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Culture as a component of the hospitality product
| dc.contributor | Universitat Ramon Llull. Facultat de Turisme i Direcció Hotelera Sant Ignasi | |
| dc.contributor.author | Munsters, Wil | |
| dc.contributor.author | Freund, Daniela | |
| dc.date.accessioned | 2024-07-31T09:07:49Z | |
| dc.date.available | 2024-07-31T09:07:49Z | |
| dc.date.issued | 2005 | |
| dc.identifier.isbn | 9780080455471 | ca |
| dc.identifier.uri | http://hdl.handle.net/20.500.14342/4377 | |
| dc.description.abstract | Present the most important consumer trends observed and outline the major characteristics of cultural tourist behaviour. | ca |
| dc.description.abstract | The growth cultural tourism has undergone since 1980 is a result of the rising interest in art, culture and history which can be explained by demographic, social and cultural changes. These changes are, at the same time, the direct force behind the emergence of the lifestyle hotel. As a counterpart of the standardized box hotel, this new hospitality concept constitutes a cultural tourism product in itself as appears from the analysis of two main types of lifestyle hotels: the historic establishment and the design hotel. Both intend to provide an identity-fit to the guest contributing to the cultural tourism experience as a whole. An analysis of the main threats and the determining success factors is undertaken in order to give insight into the future of the lifestyle hotel as a player on the international cultural tourism market. | ca |
| dc.format.extent | 14 p. | ca |
| dc.language.iso | eng | ca |
| dc.publisher | Routledge | ca |
| dc.relation.ispartof | International Cultural Tourism | ca |
| dc.rights | © Routledge. Tots els drets reservats | ca |
| dc.subject.other | Turisme cultural | ca |
| dc.subject.other | Turistes | ca |
| dc.title | Culture as a component of the hospitality product | ca |
| dc.type | info:eu-repo/semantics/bookPart | ca |
| dc.rights.accessLevel | info:eu-repo/semantics/openAccess | |
| dc.embargo.terms | 18 mesos | ca |
| dc.subject.udc | 338 | ca |
| dc.identifier.doi | https://doi.org/10.4324/9780080455471 | ca |
| dc.local.notes | Our Green Open Access policy allows each author or contributor to self-archive one chapter from the ‘Accepted Manuscript’ (this is the version submitted for publication but before any copyediting, typeseting, or proofreading, etc.). Authors may upload the AM chapter to a closed (ie. accessible to students or staff members only and not accessible to the general public) departmental or institutional repository immediately after publication of the book, or to an open repository or academic social media site (such as Mendeley, ResearchGate or Academia.edu), or a personal or departmental website (including Facebook, Google groups, LinkedIn and Twitter), after an embargo period of 18 months for Humanities and Social Sciences books or 12 months for STEM books. As this chapter ( https://www.taylorfrancis.com/chapters/edit/10.4324/9780080455471-4/culture-component-hospitality-product-wil-munsters-daniela-freund-de-klumbis ) has been published for over 18 months it would be permissable for the Accepted Manuscript to be archived to either a closed or open repository according to our Green OA policy. The final published version of a chapter may not be posted to any site unless it has been published as Gold OA. More information on both our Green and Gold OA policies can be found on our website here. | ca |
| dc.description.version | info:eu-repo/semantics/acceptedVersion | ca |
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