Akaike Information Criterion (AIC)

, 104–105

Amazon

, 141, 143

Amazon Mechanical Turk’s crowdsourcing platform (MTurk)

, 61–62

Analysis of variance (ANOVA)

, 62

Analysis process

, 82

Asia-Pacific Economic Cooperation Summit (APEC Summit)

, 38

Augmented Dickey-Fuller single root test

, 104

Authentic food experiences

, 58

Autoregressive Distributed Lag model (ARDL model)

, 104–105

Average Variance Extracted (AVE)

, 124–125

Back of House (BOH)

, 2

office space

, 7–8

working space

, 7–8

working value

, 7–8

workspaces

, 2

Balance Scorecard (BSC)

, 124

Behavior

, 60

Behavioral research in tourism and hospitality

, 18–21

Biophilia

, 4, 9

Biophilic design

, 5–7

barriers

, 10–11

biophilia

, 4

biophilic design

, 5–7

BOH working space and value

, 7–8

findings and discussions

, 7–12

ideal working environment

, 8–9

literature review

, 2–7

methodology

, 7

opportunities

, 11–12

perception

, 9–10

physical and psychological benefits

, 4–5

physical work environment

, 2–4

Black Pig’s Dyke

, 146

Bolino’s model of biophilic work design

, 6

British Waterways

, 147–148

Businesses

, 12

Canal journey

, 149

Canal life cycle

, 146–149

construction stage

, 146

decline

, 146–147

model

, 144

onboard lived experience of waterway cruising

, 148–149

operational stage

, 146–147

transition stage

, 147–148

Canal Mania

, 146

Canal waterways

canal lifecycle model

, 144–146, 149

lived experience

, 144

methods

, 145

perspectives from literature

, 141–144

results

, 145–149

structural perspectives of waterway cruise experience

, 140–141

transition from industrial spaces to tourism spaces

, 138–140

Canals

, 137–139

Capital investment

causal relationship between tourist arrival and

, 108

tourism and

, 102

Carbon dioxide emission

causal relationship between tourist arrival and

, 107–108

positive relationship between tourist arrival and

, 109

Career development

, 50–51

Casual visitors

, 64

Celebrity pilgrimage

, 51

Certification

, 167–168

Chi-square tests

, 62, 64, 66

Chinese communities

, 41

Chinese Hanfu tourist

, 44–45

Chinese Mainland interviewee

, 49

Chinese participants

, 41

Chinese travel data

, 39

Chinese wine tourists

, 60–61

Clean food

, 58–59

Cleanliness

, 164–165

Climate challenge

, 51

Climate change

, 167

Cluster analysis

, 63–64

Co-creation process

, 89–91

Co-integration boundary test

, 105–106

Cognitive mechanism

, 77–78

Common slow foodies

, 64

Compliance with law

, 166–167

Conceptual framework for MVA products

, 87

Constant comparative analysis approach

, 82

Construction stage

, 144

canal life cycle

, 146

Consumer adoption of innovation

, 156–157

Contextual differentiation of emerging patterns

, 82

Continuous case selection process

, 83

Convenience platforms

, 78–79, 85

Cosplayers

, 40–41, 45

Costume of tourists

, 37–38

COVID-19 preventive behavior (CPB)

, 23

COVID-19

, 18

consumers

, 21

crisis

, 155–156

dining-out behaviors

, 21–22

pandemic

, 164

in tourism and hospitality

, 18–21

vaccination

, 19–20

Creativity

, 3–4

Cronbach’s alphas

, 124

coefficient

, 63

Cross-Strait Economic Cooperation Framework Agreement (Cross-Strait ECFA)

, 103–104

Cultural connectedness

, 48

Cultural experience

, 38–39

Cultural identity

, 44

Curatorial management approach

, 91

Customer orientation

, 114, 116–117, 119–120

mediating role of customer satisfaction

, 121

Customer relationship management (CRM)

, 114

construct descriptive statistics

, 125

correlations and square root of average variance extracted

, 125

customer orientation and customer satisfaction

, 119–120

customer orientation and financial performance mediating role of customer satisfaction

