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The journey of novelty – from the moment it arises to the time it takes hold – is as fascinating as it is problematic. A new entity, to be recognized as such, needs to be differentiated from what existed before. However, novelty poses cognitive challenges that hamper its appreciation since it is difficult to form expectations about and make sense of something genuinely new. And since novel ideas, products, technologies, or organizational forms often violate existing practices and social structures, they are usually met with skepticism and resistance. In this introductory piece, we take stock of research into the challenges of generating, recognizing, and legitimating novelty. We review each paper in this volume and highlight the new perspectives and insights they offer about how individuals, teams, and organizations search for novelty, see novelty, and sustain novelty. Finally, we outline several research themes that, we believe, are worthy of further scholarly attention.

The concept of novelty is central to questions of creativity, innovation, and discovery. Despite the prominence in scientific inquiry and everyday discourse, there is a chronic ambiguity over its meaning and a surprising variety of empirical measures, which muddle the interpretation of prior findings and frustrate the consolidation of knowledge. To help dispel some of the unclarity, this paper presents a survey and synthesis of conceptualizations and operationalizations of novelty scattered across social, cognitive, and organizational studies. From this analysis, I advance the argument that novelty is generally regarded as a function of frequency or proximity, and in these two complementary perspectives, it is commonly bounded its empirical study and theoretical understanding. I further argue that contextual and temporal aspects are integral to the specification of novelty and primary contributors to its multifaceted nature.

The purpose of this study is to find the underlying variables of travel motivations associated with a coastal and marine destination, and the motivations that predict satisfaction and the intention to return and recommend a destination, as loyalty variables.

Coastal and marine destinations are highly visited by travelers for their variety of tourist activities. Motivation is one of the crucial aspects to understand visitors’ behavior in these tourist places. This in situ research was conducted in Acapulco, a major tourist destination in Mexico. The 441 questionnaires gathered were analyzed using exploratory factor analysis, confirmatory factor analysis and the stepwise multiple regression method.

The results show six underlying variables or motivational factors: heritage and nature, learning, sun and beach and physical activities, authentic coastal experience, social interaction and novelty. The “novelty” dimension is the most important and influential predictor of satisfaction and loyalty, followed by “social interaction” and “learning.”

Timing was the main limitation of the present study, considering that the survey was administered in March and April, and the demand could vary in different seasons. The findings will contribute to academic literature and will offer valuable information to tourist destination planners.

Acapulco’s potential for coastal and marine tourism has been identified. This destination should organize activities related to the motivational factors found, for example, visits to museums, craft markets and walks can increase visitors’ “heritage and nature” motivations. Community visits can help to promote the “authentic coastal experience” dimension. Increasing the offer of water sports will better position the “sun & beach and physical activities” motivation. As “novelty” is the most predictive variable, activities that include the novelty component and related to beach festivals, coastal events, educational workshops, sports contests, parades, gastronomic activities and navigable tours should be carried out.

The results will serve as management guides for the destination management organizations and as sources of information for the companies involved in marketing to develop products according to the demand found.

Until now, tourism studies have been carried out on the influence of motivations as predictive variables of satisfaction and loyalty in different types of destinations. However, research in coastal and marine destinations is scarce, representing a gap in the academic literature.

Focusing on some relevant constructs defined by the open innovation (OI) literature (i.e. determinants of openness; openness choices operationalized in terms of collaboration depth with scientific and business partners; organizational and social context; innovation performance in terms of novelty and efficiency), this paper investigates the relationships among such constructs. More specifically, the purpose of this paper is to empirically analyse two types of relationships: between some contextual factors and firms’ openness choices; and among openness choices, a set of organizational-managerial and social factors, and OI performance outcomes.

The authors carried out a theory testing survey, involving four European countries (Finland, Italy, Sweden and the UK). The authors applied descriptive statistics and a series of regressions.

The authors analysed the impact exerted by external and internal variables on the collaboration depth with scientific and business partners: technological trends are relevant to move firms towards external collaborations, with both types of partners; efficiency goals pursued in collaborations are related to the collaboration depth with both types of partners, while an aggressive innovation strategy is positively related only to scientific-partner depth. Besides, collaboration depths with both partners are positively related to the both sides of innovation performance (i.e. novelty and efficiency), but the organizational-managerial and social contexts emerge as relevant mediator variables. Organizational-managerial and external relational social capital exert a beneficial role on the both types of innovation performance, while internal relational social capital benefits only novelty.

