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To provide insights into holiday well-being, the purpose of this paper is to examine two inevitable traveller activities related to destinations’ gastronomy: pre-trip food information sourcing and the daily meals consumed.

A survey was carried out among 243 Finnish travellers. The findings are based on univariate analysis (t-test, ANOVA and regression analysis).

Pre-trip behaviour to ensure holiday well-being is based on travellers’ interests in food, an emotional desire for a sense of safety and a functional desire for convenience, while they collect information from the internet and guidebooks about recommended food places and local food as well as food safety and price level. Travellers’ place the highest importance on dinner for their holiday well-being, especially foodies – those travellers with a keen interest in food. Breakfast is the second most important meal contributing to holiday well-being.

These findings inform destination marketing organisations about what food dimensions they should emphasise in destination gastronomy-related marketing communication for tour operators and hotel and local restaurants about the essence of dinner and breakfast for holiday well-being.

The study provides insights into the role of destinations’ gastronomy in holiday well-being, which deserves to be studied in the current era of experiences and food interest.

This paper aims to explore the components of a negative memorable Airbnb experience.

Two studies of North American and British nationals were conducted online using an open-ended survey questionnaire with photo-elicitation via Amazon Mechanical Turk (MTurk). The grounded theory was used to analyse the collected data.

The findings of the current study are destination-specific and generalisation is limited. In addition, this study gathered data using an open-ended survey questionnaire with visual images (photo-elicitation technique) in MTurk. Moreover, the study participants were mainly Westerners.

Airbnb could provide hosts with a service quality checklist to warrant quality assurance across listings. Hosts must be informed, guided and monitored so that service quality standards are fulfilled. In addition, hosts should be incentivised to write an honest and accurate description of their listing.

Airbnb can provide hosts with a service quality checklist to ensure standardisation and quality assurance across listings. Hosts must be informed, guided and monitored so that service quality standards are fulfilled. In addition, hosts might benefit from training or workshops on the role of hosting and service quality management.

This is one of the first studies to explore the components of a negative memorable experience in the context of Airbnb.

负面的难忘体验：北美及英国Airbnb住客视角分析

在本文中, 我们探讨负面难忘的Airbnb体验的组成部分。

两项研究针对北美和英国居民的展开, 并使用亚马逊土耳其机器人（Amazon Mechanical Turk）来通过匿名调查问卷的方式在线进行照片提取。 采用扎根理论对收集到的数据进行了分析。

这项研究确定了负面令人难忘的Airbnb体验的三个最常见的组成部分：肮脏和恶劣的房间条件；恶劣的, 欺骗性的和粗鲁的主人行为；以及糟糕的客户服务。调查结果支持研究表明Airbnb的服务质量是不可预测的。

目前研究的结果是基于特定目的地的, 并且其概括性是有限的。 此外, 这项研究收集数据使用匿名调查问卷的MTurk视觉图像（照片提取技术）。 此外, 研究参与者主要是西方人。

爱彼迎可以为业主提供服务质量清单, 以保证整个列表款项的质量。 房主必须得到通知、指导和监测, 以便满足服务质量标准。 此外, 应该鼓励房主写一个诚实和准确的房源描述。

此研究在探索在Airbnb的背景下负面难忘体验的组成部分中处于领先地位。

爱彼迎, 记忆, 负面的难忘体验, 服务质量, 共享经济

研究论文

Experiencias negativas memorables: Perspectivas de los huéspedes de Airbnb de Norteamérica y Gran Bretaña

En este documento, exploramos los componentes de una experiencia negativa y memorable de las aerobombas.

Se realizaron dos estudios de ciudadanos norteamericanos y británicos en línea utilizando un cuestionario de encuesta abierto con foto-elicitación a través de Amazon Mechanical Turk. Se utilizó la teoría fundamentada para analizar los datos recogidos.

Este estudio identificó los tres componentes más comunes de las experiencias memorables negativas de las Airbnb: condiciones sucias y pobres de la habitación; comportamiento malo, engañoso y grosero del anfitrión; y un pobre servicio al cliente. Los resultados apoyan los estudios que indican que la calidad del servicio de Airbnb es impredecible.

