PERCEIVED RISKS ON TOURIST DESTINATION LOYALTY IN CAVITE CITY SHAPED BY FOOD SATISFACTION
Keywords:
perceived risk; food satisfaction;destination loyalty; tourists; Cavite CityAbstract
The study explores the relationship between tourists’ satisfaction with local food and loyalty to Cavite City, Philippines. While shedding light on the mediating role of perceived risks, encompassing COVID-19, man-made and natural related risks, in shaping this relationship. Destination loyalty pertains to the strong desire of tourists to revisit and recommend a destination, whereas satisfaction with local food triggers heightened participation in gastronomic experiences and nurtures destination loyalty, thereby motivating repeat visits. On the other hand, the research also assesses how perceived risks influence the link between tourists’ food satisfaction and loyalty to the destination. These perceived risks, spanning COVID-19, man-made, and natural risks, may influence tourists’ decision-making and behavior, impacting their willingness to dine out and destination preferences. Utilizing STATA version 1 for analysis, the findings indicate that tourists were generally satisfied with the food offerings in Cavite City, and this satisfaction was positively associated with their loyalty to the destination. On the other hand, perceived risks did not significantly affect the link between food satisfaction and destination loyalty. Destinations can effectively attract and retain tourists in a highly competitive landscape by ensuring satisfaction and fostering loyalty through risk mitigation measures.
References
Adesina, K. I., Pelumi, O. O., & Blessing, A. O. (2022). Influence of Dining Experiences on Customers'Satisfaction and Loyalty in Fine Dining Restaurants in Abeokuta, Ogun State, Nigeria. International Journal of Hospitality and Tourism Studies, 3(1), 20–31. https://doi.org/10.31559/IJHTS2022.3.1.3
Agapito, D., Valle, P., & Mendes, J. (2014). The sensory dimension of tourist experiences: Capturing meaningful sensory-informed themes in Southwest Portugal. Tourism Management, 42, 224–237. https://doi.org/10.1016/j.tourman.2013.11.011
Ali, M., Puah, C. H., Ayob, N., & Raza, S. A. (2020a). Factors influencing tourist's satisfaction, loyalty and word of mouth in selection of local foods in Pakistan. British Food Journal, 122(6), 2021–2043. https://doi.org/10.1108/BFJ-11-2018-0728
An, M., Lee, C., & Noh, Y. (2010). Risk factors at the travel destination: their impact on air travel satisfaction and repurchase intention. Service Business, 4(2), 155–166. https://doi.org/10.1007/s11628-010-0094-2
Atikahambar, Y., Zainal, A., Rahayu, M., & Mokhtar, R. (2019). Quality of Food and Tourists' Satisfaction of Penang Delicacies in Predicting Tourists' Revisit Intention. International Journal of Academic Research in Business and Social Sciences, 8(12). https://doi.org/10.6007/IJARBSS/v8-i12/5262
Beer, C. L., Ottenbacher, M. C., & Harrington, R. J. (2012). Food Tourism Implementation in the Black Forest Destination. Journal of Culinary Science and Technology, 10(2), 106–128. https://doi.org/10.1080/15428052.2012.677601
Björk, P., & Kauppinen-Räisänen, H. (2017). Interested in eating and drinking? How food affects travel satisfaction and the overall holiday experience. Scandinavian Journal of Hospitality and Tourism, 17(1), 9–26. https://doi.org/10.1080/15022250.2016.1215871
Çakar, K. (2021). Tourophobia: fear of travel resulting from manmade or natural disasters. Tourism Review, 76(1), 103–124. https://doi.org/10.1108/TR-06-2019-0231
Cavite Provincial Information Office. (2023, March 17). Corona Virus Disease (Covid- 19) Summary-Cavite.
Chahal, H., & Devi, A. (2017). How perceived risk influences image and loyalty relationship in a tourist destination? an Indian perspective. In Int. J. Leisure and Tourism Marketing (Vol. 5, Issue 2).
