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To Promote Traditional Cuisine as a Cultural Tourism Product: A Local Community's Involvement Approach
... ;Kivela & Crotts (2006);Nadalipour et al., (2022); Sánchez-Cañizares & López-Guzmán (2012);Wuri et al., (2015), that in the world of culinary tourism it always plays a role in strengthening the existence of local tourism.Suntoko dkk (Naming Natural and … ) DOI: 10.24235/ileal.v10i1.16866 ...
This research was conducted to reveal the application of the Sapir-Whorf hypothesis in naming tourist attractions in Medalsari Village, Karawang Regency. The research applies a qualitative study design, ethnographic methods, and the umbrella of anthropolinguistic studies to uncover the naming story, meaning, and cultural values behind the naming of tourist attractions. The research results reveal that the naming of natural and cultural tourism objects in Medalsari Village cannot be separated from the role of central figures who contribute to the development of the village. Several tourist attractions have changed names due to commercialization and efforts to revitalize local culture. The names were reconstructed as part of a strategy to attract tourist interest and support the market narrative. This naming process supports the Sapir-Whorf hypothesis, which emphasizes that language, culture, and ways of thinking are closely related to people's lives. This research contributes to promoting tourist attractions in Medalsari Village and helps develop teaching materials in higher education. Integrating teaching materials focused on local wisdom can build a learning atmosphere that is more inclusive, interactive, and in line with student needs. Utilizing teaching materials that are close to students can improve the quality of learning and have an impact on student learning experiences.
... Few studies have studied the negative effects that may emerge in the SE, although there is a growing interest in this field among practitioners, and academics, especially in tourism (Chatterjee et al., 2022;Chatterjee et al., 2023;Griffiths et al., 2019;Nieuwland & Van Melik, 2020). There is a need for additional studies on the relationship between the SE and sustainability in tourism (Nadalipour et al., 2022), and there is currently a paucity of research on the SBM (Cheng, 2016;Gerwe et al., 2022;Govindan et al., 2020;Laukkanen & Tura, 2020;Mosaad et al., 2023). This research aims to shed light on SE and its negative cultural impacts on tourism by addressing the following questions: RQ1. ...
The sharing business model (SBM) has introduced a new type of business model that combines collaborative technologies with idle resources to improve product and service utilization efficiency. However, in recent years, the sharing economy has had a tremendous impact on the tourism business. While some initially suggest that the sharing economy (SE) is beneficial to sustainability, we believe that extensive adoption may have unwanted consequences due to negative cultural effects in tourism. This study uses a thematic analysis to classify SBM's cultural dark side. Using a systematic literature review approach and the PRISMA protocol on 117 eligible papers, we identify ten negative cultural effects: nuisance for local residents, unethical practices, perceived risk, social inequality, customer misbehavior, safety concerns, employee rights violations, lobbying, consumerism, and overcrowding. These negative effects are impacting tourism's cultural sustainability. We also help to develop a framework for SBM's cultural sustainability in tourism. The framework suggests some cultural sustainability strategies, such as affordable and accessible products, the development of a niche market, local empowerment, simple production, and ease of use. We address the theoretical and practical implications, as well as the limitations. Finally, we discussed future research in three major directions.
... Furthermore, people are becoming more conscious of how food production and distribution affect the environment. Travellers who care about the environment are drawn to culinary tourism projects that encourage sustainable habits, such as cutting back on food waste, using less plastic, and patronising eco-friendly eateries (Nadalipour, Hassan Rathore, & Fazeli Tabar, 2022). ...
This study seeks to explain the complex relationships among these three constantly evolving fields, i.e., religion, food, and tourism. The primary objective is to examine the strong link between food and religion by breaking down culinary customs and examining how they influence the formation of gastronomic identities across a range of religious traditions. The second objective explores the connection between food and travel, with a special emphasis on the cultural relevance of pilgrimage food travels. The third goal is to broaden the investigation to include the connection between religion and travel. Through the integration of results from the three aforementioned goals, the research aims to develop a theoretical framework that elucidates the intricate relationship between these components, offering a thorough comprehension of the interdependence of religion, cuisine, and travel in forming personal encounters and cultural environments.
... Therefore, the culinary tourist may be both a special interest tourist and a cultural tourist due to the evident overlap between food as a special interest component and a component of culture (Ashok, 2019, pp.124). Other scholars agree with this notion and propose that there is a strong link between cuisine and culture (Nadalipour et al., 2022;Balıkçıoğlu Dedeoğlu et al., 2019, pp.110;Berno et al., 2019, pp.19;Boutaud et al., 2016, pp.1). In this sense, local dishes, which are thought to be discussed under the roof of culture, are the elements that bring intercultural differences to the fore the most (Horng & Tsai, 2011, pp.289). ...
