Quality Services and Experiences in Hospitality and Tourism / editors, Liping A. Cai, Pooya Alaedini.

ISBN:

9781787563834

9781787569652

Title:

Quality Services and Experiences in Hospitality and Tourism / editors, Liping A. Cai, Pooya Alaedini.

Author:

Cai, Liping A., editor.

Edition:

First edition.

Physical Description:

1 online resource (xvii, 314 pages)

Series:

Bridging tourism theory and practice ; vol. 9

Contents:

Cover; Title Page; Copyright Page; Contents; About the Authors; Introduction; Part I Destinations in Iran, Hong Kong, and the United States; Chapter 1 Targeting Purpose of Visit; Abstract; Introduction; A Strategic Marketing Approach Based on Purpose of Visit; Responsiveness to Purposes of Visit; Application to the Case of Iran; Leisure Purposes; Psychological Purposes; Social Purposes; Special Purposes; Conclusion; Chapter 2 Teaching Tourism Service Quality in Iran; Abstract; Introduction; Tourism Education and The Case of Mashhad; Tourism and Hospitality Education; Focus Group Findings

ConclusionChapter 3 Risk Perception and Tourism Experiences among Pilgrims; Abstract; Introduction; Destination Perceived Risk; Study Method; Study Findings; Study Implications; Conclusion; Chapter 4 Culture and Service Quality; Abstract; Introduction; Impact of Cultural Difference; Study Methods; Study Findings; Study Implications; Conclusion; Acknowledgment; Chapter 5 Quality Experiences of China's Family Tourists in the United States; Abstract; Introduction; Multigenerational Experiences of China's Outbound; Experiences and Experience Economy; Study Methods; Five Experiential Dimensions

A Framework of Multigenerational ExperiencesConclusion; Part II Tourists at the Core; Chapter 6 Tourist Experience Design; Abstract; Introduction; Tourist Experiences as Stories; The Case Study Destination; Comprehensive Storytelling Framework; Experience Opportunity Design Principles; Ethical and Sustainability Dimensions; Conclusion; Chapter 7 Social Network Sites and Virtual Tourism Experience; Abstract; Introduction; Electronic Tourism Experience; eTE through SNSs; Four Propositions about SNSs and eTE; Conclusion; Chapter 8 Horse Racing Event Experience and Social Media; Abstract

IntroductionSocial Media Building Relationships with Customers; Study Methods; Interview Findings; Findings from the Questionnaire Survey; Conclusion; Chapter 9 Experiences of the Plural Tourist; Abstract; Introduction; The Dispositional Factors of the Plural Tourist; Family History of Individuals; Conclusion; Chapter 10 Emotional Outcomes of Dining-Away-From-Home Experiences; Abstract; Introduction; Emotions and Dining-Away-From-Home Experiences; Cognitive Appraisal as Antecedents of Emotions; Arousal and Other Antecedents of Emotions

Conceptualization of Emotional Outcomes of DAFH ExperiencesConclusion; Part III Hotels, Conferences, and Big Data; Chapter 11 Perceived Conference Quality; Abstract; Introduction; Conference Quality as Perceived by Attendees in Malaysia; Conference Quality, Value, and Intention; Conceptual Framework and Hypotheses; Case Method and Findings; Conclusion; Chapter 12 Service Experiences at Luxury Hotels; Abstract; Introduction; Business Tourists and Luxury Hotel Business; Service Experiences; Outcomes of Service Experiences; The Conceptual Framework; Conclusion; Chapter 13 Luxury Hotels; Abstract

Local Note:

eBooks on EBSCOhost

Subject Term:

Customer services -- Quality control.

Hospitality -- Customer services.

Tourism -- Customer services.

Added Author:

Cai, Liping A.,

Alani, Pooya,

Format:

Electronic Resources

Electronic Access:

Click here to view

Publication Date:

2018

Publication Information:

Bingley :

Emerald Publishing Limited,

2018.

Available:*

Shelf Number	Material Type	Copy	Shelf Location	Status
658.812 QUA	1:E-BOOK	1	1:ONLINE	Searching... Unknown

Bound With These Titles

On Order

Summary

This volume presents the latest perspectives and practices on quality services and experiences in hospitality and tourism. It offers conceptual discourse, empirical evidence, application of existing and emerging theories, and considers the implications of practical findings to extend beyond the academic realm of service quality, and examine the quality issues of both services provided and experiences encountered across a wide spectrum of tourism sectors. As such, it provides new intelligence and contributes to the study of new consumers, as well as organizations and destinations that serve and host them.
The book continues the series' tradition of connecting scholarly works and real-world cases, with a unique mix of geographic representations. The majority of its chapters are drawn from the proceedings of the 2016 conference on Service Quality in Hospitality and Tourism: Experiencing Persian Heritage held in Isfahan, Iran. The regional focus of the conference is augmented in this book with contributions from elsewhere, resulting in a more diverse and global context for the treatment of quality services and experiences in hospitality and tourism.
The volume will appeal to academic scholars and industry professionals interested in exploring new frontiers of knowledge on the subject. Organized in three parts with distinctive themes, the chapters are appropriate course readings, either collectively or selectively, for undergraduate and graduate students in educational programs focusing on global curricula.

Author Notes

Liping A. Cai is Professor and Director of Purdue Tourism and Hospitality Research Center at Purdue University, USA. He originated the cooperative branding model for rural tourism and currently studies the intersections among tourism, intercultural learning, and quality of life. He is a life-time achievement awardee of International Society of Travel & Tourism Educators. Pooya Alaedini is Associate Professor of Social Planning at University of Tehran, Iran. He is co-editor of Economic Welfare and Inequality in Iran: Developments since the Revolution and co-author of From Shelter to Regeneration: Slum Upgrading and Housing Policies in I.R. Iran . He holds a PhD in urban planning and policy development from Rutgers University.