| dc.creator |
Mariné Roig, Estela |
|
| dc.date |
2024 |
|
| dc.date.accessioned |
2025-11-03T12:14:54Z |
|
| dc.date.available |
2025-11-03T12:14:54Z |
|
| dc.identifier |
https://doi.org/10.3390/tourhosp5020029 |
|
| dc.identifier |
2673-5768 |
|
| dc.identifier |
https://hdl.handle.net/10459.1/466116 |
|
| dc.identifier.uri |
http://fima-docencia.ub.edu:8080/xmlui/handle/123456789/23876 |
|
| dc.description |
Given the importance of semiotics and destination image (TDI) in the field of tourism and hospitality marketing, this study proposes a conceptual model that integrates Peirce’s semiotic triad, Grönroos’s quality service model, and Morris’s semiotic trichotomies in the TDI formation circle. The new framework aims to measure the contribution of quality hospitality services to online TDI formation. Using scaled comparisons of homogeneous big data, this framework was empirically tested with all two- and three-star Michelin restaurants and a sample of 100 four- and five-star hotels, all located in Asia and Europe, reviewed in 317,979 online travel reviews (OTRs) hosted on TripAdvisor. The results showed that three-star restaurants and five-star hotels are more popular in terms of the number of OTRs, but diners and guests are more satisfied with and loyal to two-star restaurants and four-star hotels. This big data finding contradicts previous survey-based research on quality services. Instead, the results confirm that consumer satisfaction positively affects consumer loyalty. The new approach to the TDI from a semiotic perspective—destination image semiotics—can represent a paradigm shift in the analysis of TDI through user-generated content (UGC). The proposed conceptual framework integrates several sound theoretical models to extract maximum insights from UGC. |
|
| dc.description |
This research was funded by the Spanish Ministry of Industry, Trade and Tourism, financed
by the European Union—Next Generation EU, within the GASTROTUR project [Grant Id. TURRETOS2022-017] “Revaluation of destinations through the semiotic aspects of the gastronomic image and the content generated by tourists”. |
|
| dc.language |
eng |
|
| dc.publisher |
MDPI |
|
| dc.relation |
Reproducció del document publicat a https://doi.org/10.3390/tourhosp5020029 |
|
| dc.relation |
Tourism and Hospitality, 2024, vol. 5, núm. 2, p. 472-488 |
|
| dc.rights |
cc-by (c) Estela Marine-Roig, 2024 |
|
| dc.rights |
info:eu-repo/semantics/openAccess |
|
| dc.rights |
https://creativecommons.org/licenses/by/4.0/ |
|
| dc.subject |
Tourism marketing |
|
| dc.subject |
Destination image semiotics |
|
| dc.subject |
Quality service |
|
| dc.subject |
Michelin-starred restaurant |
|
| dc.subject |
Luxury hotel |
|
| dc.title |
Destination Image Semiotics: Evidence from Asian and European Upscale Hospitality Services |
|
| dc.type |
info:eu-repo/semantics/article |
|
| dc.type |
info:eu-repo/semantics/publishedVersion |
|