New academic article on the use of sensory marketing in the restaurant sector, based on the collaboration of three EUM teachers with a researcher from the Department of Business, alumni of the Double Degree in Tourism and Marketing

The prestigious academic publication Redmarka, Revista Académica de Marketing Aplicado has published in its number 26 (2) (December 2022) the article entitled “Impact of sensory marketing on food tourism decisions in restaurants” (https://revistas.udc.es/index.php/REDMARKA/article/view/redma.2022.26.2.9224), written by the lecturers Dr. Óscar Gutiérrez Aragón, Dr. Gaspar Berbel Giménez and Meritxell Copeiro Fernández and the researcher of the Department of Business Itziar Linde-Gomis, alumni of the Double Degree in Tourism and Marketing.

The main objective of the research carried out is to determine the effects of sensory marketing on the decisions of restaurant customers when making gastronomic tourism, a technique that is recommended for the sector as gastronomic tourists show very specific sensory preferences on certain aspects related to sight (light), smell (more or less strong smells), taste (dishes), hearing (ambient music) or touch (materials).

ACADEMIC ARTICLE: IMPACTO DEL MARKETING SENSORIAL EN DECISIONES DEL TURISTA GASTRONÓMICO EN RESTAURANTES