Blanca Estela Correa Guevara
Biographic Data
| ID | 4160458 |
|---|---|
| NAME | Blanca Estela Correa Guevara |
| GIVEN NAMES | Blanca Estela Correa |
| FAMILY NAME | Guevara |
| SIGNATURE | GUEVARA B E C |
| AFFILIATIONS | Faculty of Tourism and Gastronomy, Universidad An??huac, Mexico |
| ORCID | 0000-0002-8629-5190 |
| VERIFIED | Yes |
| TOTAL WORKS | 3 |
| TOTAL CITATIONS | 0 |
| AUTHOR COUNT | 3 |
| EDITOR COUNT | 0 |
| FIRST PUBLICATION YEAR | 2024 |
| LATEST PUBLICATION YEAR | 2026 |
| H-INDEX | 0 |
Gen Z’s intentions to pursue a tourism degree: A study based on the theory of planned behavior in Mexico
This study explores factors influencing Mexican Gen Z high school students’ intention to pursue tourism degrees, using the Theory of Planned Behavior. A validated questionnaire was applied to 310 students (ages 16–20). Results from factor analyses and structural equation modeling showed that attitudes toward tourism and subjective norms positively influenced intentions, while perceived behavioral control had a negative effect. Pre-pandemic intere…
Tourist in Fabula: A Semiotic Approach to Heritage in Interpretative, Collaborative, and Memorable Cultural Tourism Experiences
The touristic narrative of heritage constitutes an element with which tourists engage during their cultural experiences. However, its significance has not been widely explored in relation to the memorable tourism experiences (MTEs) scale proposed by Kim. The aim of this study is to develop a model from the perspective of semiotics in the context of supermodernity that analyzes and emphasizes the role of touristic narrative in cultural tourist exp…
Preferencia, hospitalidad y co-creación de valor en economías colaborativas
Actualmente el proceso de co-creación de valor en las economías colaborativas en turismo es un tema reciente, a consecuencia, es objetivo de este estudio identificar y describir las principales tendencias en la materia que apuntan a un cambio en el comportamiento del consumidor y sus preferencias. Para su logro se ha empleado una metodología cualitativa. El diseño es un estado del arte. El muestreo fue no probabilístico a juicio e implicó la revi…
No prominent works on this page.
Preferencia, hospitalidad y co-creación de valor en economías colaborativas
Actualmente el proceso de co-creación de valor en las economías colaborativas en turismo es un tema reciente, a consecuencia, es objetivo de este estudio identificar y describir las principales tendencias en la materia que apuntan a un cambio en el comportamiento del consumidor y sus preferencias. Para su logro se ha empleado una metodología cualitativa. El diseño es un estado del arte. El muestreo fue no probabilístico a juicio e implicó la revi…
Tourist in Fabula: A Semiotic Approach to Heritage in Interpretative, Collaborative, and Memorable Cultural Tourism Experiences
The touristic narrative of heritage constitutes an element with which tourists engage during their cultural experiences. However, its significance has not been widely explored in relation to the memorable tourism experiences (MTEs) scale proposed by Kim. The aim of this study is to develop a model from the perspective of semiotics in the context of supermodernity that analyzes and emphasizes the role of touristic narrative in cultural tourist exp…
Gen Z’s intentions to pursue a tourism degree: A study based on the theory of planned behavior in Mexico
This study explores factors influencing Mexican Gen Z high school students’ intention to pursue tourism degrees, using the Theory of Planned Behavior. A validated questionnaire was applied to 310 students (ages 16–20). Results from factor analyses and structural equation modeling showed that attitudes toward tourism and subjective norms positively influenced intentions, while perceived behavioral control had a negative effect. Pre-pandemic intere…
Philosophy (2 works) · Tourism (2 works) · Advertising (1 works) · Aesthetics (1 works) · Archaeology (1 works) · Art (1 works) · Business (1 works) · Business, Innovation, and Economy (1 works) · Communication and COVID-19 Impact (1 works) · Culinary Culture and Tourism (1 works)