Search

This study examines the role of escapism, experience co-creation, existential authenticity, and experiential satisfaction as antecedents of memorable digital-free tourism experiences. It then examines the relationship between memorable digital-free tourism experiences and hedonic well-being, eudaimonic well-being and place attachment. Survey data were gathered, via WeChat, from 389 Chinese tourists who had engaged in a digital-free meditation retreat in China between August 2022 and July 2023. Empirical results reveal that levels of escapism and experiential satisfaction positively explain memorable digital-free tourism experiences. Further, more memorable digital-free tourism experiences are associated with greater hedonic well-being, eudaimonic well-being and place attachment.

Purpose: This study aims to develop and test a model of the wellness spa hotel experience. The model proposes that experiencescape dimensions (sensory, functional, social, natural and hospitality culture) are important antecedents of guest satisfaction with a wellness spa hotel experience. The study also tests the relationship between satisfaction, wellness-induced well-being, experience co-creation and word-of-mouth (WOM). Design/methodology/approach: Data was collected in the post-pandemic period, during September–November 2022 from 567 domestic guests who had stayed in a wellness spa hotel in Serbia. Findings: Besides the social experience scape dimension, all other dimensions of experiencescape (sensory, functional, natural and hospitality culture) were found to be positive drivers of guest satisfaction with a wellness spa hotel experience. The relationship between satisfaction, wellness-induced well-being, experience co-creation and WOM was also supported. Originality/value: This study emphasises the role of experiencescape in concurrence with the antecedents in cultivating guest satisfaction with a wellness spa hotel experience, which further influences wellness-induced well-being, experience co-creation and WOM.

The COVID-19 pandemic severely disrupted the hotel industry, necessitating a reevaluation of competitive strategies. This study examines viable strategies for revitalizing hotel operations in the post-pandemic context, focusing on Medellín, Colombia. Using the Fuzzy Analytic Hierarchy Process (FAHP) technique, we evaluate the relative importance of different strategies and their applicability in different scenarios. The study identifies five key strategies, prioritized as follows: differentiation, service development, market penetration, liquidation, and backward integration. Our findings show that while traditional strategies such as differentiation remain highly valued, their implementation during the pandemic is challenging. The inclusion of liquidation among the top strategies indicates the severe impact of the crisis. The proposed model allows for a comprehensive assessment of strategic approaches and emphasizes the importance of adaptability in responding to unprecedented challenges. This research contributes new insights to the evaluation of competitive strategies in the context of a global crisis and provides a methodological framework that can inform strategic decision-making in the hotel industry as it copes with recovery and future uncertainties.

Memorable tourism experience (MTE) and memorable food tourism experience (MFTE) research has focused almost exclusively on positive experiences. This has limited theoretical development because categorizing positive experiences may not cover all memorable experiences. This study asked travelers for their most memorable negative food travel experience. Notably, about 30% stated they never had a negative MFTE. Factors contributing to a negative MFTE were: food/drink quality; sanitation/food safety; cultural differences; dietary/menu restrictions; service attributes; price/perceived value; and destination's lack of food or restaurant availability. These factors differ from positive MFTE. Negative MFTE focused more on food and service than other attributes (e.g. social, touristic) found with positive MFTE. Some factors (e.g. food, service) contribute to both positive and negative MFTE, while others (e.g. sanitation) only to negative MFTE. Thus, Herzberg's two-factor theory can be applied to MFTE: attributes may be satisfiers (leading to positive MTE), dissatisfiers (leading to negative MTE), or either.

This study explores the interplay between visitor engagement, authenticity, and destination image in shaping memorable tourism experiences (MTE) within the realm of domestic heritage tourism, as well as the potential moderating role of gender in these relationships. Data were collected in the historic city of Kashan, Iran through a self-administered questionnaire and a combination of Partial Least Squares Structural Equation Modeling (PLS-SEM) and multi-group analysis was employed to test the hypotheses. The results strongly support the influence of visitor engagement, authenticity, and destination image on various dimensions of MTE. Additionally, noteworthy gender differences emerged, revealing that authenticity has a more pronounced impact on meaningfulness, knowledge, and involvement for female tourists. Moreover, distinct gender disparities were observed in the effects of destination image on these three dimensions. These findings make a valuable contribution to the tourism and MTE literature by emphasizing the significance of gender-specific perceptions and attitudes within the context of heritage tourism., Bibliografiskt granskad

Using stimulus-organism-response theory, this study develops and tests a model of memorable halal food experiences. The model proposes that learning about halal food culture, conviviality, food experience intensification, and experiential satisfaction are important antecedents of a memorable halal food experience, and that destination food image and purchase intention are its major outcomes. Data were collected from 497 non-Muslim Chinese tourists who had partaken in a halal food experience during a trip taking place within the six months preceding data collection (January – June 2023). Data were collected using a questionnaire distributed via WeChat. Numerous statistical techniques were employed to test the proposed relationships, including structural equation modeling. All nine hypotheses were supported. Learning about halal food culture, conviviality, food experience intensification, and experiential satisfaction were found to have positive effects on the memorability of halal food experiences. A positive relationship was also supported between memorable halal food experiences, destination food image, and purchase intention.

