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This study aims to present a high-end lesson study (HELS) model to develop students' subject competency. Data were collected from a Beijing suburban key senior high school in China. How the subject competency framework (SCF) supports HELS and develops students' subject competency in practice are discussed in this study.

This study provides a four-dimensional SCF developed by the chemistry education research team at Beijing Normal University. Basic procedures of the HELS model involve the project plan, students' pre-test, lesson design workshop, first-round teaching implementation and improvement, second-round teaching implementation and evaluation, students' post-test, and results discussion. Data were collected from each of the procedures, and analysis of the data is conducted in both qualitative and quantitative approaches.

The results show that the SCF supports HELS implementation by (1) identifying key teaching objectives based on curriculum standard requirements and students' subject competency performance; (2) organizing teaching content based on the core knowledge to develop cognitive mode; (3) designing tasks and activities regarding understanding–applying–transferring and innovating categories and sub-categories of SCF; (4) establishing students' cognitive perspectives and reasoning paths to promote their subject competency by teacher–student interaction.

The HELS model provides theory-based pedagogical guidance for conducting lesson studies. It presents the SCF and orientation. The SCF is used throughout the entire process of HELS, including the identification of teaching objectives, the selection and organization of teaching content, and the design and implementation of teaching activities. It reflects a systematic instructional design–implementation–discussion–improvement–evaluation process. The SCF-based HELS can be applied to different topics and disciplines.

The purpose of this paper is to use the Macau gaming industry as a case study to discuss the multifaceted relationships involving experiential quality, experiential relationship quality and future experiential intentions.

In this study, 566 usable responses were collected from casino gamblers who had gaming experience in one casino of Macau.

According to the study results, the dimensions of experiential quality (hedonics, involvement, surprise, fun, gambler contact and physical environment) had a positive effect on experiential satisfaction, which in turn led to experiential trust. Both experiential trust and experiential satisfaction positively influenced experiential commitment. Moreover, experiential trust, experiential satisfaction and experiential commitment positively affected future experiential intentions.

The main contribution of this research is that it has added to the body of knowledge about the interplay between the dimensions of experiential quality, the dimension of experiential relationship quality and future experiential intentions, which can be fruitful for the gaming industry.

−本文以澳门博彩业为例, 探讨了体验质量、体验关系质量与未来体验意向间的多层面关系。

−在此项研究中, 我们收集了566名在澳门一家赌场已有赌博经历的顾客。

−研究结果表明, 体验质量的维度(享乐、参与、惊喜、乐趣、赌徒接触和实体环境) 对体验满意度有正向影响, 进而导致体验信任。体验信任和体验满意度对体验承诺有正向影响。体验信任、体验满意度和体验承诺对未来体验意向均有正向影响。

−本研究的主要贡献在于, 它增加了体验质量维度、体验关系质量维度与未来体验意向之间相互作用的知识, 这对博彩是富有成效的。

− En este estudio, se obtuvieron 566 respuestas válidas de jugadores de casino que habían tenido experiencia en juegos en un casino de Macao.

− Este documento presenta a través de un estudio de caso la industria de los juegos de Macao con el objetivo de discutir las relaciones multifacéticas que involucran calidad experiencial, calidad de relación experiencial y futuras intenciones experienciales.

− Según los resultados del estudio, las dimensiones de la calidad de la experiencia (hedónica, participación, sorpresa, diversión, contacto con el jugador y entorno físico) tuvieron un efecto positivo en la satisfacción de la experiencia, lo que a su vez condujo a la confianza en la experiencia. Tanto la confianza experiencial como la satisfacción experiencial influyeron positivamente en el compromiso experiencial. Además, la confianza experiencial, la satisfacción experiencial y el compromiso experiencial afectaron positivamente a las futuras intenciones experienciales.

− La principal contribución de esta investigación es que se ha agregado al cuerpo de conocimiento sobre la interacción entre las dimensiones de la calidad experiencial, la dimensión de la calidad de la relación experiencial y las intenciones experimentales futuras, que pueden ser fructíferas para la industria del juego.

The aim of this chapter is to offer a conceptual model for tourist experiences in the destination and suggest implications for different stakeholders in creating experiences for tourists.

This conceptual paper explores tourist experiences based on previous literature and through a brief case. A holistic destination experience model is also suggested including the role of DMOs, host community and industry which are considered under the overall experiencescape.

Literature review and analysis of case study suggest that the destination experience can be framed based on the roles of different actors in a destination. Characteristic of the destination and stakeholders do play important roles in involving tourists in experience production.

Findings might provide insights to DMOs and other stakeholders in the destination concerning their roles in creating a holistic positive destination experience for tourists which is crucial for differentiation. Future research might also concentrate on different elements of destination experience and interrelationships of different stakeholders.

Although there are numerous papers on experiences from individual services (e.g., hotels, airlines, restaurants) in the destination, literature on overall stakeholder and creation of holistic destination experience has been overlooked. This chapter offers a theoretical model that would assist policy-makers to design experiences in the destination by looking at the roles of different stakeholders and to improve the competitiveness of the destination.

