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題名:族群料理遊客真實性知覺、知覺價值與重遊行為意圖之研究--以清境旅遊區為例
書刊名:環境與管理研究
作者:李安娜 引用關係邱長光
作者(外文):Lia, An-naChiou, Chang-kuang
出版日期:2015
卷期:16:2
頁次:頁15-30
主題關鍵詞:族群料理真實性知覺知覺價值Ethnic cuisinePerceived authenticityPerceived value
原始連結:連回原系統網址new window
相關次數:
  • 被引用次數被引用次數:期刊(1) 博士論文(0) 專書(0) 專書論文(0)
  • 排除自我引用排除自我引用:1
  • 共同引用共同引用:10
  • 點閱點閱:6
期刊論文
1.Telfer, D. J.、Wall, G.(1996)。Linkages between tourism and food production。Annals of Tourism Research,23(3),635-653。  new window
2.林宗賢、王乃玉(20110600)。比較不同旅遊決策風格遊客的原住民飲食體驗、新奇感、障礙與重遊行為意圖模式--以理性型與快樂型遊客為例。戶外遊憩研究,24(2),51-74。new window  延伸查詢new window
3.Petrick, J. F.(2004)。First Timers' and Repeaters' Perceived Value。Journal of Travel Research,43(1),29-38。  new window
4.Jensen, H. R.(1996)。The Interrelationship Between Customer and Consumer Value。Asia Pacific Advances in Consumer Research,2,60-63。  new window
5.Au, N.、Law, R.(2002)。Categorical Classification of Tourism Dining。Annals of Tourism Research,29(3),819-833。  new window
6.Wodside, A. G.、Lysonski, S.(1989)。A general model of travel destination choice。Journal of travel research,27(4),8-14。  new window
7.Kivela, Jakša、Crotts, John C.(2006)。Tourism and Gastronomy: Gastronomy's Influence on How Tourists Experience a Destination。Journal of Hospitality & Tourism Research,30(3),354-377。  new window
8.Kashyap, Rajiv、Bojanic, David C.(2000)。A Structural Analysis of Value, Quality, and Price Perceptions of Business and Leisure Travelers。Journal of Travel Research,39(1),45-51。  new window
9.Swait, J.、Sweeney, J. C.(2000)。Perceived value and its impact on choice behavior in a retail setting。Journal of Retailing and Consumer Services,7(2),77-88。  new window
10.Lam, T.、Hsu, C. H. C.(2004)。Theory of planned behavior: Potential travelers from China。Journal of Hospitality and Tourism Research,28(4),463-482。  new window
11.Lin, C. H.、Morais, D. B.(2009)。Transactional versus relational patronizing intentions。Annals of Tourism Research,36(4),726-730。  new window
12.Kolar, Tomaz、Zabkar, Vesna(2010)。A consumer-based model of authenticity: An oxymoron or the foundation of cultural heritage marketing?。Tourism Management,31(5),652-664。  new window
13.Kim, Hyun Jeong、Park, Jeongdoo、Kim, Myung-Ja、Ryu, Kisang(2013)。Does perceived restaurant food healthiness matter? Its influence on value, satisfaction and revisit intentions in restaurant operations in South Korea。International Journal of Hospitality Management,33,397-405。  new window
14.Yu, H.、Littrell, M. A.(2003)。Product and Process Orientations to Tourism Shopping。Journal of Travel Research,42(2),140-150。  new window
15.Al-Sabbahy, H. Z.、Ekinci, Y.、Riley, M.(2004)。An Investigation of Perceived Value Dimensions: Implications for Hospitality Research。Journal of Travel Research,42(3),226-234。  new window
16.Han, Heesup、Back, Ki-Joon、Barrett, Betsy(2009)。Influencing factors on restaurant customers' revisit intention: The roles of emotions and switching barriers。International Journal of Hospitality Management,28(4),563-572。  new window
17.Grayson, Kent、Martinec, Radan(2004)。Consumer Perceptions of Iconicity and Indexicality and Their Influence on Assessments of Authentic Market Offerings。Journal of Consumer Research,31(2),296-313。  new window
18.Um, S.、Chon, K.、Ro, Y. H.(2006)。Antecedents of revisit intention。Annals of Tourism Research,33(4),1141-1158。  new window