Using cognitive appraisal theory, service-dominant logic, and conservation of resources theory, this study tests a proposed model of the antecedents and outcomes of value co-destruction in Airbnb. First, the effects of host's bad behaviour and poor customer service are evaluated as antecedents of distrust in host. Second, the effects of both cognitive (distrust in the host) and affective (negative emotions) factors as determinants of value co-destruction and the subsequent consequences on guests’ hedonic wellbeing, dissatisfaction and negative electronic word-of-mouth were evaluated. A web-based survey was conducted through Amazon Mechanical Turk, and data were gathered from 427 tourists who had negative experiences with Airbnb hosts and platform customer service agents. Both host's bad behaviour and poor customer service contributed to distrust in host. Results showed that both cognitive and affective factors contributed to value co-destruction. Results have both theoretical and managerial implications.

This study explores the elements of caring and its relationship with customer-value co-creation in the context of chat-based service encounters. For this purpose, 123 chat conversations from the Visit Helsinki chat platform were analyzed using deductive content analysis. The findings reveal that customers played an active role in the value co-creation process. The elements of caring play an important role in customer-value co-creation and produce affective and emotional benefits, including cognitive, integrative and recognition benefits for the customer. A benevolent attitude, commitment and consideration, which includes creating situations wherein the customer-service agent and the customer solve problems together, strengthen and enable value co-creation. Language and customer-service expressions also enhance customer-value co-creation, while different statements of being present and interested in the customer create positive emotions and an atmosphere of caring. This demonstrates that caring about the customer could be the key to value co-creation. Further, this study discusses theoretical and managerial implications and recommendations for future research.

This study explored the sources of value co-creation, co-destruction and co-recovery amid the COVID-19 outbreak using 415 online reviews of guests’ experiences with Airbnb. Data analysis using the grounded theory approach identified two main sources: Airbnb’s customer service and hosts’ conduct. Four sub-themes (quality of interactions with customer service representatives, difficulties in achieving resolution, dissatisfaction or satisfaction with the resolution offered and costs incurred by the consumer) comprised the main theme of Airbnb’s customer service. Two sub-themes (the role of the host’s communication in service recovery and perceived unethical actions by the host) comprised the main theme of hosts’ conduct. The findings indicate that collaborative engagement in the restoration of service failure by actors results in value co-recovery.

Although Halal tourism is becoming an important tourism sector and represents one of the largest niche markets in global tourism, the aspects that makes this type of tourism memorable are still unexplored for academics and practitioners. The aim of this study is to examine the relationships between hedonism, novelty, local culture, refreshment, meaningfulness, involvement, knowledge and memorable Halal tourism experience. The study also examines the relationship between memorable Halal tourism experience and place attachment. Data were gathered from Muslim tourists who had a halal tourism experience during the 48 months preceding the time of data collection (April 2018–March 2022). The empirical results support all eight hypotheses. The results also extend the memorable tourism experience concept in the context of Halal tourism. A positive relationship between a memorable Halal tourism experience and place attachment was also supported.

This study investigates the influence of objective authenticity, substantive staging of servicescapes, experience co-creation, involvement and shopping satisfaction on the memorability of souvenir shopping experiences. The study also examines the relationship between a memorable souvenir shopping experience, nostalgia, destination attachment and revisit intention. Data were collected from 304 tourists who had taken a vacation in the preceding year and bought souvenirs during their trip. The results showed that experience co-creation, involvement and shopping satisfaction had positive effects on the memorability of souvenir shopping experiences. Relationships between memorable souvenir shopping experiences and nostalgia, destination attachment and revisit intention were also supported.

This study explores the adequacy of package service in fine dining restaurants. Using a qualitative research approach, data were gathered using semi-structured interviews with 21 fine dining restaurant master chefs working in Istanbul, Türkiye. Based on grounded theory research design, this study identified six main themes linked to the suitability of package service in fine dining restaurants: challenges, specialization, value co-creation, anti-pollution, food-quality, and readiness. This study contributes to the existing literature on fine dining restaurants and package service by identifying six themes as core components of food package service in the context of fine dining. Some of the main managerial implications for converting fine dining restaurants into package service include catering to a limited set of package services initially to assess the feasibility, service quality, challenges, and customer satisfaction, including designing the package services following the customers’ requirements without compromising the core attributes and quality.