A qualitive approach to profiling gastronomes from their food experience journey
The number of people who travel with the primary reason of gastronomic experience, termed gastronomes, is in the rise. This niche group of consumers offers an opportunity to the development of food tourism. Regrettably, only limited studies had been conducted. The urge to undertake the current resea...
Saved in:
Main Author: | Hendijani, Roozbeh Babolian |
---|---|
Format: | Thesis |
Language: | English |
Published: |
2014
|
Subjects: | |
Online Access: | http://psasir.upm.edu.my/id/eprint/39367/1/FSTM%202014%206%20IR.pdf |
Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
Similar Items
-
Examining quality, perceived value and satisfaction of Penang delicacies in predicting tourists’ revisit intention
/ Atikahambar Yusni
by: Yusni, Atikahambar
Published: (2012) -
Factors influencing fruit and vegetable consumption behaviour of urban adults in Malaysia
by: Othman, Khairunnisa Izzati
Published: (2014) -
Pre-frontal cortex stimulation by EEG-neurofeedback on food intake behavior in obesity and overweight cases
by: Naji, Mohammed Isam
Published: (2019) -
Relationship between food neophoia and motivation towards consuming local food among foreign tourists in Melaka, Malaysia
by: Alias, Amirah
Published: (2016) -
Fruit and vegetable consumption behaviour among adults In Selangor, Malaysia
by: Ismail, Norsyahidah
Published: (2016)