Chaudhary, M., & Islam, N. U. (2021). Impact of Perceived Risk on Tourist Satisfaction and Future Travel Intentions: A Mediation–Moderation Analysis. Global Business Review, 097215092110362. https://doi.org/10.1177/09721509211036270
Chen, C.-F., & Chen, F.-S. (2010). Experience quality, perceived value, satisfaction and behavioral intentions for heritage tourists. Tourism Management, 31(1), 29–35. https://doi.org/10.1016/j.tourman.2009.02.008
Chen, Q., & Huang, R. (2018). Local food in China: a viable destination attraction. British Food Journal, 120(1), 146–157. https://doi.org/10.1108/BFJ-03-2017-0135
Chen, Q., & Huang, R. (2019a). Understanding the role of local food in sustaining Chinese destinations. Current Issues in Tourism, 22(5), 544–560. https://doi.org/10.1080/13683500.2018.1444020
Chendo, N. A. (2019). Determinants of Customer's Satisfaction in the Fast Food Industry in Anambra State of Nigeria. Eprajournals. https://doi.org/http://dx.doi.org/10.36713/epra3669
Chew, E. Y. T., & Jahari, S. A. (2014). Destination image as a mediator between perceived risks and revisit intention: A case of post-disaster Japan. Tourism Management, 40, 382–393. https://doi.org/10.1016/j.tourman.2013.07.008
Clubb, A. C., & Hinkle, J. C. (2015). Protection motivation theory as a theoretical framework for understanding the use of protective measures. Criminal Justice Studies, 28(3), 336–355. https://doi.org/10.1080/1478601X.2015.1050590
Cong, L. C. (2021). Perceived risk and destination knowledge in the satisfaction-loyalty intention relationship: An empirical study of european tourists in vietnam. Journal of Outdoor Recreation and Tourism, 33, 100343. https://doi.org/10.1016/j.jort.2020.100343
Corbet, S., O'Connell, J. F., Efthymiou, M., Guiomard, C., & Lucey, B. (2019). The impact of terrorism on European tourism. Annals of Tourism Research, 75, 1–17. https://doi.org/10.1016/j.annals.2018.12.012
Cui, F., Liu, Y., Chang, Y., Duan, J., & Li, J. (2016). An overview of tourism risk perception. Natural Hazards, 82(1), 643–658. https://doi.org/10.1007/s11069-016-2208-1
Dedeoğlu, B. B., & Boğan, E. (2021). The motivations of visiting upscale restaurants during the COVID-19 pandemic: The role of risk perception and trust in government. International Journal of Hospitality Management, 95. https://doi.org/10.1016/j.ijhm.2021.102905
Dedeoğlu, B. B., Mariani, M., Shi, F., & Okumus, B. (2022). The impact of COVID-19 on destination visit intention and local food consumption. British Food Journal, 124(2), 634–653. https://doi.org/10.1108/BFJ-04-2021-0421
del Bosque, I. R., & San Martín, H. (2008). Tourist satisfaction a cognitive-affective model. Annals of Tourism Research, 35(2), 551–573. https://doi.org/10.1016/j.annals.2008.02.006
Deña, C. (2023, January 26). 3 killed, 4 wounded in Cavite City grenade blast. Manila Bulletin. https://mb.com.ph/2023/1/26/3-killed-4-wounded-in-cavite-city-grenade-blast
Dryhurst, S., Schneider, C. R., Kerr, J., Freeman, A. L. J., Recchia, G., van der Bles, A. M., Spiegelhalter, D., & van der Linden, S. (2020). Risk perceptions of COVID-19 around the world. Journal of Risk Research, 23(7–8), 994–1006. https://doi.org/10.1080/13669877.2020.1758193
Dulani, M. A., Mudunkotuwa, M., Sri, R., & Arachchi, S. W. (n.d.). The Impacts of Tourists' Perceived Risk on Attitude And Behavioral Intention Towards Street Food: A Case Study of Central Colombo. http://archive.cmb.ac.lk:8080/research/handle/70130/4663Journalhomepage:http://tourismleaderssummit.org/jtear/
Erkmen, E. (2019). Managing Restaurant Attributes for Destination Satisfaction: What Goes beyond Food? Administrative Sciences, 9(1), 19. https://doi.org/10.3390/admsci9010019
Esparza Huamanchumo, R. M., Hernández-Rojas, R. D., Longa-López, R. A., & Cárdenas-Jarama, M. (2023). Gastronomy as an effect of visitor loyalty: the Peruvian (Lima) case. International Journal of Tourism Cities, 9(2), 362–376. https://doi.org/10.1108/IJTC-03-2022-0071
