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文化遗产景区旅游吸引力评价及提升策略研究——以北京颐和园为例    

Study on Evaluation and Promotion Strategy of Tourism Attraction in Cultural Heritage Scenic Spots——A Case Study of the Summer Palace in Beijing

文献类型:期刊文献

中文题名:文化遗产景区旅游吸引力评价及提升策略研究——以北京颐和园为例

英文题名:Study on Evaluation and Promotion Strategy of Tourism Attraction in Cultural Heritage Scenic Spots——A Case Study of the Summer Palace in Beijing

作者:田彩云[1];王佳佳[1];裴正兵[1]

第一作者:田彩云

机构:[1]北京联合大学旅游学院,北京100101

第一机构:北京联合大学旅游学院

年份:2020

卷号:36

期号:9

起止页码:1016-1020

中文期刊名:资源开发与市场

外文期刊名:Resource Development & Market

收录:CSTPCD;;国家哲学社会科学学术期刊数据库

基金:北京市哲学社会科学规划项目(编号:15JGB112);北京联合大学人才强校优选计划(编号:BPHR2017CS14)。

语种:中文

中文关键词:文化遗产景区;旅游吸引力;评价;颐和园

外文关键词:cultural heritage scenic spot;tourism attraction;evaluation;the Summer Palace

摘要:旅游吸引力评价对文化遗产景区旅游发展具有重要的意义。构建了包括5个一级指标、16个二级指标的旅游吸引力评价体系,并以北京颐和园为例开展实证研究。结果发现:①游客对自然与人文景观的评价最高,对生态环境、知名度、旅游安全和美誉度的评价较高。②交通便捷度、景区容纳量、基础设施和旅游服务的评价一般。③景点集中度和文化旅游体验项目的评价较低。④餐饮条件、旅途耗时、购物条件和交通费用的评价最低。从持续提升资源价值和景区形象角度出发,提出继续完善接待环境和服务水平,创新打造特色旅游项目和旅游商品,重点改进餐饮服务和条件等方面的对策建议。
The evaluation of tourism attraction was very significant to the tourism development of cultural heritage Scenic Spots.Taking the Summer Palace as an example,this paper constructed the tourism attraction evaluation system with 5 first-level indicators and 16 second-lev-el indicators to carry out the empirical research.The results showed that:①Tourists rated natural and cultural landscapes the highest.②The evaluation of ecological environment,popularity,tourism safety and reputation was higher;General evaluation was traffic convenience,capacity of scenic spots,infrastructure and tourism services.③The concentration of scenic spots and the evaluation of cultural tourism experience projects were relatively lower.④Catering conditions,travel time,shopping conditions and transportation costs were rated the lowest.Finally,this paper put forward from the continuously improving the value of resources and the image of scenic spots,continuing to improve the reception environ-ment and service level,innovating to create featured tourism projects and tourism commodities and focusing on improving catering services and conditions.

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