Keywords: Local cuisine, Destination image, Destination selection, Hatay. This study aims to empirically test a model linking destination image, destination selection, and local cuisine elements. The study also analyzes the mediating effect of destination image on the relationship between local cuisine elements and destination selection. The research data were collected from domestic tourists using a survey from the UNESCO Gastronomy City of Hatay of Türkiye. All four hypotheses suggested within the scope of the study were supported. Local cuisine elements and destination image significantly influence destination selection; herein, local cuisine elements affect destination selection more. Similarly, local cuisine elements significantly influence destination image. This study also reveals that destination image partially mediates the relationship between local cuisine elements and destination selection. The study results are expected to help the researchers and managers understand the roles of local cuisine elements and destination image in destination selection in the tourism industry. The study is the first to explore the mediating relationship in link between local cuisine and destination selection in the tourism industry.
This chapter explores the preservation of traditional culinary practices, emphasizing the need of effective documentation, education, community involvement, and the adaptation of traditional methods in modern kitchens. The chapter's purpose is to address the challenges of maintaining culinary heritage amidst globalization. The objectives include highlighting the cultural and historical significance of traditional culinary practices, examining documentation techniques, investigating the revival of traditional methods, assessing the educational role, and emphasizing community involvement. Key findings indicate that meticulous documentation, integration into educational curricula, and community-driven initiatives are pivotal in preserving culinary heritage. Contemporary measures such as the use of digital technologies in documentation and the promotion of traditional foods through educational and tourism initiatives are also discussed. The study suggests that preserving traditional culinary practices fosters cultural identity, enhances culinary diversity, and promotes sustainability. .
Culinary tourism becomes increasingly influential in shaping visitors' decision-making and holiday experience on top of providing significant socio-cultural and economic benefits. This study examines the contributions of culinary tourism to the socio-economic development and cultural revitalization of tourism destinations using Porter's value chain theory. The study adopts a qualitative research approach with an exploratory design and collects data from 71 purposively selected informants. Research findings reveal that the proper planning, development, and management of culinary tourism promotes the economic development and socio-cultural revitalization of destinations by strengthening inter-sectorial linkages and empowering local communities. The existence of diverse agricultural products coupled with unique gastronomic heritage does not only improve the experience of visitors but also extend their length of stay. The provision of authentic culinary products also enables to manifest local culture and thereby portray a positive destination image. Several challenges including maintaining a consistent partnership between local gastronomic ingredient suppliers and the hospitality service providers hamper the successful development of culinary tourism in Amhara National Regional State. By adopting and extending the classic Porter’s value chain theory, this study makes substantive theoretical contributions and practical implications about the multifaceted roles of culinary tourism in agriculturally reliant destinations. Conclusions and implications are also discussed along with study limitations and opportunities for further research.
Purpose
This paper aims to critically review current research on food tourism and discuss future research directions in this field of inquiry.
Design/methodology/approach
This study reviewed and synthesized current food tourism research.
Findings
The findings suggest that food tourism has made considerable progress over the past two decades in both academia and its own industry. Key research themes in food tourism include offering unique food experiences, authenticity through food experiences, using food in destination marketing and focusing on food tourism and sustainability together.
Research limitations/implications
This study identifies and discusses key themes on past, current and future food tourism research. Previous studies have focused on analyzing the nature and extent of linkages between the food and tourism sectors. Future studies should focus on designing and co-creating of unique local food tourism experiences, development of new culinary events, culinary medicine, establishment of stronger stakeholder engagements in food tourism development and the role of social media in promoting food tourism experiences.
Practical implications
The study offers practical implications for industry practitioners and policymakers.
Originality/value
This paper provides a clear perspective on future developments of food tourism research. In particular, future research studies should follow more a multidisciplinary approach and use both qualitative and quantitative research methods.
Purpose
This study aims to discuss Slow Food Tourism (SFT) as an ethical paradigm and important tourism microdriver to address sustainability and climate change. Its key principles are based on slow, sustainable, secure and democratic processes for SFT.
Design/methodology/approach
The paper draws on published research to identify ethical parameters for a slow food paradigm for tourism.
Findings
Within the context of a global, technological and rapidly changing world, SFT is a pathway to contribute to locally based agricultural and food practices for sustainable development, food security, social sustainability and community well-being. SFT visitors are active participants in ecological, cultural and heritage conservation through co-creating with local producers the sociability, enjoyment and sharing of bioregional foods in diverse ethnic and cultural spaces.
