Search results

This study explored the role of market mavens for young tourists and existential authenticity for young tourist co-creation experience. It determines intentions to revisit and intentions to recommend tourism service providers. The theoretical foundation of this study is based upon the macro-micro theory approach of service-dominant (S-D) logic and customer engagement, which explains the idea of tourist co-creation interactivity and value creation between the service provider and tourist.

The positivist deductive approach, survey-based methodology was followed for this study. Data was collected from 349 young tourists who have traveled and contributed to travel services through collaboration and interaction with the service provider. The data were analyzed in SmartPLS, and structured equation modeling technique was used for hypothesis testing.

It was found that market mavens have a positive impact on young tourist's co-creation process, hence depicting intention to revisit and recommend the tourism service provider. Existential authenticity was also found having positive impact on tourist co-creation and intention to revisit and recommend the service provider. The results show that young tourists plan domestic trips in Pakistan and co-create with service providers.

This study theoretically and practically contributed in the literature and enhanced the literature concerning mainly the young tourists co-creation. It has also enhanced the knowledge about intentions to revisit and recommend with special focus on market mavens. Also, existential authenticity of the tourist spots was keenly considered in the underlying research.

This study highlights value-creation phenomenon in tourism for younger tourists. Their input is important in the form of creativity and innovation and by incorporating these young tourists in decision-making process. They ensure their ability to participate and design, resulting in loyalty towards service provider.

The chapter aims to investigate the role and the impact of social media in influencing and shaping (new) tourism experiences.

A service dominant logic and co-creation approach and concepts was adopted for examining how the social media can influence interactions and participation that represent two major sources of tourism experiences.

The chapter provides several arguments showing how social media-enabled interactions and participation can facilitate, foster, and expand the experience co-creation process by altering: when, how, why, what, by whom, and how tourism experiences are co-created.

The chapter develops and argues a theoretical framework that needs to be further validated, refined, and expanded in various contexts.

The chapter provides several examples showing the practical implications on how tourists and tourism firms use the social media for enriching their interactions and participation in the co-creation of tourism experiences.

The chapter also illustrates how the social interactions supported and fostered by the social media can be used for influencing, shaping and promoting specific tourism experiences (i.e., sustainable tourism behavior, socially responsible tourism development).

Past research on technology enhanced tourism experiences has adopted a phenomenological approach to explaining experience creation. The chapter expands this literature by advocating the individualized and the socially co-constructed nature of tourism experiences as well as by adopting an intersubjective approach for explaining how the social media enable an iterative process among the tourists’ and their social context that in turn is responsible for the continuous formation of tourism experiences.

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

Intention to re-participate in co-creation (IRCC) is an essential indication of customers to their deal proneness. Therefore, this study aims to focus on the role of trust in the relationship between tourists’ motivation for IRCC activities and the perceived service outputs in the tourism research.

This study applies a quantitative method approach to achieve perceptions into this unfamiliar phenomenon of IRCC. A total of 305 valid questionnaires were collected from October 10 to October 30, 2020 in Istanbul, then analyzed with covariance-based structural equation modeling using the linear structural relations (LISREL) software package.

The findings of the study showed that the tourists’ IRCC is categorized under four factors: learning benefit, social interaction benefit, hedonic benefit and financial benefit. In the context of IRCC, organizational trust partially mediates the relationship between tourist intention and deal proneness motivation for IRRC.

The scope of research was limited to domestic tourists visiting Istanbul. Research must be conducted on tourists visiting other destinations and who differ in terms of cultural features to make assessments on a larger scale. Furthermore, when considering that co-creation is the consequence of the collaboration between the business and the customers, researching businesses’ initiatives based on promoting the participation in co-creation will make a contribution both for the managers and to the literature to formalize the co-creation process. In addition, social networks are one of the main platforms where tourists motivation to participate in co-creation, but tourists can both create and destroy value on social media regarding the businesses and touristic experience. In this respect, future research should analyze tourists’ motivation elements that urge them to co-create and co-destroy value on social networks, contributing to understanding and evaluating the co-creation process in all aspects.

In contrast with prior research, this study offers a model that integrates the antecedents and consequences of the IRCC process. In this perception, insight tourist motivational factors to IRCC activities provides a path for tourism businesses to strategically manage their activities. This study mostly uncovers the role of organizational trust positively in effect the re-participation.

