Zohreh Dehdashti; Vahid Nasehifar; Esmaeil Ghaderi; Afra Shoaran
Abstract
AbstractWith the advent of the sharing economy, peer-to-peer accommodations around the world have had much success. These accommodations offer benefits such as low prices and a variety of services. One of the ways that tourist-friendly countries have exploited the potential of these accommodations and ...
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AbstractWith the advent of the sharing economy, peer-to-peer accommodations around the world have had much success. These accommodations offer benefits such as low prices and a variety of services. One of the ways that tourist-friendly countries have exploited the potential of these accommodations and can help these accommodations to operate more successfully is to use the potential of tourist co-creation. On the other hand, in recent years, special attention has been paid to the consumption experience in the hospitality industry. Therefore, the purpose of this study is to present a new model using related literature, including the dimensions, determinants, and consequences of the co-creation experience of tourists in peer-to-peer accommodations. For this purpose, the seven-step meta-synthesis method established by Sandelowski and Barroso was used. Sixty-three qualitative articles were identified and analyzed using the thematic analysis method. The results identified the six dimensions of control, learning, connection, personalization, authenticity, and autonomy as dimensions of the co-creation experience. Also, factors related to the host, factors related to the customer, factors related to other customers and the local community, factors related to technology, and factors related to the accommodation were identified as determinants and variables of functional value, cost value, social value, and experiential value were identified as consequences.IntroductionThe country's hospitality industry is severely short of hotels. Many hotels are of low quality and demand high prices because there are no subsidies for hotels, and they are not occupied in all seasons. Also, the complex process of obtaining a construction permit, lack of necessary facilities, and payment of taxes and duties make the return of capital difficult and have reduced the motivation and desire of investors to build a hotel. In addition, hotels do not meet the needs of tourists to socialize and gain experience of local life due to their many restrictions and standard products. Given these problems of hotels and the high need for investment in hotels, and the limited government budget for investment, it is inevitable to use other methods to create accommodation facilities. One is to convert houses or part of houses into accommodation at a meager cost for the private sector or the government. The main problem with these accommodations in our country is that the owners of these accommodations, who are non-professionals and have yet to receive the necessary training, sometimes provide hospitality services in addition to their main job to earn more money, with new ways to satisfy tourists. One of how tourist-friendly countries have solved this problem and can help these resorts to operate more successfully is by taking advantage of the potential of tourist co-creation.On the other hand, in recent years, special attention has been paid to the consumption experience in the tourism industry. Recent research results emphasize the role of tourists in creating new and creative ideas for the growth of the tourism market. In Iran, however, this vital factor, unlike other tourist countries in the world, is not seen as a strategic opportunity for growth. Therefore, this research modeled the customer co-creation experience in peer-to-peer accommodations.Materials and MethodsThis research used the meta-synthesis method to synthesize previous qualitative studies. In this study, the seven-step meta-synthesis method established by Sandelowski and Barroso was used, and thematic analysis was used to analyze the sample texts in the meta-synthesis method.Discussion and ResultsSix dimensions of control, learning, connection, personalization, authenticity, and autonomy were identified as dimensions of the co-creation experience. Also, variables of host-related factors, customer-related factors, factors related to other customers and the local community, technology-related factors, and accommodation-related factors were identified as determinants of the co-creation experience—moreover, functional value, cost value, social value, and experiential value as consequences.ConclusionsThe control dimension is one of the dimensions of the co-creation experience resulting from meta-synthesis analysis. The theoretical basis behind this result is the theory of self-efficacy. Customers participate in the co-creation process because they expect to increase self-efficacy. Another dimension of the co-creation experience is personalization. The theoretical foundations behind this result are theories of self-efficacy and self-image. Control affects all aspects of human interaction, so customers' search for a personalized online environment can be driven by their desire for control, and self-expression is an essential motivator for individuals to create. The learning dimension is another dimension of co-creation. The theoretical foundations behind this result are active and experiential learning theories. Theoretical foundations behind the concept of authenticity, as one of the dimensions of the co-creation experience, are existential authenticity and self-determination theories. While existential authenticity is a way in which tourists create their own identity to