Thesis (MPhil) -- AUT University, 2009. / Includes bibliographical references. Also held in print ( ix, 199 leaves : ill. ; 30 cm.) in the Archive at the City Campus (T 338.47915495 AMI)

Food tourism is an activity that can be promoted by destination marketers. The aims of this research are to provide a holistic examination of domestic tourists’ food experience in China, and to evaluate the potential of food tourism in promoting Chinese regions from the demand side. It has four specific research objectives, including (1) examining the food experience of domestic tourists at three different travel stages in China, (2) assessing the relationships between the food experience of tourists and their demographic profiles, (3) developing a structural model addressing the potential relationships between tourists’ food experience and loyalty intentions toward Chinese destinations, and (4) providing recommendations for marketers to achieve successful destination promotion through food tourism. In order to achieve the research aims and objectives, with the development of a structural theoretical model, a quantitative research design was employed in the study. Data was specifically collected from a sample of 1702 domestic tourists at ten representative destinations in Mainland China. The findings of this study revealed that: firstly, food is, overall, of great significance to Chinese domestic tourists; however, it plays a varying role in domestic tourists’ experiences at different travel stages in China. Secondly, demographic factors such as gender and age have influences on the food experience of Chinese domestic tourists, while educational level has been revealed to be of little influence. Thirdly, tourists’ food satisfaction and food-related behavioural intentions were in direct and positive correlation to tourists’ destination loyalty intentions. The findings highlighted the contribution of local food at a destination level in the context of China, and signified the great potential for destinations to utilise food tourism to attract and retain tourists. Moreover, given the interrelationships shown between the underlying factors of tourists’ food experience and tourists’ destination loyalty intentions, it is noted that tourists’ food experience is a complex multi-phase model among which different phases interrelate with each other exerting an influence on tourists’ loyalty intentions to specific destinations in China. Lastly, based on these findings, both theoretical and practical implications were derived. In particular, practical recommendations have been provided to marketers on how to effectively utilise food tourism to achieve successful destination promotion in China.

This thesis explores the challenges local restaurants face in collaborations within thecontext of food tourism development on Gotland. For the past few years, themunicipality of Gotland as showed interests and efforts in developing the island into asustainable food destination. In this process, collaborations between keys actors, oneof which is local restaurants, is one of the most important components. Therefore,studying the challenges presenting in this area would be beneficial to future strategyand planning for development. This study was conducted through interviews withseveral established restaurants on Gotland to understand their perspectives on theobstacles that hinder co-operations in the food tourism sector. Qualitative methodswith narrative analysis were implemented to evaluate the results. It is shown that localrestaurants face several challenges when collaborating in the process of food tourismdevelopment on Gotland. According to them, the most prominent obstacle is the lackof a main driving force to stimulate a strong and reliable network for collaborationson the island. The paper concludes by proposing the establishment of a Food TourismBoard under Gotland Visitor Association (GFB). This agency will act as the maindriving force to develop and encourage co-operations and related projects in foodtourism on Gotland.

The thesis deals with the application of regional foods, their use in gastronomic restaurants and their share of the importance of tourism. Major emphasis is placed on research into how big motivation users of dining restaurants and whether the current menu includes traditional regional foods and local culinary specialities. The theoretical part is introduced such as gastronomy and tourism related issues. It is also presented as an example of individual projects, which are implemented in the Czech Republic and organizations that are engaged in the catering industry. The practical part is focused on the mindset and motivation of people in a matter of culinary tourism and the current choice of fine dining restaurants. Results are presented for clarity in graphs and tables.

The diploma thesis deals with the modern trends in the area of food tourism in terms of starting up business focused on food tours for tourists in Prague. The main objective of the thesis is to analyze food tourism market environment in Prague. Based on that the author will assess whether the new business will be successful on the market. The theoretical part is devoted to the terminology of tourism, gastronomy development and modern trends in supply and demand of food tourism. In practical part of the thesis the author deals with methods of analysis of the market environment. Enterprise´s external environment is analyzed by using PEST analysis, internal environment is analyzed by analysis of competition using Porter´s Five Forces and Strategic Group Map. Finally, the author evaluates results of the survey in order to analyze demand for products on food tourism market.