IRCC is an issue that should be evaluated with its antecedents and outputs. In the literature, several studies evaluate co-creation outputs but research on antecedents promoting IRCC is limited. In this study, the antecedents (motivation to re-participate) and outputs of co-creation (trust and perceived benefit) are evaluated together.

应用量化分析方法研究再参与共创这一不熟悉的现象。2020年10月10日−30日在土耳其搜集了305份调查问卷。使用LISREL软件, 通过协方差结构方程模型（CB-SEM）进行分析。

再参与共创（IRCC）的意向是了解顾客交易倾向的重要标志。本文聚焦信任在游客再参与共创活动的动机与旅游研究方面的服务产出的关系之间所扮演的角色。

研究成果表明游客再参与共创的意向分为四个因素：1. 学习收益; 2. 社会互动收益; 3. 享乐收益 4. 财务收益。组织信任一定程度上调解了对于再参与共创的意向而言游客意向和交易倾向之间的关系。

本研究的范围仅限于访问伊斯坦布尔的国内游客。未来研究需对到访其他目的地、文化特征不同的游客进行研究, 以进行更大范围的评估。此外, 当考虑到共创是企业与客户合作的结果时, 研究企业在促进共创参与的基础上的举措将有助于管理者和学者将共创过程具体化。此外, 社交网络是游客 MPCC 的主要平台之一, 但游客可以在社交媒体上创造和破坏关于商业和旅游体验的价值。在这方面, 未来的研究应该分析游客在社交网络上共创和共毁价值的动机因素, 有助于从各个方面理解和评估共创过程。

不同于以前的研究, 本研究建立了综合再参与共创过程因果关系的模型。洞察游客再参与共创活动动机的因素为旅游业战略管理提供了一个路径。本研究基本上揭示了组织信任角色与再参与正向影响的关系。

再参与共创意向问题应该基于其因果进行评估。以前的研究虽然评估了共创产出, 但是, 对于促进再参与共创原因的研究有局限。本文同时研究了原因（再参与的动机）和共创的结果（信任与收益）

Se aplica una metodología cuantitativa para analizar las percepciones de un nuevo concepto, intención de volver a participar en la co-creación (Intention to Re-participate in Co-Creation, IRCC). Se recogieron un total de 305 cuestionarios válidos, en el período comprendido entre el 10 y 30 de octubre de 2020 en Estambul, y se analizaron con un modelo de ecuaciones estructurales basado en la covarianza (CB-SEM) utilizando el software LISREL.

La intención de volver a participar en la cocreación (IRCC) es un indicador esencial de los clientes para su propensión al trato. Por tanto, la finalidad de este estudio es centrarse en el papel de la confianza en la relación entre la motivación de los turistas para las actividades de IRCC y los resultados percibidos del servicio en la investigación en turismo

Los resultados del estudio mostraron que el IRCC de los turistas se agrupa en cuatro factores: (i) beneficio del aprendizaje, (ii) beneficio de la interacción social, (iii) beneficio hedónico y (iv) beneficio financiero. En el contexto del IRCC, la confianza organizativa media parcialmente en la relación entre la intención del turista y la motivación de propensión al trato para el IRCC.

El alcance de la investigación se limitó a los turistas nacionales que visitan Estambul. Es necesario investigar a los turistas que visitan otros destinos y que difieren en cuanto a sus características culturales para realizar evaluaciones a mayor escala. Además, al considerar que la cocreación es la consecuencia de la colaboración entre la empresa y los clientes, el análisis de las iniciativas de las empresas basadas en la promoción de la participación en la co-creación supondrá una contribución tanto para los gestores como para la literatura para formalizar el proceso de co-creación. Además, las redes sociales son una de las principales plataformas en las que los turistas están motivados para participar en co-creación de valor (MPCC), pero los turistas pueden tanto crear como destruir valor en los medios sociales en relación con las empresas y la experiencia turística. En este sentido, futuras investigaciones, deberían analizar los elementos de motivación de los turistas que les impulsan a co-crear y co-destruir valor en las redes sociales, contribuyendo a la comprensión y evaluación del proceso de co-creación en todos sus aspectos.

