Please use this identifier to cite or link to this item:
http://hdl.handle.net/10397/93193
DC Field | Value | Language |
---|---|---|
dc.contributor | School of Hotel and Tourism Management | en_US |
dc.creator | Suntikul, W | en_US |
dc.creator | Agyeiwaah, E | en_US |
dc.creator | Huang, WJ | en_US |
dc.creator | Pratt, S | en_US |
dc.date.accessioned | 2022-06-09T06:14:22Z | - |
dc.date.available | 2022-06-09T06:14:22Z | - |
dc.identifier.issn | 1083-5423 | en_US |
dc.identifier.uri | http://hdl.handle.net/10397/93193 | - |
dc.language.iso | en | en_US |
dc.publisher | Cognizant Communication Corporation | en_US |
dc.rights | Copyright © 2020 Cognizant, LLC. | en_US |
dc.rights | The following publication Suntikul, W., Agyeiwaah, E., Huang, W. J., & Pratt, S. (2020). Investigating the tourism experience of Thai cooking classes: An application of Larsen's three-stage model. Tourism Analysis, 25(1), 107-122 is available at https://doi.org/10.3727/108354220X15758301241684. | en_US |
dc.subject | Cooking classes | en_US |
dc.subject | Culinary tourism | en_US |
dc.subject | Experience economy | en_US |
dc.subject | Motivation | en_US |
dc.subject | Thailand | en_US |
dc.title | Investigating the tourism experience of Thai cooking classes : an application of Larsen's three-stage model | en_US |
dc.type | Journal/Magazine Article | en_US |
dc.identifier.spage | 107 | en_US |
dc.identifier.epage | 122 | en_US |
dc.identifier.volume | 25 | en_US |
dc.identifier.issue | 1 | en_US |
dc.identifier.doi | 10.3727/108354220X15758301241684 | en_US |
dcterms.abstract | Cooking classes have emerged as popular activities for international tourists seeking to learn and participate in Thai culinary culture. Applying Larsen's psychological three-stage model for understanding the tourism experience, this study identifies motivational and experiential factors of tourists' participation in cooking classes, and their subsequent behavioral intentions. Drawing on functional motivational theory and Pine and Gilmore's experience economy concept, a quantitative instrument is developed to survey 300 tourist participants in cooking classes in Chiang Mai, Thailand. Results suggest that the top-most motivational factor for participation in cooking classes is socioutilitarian needs-a combination of social and utilitarian items, whereas the top-most experiential factor is "Ent-escapist"-a combination of Pine and Gilmore's entertainment and escapist realms. The results indicate that both the motivational and the experiential facets of cooking clases are influenced by a combination of factors. These findings offer implications for the marketing of cooking class products by destination management organizations. | en_US |
dcterms.accessRights | open access | en_US |
dcterms.bibliographicCitation | Tourism analysis, 2020, v. 25, no. 1, p. 107-122 | en_US |
dcterms.isPartOf | Tourism analysis | en_US |
dcterms.issued | 2020 | - |
dc.identifier.scopus | 2-s2.0-85084235830 | - |
dc.description.validate | 202206 bckw | en_US |
dc.description.oa | Version of Record | en_US |
dc.identifier.FolderNumber | SHTM-0292 | - |
dc.description.fundingSource | Self-funded | en_US |
dc.description.pubStatus | Published | en_US |
dc.identifier.OPUS | 20895687 | - |
dc.description.oaCategory | VoR allowed | en_US |
Appears in Collections: | Journal/Magazine Article |
Files in This Item:
File | Description | Size | Format | |
---|---|---|---|---|
Suntikul_Investigating_Tourism_Experience.pdf | 134.71 kB | Adobe PDF | View/Open |
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