Fakfare, P., Cho, G., Hwang, H., & Manosuthi, N. (2021). Examining the sensory impressions, value perception, and behavioral responses of tourists: the case of floating markets in Thailand. Journal of Travel and Tourism Marketing, 38(7), 666–681. https://doi.org/10.1080/10548408.2021.1985042
Faour-Klingbeil, D., Osaili, T. M., Al-Nabulsi, A. A., Jemni, M., & Todd, E. C. D. (2021). The public perception of food and non-food related risks of infection and trust in the risk communication during COVID-19 crisis: A study on selected countries from the Arab region. Food Control, 121. https://doi.org/10.1016/j.foodcont.2020.107617
Fitrizal, F., Elfiswandi, E., & Sanjaya, S. (2021). The impact of culinary tourism on tourist satisfaction and destination loyalty: Padang city, West Sumatra context. Jurnal Manajemen Dan Pemasaran Jasa, 14(1), 135–148. https://doi.org/10.25105/jmpj.v14i1.8594
Folgado-Fernández, J. A., Hernández-Mogollón, J. M., & Duarte, P. (2017). Destination image and loyalty development: the impact of tourists' food experiences at gastronomic events. Scandinavian Journal of Hospitality and Tourism, 17(1), 92–110. https://doi.org/10.1080/15022250.2016.1221181
Genç, R. (2018). Catastrophe of Environment: The Impact of Natural Disasters on Tourism Industry. Journal of Tourism & Adventure, 1(1), 86–94. https://doi.org/10.3126/jota.v1i1.22753
Gondra, A. (2022, June 7). Signature Dish Series: Best Food in Cavite. https://homeoptions.com.ph/whats-new/blogs/signature-dish-series-best-food-in-cavite
Harme, J. N. (2021, February 18). Cavite City puts twist in bihon with pancit choco ensu tinta. https://thecaviterising.com/cavite-city-puts-twist-in-bihon-with-pancit-choco-ensu-tinta/
Hasan, Md. K., Abdullah, S. K., Lew, T. Y., & Islam, Md. F. (2019). Tourists' satisfaction and destination loyalty: a case study on Cox's Bazar beach of Bangladesh. International Journal of Leisure and Tourism Marketing, 6(3/4), 174. https://doi.org/10.1504/IJLTM.2019.103542
Hasan, Md. K., Ismail, A. R., & Islam, MD. F. (2017). Tourist risk perceptions and revisit intention: A critical review of literature. Cogent Business & Management, 4(1), 1412874. https://doi.org/10.1080/23311975.2017.1412874
Hernández-Rojas, R. D., & Huete Alcocer, N. (2021). The role of traditional restaurants in tourist destination loyalty. PloS One, 16(6), e0253088. https://doi.org/10.1371/journal.pone.0253088
Heussaff, E. (2019). History On A Plate: Cavite's Heritage Cuisine and Food Tour. https://thefatkidinside.com/cavite-food-tour/
Hoang, S. D., Pham, T. P., & Tučková, Z. (2022). Tourist Motivation as an Antecedent of Destination and Ecotourism Loyalty. Emerging Science Journal, 6(5), 1114–1133. https://doi.org/10.28991/ESJ-2022-06-05-014
Horng, J.-S., Liu, C.-H., Chou, H.-Y., & Tsai, C.-Y. (2012). Understanding the impact of culinary brand equity and destination familiarity on travel intentions. Tourism Management, 33(4), 815–824. https://doi.org/10.1016/j.tourman.2011.09.004
Huete-Alcocer, N., & Hernandez-Rojas, R. D. (2022). Do SARS-CoV-2 safety measures affect visitors experience of traditional gastronomy, destination image and loyalty to a World Heritage City? Journal of Retailing and Consumer Services, 69. https://doi.org/10.1016/j.jretconser.2022.103095
Hui, T. K., Wan, D., & Ho, A. (2007). Tourists' satisfaction, recommendation and revisiting Singapore. Tourism Management, 28(4), 965–975. https://doi.org/10.1016/j.tourman.2006.08.008
Jeaheng, Y., & Han, H. (2020). Thai street food in the fast growing global food tourism industry: Preference and behaviors of food tourists. Journal of Hospitality and Tourism Management, 45, 641–655. https://doi.org/10.1016/j.jhtm.2020.11.001
Jiang, X., Qin, J., Gao, J., & Gossage, M. G. (2022). The mediation of perceived risk's impact on destination image and travel intention: An empirical study of Chengdu, China during COVID-19. PLoS ONE, 17(1 January). https://doi.org/10.1371/journal.pone.0261851
Juanico, M. (2015, June 4). Tsunami alert! Philippine Daily Inquirer.
