In the past decade, Pine and Gilmore set out the vision for a new economic era, the experience economy, in which consumers are in search for extraordinary and memorable experiences. Since then, a rich body of research on applications of the experience economy concepts have appeared in the marketing literature. However, academic investigations on the measurement of tourism experiences are very recent. The purpose of this article is twofold: to identify the underlying dimensions of cruisers’ experiences and to investigate the relationships among cruisers’ experiences, satisfaction, and intention to recommend. Overall, findings of this study enhance the theoretical progress on the experiential concept in tourism and offer important implications for cruise marketers.

Dimensions of Cruisers' Experiences, Satisfaction, and Intention to Recommend

http://www.sxf.uevora.pt/wp-content/uploads/2013/03/Kim_2009.pdf

Building a model of local food consumption on trips and holidays: A grounded theory approach

The aim of this paper is to present and discuss two frameworks about tourist experiences from a marketing point of view. The first one illustrates the co‐production of tourism products across the tourism and the creative industries. The second indicates some important factors influencing tourists' experiences. No matter what kind of tourism product we have in mind (e.g. a medieval festival, or a visit to a museum), the tourist will be influenced by the experiencescape, wherein personnel, other tourists, physical environment, products/souvenirs and theme/story play a major role.

A Marketing Approach to the Tourist Experience

The following bibliography is conceived as a selection of international literature on food as heritage and as a marker of identity within the huge amount of works recently produced on the topic of food. The bibliography has been produced within the “Food as heritage” project, performed at University of Bologna and coordinated by Ilaria Porciani, with a team composed by Massimo Montanari, Paolo Capuzzo, Raffaele Laudani and Marica Tolomelli. “Food as heritage” is part of a wider projec...

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Bibliography “Food as Heritage”

Purpose – The purpose of this paper is to review the contribution of food to tourism with particular reference to the importance of food tourism and the factors which are critical to its success, highlighting topics for future research.Design/methodology/approach – Findings are based on analysis of academic and practitioner materials in the public domain collected from a range of print and electronic sources.Findings – Food is the subject of various types of tourism product and is a common theme in marketing, by businesses and destination authorities. Tourism in which food plays a primary or supporting role is already popular and has good prospects, but there are also challenges for the food and tourism industries to overcome, which vary with location.Practical implications – Opportunities are suggested as well as some of the problems to be resolved by suppliers and marketers if the potential of food tourism is to be fully exploited.Originality/value – The paper is a reassessment of the significance of fo...

Shuai Quan

Papers

Towards a structural model of the tourist experience: an illustration from food experiences in tourism.