experience a more authentic sense of self by creating holiday activities, according to the theory of self-determination, intrinsically motivated behaviors are not alien and are original because they are self-determined. Connection means customers' access to information and social relationships with actors involved in the consumption experience. According to the self-determination theory, the three basic psychological needs of autonomy, competence, and connection are the basis of the logic of behaviors. The last dimension is autonomy. According to the self-determination theory, autonomy refers to a person's sense of freedom and emphasizes intrinsic motivation. Unlike the traditional consumption process, co-creation involves autonomous activities with different actors.IntroductionThe country's hospitality industry is severely short of hotels. Many hotels are of low quality and demand high prices because there are no subsidies for hotels, and they are not occupied in all seasons. Also, the complex process of obtaining a construction permit, lack of necessary facilities, and payment of taxes and duties make the return of capital difficult and have reduced the motivation and desire of investors to build a hotel. In addition, hotels do not meet the needs of tourists to socialize and gain experience of local life due to their many restrictions and standard products. Given these problems of hotels and the high need for investment in hotels, and the limited government budget for investment, it is inevitable to use other methods to create accommodation facilities. One is to convert houses or part of houses into accommodation at a meager cost for the private sector or the government. The main problem with these accommodations in our country is that the owners of these accommodations, who are non-professionals and have yet to receive the necessary training, sometimes provide hospitality services in addition to their main job to earn more money, with new ways to satisfy tourists. One of how tourist-friendly countries have solved this problem and can help these resorts to operate more successfully is by taking advantage of the potential of tourist co-creation.On the other hand, in recent years, special attention has been paid to the consumption experience in the tourism industry. Recent research results emphasize the role of tourists in creating new and creative ideas for the growth of the tourism market. In Iran, however, this vital factor, unlike other tourist countries in the world, is not seen as a strategic opportunity for growth. Therefore, this research modeled the customer co-creation experience in peer-to-peer accommodations.Materials and MethodsThis research used the meta-synthesis method to synthesize previous qualitative studies. In this study, the seven-step meta-synthesis method established by Sandelowski and Barroso was used, and thematic analysis was used to analyze the sample texts in the meta-synthesis method.Discussion and ResultsSix dimensions of control, learning, connection, personalization, authenticity, and autonomy were identified as dimensions of the co-creation experience. Also, variables of host-related factors, customer-related factors, factors related to other customers and the local community, technology-related factors, and accommodation-related factors were identified as determinants of the co-creation experience—moreover, functional value, cost value, social value, and experiential value as consequences.ConclusionsThe control dimension is one of the dimensions of the co-creation experience resulting from meta-synthesis analysis. The theoretical basis behind this result is the theory of self-efficacy. Customers participate in the co-creation process because they expect to increase self-efficacy. Another dimension of the co-creation experience is personalization. The theoretical foundations behind this result are theories of self-efficacy and self-image. Control affects all aspects of human interaction, so customers' search for a personalized online environment can be driven by their desire for control, and self-expression is an essential motivator for individuals to create. The learning dimension is another dimension of co-creation. The theoretical foundations behind this result are active and experiential learning theories. Theoretical foundations behind the concept of authenticity, as one of the dimensions of the co-creation experience, are existential authenticity and self-determination theories. While existential authenticity is a way in which tourists create their own identity to experience a more authentic sense of self by creating holiday activities, according to the theory of self-determination, intrinsically motivated behaviors are not alien and are original because they are self-determined. Connection means customers' access to information and social relationships with actors involved in the consumption experience. According to the self-determination theory, the three basic psychological needs of autonomy, competence, and connection are the basis of the logic of behaviors. The last dimension is autonomy. According to the self-determination theory, autonomy refers to a person's sense of freedom and emphasizes intrinsic motivation. Unlike the traditional consumption process, co-creation involves autonomous activities with different actors.
Zohre Dehdashti Shahrokh; pedram jahedi
Abstract
IntroductionRelying on the distinctive aspects of tourism destinations is a prerequisite for success in the tourism market. Local food and local food culture are typical factors and lasting competitive advantages For tourism destinations because of emulating-oriented problems. The experience of eating ...
