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Ponencia
When do tourists really enjoy authentic and exotic food experiences? Product adaptation and tourists’ attitudes
(ESIC, 2017)
Gastronomy is an essential component of the travel experience.The current paper analyses the extent to which the perceived authenticity in the local food, the degree of adaptation and the cultural contrast determine tourist ...
Ponencia
From post-consumption experience evaluation to online generated content and intensification
(ESIC, 2017)
En el contexto de los museos, el presente trabajo analiza hasta qué punto la evaluación de la experiencia in situ (satisfacción y valor percibido) que realizan los visitantes refuerza sus comportamientos online a corto ...