19.Gallarza, Martina G.、Gil-Saura, Irene(2006)。Value Dimensions, Perceived Value, Satisfaction and Loyalty: An Investigation of University Students' Travel Behaviour。Tourism Management,27(3),437-452。  new window
20.Bessière, J.(1998)。Local development and heritage: Traditional food and cuisine as tourist attractions in rural areas。Sociologia Ruralis,38(1),21-34。  new window
21.Sparks, Beverly(2007)。Planning a wine tourism vacation? Factors that help to predict tourist behavioural intentions。Tourism Management,28(5),1180-1192。  new window
22.Lu, Shun、Fine, Gary Alan(1995)。The Presentation of Ethnic Authenticity: Chinese Food as a Social Accomplishment。The Sociological Quarterly,36(3),535-553。  new window
23.Patterson, P. G.、Spreng, R. A.(1997)。Modeling the Relationship Between Perceived Value, Satisfaction and Repurchase Intentions in Business-to-Business Service Context: An Empirical Examination。International Journal of Service Industry Management,8(5),415-432。  new window
24.Wang, Ning(1999)。Rethinking authenticity in Tourism experience。Annals of Tourism Research,26(2),349-370。  new window
25.Chi, C. G. Q.、Chua, B. L.、Othman, M.、Karim, M. S. A.(2013)。Investigating the structural relationships between food image, food satisfaction, culinary quality, and behavioral intentions: The case of Malaysia。International Journal of Hospitality & Tourism Administration,14(2),99-120。  new window
26.Cole, S. T.、Illum, S. F.(2006)。Examining the mediating role of festival visitors' satisfaction in the relationship between service quality and behavioral intentions。Journal of Vacation Marketing,12(2),160-173。  new window
27.Gallarza, M. G.、Gil, I.(2008)。The concept of value and its dimensions: A tool for analyzing tourism experiences。Tourism Review,63(3),4-20。  new window
28.Cohen, Eric、Avielie, Nir(2004)。Food in tourism-attraction and impediment。Annals of Tourism Research,31(4),755-778。  new window
29.Frochot, I.(2003)。An analysis of regional positioning and its associated food images in French tourism regional brochures。Journal of Travel and Tourism Marketing,14(3/4),77-96。  new window
30.Mak, A. H. N.、Lumbers, M.、Eves, A.(2011)。Globalisation and food consumption in tourism。Annals of Tourism Research,39(1),171-196。  new window
31.Bagozzi, R. P.、Kimmel, S. K.(1995)。A comparison of leading theories for the prediction of goal directed behaviours。British Journal of Social Psychology,34(4),437-461。  new window
32.Dodds, William B.(1991)。In search of value: How price and store name information influence buyers' product perceptions。Journal of Consumer Marketing,8(2),15-24。  new window
33.李安娜、邱長光、陳瑩育(20150700)。鹿港老街飲食吸引力、知覺品質與遊客重遊行為意圖之研究。建國科大社會人文期刊,34(2),1-17。new window  延伸查詢new window
34.Casey, A.、Slugoski, B.、Helmes, E.(2014)。Cultural authenticity as a heuristic process: An investigation of the distraction hypothesis in a consumer evaluation paradigm。Food Quality and Preference,38,75-82。  new window
35.Ebster, C.、Guist, I.(2005)。The role of authenticity in ethnic theme restaurants。Journal of Foodservice Business Research,7(2),41-52。  new window
36.Jang, S. C.、Ha, J.、Park, K.(2012)。Effects of ethnic authenticity: Investigating Korean restaurant customers in the U.S.。International Journal of Hospitality Management,31(3),990-1003。  new window
37.Ryu, K.、Han, H.(2010)。Predicting tourists' intention to try local cuisine using a modified theory of reasoned action: The case of New Orleans。Journal of Travel and Tourism Marketing,27(5),491-506。  new window