Los hallazgos del estudio actual son específicos para cada destino y la generalización es limitada. Además, este estudio recopiló datos mediante un cuestionario de encuesta abierto con imágenes visuales (técnica de fotoelicitación) en MTurk. Además, los participantes del estudio eran principalmente occidentales.

Airbnb podría proporcionar a los anfitriones una lista de control de calidad del servicio para garantizar la calidad de los listados. Los anfitriones deben ser informados, guiados y monitoreados para que se cumplan los estándares de calidad del servicio. Además, se debería incentivar a los anfitriones para que escriban una descripción honesta y precisa de su listado.

Este es uno de los primeros estudios que explora los componentes de una experiencia negativa y memorable en el contexto de Airbnb.

Calidad de servicio, Memoria, Airbnb, Economía de compartir, Experiencia negativa memorable

Trabajo de investigación

This study aims to bridge the gaps in the extant literature on memorable tourism experiences (MTEs) and Airbnb by exploring the sources of negative memorable Airbnb experiences among Finnish guests.

This study used a qualitative approach and used data collected through semi-structured interviews. The sampling criteria for selecting participants were that they must be Finnish nationals who had booked and stayed in an Airbnb accommodation within the past 36 months. The participants were selected using a criteria-based snowball sampling technique. A qualitative empirical study was conducted using self-structured interviews that were completed by 18 Finnish tourists who had stayed at an Airbnb property in the past three years.

Three main sources constitute the conceptual framework of a negative memorable Airbnb experience: unclean accommodations, unpleasant host behaviour and poor customer service.

Airbnb management should make efforts to reduce guests’ negative experiences. This goal can be achieved by developing service-quality-management policies and strategies that are standardised, clear and universally applicable to all hosts. In addition, Airbnb management should recruit qualified customer service personnel and equip them with service recovery skills through training and control mechanisms. Such training should focus on upgrading their ability to handle complaints.

This study responds to the need to examine negative incidents that are a part of MTEs and the sources of negative memories. The originality of this study includes the extension of the existing literature on MTEs and Airbnb, as a conceptual framework of negative memorable Airbnb experiences that comprises three main components: unclean rooms, unpleasant host behaviour and poor customer service has been proposed.

This qualitative study aims to explore the activities that guests perform while staying in Airbnbs, emotions associated with these experiences and the components of memorable Airbnb experiences.

An empirical study of a qualitative nature was conducted using a self-administered open-ended questionnaire among tourists who had stayed in an Airbnb in the past three years. Data were collected using two different sources for triangulation purposes, referred to as Studies 1 and 2.

Many respondents reported conducting similar activities while at home and while staying in an Airbnb, supporting Burch’s (1969) spill-over theory. Travellers mostly recalled mundane activities, such as cooking. The results suggest that the spill-over effect is more prevalent in the Airbnb context than in other accommodation types, as one often travels from one’s own home to another’s home. Respondents associated their Airbnb experience with the positive emotion of joy. Respondents mentioned numerous reasons for having felt joy during their Airbnb experiences, such as sharing the trip with travel companions and spending time with friends.

Airbnb should clearly define host’s tasks and responsibilities, hosts should treat guests in a friendly manner, which includes resolving any problems they face in relation to the rental property.

This paper proposes a new conceptual framework for a memorable Airbnb experience, which comprises several components: socialising and bonding with friends and family members, location, the host’s hospitality, a homely feeling, home amenities and negative experiences (the poor condition of the room and a dishonest host).

This study aims to examine how cruise ship dinescapes, as a specific type of organized and staged service environment, influence customers’ attitudes, on-board behaviour, satisfaction and behavioural intentions.

Data was collected using a cross-sectional survey from 552 passengers on-board one of the big cruise ships with a Caribbean itinerary.

Cruise ship dinescape, as an on-board food experience platform, is built on three dimensions: restaurant atmospherics, interactions with other guests and restaurant staff. The findings show how these dimensions influence passengers’ emotional experiences and quality perceptions. The results also show how travellers’ cruise ship dinescape satisfaction affect their overall vacation satisfaction and future travel behaviour.

