Designing and Creating Tourism Experiences: Adding Value for Tourists

Abstract

Purpose

In a fragmented tourism market and highly competitive industry, tourism providers aim to increase their appeal and attractiveness. Identifying opportunities and resources, which contribute to provide consumers with higher quality experiences and create added value, is challenging for entrepreneurs. This chapter aims to increase the awareness of entrepreneurs about flexible methods and tools, which are transforming the way work is performed and thus affecting management practices in the tourism industry.

Methodology/approach

Literature review was conducted on conceptual issues related to consumer experience and three case studies were analysed as best practices in the wine tourism industry

Findings

To deliver a specific consumer experience and create added value for customers, several opportunities are identified, related to authenticity and accommodation offering. Necessary resources to exploit those opportunities encompass existing (connected to the main product wine, historical buildings, family story and product characteristics) as well as newly acquired valuable resources related to the development of peripheral tourism activities.

Research limitations/implications

This study is explorative in nature, based on a literature review. It takes more entrepreneurial than academic approach.

Practical implications

The balance between authenticity and attractiveness is a key factor of success for wineries as means to provide added value to customers.

Originality/value

This contribution helps to identify valuable and existing resources in order to exploit opportunities and deliver high-quality experiences to tourists. The uniqueness of this experience is crucial on building added value for customers.

Citation

Tahar, Y.B., Haller, C., Massa, C. and Bédé, S. (2018), "Designing and Creating Tourism Experiences: Adding Value for Tourists", Sotiriadis, M. (Ed.) The Emerald Handbook of Entrepreneurship in Tourism, Travel and Hospitality, Emerald Publishing Limited, Leeds, pp. 313-328. https://doi.org/10.1108/978-1-78743-529-220181024