In the tourism industry local and regional food holds great potential as a contributor to sustainable competitiveness at a destination. However, from an analysis of the literature and promotional material of South African and key international destinations, there is an indication that the contribution of food to sustainable tourism and the marketing of destinations has received very little attention globally as well as in South Africa. A framework and guidelines for developing and implementing food tourism could enable destination marketers and entrepreneurs to optimise the tourism potential of local and regional food. To this end a Strategic Food Tourism Destination Marketing Framework was conceptualised and was based on the findings of a South African situation analysis and international trends and best practices. The South African situation analysis entailed an empirical investigation into food tourism, a key component of destination marketing in South Africa, to determine its current status, future potential and initiatives. Regional and provincial destination marketing organisations were involved in the research process To support the Strategic Food Tourism Destination Marketing Framework, two key tools were developed, namely FOODPAT (a tourism and culinary atlas linked to a geospatial database) and a Product Potential and Attractiveness Tool. The framework and tools were tested in a South African destination, the Winelands of the Western Cape. Its application revealed that the stakeholder users were successfully provided with mechanisms to develop and implement food tourism. This study presents the key components and gives an evaluation of the framework and tools that were developed. Guidelines and recommendations for the development, packaging and marketing of local and regional foods are postulated. Proposals for future research are put forward. AFRIKAANS : Plaaslike en streeksvoedsel het potensiaal om by te dra tot volhoubare kompeterendheid in toerismebestemmings. ‘n Analise van resente literatuur en promosiematerial van Suid-Afrikaanse en sleutel internasionale bestemmings bevestig dat in Suid-Afrika en wêreldwyd relatief min aandag aan die bemarking en bydrae van plaaslike en streeksvoedsel tot volhoubare toerisme en die bemarking van bestemmings gegee is. ‘n Raamwerk en riglyne vir die ontwikkeling en implementering van voedseltoerisme kan bemarkers en entrepreneurs van ‘n bestemming in staat stel om die toerisme potensiaal van plaaslike en streekskos te bevorder en optimaal aan te wend as ‘n bemarkingsmiddel. Gevolglik is ‘n Strategiese Voedseltoerisme Bestemming Bemarkingsraamwerk gekonseptualiseer, gebaseer op die bevindinge van ‘n Suid-Afrikaanse situasie-analise, sowel as internasionale neigings en praktyke. Die Suid-Afrikaanse situasie-analise het ‘n empiriese ondersoek behels van streeks- en provinsiale bestemmings- bemarkingsorganisasies om sodoende die status tans, toekomstige potensiaal en voedseltoerisme inisiatiewe as sleutelkomponent van bestemmingsbemarking in Suid-Afrika te bepaal. As ondersteuning vir die Strategiese Voedseltoerisme Bestemming Bemarkingsraamwerk is twee primêre hulpmiddels ontwikkel, naamlik: FOODPAT (‘n toerisme- en voedselatlas, gekoppel aan ‘n geografiese databasis) en ‘n Product Potential and Attractiveness Tool. Die raamwerk en hulpmiddels is by ‘n Suid-Afrikaanse bestemming, naamlik die Wes Kaapse Wynlande, getoets en het rolspelers sodoende van hulpmiddels voorsien om voedseltoerisme te ontwikkel en te implementeer. Hierdie studie beskryf en evalueer die sleutelkomponente, asook die raamwerk en hulpmiddels wat ontwikkel is. Riglyne en aanbevelings vir die ontwikkeling, verpakking en bemarking van plaaslike en streekskosse word voorgestel. Voorstelle vir toekomstige navorsing word ook aangedui. / Thesis (PHD)--University of Pretoria, 2007. / Tourism Management / unrestricted

The thesis describes importance of food festivals and competitions in the Czech Republic and their current status in Czech tourism. The aim is to provide a comprehensive view on the issue of organizing of food events and based on analyze to characterize current structure of Czech market of food festivals and competitions. The first two chapters are dedicated to presentation of related terms and to explanation of the theory of event marketing and management. The practical part includes the aforementioned market analysis and its important part is a presentation of chosen food events undertaken in 2011. One chapter is also devoted to the introduction of expected future development and provides an overview of current trends.

No description available.

The heritagisation of food reveals the underlying processes by which various actors articulate a particular foodstuff as a heritage in an attempt at pursuing differing aims. Food heritage evokes images, memories, and pride, or motivates habitual consumption, and it can become a lifestyle or even a source of income. Seafood has been reconceptualized as a heritage cuisine in Qeshm Island, Iran. This qualitative case study seeks to explore how the process of food heritagization is carried out by local and external actors in this region. Drawing on the interpretivist paradigm, data was gathered through in-depth semi-structured interviews, and document analysis of literature reviews, books, magazines, and news. Inspired by the theory of food heritagization by Bessiere (2013), data was analyzed through thematic analysis. Findings demonstrated that that place attachment greatly influenced the motivations and aspirations of local community for the participation in the heritagization of local food and also development of tourism development. The reported findings are expected to contribute to the literature on food culture, specifically heritage food.

Thesis (M.S.)--Rochester Institute of Technology, 1992. / Typescript. Includes bibliographical references.