Originality/value
This research advocates that SFT is an important microtrend that supports a much-needed paradigm shift toward a conscious way of slow living, sustainable travel and responsible food production–consumption to help address the climate crisis and global environmental challenges in the Anthropocene.
Food consumption is an important notion in the hospitality literature. Although its role in gaining visitors’ satisfactory travel experience and in affecting tourists’ experiences of a destination is acknowledged, the impact of travelers’ local food consumption value on tourist behavior remains an underdeveloped topic. This study investigated the effect of tourists’ local food consumption value on their future behaviors by focusing on their destination food image and their attitudes toward local food. The data were collected from 891 tourists in Shiraz, Iran, through a survey-based method using structured questionnaires. Partial least square structural equation modeling was used to test the model proposed. Results indicated that taste/quality value, health value, price value, emotional value, and prestige value left a positive effect on tourist’ attitude toward local food. While destination food image did not influence the intention to visit the destination for food tourism, it positively affected the intention to recommend local food. The observations revealed marketing strategies substantially explored in the study.
Using food as a differentiating asset of destinations and its potential in influencing tourists' travel decisions is being much discussed in academia. Different countries use distinct terms to relate food to tourism. Concepts such as culinary tourism, food tourism and gastronomy tourism are used interchangeably. This paper aims to explore regional innovation strategies based on food and tourism and on how they can contribute to destination management. The study adopts a systematic literature review by focusing on two main databases, namely SCOPUS and ISI Web of Science. In total, 538 articles (from 1985 to 2017) published in English peer-reviewed academic journals were analysed. The systematic review revealed that food and tourism has been approached from varied perspectives, from interactions with traditional protection strategies under European food quality labels, such as Protected Designation of Origin (PDO) and the Protected Geographical Indication (PGI), to innovative actions, which encapsulate the reengineering of places transforming them into creative food spaces or food clusters. Finally, this paper seeks to contribute to the body of knowledge on food and tourism, under the perspective of regional innovation strategies, applying a qualitative systematic literature review of a 27 selected articles within the scope of the research.
Purpose
For years, the community in Bario has chosen to organize a slow food and cultural festival annually to draw tourists to Bario. The aim of this paper is to explore the staging of slow food events as a high‐yield strategy for rural tourism destinations and how they can be used to move a destination up the value chain in responsible rural tourism practices.
Design/methodology/approach
The study adopted an interpretative approach. Participant observation and 15 in‐depth interviews with local and foreign tourists were conducted to elicit responses before, during and after the event. In addition, photography and videography were also employed.
Findings
Findings revealed that the event was seen by many as a catalyst for the provision and development of infrastructural development. More importantly, 67 percent of the foreign tourists interviewed state that the price of goods and services at the event are reasonable and affordable, given the unique cultural experience during the festival in Bario. These findings imply that such an event has potential in generating higher yield for a rural destination. However, findings also show that the event could be better marketed and managed.
Originality/value
A significant contribution of this study is its exploration of the use of slow food events in a rural destination as a strategy in generating high yield for a rural tourism destination.
This study developed a model of community support based on the social exchange theory. The model contained fourteen hypothesized relationships and was tested using the LISREL package from responses collected from residents of Grand-Baie, Mauritius. Results indicated that support was influenced by perceived benefits, perceived costs, and community satisfaction. Perceived benefits were affected by community satisfaction, institutional trust, power to influence tourism, and neighborhood conditions. Community satisfaction and neighborhood conditions did not exert a significant influence on perceived costs. Power to influence tourism was also not found to affect community satisfaction. Policy implications and limitations of the study are discussed.
The complex reality of a tourist destination requires it to be managed as an integrated system. This work presents a strategic evaluation model of tourist destinations that permits their reality at a given moment to be visualized from an overall perspective. To that end, the model, which focuses on tourism supply chain management, specifies the principal attributes determining destination competitiveness. On that basis, this work analyzes the internal and relational capabilities of each attribute represented in a matrix according to their strategic value. This theoretical framework is empirically tested by means of a study to evaluate the tourist destination of Gran Canaria, which reflects the competitive reality of a mature destination. The results indicate that integrating measures based on sustainability must be taken to be able to re-launch the destination.
This study examines local residents’ attitudes toward two different types of tourism development, mass tourism and alternative tourism, using data collected from residents of Sunshine Coast, Australia. The study findings reveal that host community support is affected directly and/or indirectly by the level of community concern, community attachment, ecocentric values, use of the tourism resource base, state of the local economy, and the perceived impacts of tourism development. Findings suggested that even though some of the factors influence attitudes toward both mass and alternative tourism, attitudes toward each form of development is likely to be formed based on the perceptions of different factors.