The findings imply that cruise companies should pay extra attention to organised food service environments like dinescapes staged for passengers. Through these scapes cruise companies may provide favourable platforms enabling dining satisfaction, but also social interaction and co-creation of memorable experiences.

This study builds a comprehensive model in cruise ship context, which links dinescape experiences to overall cruise ship dining experiences and dining behaviour mediated by emotional and perceived quality outcomes with further consequences.

This study aims to explore the antecedents that generate value co-destruction, the negative outcomes resulting from interactive value formation, in the sharing economy context, particularly taxi services. The focus of the study is on customers’ Uber reviews that are written in English and posted online. Three keywords, “bad”, “terrible” and “awful”, were used to capture online narratives linked to customers’ negative experiences with Uber. Out of the 758 online reviews, 75 negative reviews were analysed in this study.

A grounded theory approach was used for data analysis.

Two distinct themes resulted in value co-destruction: Uber drivers’ bad behaviour and poor customer service. The managerial implications include that Uber clearly should invest more resources to minimise the negative experiences of its customers by clearly defining the taxi drivers’ tasks and responsibilities. In addition, when customers report their dissatisfaction, they should be dealt with promptly and effectively through good customer service.

First, the netnography study, by its nature, was restricted to those customers who shared their reviews online. The study did not consider those customers who have not posted their reviews online. Second, the focus of the study was on customer reviews that were written in English. Third, only three keywords (“bad”, “terrible” and “awful”) were used in the data selection process, limiting the number of review posts (75) that were analysed in this study. In addition, even if this study does not produce statistically generalizable findings, the findings are valuable in an analytical sense.

From a managerial perspective, Uber clearly should invest more in resources to minimise the negative experiences of its customers (both domestic customers and tourists) by clearly defining the taxi drivers’ tasks and responsibilities. If the drivers’ tasks are unclear, then customers cannot be served in an effective manner and with consistent service quality. The taxi drivers, regardless of their full-time or part-time work shifts, should ensure that quality services are offered to customers. Providing high-quality service might reduce the number of complaints and result in positive comments and compliments.

This study addresses the gap in previous literature by examining customers’ negative experiences during the overall service encounter and antecedents of value co-destruction in the context of Uber. This study contributes to a better understanding of value co-destruction within the sharing economy.

This paper aims to propose a new model of memorable Airbnb experiences that was tested by examining the effects of the novelty of the experience, experience co-creation, hospitableness and facility service quality on memorable Airbnb experiences. This study also examined the impact of such experiences on hedonic well-being.

Using an online survey questionnaire on Amazon Mechanical Turk, we gathered data from 214 international tourists who stayed in an Airbnb rental property during the three months preceding the time of data collection (November 2020–January 2021).

This study confirmed that novelty of the experience, experience co-creation, hospitableness and facility service quality are key variables in the formation of tourists’ memorable Airbnb experiences and that the latter further influences tourists’ hedonic well-being.

Airbnb guests should not be viewed as passive agents but as active producers of their own consumption experiences. Airbnb hosts should, thus, be highly involved when their guests want to co-create their experiences by actively interacting with them. For example, hosts should make recommendations for dining and sightseeing.

This study contributed to the existing literature on memorable tourism experiences and Airbnb by furthering the understanding of the antecedents of memorable Airbnb experiences and of the mediating effect of memorable Airbnb experience on hedonic well-being.

This study aims to examine the relationships among the dimensions of consumption values (functional, social and emotional), co-creation, information overload, satisfaction and continuance intention derived from the use of the Airbnb platform.

A Web-based survey was conducted among Italians, and a valid sample of 259 persons was obtained for data analysis.

The survey results indicated that only functional value and social value are strong predictors of satisfaction in the use of the Airbnb website for accommodation booking. Co-creation and absence of information overload also contribute to satisfaction with using the Airbnb website for accommodation booking, which in turn affects continuance intention.

The findings of this study are highly destination-specific, given that the authors collected the data only from Italian residents. The sample was based on a snowball sampling technique; thus, the study findings could be misrepresented because of sampling selection bias. Moreover, the study was limited to the use of three dimensions of consumption values, co-creation, information overload and satisfaction to predict continuance intention. Furthermore, the present study adopted a Web-based survey questionnaire.