This study examines the relationship between food experience, emotion, place attachment, and tourists' revisit behavioral intention. A survey questionnaire is conducted on-site in Lukang and distributed to 408 tourists. The dimensions of food experience are established through factor analysis, and a hypothesized model of the relationships between the constructs is tested using structural equation modeling (SEM). The results indicate that tourists' food experiences included local flavor, media recommendation, local learning, life transfer, and interpersonal sharing. In addition, food experience has a significant impact on emotion and place attachment, and emotion has a substantial effect on place attachment. Finally, place attachment significantly impacts tourists' revisit behavioral intention. The study makes a significant theoretical contribution by identifying food experience, emotion, and place attachment as the salient predictors of heritage tourists' revisit intention. Furthermore, the study suggests that food experiences enhance effective bonding at tourism destinations.

In marketing literature, notions of experience and consumer value have continuously been revisited since early works in the 1980s. This chapter deals with how tourism services are a paradigmatic realm for the analysis and application of the experiential approach by (a) providing evidence of the idiosyncrasy of the experiential approach for tourism services based on their high subjectivity, the relevance of emotions and sensations, their aggregated nature and the many interactions and contexts they provoke, and (b) reviewing previous works applying the experiential perspective to tourism, which are varied and multifaceted. Dimensions of tourism experiential value correspond to cognitive, affective, relational and sensorial aspects, which are present in the various phases of the tourism consumption process. Insights for both researchers and practitioners interested in the world of experiences in tourism are offered, as well as future lines of research to continue the challenge of studying tourism experiences.

The tourist experience has matured in its body of literature, but researchers still debate the best way to measure and define the concept. The purpose of this paper is to analyze and compare memorable and on-site tourist experiences from theoretical, empirical, and methodological perspectives. A review of the literature is used to identify and describe the next evolutionary research step which is the quality-of-life (QOL) aspect of tourism experiences. It is argued that the evolving focus on QOL attributes is fueled by the theories and concepts of service-dominant logic. The paper argues that value (co)created on all sides of the equation (e.g., customer or company) must be considered when carrying out research. The paper also finds that different value outcomes for the individual customer occur in both on-site and memorable experience contexts. The findings contest an earlier theoretical argument, suggesting that memorable tourist experiences provide more value than on-site tourist experience.

This chapter contributes to the overall tourist satisfaction to local economies using sustainable practices. The aim therefore is to analyse to what extent the characteristics of a product and service can bridge the gap between locals and visitors. This chapter is based on secondary data. We find evidence for six themes which are considered to be the most theoretical issue affecting the studies on street food in tourism considered in the analysis.

Results show that street food tourism, as a new paradigm, can be a viable option while thinking the process of sustainable tourism development in emerging destinations. Our findings have clear implications for the fast growing literature on overtourism and related perverse impacts (conceptual contribution) giving also additional options to Destination Marketing Organisations' (DMOs) managers in terms of strategy to combat tourismphobia analysed in the study. Proposals for future research will also be outlined.

This chapter aims to conceptualise the role of gastronomy and events in destination strategic development and explore the possibility for destination management organisations (DMOs) to capitalise their potential. Thus, it firstly explores the role of gastronomy and events in contemporary tourism and their impact on destination appeal, authenticity and development. Secondly, it delves into the possible ways by which DMOs can utilise events to achieve destination goals and competitiveness. As gastro events are a common denominator of gastro-tourism and events, they are given special attention. In the empirical part, two prominent destinations in the most developed tourism country of the Western Balkans, Croatia, are analysed. Also, in the empirical part, archival analysis is used to analyse relevant documentation and sources covering the 2016–2018 period. In the analysis, the strategic role of gastronomy, events and DMOs' activities and budgets are explored to unveil the existing interlinkages and patterns among them. The contribution of the study is the systematisation and critical review of existing literature on the role of gastronomy and events in the destination offer and of DMOs' usage of events for achieving destination goals and competitiveness. The chapter provides valuable implications for destination strategic management and marketing as well as for future academic studies on the subject.

The relationship between food and tourism has always been an increasingly important segment in the real worlds of hospitality, destination marketing and tourism development. However, only recently we have seen the acceptance of the growth in interest in gastronomic tourism as an academic field of study. Nowadays, there is a worldwide rise of concern for gastronomy and, specifically, for top gastronomy. The influence of gastronomy on tourism has provided new and exciting opportunities for major stakeholders in the tourism and travel industry.

This chapter focuses on the relation between Michelin-starred restaurants and luxury tourism in an attempt to understand the impact and influence of luxury restaurants in tourism. An evolutionary analysis of the literature and a Michelin-starred case study will be conducted with the aim of: (1) understanding Michelin star system and luxury gastronomy; (2) analyzing the potential link between top gastronomy and luxury gastronomy; and (3) listening to chefs' voices and perspectives on changes in consumer behaviour, perspectives and trends. Findings generated by this approach may help create innovative ways to address luxury tourism and hospitality.