Sensory Experience at Farm-to-Table Events (SEFTE): conceptualization and scale development-Reference-Cited by-同舟云学术

Sensory Experience at Farm-to-Table Events (SEFTE): conceptualization and scale development

Published:2023-07-30 Issue:2 Volume:33 Page:169-189
ISSN:1936-8623
Container-title:Journal of Hospitality Marketing & Management
language:en
Short-container-title:Journal of Hospitality Marketing & Management

Author:

Kuo Tonny Menglun¹,Liu Chyong-Ru²,Wang Yao-Chin³^ORCID,Chen Hsuan²

Affiliation:

1. Center for Teaching and Learning Development, National Tsing Hua University, Hsinchu, Taiwan

2. Department of Marketing and Tourism Management, National Chiayi University, Chiayi, Taiwan

3. Department of Tourism, Hospitality and Event Management, University of Florida, Gainesville, Florida, USA

Funder

Zhongzheng Foundation in Taiwan

Publisher

Informa UK Limited

Subject

Marketing,Tourism, Leisure and Hospitality Management,Management Information Systems

Link

https://www.tandfonline.com/doi/pdf/10.1080/19368623.2023.2241048

Reference69 articles.

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2. Adhikari A. (2019). Using sensory memorabilia to design experience product March. Working Paper. No. 327.

3. Will they tell others to taste? International tourists' experience of Ghanaian cuisines

4. Structural equation modeling in practice: A review and recommended two-step approach;Anderson J. C.;Psychological Bulletin,1988

5. Exploratory Structural Equation Modeling

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