Managerial implications include recommendations for hosts to emphasise their prices when listing accommodations on the Airbnb website and to focus on active interaction with potential guests. Information on the website should also be organised to avoid information overload.

This study allows a deeper understanding of users’ continuance intention with regards to the Airbnb website by exploring the possible determinants.

本研究考察了消费价值（功能、社会和情感方面）、共同创造、信息超载、满意度与Airbnb平台持续参与使用之间的关系。

研究对意大利人进行了网上调查, 得到了259份有效的抽样数据并进行分析。

调查结果显示, 只有功能价值和社会价值才能强烈预测Airbnb网站住宿预订的满意度。共同创造和信息不超载也有助于使用Airbnb网站进行住宿预订的满意度, 这又会影响网站的持续参与使用。

这项研究的结果受地域限制, 因为我们只收集了意大利居民的数据。该样本基于滚雪球采样技术, 因此, 由于抽样选择偏差, 研究结果可能被歪曲。该研究还仅限于使用消费价值、共同创造、信息超载和满意度三个维度来预测持续参与使用。此外, 网上调查问卷的发放也可能会影响问卷的质量。

本研究的管理意义包括建议房东在Airbnb网站上列出住宿时强调价格, 并专注于与潜在客人的积极互动。房东还应组织网站上的信息, 以避免信息超载。

这项研究通过探索可能的决定因素, 更深入地了解用户对Airbnb网站的持续参与使用。

Este estudio examina las relaciones entre las dimensiones de los valores de consumo (funcional, social y emocional), co-creación, sobrecarga de información, satisfacción e intención de continuidad, derivada del uso de la plataforma Airbnb.

Se realizó una encuesta “en línea”, entre italianos, y se obtuvo para el análisis de datos, una muestra válida de 259 personas.

Los resultados de la encuesta indicaron, que solo el valor funcional y el valor social, son fuertes predictores de la satisfacción en el uso del sitio web de Airbnb a la hora de hacer reservas de alojamiento. La creación conjunta y la ausencia de sobrecarga de información, también contribuyen a la satisfacción de usar el sitio web de Airbnb, para reservar alojamiento, lo que a su vez afecta la intención de continuidad.

Los resultados de este estudio son específicos para un destino, dado que la recolección de los los datos solo se efectúo sobre residentes italianos. La muestra final, se obtuvo con una técnica de muestreo de bolas de nieve; por lo tanto, los resultados del estudio podrían tergiversarse debido al sesgo de selección de muestreo. Además, el estudio se limitó al uso de tres dimensiones de valores de consumo, co-creación, sobrecarga de información y satisfacción para predecir la intención de continuidad. Además, el presente estudio adoptó un cuestionario de encuesta basado en la web.

Las implicaciones gerenciales incluyen recomendaciones para que los anfitriones resalten sus precios, al enumerar alojamientos de Airbnb y centrarse en la interacción activa con posibles huéspedes. La información en el sitio web también debe organizarse para evitar la sobrecarga de información.

Este estudio permite una comprensión más profunda sobre la intención de continuidad de los usuarios con respecto al sitio web de Airbnb, al explorar los posibles determinantes que la afectan.

The purpose of this study is to test Kim et al.’s (2012) seven-dimension memorable tourism experience (MTE) scale in a new context and with a new sample. In addition, the study aims to test for causes or relationships between satisfaction, MTE dimensions, co-creative tourism experiences and memorability, as well as the mediating effect of memorability on tourists’ behavioural intention.

This study uses a cross-sectional survey design using a questionnaire to collect data. Three trained interviewers questioned international travellers in the boarding area in Olbia-Costa Smeralda Airport while they were waiting to board their flights home. The interviewers also distributed and administered the questionnaires. The questionnaire was in English. Data collection was carried out from August to October 2017.

In terms of the theoretical implications of this study, its findings result in a different MTE construct than that of Kim et al.’s (2012) study. Although they discuss seven important experiential tourism factors that are likely to affect the memorability of a person’s experience, what emerges from the present research is that satisfaction, novelty, refreshment, involvement and knowledge significantly influence the memorability of a tourist’s experience.

