In the context of culinary tourism, a case study illustrates the value of collaboration in developing and marketing experiential culinary products. Findings indicate informal collaborative partnerships are essential to building and marketing culinary tourism products and experiences, addressing a gap in the literature and providing value for practitioners.
Jolliffe, L. (2016), "Marketing Culinary Tourism Experiences", Sotiriadis, M. and Gursoy, D. (Ed.) The Handbook of Managing and Marketing Tourism Experiences, Emerald Group Publishing Limited, pp. 363-378. https://doi.org/10.1108/978-1-78635-290-320161014Download as .RIS
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