Kellens, W., Zaalberg, R., Neutens, T., Vanneuville, W., & De Maeyer, P. (n.d.). An Analysis of the Public Perception of Flood Risk on the Belgian Coast.
Kim, Y. G., Suh, B. W., & Eves, A. (2010). The relationships between food-related personality traits, satisfaction, and loyalty among visitors attending food events and festivals. International Journal of Hospitality Management, 29(2), 216–226. https://doi.org/10.1016/j.ijhm.2009.10.015
Kozak, M., Crotts, J. C., & Law, R. (2007). The impact of the perception of risk on international travellers. International Journal of Tourism Research, 9(4), 233–242. https://doi.org/10.1002/jtr.607
Lacap, J. P. (2019). The Effects of Food-Related Motivation, Local Food Involvement, and Food Satisfaction on Destination Loyalty: The Case of Angeles City, Philippines. Advances in Hospitality and Tourism Research (AHTR), 238–257. https://doi.org/10.30519/ahtr.550600
Lazaridis, G., Panaretos, D., & Matalas, A. (2022). The Impact of the COVID-19 Pandemic on the Food-Related Behaviour of Tourists Visiting Greece. Tourism and Hospitality, 3(4), 816–837. https://doi.org/10.3390/tourhosp3040051
Lee, S. W., & Xue, K. (2020). A model of destination loyalty: integrating destination image and sustainable tourism. Asia Pacific Journal of Tourism Research, 25(4), 393–408. https://doi.org/10.1080/10941665.2020.1713185
Li, S. R., & Ito, N. (2021). "Nothing Can Stop Me!" Perceived Risk and Travel Intention Amid the COVID-19 Pandemic: A Comparative Study of Wuhan and Sapporo. In Information and Communication Technologies in Tourism 2021 (pp. 490–503). Springer International Publishing. https://doi.org/10.1007/978-3-030-65785-7_47
Li, X., & Qiu, L. (2023). Local Food Consumption: The Trio of Motivation, Satisfaction, and Loyalty. Journal of China Tourism Research, 1–22. https://doi.org/10.1080/19388160.2023.2176960
Li, Z., Liang, W., & Luo, J. (2022a). Impact of COVID-19 Outbreak Risk Perception on Willingness to Consume Products from Restaurants: Mediation Effect of Risk Attitude. Sustainability (Switzerland), 14(10). https://doi.org/10.3390/su14106372
Liu, A., & Pratt, S. (2017). Tourism's vulnerability and resilience to terrorism. Tourism Management, 60, 404–417. https://doi.org/10.1016/j.tourman.2017.01.001
Lv, X., Li, C. (Spring), & McCabe, S. (2020). Expanding theory of tourists' destination loyalty: The role of sensory impressions. Tourism Management, 77. https://doi.org/10.1016/j.tourman.2019.104026
Ma, H., Chiu, Y. H., Tian, X., Zhang, J., & Guo, Q. (2020). Safety or travel: Which is more important? The impact of disaster events on Tourism. Sustainability (Switzerland), 12(7). https://doi.org/10.3390/su12073038
Manci, A. R. (2022a). Determining destination risk perceptions, their effects on satisfaction, revisit and recommendation intentions: Evidence from Sanliurfa/Turkey. Journal of Multidisciplinary Academic Tourism, 81–96. https://doi.org/10.31822/jomat.2022-7-1-81
Mason, M. C., & Paggiaro, A. (2012). Investigating the role of festivalscape in culinary tourism: The case of food and wine events. Tourism Management, 33(6), 1329–1336. https://doi.org/10.1016/j.tourman.2011.12.016
McKercher, B., Okumus, F., & Okumus, B. (2008). Food tourism as a viable market segment: It's all how you cook the numbers! Journal of Travel and Tourism Marketing, 25(2), 137–148. https://doi.org/10.1080/10548400802402404
Morris, S., Dwyer, T., & Mulligan, J. (2020a). Destination Management: The Influence of Local Food. The Irish Journal of Management, 39(2), 99–112. https://doi.org/10.2478/ijm-2020-0005
Ng, S. L. (2022). Effects of Risk Perception on Disaster Preparedness Toward Typhoons: An Application of the Extended Theory of Planned Behavior. International Journal of Disaster Risk Science, 13(1), 100–113. https://doi.org/10.1007/s13753-022-00398-2