A diferencia de las investigaciones anteriores, el estudio ofrece un modelo que integra los antecedentes y las consecuencias del proceso del IRCC. En esta percepción, el conocimiento de los factores de motivación de los turistas hacia las actividades de IRCC proporciona una vía para que las empresas turísticas gestionen estratégicamente sus actividades. Este estudio se centra en el papel de la confianza organizativa en el efecto de la re-participación.

El IRCC es un tema que debe ser evaluado con sus antecedentes y resultados. En la literatura, varios estudios evalúan los resultados de la cocreación, pero la investigación sobre los antecedentes que promueven el IRCC es limitada. En este estudio se evalúan conjuntamente los antecedentes (motivación para volver a participar) y los resultados de la cocreación (confianza y beneficio percibido).

The purpose of the paper was to explore the influence of the experience-centric approach and the concept of co-creation on service design and provision and to analyze the process of on-site experience co-creation between provider and consumer, particularly, how tour providers and tour guides enhance and support the process of co-creation.

The study reviews the literature on experience-centric approach and value co-creation, discusses personal resources and experience-centric service design as resources for co-creation. It analyzes primary data from 33 interviews and 28 observations of 11 sightseeing tour providers.

The methods and tools of tour providers’ service design were explored and evaluated whether they fit the criteria of the concept of co-creation and experience-centric approach. The findings show that small-group tour providers use the concept of co-creation to the biggest extent, followed by alternative tour providers. The study also analyzed what types of service designs support a co-creative service provision. Three steps were identified as steps to support and realize experience and value co-creation from the side of the service provider. Based on the empirical results, the attention-involve-make discover (AIM) model was created, which proposes that the process of value and experience co-creation happens by provoking attention, by engaging and involving and, finally, by making consumers to discover.

The originality of the paper lies in the creation of the AIM-model illustrating the on-site co-creation process in the context of guided tours, which can further be tested in other fields and areas.

As the consumer-centric approach is evolving in the 21st century, especially in the post-COVID-19 era, people seek unique experiences. Adopting co-creation in promoting a destination implies involving tourists, stakeholders and organisers in creating value for a product or service. The innovative strategy of co-creating experiences encourages tourists' engagement, leading to destination promotion. Some notable examples of co-creation in tourism are gastronomic tours, virtual tours and travel guides. This chapter aims at the significance of co-creating experiences at events that lead to destination promotion. Co-creation of experiences at events brings the spotlight from the stage to the audience and is considered the future of the experience economy. The study presents a case study of Jal Mahotsav in Madhya Pradesh, India. The study highlights the multi-stakeholder approach adopted by the authorities to co-create the event experience.

The purpose of this study is to increase the understanding of how local residents in tourism destinations perceive their role in the creation of tourist experiences.

Qualitative research was conducted with 16 local residents in Garmisch-Partenkirchen, a tourism hotspot in Germany. The study used thematic analysis combined with qualitative content analysis to identify various themes associated with host–guest-based tourist experience creation.

Findings demonstrate how diverse local residents contribute to tourist experiences. A model was developed that suggests a distinction between active and passive contribution to tourist experiences. Only little evidence was found that the concept of co-creation plays a role in host–guest relationships, which contradicts other literature.

The chosen qualitative research approach does not allow for generalisation of the research findings. The examination of perceptions raises epistemological questions.

This paper includes implications for improved internal marketing strategies and the involvement of local residents in tourism destination development.

This study contributes to knowledge by conceptualizing the role of local residents in tourist experience creation. The paper closes research gaps by using a qualitative study design in Germany to explore the underlying conditions that affect host–guest encounters to the discussion of tourist experience creation. Research findings may be adapted to other geographical or cultural settings with similar levels of tourism development.

