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.

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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