Nilplub, C., Khang, D. B., & Krairit, D. (2016). Determinants of Destination Loyalty and the Mediating Role of Tourist Satisfaction. Tourism Analysis, 21(2), 221–236. https://doi.org/10.3727/108354216X14559233984818
Oh, H. (1999). Service quality, customer satisfaction, and customer value: A holistic perspective. International Journal of Hospitality Management, 18(1), 67–82. https://doi.org/10.1016/S0278-4319(98)00047-4
Oliver, R. L. (1980). A Cognitive Model of the Antecedents and Consequences of Satisfaction Decisions. Journal of Marketing Research, 17(4), 460–469. https://doi.org/10.1177/002224378001700405
Rashad Yazdanifard, A. (2021). The Influence of Customer Perception in Selection of Korean Restaurant in Malaysia Tertiary Education View project Strategic Management View project. www.ijmae.com
Rindrasih, E. (2018). HUMANIORA Tourists' Perceived Risk and Image of Destinations Prone to Natural Disasters: The Case of Bali and Yogyakarta, Indonesia (Vol. 2).
Rogers, R. W. (1975). A Protection Motivation Theory of Fear Appeals and Attitude Change1. The Journal of Psychology, 91(1), 93–114. https://doi.org/10.1080/00223980.1975.9915803
Rohrmann, B. (2008). Risk Perception, Risk Attitude, Risk Communication, Risk Management: A Concept Appraisal.
Rosselló, J., Becken, S., & Santana-Gallego, M. (2020). The effects of natural disasters on international tourism: A global analysis. Tourism Management, 79, 104080. https://doi.org/10.1016/j.tourman.2020.104080
Rousta, A., & Jamshidi, D. (2020). Food tourism value: Investigating the factors that influence tourists to revisit. Journal of Vacation Marketing, 26(1), 73–95. https://doi.org/10.1177/1356766719858649
Ryu, K., & Jang, S. (Shawn). (2006). Intention to Experience Local Cuisine in a Travel Destination: The Modified Theory of Reasoned Action. Journal of Hospitality & Tourism Research, 30(4), 507–516. https://doi.org/10.1177/1096348006287163
Safian, S. S. S., Osman, A. A., Wahab, S. N., Othman, N., & Mohammad Azhar, N. A. Z. (2021). The Effect of Culinary Tourism on Tourists' Loyalty and Satisfaction: A Comparison Analysis Between the First and Revisit to Malaysia. International Journal of Academic Research in Business and Social Sciences, 11(8). https://doi.org/10.6007/IJARBSS/v11-i8/10535
Sangpikul, A. (2018). The effects of travel experience dimensions on tourist satisfaction and destination loyalty: the case of an island destination. International Journal of Culture, Tourism and Hospitality Research, 12(1), 106–123. https://doi.org/10.1108/IJCTHR-06-2017-0067
Shillair, R. (2020). Protection Motivation Theory. In The International Encyclopedia of Media Psychology (pp. 1–3). Wiley. https://doi.org/10.1002/9781119011071.iemp0188
Soon, J. M., Vanany, I., Abdul Wahab, I. R., Abdullah Sani, N., Hamdan, R. H., & Jamaludin, M. H. (2022). Protection Motivation Theory and consumers' food safety behaviour in response to COVID-19. Food Control, 138, 109029. https://doi.org/10.1016/j.foodcont.2022.109029
Sparks, B. (2007). Planning a wine tourism vacation? Factors that help to predict tourist behavioural intentions. Tourism Management, 28(5), 1180–1192. https://doi.org/10.1016/j.tourman.2006.11.003
Stankov, S., Fidan, H., & Teneva, A. (2019). Traditional Food Products as Part of the Horeca Model in Bulgaria. 2019 International Conference on Creative Business for Smart and Sustainable Growth (CREBUS), 1–4. https://doi.org/10.1109/CREBUS.2019.8840044
Sthapit, E., Piramanayayagam, S., & Björk, P. (2020). Tourists' Motivations, Emotions, and Memorable Local Food Experiences. Journal of Gastronomy and Tourism, 5(1), 17–32. https://doi.org/10.3727/216929720X15968961037881
Su, D. N., Johnson, L. W., & O'Mahony, B. (2020). Analysis of push and pull factors in food travel motivation. Current Issues in Tourism, 23(5), 572–586. https://doi.org/10.1080/13683500.2018.1553152
