Search results for " sensory marketing"

showing 3 items of 3 documents

Pasta experience: Eating with the five senses - a pilot study

2018

Dried pasta is the Italian food “par excellence”. Traditional foods have characteristics that can stimulate or evoke in the consumer sensorial stimuli and experiences, especially when these foods are consumed in a typical-traditional restaurant. Traditional restaurants can use sensory marketing as a promotional advantage, creating a unique and original atmosphere that can represent their main way of differentiation. The aims of this paper are to know consumer liking with regard to two high quality types of Sicilian pasta, common dried pasta, and whole-wheat pasta, consumed in three different venues of a typical-traditional Italian franchised restaurant, and to measure the influence of envir…

0301 basic medicineconsumer preferencemedia_common.quotation_subjectContext (language use)sensory marketing| traditional restaurant| sensory test| product congruence| atmosphere| quality food| consumer preferences| Focus Group03 medical and health sciencesFocus GroupExcellence0502 economics and businessSettore AGR/01 - Economia Ed Estimo RuraleQuality (business)traditional restaurantlcsh:Agriculture (General)media_commonsensory test030109 nutrition & dietetics05 social sciencesAdvertisingproduct congruenceSensory marketinglcsh:S1-972Agricultural and Biological Sciences (miscellaneous)Focus groupSettore AGR/03 - Arboricoltura Generale E Coltivazioni Arboreeatmospherequality food050211 marketingBusinessFood qualityKeywords: sensory marketingFood Science
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The promotion of a tourist destination by its sensorial perspective definition

2016

In the last years there has been a special attention towards sensory marketing and experiential economy (Hulten, Broweus & Dijk, 2009). Some related contributions (Kim, Ritchie & Tung, 2010; Volo, 2010) in tourism have payed attention to a possible service customization in terms of sensorial stimuli that can be effective for the customers (Scott, Laws & Boksberger, 2010). The literature has recently emphasized the importance of the senses through which to perceive and know an area for a more complete tourist experience (Cherifi, 2015; Liu, Wang, Liu & Deng, 2005). Considering that the brand of a tourist destination expresses its identity and it should represent the synthesis of its promotio…

Sensorial tourist experience tourist communication brand strategy destination management sensory marketingSettore SECS-P/07 - Economia Aziendale
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The communicative power of an extreme territory – the Italian island of Pantelleria and its passito wine

2018

Purpose This paper aims to examine how Pantelleria’s wineries communicate the extreme territory of Pantelleria through its passito wine and whether this may be a value added for consumers. Specifically examines which dimensions of communication are effectively used by wineries to stimulate, in wine consumers, emotions that link passito wine with the territory of Pantelleria. Design/methodology/approach All websites of wineries producing passito wine in Pantelleria were analyzed using the adaptation, goal-attainment, integration and latent pattern maintenance (AGIL) scheme for measuring communication dimensions. Findings Results suggest that wineries and stakeholders should apply territory-…

Value (ethics)Wineeducation.field_of_studyFocus group Sensory marketing AGIL scheme Census Experiential marketing Heroic viticulture Multidimensional analysis Territorial marketing strategies Wine identitymedia_common.quotation_subject05 social sciencesPopulationFocus groupSymbolOriginality0502 economics and business050211 marketingProduct (category theory)BusinessMarketingAdaptation (computer science)education050203 business & managementmedia_commonInternational Journal of Wine Business Research
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