Evaluating the tourist's demand to develop Vietnamese tourism performance

Tseng, Ming-Lang; Chiu, Anthony S.F.; Vo, Mai Phuong Nguyen

doi:10.1016/j.sbspro.2011.10.550

Cited by 9 publications

(7 citation statements)

References 34 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…In general, there have been many studies on culinary tourism that have been carried out around the world. Some of them focus on the relationship between food and tourism [22,23,24]. Research on culinary also discusses a lot about the experience of culinary tourism, for example the research of Kivela & Crotts [25] which states that there is an influence of local gastronomy on the experience of tourists in Hong Kong.…”

Section: Literature Reviewmentioning

confidence: 99%

Culinary Consumption in Digital Era: Tourists’ Typology and their Characteristics

Wachyuni

Priyambodo

Widiyastuti

et al. 2021

JESBS

View full text Add to dashboard Cite

Purpose of the Study: Technological transformation has changed the consumption behavior of tourists in the digital era. The ease of access and the emergence of various media also have a significant impact on culinary tourism. This research aims to know the typology of tourists and their characteristics in local culinary tourism in the digital era, especially in Indonesia. By knowing this, it is expected that culinary businesses can adjust the strategy so that local culinary can be more explored by tourists. Furthermore, local culinary tourism can be further developed in potential destinations. Methodology: The method used is quantitative research, with data collection techniques through an online survey (google form) supported by literature studies. The sampling technique is non-probability sampling which is purposive sampling. The number of respondents in this study was 482 people who have culinary tour to Yogyakarta and Solo, Indonesia at least one time, and data analysis techniques using descriptive statistics and Analysis of Variance (ANOVA). Main Findings: The results show there are three clusters of tourist typology when on culinary tour in the digital era of Non-Culinary Tourist (NCT), Culinary Tourist (CT), and Gastronomic Tourist (GT). There are characteristic differences in each type of tourist from the parameters of attitude, perception, and culinary information-seeking behavior. The average value of attitudes, perceptions, and information-seeking behavior is increased from NCT, CT, to GT. The main media used in information seeking is digital media. The most widely used information reference sources are Instagram, friends, search engines, and family. Application of this Study: This study provides theoretical implications related to tourist typology and its characteristics in local culinary tourism in the digital era. Meanwhile, the practical implications, this research can be used as an advice in developing gastronomic tourism in the world and especially in Yogyakarta and Solo, Indonesia. The government and businesses can make this research the basis for formulating local culinary tourism marketing strategies. Novelty/Originality of this Study: This research is original and new in terms of context and methodology. There are few research focuses on the behavior of tourists in local culinary tourism, especially in the digital era. This study also uses a new method of looking at the differences in tourist typology, using analysis of variance (ANOVA).

show abstract

Section: Literature Reviewmentioning

confidence: 99%

Culinary Consumption in Digital Era: Tourists’ Typology and their Characteristics

Wachyuni

Priyambodo

Widiyastuti

et al. 2021

JESBS

View full text Add to dashboard Cite

show abstract

“…According to General Statistics Office of Vietnam (GSO) editorial published on Jan 31, 2019, a remarkably, some 389,000 South Korean nationals visited Vietnam this month, up 23 percent from a year earlier, whereas Chinese arrivals dropped 10.7 percent year on year to 373,500. This is an opportunity for The Pearl Cam Ranh, a Festa Hotel & Resort to diversify not only products and services but also pricing tactics, marketing strategies to comfy to each targeted market (Tseng et al, 2011).…”

Section: Some Factors Regarding the Destinationmentioning

confidence: 99%

“…The lowest price win is a major challenge factor with all competitors regarding pricing and the seniority of operating year is not avoidable. The change in the purchase behaviors and the wide range of distribution channels may cause a significant impact on the leading position of the hotel to win the sales leads if it does not gain good reviews on meta-search sites (Tseng et al, 2011).…”

Section: Pricing Vs Distribution Channelsmentioning

confidence: 99%

“…Traditional offline agents/ DMC or Travel brands want to be experience Platforms, embrace with online technology to ramp up their reservation system and connectivity, and it is the opportunity for the hotel to gain more FIT bookings. However, some of their connectivity channels with XML have sometimes been affecting the disparity rate, an error/confusion of booking received in the reservation and extranet are being happening but controllable (Tseng et al, 2011).…”

Section: Pricing Vs Distribution Channelsmentioning

confidence: 99%

“…And last but not least, there're other options for travelers, for example daily buses, trains, etc. whose schedules are very various and flexible (Tseng et al, 2011).…”

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Some Strategies to Increase Tourists as Well as To Develop Services of Hotels & Resorts in Vietnam

2022

QAS

View full text Add to dashboard Cite

Vietnam has many of the most luxurious hotels and resorts where visitors can have fun and enjoy many activities. The designs of these places are excellent and the services available to visitors are quite extensive, but there is still a problem that needs to be mentioned. The aim of the research paper is to focus on one of the famous destination in the country, analyze the strengths as well as limitations in orther to mention suitable suggestions. The article uses qualitative and quantitative research methods, compares research documents and documents of the Ministry of Tourism of Vietnam. The results show that the tourism sector in general and the accommodation sector still have many shortcomings and need to be improved. The article also mentions some recommendations to improve service as well as sales and marketing planning strategy in this related field.

show abstract

Is explicit processing of fuzzy direct influence evaluations in DEMATEL indispensable?

Dytczak¹,

Ginda²

2013

Expert Systems with Applications

View full text Add to dashboard Cite

Evaluating the tourist's demand to develop Vietnamese tourism performance

Cited by 9 publications

References 34 publications

Culinary Consumption in Digital Era: Tourists’ Typology and their Characteristics

Culinary Consumption in Digital Era: Tourists’ Typology and their Characteristics

Some Strategies to Increase Tourists as Well as To Develop Services of Hotels & Resorts in Vietnam

Is explicit processing of fuzzy direct influence evaluations in DEMATEL indispensable?

Contact Info

Product

Resources

About