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Senior tourism is a rapidly growing market in China, and global players have begun to attract senior tourists from China using diversified ways to help boost the industry in different destinations ...

Drawing upon the underdeveloped literature on online food-delivery (OFD) services, this exploratory study investigated how OFD services impact hotel catering businesses. Methods of focus groups and...

This study investigates how a sharing economy shapes family travel in accommodation service. This study draws on a data source composed of a literature review and in-depth interviews with f...

Social media, online review and photo posting have created an impact on hotel guest experience. This study explores how tourists capture their experience on memorable hospitality services via each ...

This study aims to understand the small tourism business owner’s entrepreneurial motivation in different stages of destination development. Using a qualitative approach, 46 entrepreneurs who owned ...

The term ‘authenticity’ is becoming increasingly precious in this world full of hyper reality. Authenticity has been an important attribute of the tourism industry as well as the food sector. This study explores diners’ perception of authenticity of Cantonese cuisine, with Shang Palace of the Kowloon Shangri-La Hong Kong as the study base. This study draws on a triple data source, composed of in-depth interviews, online comments and participant observations. Systematic content analysis performed using NVivo 10 leads to findings that food, ambience, and environment, as well as staff members, are important factors that influence customers’ perception of authenticity in the restaurant. Comparative analysis of the data confirms the importance of customers’ knowledge and experience of Cantonese cuisine as a factor that influences their perception.

This study aims to construct a typology of hotels’ strategic configurations based on the Butterfly Effect in the event of the Ice Bucket Challenge in the Chinese hotel industry. We employed the BDS test and analogy inference method to infer the strategic configurations and strategic configuration matrix of the hotel industry based on the chaos theory. The strategic configurations and configuration matrix of the hotel industry were identified through the Ice Bucket Challenge and Butterfly Effect, which correspond to the chaotic and deep regularities/attractors of the chaos theory. The implication for hotel operations is to survive and surpass this complex system and dynamic competition under the strategic configurations and configuration matrix, which entails cooperation in the industry structure and pursuit of the blue-ocean strategy, a way to work in a marketplace that is free of competitors, through a strategy of service innovation.

This study investigated the case of Xinpu persimmon dye product/service using local agricultural resources to extend the value of persimmon from a rural to a global market. The Xinpu persimmon dye product/service has become a new booming cultural creativity tourism specialty based on the value-added processes coming from, first, the agricultural industry of persimmon; second, the agro-processing industry of dried persimmon and third, the cultural creativity tourism industry based on the Taiwanese Hakka culture. Persimmon is a major agricultural product of Xinpu, which is a Hakka town in Taiwan Hsinchu. Unused persimmon skin was extracted to create natural dyes that are then used to color fabrics in accordance with Hakka traditional designs. At present, the local Xinpu community operates a Xinpu Persimmon Dye Workshop, which offers a platform for tourists to experience the unique Xinpu persimmon dye culture and enables persimmon farmers to promote the local culture. The value co-creation model is discussed...