, 121–122

customer satisfaction and hotel financial performance

, 118–119

data collection

, 122

hypotheses

, 116–122

measures and scale

, 122–123

measuring hotel financial performance

, 123–124

mediation results

, 127

methodology

, 122–124

model characteristics

, 124–125

model estimations

, 126–127

organization and customer satisfaction

, 120

organization and hotel financial performance

, 117–118

practical implications

, 128

procedure

, 124

results

, 124–127

socio-demographic characteristics

, 123

strategies

, 121–122

structural direct relationships with path coefficients

, 126

Customer satisfaction

, 114–115, 118–120

CRM organization and

, 120

customer orientation and financial performance mediating role of

, 121–122

and hotel financial performance

, 118–119

Daka performance

, 49

Daka travel performance

, 49–50

Dark Tourism Spectrum

, 80

Data analysis

, 43, 82, 87

cases in chronological order

, 84

correlations matrix

, 104

descriptive analysis

, 103

long-run relationship of models

, 106

MVA product component differentiation criteria

, 86–87

process

, 83

product criteria applied on Smithsonian National Air and Space

, 92–93

product differentiation criteria applied on Anne Frank House

, 88–89

product differentiation criteria applied on Disney World

, 90–91

results of bound test for co-integration

, 106

results of Granger Causality Test

, 107

results of unit root tests

, 105

specification of functional dimensions of each main product element

, 85–87

tourist arrival

, 103–107

Data collection process

, 80–81

Data sources

, 102–103

Decision-making process

, 58

Decline stage

, 144

canal life cycle

, 146–147

Designers

, 45

Differentiation criteria

, 83, 85

Diffusion of innovation theory (DOI theory)

, 156–158

Dining

, 149

Dining-out

behaviors during COVID-19 Pandemic

, 21–22

partners

, 26

Dinner’s COVID-19 preventive behaviors (Dinner’s CPB)

, 23

aim of study

, 23

causal relationship between perception of getting COVID-19 and

, 26

COVID-19 and behavioral research in tourism and hospitality

, 18–21

data collection

, 24–25

dining-out behaviors during COVID-19 pandemic

, 21–22

effect of dining-out partners on

, 27

effect of eating distance and space on

, 28

methodology

, 23–25

effect of people’s recommendation on

, 27

effect of precautionary measures on

, 28

ranks of relative importance of

, 25

resultant p-values From ANOVA procedures concerning

, 26

results

, 25–28

effect of service staffs’ behaviors on

, 29

study site

, 23–24

effect of technological application on

, 29

Disasters, action during

, 166–167

Disney parks

, 80

Donation

, 166–167

Dwelling-in-motion

, 142

Eco-friendly programs

, 166

Eco-innovations

, 155–156, 158–159

Economic growth, tourism and

, 101

Educational segment

, 61

Emirates

, 23

Energy consumption

causal relationship between tourist arrival and

, 107

positive relationship between tourist arrival and

, 109

sightseeing and

, 102

Energy-and water saving technology

, 159

Entertainment

, 18

segment

, 61

Environmental Comfort Model

, 2–3, 8–9

Environmental Kuznets Curve (EKC)

, 101

Environmental policy

, 167–168

Error correction model (ECM)

, 106

Euphrates Rivers

, 137–138

European Union (EU)

, 147–148

Experience platforms

, 85

Experiencescape

, 74–75

Experiential hedonic consumption experience approach

, 91

Extra-efforts

, 166

Extrinsic motivations of Hanfu tourists

, 43–44

Extrinsic theme

, 76

F statistic boundary test

, 105

F-test

, 105

Face-to-face interviews

, 161

Fair food

, 58–59

Festival pilgrimage

, 51

Financial performance mediating role of customer satisfaction

, 121

Five-point Likert scales

, 122–123

Food

, 57–58, 60

dimension

, 59–60

experiences

, 57–58, 165

service

, 18

Foreign direct investment (FDI)

, 102

positive relationship between tourist arrival and

, 110

Formal interviews

, 42–43

Four-stage model

, 144

Front of House workspaces (FOH workspaces). See also Back of House (BOH)

, 2

Functional aspects

, 71–72

Galleries

, 78–79

Generic product concept

, 72

Ghana, hotel industry in

, 115–116

Ghana Tourism Authority directory

, 122

Ghanaian hotel sector

, 116–117

Granger causality

, 101–102

analysis

, 106

test

, 107

Green hotels

, 158–159

certification, environmental policy, hopeful message, transparent, and trustworthy

