A tripartite model of tourist experience

This paper responses to the call for more structured discussion of the experience phenomena in tourism. Different approaches on experiences were interlinked to provide a novel multi-perspective conceptual model. The Conceptual Model for Experiences explored advances the current discussion of the nature of the tourist experience concept by reconciling some of the most distinct line of reasoning identified in tourism literature. The process of experiencing is decomposed and the three constituents, context, process and outcome, are discussed in detail. A tentative definition of the tourist experience concept is presented as a platform for further discussion, and the lens of the tripartite model can be used by marketing people to understand process of staging in different settings.This paper responses to the call for more structured discussion of the experience phenomena in tourism. Different approaches on experiences were interlinked to provide a novel multi-perspective conceptual model. The Conceptual Model for Experiences explored advances the current discussion of the nature of the tourist experience concept by reconciling some of the most distinct line of reasoning identified in tourism literature. The process of experiencing is decomposed and the three constituents, context, process and outcome, are discussed in detail. A tentative definition of the tourist experience concept is presented as a platform for further discussion, and the lens of the tripartite model can be used by marketing people to understand process of staging in different settings

A destination's gastronomy as a means for holiday well-being

Purpose - 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. Design/methodology/approach - A survey was carried out among 243 Finnish travellers. The findings are based on univariate analysis (t-test, ANOVA and regression analysis). Findings - 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. Practical implications - 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. Originality/value - 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.©2017 Emerald Publishing Limited. This manuscript version is made available under the Creative Commons Attribution–NonCommercial 4.0 International (CC BY–NC 4.0) license, https://creativecommons.org/licenses/by-nc/4.0/fi=vertaisarvioitu|en=peerReviewed

Interested in eating and drinking? How food affects travel satisfaction and the overall holiday experience

This study addresses the question of how an inherent interest in food affects consumers as travellers. This is done by focusing on food interest as an antecedent and uncovering the effects of such an interest on travel motivation, destination choice, positive food experiences and, further, on satisfaction and overall holiday experience. The links between food attitudes and travel satisfaction and experiences are studied among Finnish travellers using a quantitative research approach. The results of the exploratory factor analysis showed that destination food experiences consist of five dimensions with varying effects on satisfaction and travel experiences. The results also prove that these dimensions are conditioned by travellers' food interest. The provided insights have managerial implications as they highlight that food has multifarious effects, which do not emerge only in service encounters.©2016 Taylor & Francis. This is an Accepted Manuscript of an article published by Taylor & Francis in Scandinavian journal of hospitality and tourism on 17 August 2016, available online: http://www.tandfonline.com/10.1080/15022250.2016.1215871.fi=vertaisarvioitu|en=peerReviewed

Дослідження розробки програмного забезпечення для платформи Android

Föreliggande projekt syftar till att utvärdera funktionen på ett bergvärmepumpsbaserat uppvärmningssystem för småhus med korta borrhål. För att kompensera för det korta borrhålet när en ny större och effektivare värmepump installeras har kollektorsystemet (dvs. borrhålssystemet) kompletterats med en solfångare kombinerad luftkonvektor, ”energikollektor”. Energikollektorns syfte är att tillföra energi till värmepumpens kalla sida, så att energiuttaget ur borrhålet inte ökar mot tidigare med den ersatta värmepumpen. Systemet har utrustats med flertalet energimätare samt en värmepumpsanalysator som samlar in och lagrar driftdata för systemet. Dessa driftdata visar för en dag i april, 2016, att energiuttaget ur kollektorsystemet via värmepumpen helt har kompensats av tillförd energi från energikollektorn. Dygnets medeltemperatur för detta dygn var 8.6 °C. Detta tyder på att syftet med systemet är uppfyllt och funktionen är den som initialt efterfrågades. Långtidsmätningar har inte gått att genomföra än, då installation av själva energisystemet, dvs. Värmestugan, försenats. Det intressantaste för en framtida studie är att se hur mycket energi, på årsbasis, som energikollektorn tillför kollektorsystemet, i förhållande till bortförd energi via värmepumpen. Det kunde noteras för undersökt dygn att temperaturen av vätskan in i värmepumpen signifikant ökade då energikollektorn tillförde energi. Kan detta även noteras sett över en årscykel? Solenergi som tillförs under varma tiden på året måste finnas kvar under uppvärmningssäsongen (dvs. ge en höge kollektorsystemtemperatur).QC 20160524</p