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IntroductionRelying on the distinctive aspects of tourism destinations is a prerequisite for success in the tourism market. Local food and local food culture are typical factors and lasting competitive advantages For tourism destinations because of emulating-oriented problems. The experience of eating local food and learning about local food culture in tourism is not a new phenomenon. Still, in recent years the competition in the tourism market has increased its importance. In practice, there are very successful examples of the application of local food tourism in the form of cooking festivals around the world, while not much research has been done in this field (Ellis, 2018). This study aims to identify the elements involved in creating the desired experience in eating local food tourism.MethodThe statistical population of this study is the members of the customer club of a tourism agency located in Tehran, and the sampling method is non-random; the sample size includes two hundred people. This study used the memory-work method for research on elements of desirable local food tourism. The memory-work process has three steps. In the first step, data were collected with an open-ended question: "Briefly describe your most desirable eating local food experience while traveling" (Stone et al., 2018). At this step, respondents must meet four preconditions. These four prerequisites include Narrating a story about a question, narrating in the third person, going into detail, and describing experiences (Crawford et al., 1992); In the second step, coding of the text of the stories must be done. Coding is done to identify the main elements of the subject; And in the third step, the specified components are divided into several categories (Onyx & Small, 2001).ResultsFindings showed that desirable local food tourism elements are divided into three categories: food-related, related to people, and related to the place. Among the identified elements related to food, three elements of fresh food, natural food, and various foods to describe the raw materials used in cooking local food, well-matured food elements to explain how to cook local food. Two elements of hot food and A traditional dish are used to describe how local food is served. Three elements of meat taste, familiar taste, and old taste have been used to describe the taste of the desirable experience of eating local food in tourism. Two elements of rice and bread smell have been used to describe the scent of desirable experience of eating local food in tourism.Regarding the type of food, dairy products are mentioned, directly and indirectly, meat, rice, and bread are mentioned. Among the identified elements related to people, the three elements of ethnicity, ancestors, and acquaintances with the highest repetition rate express a sense of belonging due to past regret in human relationships in the desirable experience of local food tourism. The three elements of friends, spouse, and children describe the sense of belonging that comes from familiarity in human relationships in the desirable experience of local food tourism. The two elements of locals and new people also describe the sense of excitement of meeting new people in human relations in the desirable experience of local food tourism. The element of intimacy indicates the type of relationship that people want in the desired experience of local food tourism. Among the identified elements related to the place: Nature landscape describes visual pleasure; fresh air describes olfactory pleasure; two elements of rain and animal sounds, specifically birds' voice, describe auditory delight; and three elements of rain, cold weather describe tactile pleasure in the desired experience of eating local food in tourism. The six elements of the local house are the table, the rain, the mountains, the forest, and the desert to describe the desirable experience of spending local food on tourism.ConclusionsDue to the climatic diversity of Iran and the diversity of local food culture in Iran, it is expected to identify a wide and scattered range of elements related to the desired experience of local food tourism. The results showed that despite the climatic diversity and regional food culture diversity in Iran, Iranians have very similar ideas about the desired experience of eating local food tourism. The potential to use local food in Creating a sustainable competitive advantage for tourism destinations should be considered by activists in the tourism industry, Due to the climatic diversity of Iran, diversity in the preparation of raw materials, variety in cooking local food in different parts of Iran, and the existence of relatively independent food cultures there.
Zohreh Dehdashti Shahrokh
Abstract
Today, businesses desire to be managed by data driven marketing, in this way, many of them need useful data and of course they need methods for accurate data analysis, text mining is one of the new data analysis techniques used to analyze textual data, textual data For many years, they have remained ...