本文对来自德国热门旅游景点加米施·帕滕基兴的16名当地居民进行了定性研究。本研究采用主题分析与定性内容分析相结合的方法, 探究与创造主客旅游体验相关的各个主题。

本研究旨在探索旅游地居民如何感知自身在旅游体验创造中的作用。

研究结果表明不同当地居民对旅游体验的贡献。本文通过建立模型, 表明旅游体验的主动贡献和被动贡献之间的显著区别。与其他文献相矛盾的是, 只有很少的证据表明共创的概念在主客关系中起到了一定作用。

本研究所选择的定性研究方法无法对研究结果进行概括总结。对知觉的考察提出了认识论的问题。

本文提出了对改进内部营销策略和当地居民参与旅游目的地发展的一些启示。

本研究的理论贡献在于概念化的提出本地居民在旅游体验创造中的作用。本研究采用定性研究方法探索影响主客接触的潜在条件, 从而探讨旅游体验的创造, 填补研究空白。本文研究结果同样适用于其他相似旅游发展水平的地理或文化环境。

Se llevó a cabo una investigación cualitativa con 16 residentes locales en Garmisch-Partenkirchen, un lugar turístico de Alemania. En el estudio se utilizó un análisis temático combinado con un análisis de contenido cualitativo para identificar diversos temas relacionados con la creación de experiencias turísticas por parte de los anfitriones.

El objetivo de este estudio exploratorio es aumentar la comprensión de cómo los residentes locales de los destinos turísticos perciben su papel en la creación de experiencias turísticas.

Los hallazgos demuestran cómo los diversos residentes locales contribuyen a las experiencias turísticas. Se elaboró un modelo que sugiere una distinción entre la contribución activa y pasiva a las experiencias turísticas. Se encontraron pocas pruebas de que el concepto de co-creación desempeñe un papel en las relaciones anfitrión-huésped, lo que contradice otras publicaciones.

El enfoque de investigación cualitativa elegido no permite generalizar los resultados de la investigación. El examen de las percepciones plantea cuestiones epistemológicas.

Este documento incluye las implicaciones para mejorar las estrategias de comercialización interna y la participación de los residentes locales en el desarrollo de los destinos turísticos.

Este estudio contribuye al conocimiento al conceptualizar el papel de los residentes locales en la creación de experiencias turísticas. El documento cubree ciertas lagunas de la investigación utilizando un diseño de estudio cualitativo para explorar las condiciones subyacentes que afectan a los encuentros entre huéspedes y anfitriones para el debate sobre la creación de experiencias turísticas. Las conclusiones de la investigación pueden adaptarse a otros entornos geográficos o culturales con niveles similares de desarrollo turístico.

The purpose of this study is to organize and analyze the existing literature on co-creation in tourism to identify the state-of-the-art studies and the research gap in this field.

As the research questions seek to provide an overview of the studies in the available literature, the systematic mapping study (SMS) has been selected as the research method. A suitable mapping study method for analyzing and structuring a broad research field concerning methods, designs and research focuses on the existing publications. In total, 137 articles published during 2006–2019 in reliable academic databases such as Science Direct, Emerald, Scopus, Wiley, ProQuest, Sage, Web of Science and Taylor and Francis were selected and analyzed.

The results show a rising trend of published articles in tourism, with the maximum number published in 2019 and the minimum number in 2006. Also, analysis of input articles revealed that most of the studies focused on the antecedents and prerequisites for co-creation and paid less attention to the co-creation context. Other findings show that in the field of tourism, the hospitality sector, especially hotels have paid special attention to co-creation. The majority of papers were the empirical type with quantitative design. Furthermore, most studies used the survey method, while the case study and other methods were the next choices.

This study addresses a major research gap by summarizing the literature related to value co-creation with a specific focus on tourism using the SMS method that provides an overview of the studies in this field. Categorizing papers through SMS helps researchers to review the status of studies in a visual summary to identify gaps and directions for future research.

这项制图研究的目的是组织和分析有关旅游业共同创造的现有文献, 以识别最新研究和该领域的研究差距

由于研究问题旨在提供现有文献中的研究概述, 因此已选择系统制图研究（SMS）作为研究方法。用于分析和构建涉及方法, 设计和研究的广泛研究领域的合适的映射研究方法着眼于现有出版物。选择并分析了2006-2019年在可靠的学术数据库中发表的137篇文章, 这些数据库包括Science Direct, Emerald, Scopus, Wiley, ProQuest, Sage, Web of Science和Taylor&Francis

