{"created":"2022-01-31T07:58:00.601086+00:00","id":2010064,"links":{},"metadata":{"_buckets":{"deposit":"4e5fe101-4d64-45ad-906d-65aa2bcb459b"},"_deposit":{"id":"2010064","owner":"1","owners":[1],"pid":{"revision_id":0,"type":"depid","value":"2010064"},"status":"published"},"_oai":{"id":"oai:u-ryukyu.repo.nii.ac.jp:02010064","sets":["1642837622505:1642837818741:1642837852431","1642838403551:1642838404033"]},"author_link":[],"item_30002_access_rights4":{"attribute_name":"Access Rights","attribute_value_mlt":[{"subitem_access_right":"open access","subitem_access_right_uri":"http://purl.org/coar/access_right/c_abf2"}]},"item_30002_bibliographic_information29":{"attribute_name":"Bibliographic Information","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2018-09-30","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"96","bibliographicPageEnd":"22","bibliographicPageStart":"7"}]},"item_30002_creator2":{"attribute_name":"Creator","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"桑原, 浩","creatorNameLang":"ja"}]},{"creatorNames":[{"creatorName":"Kuwahara, Hiroshi","creatorNameLang":"en"}]}]},"item_30002_description9":{"attribute_name":"Description","attribute_value_mlt":[{"subitem_description":"本研究の目的は、桑原（2017）に引き続き、デスティネーション・マーケティングの視点から、観光客による地域特有の飲食店体験に注目した。具体的には、観光客による最上級の飲食店体験評価（地域飲食店ピーク体験度）を目標指標として設定したうえで、その目標に有意に影響する飲食店体験属性を検出し、それら属性の分析をもって各地域の飲食店体験の現在特徴と仮定する、という手法を提案した。そして、国内旅行市場における北海道と京都府の観光客データに適用した限りにおいて、地域飲食店ピーク体験度は両地域で同水準ながら、北海道旅行者のモデルで最も影響力のあった体験属性は「斬新な料理を食べた」であり、京都府旅行者のモデルでは、「店内が伝統的な雰囲気だった」であるという明確に特徴的な結果を得た。本手法は、多様な観光体験の中で、特に飲食体験を最も重視してプロモーション活動を行おうとするDMOs にとって、有効性を発揮する可能性が示唆された。","subitem_description_type":"Other"},{"subitem_description":"紀要論文","subitem_description_type":"Other"}]},"item_30002_file35":{"attribute_name":"File","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_access","filename":"No96p7.pdf","mimetype":"application/pdf","url":{"objectType":"fulltext","url":"https://u-ryukyu.repo.nii.ac.jp/record/2010064/files/No96p7.pdf"},"version_id":"65c3fea7-0d94-41d0-9165-66773dbef192"}]},"item_30002_identifier16":{"attribute_name":"Identifier","attribute_value_mlt":[{"subitem_identifier_type":"HDL","subitem_identifier_uri":"http://hdl.handle.net/20.500.12000/42768"}]},"item_30002_identifier_registration17":{"attribute_name":"Identifier Registration","attribute_value_mlt":[{"subitem_identifier_reg_text":"10.24564/0002010064","subitem_identifier_reg_type":"JaLC"}]},"item_30002_language12":{"attribute_name":"Language","attribute_value_mlt":[{"subitem_language":"jpn"}]},"item_30002_publisher10":{"attribute_name":"Publisher","attribute_value_mlt":[{"subitem_publisher":"琉球大学国際地域創造学部","subitem_publisher_language":"ja"},{"subitem_publisher":"FACULTY OF GLOBAL & REGIONAL STUDIES UNIVERSITY OF THE RYUKYUS","subitem_publisher_language":"en"}]},"item_30002_resource_type13":{"attribute_name":"Resource Type","attribute_value_mlt":[{"resourcetype":"departmental bulletin paper","resourceuri":"http://purl.org/coar/resource_type/c_6501"}]},"item_30002_source_identifier22":{"attribute_name":"Source Identifier","attribute_value_mlt":[{"subitem_source_identifier":"0557-580X","subitem_source_identifier_type":"ISSN"},{"subitem_source_identifier":"AN00250468","subitem_source_identifier_type":"NCID"}]},"item_30002_source_title23":{"attribute_name":"Source Title","attribute_value_mlt":[{"subitem_source_title":"琉球大学経済研究＝Ryukyu University Economic Review","subitem_source_title_language":"ja"}]},"item_30002_subject8":{"attribute_name":"Subject","attribute_value_mlt":[{"subitem_subject":"DMOs","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"デスティネーション・マーケティング","subitem_subject_language":"ja","subitem_subject_scheme":"Other"},{"subitem_subject":"フードツーリズム","subitem_subject_language":"ja","subitem_subject_scheme":"Other"},{"subitem_subject":"北海道","subitem_subject_language":"ja","subitem_subject_scheme":"Other"},{"subitem_subject":"京都府","subitem_subject_language":"ja","subitem_subject_scheme":"Other"}]},"item_30002_title0":{"attribute_name":"Title","attribute_value_mlt":[{"subitem_title":"観光地飲食店体験の地域特徴分析2： ピーク体験度と体験属性による重回帰分析","subitem_title_language":"ja"},{"subitem_title":"An Analysis of Locality Characteristics in Travel Dining Experiences 2: Multiple Regression Analysis by Variables of Peak Experience and Attributes of Dining Experiences","subitem_title_language":"en"}]},"item_30002_version_type15":{"attribute_name":"Version Type","attribute_value_mlt":[{"subitem_version_resource":"http://purl.org/coar/version/c_970fb48d4fbd8a85","subitem_version_type":"VoR"}]},"item_title":"観光地飲食店体験の地域特徴分析2： ピーク体験度と体験属性による重回帰分析","item_type_id":"30002","owner":"1","path":["1642837852431","1642838404033"],"pubdate":{"attribute_name":"PubDate","attribute_value":"2018-11-07"},"publish_date":"2018-11-07","publish_status":"0","recid":"2010064","relation_version_is_last":true,"title":["観光地飲食店体験の地域特徴分析2： ピーク体験度と体験属性による重回帰分析"],"weko_creator_id":"1","weko_shared_id":-1},"updated":"2025-02-18T07:22:43.762146+00:00"}