The work shows important limitations such as the low level of the explanatory values in the regression models. Therefore, the results must be considered as preliminary explorative insights that may be useful to encourage further studies.

This work serves to raise managers’ awareness on the opportunity of developing organizational-managerial mechanisms, as well as on the importance of social capital to profit from collaborations.

Although during the last decade many researchers have claimed that we are in the era of OI, empirical works, which provide both a more comprehensive and detailed understanding of the phenomenon, are still few. Moreover, the specific action of the context (managerial, organizational and social) as possible mediator of the performance outcomes of openness is empirically under-studied. The authors’ work attempts to fulfil these gaps.

The COVID-19 pandemic has prompted the fast growth of online music festivals. This paper explores how festivalgoers' experience affects their satisfaction and drives their loyalty to re-attend online music festivals in China.

Based on an understanding of the music festival experience and the characteristics of live-streamed performances, this paper investigates five factors that affect festivalgoers' satisfaction and loyalty, namely the music experience, ambience experience, separation experience, social experience and novelty experience. The relationships between festivalgoers' experience, satisfaction and loyalty are also explored using structural equation modelling techniques.

The empirical results suggest that four of the above-mentioned five factors of the online music festival experience directly affect festivalgoers' satisfaction and loyalty. The online mode is a rapid adaptation of and preferred alternative to offline music festivals, whilst the creation of the experience, along with satisfaction with and loyalty to the online music festival, are determined by different factors compared to offline modes. Overall festival satisfaction positively enhances the relationship between festivalgoers' experience and loyalty to online music festivals.

This study offers a range of practical and managerial implications for organisers of online music festival, similar activities such as live-streaming concerts and stage performances and hybrid events.

This study explores a phenomenon that has evolved quickly since COVID-19 and will, potentially, have an ongoing and enduring impact on the music festival sector. It differentiates the understanding of festivalgoers' experience in online and offline modes, which is a new addition to the literature. It also enriches the theoretical understanding of the experience of, satisfaction with and loyalty to online music festivals.

The purpose of this paper is to examine the relative importance of dimensions of experience value in four different hedonic- and utilitarian-dominated services.

The proposed hypotheses are tested by an experimental design. Altogether, four different service experiences, taking place during a tourist weekend trip, were studied using a scenario-based approach. In total, 938 members of a nationally representative online panel in Sweden participated in the research.

Both hedonic and utilitarian value dimensions are present for the different experiences. However, the structures of the value dimensions differ between hedonic- and utilitarian-dominant services. Surprisingly, functional value and value for money influence satisfaction most for both categories of services.

The design of the experiment allowed the authors to test different experiences within the same travel setting. The paper shows that all services include both hedonic and utilitarian elements, indicating awareness of what attracts tourists during the whole process of experiencing a journey. Findings suggest that further studies on different hedonic- and utilitarian-dominant firms within the different tourism service categories should be performed.

Theoretically, the paper only partly confirms the two structures of consumer service value, hedonic and utilitarian, revealed in earlier studies. The paper also reveals that functional value affects satisfaction more strongly in both hedonic- and utilitarian-dominant services. Several explanations for this are suggested. For the tourism industry to enhance experience value and tourist satisfaction, they should, therefore, focus on delivering functional value during the stay and probably more on emotional value in attracting visitors to travel. Results of the paper reveal that services are a part of a continuum between what is mostly utilitarian at the one end and mostly hedonic at the other end.

The objectives of this study were to (a) analyze the relationship between sociodemographic aspects and motivations in ecotourism and (b) identify the relationship between sociodemographic aspects and satisfaction and loyalty variables.

The research was carried out in the Arenal National Park and the Caño Negro National Wildlife Refuge in Costa Rica, an ecologically important ecotourism destination. The sample consisted of 310 surveys obtained in situ. For data analysis, factor analysis and the multiple regression method were used.

The results show that younger tourists tend to be more motivated by self-development, whereas older tourists and lower-income tourists are more motivated toward strengthening interpersonal relationships with family and friends. In contrast, tourists with lower education levels are highly motivated by novelty, feel more satisfied with the visit and are more willing to recommend and say positive things about the destination. Besides, repeat visitors are most likely to return.

The present study was limited by the timing in which it was carried out. Among the future lines of research, studies that address the relationship between sociodemographic variables in the different ecotourism segments should be conducted.

