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- Andersson, Tommy D., 1947, et al.
(author)
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Travel for the sake of food
- 2017
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In: Scandinavian Journal of Hospitality and Tourism. - : Informa UK Limited. - 1502-2250 .- 1502-2269. ; 17:1, s. 44-58
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Journal article (peer-reviewed)abstract
- This study addresses the need for more knowledge about the growing number of food tourists. The objective is to describe the effects of enduring food involvement on consumers’ behaviour in terms of food consumption, food-related activities and travel. The theoretical concepts of involvement, gastronomic identity and travel motives are elaborated to model the causes and effects of food involvement. Five proposals are suggested about involvement having effects on consumers’ identities, attitudes, motivations and travel behaviour. The five proposals are tested by first identifying a category of “food enthusiasts” defined as the top 25% in a population of urban citizens in terms of enduring food involvement and second by comparing “food enthusiasts” to other consumers. All five proposals are strongly supported by survey data. Practical implications are that destination management organizations and restaurants, as well as tourism attractions serving food, cannot ignore that a large segment of the urban population is highly involved in food. There are many good reasons to serve food that fulfils normal criteria for sustainable food, that is healthy and that is locally produced.
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- Goolaup, Sandhiya, 1985, et al.
(author)
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Exploring the concept of extraordinary related to food tourists’ nature-based experience
- 2017
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In: Scandinavian Journal of Hospitality and Tourism. - : Informa UK Limited. - 1502-2250 .- 1502-2269. ; 17:1
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Journal article (peer-reviewed)abstract
- The present study was undertaken in the context of a rise in the number of tourists travelling exclusively for food experiences. With the purpose of understanding what makes an extraordinary nature-based experience, non-participant observations and a number of interviews were carried out with food tourists visiting an oyster bar. The use of grounded theory as a data-analytic approach reveals a number of elements important in creating an extraordinary nature-based experience for the food tourists: non-ordinary, togetherness, insightful, hospitality, luxurious, genuine and peripheral.
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- Hansen, Ann Heidi, et al.
(author)
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Tour guides’ performance and tourists’ immersion: facilitating consumer immersion by performing a guide plus role
- 2017
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In: Scandinavian Journal of Hospitality and Tourism. - : Informa UK Limited. - 1502-2250 .- 1502-2269. ; 17:3, s. 1-20
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Journal article (peer-reviewed)abstract
- Tour guides are key front-line players in the tourism industry. This article focuses on how tour guide performance influences tourists’ involvement, thereby facilitating consumer immersion. First, we explore the tour guide’s basic role of establishing a thematised and secure experiencescape, which is a pre-requisite for immersion. Basic guide performance fulfils service-quality standards. We argue that tour guides can facilitate consumer immersion in the experiencescape by performing a “guide plus” role. In this role, a guide cares for and focuses on each individual’s involvement and meaning-creation processes and exceeds that defined in traditional service-quality and satisfaction research. Pivotal to the “guide plus” role are a guide’s abilities as a storyteller, social mediator and instructor. The article concludes that a “guide plus” performance has the ability to facilitate consumer immersion. Hence, an effective tour guide can enhance tourist involvement and engender immersion, thereby transforming a regular experience into an extraordinary experience.
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- Jernsand, Eva Maria, 1967, et al.
(author)
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Tourism Experience Innovation Through Design
- 2015
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In: Scandinavian Journal of Hospitality and Tourism. - : Informa UK Limited. - 1502-2250 .- 1502-2269. ; 15:Supplement 1, s. 98-119
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Journal article (peer-reviewed)abstract
- Experience innovation is described as collaborative and integrated in day-to-day work. However, a challenge is to capture people's tacit knowledge and make it explicit, in order to bring forth ideas and concepts. The purpose of this article is to illustrate how design can be integrated with experience innovation. A model for experience innovation and design is presented which complies with the prototyping phase of the design process. Visual representations are used for communication and idea generation between stakeholders, to make them build on each other's ideas. The case is the development of a guided tour in Dunga beach, Kisumu, Kenya. Dunga beach is seen as the experiencescape, where the interactions with the physical and social environment become part of the experience innovation process. By active involvement as partners and participants in collaborative activities with guides, residents and tourists, the authors were able to get an in-depth understanding of how experience innovation took place in Dunga. The implication is that the view of experience innovation as a spiral process within the experiencescape increases the understanding of how specific characteristics of the experience could be considered and developed for new or improved experiences.
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