This study has some limitations. First, it is highly site-specific and based on a convenience sample, rendering the findings non-generalizable to either the destination under investigation or any other tourism destination. Further studies should be conducted in other Mediterranean cities to generalise the significance of these findings. Although English can be considered the primary international language, the fact that the survey has been written only in English could have excluded non-English speakers from participating in the study. In addition, the study has not considered national domestic tourists. In the future, translating the survey into different languages and interviewing domestic tourists visiting the island might be useful.

Tourism service providers could gather feedback forms from tourists to measure and improve their satisfaction. Additionally, the multiplicity of actors involved in the tourism sector should coordinate and cooperate with one another to create tourism experiences that result in high overall visitor satisfaction. Tourism service providers could also offer new and diverse encounters, for example, the chance to attend local festivals to arouse curiosity, as studies suggest that such novel activities make the experiences particularly memorable. Public officials should also focus on site rejuvenation to appeal to novelty seekers who have visited previously.

Overall, the study highlights the discrepancies in the effects of satisfaction, MTE dimensions and co-creative tourism experience on the memorability of a trip experience in relation to previous studies. The results of the analysis refute the assumption that the seven MTE dimensions are representative across a variety of destination-specific tourist experiences. Besides the identified five dimensions, opening up the discussion on other factors that might influence the memorability of tourists’ experiences presents an updated agenda.

本研究的目的是在新的环境中用新的样本测试Kim等人（2012年）的七维MTE量表。此外, 该研究旨在测试满意度、MTE 维度、共同创意的旅游体验和纪念品之间的原因或关系, 以及纪念品对游客行为意图的中介作用。

本研究采用横截面调查设计, 使用问卷收集数据。三名经过培训的采访者在奥尔比亚-科斯塔斯梅拉达机场的登机区询问等待登机回家国际旅客。面试官还负责分发和管理英文问卷。数据收集工作于2017年8月至10月进行。

就本研究的理论意义而言, 其发现得出了与Kim等人（2012年）研究不同的MTE结构。虽然他们讨论了七个重要的体验旅游因素, 可能影响一个人的体验的纪念性, 从目前的研究得到的是, 满意度, 新奇, 精力恢复, 参与和知识显著影响游客体验的纪念性。

这项研究有一些局限性。首先, 它高度基于特定的地点, 并且基于便利样本, 使得调查结果无法与此次调研的目的地或其他旅游目的地通用。未来应在其他地中海城市进行进一步的研究, 以概括这些发现的重要性。虽然英语被认为是主要的国际通用语言, 但仅以英文编写的调查问卷可能使非英语使用者无法参与研究。此外, 该研究没有考虑国内游客。未来研究可以将调查翻译成不同的语言并采访访问该岛的国内游客。

旅游服务提供者可以从游客那里收集反馈表, 以衡量和提高他们的满意度。此外, 旅游活动的多方参与者应相互协调和合作, 创造旅游体验, 使游客的总体满意度达到较高水平。研究表明, 新颖的活动可以使旅游经历特别令人难忘, 因此, 旅游服务提供者也可以提供新的和多样化的接触, 例如, 有机会参加当地节日以唤起好奇心。政府官员还应关注网站活力, 以吸引访问网站的新奇探索者。

总体而言, 该研究强调了满意度、MTE 维度和共同创意旅游体验对旅行体验的影响与之前研究相比的差异。分析结果驳斥了七个 MTE 维度在各种特定目的地的旅游体验中具有代表性的假设。除了讨论发现的五个维度外, 此研究对可能影响游客体验的可纪念性的其他因素展开了讨论, 推动并更新了现有的研究议程。

El propósito de este estudio es probar la escala MTE de Kim et al. (2012) y sus siete dimensiones, en un nuevo contexto y con una nueva muestra. Además, el objetivo del estudio es evaluar las causas o las relaciones entre, satisfacción, dimensiones MTE, experiencias co-creativas de turismo y la memorabilidad, así como el efecto mediador de la memorabilidad, en la intención de comportamiento de los turistas.

