Marketing Tourism, Events and Food
Marketing Tourism, Events and Food
Editor/Author
Tresidder, Richard and Hirst, Craig
Publication Year: 2016
Publisher: Goodfellow Publishers
Single-User Purchase Price:
$56.00

Unlimited-User Purchase Price:
$84.00
ISBN: 978-1-910158-30-2
Category: Business, Finance & Economics - Tourism & Hospitality
Image Count:
9
Book Status: Available
Table of Contents
Targeted at second year undergraduate students through to master's level post-graduate, Marketing in Tourism, Events and Food 2nd edition takes the reader through a logical examination of key marketing debates, theories and approaches and encourages them to explore their own thoughts, ideas and opinions.
This book is found in the following Credo Collections:
Table of Contents
- About the authors
- Acknowledgements
- 1 Introduction
- Why this book is needed
- How to use this book
- Structure and outline of chapters
- Conclusion
- 2 THEF Marketing and the Exchange of Value
- Marketing and the exchange of value
- The basic idea of exchange
- Constructing the marketing offer to produce or reduce value
- Kotler's framework and its relationship to the marketing mix
- Market segmentation and targeting
- Conclusion: the production and supply of value
- 3 Marketing as Interaction and Service
- From goods logic to a logic of service
- Service and interaction
- Consumer resources and consumption practices
- Co-creation and co-production
- The consumption cycle
- Conclusion
- 4 Marketing and THEF Consumption as a Socio-Cultural Process
- The symbolic nature of THEF products and the goals consumers pursue
- THEF consumption and community interaction
- How consumers extend the cultural and symbolic values of experiences
- Co-creating meanings in the THEF marketplace
- Conclusion
- 5 Putting the Experiences into Experiences Marketing
- Experiences marketing and the sacred
- Time and space
- The myth of hospitality and food as sacred
- Hedonism and THEF marketing
- Imagination
- Myths and myth making in experiences marketing
- Embedding the practice and myths of hospitality and food
- Conclusion
- 6 Consumer Resources and THEF Experiences
- An outline of the theory of resources
- Financial resources
- The resource of time
- Space as a resource
- Supporting material resources
- Social resources
- Social resources integral to episodes and experiences of consumption
- Service delivery personnel as social resources
- Consumers as resources for consumers
- Knowledge and skill as consumer resource
- Conclusion
- 7 Marketing and Identity
- The restructuring of society and the consumer
- Taste and consumption
- Cultural capital
- Habitus as market segment
- Consumption as identity
- Conclusion
- 8 The Semiotics of THEF Marketing
- Semiotics and the significance of signs
- The semiotics of tourism and events
- The semiotics of food and hospitality
- Semiotics and power
- Conclusion
- 9 Interpreting Marketing
- The consumer as an individual
- The epistemology and ontology of marketing
- The interactive consumer
- Interpretation and marketing
- The axiology of marketing: Values
- Conclusion
- 10 Ethics, Sustainable Marketing and the Green Consumer
- The greening of experiences marketing
- Defining sustainability
- Sustainable approaches to tourism
- Conclusion
- 11 Conclusion
- A journey into critical marketing
- A Manifesto for THEF Marketing: The five precepts of critical marketing
- Conclusion
- References