Dimensions and outcomes of experience quality in tourism: The case of Port wine cellars
By Teresa Matos Fernandes, Mariana Cruz. 2016
180 citations recorded by the source corpus.
Subfields: Marketing, Organizational Behavior and Human Resource Management, Tourism, Leisure and Hospitality Management
View Paper: https://www.semanticscholar.org/paper/d5163bb32e9f1c091d09d26214bca7e82324aee1
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In Organizational Behavior and Human Resource Management
In Tourism, Leisure and Hospitality Management
Citations in the corpus
- Understanding the antecedents of consumers' attitudes towards doggy bags in restaurants: Concern about food waste, culture, norms and emotions (2017, background): “Service quality heightens customer’s positive emotion and affects consumer behavioral intentions (Jang and Namkung, 2009; Fernandes and Cruz, 2016).”
- Experience economy in hospitality and tourism: Gain and loss values for service and experience (2018, background): “…& Gartner, 2013), farm (Capriello, Mason, Davis, & Crotts, 2013), casino (Wong & Wu, 2013), food (Laing et al., 2014), shopping mall (Shim & Santos, 2014), boutique hotel (Sørensen& Jensen, 2015), “dark” tourism (Yan, Zhang, Zhang, Lu,& Guo, 2016), and wine cellar (Fernandes & Cruz, 2016) contexts.”
- Tourist-Perceived Quality and Loyalty Intentions towards Rural Tourism in China (2020, methodology): “Operationally, it is regarded as a multidimensional assessment, where various experiential cues help to form a final holistic vision [46].”