The potential for marrying local gastronomy and wine: The case of the ‘fortunate islands’

For centuries, the Mediterranean and other regions have become icons for their food, wine, laid-back lifestyle and benign weather, with each of these components ideally complementing the other three. The availability of a local cuisine and local wines provides consumers with memorable experiences. However, in many other regions little is known about ways in which the local cuisine and wine could be ‘married.’ This study examines the views of 55 small winery operators in a region that for decades has been widely known as a mass tourism destination: the Canary Island in Spain. While most operators recognise the potential for a perfect local cuisine–wine marriage, many also mention the missing link between the local hospitality and wine sectors. For instance, respondents argue that restaurateurs are not promoting local wines enough in favour of cheaper imports. The study also discusses the implications of the findings and identifies areas of future research.     

中国游客在泰国的旅游行为分析——以泰国清迈府为例

文章通过调查研究中国游客在泰国清迈府的旅游行为,找出影响中国游客在清迈府的旅游行为的个人和社会经济特征,并总结归纳出中国游客在清迈府的总体的旅游行为特征,为国内从事送出游客和国外负责招徕接待中国游客的部门提供开展工作的建议。     

DISTANCE‐SEGMENTED RURAL TOURISTS

This article uses travel distance to segment rural tourists in a tourist destination in the U.S. Midwest. A distance decay pattern was identified, with more than half of the respondents traveling from a location within 200 miles of the destination. The differences in the socio‐demographic, trip‐related characteristics, and destination activities of these tourists were examined across distinct distance segments. Among other findings, the study revealed that tourists from within a 50‐mile radius participated in most of the activities, and those traveling between 200 and 600 miles made up the majority of business travelers. These two segments also had a higher participation rate in the recreational activities than did the other distance segments. The findings of the study show that simple variables such as distance travel remain viable for destinations, particularly those in the rural area, to understand the tourists for segmentation purpose.     

Thailand as a tourist destination: Perceptions of international visitors and Thai residents

In the tourism industry, the perceptions of a tourist destination are critical to its image. Image can be either a mental image of a product created by a marketing department or an associative image of a product that is developed by the consumer. Tourism destinations must be careful about their image so the perception that they have is not different from the way that they are perceived by potential travelers. This study examines the perceptions of international visitors and Thai residents on the image of Thailand as a tourist destination. International visitors and Thai residents were both surveyed to determine their perceptions of the image of Thailand. Some results of the study found that Thai residents and international visitors felt cultural sightseeing, friendly people and food were significantly important when thinking of Thailand as a tourist destination, while international visitors felt that nightlife and entertainment were significantly more important than that of Thai residents.     

旅华英国游客O→D旅游客流动力机制研究

文章在分析目前客源地→目的地旅游客流动力机制相关研究理论现状与不足的基础上,提出了＂推—拉—阻＂旅游动力机制。然后,在10个热点旅游城市采用100分制6点等距量表,以537份旅华英国游客有效问卷数据为依据,对旅华英国游客来我国城市旅游的旅游动力中的推力因子、拉力因子、阻力因子及其权重进行了研究。研究结果表明,旅华英国客流旅游动力中主要有8大推力因子、9大拉力因子和7大阻力因子,推力在促动力中占44%,拉力在促动力中占56%,阻力相当于促动力的39%。     

Tourists’ happiness: are there smart tourism technology effects?

The purpose of this study is to develop a research model demonstrating tourists’ value-seeking processes through the tourism services and travel experiences of a destination. The model suggests that tourist happiness is assessed by tourists’ perceived experiences, which are formed by two motivational values: smart tourism technology (STT) and destination value. Despite a large quantity of research attention on destination tourism, the relation between tourists’ destination experience and STT has been less enthusiastically studied. Therefore, this study proposes to test an integrated model with attributes of STTs and destination values that contribute to tourists’ life happiness. The results of this study, from a survey of 191 foreign tourists in Seoul, South Korea, indicate that tourists are likely to put more value on what they perceived from their destination travel experiences than what they perceived from their experiences with STT services when they evaluate their overall happiness. Theoretical and practical implications are discussed.     

农民旅游者出游特征、影响因素及对策——以浙江省为例

在我国大力发展乡村旅游的同时,人们往往只重视农村居民作为旅游产品的生产者,却忽视其同时也是旅游产品的消费者.目前,随着农村经济的平稳发展,尤其在沿海经济发达地区,农村居民人均可自由支配收入逐年上升,其旅游需求市场日益壮大.文章通过对浙江省11个地市进行抽样调查,在分析农民旅游者行为特征的同时,剖析其对出游的态度与动机,并对影响其出游决策的因素进行归类分析,最后提出相应对策.     

Sensory expectations generated by colours of red wine labels

Since there is usually no sales assistance available in supermarkets, wine labels represent the pivotal source of information for consumers at the point of purchase. In particular, it is the colour of the label which largely influences consumers’ wine choice. The purpose of our study was to reveal customers’ sensory expectations in relation to the flavour of red wines based on their label colours. Moreover, our goal was to examine whether there are any differences in the consumers’ expectations according to their frequency of wine purchase and gender. A survey was carried out among respondents who were intercepted in the wine aisles of two stores of an Austrian supermarket chain. The results indicate that label colours have a strong influence on flavour expectations. While, for example, red and black are most likely to create tangy flavour expectations, red and orange are most associated with fruity and flowery flavours. In addition, it appears that frequent buyers have stronger expectations than infrequent buyers with respect to most of the colours analysed. Finally, the customers’ gender seems to have little influence on flavour expectations. The results may be considered by wine producers in their label design to create sensory expectations in accordance with the actual flavour of their wine and, hence, avoid any disconfirmation of consumers’ expectations when they taste the wine. This is of particular importance when wine is sold in retail stores and consumers cannot rely on their taste experience prior to their purchase.     

The antecedents of tourists’ gaming spend: does the brand prestige matter?

This study endeavors to empirically analyse the influential effect among brand prestige, service quality, casino visitor satisfaction and spend. Data from 304 tourists who had travelled to Macau and had participated in gambling activities were used and structural equation modelling and multi-group analysis were employed in hypotheses testing. The findings demonstrated that both brand prestige and perceived service quality are determinants of satisfaction and gaming spend, and that brand prestige also affects service quality positively. Furthermore, past experience moderates the service quality and visitors’ satisfaction relationship, also service quality and visitors’ gaming spend relationship.     

白色酿酒葡萄品种制汁适性及稳定性研究

由于加工葡萄汁的品种要求出汁率高,风味独特,糖、酸、香味和涩味成分平衡,故品种选择对制汁质量十分重要。本实验根据不同白色酿酒品种的葡萄汁,分析其主要成分及特征指标,来评定该品种是否适合制汁以及其制成汁的稳定性。