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

Tittle: Business plan of Sport in Prague. Goals: The goal of this thesis is mainly create a kvality business plan of project Sport in Prague, which do business in tourism in Prague. And also show, i fis profitable to develop activities and in which direction. Methods: Business plan is based on the research literature on this issue. In this thesis has been used several methods that make the work achieved its goals. The main method was chosen questionnaire, which was conducted through direct interviews of random tourists in Prague. Other methods included in the work are the analysis of incoming tourism, competition analysis and financial analysis. Results: There were created several analyzes in this thesis. Their results show that the project can be profitable, and it makes sense to continue working. It was found what the services should be eliminated and which should be encouraged. Also how to set up a promotional campaign. Keywords: Business plan, tourism, promotion, sport, business

Thesis submitted in fulfilment of the requirements for the degree Master of Technology: Tourism and Hospitality Management in the Faculty of Business at the Cape Peninsula University of Technology, 2008 / Taping into a growing global tourism market, the government of Rwanda has been marketing and promoting tourism as being considered as one of the sectors that will help the country achieve its economic targets through revenue gains and job creation. However, Rwanda’s tourism product has understandably, been aimed largely at gorilla tourism so as to raise much needed foreign currency. While this has been proving positive as regards achieving industry targets, dependence on an exclusive product could be detrimental to the industry in the future. This research that was carried out in Rwanda’s Museums focused on a significant form of tourism in Africa, namely heritage tourism with specific reference to its development and promotion in Rwanda. The results reveal that heritage tourism, and domestic heritage tourism in particular, is experiencing growth with genocide museums playing a large part in this growth. The findings further suggest that the heritage management, especially marketing of heritage tourism can be improved. The research provides several procedures for improvement in management of heritage destination that include the assessment of heritage resources, the role of tourism managers, and different marketing strategies for heritage sites.

Main goal of this document is to rate photographs in promotional materials of the tourism regions of the Czech republic. Other goal of this document is to show if graphical form of promotional materials influences decision making of visitors of any particular region.The theoretical part describes short history of photography, promotion and tourism in the Czech Republic. The practical part consist of researching photographs in selected promotional materials of the tourism regions according to picked criteria. The second practical part is focused on testing of influence of photographs on participants of tourism.

This Master's thesis focuses on nation branding in developing countries. Nation branding is an emerging discipline that aims to build and improve a nation's image through the application of marketing techniques. The aim of the thesis is to contextualize the nation branding of developing countries within the broader framework of the theory and practice of nation branding and development studies. The thesis is structured into three chapters. The first chapter offers an introduction into the theory and practice of nation branding and the critique attached to it. The second chapter then looks at how nation branding fits into the wider context of development studies, and the scale of its relevance for developing countries with a special focus on its application for export, FDI and tourism promotion and its significance in development co-operation. The last chapter is dedicated to case studies of application of nation branding in two developing countries: Uruguay and Thailand. The conclusion sums up the results.

This work focuses on a proposed marketing plan for a travel agency AVANTI-TOUR. The diploma thesis is divided into three main parts. The first, theoretical, part describes the basic terms of the marketing area. The second, analytical, part characterizes the travel agency and its current marketing and communication mix. This section also contains an analysis of general and business environment, marketing research and SWOT analysis. Based on the results of the analytical part, the third part presents proposals for the improvement in promotion and overall situation of the agency on the market.

El artículo que se presenta a continuación tiene como objetivo general Analizar los factores clave de éxito del destino de Lambayeque para desarrollar estrategias de marketing turístico. Para obtener información de ambas variables se utilizó una entrevista con enunciados que se podían calificar por la escala de Likert y también preguntas abiertas, por consiguiente, los entrevistados fueron los actores del sector turismo y hotelero de la región Lambayeque, el tipo de investigación es cualitativa. En cuanto a la metodología empleada, tuvo un nivel descriptivo, de tipo aplicada, no experimental. Porsu lado los resultados que se obtuvieron de las entrevistas, fue que, existe poco apoyo de las autoridades para promover el turismo, y a falta de ello, muchas empresas dedicadas alturismo, trabajan de manera individual y la clave del éxito de un destino es que trabajen todos en conjunto, ya que así se puede lograr un mayor turismo no solo nacional, si no también internacional. Lo que se menciona más dentro de las respuestas obtenidas, es quese debe trabajar mucho más con las redes sociales, para promover el turismo, ya que es una pieza fundamental para dar a conocer el potencial del departamento de Lambayeque. Finalmente, se realizó una propuesta en relación a las estrategias que se pueden emplear para mejorar el turismo en Lambayeque. / The article presented below has the general objective of analyzing the key success factorsof the Lambayeque destination to develop tourism marketing strategies. To get information on both variables, an interview was used with statements that could be qualified by the Likert scale and also open questions, therefore, the interviewees were theactors of the tourism and hotel sector of the Lambayeque region, the type of research is qualitative. Regarding the methodology used, it had a descriptive level, applied, not experimental. On the other hand, the results obtained from the interviews were that there is little support from the authorities to promote tourism, and in the absence of this, many companies dedicated to tourism work individually and the key to the success of a destination is Let everyone work together, since in this way greater tourism can be achieved, not only national, but also international. What is mentioned more within the responses obtained is that much more work must be done with social networks to promotetourism, since it is a fundamental piece to publicize the potential of the department of Lambayeque. Finally, a proposal was made regarding the strategies that can be used to improve tourism in Lambayeque.

Thesis called "Promotion of tourism Českobudějovicko" is focused on the Borovany, Trocnov and surroundings. The work was carried out field research, which revealed weaknesses in various areas of sites. It was created a product package, design of the offer innovation and a way to promote tourism.