TY  - CHAP
AB  - Purpose The purpose of the chapter is to discuss the tourist experiences by tracing various perspectives and dimensions of authenticity, commodification, and McDonaldization.Methodology/approach The main debates on the authenticity of the tourism experiences and the commodification of the tourism product is examined. Further a relevant literature on the McDonaldization thesis is provided focusing on experiential dimensions of the tourism consumption.Findings Destinations rely not only on the object authenticity of their attractiveness but also strive to attract tourists by tailoring experiences that will meet high-order needs of the tourists. However, these destinations are under threat by commodification and McDonaldization due to excessive use of the resources as a result of mass tourism.Practical implications Destination managers and planners should focus on the experiences without compromising on authenticity, uniqueness, and genuineness of their destinations while refraining over-commercialization and McDonaldization of their offerings.Originality/value This chapter discusses the authenticity, commodification, and McDonaldization issues on the basis of a case study of a well-established destination.
SN  - 978-1-78635-289-7, 978-1-78635-290-3/
DO  - 10.1108/978-1-78635-290-320161009
UR  - https://doi.org/10.1108/978-1-78635-290-320161009
AU  - Yolal Medet
ED  - Marios Sotiriadis
ED  - Dogan Gursoy
PY  - 2016
Y1  - 2016/01/01
TI  - Authenticity, Commodification, and McDonaldization of Tourism Experiences in the Context of Cultural Tourism
T2  - The Handbook of Managing and Marketing Tourism Experiences
PB  - Emerald Group Publishing Limited
SP  - 217
EP  - 233
Y2  - 2024/04/23
ER  -