Is Gastronomy A Relevant Factor for Sustainable Tourism? An Empirical Analysis of Spain Country Brand
| Autor: | Ulpiano J. Vázquez-Martinez, Carlos Sanchís-Pedregosa, Antonio L. Leal-Rodríguez |
|---|---|
| Přispěvatelé: | Universidad de Sevilla. Departamento de Administración de Empresas y Comercialización e Investigación de Mercados (Marketing), Universidad de Sevilla. Departamento de Economía Financiera y Dirección de Operaciones |
| Rok vydání: | 2019 |
| Předmět: |
country brand
media_common.quotation_subject lcsh:TJ807-830 Geography Planning and Development lcsh:Renewable energy sources Country brand Management Monitoring Policy and Law Destinations Tourism Place branding Gastronomy Perception 0502 economics and business Marketing lcsh:Environmental sciences Sustainable tourism media_common lcsh:GE1-350 Renewable Energy Sustainability and the Environment lcsh:Environmental effects of industries and plants gastronomy 05 social sciences lcsh:TD194-195 Spain Sustainability tourism 050211 marketing Business Element (criminal law) 050212 sport leisure & tourism |
| Zdroj: | idUS. Depósito de Investigación de la Universidad de Sevilla instname Sustainability Volume 11 Issue 9 DDFV. Repositorio Institucional de la Universidad Francisco de Vitoria DDFV: Repositorio Institucional de la Universidad Francisco de Vitoria Universidad Francisco de Vitoria Sustainability, Vol 11, Iss 9, p 2696 (2019) |
| ISSN: | 2071-1050 |
| DOI: | 10.3390/su11092696 |
| Popis: | Tourism has become a fundamental industry for the economic growth of many countries. Due to this, there is growing competitiveness among the different destinations to attract as many tourists as possible. As a result, disciplines such as marketing have developed tools to differentiate some destinations from others and concepts such as place branding and country brand have emerged. One of the key factors forming the country brand is gastronomy, as food tourism is one way to reduce the growing problem of sustainability in tourism, as it impacts different aspects of the country&rsquo s environment. However, there is a great lack of scientific works that relate both variables. In this paper, we propose to establish that, in the case of Spain, tourists&rsquo perception of Spanish gastronomy is a key element of its country brand. To do that, this study relies on the use of Partial Least Squares Structural Equations Modeling (PLS-SEM) using a 496 cases data set. |
| Databáze: | OpenAIRE |
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