Regarding the practical implications, this study helps companies related to tourism to pay attention to the sociodemographic characteristics of tourists to design activities and services according to their motivations, satisfaction and loyalty. For younger tourists who are motivated by self-development, activities and services related to learning about nature can be planned to encourage their personal growth, new abilities and individual skills. Regarding elderly and lower-income tourists, who are motivated to be with family and friends, recreational activities to improve family and friendship relationships can be promoted.

These findings will serve to plan attractions and services in protected areas, benefiting the destinations and the communities sustainably.

One of the contributions of this study is to find a negative relationship between the level of education and other variables such as satisfaction, intentions to recommend and intentions to say positive things about the destination. This research also identified a negative relationship between age and the self-development motivational dimension, a positive relationship between age and being with family and friends dimension, a negative relationship between income and being with family and friends dimension and a negative relationship between the number of visits and the novelty dimension.

In general, literature recognises that co-creative experiences add value to the tourism experience, yet empirical research within food-and-wine context remains scarce. This study aims to analyse the tourists’ perceptions of the co-creation construct, their food-and-wine tourism experiences and their willingness to actively co-create in this type of experiences.

Departing from general co-creation theoretical concepts, this research explores how they can be applied in a specific food-and-tourism context. The end goal is to formulate a model that can be applied by food-and-wine managers when they create their tourism experience. A convenience sample of 19 tourists composed by 1 focus group (5 participants) and 14 face-to-face semi-structured interviews provided data for the qualitative research to explore tourists’ perceptions of co-creation and how these perceptions can be used to create engaging and successful food-and-wine experiences.

Results reveal that co-creation is perceived by tourists as one or a combination of seven categories: social interaction, novelty, creativity, social sustainability, environmental awareness, enjoyment and memorable experiences. Respondents have participated in food-and-wine activities while travelling as a complement to their tourism experience displaying more willingness to actively participate in food rather than wine experiences.

This study is exploratory in nature which makes the data not generalisable. The findings need further quantitative validation. Although the food-and-wine experiences were created based on existing experiences, they are composed of a different number of stages (without standardisation), which may make further statistical analysis (comparisons) difficult.

By conceptualising the co-creation construct, tourism managers may use the outcome of this study to turn their experiences more environmentally friendly and to improve the creative process of the experiences. The research findings not only emphasise the significance of understanding tourists’ co-creation conceptualisation, but also indicate the importance of integrating creativity and environmental awareness dimensions into experiences. Particularly, the study develops a theoretical model supportive of the co-creation dimensions that can be applied on food-and-wine tourism contexts.

This study fills a gap in the literature between co-creation in tourism and its application in food-and-wine settings by highlighting the significance that co-creation has in developing tourism business experiences.

“美食+红酒”式体验实现旅游共创

总体而言, 历史文献表明共创可以增加旅游业的价值, 然而, 以美食和红酒为研究背景的实证研究还很少。该探索性研究旨在分析游客对共同创造结构的看法、游客的”美食+红酒”式旅游体验以及他们在这种类型的体验中积极共创的意愿。

基于共创理论概念, 该研究探讨如何将共创理论运用到具体的”美食+红酒”模式背景中, 该研究的最终目的是为美食和红酒领域的管理者提供一套模型, 用于开发旅游体验。该文章采用质化分析方式, 针对19名游客, 采用焦点小组（5个参与者）与面对面、半结构式采访（共14个）的方式收集数据, 从而探索游客对共创的理解以及如何结合这些看法开发富有吸引力且成功的”美食+红酒”旅游体验。

研究结果表示, 游客认为共创由以下七大要素组合而成：社交互动、新颖性、创造力、社会可持续性、环保意识、享受和难忘的经历。为丰富旅游经历, 受访者在旅行途中参与了”美食+红酒”活动, 他们表示相比较红酒类的体验, 更愿意积极参加和美食相关的活动。此外, 该研究揭示了开发环保类体验的重要性。

该研究从本质上来说是一次探索性的研究, 其数据不具普遍概括性。研究结果还需进一步的定量验证。尽管”美食+红酒”体验是基于现有体验而创造开发出来的, 但它们由一系列不同的步骤构成（没有标准化）, 这使得未来的数据对比分析更加艰难。

通过概念化共创的构架, 旅游管理者可以利用该研究的研究成果使旅游体验更具环保性, 同时可以优化体验的创造过程。

该研究成果不仅强调了解游客共创概念的重要性, 而且表明将创造力和环保意识融合到旅游体验中的重要性。特别是, 该研究开发了支持共创维度的理论模型, 该模型可用于”美食+红酒”旅游模式。

