Publication
How gastronomic image shapes tourism competitiveness: An approach with sentiment analysis
| dc.contributor.author | Ramos, Celia | |
| dc.contributor.author | Pinto, Karina | |
| dc.date.accessioned | 2024-11-15T14:06:53Z | |
| dc.date.available | 2024-11-15T14:06:53Z | |
| dc.date.issued | 2024-10-18 | |
| dc.description.abstract | The competitiveness of tourist destinations is influenced by their relative attractiveness, which will play an essential role in their global success; gastronomy is one of the main motivations that lead tourists to visit a given destination. This research aims to investigate gastronomy’s role in the destination’s competitiveness and image through the analysis of online reputation, both in terms of ratings and sentiments provided by the experience, through the creation of an index of the online reputation of gastronomic image. Online restaurant reviews retrieved from TripAdvisor, from restaurants belonging to eight tourism destination regions, considered the competitive set to the Algarve, are analysed by applying sentiment analysis algorithms. With regard to the Algarve region, it was concluded that the Costa del Sol and the Tropical coast were the most competitive regions in terms of gastronomic image, where the inclusion of seafood products in meals was one of the strategic aspects used to increase the competitiveness of this region. These results can help restaurant managers and destination management organisations to better understand the different customer needs and how to increase their competitiveness.</jats:p> | eng |
| dc.identifier.doi | 10.3390/app14209524 | |
| dc.identifier.issn | 2076-3417 | |
| dc.identifier.uri | http://hdl.handle.net/10400.1/26278 | |
| dc.language.iso | eng | |
| dc.peerreviewed | yes | |
| dc.publisher | MDPI | |
| dc.relation | Research Centre for Tourism, Sustainability and Well-being | |
| dc.relation.ispartof | Applied Sciences | |
| dc.rights.uri | http://creativecommons.org/licenses/by/4.0/ | |
| dc.subject | Destination competitiveness | |
| dc.subject | Gastronomic image | |
| dc.subject | Online reputation | |
| dc.subject | Machine learning | |
| dc.subject | Sentiment analysis | |
| dc.title | How gastronomic image shapes tourism competitiveness: An approach with sentiment analysis | eng |
| dc.type | journal article | |
| dspace.entity.type | Publication | |
| oaire.awardTitle | Research Centre for Tourism, Sustainability and Well-being | |
| oaire.awardURI | info:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F04020%2F2020/PT | |
| oaire.citation.issue | 20 | |
| oaire.citation.startPage | 9524 | |
| oaire.citation.title | Applied Science | |
| oaire.citation.volume | 14 | |
| oaire.fundingStream | 6817 - DCRRNI ID | |
| oaire.version | http://purl.org/coar/version/c_970fb48d4fbd8a85 | |
| person.familyName | Ramos | |
| person.givenName | Celia | |
| person.identifier.ciencia-id | B917-D015-C2EF | |
| person.identifier.orcid | 0000-0002-3413-4897 | |
| person.identifier.rid | C-5119-2012 | |
| person.identifier.scopus-author-id | 35073165500 | |
| project.funder.identifier | http://doi.org/10.13039/501100001871 | |
| project.funder.name | Fundação para a Ciência e a Tecnologia | |
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