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dc.contributor.authorDaries Ramón, Natalia
dc.date.accessioned2020-03-02T10:00:40Z
dc.date.available2020-03-02T10:00:40Z
dc.date.issued2020
dc.identifier.issn1994 - 7658
dc.identifier.issn1314 - 0817
dc.identifier.urihttp://hdl.handle.net/10459.1/68112
dc.description.abstractThe restaurant industry has undergone a huge boom in the last decade and is considered an important component of the tourism industry (Sánchez-Cañizares & López-Guzmán, 2012). In this context, attracting culinary tourists has become the goal of many destinations since they tend to stay at the destination longer, thereby increasing tourist spending (UNWTO, 2017). Gastronomy has been found to be a fundamental attraction factor of a destination and an element of its image, which is most evenly recognised across different types of destinations (Hjalager & Corigliano, 2000). The reasons travellers choose a particular destination differ, but new tourism trends indicate that quality cuisine is becoming increasingly relevant to the process of choosing a destination and the construction of the destination’s image (Lai, Khoo-Lattimore, & Wang, 2017).ca_ES
dc.language.isoengca_ES
dc.publisherVarna University of Managementca_ES
dc.relation.isformatofReproducció del document publicat a http://ejtr.vumk.eu/index.php/volume24/733-v24dd13ca_ES
dc.relation.ispartofEuropean Journal of Tourism Research, 2020, vol. 24, p. 2413ca_ES
dc.rightscc-by (c) Daries Ramón, Natalia, 2020ca_ES
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/*
dc.titleRelational dynamics of high-level gastronomy in tourismca_ES
dc.typeinfo:eu-repo/semantics/articleca_ES
dc.identifier.idgrec030111
dc.type.versioninfo:eu-repo/semantics/publishedVersionca_ES
dc.rights.accessRightsinfo:eu-repo/semantics/openAccessca_ES


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cc-by (c) Daries Ramón, Natalia, 2020
Except where otherwise noted, this item's license is described as cc-by (c) Daries Ramón, Natalia, 2020