该研究通过强调共创在发展旅游业务体验过程中的重要性, 填补了旅游共创及其在”美食+红酒”模式中的应用之间的研究空白。

关键词 共创, “美食+红酒, ” 体验, 旅游, 需求观点, 内容分析

研究论文

La experiencia gastronómica y enológica: hacia la co-creación en turismo

En general, la literatura reconoce que las experiencias co-creativas añaden valor a la experiencia turística, pero la investigación empírica dentro del contexto gastronómico y enológico sigue siendo escasa. El presente estudio exploratorio pretende analizar la percepción de los turistas sobre la construcción de la co-creación, sus experiencias en turismo gastronómico y enológico y su voluntad de co-crear activamente en este tipo de experiencias.

Partiendo de los conceptos teóricos generales sobre co-creación, esta investigación explora cómo pueden aplicarse al contexto específico de la gastronomía y el turismo. El objetivo final es formular un modelo que puedan aplicar los gestores gastronómicos y enológicos cuando creen su experiencia turística. Una muestra de conveniencia de 19 turistas compuesta por un grupo focal (cinco participantes) y catorce entrevistas semiestructuradas en persona, proporcionaron los datos para la investigación cualitativa con el fin de explorar las percepciones de co-creación de los turistas y cómo se pueden emplear para crear experiencias gastronómicas y enológicas atractivas y exitosas.

Los resultados revelan que la co-creación es percibida por los turistas como una o una combinación de siete categorías: interacción social, novedad, creatividad, sostenibilidad social, conciencia ambiental, disfrute y experiencias memorables. Los encuestados han participado en actividades relacionadas con la gastronomía y la enología mientras viajaban, como complemento a su experiencia turística, mostrando una mayor disposición a participar activamente en las experiencias gastronómicas que en las enológicas.

Este estudio es de carácter exploratorio lo que hace que los datos no sean generalizables. Los resultados necesitan una mayor validación cuantitativa. Aunque las experiencias gastronómicas y enológicas se crearon a partir de experiencias existentes, se componen de un número diferente de etapas (sin normalización), lo que puede dificultar el análisis estadístico posterior (comparaciones).

Implicaciones prácticas: Al conceptualizar el concepto de co-creación, los gestores turísticos pueden utilizar el resultado de este estudio para convertir sus experiencias en más respetuosas con el medio ambiente y para mejorar el proceso creativo de las mismas.

Los resultados de la investigación no sólo subrayan la importancia de entender la conceptualización de la co-creación de los turistas, sino que también indican la importancia de integrar la creatividad y la conciencia medioambiental en sus experiencias. En particular, el estudio desarrolla un modelo teórico que apoya las dimensiones de la co-creación que pueden aplicarse en el contexto del turismo gastronómico y enológico.

Este estudio llena el vacío existente en la literatura sobre la co-creación en turismo y su aplicación a entornos gastronómicos y enológicos, destacando la importancia de la co-creación en el desarrollo de experiencias en los negocios turísticos.

co-creación, Experiencias gastronómicas, Turismo, Perspectiva de demanda, Análisis de contenido

Trabajo de investigación

After identifying those underlying consumer value dimensions associated with the private game reserve experience, and their contribution to visitors’ behavioral intentions, the purpose of this paper is to compare managers’ and visitors’ perceptions of value experienced and value delivered.

Two similar questionnaires with five-point Likert scales gathered the perceptions of 30 managers and 162 visitors. Data analysis included factor analysis, multiple regression analysis and an independent-samples t-test.

Consumer value comprises seven dimensions. Managers’ perceptions of value delivered exceeded visitors’ perceptions of value experienced on all seven dimensions. Statistically significant differences existed for emotional value, monetary price, behavioral price, novelty and social value, but not for reputation and quality.

Results cannot be generalized and must be interpreted with caution due to the small samples and the South African wildlife focus. The resulting measuring scale can be further refined and applied to a larger sample of reserves and visitors in an international environment, particularly in African countries known for wildlife tourism.

The results suggest a need to align managers’ and customers’ perspectives to optimize consumer value. Identifying perception gaps will prevent resources being spent on elements not valued by customers, and closing gaps will help improve visitor satisfaction and retention.

Few studies have examined consumer value in a wildlife context, or simultaneously from a manager and customer perspective. This study identified latent value dimensions and gaps in value perceptions associated with private game reserves.