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Article
Publication date: 6 February 2017

Tomás López-Guzmán, Claudia Patricia Uribe Lotero, Jesús Claudio Pérez Gálvez and Ingrid Ríos Rivera

The purpose of this paper is the segmentation of the tourists who visit a gastronomic festival in the city of Guayaquil, Ecuador, in accordance with their perceptions with respect…

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Abstract

Purpose

The purpose of this paper is the segmentation of the tourists who visit a gastronomic festival in the city of Guayaquil, Ecuador, in accordance with their perceptions with respect to gastronomy.

Design/methodology/approach

To achieve this objective, the methodology used in this research has been the application of a multivariate technique of grouping items and the realisation of a post hoc single variate ANOVA analysis.

Findings

The principal conclusions resulting from this research are focussed on the segmentation of the tourists in three different groups and how the travellers’ interest in gastronomy leads to greater satisfaction with the destination.

Practical implications

The main practical implications are centred on better understanding of the key factors of how gastronomy can reinforce a tourist destination and produce greater satisfaction for the traveller.

Originality/value

Gastronomy is used as a source of inspiration in tourist destinations. This research reinforces this theme, taking on the study of a gastronomic festival in an important business destination, such as the city of Guayaquil, in a geographic area, Latin America, characterised by a recognised gastronomy but still little studied in the scientific literature.

Details

British Food Journal, vol. 119 no. 2
Type: Research Article
ISSN: 0007-070X

Keywords

Article
Publication date: 3 July 2023

Andra Zvirbule, Anita Auzina and Gunta Grinberga-Zalite

The purpose of the study is to examine opportunities for gastronomic tourism development and smart solutions in the regions of Latvia.

Abstract

Purpose

The purpose of the study is to examine opportunities for gastronomic tourism development and smart solutions in the regions of Latvia.

Design/methodology/approach

The methodology is based on a qualitative approach applied to examine the theoretical and legal frameworks for gastronomic tourism, as well as on a case study based on mapping and a typology of gastronomic tourism.

Findings

An analysis of priorities for the Kurzeme planning region (including Talsi municipality) in tourism development revealed that digitalization, the introduction of smart solutions important for travellers and the integration of the digital environment and innovative solutions into tourism services are specified in policy documents. An examination of a mapping of tourist services supplied in the Talsi municipality and the role of gastronomic tourism therein showed that such a mapping can serve as a basis for developing targeted smart and digital tourism products for Talsi municipality, which involves both the target audience and the typology of food tourist behaviour.

Research limitations/implications

The examination of smart solutions for the regions of Latvia represented an in-depth case study of one municipality – Talsi. Talsi municipality was selected as a typical gastronomic destination, which offers a wide range of gastronomic tourism opportunities, and this kind of tourism is also referred to in the tourism development strategy of the municipality (region).

Originality/value

This study's contribution is determined by the constantly changing dynamic environment that fosters the differentiation of supply of tourism products, as well as the integration of smart solutions into tourism products. Gastronomic tourism in Latvia and the Baltic states plays a steady role in contributing to the recognition of the cultural environment and regional traditions; therefore, the supply of smart solutions is essential and significant from the regional perspective. The originality of the research is also determined by an examination of smart solutions for gastronomic tourism in the tourism products supplied in the region.

Details

Worldwide Hospitality and Tourism Themes, vol. 15 no. 5
Type: Research Article
ISSN: 1755-4217

Keywords

Book part
Publication date: 26 August 2020

Smiljana Pivčević and Klara Trošt Lesić

This chapter aims to conceptualise the role of gastronomy and events in destination strategic development and explore the possibility for destination management organisations…

Abstract

This chapter aims to conceptualise the role of gastronomy and events in destination strategic development and explore the possibility for destination management organisations (DMOs) to capitalise their potential. Thus, it firstly explores the role of gastronomy and events in contemporary tourism and their impact on destination appeal, authenticity and development. Secondly, it delves into the possible ways by which DMOs can utilise events to achieve destination goals and competitiveness. As gastro events are a common denominator of gastro-tourism and events, they are given special attention. In the empirical part, two prominent destinations in the most developed tourism country of the Western Balkans, Croatia, are analysed. Also, in the empirical part, archival analysis is used to analyse relevant documentation and sources covering the 2016–2018 period. In the analysis, the strategic role of gastronomy, events and DMOs' activities and budgets are explored to unveil the existing interlinkages and patterns among them. The contribution of the study is the systematisation and critical review of existing literature on the role of gastronomy and events in the destination offer and of DMOs' usage of events for achieving destination goals and competitiveness. The chapter provides valuable implications for destination strategic management and marketing as well as for future academic studies on the subject.