, 167–168

communication

, 167–168

compatibility

, 165

complexity

, 166

data analysis

, 162–163

data collection

, 162

difficulty, time consuming, technical, staff guidance, and extra-efforts

, 166

diffusion of innovation and innovation adoption

, 157–158

exclusive

, 162–163

findings

, 163–168

green hotel visit intentions

, 159–160

interviews

, 160

layout, cleanliness, waste management, water conservation, solar panels, towel & linen reuse program & human health

, 164–165

literature review

, 157–160

local partnerships, action during disasters/health emergencies, donation, compliance with law, and local suppliers

, 166–167

methodology

, 160–163

observability

, 166–167

relative advantage

, 164–165

reliability, staff knowledge, natural lighting, hygiene products, and food preferences

, 165

study method

, 160

Green roofs

, 6–7

Greenhouse gas emissions (GHG emissions)

, 101

Gross domestic product (GDP)

, 99–100, 104–106

causal relationship between tourist arrival and

, 107

positive relationship between tourist arrival and

, 108–109

Guest-facing environments

, 2

Hanfu and tourism

, 39

Hanfu artistic photography

, 40

Hanfu association leaders

, 45

Hanfu celebrities

, 46

Hanfu clothing industry

, 39

Hanfu created by tourism, free space for wearing

, 45–46

Hanfu culture

, 39, 44

Hanfu culture-related countries

, 48–49

learning

, 50–51

Hanfu experience store owners

, 45

Hanfu fans

, 39

Hanfu festivals

, 40

Hanfu Movement

, 39–40

in China

, 38

influence of

, 45

Hanfu performance experience

, 49–50, 53

Hanfu tourism

, 39

Hanfu tourists

, 44–45, 52

data analysis

, 43

data collection

, 41–43

dimensions of Hanfu tourists’ experience

, 46–47

experience of

, 40–41, 46

Hanfu and tourism

, 39

identities

, 38, 40

inclination

, 38–39

literature review

, 39–41

methodology

, 41–43

motivations of

, 39–40

PEI method

, 41

photography

, 45, 50

profile of Hanfu fans in interview

, 42

results

, 43–52

sensory experience

, 50

travel motivations of

, 43

Hanfu-related occupations

, 45

Hard cord slow food gastronomes

, 64

Health belief model (HBM)

, 20, 24

Health emergencies

, 166–167

Healthy food experiences

, 58

Heritage sites

, 78–79

High-involvement wine tourists

, 60–61

High-risk perception wine tourists

, 60–61

Hopeful message

, 167–168

Hospitality

COVID-19 and behavioral research in

, 18–21

industry

, 2, 117

Hotels

, 18, 118

CRM organization and

, 117–118

customer satisfaction and

, 118–119

descriptive analysis of hotels operation

, 123

measurement

, 123–124

Human health

, 164–165

and welfare innovations

, 159

Hygiene products

, 165

Ideal working environment

, 8–9

Identity-related tourist motivation model

, 39

“Imagineering” approach

, 91

In-depth interviews

, 156–157

Indoor green spaces

, 2–3

Inductive approach

, 7

Industrial Revolution

, 137–139

Industrial spaces to tourism spaces, transition from

, 138–140

Inland Waterways Association (IWA)

, 148

Inland Waterways International

, 141

Inner model assessment

, 126

Innovation decision process

, 157–158

Integrated technology system

, 114–115

Inter-rater reliability (IRA)

, 43

Interest-driven tourists

, 60–61

International Monetary Fund

, 102–103

International Year of Sustainable Tourism

, 99–100

Interpretation process

, 77–78

Interpretation skills

, 50–51

Interpretation tools

, 78–79

Interviewees

, 12

Interviews

, 160

DOI constructs and sample questions in interview protocol

, 161

interviewees’ profile

, 162

Intrinsic motivations of Hanfu tourists

, 43–44

Intrinsic phenomenon

, 76

Iterative process

, 82

K-means cluster method

, 62

Knowledge

, 60

Layout

, 164–165

Leadership in energy and environmental design (LEED)

, 167

Least-squares method (LSM)

, 105–106

Life value

, 50–51

Light

, 8

Literary pilgrimage

, 51–52

Local food experiences

, 58

Local partnerships

, 166–167

Local products

, 61–62

Local resource-specific approach

, 74

Local suppliers

, 166–167

Locally brewed beer

, 61–62

Low-involvement wine tourists

, 60–61

Make-up artists

, 45

Managed visitor attraction (MVA)

