The main goal of this study is the development a strategic framework for the promotion of local cuisine in Botswana. This goal was achieved in five key objectives. Firstly the study set to review extant literature on tourists‟ cuisine experiences in general and in Botswana. An understanding of tourists‟ cuisine experiences is significant in paving the way for increased promotion in cuisine tourism, an alternative form of tourism that has remained relatively neglected in the country‟s tourism development efforts. Secondly the study sought to identify key Setswana cuisine that could be used for tourism purposes. Thirdly whilst previous studies examining food tourists‟ behaviour and tourists‟ experiences of local cuisine mainly investigated tourists‟ intentions to revisit and their intentions to experience local cuisine, this study sought to assess actual cuisine consumption behaviour of tourists. An understanding of consumption behaviour is important in the development and promotion of cuisine tourism products. The study reviews literature on theories of behaviour in order to identify factors of local cuisine consumption behaviour thus adding theoretical underpinning on theories of tourist experience in addressing the third objective. Fourthly, the study also set to analyse strategic tourism management literature concerning the development and promotion of local cuisine. In consideration of the promotional methods that are being used or could be used to promote cuisine, the study lastly concludes by designing a strategic framework for the tourism promotion of local cuisine and provides varied general recommendations and recommendations for future research as part of Objective Five. The framework that was developed in Chapter Six was therefore a culmination of the five key objectives. The framework is a unique approach in assessing both supply and demand perspectives of cuisine tourism promotion. A pragmatic approach to research philosophy is adopted because of its inherent advantages of dualism; since pragmatists use mixed methods research. A mixed methods research design is also selected for this study since quantitative and qualitative techniques were used in trying to understand the main goal of the overall study, that of devising a strategic framework for the promotion of local cuisine in Botswana. Four key research tools were used: an expert opinion survey, a food and beverage supervisor survey, a tourist (diner) survey and interviews with tourism and hospitality marketing officials in Gaborone. The expert opinion survey, administered as a semi-structured questionnaire, inter alia, used content from extant literature to identify key Setswana cuisine that could be used for tourism promotion. The food and beverage supervisor survey (face to face and interview administered) assessed the extent to which Setswana cuisine was promoted at the establishment and also identified cuisine that diners mostly preferred, amongst other things. The tourist (diner survey), mainly administered through a semi-structured questionnaire, was used to identify the main characteristics of diners within Gaborone‟s hotel and non-hotel restaurants, also identifying, inter alia, the main factors that predict these diners‟ Setswana cuisine consumption behaviour. In addition interviews held with tourism and hospitality marketing officials were used to assess promotion efforts nationwide and challenges associated with promoting Setswana cuisine. Some parts of the surveys were analysed qualitatively. In other parts, descriptive statistics, stepwise multiple regression, linear regression, independent t tests and analysis of variance (ANOVA) was used. This study has managed to identify 15 key cuisine types and eight additional cuisine types that have potential for tourism promotion, have association with national identity and are highly preferred by customers. Amongst these, seswaa (pound boiled beef) emerged as the number one cuisine attractor for the country. These cuisine types were incorporated in the strategic framework as cuisine that can be promoted at a larger scale to domestic and international tourists. Findings from the study also imply that diners visiting hotel and non-hotel restaurants in Gaborone were mainly day visitors. Their cuisine experiences are mainly secondary since their main motivations for dining were „fun and relaxation‟ and „meeting friends and family‟. These two motives are related to the generic travel motives and may not be specific to cuisine related travel. These two motives were also related to the main factors that predicted consumption behaviour, which were „arousal‟, „social others‟ and an „open culture‟ as analysed through stepwise multiple regression. Arousal is an emotional response associated with excitement. It was found to be the main predictor of Setswana cuisine consumption behaviour. This factor is likely to be more associated with the presence of „social others‟ such as friends and family. The three factors could be linked to Batswana‟s (since they were the majority of diners in the restaurants) style of living which emphasises on socialisation, togetherness and openness. Several challenges associated with the promotion of local cuisine were also noted. Amongst these, were language barriers, safety, health and hygiene considerations, aesthetic factors, supply irregularities, lack of market interest and cost considerations. However the study also identified the importance of the national tourism website, the hotel/restaurants websites, television and functions, events or festivals as key promotional tools that could be used in promoting local cuisine especially at domestic level. Additional measures such as increased supplier and tourist education and awareness; establishment of safety, hygiene and health standards; maintenance of consistent and appropriate levels of supply; maintenance of authenticity of Setswana cuisine and identification and introduction of cuisine promotion champions were identified. This study adds knowledge on cuisine experiences from a developing African country context. From a practical point of view, this study emphasises the promotion of key cuisine based on tourism potential, national identity and customer preference. The study is important in that it also aids awareness of cuisine products in the country that have potential for tourism promotion, based on their gastronomic image and preference by customers. The study is also important in that it presents information on an often neglected aspect of tourism marketing, the importance of the national tourism organisation and hotel/restaurant websites to the international tourist. In the global arena, the use of modern forms of marketing such as the online platform of marketing can never be over-emphasised. Theoretically the study accentuates the importance of the trio; tourism potential, national identity and customer preference as concepts whose link requires further understanding in influencing selection of key cuisine for promotion by destination marketers. From the study, it also emerged that an understanding of models based on the concurrent use and application of mixed methods forms of research especially in cuisine consumption studies is an area that should be advanced. An understanding of these models is important given the nature of the tourism product whose production and consumption is inseparable. Lastly it materialized from the study that a modified version of the Theory of Interpersonal Behaviour can be used to explain prediction in Setswana cuisine consumption behaviour. All this information was significantly used in the design of the strategic framework for the promotion of local cuisine in Chapter Six. / PhD (Tourism Management), North-West University, Potchefstroom Campus, 2015

