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Tourism Recreation Research Volume 47, 2022 - Issue 3: Gastronomic Tourism Experiences and Experiential Marketing
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Articles

Discovering gastronomic tourists’ profiles through artificial neural networks: analysis, opinions and attitudes

Salvador Moral-Cuadraa Department of Financial Economics and Accounting, University of Granada, Melilla, SpainORCID Iconhttps://orcid.org/0000-0003-0853-7032View further author information
ORCID Icon,
Miguel Á. Solano-Sánchezb Department of Statistics and Econometrics, University of Córdoba, Córdoba, SpainCorrespondence[email protected]
ORCID Iconhttps://orcid.org/0000-0001-5468-1639View further author information
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Antonio Menor-Camposc Department of Agrarian Economics, Finance and Accounting, University of Córdoba, Córdoba, SpainORCID Iconhttps://orcid.org/0000-0003-4935-5315View further author information
ORCID Icon &
Tomás López-Guzmánd Department of Applied Economics, University of Córdoba, Córdoba, SpainORCID Iconhttps://orcid.org/0000-0001-8800-8223View further author information
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Pages 347-358 | Received 23 Dec 2020, Accepted 13 Oct 2021, Published online: 25 Nov 2021

Citations (11)

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Read on this site (2)

Amare Wondirad & Gabrielle Verheye. (2023) Does gastronomy determine visitors’ holiday destination choice? Empirical evidence based on a mixed-methods research approach. Cogent Food & Agriculture 9:2.
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Joana Lima, Jaime Serra, Maria Do Rosário Borges & Noémi Marujo. (2023) Is gastronomy important for UNESCO world heritage sites’ tourists? A case study from Portugal. Anatolia 0:0, pages 1-13.
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Articles from other publishers (9)

Lucía García-García, Miguel Ángel Solano-Sánchez, Tomás López-Guzmán & Salvador Moral-Cuadra. (2024) Discovering flamenco show audience tourists’ profile: Sentiment analysis, opinions and attitudes. Journal of Destination Marketing & Management 32, pages 100876.
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Kaushik Samaddar & Sanjana Mondal. (2023) Reinforcing sustainable consumption practices through promoting gastronomic tourism: a cross-sectional study from India and Bangladesh. International Journal of Tourism Cities 10:1, pages 185-212.
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Josef Lochman & Jiří Vágner. (2023) Meatless gastronomy: a threat or an opportunity for tourism development?. Journal of Tourism Futures 10:1, pages 75-86.
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Mert Öğretmenoğlu, Kartal Doğukan Çıkı, Büşra Kesici & Orhan Akova. (2023) Components of tourists' palace cuisine dining experiences: the case of ottoman-concept restaurants. Journal of Hospitality and Tourism Insights 6:5, pages 2610-2627.
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Romulus Gruia & Liviu Gaceu. (2023) OPTIMIZING PROACTIVE COLLABORATIVE AND COOPERATIVE RELATIONSHIPS BETWEEN FOOD SUPPLIERS AND RESTAURANTS. Annals of the Academy of Romanian Scientists Series on Agriculture, Silviculture and Veterinary Medicine 12:1, pages 15-26.
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Óscar Gutiérrez-Aragón, Gaspar Berbel Giménez, Meritxell Copeiro-Fernández & Itziar Linde-Gomis. (2022) Impacto del marketing sensorial en decisiones del turista gastronómico en restaurantes. Redmarka. Revista de Marketing Aplicado 26:2, pages 136-154.
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Mª Genoveva Dancausa Millán & Mª Genoveva Millán Vázquez de la Torre. (2022) Quality Food Products as a Tourist Attraction in the Province of Córdoba (Spain). International Journal of Environmental Research and Public Health 19:19, pages 12754.
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Cinthia Rolim de Albuquerque Meneguel, Ricardo David Hernández-Rojas & Manuel Rivera Mateos. (2022) The synergy between food and agri-food suppliers, and the restaurant sector in the World Heritage City of Córdoba (Spain). Journal of Ethnic Foods 9:1.
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Miguel Ángel Solano-Sánchez, Cándida María Domínguez-Valerio, Ana Lendínez-Turón & Minerva Aguilar-Rivero. (2022) Sustainable Economic Development Education: The Use of Artificial Neural Networks for the Profile Estimation of Students from Developing Countries. Sustainability 14:3, pages 1192.
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