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Open AccessArticle

Segmentation Based on the Gastronomic Motivations of Tourists: The Case of the Costa Del Sol (Spain)

1
Department of Statistics and Econometrics, Agrifood Campus of International Excellence ceiA3, University of Cordoba, E-14001 Cordoba, Spain
2
Department of Applied Economics; Agrifood Campus of International Excellence ceiA3, University of Cordoba, E-14001 Cordoba, Spain
*
Author to whom correspondence should be addressed.
Sustainability 2019, 11(2), 409; https://doi.org/10.3390/su11020409
Received: 14 December 2018 / Revised: 6 January 2019 / Accepted: 10 January 2019 / Published: 15 January 2019
(This article belongs to the Special Issue Sustainable Food and Wine Tourism)
Tourist destinations increasingly sustain their consolidation, promotion, and development from gastronomy. This research aims to contribute to the scientific literature analyzing the relationship between tourism and gastronomy for the specific case of the Costa del Sol (Spain) from tourists’ experiences of different nationalities who have visited the area. The methodology has been based on questionnaires applied to foreign travellers, after the gastronomic tasting of lunch or dinner in typical beach restaurants, called “chiringuitos”. Results show the existence of different segments of tourists based on their attitude towards local cuisine. Three groups have been identified, with different gastronomic predispositions and knowledge, and it is concluded that there are different levels of satisfaction and motivations in tourists, as they are identified in one segment or the other. View Full-Text
Keywords: tourism; gastronomy; Costa del Sol; culture; motivation; “chiringuitos tourism; gastronomy; Costa del Sol; culture; motivation; chiringuitos
MDPI and ACS Style

Pérez-Priego, M.A.; García-Moreno García, M.B.; Gomez-Casero, G.; Caridad y López del Río, L. Segmentation Based on the Gastronomic Motivations of Tourists: The Case of the Costa Del Sol (Spain). Sustainability 2019, 11, 409.

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