Management of Recreational Sites and Observance of Environmental Law Considerations through Carrying Capacity Determination

Journal of Tourism Hospitality Research

دوره 8، شماره 3، آذر 2021، صفحه 84-98   

نوع مقاله: Original Article

نویسندگان

Sepideh Mohebi¹؛ Seyed Mostafa Tayebi Sani^{* 2}؛ Afshin Jafari³؛ Bagher Morsal⁴

¹Ph.D. Student, Department of Physical Education, Faculty of Science, Islamic Azad University, Shahrood Branch, Shahrood, Iran

²Department of Physical Education, Faculty of Science, Islamic Azad University, Shahrood Branch, Shahrood, Iran

³Assistant Professor, Department of Low, Faculty of Social Sciences, Payame Noor University, Tehran, Iran

⁴Department of Physical Education, Faculty of Science, Islamic Azad

چکیده

The purpose of this study is to determine the number of tourists permitted for the mountainous areas of northern Shahroud. The research method is analytical -survey. Initially, by registering ground points, the study was precisely determined. The area of ​​the study area is 430 hectares. Standard relationships were used to identify zones and recreation classes. A researcher -made questionnaire and 384 questionnaires were used to measure management restrictions. The results showed that the study area has two types of extensive and intensive recreation and 6 classes. The study site scored 2.22 out of 5 based on user and local community votes. Therefore; the region has 44.4% of the minimum capabilities required to achieve the desired goals. Also, the capacity of the physical, real and effective carrying capacity is 2859500, 632235 and 278183, respectively. In general, determining the carrying capacity is one of the important managerial and legal parameters in the protection of natural ecosystems.

کلیدواژه‌ها

Carrying capacity؛ Mountain tourism؛ Recreational site؛ Shahroud

مراجع

Adjei, M.Y.B., Saliba, A.J., Carr, T., Hardie, W.J. & Heymann, H. (2020). Relative preference mapping (RPM)—A novel approach for simultaneous 2D relative scoring of difference and liking to identify consumer preference for innovative wine styles. Food Qual. Prefer. 83, 103901

Aker, D. A. & Joachimsthaler, E. (2000). Brand leadership: the next level of the brand revolution, New York, Free Press.

Alves, L. R., Battochio, J. R., Cardoso, J. M. P., Medeiros de Melo, L. L. M., Seixas da Silva, V. & Siqueira, A. C. P. (2008). Time-intensity profile and internal preference mapping of strawberry jam. Journal of Sensory Studies. 23, 125-135.

Ares, G., Giminez, A., & Gambaro, A. (2006). Preference mapping of texture of dulce de leche. Journal of Sensory Studies, 21, 553-571.

Bagchi, D. & Nair S., (2017). Developing new functional food and nutraceutical products, Elsevier Inc., United Kingdom

Berna, A. Z., Lammertyn, J., Buysens, S., Di Natale, C., & Nicolai, B. M. (2005). Mapping consumer liking of tomatoes with fast aroma profiling techniques. Postharvest Biology and Technology. 38, 115-127.

Bruce, S. (2001). In-flight catering. Unpublished PhD dissertation, University of Helsinki, Finland

Dana, K. H. (2000). More and better food. Journal of Air Transport World, 5, 102-103.

Dana, L. P. (1999). Korean Airlines: British Food Journal. 101 (5), 113- 116

Dooley L., Lee Y.-s. & Meullenet J.-F. (2010). The application of check-all-that-apply (CATA) consumer profiling to preference mapping of vanilla ice cream and its comparison to classical external preference mapping, Food Quality and Preference,  21 (4) ,394-401.

Driver, J. C. (1999). Development in airlines marketing practice. Journal of Marketing Practice: Applied Marketing Science, 5 (5), 45-50.

Eric, T., & Laws, Y. (2005). Managing passenger satisfaction: some quality issues in airline meal service, Journal of Quality Assurance in Hospitality & Tourism, 6 (1/2), 89-113.

Fayazi A. , Naami, A. & Aghamusa, R. (2021). Customers’ mind value to avoid pseudo needs in consuming drinks during Flight based on Ethical Marketing Approach. International Journal of Ethics & Society, 2 (4), 38-47

Franklin, F. G. (1999). History of in-flight catering: It all began in 1903 with Orville Wright. Journal of Airline and Food Travel Service, 16 (2), 21

Geel, L., Kinnear, M., & de Kock, H. L. (2005). Relating consumer preferences to sensory attributes of instant coffee. Food Quality and Preference, 16, 237-244.

Han, H., Lee, K., Chuac, B., Lee. S,.(2019) Role of airline food quality, price reasonableness, image, satisfaction, and attachment in building re-flying intention, International Journal of Hospitality Management, 80, 91-100

Harker, F. R., Kupferman, E. M., Marin, A. B., Gunson, F. A., & Triggs, C. M. (2008). Eating quality standards for apples based on consumer preferences. Postharvest Biology and Technology, 50, 70-78.

Hough, G., Wakeling,  I., Mucci, A., Chambers, E., Mendez-Gallardo, I. & Rangel Alves, L. (2006). Number of consumers necessary for sensory acceptability tests, Food Quality and Preference, 17, 522-526.

Jolliffe, I. T. (2002). Principal component analysis. Second edition. Springer Series in Statistics. Springer-Verlag. New York, 487 pp. ISBN: 0-387-95442-2

Jones, P. (1995). Developing new products and services in-flight catering: As economic activity shifts away from manufacturing to the service sector, it is becoming increasingly important to understand the new product development process. International Journal of Contemporary Hospitality Management, 7 (2), 24-28

King, T. (2001). İnfilight Catering. Tourism And Hospitalicy research, 3(2), 181-184.