Details

Gastronomy for Tourism Development
Type: Book
ISBN: 978-1-78973-755-4

Keywords

Article
Publication date: 2 November 2020

Uwe Peter Hermann, Craig Lee, Willem Coetzee and Liezel Boshoff

The purpose of this paper is to contribute to the event experience literature by examining the effects of Craft Beer Festival attendee’s event experience on their satisfaction and…

Abstract

Purpose

The purpose of this paper is to contribute to the event experience literature by examining the effects of Craft Beer Festival attendee’s event experience on their satisfaction and behavioural intentions. The study also investigates whether these relationships are moderated by the attendee’s past history with the festival and the distance they have travelled to attend the event.

Design/methodology/approach

The theoretically derived model was tested on a sample of 354 attendees of the Capital Craft Beer Festival in Pretoria, South Africa. Partial least squares structural equation modelling was used to analyse the data.

Findings

The results indicated that only affective engagement positively influences attendee’s satisfaction, which, in turn, positively influences attendee’s intentions to revisit and recommend the beer festival. The authors found no evidence of the effects of cognitive and physical engagement and experiencing novelty on event satisfaction and no moderating effect of previous attendance and distance travelled to the event.

Originality/value

The findings advance the knowledge base in the field of a gastronomic event experience regarding critical factors that affect event satisfaction which, to date, have only been tested on sports events.

Book part
Publication date: 22 August 2022

Ankita Ghosh and Swathi Ravichandran

This chapter aims to assess the scope of India's gastronomic tourism post-COVID-19 and discuss the utilisation of vlogs to promote India as a gastronomic destination. First, the…

Abstract

This chapter aims to assess the scope of India's gastronomic tourism post-COVID-19 and discuss the utilisation of vlogs to promote India as a gastronomic destination. First, the evolution of gastronomic tourism is reviewed. Next, opportunities and challenges associated with India's gastronomic offerings, both from international and domestic tourism perspectives, are discussed. Then, the role of vlogging to position and promote India as a gastronomic destination is established. The chapter suggests recommendations for the Ministry of Tourism, Government of India on utilising vlogging to promote gastronomic tourism.

Open Access
Article
Publication date: 24 May 2022

Dragan Vukolic, Tamara Gajić and Mirjana Penic

To evaluate some of the current discussions about the possible impacts of social networks on the development of gastronomy in the Republic of Serbia. There could be either…

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Abstract

Purpose

To evaluate some of the current discussions about the possible impacts of social networks on the development of gastronomy in the Republic of Serbia. There could be either positive and/or negative impacts and this viewpoint provides some reflection on what the future might hold for some if not many tourism destinations in Serbia and the region when the tourism industry restarts after the pandemic of Covid-19 virus.

Design/methodology/approach

The research was conducted in December 2021, on a total of 244 respondents in three cities in Serbia. SPSS software was used, version 26.00, and the obtained data were analyzed by descriptive statistics. Then, to determine the structure of the questionnaire and the percentage of variance, an exploratory factor analysis was performed together with a higher order factor analysis, in order to obtain the desired number of factors. Subsequently, the authors used multiple regression analysis to confirm the significance of the predictors. The goal of the research was to determine whether, and to what extent, social networks can predict the choice of restaurants and gastronomic offers in Serbia. Serbian gastronomy has a great influence on the development of tourism, so this research has a wide scientific and practical contribution.

Findings

This paper provides a context and viewpoint on the possible implications of impacts of social networks on the development of gastronomy in the Republic of Serbia in the future. It has been proven that social networks can have an impact on the development of gastronomy and tourism itself.

Research limitations/implications

To examine the impact of social networks on the development of gastronomy, the authors conducted a survey online due to the current Covid-19 pandemic. The limitation of this research was precisely that the authors did not have the opportunity to conduct the research live due to the Covid-19 pandemic. It is recommended that such surveys be conducted live in direct contact with respondents in the future in order to obtain a larger sample with fully completed questionnaires.

Practical implications

The importance of social networks is increasingly a topic of study of world research, especially when it comes to gastronomy, which is becoming increasingly important as an activity in the tourism industry. The results indicate that the greatest importance in predicting the choice of restaurants and gastronomic offers has social networks and marketing. The importance of the work is reflected in the recognition of the importance of social networks, in order to better place Serbian gastronomy.

Social implications

This paper offers a synthesis of views that fosters an understanding of the possibility of impacts of social networks on the development of gastronomy in the Republic of Serbia before and after the Covid-19 pandemic.

