http://scholars.ntou.edu.tw/handle/123456789/16136
標題: | Understanding gastronomic image from tourists’ perspective: A repertory grid approach | 作者: | Richard C.Y. Chang Athena H.N. Mak |
關鍵字: | Gastronomic image;Repertory grid method;Generalized procrustes analysis;Triadic elicitation technique | 公開日期: | 十月-2018 | 出版社: | Elsevier | 卷: | 68 | 起(迄)頁: | 89-100 | 來源出版物: | Tourism Management | 摘要: | Gastronomic image (GI) has increasingly been recognized as a valuable and inimitable source of competitive advantage by many destinations. However, little is known as to what attributes constitute GI, especially from tourists’ perspective. This study attempts to explore the salient attributes and dimensions of GI through the repertory grid method and generalized Procrustes analysis. Based on 50 repertory grid interviews with international tourists visiting Taiwan, a total of 46 GI attributes were identified. These attributes were classified into seven categories, namely, attractiveness, flavor profile, familiarity, cooking method and ingredients, distinctiveness, convenience and price, and health and safety. The findings provide useful insights for practice and serve as the basis for future research in the field of GI. |
URI: | http://scholars.ntou.edu.tw/handle/123456789/16136 | ISSN: | 0261-5177 | DOI: | 10.1016/j.tourman.2018.03.004 |
顯示於: | 海洋觀光管理學士學位學程(系) |
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