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dc.contributor.authorDean, David L.en
dc.contributor.authorSuhartanto, D.en
dc.contributor.authorChen, B. T.en
dc.contributor.authorGunawan, A. I.en
dc.contributor.authorKusdibyo, L.en
dc.date.accessioned2021-05-04T22:05:39Z
dc.date.available2020-12-22en
dc.date.issued2020-12-22en
dc.identifier.isbn9789462393073en
dc.identifier.issn2352-5401en
dc.identifier.urihttps://hdl.handle.net/10182/13764
dc.description.abstractThis study aims to examine the experience of agritourism attractions and assess what dimensions are relevant to represent these variables. Literature studies show that limited attention to tourism experiences in the context of agritourism is not discussed in detail about the factors that can cause it. Driven by the gaps identified in the literature, this study attempts to explore the dimensions of the experience of agritourism and the attraction created by agritourism. The experience in agritourism is important, because the characteristics of agritourism are very unique, involving tourists in their activities, therefore it is necessary to study the factors of tourism experience so that this tourism sector remains competitive. A survey was conducted to collect data from six agritourism located in Bandung, Indonesia. The self-administered questionnaire is handed over to visitors to the tourist, the questionnaire uses a 5-point Likert scale. From the questionnaires distributed, 413 were collected and further analysis carried out. Exploratory factor analysis (EFA) and confirmatory factor analysis (CFA) were carried out using SPSS to measure the suitability of dimensions, through the Rotated Component Matrix, each dimension was measured and what dimensions were relevant for measuring tourist experience variables. The results showed that the agritourist experience consists of five dimensions: uniqueness, learning, staff, escape, and peace of mind. The five dimensions are able to explain the variable experience in agritourism. This study broadens understanding of the experiential quality dimensions of theoretical models and is useful for agritourism practitioners in developing strategies to create and maintain high quality experiences.en
dc.format.extent50-54en
dc.language.isoenen
dc.publisherAtlantis Press B.V.en
dc.relationThe original publication is available from - Atlantis Press B.V. - https://doi.org/10.2991/aer.k.201221.010 - https://www.atlantis-press.com/proceedings/issat-20en
dc.relation.urihttps://doi.org/10.2991/aer.k.201221.010en
dc.rights© The Authorsen
dc.rights.urihttp://creativecommons.org/licenses/by-nc/4.0/en
dc.sourceInternational Seminar of Science and Applied Technology (ISSAT 2020)en
dc.subjectagritourismen
dc.subjectexperience qualityen
dc.subjectfactor analysisen
dc.titleThe dimension of experience quality in agritourism industry: A factor analysis assessmenten
dc.typeConference Contribution - Published
lu.contributor.unitLincoln Universityen
lu.contributor.unitFaculty of Agribusiness and Commerceen
lu.contributor.unitDepartment of Agribusiness and Marketsen
dc.identifier.doi10.2991/aer.k.201221.010en
dc.relation.isPartOfProceedings of the International Seminar of Science and Applied Technology (ISSAT 2020)en
pubs.finish-date2020-11-25en
pubs.organisational-group/LU
pubs.organisational-group/LU/Faculty of Agribusiness and Commerce
pubs.organisational-group/LU/Faculty of Agribusiness and Commerce/AGMK
pubs.organisational-group/LU/Research Management Office
pubs.organisational-group/LU/Research Management Office/PE20
pubs.organisational-group/LU/Research Management Office/QE18
pubs.publication-statusPublisheden
pubs.publisher-urlhttps://www.atlantis-press.com/proceedings/issat-20en
pubs.start-date2020-11-24en
pubs.volume198en
dc.rights.licenceAttribution-NonCommercialen
lu.identifier.orcid0000-0003-2534-8065
lu.subtypeConference Paperen
dc.subject.anzsrc2020350806 Tourist behaviour and visitor experienceen
dc.subject.anzsrc2020350805 Tourism resource appraisalen
dc.subject.anzsrc2020350899 Tourism not elsewhere classifieden
dc.subject.anzsrc2020440608 Recreation, leisure and tourism geographyen


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