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http://hdl.handle.net/10662/23580
Title: | Culinary travel experiences, quality of life and loyalty |
Other Titles: | Experiencias turísticas gastron omicas, calidad de vida y lealtad |
Authors: | Hernández Mogollón, José Manuel Di Clemente, Elide Campón Cerro, Ana María |
Keywords: | Partial least squares (PLS);Ecuaciones escucturales (PLS);Quality of life;Calidad de Vida;Culinary tourism;Turismo gastronómico;Memorability;Memorabilidad;Experience loyalty;Lealtad experiencial;Experientiality;Experiencialidad |
Issue Date: | 2020 |
Publisher: | Emerald |
Abstract: | Este trabajo propone un modelo original en el contexto de las experiencias gastronómica que relaciona nuevas variables experienciales – Calidad de la Experiencia (EXPQ), Memorabilidad (MEM) y Calidad de vida (QOL) – con variables de resultado tradicionales del marketing turístico: satisfacción y lealtad, consideradas desde un nuevo enfoque experiencial. This paper aims to develop an original model in the context of food-based experiences considering new experiential variables, such as to experience quality, memorability and quality of life (QOL), and their impact on marketing outcomes, namely, satisfaction and loyalty, approached from an experience perspective. |
URI: | http://hdl.handle.net/10662/23580 |
ISSN: | 2444-9695 |
DOI: | 10.1108/SJME-11-2019-0094 |
Appears in Collections: | DDEYS - Artículos |
Files in This Item:
File | Description | Size | Format | |
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SJME_11_2019_0094.pdf | 601,06 kB | Adobe PDF | View/Open |
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