Originality/value

The viewpoint proffered in this paper provides scope for a rapid evaluation of the current status of gastronomy tourism in Serbia which can help practitioners and researchers in the faster and better development of gastronomy and tourism.

Details

Journal of Tourism Futures, vol. ahead-of-print no. ahead-of-print
Type: Research Article
ISSN: 2055-5911

Keywords

Article
Publication date: 23 May 2023

Arlindo Neves Madeira, Rosa Isabel Rodrigues, Teresa Palrão and Vasco Ribeiro Santos

Web Summit is an annual technological event which takes place annually in November and has great worldwide impact. The event fits into the MICE (meetings, incentives, conventions…

Abstract

Purpose

Web Summit is an annual technological event which takes place annually in November and has great worldwide impact. The event fits into the MICE (meetings, incentives, conventions and exhibitions) typology and has mega-event proportions, not only due to the number of participants but also in relation to its media coverage. The aim of this study is to analyse the participation of Web Summit participants in leisure activities outside the event, namely regarding entertainment and culture and heritage. It was also intended to know their perception of the city's brand image, according to the participants' age and the number of days they stay in the city.

Design/methodology/approach

This investigation is anchored in a quantitative methodology. Data were collected during the four days of the event from a convenience sample of 410 participants. For this purpose, a 15-item questionnaire was used, specifically designed to meet the study's objectives, assessing three dimensions: entertainment, culture and heritage and brand image.

Findings

Entertainment and culture and heritage positively influence tourists' perception of brand image. It was also possible to ascertain that the age of the tourists and their interest in culture and heritage are correlated. Finally, it was found that tourists' perception of entertainment varies depending on the number of days they stay in Lisbon.

Research limitations/implications

The main limitation of the study is related to the fact that a convenience sample was used in a single destination, which does not allow generalization to other contexts. Therefore, it would be interesting to apply the study in other geographical and cultural contexts, particularly in Rio de Janeiro, where the event will also take place next year (2023).This research contributes to extending the reflection on the role that events play in the brand image of a tourist destination. This study also highlights the importance of understanding consumer behaviour in MICE typology events.

Practical implications

The MICE sector plays an important role in the tourism industry as it constitutes a driving force of the global economy. Thus, it is considered that this research draws attention to the importance of the regions invested in this sector (e.g. expansion of facilities, ease of access to the site). Thus, in practical terms, the findings allow the authorities and the different stakeholders to better understand the impact of the event on the city's image and, at the same time, adapt the services according to the attendees' preferences.

Social implications

Considering the results, the study may have an impact on the organization of tours and events related to local culture and heritage, particularly in old quarters, where there is a greater lack of resources and the standard of living of the inhabitants is more precarious.

Originality/value

This research contributes to extending the reflection on the role that mega-events play in the brand image of a tourist destination. This study also highlights the importance of understanding the behaviour of consumers of different ages in events of the MICE typology, in leisure activities outside the event.

Details

International Journal of Event and Festival Management, vol. 14 no. 3
Type: Research Article
ISSN: 1758-2954

Keywords

Book part
Publication date: 26 August 2020

Marko Kukanja and Almir Peštek

The importance of gastronomy for tourism development has been broadly recognised in academic literature and practice, as it represents an essential element of tourism services and…

Abstract

The importance of gastronomy for tourism development has been broadly recognised in academic literature and practice, as it represents an essential element of tourism services and has a significant impact on customer satisfaction. Gastronomy in the Western Balkans has attracted increasing attention from tourism and hospitality researchers since the fall of Yugoslavia in the 1990s. As a relatively new topic in academic literature, it requires frequent and critical monitoring that can shed light on current research and practice and make needed adjustments in terms of future development. However, to date, there have been few systematic reviews of this body of work. As such, this study aims to fill this void by conducting a qualitative analysis of the development of gastronomy in the Republic of Slovenia. Particular attention has been devoted to the presentation of gastronomic heritage, tourism and policies implemented by Slovenian authorities in order to strategically develop the national gastronomic identity. Based on a literature review and interviews with experts from academia and practice, the findings reveal that for the successful development of gastronomy, a strategic approach to gastronomy and tourism development is needed. The development of gastronomy is also vital for the improvement of tourism and gastronomic services at the regional, local and entrepreneurial levels. The results of this study will be of interest to policymakers, researchers and practitioners. This research has also raised many questions requiring further investigation. It is suggested that future longitudinal studies include interviews with different groups of stakeholders and empirically investigate the different perspectives of gastronomy development.

