Food Tourism

Topics: Tourism, Marketing, Cultural tourism Pages: 10 (3187 words) Published: July 7, 2011
Cover Page| 1|
Content| 2|
1. Introduction| 3 ~ 4|
2. Food, Culture and Tourism| 5|
2.1 What Do Restaurant Do?| 5|
2.1.1 How to Promote?| 5 ~ 6|
2.2 Food Tourism as Destination Marketing| 7|
2.2.1 Competitiveness| 7 ~ 8|
2.2.2 Benefits and Impacts| 8 ~ 9|
2.2.3 International Trends| 9|
2.2.4 The Key Tasks of Marketing Management| 9 ~ 10|
2.2.5 The Utilisation of Food as a Tourism Attraction| 10| 2.2.6 The Need of Framework for Food Tourism| 10|
2.2.7 Stakeholders Involvement| 10|
2.3 The Impact of Food Tourism in Community| 11|
2.3.1 The Economic Impact in Community| 12|
3. The Economic Impacts of Food Tourism| 13|
4. Conclusion| 13|
5. References| 14|

1. Introduction
Tourism industry is a largest growing industry. It usually promoted by a country for increase economic development and cut down the inequalities in income distribution. It can create sales and output, employment retribution and service, exchange earnings, balance of payments advantages and important infrastructure developments to benefit locals and tourists similarly in a nation, a state, a city and other local areas (Frechtling & Horvath, 1999). Efforts to make the most of the economic benefits derived from tourism in destination areas have focused on marketing and management strategies to increase the number of tourists, their length of stay and their overall expenditures. Food is one of the most main attractions required by tourists in their craving for fresh and memorable experiences. On the other hand, food is a very much unobserved and unsung section of the tourism literature. Normally, food is stickled together with accommodation in compilations of tourism statistics, partially perhaps because of it being almost always part of another attraction, and also because of it being a needed component of survival no matter where a person is located. In addition, the contribution of food to the tourism economy is very considerable importance and because of their demanding use of labour, food preparation and service also contribute very heavily to the tourism employment sector. Food tourism can be regarded as a form of niche or alternative tourism and as a result of increasing competition and a change in tourist wants in terms of destination experience, is now more often being included as a new or additional sector in the travel and tourism businesses (Poon, 1993). This condition affords food tourism the opportunity to be an important source of marketable images and experiences for the tourist, reinforcing the competitiveness and sustainability of the destination. The food and tourism industries benefit from this interactions, as local and regional food products become an important means of selling the identity and culture of a destination and enables food producers to add value to their products by creating a tourism experience around the raw materials. Food tourism also can be briefly described as the opportunity to market value added produce to visitors and tourists within a district who will consider local food as a part of their visit experience. The local food plan provides it and factor of experience as part of the visit to a region which presents opportunities for producers and suppliers. This chance has been known and highlighted by tourism agencies and through the enterprise network and ongoing initiatives seek to take advantage of the combination of natural beauty and product. Culinary tourism is one of the important components of the rapidly growing cultural tourism market. It introduces tourists to new experience and different traditions associated with the preparation, serving, and consuming of foods and beverages. The factors fuelling the culinary tourism experience include growing interest in speciality food and beverages associated with multicultural societies like Asia countries as well as culture-specific product sampling. For...
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