Sudari, S. A., Tarofder, A. K., Khatibi, A., & Tham, J. (2019a). Measuring the critical effect of marketing mix on customer loyalty through customer satisfaction in food and beverage products. Management Science Letters, 1385–1396. https://doi.org/10.5267/j.msl.2019.5.012
Tabuena, A. C. (2021). Preliminary Methods and Illustrative Examples in Formulating the Research Frameworks on the Research Writing Process for Senior High School Students. International Journal of Advance Research and Innovative Ideas in Education , 7(1), 8–15. www.ijariie.com8
Tasci, A. D. A., & Pizam, A. (2020). An expanded nomological network of experienscape. International Journal of Contemporary Hospitality Management, 32(3), 999–1040. https://doi.org/10.1108/IJCHM-12-2018-0988
Tavitiyaman, P., & Qu, H. (2013a). Destination Image and Behavior Intention of Travelers to Thailand: the Moderating Effect of Perceived Risk. Journal of Travel & Tourism Marketing, 30(3), 169–185. https://doi.org/10.1080/10548408.2013.774911
The Official Website of the Province of Cavite. (2022). Province of Cavite | Cavite City. https://cavite.gov.ph/home/cities-and-municipalities/cavite-city/
Toudert, D., & Bringas-Rábago, N. L. (2019). Destination food image, satisfaction and outcomes in a border context: tourists vs excursionists. British Food Journal, 121(5), 1101–1115. https://doi.org/10.1108/BFJ-03-2019-0148
Ullah, N., Khan, J., Saeed, I., Zada, S., Xin, S., Kang, Z., & Hu, Y. (2022). Gastronomic Tourism and Tourist Motivation: Exploring Northern Areas of Pakistan. International Journal of Environmental Research and Public Health, 19(13), 7734. https://doi.org/10.3390/ijerph19137734
UNWTO. (2020). Tourism and COVID-19 – Unprecedented Economic Impacts. https://www.unwto.org/tourism-and-covid-19-unprecedented-economic-impacts
Vanzi, S. (2018, May 31). Cavite Food Crawl. https://mb.com.ph/2018/05/31/cavite-food-crawl/
Yasami, M., Promsivapallop, P., & Kannaovakun, P. (2021). Food Image and Loyalty Intentions: Chinese Tourists' Destination Food Satisfaction. Journal of China Tourism Research, 17(4), 592–612. https://doi.org/10.1080/19388160.2020.1784814
Yoo, M., & Bai, B. (2013). Customer loyalty marketing research: A comparative approach between hospitality and business journals. International Journal of Hospitality Management, 33, 166–177. https://doi.org/10.1016/j.ijhm.2012.07.009
Žabkar, V., Brenčič, M. M., & Dmitrović, T. (2010). Modelling perceived quality, visitor satisfaction and behavioural intentions at the destination level. Tourism Management, 31(4), 537–546. https://doi.org/10.1016/j.tourman.2009.06.005
Zargar, P., & Farmanesh, P. (2021). Satisfaction and Loyalty in Local Food Festival: Do Switching Barriers Matter? SAGE Open, 11(4), 215824402110503. https://doi.org/10.1177/21582440211050382
Zhang, B. (2016). The Impacts of Perceived Risk and Destination Image on Chinese Visitor's Decision and Destination Loyalty for Visiting Thailand.
Zhang, H., Li, L., Yang, Y., & Zhang, J. (2018). Why do domestic tourists choose to consume local food? The differential and non-monotonic moderating effects of subjective knowledge. Journal of Destination Marketing & Management, 10, 68–77. https://doi.org/10.1016/j.jdmm.2018.06.001
Downloads
Published
Issue
Section
License
All submissions must be original and have not been previously accepted for publication in or be under review at another journal. Contributors infringing any existing copyright law will indemnify the publisher. For ease of dissemination and to ensure proper policing of use, all accepted manuscripts and contributions become the legal copyright of the publisher unless otherwise agreed.
Total Views: 210
| 
Total Downloads: 150
