Search results

Underpinned by the consumer-based model of authenticity (CBA), this study aims to investigate whether leisure involvement, object-based and existential authenticity, host sincerity and engagement stimulate positive memorable visitor experiences in a distinctive commercial hospitality setting: a living history site.

Quantitative data were gathered from living history site visitors (n = 1,004), with partial least squares structural equation modeling used to test the hypothesized relationships.

The results confirm the inclusion of the hypothesized relationships between leisure involvement, sincerity and authenticity, relative to engagement and subsequent memorability. The findings suggest that engagement can be a predictor of a positive memorable experience, contingent on CBA constructs (sincerity; object-based authenticity; existential authenticity). The significant association between object-based authenticity and memorable experience identified herein differs from some published studies, while other results are broadly consistent with extant research. Results also reveal significant differences for visitors who purchased souvenirs when compared to those who did not.

The research extends the CBA by positing sincere hospitality as a relationship-based encounter between host and guest that influences social interaction, engagement and memorability within the novel living history site context. Further, the ability to differentiate visitors based on their purchases at the site is illustrated.

Given the ubiquity of engagement and authenticity as precursors to memorable experiences within contemporary commercial hospitality and heritage discourses, the findings apply to hospitality experiences beyond the living history site context examined herein.

This study aims to develop a framework to identify the drivers underpinning food tourists' behavioral intentions (BIs). This framework centers on examining how local food consumption value (TLFCV), local food experiential value (TLFEV) and social media influencers (SMIs) impact upon tourists’ attitudes toward local food (ATLF) and food destination image (FDI). The impact of ATLF and FDI on tourists’ BIs is also examined.

PLS-SEM was used to test the hypothesized relationships using survey responses from 379 tourists visiting Rasht, Iran.

The results demonstrate that TLFCV, TLFEV and SMIs can be used to populate a theoretical framework for predicting and understanding the factors influencing tourists’ ATLF and FDI. Specifically, positive ATLF and FDI stimulated positive BIs (e.g., intending to recommend Iranian food to others and intending to revisit Iran in future for culinary tourism purposes).

The findings provide managers and practitioners within the culinary tourism industry with suggestions for how best to strategically market their offerings to increase inbound food tourism.

This study is one of the first to empirically evaluate the drivers of food tourists' BIs, presenting a newly developed model for deployment in future research. Originality is also established by simultaneously investigating TLFCV and TLFEV within the context of food tourism.

Mixed methods research (MMR) represents an alternative methodological approach, combining qualitative and quantitative research styles, and enabling researchers to explore complex phenomena in detail. This chapter provides a critical view of mixed methods research and its application in social science research, with examples from tourism and hospitality used to guide those aiming to undertake mixed-methods research projects. The chapter provides insight into the characteristics of MMR, distinguishing it from a multi-method approach. It also provides a detailed explanation of different MMR designs and highlights the advantages and challenges of adopting a mixed-methods approach. Moreover, the chapter discusses approaches to analysis which are pivotal to MMR design. Finally, the chapter concludes with recommendations for researchers hoping to adopt a mixed-methods approach.

Conducting mixed methods (MM) research is one of many ways to study a research topic in the hospitality and tourism domain. This paper aims to offer a synopsis and guidelines on the application of MM research design within hospitality and tourism.

This paper summarizes the pivotal information on how to write high-quality MM research papers. In doing so, the paper draws on common practices and advice from previous books and articles as well as advice from the editor-in-chief and one of the associate editors of the International Journal of Contemporary Hospitality Management.

This study provides explanations, guidelines and examples of MM research design.

It offers specific recommendations and examples of MM research design in the hospitality and tourism field. This study concludes with a discussion of common mistakes, useful tips and a framework for the self-assessment of MM research.

This is one of the few studies providing specific guidance and recommendations on designing MM research papers in hospitality and tourism studies.

Heritage management is underpinned by preservation, sustainability and generativity; concerns of obvious interest to domestic audiences. However, domestic tourists are not homogenous and can be differentiated by various characteristics, including proximity to the sites they visit. Drawing upon the consumer-based model of authenticity, this study investigates whether the influence of authenticity, self-connection and serious leisure hold over experience memorability differs for distinct domestic visitor groups.

To investigate perceptual differences between “local” and “non-local” domestic visitors, the authors developed and tested a conceptual model using a sample of 320 heritage site visitors within Tabriz, Iran, investigating the effects of self-connection, serious leisure and perceived authenticity on memorable tourism experiences (MTEs) for both groups.

Significant inter-group differences regarding the influence of serious leisure and self-connection on visitors' perceptions of authenticity emerged. Similarly, the extent to which serious leisure, self-connection and authenticity influenced MTEs also differed. The effect sizes for all proposed relationships were larger for local visitors.

Hospitality and tourism literature often focuses on the boon that inbound international and non-local domestic tourism can bring to local sites and attractions. However, the findings encourage heritage tourism managers to focus greater attention on attracting custom from “closer to home”. With local visitors demonstrating strong pre-, during and post-visit outcomes, the findings suggest local domestic visitors are a market ripe for greater investigation given ongoing international travel restrictions and Iran's historically-limited international appeal.

The purpose of this paper is to investigate the hydromagnetic third-grade non-Newtonian fluid flow and heat transfer between two coaxial pipes with a variable radius ratio.

To solve the approximate nonlinear and linear problems with variable coefficients, a trial function was applied. Methods include collocation, least square and Galerkin that can be applied for obtaining these coefficients.

