Themed Cruises Annotated Bibliography Assignment help
Weaver, A. (2011). The Fragmentation of Markets, Neo-Tribes, Nostalgia, and the Culture of Celebrity: The Rise of Themed Cruises. Journal of Hospitality and Tourism Management, 18(01), 54-60.
SUMMARY
This article explores the relationship behind the influence of themed activities upon themed cruises. Though this relationship has usually been untouched in the past, still the author attempts to explore it. The writer explorers that in the represent world Cruises owe much of their customer base to the activities that are thematically followed within them. The customers/passengers often get attracted by specific teams and choose their preferred cruises repeatedly.
The author mentions with the increasing number of cruises in the last decade pressure increases upon their marketing departments to incorporate attractive things for the customers and attract the required number of customers for their cruise. Themed environments within cruises may be based upon historical events, real world leisure and fun filled places, popular fashion trends, popular fashion and mysticism etcetera. Each theme may be positioned on different locations upon the cruise. Some on the upper deck, some on the middle floor and some on the lower levels, this all being with respect to their mode and attractiveness. Activities taking place within each themed environment keep the customer’s afresh and do not let their concentration go astray towards boredom.
McCall, M., & Bruneau, C. L. (2010). Value, Quality, and Price Knowledge as Predictors of Restaurant Price Sensitivity. Journal of Foodservice Business Research, 13(4), 304-310.
SUMMARY
The issue of price, combined with quality has for long been the issue of discussion in the hospitality management industry. The article aims at exploring the relationship between price sensitivity of restaurants, customer price consciousness, hunting of margins, shopping behavior of customers and price quality relationships. It was for this purpose that an online survey was conducted among a hundred and six customers unanimously who commented upon their opinions regarding each of the factors mentioned above. The data collected with processed by finding out partial correlations among factors. The results of the survey revealed that restaurant price sensitivity was quite influenced by the price knowledge, bargain shopping and price quality beliefs. It was aso found out that the sex or age of customers did not have any discriminating effect upon the price sensitivity trends of the customer towards restaurants.
The conclusion of the research was that such price sensitive customers should be segmented and dealt with by introducing value based promotions such as discounts, promotions and discounts. .
Harrington, R. J., & Hammond, R. (2006). The direct effects of wine and cheese characteristics on perceived match. Journal of Foodservice Business Research, 8(4), 37-54.
SUMMARY
The article discusses the pairing of wine with food and narrates what taste results would be obtained. This article is particularly with reference to the characteristics of the food ‘cheese’ and how different styles of wine pairs with each of the characteristic and whether the resultant combination is a well tasted and well paired output or not. Though a cheese and fine combination has for long been thought of as being ideal the researcher and the writer insists that the hierarchy of components in each of them, that is, components, texture and flavor should be categorized and studied.
