Please use this identifier to cite or link to this item:
http://hdl.handle.net/10397/87812
DC Field | Value | Language |
---|---|---|
dc.contributor | School of Hotel and Tourism Management | - |
dc.creator | Qian, JW | - |
dc.creator | Law, R | - |
dc.creator | Fan, DXF | - |
dc.date.accessioned | 2020-08-19T06:27:21Z | - |
dc.date.available | 2020-08-19T06:27:21Z | - |
dc.identifier.issn | 1099-2340 | - |
dc.identifier.uri | http://hdl.handle.net/10397/87812 | - |
dc.language.iso | en | en_US |
dc.publisher | John Wiley & Sons | en_US |
dc.rights | © 2021 THE AUTHORS. Published by Elsevier BV on behalf of Faculty of Engineering, Ain Shams University. This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/). | en_US |
dc.rights | The following publication Qian, J, Law, R, Fan, DXF. Exploring tourists' experience at private social dining: Dimensionality and satisfaction. Int J Tourism Res. 2020; 22: 776– 787 is available at https://dx.doi.org/10.1002/jtr.2379 | en_US |
dc.subject | Culinary tourism | en_US |
dc.subject | Dimensionality | en_US |
dc.subject | Private social dining | en_US |
dc.subject | Satisfaction | en_US |
dc.title | Exploring tourists' experience at private social dining : dimensionality and satisfaction | en_US |
dc.type | Journal/Magazine Article | en_US |
dc.identifier.spage | 776 | - |
dc.identifier.epage | 787 | - |
dc.identifier.volume | 22 | - |
dc.identifier.issue | 6 | - |
dc.identifier.doi | 10.1002/jtr.2379 | - |
dcterms.abstract | Private social dining is a new form of service emerging in culinary tourism. Although its popularity has been increasing worldwide, studies on private social dining, especially its influence on tourism, are limited. The present work aims to explore tourists' experiences using private social dining as a context by constructing the dimensions for tourist experience. A qualitative research method is utilized to analyze reviews from top service providers in three popular destinations. Results confirm seven dimensions of the three types of experience existing in tourists' private social dining experiences, which affect tourist satisfaction. These results lay the foundation for future studies. | - |
dcterms.accessRights | open access | en_US |
dcterms.bibliographicCitation | International journal of tourism research, Nov./Dec. 2020, v. 22, no. 6, p. 776-787 | - |
dcterms.isPartOf | International journal of tourism research | - |
dcterms.issued | 2020-11 | - |
dc.identifier.isi | WOS:000536648400001 | - |
dc.identifier.scopus | 2-s2.0-85085709311 | - |
dc.identifier.eissn | 1522-1970 | - |
dc.description.validate | 202008 bcrc | - |
dc.description.oa | Version of Record | en_US |
dc.identifier.FolderNumber | OA_Scopus/WOS | en_US |
dc.description.pubStatus | Published | en_US |
Appears in Collections: | Journal/Magazine Article |
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File | Description | Size | Format | |
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Qian_Tourists_Experience_Dining.pdf | 1.02 MB | Adobe PDF | View/Open |
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