This study investigated residents’ perceptions of tourism’s impact on communities. Data were collected via a statewide survey, using social exchange theory; results suggest residents recognize many positive and negative consequences. Those who feel tourism is important for economic development, benefit from it, and are knowledgeable about the greater positive impacts, but do not differ from others with respect to perceptions of tourism’s negative consequences. It is becoming clear that broad-based education and awareness campaigns may be a step toward increased understanding of the industry and, ultimately, greater support of the benefits to a community.RésuméPerceptions des habitants des impacts du tourisme sur la communauté. Cette étude a examiné les perceptions des habitants sur l’impact du tourisme sur des communautés. On a recueilli des données par moyen d’un sondage à l’échelle étatique en utilisant la théorie de l’échange social; les résultats suggèrent que les habitants reconnaissent beaucoup de conséquences positives et négatives. Ceux qui croient que le tourisme est important pour le développement économique sont ceux qui sont avantagés par le tourisme et qui connaissent les impacts positifs les plus importants, mais ils ne diffèrent pas des autres quant aux perceptions des conséquences négatives du tourisme. Il devient clair que des campagnes d’éducation et de conscience réunissant des thèmes très variés pourraient être un pas vers une meilleure compréhension de l’industrie et, en fin de compte, un plus grand soutien des bénéfices à la communauté.
The 'Resource-Based View of the Firm' has emerged over the last fifteen years as one of the dominant perspectives used in strategic management. It addresses the fundamental research question of strategic management: Why it is that some firms persistently outperform others? Resource-Based Theory provides a considered overview of this theory, including the latest developments, from one of the key thinkers in its development. In broad terms it offers an alternative to Michael Porter's approach, focusing more on the competences and capabilities of the firm, rather than its positioning in its chosen markets. Jay B. Barney has long been recognised as one of the leading contributor to the resource-based theory literature. In this book he has collaborated with Delwyn N. Clark to produce the first book to examine the theory in a holistic and in-depth manner. The authors explore not only the applications of the theory in research, teaching, and practice, but also its early roots in traditional economic theory, development and proliferation in the 1990s, and later influence on management thinking.
Purpose
This paper attempts to identify emerging themes that focus on customer experience of culinary tourism of international tourists who opted for food tours in Delhi.
Design/methodology/approach
The paper uses a multi-method approach for data collection. A thorough review of literature was conducted followed by gaining insights from the industry experts for the themes and a tentative thematic table was established. Thereafter, secondary data comprising 1,744 customer reviews from world’s leading travel website – Tripadvisor.com was analysed using thematic analysis. Customer’s real-time feedback and industry insights were paired together to gather meaningful and practical insights on customer experiences of food tours in Delhi.
Findings
Culinary tourism of Delhi is facing challenge in the areas of infrastructure, hygiene and certain preconceived notions related to brand perception of Indian cuisines. The findings of the study allude that the food tour agencies must be professional with all certifications and attention must be paid to location of food tastings, as it become the representation of Indian food worldwide. The findings also indicate customization is the key to positive customer experience, thereby requiring culinary professionals to understand the customer choices and personalize the food tours accordingly. Online reputation management is another key area requiring attention as electronic word of mouth plays a major role in the hospitality industry.
Research limitations/implications
Although this study corroborates valuable academic findings and practical insights, it has few limitations that can be further investigated in the future. A quantitative study can be conducted to provide deeper insights into the factors of a culinary tour resulting in positive customer experience. Secondly, this study focuses on customer experience of food tours which is one of the forms of Culinary tourism, another elaborate study can be conducted incorporating other methods of culinary tourism such as cooking classes, food festivals, events etc. and delving into insights of customer experience and challenges in those practices.
Practical implications
Themes ascertained in this research paper provide deeper and worthy insights to all the stakeholders which would help them use their tourism resources in best optimal manner. Findings of the study would be valuable to culinary organizations, tourism department and other researchers working in the area of culinary tourism. Also, this study can be quite valuable for the academic researchers. Suggestions of the study will help the government, culinary organizations and other stakeholders to enhance culinary tourist experiences of Delhi.
Originality/value
The study is original and highly appropriate to all the stakeholders to formulate suitable strategic framework to improve customer experience in the field of culinary tourism. Using real customer experiences as data and choosing thematic analysis as a method of analysis further enhance the worth of study by opening the area for further exploration.
