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Authenticity has been studied from a variety of disciplinary perspectives, leading to a rich but confused literature. This study, a review, aims to compare the psychology and sociology/tourism definitions of authenticity to clarify the concept. From a psychological perspective, authenticity is a mental appraisal of an object or experience as valued leading to feelings and summative judgements (such as satisfaction or perceived value). In objective authenticity, a person values the object due to belief in an expert’s opinion, constructive authenticity relies on socially constructed values, while existential authenticity is based on one’s self-identity. The resultant achievement of a valued goal, such as seeing a valued object, leads to feelings of pleasure. Sociological definitions are similar but based on different theoretical antecedent causes of constructed and existential authenticity. The paper further discusses the use of theory in tourism and the project to develop tourism as a discipline. This project is considered unlikely to be successful and in turn, as argued, it is more useful to apply theory from other disciplines in a multidisciplinary manner. The results emphasise that it is necessary for tourism researchers to understand the origins and development of the concepts they use and their various definitions.

The purpose of this paper is to assess how technology transfer offices (TTOs) of a public university of the state of São Paulo use patent valuation methods in the process of using developed technology value and transferring technology to industry.

This study is an exploratory qualitative investigation based on a case study conducted in a public university in the state of São Paulo. The university has a TTO and an internal structure for technology transfer. In-depth interviews were conducted with the TTO manager about patent valuation and the answers given were analysed.

The results on how TTOs use patent valuation methods in the process of assigning value to technology indicate which factors facilitate and which factors hinder the valuation of patents in technologies developed at universities.

The possible lack of data disclosure due to confidentiality regarding royalties and trading fees makes further comparisons between Brazilian public universities difficult. Therefore, this study recommends that further studies on patent valuation and technology transfer process at private universities, research institutes and public and private companies should be performed.

In the practice, this study contributes to companies and TTOs by increasing their synergies in licensing negotiations, as well as by reducing the gap of information, between the business parties for assignment and transfer of technologies. With regard to theoretical contribution, this study can cite advances in the methods to measure the financial benefits arising from the valuation of technologies embedded in the patents.

Owing to the lack of research on the methods of valuation used by TTOs of Brazilian universities, the present study can be useful in serving as a theoretical source for future research and in supporting future TTO negotiations in the process of transferring technologies to productive industry.

This study aims to investigate the impact of gastronomic sensory experiences on customer intention to revisit. The paper analyses if sensory perception is positively related to experiential value and attempts to verify if customer satisfaction is positively related to post-purchase behaviour.

The paper adopts a quantitative approach through structural equation modelling for analysing the data collected from 416 respondents in Portugal, a country well-known for its gastronomy.

Sensory perception positively impacts the experiential value in its functional and emotional dimensions. Furthermore, immediate customer satisfaction induces positive post-purchase behaviour regarding slow food restaurants.

This study provides practical guidelines for managers to monitor customer satisfaction by applying sensory marketing techniques. Furthermore, slow food advocates for environmentally sustainable practices, social welfare and the preservation of biodiversity and local culinary traditions.

Slow Food restaurants must remain authentic and sustainable to develop a traditional gastronomic experience. Sensory marketing is a marketing practice that uses senses to improve customers’ emotions and dining experiences. Although there are studies applied to the restaurant sector, there are hardly any applied to slow food.

本研究旨在探究顧客的美食感官體驗如何影響他們再訪的意向。研究人員擬分析感官知覺是否與體驗價值成正相關;研究人員亦擬證實客戶滿意度是否與購買後行為成正相關。

研究人員採用透過結構方程模型的定量方法,去分析取自從葡萄牙 (一個以美食馳名的國家)416名答覆者的數據。

研究結果顯示,感官知覺對體驗價值的功能和情緒層面會產生正面的影響; 而且,就慢食餐館而言,即時的客戶滿意度會促使正面的購買後行為。

慢食餐館必須保持它們烹調的食物是正宗的,它們亦需不斷發展傳統的美食體驗。感官營銷是一個利用感官知覺來改善顧客的情感體驗和用餐體驗的營銷實踐。雖然關於餐飲業的研究不甚缺乏,唯專門探討慢食的研究似仍未見。

本研究為經理和主管提供了實務指引,使他們能透過使用感官營銷技巧,去監測客戶滿意度。此外,慢食提倡環境可持續做法和社會福利,並主張保存生物多樣性和本地的烹飪傳統。