Details

Gastronomy for Tourism Development
Type: Book
ISBN: 978-1-78973-755-4

Keywords

Book part
Publication date: 26 August 2020

Lea Kužnik and Marjetka Rangus

Slovenia lies at the crossroads of the Alpine, Mediterranean and Pannonian regions, and this variety of geographical landscapes is reflected in its diverse and rich culinary…

Abstract

Slovenia lies at the crossroads of the Alpine, Mediterranean and Pannonian regions, and this variety of geographical landscapes is reflected in its diverse and rich culinary heritage. Down the centuries, the diverse culinary heritage developed as part of everyday life and the festive calendar in close correlation to whatever nature provided and to the standard of living.

In 2006 Slovenia adopted the Gastronomic Strategy of Slovenia, which includes a culinary pyramid with 24 gastronomic regions and over 360 distinct dishes with a local character. Posavje with Bizeljsko represents one of the gastronomic regions of Slovenia. The National Gastronomic Strategy lists the following dishes and wines for the Posavje Region: pofaláča, bizeljski ajdov kolač (Bizeljsko buckwheat cake), koruzna prga (corn cake), pleteno srce (plaited-dough heart), bizeljska mlinčevka (Bizeljsko flat cake tart) and white and red wine Bizeljčan. These dishes and wines represent the foundation of the distinct culinary identity of the Posavje and Bizeljsko Region.

The aim of this chapter is to define the culinary heritage of the Posavje Region and identify its special and characteristic taste. A mix of methods including qualitative research, field research, expert groups and workshops was applied to identify dishes, recipes and ingredients in everyday and festive cuisine as well as cuisine related to different jobs and tasks. A gastronomic pyramid of the Posavje Region was developed and culinary workshops were conducted to introduce regional gastronomy to tourism. Challenges identified in the project exposed the need for the establishment of local supply chains, good cooperation among stakeholders in tourism, quality assurance, branding and other issues related to local tourism and gastronomic development.

Details

Gastronomy for Tourism Development
Type: Book
ISBN: 978-1-78973-755-4

Keywords

Article
Publication date: 10 June 2020

Gökhan Yılmaz, Doğuş Kılıçarslan and Meltem Caber

As one of the United Nations Educational, Scientific and Cultural Organization initiatives, the creative cities network (CCN) declares the cities that are creative in the contexts…

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Abstract

Purpose

As one of the United Nations Educational, Scientific and Cultural Organization initiatives, the creative cities network (CCN) declares the cities that are creative in the contexts of music, gastronomy, design, etc., with the aim of promoting cooperation amongst the member cities and maintaining sustainable urban development. This study aims to identify the destination food image of Gaziantep in Turkey, which is a member gastronomy city of the CCN since 2015. Identified destination food image elements were connected to the common targets of the CCN to show how the city may contribute to the network objectives.

Design/methodology/approach

A two-stage research process was used in the study. First, qualitative approach was adopted for the clarification of projected and perceived destination food image elements. Projected image elements were derived from a content analysis performed on a totally 113 official, semi-official and unofficial online documents in Turkish and English. Perceived destination food image elements were identified by face-to-face interviews, conducted on 10 participants. As a result, 18 projected and 20 perceived destination food image elements were obtained. These were then grouped under 4 main and 22 sub-categories. At the second stage, destination food image elements were matched with common targets of the CCN.

Findings

Destination food image elements, obtained by two qualitative studies, are grouped under 4 main and 22 sub-categories as follows: gastronomic identity (with sub-categories of destination’s identity and local culinary culture); diversity of the destination (with sub-categories of attractiveness of the local food, ease of promotion and high brand value); gastronomic attractions (with sub-categories of restaurants and cafes, culinary museums, farmer markets, orchards, gastronomy tours, gastronomy events (e.g. festivals, competitions), culinary education, books on gastronomy, certification systems, organizations, street foods and vendors and handmade or homemade foods); and qualified workforce and stakeholders (with sub-categories of expert chefs and cooks, specialist suppliers, service personnel, locals and local authorities). These are then connected to the common CCN targets (e.g. cuisine, tourism and festivals; extension of the creative value chain; fostering cultural creativity; and sustainability).

Originality/value

This is one of the early research attempts in examining a member gastronomy city’s food image elements and the role that they played in the success of the CCN’s common targets. Moreover, the study contributes to the literature on the identification of (projected and perceived) destination food image by using content analysis.

Details

International Journal of Tourism Cities, vol. 6 no. 4
Type: Research Article
ISSN: 2056-5607

Keywords

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