It is revealed that an increase of the non-Newtonian parameter, Hartmann number, and radius ratio leads to an augmentation of the absolute value of the dimensionless velocity, temperature, velocity gradient, and temperature gradient of about 10-60%. Further, the augmentation of Bi₁ reduces the absolute value of the dimensionless temperature profile and dimensionless temperature gradient about three to four times; hence, the dimensionless heat transfer rate reduces. However, the growth of Bi₂ has a contrary impact. Besides, the increase of Pr and Ec leads to an increase in the dimensionless temperature profile and dimensionless temperature gradient; therefore, the dimensionless heat transfer rate increases.

The convection heat transfer on the walls of the pipes is considered, and the nonlinear coupled momentum and energy equations are solved using the least squared method and collocation methods, respectively.

Recognising tourists’ increasing desire for authentic destination-specific experiences, the hospitality industry has responded by increasing provision of innovative culinary activities. This study aims to use the concepts of serious leisure and terroir to examine how knowledge, physical environment and service quality influence co-creation within the culinary tourism context.

Following cooking class participation, 575 domestic Iranian tourists were surveyed. These educational classes provide opportunities to learn about local foods alongside peers in an interactive setting. Consistent with the benefits of serious leisure, this consumption context could prove conducive to stimulating co-creation.

Prior knowledge strongly influences tourists’ reflective and recreational motives for participation (i.e. the benefits of serious leisure). This shapes how tourists evaluate physical environments and service quality therein; influencing value co-creation and supporting serious leisure as the conceptual lens through which to understand experiential culinary consumption.

The proposed conceptual model was tested on domestic tourists following class participation. However, in suggesting that visually-stimulating, tactile premises with the olfactory appeal can encourage co-created experiences, the findings are relevant to service touch-point management more generally.

Recognizing the influential role played by the physical and social aspects of experiential consumption, the serious leisure framework improves an extant understanding of value co-creation.

This study aims to investigate the combinations of religiosity, cosmopolitanism and perceived destination image leading to satisfaction and loyalty amongst Muslim consumers within the Maldivian tourism and hospitality context.

Using fuzzy-set qualitative comparative analysis (fsQCA), this study reveals that diverse combinations of religiosity, cosmopolitanism and destination image dimensions stimulate satisfaction and loyalty in Muslim consumers.

Multiple recipes can be used to design compelling destinations that balance the desire for religiosity and cosmopolitanism characteristic of contemporary Muslim consumers. The results confirm the applicability of complexity theory in explaining Muslim consumer behaviour within the Islamic destination context.

Several implications for the hospitality and tourism industry are drawn from the results, with suggestions for future research provided. Each fsQCA recipe identifies distinct suggestions to shape the design of destination attributes and hospitality offerings to stimulate consumer satisfaction and loyalty.

Complexity theory was applied to assess the complex causal relationships among Muslim consumers’ religiosity, perceived destination image, cosmopolitanism, satisfaction and loyalty.

This paper aims to enhance the barrier properties and active protection of a water-based silane coating on mild steel through nanoclay and zinc acetylacetonate simultaneously included into the formulation.

The corrosion protection performance of the silane sol-gel coatings with no additive, zinc acetylacetonate, nanoclay and nanoclay + zinc acetylacetonate was monitored using electrochemical impedance spectroscopy during 5 h of immersion in a sodium chloride solution. Moreover, the surface of coatings was analyzed using a field emission scanning electron microscopy equipped with an energy dispersive X-ray spectrometer (FESEM-EDX) and water contact angle measurements.

In electrochemical impedance spectroscopy analysis, the impedance at low frequencies, coating resistance and charge transfer resistance were the parameters considered which indicated the superiority of silane coating formulated with both nanoclay and zinc acetylacetonate. According to the results of FESEM/EDX and water contact angle measurements, the superiority was linked with the enhancement in the barrier properties in the presence of nanoclay, as well as function of the corrosion inhibitor at coating–substrate interface.

According to the literature, there is no research conducted to study the impact of the simultaneous use of nanoclay and zinc acetylacetonate on the barrier properties and active protection of an eco-friendly silane sol-gel coating including glycidyloxypropyltrimethoxysilane, tetraethoxysilane and methyltriethoxysilane on mild steel in a sodium chloride solution.

The purpose of this study is to investigate the pulsating flow in a three-dimensional channel. Channel flow is laminar and turbulent. After validation, the effect of different channel cross-sectional geometries (circular, hexagonal and triangular) with the pulsating flow are investigated. For this purpose, the alumina nanofluid was considered as a working fluid with different volume percentages (0 per cent [pure water], 3 per cent and 5 per cent).

In this study, the pulsatile flow was investigated in a three-dimensional channel. Channel flow is laminar and turbulent.

The results show that the fluid temperature decreases by increasing the volume percentage of particles of Al₂O₃; this is because of the fact that the input energy through the wall boundary is a constant value and indicates that with increasing the volume percentage, the fluid can save more energy at a constant temperature. And by adding Al₂O₃ nanofluid, thermal performance improves in channels, but it should be considered that the use of nanofluid causes a pressure drop in the channel.

Alumina/water nanofluid with the pulsating flow was investigated and compared in three different cross-sectional channel geometries (circular, hexagonal and triangular). The effect of different volume percentages (0 per cent [pure water], 3 per cent and 5 per cent) of Al₂O₃ nanofluid on temperature, velocity and pressure are studied.