, 71–72

attractions as location-specific and contrived experience settings

, 73–75

attractions as planned products

, 74–75

data analyses

, 82–87

data collection

, 80–82

implications

, 87–93

limitations

, 93

main components of MVA site product

, 76–87

management-induced product components

, 78–80

phenomena and themes as founding nucleus components

, 76–78

product platforms

, 93

purpose of study

, 72–73

specification of main structural elements of

, 80–81

Management-induced product components

, 78–80

convenience platforms

, 79

nucleus experience platforms

, 78–79

social platforms

, 80

Market segmentation analysis of slow food experiences

comparison between three clusters on demographic characteristics

, 64–65

demographic profiles of respondents

, 62

differences in slow food experiences among three clusters

, 64

future research suggestions and limitations

, 67–68

method

, 61–62

results

, 62–66

slow food

, 58–59, 63

theoretical and practical implications

, 66–67

Marketing management perspectives

, 74–75

Mausoleum pilgrimage

, 51

Mediating effect of customer satisfaction

, 115–116

Mid-Atlantic wine purchasers

, 60

Mobilities

, 142

challenge

, 51

Model estimations

, 126–127

Moral cultivation

, 50–51

Multidimensional theory of identity

, 39

Museums

, 78–79

Narrow boats design

, 146

National park centers

, 78–79

Natural components

, 2–3

Natural landscapes

, 6–7

Natural lighting

, 165

Navigable rivers

, 139–140

New Paozi

, 44–45

Non-financial measures

, 124

Nucleus

complementary remarks on role of nucleus components

, 77–78

experience platforms

, 78–79

generic theme

, 77

phenomena and themes as founding nucleus components

, 76–78

as phenomenon

, 76

presentation approaches

, 81–82

Nucleus (phenomenon-theme)-based MVA-categories

, 83

Ocean cruise boats

, 140, 148–149

Off-boat “peak experiences”

, 148–149

Office space

, 3–4

Old Paozi

, 44–45

Online restaurant reviews

, 21

Onsite consumption-production process

, 74–75

Operations stage

, 144

canal life cycle

, 146–147

Outdoor breaks

, 6

Outdoor tourism

, 100

Outdoors brought indoors

, 6

Outdoors via physical barrier

, 6

Pandemic

, 7

Perceived eating

, 27

Perceived spectacular natural phenomena

, 76

Personal hobby

, 44

Phenomenon-theme-specific experience platforms

, 79

Phenomenon-theme-specific visitor experience

, 78–79

Phenomenon/theme-realization tools

, 78–79

Photo Elicitation Interview method (PEI method)

, 41

five-step protocol of

, 41

Physical work environment

, 2–4

Place

, 59–60

settings

, 73–75

Planned products

attractions as

, 74–75

platforms

, 78

Plants

, 2–3

PLS-SEM analysis

, 124

Pollution emission, sightseeing and

, 101–102

Precautionary measures

, 27

Presentation tools

, 78–79

Preventive health behavior

, 24

Pro-environmental practices

, 164

Product components

, 72–73

Psychological challenge

, 51

Qingcheng Mountain

, 51

Qualitative investigation

, 160

Qualitative study

, 160

Questionnaire link

, 25

Recreation

, 18

Red wine

, 61–62

Regression analysis

, 104

Reliability

, 165

tests

, 63

Religious pilgrimage

, 51

Resource-oriented approach

, 74

Restaurants

, 21–23, 59–60

Rhine

, 146

River

boats

, 140–141

canal life cycle

, 146–149

canal lifecycle model

, 144–145

cruises

, 141

cruising

, 139

flows

, 143

lived experience

, 144

methods

, 145

perspectives from literature

, 141–144

results

, 145–149

structural perspectives of waterway cruise experience

, 140–141

systems

, 141, 143

transition from industrial spaces to tourism spaces

, 138–140

Sanitizing hands

, 24

Segmentation research at winery

, 60–61

Sensory feeling

, 59–60

“Service-Dominant-Logic” perspective

, 89–91

Short-lived society

, 149

“Singapore Logo wall”

