Stated and Revealed Preferences on Gastronomic Tourism in Santiago de Compostela
The purpose of this research is to analyse why certain restaurants and tapas are preferred by tourists in Santiago de Compostela, what are the original preferences of restaurants and tapas for these tourists, what are the factors that influence a tourist’s preference and choice, and the differences...
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| Tipo de recurso: | tesis doctoral |
| Fecha de publicación: | 2017 |
| País: | España |
| Institución: | Universidad de Santiago de Compostela (USC) |
| Repositorio: | Minerva. Repositorio Institucional de la Universidad de Santiago de Compostela |
| Idioma: | inglés |
| OAI Identifier: | oai:minerva.usc.gal:10347/15828 |
| Acceso en línea: | http://hdl.handle.net/10347/15828 |
| Access Level: | acceso abierto |
| Palabra clave: | Materias::Investigación::53 Ciencias económicas::5308 Economía general::530802 Comportamiento del consumidor Materias::Investigación::53 Ciencias económicas::5312 Economía sectorial::531290 Economía sectorial: turismo |
| Sumario: | The purpose of this research is to analyse why certain restaurants and tapas are preferred by tourists in Santiago de Compostela, what are the original preferences of restaurants and tapas for these tourists, what are the factors that influence a tourist’s preference and choice, and the differences in preferences of tourists from different groupings. As tapas are authentic to Spanish culture, and also an attraction of gastronomic tourism of Spain, the research is focused mainly on tapa preferences of tourists and on restaurants that provide them. The specific objectives of the thesis are as follows: first, to provide a model of the three entities involved in the gastronomic domain, identifying the relationship between the entities and their attributes; second, to find out tourist preferences for restaurants that offer tapas; third, to identify tourist tapa preferences; and fourth, to find out external attributes that influence tourist preference, choice, and satisfaction. |
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