Funder
National Science and Technology Council
Publisher
Springer Science and Business Media LLC
Reference46 articles.
1. Agyeiwaah, E., Otoo, F.E., Suntikul, W., Huang, W.J.: Understanding culinary tourist motivation, experience, satisfaction, and loyalty using a structural approach. J. Travel Tour. Mark. 36(3), 295–313 (2019)
2. Aksenova, D., Cai, W., Gebbels, M.: Multisensory prosumption: how cooking classes shape perceptions of destinations. Int. J. Contemp. Hosp. Manag. 34(9), 3417–3439 (2022)
3. Ap, J., Wong, K.K.F.: Case study on tour guiding: professionalism, issues and problems. Tour. Manage. 22(5), 551–563 (2001)
4. Azavedo, M.: Why do tourists attend cooking classes? Some indications from Thailand. Academic Journal of Economic Studies 5(4), 44–51 (2019)
5. Bertan, S.: Impact of restaurants in the development of gastronomic tourism. International Journal of Gastronomy and Food Science 21, 100232 (2020)
Cited by
1 articles.
订阅此论文施引文献
订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献