Claudia Cozzio
Biographic Data
| ID | 6303385 |
|---|---|
| NAME | Claudia Cozzio |
| GIVEN NAMES | Claudia |
| FAMILY NAME | Cozzio |
| SIGNATURE | COZZIO C |
| AFFILIATIONS | Free University of Bozen-Bolzano |
| ORCID | 0000-0002-5533-1638 |
| VERIFIED | Yes |
| TOTAL WORKS | 6 |
| TOTAL CITATIONS | 8 |
| AUTHOR COUNT | 6 |
| EDITOR COUNT | 0 |
| FIRST PUBLICATION YEAR | 2021 |
| LATEST PUBLICATION YEAR | 2025 |
| H-INDEX | 1 |
Add-on pricing approach to hotel guestroom customisation
As financial outcomes of service customisation remain somewhat unclear and underexplored in hospitality contexts, this study aims at advancing understanding of how hotel practitioners can refine pricing policies towards customisation to increase economic returns. Through a discrete choice modelling approach, this study informs that hotels might leverage on service customisation of interior characteristics of the room (i.e. sensory attributes) to …
Empowering tomorrow
One third of food produced for humans is wasted between production and consumption and a considerable amount of food waste occurs in the hospitality sector related to plate waste. A specific focus is laid on the food behaviour of the next generation of tourists, as this group is crucial in contributing to long-term sustainability. Through combining two studies, a survey (N. 170 respondents) plus a field experiment (N. 2.264 units of observation),…
Quantifying spillover and halo effects
Analogous to side effects in medical research, spillover and halo effects refer to unintended effects of interventions. Tourism and research in related areas have only begun to acknowledge these exist. Future research should quantify their magnitude to enable cost–benefit analysis, for example of whether an intervention to reduce carbon footprint does so when the total effect of interventions is included. Utilizing data from an experiment aimed a…
Point-of-consumption interventions to promote virtuous food choices of tourists with self-benefit or other-benefit appeals
There is very limited research on point-of-consumption/point-of-purchase interventions to promote more ecological and healthier food choices among tourists. To fill this gap, this paper analyses the impact of different factual appeals including information about taste (placebo), nutrients, carbon footprints and distance of transportation on food choices of tourists at hotel salad buffets. The research pursued a randomised field experiment in two …
How much is too much? Estimating tourism carrying capacity in urban context using sentiment analysis
Minimising plate waste at hotel breakfast buffets
Purpose The purpose of this study is to investigate how hotel guests can be nudged for more active engagement in hospitality plate waste prevention and moderation at buffets, through designing effective persuasive interventions. Plate waste is a main sustainability challenge, and it is considered one of the major drivers of food waste in the hospitality sector, whose operations generate excessive amounts of waste. The hospitality industry, featur…
Minimising plate waste at hotel breakfast buffets
Purpose The purpose of this study is to investigate how hotel guests can be nudged for more active engagement in hospitality plate waste prevention and moderation at buffets, through designing effective persuasive interventions. Plate waste is a main sustainability challenge, and it is considered one of the major drivers of food waste in the hospitality sector, whose operations generate excessive amounts of waste. The hospitality industry, featur…
Quantifying spillover and halo effects
Analogous to side effects in medical research, spillover and halo effects refer to unintended effects of interventions. Tourism and research in related areas have only begun to acknowledge these exist. Future research should quantify their magnitude to enable cost–benefit analysis, for example of whether an intervention to reduce carbon footprint does so when the total effect of interventions is included. Utilizing data from an experiment aimed a…
Point-of-consumption interventions to promote virtuous food choices of tourists with self-benefit or other-benefit appeals
There is very limited research on point-of-consumption/point-of-purchase interventions to promote more ecological and healthier food choices among tourists. To fill this gap, this paper analyses the impact of different factual appeals including information about taste (placebo), nutrients, carbon footprints and distance of transportation on food choices of tourists at hotel salad buffets. The research pursued a randomised field experiment in two …
How much is too much? Estimating tourism carrying capacity in urban context using sentiment analysis
Empowering tomorrow
One third of food produced for humans is wasted between production and consumption and a considerable amount of food waste occurs in the hospitality sector related to plate waste. A specific focus is laid on the food behaviour of the next generation of tourists, as this group is crucial in contributing to long-term sustainability. Through combining two studies, a survey (N. 170 respondents) plus a field experiment (N. 2.264 units of observation),…
Add-on pricing approach to hotel guestroom customisation
As financial outcomes of service customisation remain somewhat unclear and underexplored in hospitality contexts, this study aims at advancing understanding of how hotel practitioners can refine pricing policies towards customisation to increase economic returns. Through a discrete choice modelling approach, this study informs that hotels might leverage on service customisation of interior characteristics of the room (i.e. sensory attributes) to …
Business (6 works) · Marketing (6 works) · Tourism (5 works) · Geography (4 works) · Advertising (3 works) · Environmental Sustainability in Business (3 works) · Psychological intervention (3 works) · Psychology (3 works) · Appeal (2 works) · Computer Science (2 works)