Birgit Muskat
Australian National University
53 Papers
226 Citations
Birgit Muskat is an academic researcher from Australian National University. The author has contributed to research in topics: Tourism & Computer science. The author has an hindex of 16, co-authored 44 publications. Previous affiliations of Birgit Muskat include University of Notre Dame Australia & Deakin University.
Chat about Author
Papers
Understanding the relationships between tourists' emotional experiences, perceived overall image, satisfaction, and intention to recommend
Girish Prayag,Sameer Hosany,Birgit Muskat,Birgit Muskat,Giacomo Del Chiappa,Giacomo Del Chiappa +5 more
TL;DR: In this article, the authors empirically test an integrative model linking tourists' emotional experiences, perceived overall image, satisfaction, and intention to recommend using data collected from domestic tourists visiting Sardinia, Italy.
Which travel risks are more salient for destination choice? An examination of the tourist's decision-making process
TL;DR: In this article, an integrated travel-decision risk typology with survey data from 835 potential tourists is developed and tested to examine which travel risks are more salient for tourists' destination choice.
Perceived quality, authenticity, and price in tourists’ dining experiences: Testing competing models of satisfaction and behavioral intentions
TL;DR: This paper examined tourists' dining experiences and tested competing models of predictors of satisfaction and behavioral intentions, examining the influence of service quality, quality, and quali-fication on customer satisfaction.
Tourism Demand Forecasting: A Decomposed Deep Learning Approach:
TL;DR: A decomposition method is used that achieves high accuracy in short- and long-term AI-based forecasting models and provides a methodological contribution by proposing a highly accurate deep learning method forAI-based tourism demand modeling.
A serious leisure perspective of culinary tourism co-creation: the influence of prior knowledge, physical environment and service quality
TL;DR: In this article, the authors used the concepts of serious leisure and terroir to examine how knowledge, physical environment and service quality influence co-creation within the culinary tourism context.