Wellbeing tourism in Finland - A wide perspective

The aim of this paper is to discuss wellbeing tourism in Finland with reference to destination development, and to contribute to the ongoing discussion of how to conceptualize wellbeing tourism. Wellbeing tourism has been identified by the Finnish Tourism Board as a potential resource area for future tourism development in Finland, a strategic decision to be operationalized in different parts of the country. Findings from three laboratory areas in Finland are presented and analyzed in this article. In light of face-to-face interviews with key tourism actors in the regions of Jyväskylä, Kainuu and Vuokatti, and Vaasa, we conclude that the destinations’ host resources, such as nature, culture, knowledge and technology are of importance for wellbeing tourism, and that destination-specific service packages are in the making. Wellbeing tourism policies and development plans, two central dimensions in the wellbeing tourism destination management model presented are still to be developed. Wellbeing tourism may assume different forms and be practiced differently in different parts of Finland. It is therefore suggested that wellbeing tourism in Finland is discussed in a wide, non-exclusive way at this early phase of development.The aim of this paper is to discuss wellbeing tourism in Finland with reference to destination development, and to contribute to the ongoing discussion of how to conceptualize wellbeing tourism. Wellbeing tourism has been identified by the Finnish Tourism Board as a potential resource area for future tourism development in Finland, a strategic decision to be operationalized in different parts of the country. Findings from three laboratory areas in Finland are presented and analyzed in this article. In light of face-to-face interviews with key tourism actors in the regions of Jyväskylä, Kainuu and Vuokatti, and Vaasa, we conclude that the destinations’ host resources, such as nature, culture, knowledge and technology are of importance for wellbeing tourism, and that destination-specific service packages are in the making. Wellbeing tourism policies and development plans, two central dimensions in the wellbeing tourism destination management model presented are still to be developed. Wellbeing tourism may assume different forms and be practiced differently in different parts of Finland. It is therefore suggested that wellbeing tourism in Finland is discussed in a wide, non-exclusive way at this early phase of development

Acute Phase Protein Response and Polymorphonuclear Leukocyte Cathepsin G Release After Slow Interleukin-1 Stimulation in the Rat

In this work we have studied the acute phase protein response and degranulation of polymorphonuclear leukocytes in vivo in the rat after a slow interleukin-1β stimulation. A total dose of 1 μg, 2 μg, 4 μg and 0 μg (controls with only vehicle) of interleukin-1β was released from osmotic minipumps over a period of 7 days. The pumps were implanted subcutaneously. A cystic formation was formed around the pumps that contained interleukin-1β whereas no tissue reaction was seen around pumps containing only vehicle. Besides flbroblasts the cyst wall contained numerous polymorphonuclear leukocytes which were positively stained for cathespin G. α2-macroglobulin, α1-inhtbitor-3, α1-proteinase inhibitor, albumin and C3 were measured by electroimmunoassay and all showed plasma concentration patterns that were dose-dependent to the amount of interleuktn-1β released. Fibrinogen in plasma was elevated in the control group but showed decreased plasma values with higher doses of interleukin-1β released. All animals showed increased plasma levels of cathespin G but the lowest levels for cathespin G were seen for the highest interleukin-1β dose released. It was clearly seen that a slow continuous release of interleukin-1β in vivo caused an inflammatory reaction. Plasma levels for the proteins analysed all showed a similar pattern, namely an initial increase or decrease of plasma concentration followed by a tendency to normalization of plasma values. It was concluded that a long-term interleukin-1β release could not sustain the acute phase protein response elicited by the initial interleukin-1β release

Cruise holidays - how on-board service quality affects passengers' behaviour

This study examines the relations ships between the perceived service quality and satisfaction on on-board spending and behavioral action, while it also explores differences in on-board spending. Survey data were collected from 649 cruise ship passengers. A partial least square structural equation modeling was used to test the conceptual model and analysis of variances to explore the influence of passengers' demographic characteristics. Results show a positive link between service quality and satisfaction, and satisfaction and behavioral actions. Spending behavior has a moderating effect on behavioral actions, and is influenced by gender and travel frequency. Investing in the quality of cruise ships is vital, as it influences satisfaction and positive word-of-mouth. How to increase on-board spending, is more complex. On the one hand, the findings show that increased customer satisfaction does not habitually mean increased revenue. On the other hand, the results imply that passengers' on-board spending varies across customer segments.©2019 Cognizant LLC. This article is made available under the Creative Commons Attribution–NonCommercial–NoDerivatives International (CC BY–NC–ND) license, https://creativecommons.org/licenses/by-nc-nd/4.0/fi=vertaisarvioitu|en=peerReviewed