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Article
Publication date: 28 August 2020

Coralie Haller, Isabelle Hess-Misslin and Jean-Paul Mereaux

Several studies in management science have called for a better understanding of the experience economy approach to develop wine tourism. Few studies, however, have…

Abstract

Purpose

Several studies in management science have called for a better understanding of the experience economy approach to develop wine tourism. Few studies, however, have analysed experiential dimensions in the context of French wine-growing regions. The purpose of this paper is to focus on the difference between what wine tourism providers consider relevant in their market offer and what customers expect from their wine tourism experience. A new categorisation of wine tourists’ expectations based on Pine and Gilmore’s (1998) four realms model and Quadri-Felliti and Fiore’s model (2012) are developed.

Design/methodology/approach

A mixed methodology, qualitatively analysing 17 semi-structural interviews with the main wine tourism stakeholders in the Alsace region in north-east France and quantitatively analysing 233 questionnaires on wine tourists’ expectations and behaviours are adopted.

Findings

The study reveals a difference between experiential offers predicated on an educational approach and the explicit expectations of wine tourists (combining aesthetics, conviviality and authenticity, whose central focus is an encounter with the winemaker). Overall, the findings point to a need for greater inclusion of the experiential aspect in the offer designed for wine tourists.

Originality/value

The study identifies a gap between the educational dimension that professionals tend to promote in their offers and the real expectations of wine tourists who express more interest in the aesthetic dimension provided by an attractive visit environment and an enjoyable experience. At the heart of the authentic experience for wine tourists is meeting the winegrower, making authenticity a major factor.

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Book part
Publication date: 11 July 2018

Yosr Ben Tahar, Coralie Haller, Charlotte Massa and Sébastien Bédé

In a fragmented tourism market and highly competitive industry, tourism providers aim to increase their appeal and attractiveness. Identifying opportunities and resources…

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.

Details

The Emerald Handbook of Entrepreneurship in Tourism, Travel and Hospitality
Type: Book
ISBN: 978-1-78743-529-2

Keywords

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Article
Publication date: 17 April 2007

Coralie Haller, Ron Fisher and Rod Gapp

To provide an understanding of the ways in which Confucian Heritage students use reflection as a means of learning at university.

Abstract

Purpose

To provide an understanding of the ways in which Confucian Heritage students use reflection as a means of learning at university.

Design/methodology/approach

The approach is an exploratory qualitative study into the ways in which Confucian Heritage students learn while studying at university. Data are collected by means of semi‐structured formal interviews involving six students enrolled in a first‐year business course at an Australian university. Interviews are analysed using qualitative content analysis to identify major themes.

Findings

The research finds that values and cultural background influence Confucian Heritage students' approaches to teaching and learning at university. Beliefs that Confucian Heritage students learn through “rote learning” are challenged. Reflection is shown to be an important means of understanding, through deep learning, for Confucian Heritage students.

Practical implications

Understanding the relationship between culture and learning will inform teaching practice, thus enabling educators to guide and facilitate learning outcomes more effectively.

Originality/value

The research challenges the assumption that Confucian Heritage students use surface learning approaches such as “rote learning”. In fact, repetition is part of a process of reflection leading to deep learning. The research shows the importance of understanding culture as a means of improving learning outcomes.

Details

Multicultural Education & Technology Journal, vol. 1 no. 1
Type: Research Article
ISSN: 1750-497X

Keywords

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Book part
Publication date: 11 July 2018

Abstract

Details

The Emerald Handbook of Entrepreneurship in Tourism, Travel and Hospitality
Type: Book
ISBN: 978-1-78743-529-2

To view the access options for this content please click here
Book part
Publication date: 11 July 2018

Abstract

Details

The Emerald Handbook of Entrepreneurship in Tourism, Travel and Hospitality
Type: Book
ISBN: 978-1-78743-529-2

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