Luxury culinary tourism from customer perspective in Lapland
Le, Quyen (2023)
Le, Quyen
2023
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Julkaisun pysyvä osoite on
https://urn.fi/URN:NBN:fi:amk-2023120534474
https://urn.fi/URN:NBN:fi:amk-2023120534474
Tiivistelmä
Combining personal interest in food with the potential of luxury tourism, this research was conducted to understand what factors attracted customers’ attention during their luxury culinary consumption process by answering the question “What makes a luxury culinary experience luxurious and sustainable?”. The obtained results can be utilised for field development purpose, for instance, enriching the current knowledge base, or assisting scholars and businesses in shortening the process of forming common luxury standards; thereby contributing to reducing the seasonality of the Finnish Lapland tourism industry.
Mixed methods methodology was applied during the implementation phase. The methods used were participant observation, qualitative and quantitative content analysis. Participant observation was performed, which helped to form a criteria table used for the subsequent phase. A total of 2180 comments from online review sites were gathered and analysed in order to clarify which factors fine diners paid most attention to.
According to the findings, food and beverages quality was the top focus. Cultural sustainability was the most mentioned aspect of sustainability. Price was the least mentioned factor in the luxury dimension. Environmental sustainability accounted for an extremely small portion of the total comments, while there was no mention of social sustainability.
Thesis commissioner was SUHET - Creating and Implementing Education for Sustainable High-End Tourism throughout Europe project. The project aimed to provide participating organisations with relevant knowledge, thus they can timely respond to the increasing demand for luxury consumption.
Mixed methods methodology was applied during the implementation phase. The methods used were participant observation, qualitative and quantitative content analysis. Participant observation was performed, which helped to form a criteria table used for the subsequent phase. A total of 2180 comments from online review sites were gathered and analysed in order to clarify which factors fine diners paid most attention to.
According to the findings, food and beverages quality was the top focus. Cultural sustainability was the most mentioned aspect of sustainability. Price was the least mentioned factor in the luxury dimension. Environmental sustainability accounted for an extremely small portion of the total comments, while there was no mention of social sustainability.
Thesis commissioner was SUHET - Creating and Implementing Education for Sustainable High-End Tourism throughout Europe project. The project aimed to provide participating organisations with relevant knowledge, thus they can timely respond to the increasing demand for luxury consumption.