Matching Items (2)
Filtering by
Description
Developing new markets in tourism is vital for the prosperity of Small Island Tourism Economies like Bermuda (McElroy). Countries must continuously improve and reinvent themselves in order to maintain growth. SCUBA diving in Bermuda is a market that could be improved. Most SCUBA divers are of higher than average household income and can make an attractive tourist base. This thesis analyzes SCUBA tourists in Bermuda to ascertain their characteristics, economics impacts, and participation in island activities in order to help guide future endeavors involving SCUBA tourism in Bermuda and provide an outline of how to analyze other Niche markets. Comparisons are made between SCUBA and Non-SCUBA tourists (those who participated in Scuba against those that did not). The results show that spending, activities/events participated, and SCUBA tourists characteristics are not all significantly different from one another at the 5% level. Meaning that some variables were significant and some weren't , with in their respective groups. Within Trip Expenditures it was shown that, of the 9 variables tested, 3 were significant. In Activities, 8 of the 11 tested were significant, attractions there were 8 of the 18 variables that were significant and in Evening Entertainment, there was 2 out the 6 variables being significant at the 5% level.
ContributorsJack, Alastair (Author) / Tyrrell, Timothy (Thesis advisor) / Knopf, Richard (Committee member) / Herbst, Chris (Committee member) / Arizona State University (Publisher)
Created2012
Description
Cuisines are becoming increasingly significant in a tourist's experience and as such looking into different cuisines and their effects on the tourist's destination provides strong indicators of the outlook for the destination. Metropolitan areas within the United States have a history of being known for specific food items as well as types of cuisines. This study explores the Metropolitan area of New Orleans and the cuisine specific to this region: the Creole cuisine. A mixed methods approach was used to identify the Creole cuisine within the New Orleans area as both a regional cuisine and as a culturally significant cuisine, within the context of the United States of America. Once established, and through the help of the local New Orleans' Convention and Visitors Bureau, an online questionnaire was distributed to individuals that had shown an interest in visiting the New Orleans area. The questionnaire identified the characteristics of the Creole cuisine and the respondents' most recent trip to New Orleans. The Brief Sensation Seeking Scale, adjusted for cuisine tourism, provided a categorical separation of the respondents into three groupings: "Foodies", "Semi-foodies", and "Non-foodies". Two important findings emerge from this study, the cultural significant cuisine segmentation model and the foodie scale. These two findings allow for an in depth look at characteristics of regional cuisines and food tourists, while providing a way to predict food characteristics of both destination and individual.
ContributorsSeery, Paul S (Author) / Tyrrell, Timothy (Thesis advisor) / Timothy, Dallen (Committee member) / Beezhold, Bonnie (Committee member) / Arizona State University (Publisher)
Created2010