结果显示旅游业发表的文章呈上升趋势, 2019年发表的文章最多, 而2006年发表的最少。对投入文章的分析显示, 大多数研究集中于共同创造和付费的先决条件和先决条件较少关注共创环境。其他发现表明, 在旅游领域, 酒店业尤其是酒店业特别重视共同创造。大多数论文是经验性的, 带有定量设计。此外, 大多数研究使用调查方法, 而案例研究和其他方法是下一个选择。 原创性/价值–本研究通过总结与价值共创相关的文献来解决一个主要的研究空白, 其中特别关注旅游业, 使用SMS方法对该领域的研究进行了概述。通过SMS对论文进行分类有助于研究人员以直观的摘要查看研究状态, 从而找出差距和未来研究的方向。 

El propósito de este estudio de cartográfico es organizar y analizar los artículos existentes sobre la co-creación en la industria del turismo a fin de identificar los últimos estudios y la brecha de investigación en este campo.

El método de Estudio de Mapeo Sistemático (SMS) ha sido seleccionado como método de investigación debido a que el objeto de los temas cuestionados en este estudio es proporcionar una visión general en cuanto a las investigaciones hechas hasta hoy. El método de estudio de mapeo, centrándose en las publicaciones existentes, es un método adecuado para analizar y estructurar un amplio campo de investigación sobre maneras, diseños e investigaciones. Se seleccionaron y analizaron 137 artículos publicados durante los años 2006–2019 en bases de datos académicas confiables como Science Direct, Emerald, Scopus, Wiley, ProQuest, Sage, Web of Science y Taylor & Francis.

Los resultados muestran una tendencia al alza de los artículos publicados sobre el turismo, con el número máximo publicado en el año 2019 y el número mínimo en 2006. Además, el análisis de los artículos existentes en las bases, reveló que la mayoría de los estudios se han centrado en los antecedentes y requisitos previos para la co-creación y se ha enfocado menos en el concepto de co-creación. Otros hallazgos muestran que en el campo del turismo y la hostelería, se ha prestado especial atención a la co-creación. La mayoría de los trabajos eran de tipo empírico con diseño cuantitativo. Asimismo, la mayoría de los estudios han utilizado el método de encuesta, mientras que el estudio monográfico y otros métodos han sido las siguientes opciones.

Resumiendo los artículos relacionados con la creación conjunta de valores, con un enfoque específico en la industria del turismo, y utilizando el método SMS que proporciona una visión general de los estudios en este campo, este estudio aborda una brecha de investigación importante. La categorización de documentos usando el método SMS ayuda a los investigadores a revisar el estado de los estudios en un resumen visual para identificar vacíos y direcciones para futuras investigaciones.

Based on stimulus-organism-response theory, this study aims to develop and tests a model of memorable heritage tourism experience (MHTE). The model proposes that experiencescape, experience co-creation, education and photography are important antecedents of MHTE, which is then a driver of place attachment.

Data for this study were collected using a Web-based questionnaire of people aged 18 years and over who had a heritage tourism experience during the previous three months (February–April 2023). The survey was distributed in May 2023 using Amazon Mechanical Turk (MTurk). A survey link was posted on MTurk, which remained active for the first week of May 2023. Out of the 283 responses received, 272 were valid responses from individuals who met the participation criteria.

Experiencescape, experience co-creation, education and photography were found to be positive drivers of the MHTE, with a positive relationship between MHTE and place attachment.

Many studies linked to memorable tourism experience (MTE) mainly replicate Kim, Ritchie, & McCormick’s (2012) MTE scale, regardless of the specific study context. This study offers an alternative framework through which alternative antecedents and outcomes of tourists’ MTE can be identified.

To date, most studies on value co-creation processes in tourism have thus far focused on the company–customer relationship. Tourism experiences are produced by a number of firms and organizations collaboratively. Hence, there is a need to further develop knowledge about co-creation issues also adopting the perspective of the network of relationships between local stakeholders (both public and private) which are involved in tourism development within a certain tourist destination. This conceptual study applies the theoretical approaches of Prahalad and Ramaswamy (2004a) and Ramaswamy and Gouillart (2010) in an attempt to identify a set of constructs that could influence the way local stakeholders can co-create the tourism offer. Specifically, the contribution of this chapter is placed on the development of a possible empirical application of the DART model to analyse the co-creation paradigm by adopting a supply-side perspective, which is still a quite non-common approach in tourism literature.