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Today, businesses desire to be managed by data driven marketing, in this way, many of them need useful data and of course they need methods for accurate data analysis, text mining is one of the new data analysis techniques used to analyze textual data, textual data For many years, they have remained unused for many reasons, such as large volume and worthlessness or lack of tools for analysis, while these data can provide relevant information from existing trends. In this research, we aimed to investigate the content structure of the Journal of Tourism Management Studies from the Institute of Technology and reviewed the articles published in this research journal from the beginning of 1382 to the end of 1397. Approximately 70 journals containing approximately 250 articles, including 43,100 words that included more than 100,000 times, were analyzed, and the study areas of this quartet in the last 15 years reported.
Abstract
The purpose of this study is to investigate the effect of customer brand identification on brand equity in hotel services. In this regard after extensive study of literature, a new model was designed. This research is descriptive and of survey type and using available sampling method. The sample size ...
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The purpose of this study is to investigate the effect of customer brand identification on brand equity in hotel services. In this regard after extensive study of literature, a new model was designed. This research is descriptive and of survey type and using available sampling method. The sample size consists of 384 Iranian guests of Abbasi hotel in Isfahan. To analyze the data and test the research hypotheses, structural equations modeling using Smart PLS software has been used. Findings of this research show that customer brand identification has a direct and significant effect on service quality, perceived value and brand trust. Furthermore, service quality, perceived value and brand trust have a direct and significant effect on brand loyalty. Finally, service quality, brand loyalty and
zohreh dehdashti shahrokh; jamshid salehi sedghiani; azin harandi
Volume 7, Issue 17 , March 2012, , Pages 1-32
Abstract
The relationship between tourism and agriculture has been a challenging liaison in the tourism development literature. The state of relationship between these two important industries varies through a two-poled spectrum in which conflict is on one end and growth on the other. Given that most tourism ...
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The relationship between tourism and agriculture has been a challenging liaison in the tourism development literature. The state of relationship between these two important industries varies through a two-poled spectrum in which conflict is on one end and growth on the other. Given that most tourism destinations of the world are faced with rapid changes, adjusting the relationship between the two industries to move from a conflicting stance into a compatible situation, is a challenge for spatial management and planning. Coastal areas of Caspian Sea are concurrently agricultural and touristic destinations. With the increasing changes of the area in the recent decades, the relationship quality between the two sectors has become a critical issue in planning and regional development. Being this a matter of great concern in the region, this paper aims to investigate the entity of relationship between tourism and agriculture, and to identify the factors affecting the manner of this relationship, and finally to suggest some solutions. A survey analysis was conducted upon a statistical population consisting of farmers, administrations, real estate agents, and lawyers from two different areas: mountainous region of Chalous and plain lands of Nowshahr County. Results indicated that the relationship between stated industries is of the winner-loser type, being conflicting and destructive; as a matter of weaknesses in land-use management mechanisms, grave weaknesses in agriculture sector, mushrooming of real-estate agencies all around the area, and farmers’ attitudes regarding welfare—not expecting it to be achieved by way of agriculture. Finally the followings are suggested: Effective support of strategic agricultural products by government, reformation of land laws and regulations, establishing coherent executive and use-management mechanisms, and formulation of a structural-strategic plan for the purpose of spatial development in the region
zohreh dehdashti; amirhosein anchei
Volume 2, Issue 4 , June 2004, , Pages 31-67
Abstract
This paper discusses the evolution of tourism policies in Tunisia, Turkey and Malaysia. The growth of tourism during the past twenty years is the main reason for selecting these countries. It discusses some of the reasons for this change in tourism development. Finally, it suggests key areas of future ...
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This paper discusses the evolution of tourism policies in Tunisia, Turkey and Malaysia. The growth of tourism during the past twenty years is the main reason for selecting these countries. It discusses some of the reasons for this change in tourism development. Finally, it suggests key areas of future focus for sustainable development. Tourism's importance in the national economy has steadily grown during the last decade. Concurrently there has been an increase in competition, a need to satisfy environmental obligations and the need to respond to the market's need for alternative tourism products. One of the emerging tourism alternatives is the result of the changes in the values and the habits of people. The countries throughout the hemisphere have implemented many different tourism strategies and policies for the promotion of natural attractions, the protection of the environment, and of the quality of life. Much is to be learned by the analysis of all these different approaches. It is for this reason