38.Wang, C.-Y.、Mattila, A. S.(2013)。The impact of servicescape cues on consumer prepurchase authenticity assessment and patronage intentions to ethnic restaurants。Journal of Hospitality andTourism Research,23(1),1-27。  new window
39.Cohen, Erik(1988)。Authenticity and Commoditization in Tourism。Annals of Tourism Research,15(3),371-386。  new window
40.Ajzen, I.(1991)。The theory of planned behavior。Organizational Behavior and Human Decision Processes,50(2),179-211。  new window
41.Ostrom, Amy、Iacobucci, Dawn(1995)。Consumer Trade-Offs and the Evaluation of Services。Journal of Marketing,59(1),17-28。  new window
42.Lee, Choong-Ki、Yoon, Yoo-Shik、Lee, Seung-Kon(2007)。Investigating the Relationships among Perceived Value, Satisfaction, and Recommendations: The Case of the Korean DMZ。Tourism Management,28(1),204-214。  new window
43.Ryu, K.、Han, Heesup、Kim, T. H.(2008)。The relationships among overall quick-casual restaurant image, perceived value, customer satisfaction, and behavioral intentions。International Journal of Hospitality Management,27(3),459-469。  new window
44.Baker, Dwayne A.、Crompton, John L.(2000)。Quality, satisfaction and behavioral intentions。Annals of Tourism Research,27(3),785-804。  new window
45.Hellier, Phillip K.、Geursen, Gus M.、Carr, Rodney A.、Rickard, John A.(2003)。Customer repurchase intention: A general structural equation model。European Journal of Marketing,37(11/12),1762-1800。  new window
46.Bigné, J. Enrique、Sánchez, M. Isabel、Sánchez, Javier(2001)。Tourism image, evaluation variables and after purchase behaviour: inter-relationship。Tourism management,22(6),607-616。  new window
47.Zeithaml, Valarie A.(1988)。Consumer Perceptions of Price, Quality, and Value: A Means-End Model and Synthesis of Evidence。Journal of Marketing,52(3),2-22。  new window
48.Petrick, James F.、Morais, Duarte D.、Norman, William C.(2001)。An Examination of the Determinants of Entertainment Vacationers' Intentions to Revisit。Journal of Travel Research,40(1),41-48。  new window
圖書
1.Zikman, S.(1999)。The power of travel: A passport to adventure, discovery, and growth。Tarcher。  new window
2.Eco, U.(1986)。Travels in Hyperreality: Essays。Harcourt。  new window
3.Kotler, P.、Keller, K. L.(2006)。Marketing management。Prentice Hall。  new window
4.Jöreskog, K. G.、Sörbom, D.(1989)。LISREL7: A guide to the program and application。Chicago, IL:Scientific Software International。  new window
5.Trilling, Lionel(1972)。Sincerity and Authenticity。London:Oxford University Press。  new window
6.Hatcher, Larry(1994)。A step-by-step approach to using the SAS system for factor analysis and structural equation modeling。SAS Institute, Inc.。  new window
其他
1.National Restaurant Association(2010)。Restaurant industry operations report,http://imis.restaurant.org/store/detail.aspx?id=OPSRPT2010。  new window
圖書論文
1.Fishbein, M.、Manfredo, M. J.(1992)。A theory of behaviour change。Influencing human behaviour: Theory and applications in recreation, tourism and natural resource management。Champaign, IL:Sagamore Publishing Inc.。  new window
2.Appadurai, Arjun(1986)。Introduction: Commodities and the Politics of Value。The Social Life of Things: Commodities in Cultural Perspective。Cambridge University Press。  new window
 
 
 
 
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