Identificador persistente para citar o vincular este elemento: http://hdl.handle.net/10553/74209
Campo DC Valoridioma
dc.contributor.authorMartín Hernández, Juan Carlosen_US
dc.contributor.authorRomán García, Concepciónen_US
dc.contributor.authorLópez-Guzmán Guzmán, Tomásen_US
dc.contributor.authorMoral Cuadra, Salvadoren_US
dc.date.accessioned2020-09-01T09:57:35Z-
dc.date.available2020-09-01T09:57:35Z-
dc.date.issued2020en_US
dc.identifier.issn1878-450Xen_US
dc.identifier.otherScopus-
dc.identifier.urihttp://hdl.handle.net/10553/74209-
dc.description.abstractGastronomy is an essential component of cultural heritage for tourists. Culinary pleasures become motivations that determine the choice of destination and, at the same time, an essential variable for the composition of tourist satisfaction in the travelling experience. The aim of the study is to analyse the gastronomic experiences of the foreign visitors (tourists and excursionists) who visit Córdoba, a remarkable World Heritage Site of Spain, through a fuzzy clustering segmentation method. The results of this research highlight the existence of three tourist segments named as foodies, non-foodies and intermediaries on the basis of their perceptions regarding the gastronomic experiences of the city. We conclude that the previous knowledge of local dishes such as Salmorejo, Rabo de Toro y Flamenquín is one of the main determinants to have a higher probability to belong to the ‘foodies’ segment, meanwhile the lack of knowledge also increases the probability to belong ‘the no-foodies’ segment. Interesting insights for policy makers, destination marketers and restaurateurs are discussed.en_US
dc.languageengen_US
dc.relation.ispartofInternational Journal of Gastronomy and Food Scienceen_US
dc.sourceInternational Journal of Gastronomy and Food Science [ISSN 1878-450X], v. 22, 100248, (Diciembre 2020)en_US
dc.subject531290 Economía sectorial: turismoen_US
dc.subject.otherCórdobaen_US
dc.subject.otherFuzzy Logicen_US
dc.subject.otherFuzzy Segmentationen_US
dc.subject.otherGastronomic Satisfactionen_US
dc.subject.otherGastronomyen_US
dc.subject.otherTopsisen_US
dc.titleA fuzzy segmentation study of gastronomical experienceen_US
dc.typeinfo:eu-repo/semantics/Articleen_US
dc.typeArticleen_US
dc.identifier.doi10.1016/j.ijgfs.2020.100248en_US
dc.identifier.scopus85089418245-
dc.contributor.authorscopusid55727554800-
dc.contributor.authorscopusid7102178538-
dc.contributor.authorscopusid57218529069-
dc.contributor.authorscopusid57189516583-
dc.identifier.eissn1878-4518-
dc.relation.volume22en_US
dc.investigacionCiencias Sociales y Jurídicasen_US
dc.type2Artículoen_US
dc.utils.revisionen_US
dc.date.coverdateDiciembre 2020en_US
dc.identifier.ulpgces
dc.description.sjr0,515
dc.description.jcr2,537
dc.description.sjrqQ1
dc.description.jcrqQ3
dc.description.esciESCI
item.grantfulltextnone-
item.fulltextSin texto completo-
crisitem.author.deptGIR TIDES: Investigación en Turismo y Transporte-
crisitem.author.deptIU de Turismo y Desarrollo Económico Sostenible-
crisitem.author.deptDepartamento de Análisis Económico Aplicado-
crisitem.author.deptGIR TIDES: Investigación en Turismo y Transporte-
crisitem.author.deptIU de Turismo y Desarrollo Económico Sostenible-
crisitem.author.deptDepartamento de Análisis Económico Aplicado-
crisitem.author.orcid0000-0002-2950-2405-
crisitem.author.orcid0000-0002-0591-1298-
crisitem.author.parentorgIU de Turismo y Desarrollo Económico Sostenible-
crisitem.author.parentorgIU de Turismo y Desarrollo Económico Sostenible-
crisitem.author.fullNameMartín Hernández, Juan Carlos-
crisitem.author.fullNameRomán García, Concepción-
Colección:Artículos
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