Please use this identifier to cite or link to this item: https://hdl.handle.net/11499/52830
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dc.contributor.authorErdoğan, Hasan Hüseyin-
dc.date.accessioned2023-10-27T07:08:31Z-
dc.date.available2023-10-27T07:08:31Z-
dc.date.issued2023-
dc.identifier.isbn9781668488805-
dc.identifier.isbn1668488795-
dc.identifier.isbn9781668488799-
dc.identifier.urihttps://doi.org/10.4018/978-1-6684-8879-9.ch007-
dc.identifier.urihttps://hdl.handle.net/11499/52830-
dc.description.abstractNatural history museums are key stakeholders of the bioeconomy. They contribute to the bioeconomy by increasing the bioecological knowledge of the public. This chapter suggests that their contribution can be maximized if they apply the right marketing practices. In this sense, experiential marketing, which aims to provide individual, enjoyable, and engaging educational experiences to customers, seems to be the best approach. Accordingly, the three most visited natural history museums were examined in order to highlight experiential marketing practices that can help to maximize the contribution of natural history museums to the bioeconomy. The findings revealed six marketing practices: holistic experience design, storytelling boosters, sensory interactive elements, participatory interactive elements, co-creation, and online interactive elements. In the last section, detailed practical suggestions on these practices are presented for natural history museum professionals. © 2023, IGI Global.en_US
dc.language.isoenen_US
dc.publisherIGI Globalen_US
dc.relation.ispartofHandbook of Research on Bioeconomy and Economic Ecosystemsen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.titleExperiential marketing: A tool to maximize the contribution of natural history museums to the Bioeconomyen_US
dc.typeBook Parten_US
dc.identifier.startpage109en_US
dc.identifier.endpage138en_US
dc.departmentPamukkale Universityen_US
dc.identifier.doi10.4018/978-1-6684-8879-9.ch007-
dc.relation.publicationcategoryKitap Bölümü - Uluslararasıen_US
dc.authorscopusid58597975000-
dc.identifier.scopus2-s2.0-85168070770en_US
dc.institutionauthor-
item.openairetypeBook Part-
item.fulltextNo Fulltext-
item.languageiso639-1en-
item.cerifentitytypePublications-
item.openairecristypehttp://purl.org/coar/resource_type/c_18cf-
item.grantfulltextnone-
crisitem.author.dept30.02. Hotel, Restaurant and Catering-
Appears in Collections:Denizli Sosyal Bilimler Meslek Yüksekokulu Koleksiyonu
Scopus İndeksli Yayınlar Koleksiyonu / Scopus Indexed Publications Collection
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