Claudia Cozzio

Fakultät für Wirtschaftswissenschaften
Universitätsplatz 1
39031
Bruneck

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Short bio

Claudia Cozzio is Assistant Professor of Management. She graduated from Bocconi University and has obtained a PhD in Management from the University of Padova. She has been a visiting researcher at the School of Hotel and Tourism Management at Hong Kong Polytechnic University. Before joining unibz, she has worked as post-doc researcher at the University of Aosta Valley. Prior to her academic career, she has worked as a strategic and marketing consultant.

Lehrveranstaltungen

Culture, Heritage and Creative Territory Management

31031 · SECS-P/08 · Master in Tourismusmanagement · EN

Einführung in das Management

30160 · SECS-P/08 · Bachelor in Tourismus-, Sport- und Eventmanagement · EN

Labor Intelligenter Tourismus

31007 · SECS-P/08 · Master in Tourismusmanagement · EN

Wissenschaftliches Schreiben und Berichten

31008 · Master in Tourismusmanagement · EN

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Forschungsschwerpunkte

Claudia research interests are in the areas of consumer behaviour, tourists’ sustainable consumption, innovation in tourism, and mental budgeting. So far, much of her empirical work has dealt with the analysis of end-consumer actual behaviours by applying experimental approaches.

Ausgewählte Publikationen

Tokarchuk O., Barr J.C., & Cozzio C., (2022). How much is too much? Estimating tourism carrying capacity in urban context using sentiment analysis, Tourism Management, 91, 104522

Cozzio, C., Tokarchuk, O. & Maurer, O. (2021). Minimising plate waste at hotel breakfast buffets: an experimental approach through persuasive messages, British Food Journal, 123(9), 3208-3227

Cozzio, C., Tokarchuk, O. & Maurer, O. (2021) The effect of price bundling on tourists’ extra expenditure: a mental budget approach, Current Issues in Tourism, 24(20), 2838-2842

Cozzio, C., Volgger, M., Taplin, R., & Woodside, A. G. (2020). Nurturing tourists’ ethical food consumption: Testing the persuasive strengths of alternative messages in a natural hotel setting. Journal of Business Research, 117, 268-279

Cozzio, C. (2019). The concept of sustainability in hotel industry: current dominant orientations and future issues. International Journal of Sustainable Development, 22(1-2), 61-87

Cozzio, C., Volgger, M. & Taplin, R. (2022) Point-of-consumption interventions to promote virtuous food choices of tourists with self-benefit or other-benefit appeals: a randomised field experiment, Journal of Sustainable Tourism, 30(6), 1301-1319

Cozzio, C., Viglia, G., Lemarie, L., & Cerutti, S. (2023). Toward an integration of blockchain technology in the food supply chain. Journal of Business Research, 162, 113909

Cozzio, C., Tokarchuk, O., & Maurer, O. (2023). All-inclusive holiday packages, tourist consumption and spending patterns at tourism destinations. Tourism Review, 78(1), 89-100.

Cozzio, C., & Furlan, A. (2022). Ritual-based redesign of routines: an experimental approach in the restaurant industry. International Journal of Contemporary Hospitality Management, (ahead-of-print).

Cozzio, C., (2023). La comunicazione sostenibile nel comparto ricettivo. Un approccio empirico. Collana Management e Marketing del Turismo, Aracne Editore.