体验式学习
旅游
心理学
游戏娱乐
营销
班级(哲学)
广告
业务
教育学
地理
艺术
视觉艺术
计算机科学
人工智能
考古
作者
Wantanee Suntikul,Elizabeth Agyeiwaah,Wei‐Jue Huang,Stephen Pratt
出处
期刊:Tourism Analysis
[Cognizant, LLC]
日期:2020-03-03
卷期号:25 (1): 107-122
被引量:18
标识
DOI:10.3727/108354220x15758301241684
摘要
Cooking classes have emerged as popular activities for international tourists seeking to learn and participate in Thai culinary culture. Applying Larsen's psychological three-stage model for understanding the tourism experience, this study identifies motivational and experiential factors of tourists' participation in cooking classes, and their subsequent behavioral intentions. Drawing on functional motivational theory and Pine and gilmore's experience economy concept, a quantitative instrument is developed to survey 300 tourist participants in cooking classes in Chiang Mai, Thailand. results suggest that the top-most motivational factor for participation in cooking classes is socioutilitarian needs—a combination of social and utilitarian items, whereas the top-most experiential factor is "Ent-escapist"—a combination of Pine and gilmore's entertainment and escapist realms. The results indicate that both the motivational and the experiential facets of cooking clases are influenced by a combination of factors. These findings offer implications for the marketing of cooking class products by destination management organizations.
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