Kotler, P. & Keller, K. (2009). Marketing Management, 13th Edition, New Jersey: Prentice Hall Inc,

Kotler, P., Armstrong, G., & Opresnik, M. O. (2018). Principles of marketing 17th ed. (17th ed., Global Ed.). Harlow: Pearson.

Lawless, H. T., & Heymann, H., (2010). Sensory evaluation of food (Second edition). New York, Springer.

MacFie, H. (2007). Consumer-led food product development. Woodhead Publishing Limited, Abington Hall, Abington, Cambridge CB21 6AH, England

MacFie, H. (2008). Preference mapping and food product development. In H. MacFie, Consumer-led product development. Cambridge England: Woodhead Publishing Limited.

Mahato, D. K., Jadhav, S. R., Mukurumbira, A. R., Keast, R., Liem, D. G., Shah, R. &  Shirani G. (2022). Physicochemical properties and microbial safety of reduced sugar chocolate flavored milk, Journal of Food Processing and Preservation, 46 (3).

Maleki, C., Oliver, P., Lewin, S., Liem, G., & Keast, R. (2020). Preference mapping of different water to rice ratios in cooked aromatic white jasmine rice, Journal of Food Science, 85 (5), 1576-1585.

Martinez, C., Santa Cruz, M. J., Hough, G., & Vega, M. J. (2002). Preference mapping of cracker type biscuits. Food Quality and Preference, 13, 535-544.

Meilgaard, M. C., Civille, G. V., & Carr, B. T. (2007). Sensory Evaluation Techniques. Boca Raton, Florida: CRC Press.

Meullenet, J.-F., Griffin, V. K., Carson, K., Davis, G., Davis, S. & Gross, J., et al. (2001). Rice external preference mapping for Asian consumers living in the United States. Journal of Sensory Studies, 74-94.

Meullenet, J.-F., Xiong, R., & Findlay, C. J. (2007). Multivariate and probabilistic analyses of sensory science problems. Ames, IA: Blackwell Publishing.

Mongi, R., J. & Gomezulu, A. D. (2022). Descriptive Sensory Analysis, Consumer Preference, and Conjoint Analysis of Beef Sausages Prepared from a Pigeon Pea Protein Binder. The University of Dodoma

Oduro, A. F., Saalia, F. K., & Adjei, M. Y. B. (2021). Using Relative Preference mapping (RPM) to identify innovative flavours for 3-blend plant-based milk alternatives in different test locations. Food Quality and Preference, 93 (8).

O’Hara, L., & Strugnell, C. (1997), Development in in-flight catering. Journal of Nutrition and Food Science, 3 (20), 105-106.

O'Shea, R. J. (2018). https://www.independent.co.uk/travel/news-and-advice/plane-food-drink-mark-up-huge-charge-passengers-inflight-tea-easyjet-ryanair-jet2-a8279826.html

paulsen, M. T., Ueland,., Nilsen, A. N., Öström, Å., & Hersleth, M. (2012). Preference mapping of salmon–sauce combinations: The influence of temporal properties. Food Quality and Preference. 23 (2), 99–109.

Pham, A. J., Schilling, M. W., Mikel, W. B., Williams, J. B., Martin, J. M., & Coggins, P. C. (2018). Relationships between sensory descriptors, consumer acceptability and volatile flavor compounds of American dry-cured ham. Meat Science, 80,728-737

Richardson-Harman, N. J., Stevens, R., Walker, S., Gamble, J., Miller, M. & Wong, M. (2000). Mapping consumer perceptions of creaminess and liking for liquid dairy products. Food Quality and Preference, 11, 239-246.

Romli, F. I., Rahman, K., & Ishak, F. D.,(2016), In-flight food delivery and waste collection service: the passengers' perspective and potential improvement, Published under licence by IOP Publishing Ltd,152

Sirimuangmoon, C. (2022). Preference mapping of pineapples grown in Chiang Rai with different cultivars and cultivation methods for Thai consumers living in Chiang Rai . Food and Applied Bioscience Journal, 9 (3).

Stone, P. J., Dunphy, D. C. & Smith, M. S. (1966). The General Inquirer: A computer Approach to Content Analysis, Cambridge: M.I.T Press,

Thybo, A. K., Kuhn, B. F., & Martens, H. (2003). Explaining Danish children's preferences for apples using instrumental, sensory and demographic/behavioural data. Food Quality and Preference, 15, 53-63.

Van Kleef, E., van Trijp, H. C. M., & Luning, P. (2006). Internal versus external preference analysis: An exploratory study on end-user evaluation. Food Quality and Preference, 17, 387-399.

Van Kleef, E., Van Trijp, H.C.M. & Luning, P. (2005). Consumer research in the early stages of new product development: a critical review of methods and techniques. Food Quality and Preference, 16, 181-202.

Wright, C., (2001). Table in the sky: Recipe from the British Airways and the great chefs. W.H: Allen and Co

Writz, J., Heracleous, L., & Pangarkar, N. (2008). Managing human resources for service excellence and cost effectiveness at Singapore Airlines. Managing Service Quality,18 (1), 4-19

Yackinous, C., Wee, C., & Guinard, J.-X. (1999). Internal preference mapping of hedonic ratings for Ranch salad dressing varying in fat and garlic flavor. Food Quality and Preference, 10 (79), 401-409.

Yang, E., Elaine, Ch. & Khoo-Lattimore, C., (2015), Food and the Perception of Eating: The Case of Young Taiwanese Consumers, Asia Pacific Journal of Tourism Research,

You, F., Bhamra, T & Lilley, D. (2020). Why Is Airline Food Always Dreadful? Analysis of Factors Influencing Passengers’ Food Wasting Behaviour, Sustainability, MDPI, Open Access Journal, 12(20), 1-18.