The main goal of this study is the development a strategic framework for the promotion of local cuisine in Botswana. This goal was achieved in five key objectives. Firstly the study set to review extant literature on tourists‟ cuisine experiences in general and in Botswana. An understanding of tourists‟ cuisine experiences is significant in paving the way for increased promotion in cuisine tourism, an alternative form of tourism that has remained relatively neglected in the country‟s tourism development efforts. Secondly the study sought to identify key Setswana cuisine that could be used for tourism purposes. Thirdly whilst previous studies examining food tourists‟ behaviour and tourists‟ experiences of local cuisine mainly investigated tourists‟ intentions to revisit and their intentions to experience local cuisine, this study sought to assess actual cuisine consumption behaviour of tourists. An understanding of consumption behaviour is important in the development and promotion of cuisine tourism products. The study reviews literature on theories of behaviour in order to identify factors of local cuisine consumption behaviour thus adding theoretical underpinning on theories of tourist experience in addressing the third objective. Fourthly, the study also set to analyse strategic tourism management literature concerning the development and promotion of local cuisine. In consideration of the promotional methods that are being used or could be used to promote cuisine, the study lastly concludes by designing a strategic framework for the tourism promotion of local cuisine and provides varied general recommendations and recommendations for future research as part of Objective Five. The framework that was developed in Chapter Six was therefore a culmination of the five key objectives. The framework is a unique approach in assessing both supply and demand perspectives of cuisine tourism promotion. A pragmatic approach to research philosophy is adopted because of its inherent advantages of dualism; since pragmatists use mixed methods research. A mixed methods research design is also selected for this study since quantitative and qualitative techniques were used in trying to understand the main goal of the overall study, that of devising a strategic framework for the promotion of local cuisine in Botswana. Four key research tools were used: an expert opinion survey, a food and beverage supervisor survey, a tourist (diner) survey and interviews with tourism and hospitality marketing officials in Gaborone. The expert opinion survey, administered as a semi-structured questionnaire, inter alia, used content from extant literature to identify key Setswana cuisine that could be used for tourism promotion. The food and beverage supervisor survey (face to face and interview administered) assessed the extent to which Setswana cuisine was promoted at the establishment and also identified cuisine that diners mostly preferred, amongst other things. The tourist (diner survey), mainly administered through a semi-structured questionnaire, was used to identify the main characteristics of diners within Gaborone‟s hotel and non-hotel restaurants, also identifying, inter alia, the main factors that predict these diners‟ Setswana cuisine consumption behaviour. In addition interviews held with tourism and hospitality marketing officials were used to assess promotion efforts nationwide and challenges associated with promoting Setswana cuisine. Some parts of the surveys were analysed qualitatively. In other parts, descriptive statistics, stepwise multiple regression, linear regression, independent t tests and analysis of variance (ANOVA) was used. This study has managed to identify 15 key cuisine types and eight additional cuisine types that have potential for tourism promotion, have association with national identity and are highly preferred by customers. Amongst these, seswaa (pound boiled beef) emerged as the number one cuisine attractor for the country. These cuisine types were incorporated in the strategic framework as cuisine that can be promoted at a larger scale to domestic and international tourists. Findings from the study also imply that diners visiting hotel and non-hotel restaurants in Gaborone were mainly day visitors. Their cuisine experiences are mainly secondary since their main motivations for dining were „fun and relaxation‟ and „meeting friends and family‟. These two motives are related to the generic travel motives and may not be specific to cuisine related travel. These two motives were also related to the main factors that predicted consumption behaviour, which were „arousal‟, „social others‟ and an „open culture‟ as analysed through stepwise multiple regression. Arousal is an emotional response associated with excitement. It was found to be the main predictor of Setswana cuisine consumption behaviour. This factor is likely to be more associated with the presence of „social others‟ such as friends and family. The three factors could be linked to Batswana‟s (since they were the majority of diners in the restaurants) style of living which emphasises on socialisation, togetherness and openness. Several challenges associated with the promotion of local cuisine were also noted. Amongst these, were language barriers, safety, health and hygiene considerations, aesthetic factors, supply irregularities, lack of market interest and cost considerations. However the study also identified the importance of the national tourism website, the hotel/restaurants websites, television and functions, events or festivals as key promotional tools that could be used in promoting local cuisine especially at domestic level. Additional measures such as increased supplier and tourist education and awareness; establishment of safety, hygiene and health standards; maintenance of consistent and appropriate levels of supply; maintenance of authenticity of Setswana cuisine and identification and introduction of cuisine promotion champions were identified. This study adds knowledge on cuisine experiences from a developing African country context. From a practical point of view, this study emphasises the promotion of key cuisine based on tourism potential, national identity and customer preference. The study is important in that it also aids awareness of cuisine products in the country that have potential for tourism promotion, based on their gastronomic image and preference by customers. The study is also important in that it presents information on an often neglected aspect of tourism marketing, the importance of the national tourism organisation and hotel/restaurant websites to the international tourist. In the global arena, the use of modern forms of marketing such as the online platform of marketing can never be over-emphasised. Theoretically the study accentuates the importance of the trio; tourism potential, national identity and customer preference as concepts whose link requires further understanding in influencing selection of key cuisine for promotion by destination marketers. From the study, it also emerged that an understanding of models based on the concurrent use and application of mixed methods forms of research especially in cuisine consumption studies is an area that should be advanced. An understanding of these models is important given the nature of the tourism product whose production and consumption is inseparable. Lastly it materialized from the study that a modified version of the Theory of Interpersonal Behaviour can be used to explain prediction in Setswana cuisine consumption behaviour. All this information was significantly used in the design of the strategic framework for the promotion of local cuisine in Chapter Six. / PhD (Tourism Management), North-West University, Potchefstroom Campus, 2015