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Food preferences as a proxy for adventurousness
Institution:1. Rutgers University. Department of Agriculture and Natural Resources. 88 Lipman Dr., New Brunswick, NJ, 08901, USA;2. North Carolina State University, Department of Parks, Recreation, and Tourism Management, 3028D Biltmore Hall, Raleigh, NC, 27695, USA;3. North Carolina State University, Department of Parks, Recreation, and Tourism Management, 4008J Biltmore Hall, Raleigh, NC, 27695, USA;4. Appalachian State University, Department of Management, 4078 Peacock Hall, Boone, NC, 28608, USA;1. Research Assistant Professor, School of Hotel and Tourism Management, The Hong Kong Polytechnic University, China;2. University of Surrey, School of Hospitality and Tourism Management, UK;3. School of Tourism Management, Sun Yat-Sen University, Tangzhou Rd. 1, Zhuhai, China;4. UMDF Chair Professor of Smart Tourism, Asia-Pacific Academy of Economics and Management, China;1. School of Business Administration, Northeastern University, Shenyang, 110169, China;2. Division of Social Sciences, University of Chicago, Chicago, 60637, USA;3. School of Information Management and Engineering, Shanghai University of Finance and Economics, Shanghai, 200433, China
Abstract:Food preferences have been demonstrated to be a proxy measure for adventurousness, in general. This study demonstrates that a single variable of food preferences unveils the four dimensions of adventurousness that are applicable in a general tourism context. The findings suggest that adding this simple semantic differential question to visitor surveys can be a powerful tool to evaluate the critical factor of adventurousness in tourism.
Keywords:Food preferences  Adventurousness
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