Segmentation by Motivation in Typical Cuisine Restaurants: Empirical Evidence from Guayaquil, Ecuador-Reference-Cited by-同舟云学术

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Segmentation by Motivation in Typical Cuisine Restaurants: Empirical Evidence from Guayaquil, Ecuador

Published:2019-02-27 Issue:4 Volume:18 Page:270-287
ISSN:1542-8052
Container-title:Journal of Culinary Science & Technology
language:en
Short-container-title:Journal of Culinary Science & Technology

Author:

Carvache-Franco Mauricio¹,Carvache-Franco Orly²,Carvache-Franco Wilmer³,Orden-Mejía Miguel⁴,Zamora-Flores Fátima⁵,Macas-López Cristina⁵

Affiliation:

1. Universidad Espíritu Santo-Ecuador, Samborondón, Ecuador

2. Facultad de Especialidades Empresariales, Universidad Católica de Santiago de Guayaquil, Guayaquil, Ecuador

3. Facultad de Ciencias Sociales y Humanísticas, Escuela Superior Politécnica del Litoral, ESPOL, Guayaquil, Ecuador

4. Facultat de Turisme i Geografia, Universitat Rovira i Virgili, Tarragona, Spain

5. Facultad de Ingeniería Química, Universidad de Guayaquil, Guayaquil

Publisher

Informa UK Limited

Subject

Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/15428052.2019.1582446

Reference45 articles.

1. Experiences With Local Food in a Mature Tourist Destination: The Importance of Consumers' Motivations

2. Food and tourism synergies: perspectives on consumption, production and destination development

3. Local Development and Heritage: Traditional Food and Cuisine as Tourist Attractions in Rural Areas

4. Connecting Oenological and gastronomical tourisms at the Wine Roads, Veneto, Italy, for the promotion and development of agrotourism

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1. A simplified approach for food traveller segmentation based on involvement;Tourism Recreation Research;2024-04-26

2. Culinary inheritance: a new paradigm of innovating knowledge teaching;Journal of Applied Research in Higher Education;2022-12-08

3. Gastronomy Motivations as Predictors of Satisfaction at Coastal Destinations;Sustainability;2022-09-13

4. Sensory marketing and gastronomy: the case of Ecuadorian haute cuisine restaurants;Research in Hospitality Management;2022-09-02

5. Modelo teórico de gestión de la calidad del servicio para promover la competitividad de los restaurantes de cocina tradicional de la costa ecuatoriana;Siembra;2022-04-14

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