关于南光路“酒文化一条街”的思考

泸州市龙马潭区打造南光路"酒文化一条街"的建设思路,应从对南光路的实际进行规划定位和做好市场细分入手,进行优势、劣势、机会、威胁的SWOT分析.同时,打造特色的酒文化一条街,还应进行硬件、软件等全方位的包装.在南光路上.形成酒厂营销中心业务恰谈、名优特酒批零、酒吧品酒消费、市井"单碗"消费,这样顺次而下、层次衔接的"一条龙"式的一条街.     

基于市场调查的欧美游客旅游选择偏好研究

旅游者的个人特征因素与旅游选择和偏好有着密切的关系。从旅游者的需求角度去分析旅游者的目的，并从中掌握客源市场的变化趋势，探讨其对于旅游市场拓展、旅游形象设计和旅游管理、旅游资源开发的参考价值。     

从游客涉入角度对生态旅游景区解说系统满意度研究

在服务业竞桕追求服务品质时，生态旅游提供给游客满意度究竞如何，值得重视。同时，从游客观点了解对生态旅游的涉入程度．并配合游客人口统计属性进一步分析游客对解说服务满意度的相关研究．尚未被探讨。为此，旨在这方面做一些分析，针对性制订出有效的解说服务策略，提升生态旅游景区解说系统满意度。     

观光性旅游的旅游者信任因素实证研究

旅游者对旅行社的信任是旅行社经营的基本准则.为了增强诚信度,旅行社不仅要从自身出发去理解并实践诚信,更为重要的要从旅游者角度探索旅游者为什么会产生信任,哪些因素会影响旅游者对旅行社的信任.基于观光性旅游过程的信任机制,进行实证探索.     

非居民企业所得税跨国税源监控的国际借鉴与完善措施

非居民企业所得税监控是跨国税源监控的一项重要内容。但我国对非居民企业所得税跨国税源的监控还处于起步阶段,在政策、监控手段、纳税服务等方面还存在不足。本文分析我国非居民企业所得税跨国税源监控存在的问题,并借鉴国际先进经验,提出完善非居民企业所得税跨国税源监控的对策及措施。     

Understanding culinary tourist motivation,experience, satisfaction,and loyalty using a structural approach

Research on culinary tourism lacks an empirical examination of the relationship between motivation, experience, satisfaction, and loyalty. Drawing on the extant literature, this paper examines the relationships between antecedents and outcomes of culinary tourist participation in cooking classes using a structural equation modelling approach. Based on a convenience sample of 300 international tourists at cooking schools in Chiang Mai, Thailand, the structural model confirmed direct and indirect interrelationships among four main constructs of the study. It was found that culinary tourists’ motivation positively influences both the culinary experience and satisfaction; and that the culinary tourist experience is positively associated with both culinary tourist satisfaction and loyalty, suggesting that the more tourists are motivated to participate in cooking classes, the more experiential value and satisfaction are perceived. Moreover, the more experiences encountered at the cooking class, the more satisfied and loyal the tourists become. Understanding the key motivators and elements of satisfaction in cooking classes can contribute to the achieving of sustainable destination loyalty. The findings are relevant to Destination Management Organisations (DMOs) as part of developing sustainable strategies that are in line with specific culinary needs and experiences of cooking class participants.     

Application of Monte Carlo AHP in ranking coastal tourism environmental carrying capacity factors

This study attempts to develop a novel method to measure the importance of the characteristics closely related to the carrying capacity measurement of coastal parks by using the hierarchical method with the Monte Carlo simulation approach. One big advantage of MCAHP approach is able to effectively avoid the subjectivity of survey responses in the data collection process, leading to more reliable assessment results. Empirical results indicate the newly developed method provides a better framework for identifying the significance of the concerned factors and also produces a significant cost-saving and revenue-increasing outcome for coastal park resource uses and yet enhance tourists’ satisfaction.     

What fosters awe-inspiring experiences in nature-based tourism destinations?

Awe, an intense, and usually positive emotion often experienced by individuals visiting nature-based tourism destinations, has the potential to nurture strong connections between individuals and their environment. Despite this, awe research has been neglected in the tourism literature, especially in relation to the aspects or features that foster awe-inspiring experiences. This study sought to rectify this by focusing on such experiences in the remote, unique Kimberley region in north-western Australia. A total of 49 tourist interviews were conducted to ascertain their responses to the question “what has been your most awe-inspiring experience and why?” Responses highlighted five distinct facets contributing to respondents’ awe-inspiring experiences: marine fauna, aesthetics, ecological phenomena, vast geological landscapes and reflective/perspective moments. Future research should focus on exploring the applicability of these facets to other nature-based tourism destinations.     

香蕉酒生产工艺研究进展

香蕉酒作为一种具有独特风味的果酒逐渐受到市场的追捧。香蕉酒的传统工业生产工艺简单,随着市场对果酒酒品的追求,发酵工艺研究的改进越来越受到重视。本文总结了香蕉酒的传统工业生产工艺,通过对香蕉酒工艺优化发展的概述,并结合相关酒品评价方法,总结了香蕉酒的工艺优化方法,提出了改进发酵工艺的措施。     

腌料及其用量对牛肉丸品质的影响研究

本试验以牛肉为主要原料,在牛肉丸基本配方的基础上,对牛肉丸腌料及其用量进行单因素试验,以感官法评定,进一步探究和确定牛肉丸制作工艺的最佳配方。试验结果表明,影响牛肉丸品质的主次因素依次为料酒的用量>食醋的用量>食盐的用量,0.5%食盐、8%料酒、3%食醋可得到最佳腌制效果。