, 49–50

Single-root test

, 105

Slow food

, 57–59

concept of slow food experiences

, 59–60

experiences concept

, 59–60

segmentation research at winery

, 60–61

tourism

, 59

Slow Food Movement

, 57–59

Slow tourism marketers

, 67

Social background

, 46

Social belonging

, 44–45

Social distance

, 27

Social distancing

, 24

Social interaction

, 59–60

Social media

, 19

Social platforms

, 78, 80, 85

Social regimes

, 80

Solar panels

, 164–165

South Asian economies

, 101

Spearman correlation analysis

, 104

Staff guidance

, 166

Staff knowledge

, 165

Standardized Root Mean Square Residual (SRMR)

, 126

Supplier perspective

, 75

Sustainability

, 120

Sustainable development goals (SDG)

, 99–100

SDG 1

, 100

SDG 2

, 100

SDG 13

, 100

Taiwan

, 100, 107–109

case of

, 107

energy consumption

, 103–104

tourism industry

, 100–101

Taiwanese interviewee

, 48–49

Technology applicants

, 28

Telephonic interviews

, 161

Theme parks

, 78–79

Theme-specific museums

, 79

Themes as nucleus components

, 76–78

Theoretical tourist motivation model

, 39

Theory of Planned Behavior (TPB)

, 20, 159–160

Tigris

, 137–138

Time consuming

, 166

Time dimension

, 59–60

Time series analysis

, 103

Tongpaos

, 44–46

Tourism

, 18, 100, 102

and capital investment

, 102

COVID-19 and behavioral research in

, 18–21

development

, 107

and economic growth

, 101

experience

, 157–158

free space for wearing Hanfu created by

, 45–46

Hanfu and

, 39

industry

, 99–101, 141

revenue

, 101

transition from industrial spaces to tourism spaces

, 138–140

Tourism Area Life Cycle (TALC)

, 145

Tourist arrival

causal relationship between capital investment and

, 108

causal relationship between carbon dioxide emission and

, 107–108

causal relationship between energy consumption and

, 107

causal relationship between GDP and

, 107

data analysis

, 103–107

data sources

, 102–103

methods

, 102–108

positive relationship between carbon dioxide emission and

, 109

positive relationship between energy consumption and

, 109

positive relationship between foreign direct investment and

, 110

positive relationship between GDP and

, 108–109

sightseeing and energy consumption

, 102

sightseeing and pollution emission

, 101–102

tourism and capital investment

, 102

tourism and economic growth

, 101

Tourist-Led Growth (TLG)

, 101

Tourists. See also Hanfu tourists

, 40–41, 57–58

destinations

, 59–60

experience

, 57–58

motivation

, 39

risk perception

, 21

selfie or photography

, 40

slow food experiences

, 58

Towel & linen reuse program

, 164–165

Traditional pilgrimage experience

, 51

Transition stage, canal life cycle

, 147–148

Travel motivations of Hanfu tourists

, 43

career need

, 45

challenge experience

, 51

classification of

, 44

cultural experience

, 48–49

dimensions of Hanfu Tourists’ experience

, 46

free space for wearing Hanfu created by tourism

, 45–46

Hanfu performance experience

, 49–50

Hanfu tourist photography

, 45

influence of Hanfu Movement

, 45

learning experience

, 50–51

nonvisual sensual experience

, 50

personal hobby

, 44

pilgrimage experience

, 51–52

seeking cultural identity

, 44

social belonging

, 44–45

social experience

, 46–48

Travel tips

, 50–51

United Arab Emirates (UAE)

, 23

Government Portal

, 23

United Kingdom (UK)

, 146

United Nations (UN)

, 99–100

Vector Autoregressive (VAR)

, 106

model of Granger causality

, 107

Vector Error Correction Model (VECM)

, 106

Wald statistic boundary test

, 105

Washing hands

, 24

Waste management

, 164–165

Water conservation

, 164–165

Waterways

, 137–138, 142

conferences

, 141

onboard lived experience of waterway cruising

, 148–149

structural perspectives of waterway cruise experience

, 140–141

tourism

, 138

Wearing masks

, 24

West African Ebola outbreak (2014–2016)

, 18

White wine

, 61–62

Wi-Fi payment device

, 28

Wine tourism

, 58

Wine tourist clusters

, 60–61

Winery

, 59–60

segmentation research at

, 60–61

World Canals Conference

, 141

World Health Organization

, 18, 24

World Travel and Tourism Council (WTTC)

, 99–100

Ye Paozi

, 44–45