Abstract
The first objective of this study is to analyze visitors’ perceived value of four Italian small areas, that have been granted the European Regional Development Fund’s financing for developing sustainable tourism. The second objective of this work is to investigate the influences of socio-demographic and trip-related characteristics on the tourists’ assessments of the main aspects of such destinations, for detecting variables useful for market segmentation and for designing better-targeted marketing actions. These areas host protected natural reserves, historical heritage, rural or mountain traditions, and ways of life, the conservation of which is combined with local economic growth through the development of green, cultural, and slow tourism. Thus, insights on how visitors’ perceived value is configured there might provide hints useful for upgrading the local tourism supply consistently with the United Nations’ Agenda 2030 for sustainable development and the European Green Deal Strategy. Results confirm that the perceived value is a fundamental construct, as it strongly and positively influences satisfaction, intention to recommend, and destination image. The value of sustainable destinations, as perceived by visitors, is mainly based on the affective benefits that sustainable experiences provide, starting from positive social interactions making tourists feel welcomed. The tourist segment valorizing sustainable destinations is mostly composed of old people and low-income travelers, who seek basic services and facilities, as their satisfaction depends mainly on relaxing immersed in pristine nature.
Publisher
Highlights of Science, S.L.
Reference87 articles.
1. Petrick, J.F. Development of a Multi-dimensional Scale for Measuring the Perceived Value of a Service. J. Leis. Res. 2002, 34, 119–134. https://doi.org/10.1080/00222216.2002.11949965
2. Rzepka, C.; Berger, B.; Hess, T. Why Another Customer Channel? Consumers’ Perceived Benefits and Costs of Voice Commerce. In Proceedings of the 53rd Hawaii International Conference on System Sciences, HICSS 2020, Maui, HI, USA, 7–10 January 2020; Scholarspce: Honolulu, HI, USA, 2020; pp. 1–10. Available online: https://scholarspace.manoa.hawaii.edu/server/api/core/bitstreams/fc16e5de-a705-48c0-b1a5-9888525e2966/content (accessed 7 September 2022).
3. Oliver, R.L. Value as Excellence in the Consumption Experience. In Consumer Value: A Framework for Analysis and Research; Holbrook, M.B., Ed.; Routledge: London, UK, 1999; pp. 43–62.
4. Lapierre, J. Customer‐perceived value in industrial contexts. J. Bus. Ind. 2000, 15, 122–145. https://doi.org/10.1108/08858620010316831
5. Zeithaml, V.A. Consumer perceptions of price, quality and value: A means-end model and synthesis of evidence. J. Mark. 1988, 52, 2–22.
Cited by
2 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