Forgotten agritourism: abandoned websites in the promotion of rural tourism in Poland
Journal of Hospitality and Tourism Technology
Article publication date: 28 August 2019
Issue publication date: 13 September 2019
Until recently, a large number of owners of small agritourism farms in Poland, for promotional purposes, used the (“abandoned”) websites made in an amateur manner at the lowest possible cost. The main purpose of this study is to characterize these websites. To achieve this goal, an attempt was made to evaluate the quality of these sites.
Two sets of websites were studied: the set of archaic sites (n = 282) and the set of modern sites (n = 282). The study consisted in the evaluation of selected attributes of the website development technology. The obtained results were normalized using the method of zero unitarization. Subsequently, the value of the aggregate variable was determined, which made it possible to describe each website with one synthetic quality index (SQI).
“Abandoned websites” do not perform marketing and sales functions. Owing to the frequent lack of content, they also lack an informative function. These websites have documentary value, as well as a historical function.
The paper presents the assessment of websites using one of the unification methods and the SQI. It has been shown that websites, in addition to having typical functions such as information, marketing or contact, may also have a historical function.
直至近来, 荷兰一些小型农业旅游私营主们为了推广目的, 使用（”被废弃”）的网站, 这些网站使用低价格采用业余的技术制作而成。本论文的研究旨在归纳这些网站的特性。为了达到这个研究目的, 本论文对这些网站的质量做了评估。
套古老网站（n = 282）和一套现代网站（n = 282）.本论文评估了网站发展技术的特性。此外, 本论文还决定了其统一特性价值, 使得归纳出一套形容每个网站的合成质量索引（SQI）。
本论文使用统一方法和SQI来评估网站。研究结果表明网站除了特有效用, 比如信息性、营销性、或者联系, 可能还有历史功效。
历史功, 被遗忘的互联网, 被废弃的网站, 推广农业旅游, 农业旅游网站
The surveys were financed by the Personal Scholarship Fund for academics of the Hugo Kollataj University of Agriculture in Krakow, Poland.
Król, K. (2019), "Forgotten agritourism: abandoned websites in the promotion of rural tourism in Poland", Journal of Hospitality and Tourism Technology, Vol. 10 No. 3, pp. 431-442. https://doi.org/10.1108/JHTT-09-2018-0092
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