Since indigenous areas have profound ethnic culture and ecological significance and sensitivity, successful tourism development must consider the perceptions of the indigenous community in order to build a mutual relationship grounded on respect and feasibility. The local indigenous communities are influenced by both the positive and negative impacts of tourism. To recognize which tourism impacts are most anticipated and concerning, we determined which and to what extent tourism impacts affect indigenous hosts’ support of alternatives for tourism plans. We used discrete choice modeling in the experiment design for empirical data collection and used mixed-logistic regression to evaluate the influence of each impact on local residents’ perceptions. We rank the effects of socio-culture, economic, and environmental tourism impacts. Our findings suggest that culture-related impacts most improve indigenous residents’ tourism development support. The residents expect economic impacts on both the regional and local scales. However, the results show a willingness to accept pollution following increased tourism. The residents have an adverse opinion of practices that are likely to cause environmental damage. The potential for conflict between local residents and tourists is not important to the local residents. This study contributes essential information to the understanding of tourism impacts from an indigenous perspective.

Purpose A high-end ethnic restaurant is a tourism experience that can increase the attractiveness and brand recognition of a tourism destination. The restaurant environment is a key element that affects consumer visits. The purpose of this paper is to adopt Schmitt’s experience module to analyse tourist preferences and experiences with respect to floral styles in ethnic fine dining restaurants. The results of this study are intended to serve as a reference for operators of fine dining establishments in designing flower arrangements. Design/methodology/approach This study adopts a quantitative research method. A sample was developed using tablet computers to simulate flower arrangements in restaurants. The research tools included a floral style preference scale and a tourist floral experience scale. Findings Based on the results, the test subjects preferred European floral design styles in restaurants. Restaurant environments with floral arrangements were best at relaxing the test subjects. A restaurant’s floral style was positively correlated with various aspects of the tourist experience. Gender, age, Chinese flower styles, Japanese flower styles, European flower styles and other variables enabled forecasting the degree of the tourist experience. Originality/value When a consumer exhibits higher preference for a restaurant’s floral style, the level of the tourist experience increases. This study investigates the aesthetic experience of restaurants and restaurant atmosphere as a marketing tool. Sensory stimulation within the restaurant atmosphere can be based on the five senses such that tourists may, through the design of the restaurant environment, have specific emotional reactions that improve their tourist experience and reinforce the restaurant’s brand image.

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