New approaches for providing customer experiences in gastronomy tourism

This is the title of the meeting of the Tourism and Gastronomy Group of Atlas - Association for Tourism, Leisure, Education and Research, that is hosted at the University of Bergamo (Italy) from the 21st to the 23rd February 2018.
• The meeting focuses on the importance of local/regional gastronomy for influencing the experience seeking tourists´ decisions about holiday destinations.

• As the current attractiveness of gastronomy tourism results from the development of innovative and creative experiences, traditional experiences (e.g. visits and tastings) are being implemented with more innovative and creative elements thus increasing the quality of visitor experiences.
• These changes suggest the need for research on how a destination´s gastronomy contributes to the quality of the visitors´ experiences. How can food providers develop augmented experiences? What are the implications on the process of product development at the destination? How does creativity and innovation impact on food providers and tourist destinations?
• This meeting, through the contribution of international experts and the presentation of studies and researches, seeks to reflect on such questions, discuss ideas and develop new perspectives, strategies and practices to implement customer experience in gastronomy tourism.

New approaches for providing customer experiences in gastronomy tourism
  allegato
from / da Elena Viani  12/01/2018

Le altre notizie pubblicate da aprile 2010 sono qui


Università degli studi di Bergamo Turismo         
 

  New approaches for providing customer experiences in gastronomy tourism

This is the title of the meeting of the Tourism and Gastronomy Group of Atlas - Association for Tourism, Leisure, Education and Research, that is hosted at the University of Bergamo (Italy) from the 21st to the 23rd February 2018.
• The meeting focuses on the importance of local/regional gastronomy for influencing the experience seeking tourists´ decisions about holiday destinations.

• As the current attractiveness of gastronomy tourism results from the development of innovative and creative experiences, traditional experiences (e.g. visits and tastings) are being implemented with more innovative and creative elements thus increasing the quality of visitor experiences.
• These changes suggest the need for research on how a destination´s gastronomy contributes to the quality of the visitors´ experiences. How can food providers develop augmented experiences? What are the implications on the process of product development at the destination? How does creativity and innovation impact on food providers and tourist destinations?
• This meeting, through the contribution of international experts and the presentation of studies and researches, seeks to reflect on such questions, discuss ideas and develop new perspectives, strategies and practices to implement customer experience in gastronomy tourism.


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New approaches for providing customer experiences in gastronomy tourism
  allegato
from / da Elena Viani  12/01/2018

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