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Leisure Tourism

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Abstract

Drawing from a large database of visitors to an island destination (Bornholm) in the Baltic Sea, this study employed a flexibility approach to identifying the destination's most valuable visitor segments as well as the destination's relative ability to satisfy each of them. Results of a series of...

Author(s)
Mykletun, R. J.; Crotts, J. C.; Mykletun, A.
Publisher
Pergamon Press, Oxford, UK
Citation
Tourism Management, 2001, 22, 5, pp 493-500
Abstract

This study employed an under-utilized methodology known as the Hierarchical Value Map technique to explore the underlying motives and needs of visitors to a heritage site. Drawing from a small sample of 30 visitors during April 2000 to Drayton Hall in South Carolina, a preserved 18th century...

Author(s)
Jewell, B.; Crotts, J. C.
Publisher
Haworth Hospitality Press, Binghamton, USA
Citation
Journal of Travel & Tourism Marketing, 2001, 11, 4, pp 13-28
Abstract

Academics and marketers know relatively little about how national culture affects the way people plan and spend in the $448 billion international travel and tourism economy. From a matched sample of 1042 German and Japanese visitors to the USA, this research explores the relationship between the...

Author(s)
Money, R. B.; Crotts, J. C.
Publisher
Pergamon Press, Oxford, UK
Citation
Tourism Management, 2003, 24, 2, pp 191-202
Abstract

The adaptation to perceived cultural differences and its relationship to visitor satisfaction and intent to repeat visit was the focus of this study. Drawing from a sample composed of 256 international visitors who had completed their first trip to Hong Kong, this study revealed that subjects...

Author(s)
Crotts, J. C.; McKercher, B.
Publisher
Cognizant Communication Corporation, Elmsford, USA
Citation
Tourism Analysis, 2005, 10, 4, pp 385-391
Abstract

The factors that influence the scope and range of visitors' culinary choices were the focus of this study. Responses to a survey composed of 968 departing visitors from Hong Kong who reside in one of 18 countries revealed that culinary experimentation is influenced by four factors. They are in...

Author(s)
Tse, P.; Crotts, J. C.
Publisher
Elsevier Ltd, Oxford, UK
Citation
Tourism Management, 2005, 26, 6, pp 965-968

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