José Valverde-Roda, Salvador Moral-Cuadra, Minerva Aguilar-Rivero and Miguel Ángel Solano-Sánchez
This paper aims to replicate a model already proven in previous research in this field. This will make it possible to explain the possible relationships that may occur among the…
Abstract
Purpose
This paper aims to replicate a model already proven in previous research in this field. This will make it possible to explain the possible relationships that may occur among the motivations, perceived value, satisfaction and loyalty of the tourist towards the Alhambra and Generalife inscribed as World Heritage Site (WHS) in 1984.
Design/methodology/approach
From a dataset containing 1,612 surveys, a model a model based on structural equations has been carried out through SmartPLS software, focus the analysis on the model dependent variables’ predictive power, as well as the size of the effect and the statistical inference of the structural relationships.
Findings
The main conclusions include the influence of perceived value on satisfaction as well as the influence of the latter on loyalty. it is remarkable the effect that the perceived value has on satisfaction, and satisfaction on loyalty. This implies that a positive assessment of world heritage destinations leads a subsequent loyalty to them.
Practical implications
The results obtained in this research can be used as a starting point for the establishment of new strategies for the promotion of the destination in terms of tourism and heritage.
Originality/value
The inclusion in the list of WHS is recognition in terms of material and historical quality, as well as a stimulus for tourism because it increases the number of visits to the destination. Several studies carried out in these types of destinations have shown the existence of a relationship between motivations, perceived value, satisfaction and loyalty. However, there are no previous studies carried out in the Alhambra and the Generalife that sustain this relationship. This work makes a contribution that completes the academic literature on the study of the emotional bonds between the historical and monumental heritage and the tourist who visits it and its behaviour.
Details
Keywords
José Valverde-Roda, Miguel Jesús Medina Viruel, Lucía Castaño Prieto and Miguel Ángel Solano Sánchez
Gastronomy can be a key destination choice factor. As tourists, people will be able to learn more about the culture of the place through its culinary assets. This paper aims to…
Abstract
Purpose
Gastronomy can be a key destination choice factor. As tourists, people will be able to learn more about the culture of the place through its culinary assets. This paper aims to analyse the interest and the gastronomic motivations of tourists to the city of Granada (Spain), where two important UNESCO World Heritage Sites (WHS) are included.
Design/methodology/approach
To achieve the aim of this study, fieldwork was carried out on a representative sample of tourists in Granada (Spain). Specifically, a total of 1,612 valid surveys were filled out in culinary establishments and historical sites. In these surveys, the opinion of tourists regarding gastronomy and their motivations when travelling was assessed.
Findings
The results of this research allow to make a segmentation of tourists into three groups according to their position and their interest in gastronomy based on their destination choice, distinguishing among survivors, enjoyers and experiencers’ tourists. Additionally, it is confirmed that gastronomy is shaped as a motivation that influences the level of tourist satisfaction, performing as a differentiating element that can help increase the competitiveness of the destination.
Originality/value
This research contributes to the scarce academic literature on tourism experiences in a city with WHS recognitions. This study confirms the existence of a relationship between gastronomic motivations and the level of satisfaction achieved by tourists who visit the city of Granada, where no similar studies were found. In addition, this work confirms the connection between gastronomy and culture.