Este estudio emplea un diseño de encuesta transversal y utiliza un cuestionario para recopilar los datos. Tres entrevistadores interrogaron a viajeros internacionales en el área de embarque en el aeropuerto Olbia-Costa Smeralda, mientras esperaban en el embarque de sus vuelos de retorno. Los entrevistadores también distribuyeron y administraron los cuestionarios. El cuestionario estaba en inglés. La recolección de datos se realizó de agosto a octubre de 2017.

En términos de implicaciones teóricas del estudio, los resultados desprenden una construcción MTE diferente a la del estudio de Kim et al. (2012). Si bien, discuten los siete factores del turismo experiencial, que probablemente afecten a lo memorable de la experiencia de una persona. Lo que surge de la presente investigación es que, la satisfacción, la novedad, el refrigerio, la participación y el conocimiento influyen significativamente en en todo lo memorable de la experiencia de un turista.

Este estudio tiene algunas limitaciones. Primero, es altamente específico del sitio y se basa en una muestra de conveniencia, lo que hace que los hallazgos no sean generalizables, ni para el destino, bajo investigación, ni para ningún otro destino turístico. Se deben realizar más estudios en otras ciudades mediterráneas para poder generalizar la importancia de estos resultados. Aunque el inglés puede considerarse el principal idioma internacional, el hecho de que la encuesta se haya escrito solo en inglés podría haber excluido a los que no hablan inglés a la hora de participar en el estudio. Además, no se ha considerado a los turistas nacionales. En el futuro, podría ser útil traducir la encuesta a diferentes idiomas y entrevistar a los turistas nacionales que visitan la isla.

Los proveedores de servicios turísticos podrían recopilar formularios de comentarios de los turistas para medir y mejorar su satisfacción. Además, la multiplicidad de actores involucrados en el sector turístico debe coordinarse y cooperar entre sí para crear experiencias turísticas que resulten para una alta satisfacción de los visitantes. Los proveedores de servicios turísticos también podrían ofrecer nuevos y diversos encuentros; por ejemplo, la oportunidad de asistir a festivales locales para despertar curiosidad, ya que los estudios sugieren que actividades novedosas hacen que las experiencias sean particularmente memorables. Los funcionarios públicos también deberían centrarse en el rejuvenecimiento del sitio para atraer a los buscadores de novedades que hayan visitado anteriormente.

En general, el estudio destaca las discrepancias entre los efectos de la satisfacción, las dimensiones de MTE y la experiencia turística co-creativa en la memorabilidad de una experiencia de viaje en relación con estudios anteriores. Los resultados del análisis refutan la suposición de que las siete dimensiones MTE son representativas en una variedad de experiencias turísticas específicas del destino. Además de las cinco dimensiones identificadas, abrir la discusión sobre otros factores que podrían influir en la memorabilidad de las experiencias de los turistas presenta una agenda actualizada.

This study aims to explore factors affecting travellers’ food-related behaviour by focusing on the local food market. By doing so, the study contributes to the research on food experience in tourism and food-based regional development. The local food phenomenon presents essential research issues from various perspectives.

A self-administered questionnaire provided to attendees of a travel fair gauges respondents’ food attitudes and food-related behaviour related to information sourcing and perceptions of food experiences.

The study reveals three types of food-related behaviour. Experiencers are committed; they perceive food as essential to destination choices. They search for food-related information before their trips and value originality, newness and locality, as well as authenticity and uniqueness in local food, which eventually have an impact on travel satisfaction. Enjoyers have more casual attitudes towards food, though they view it as an important aspect of their holiday. For survivors, the local food of their destination serves mainly physiological needs.

Travellers’ food-related attitudes vary, and they behave according to these variations. This information serves as a means to brand hospitality and tourism businesses. Local food attracts travellers and it contributes to the tourist experience, indicating marketing potential for hospitality industries, tourism business and regional development.

This study adds to tourism research by exploring the effect of food attitudes on behaviours related to local food and local food markets. In particular, it highlights information sourcing, including local food and restaurants, and reveals food and eating characteristics that contribute to various types of travellers’ local food experiences, which have received little prior research attention.