کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
1010118 | 1482519 | 2009 | 9 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Building a model of local food consumption on trips and holidays: A grounded theory approach
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کلمات کلیدی
موضوعات مرتبط
علوم انسانی و اجتماعی
مدیریت، کسب و کار و حسابداری
استراتژی و مدیریت استراتژیک
پیش نمایش صفحه اول مقاله
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چکیده انگلیسی
This study examines the factors influencing consumption of local food and beverages in destinations. The study used grounded theory to obtain insight into the local food experiences though interviews with 20 individuals and used these data to propose a model of local food consumption. The model constitutes three categories: ‘motivational factors’ (i.e. exciting experience, escape from routine, health concern, learning knowledge, authentic experience, togetherness, prestige, sensory appeal, and physical environment); ‘demographic factors’ (i.e. gender, age, and education); and ‘physiological factors’ (i.e. food neophilia and food neophobia). This study established an in-depth understanding of consumption of local food in destinations.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: International Journal of Hospitality Management - Volume 28, Issue 3, September 2009, Pages 423–431
Journal: International Journal of Hospitality Management - Volume 28, Issue 3, September 2009, Pages 423–431
نویسندگان
Yeong Gug Kim, Anita Eves, Caroline Scarles,