Eating the food of other cultures is fraught with many problems underpinned by many factors chief among them being sociocultural background. The study, therefore, through a socio‐cultural perspective, examines the factors necessary for food tourism development and promotion from tourists' perspectives. Using the tenets of grounded theory, 40 international tourists were interviewed at Cape Coast, Ghana. It was found that sensory characteristics and mediated by factors such as cultural/worldviews influence local food consumption. The findings support the position that the socio‐cultural background of tourists affects their evaluation of a destination's food, hence consumption. Implications of the study are also drawn.
Despite the importance of understanding food consumption value from tourists’ perspectives, few studies have explored how experiencing local food in a destination shapes tourists’ consumption value. This study explores the effect of tourists’ local food consumption value on their perceptions and behaviors. Tourists’ cultural background is used as a moderating variable. The findings show that tourists’ local food consumption value effectively explains tourists’ attitudes toward local food, food destination image, and behavioral intentions. In addition, the cultural background of tourists partially moderates the relationships between the proposed constructs. This study is the first empirical application of consumption value theory to the context of tourists’ local food experiences. It provides insights into appropriate marketing strategies for the restaurant and food tourism industries and offers practical suggestions to destination marketing organizations (DMOs) for using local food as a destination marketing tool.
Hall, C.M. & Gössling, S. (eds) 2016, Food Tourism and Regional Development: Networks, products and trajectories, Abingdon: Routledge. ISBN: 978-1-138-91292-2 (hbk); ISBN: 978-1-315-69169-5 (ebk).
For copies of the book please order from a library or purchase
Food tourism is a topic of increasing importance for many destinations. Seen as a means to potentially attract tourists and differentiate destinations and attractions by means of the association with particular products and cuisines, food is also regarded as an opportunity to generate added value from tourism through local agricultural systems and supply chains and the local food system.
From a regional development perspective, this book goes beyond culinary tourism to also look at some of the ways in which the interrelationships between food and tourism contribute to the economic, environmental and social well-being of destinations, communities and producers. It examines the ways in which tourism and food can mutually add value for each other from the fork to the plate and beyond. Looking at products, e.g., cheese, craft beer, noodles, wine; attractions, restaurants and events; and diverse regional examples, e.g., Champagne, Hong Kong, Jamaica, Margaret River, southern Sweden, and Tuscany – the title highlights how clustering, networking and the cultural economy of food and tourism and foodscapes adds value for regions. Despite the attention given to food, wine and culinary tourism, no book has previously directly focussed on the contribution of food and tourism in regional development. This international collection has contributors and examples from almost every continent and provides a comprehensive account of the various intersections between food tourism and regional development.
This timely and significant volume will inform future food and tourism development as well as regional development more widely and will be a valuable reading for a range of disciplines including tourism, development studies, food and culinary studies, regional studies, geography and environmental studies.
PART I
Introduction 1
1 Food tourism and regional development to food, tourism and regional development: Themes and issues in contemporary foodscapes 3
C. MICHAEL HALL AND STEFAN GÖSSLING
PART II
Local food systems, tourism and trajectories of regional development 59
2 Value creation in sustainable food networks: the role of tourism 61
JAN-HENRIK NILSSON
3 Developing regional food systems: a case study of restaurant–customer relationships in Sweden 76
STEFAN GÖSSLING AND C. MICHAEL HALL
4 Growing tourism from the ground up: drivers of tourism development in agricultural regions 89
MICHELLE THOMPSON AND BRUCE PRIDEAUX
5 The role of regional foods and food events in rural destination development: the case of Bario, Sarawak 104
SAMUEL FOLORUNSO ADEYINKA-OJO AND CATHERYN KHOO-LATTIMORE
6 Local foods, rural networks and tourism development: a comparative study between Michigan, United States, and the North Midlands, Ireland 117
CECILIA HEGARTY AND DEBORAH CHE
PART III
The cultural economy of food and tourism 133
7 Regional development and Japanese obsession with noodles: the udon noodle tourism phenomenon in Japan 135
SANGKYUN KIM
8 “Modernology”, food heritage and neighbourhood tourism: the example of Sheung Wan, Hong Kong 145
SIDNEY C.H. CHEUNG AND JITING LUO
9 Regional economic development through food tourism: the case of AsiO Gusto in Namyangju City, South Korea 156
TIMOTHY J. LEE AND JANG-HYUN NAM
10 Consuming the rural and regional: the evolving relationship between food and tourism 165
PAUL CLEAVE
11 Food tourism and place identity in the development of Jamaica’s rural culture economy 177
ERNEST TAYLOR AND MOYA KNEAFSEY
12 Gastronomy does not recognise political borders 190
MARISA ISABEL RAMOS ABASCAL
PART IV
Products, regions and regionality 201
13 Understanding disparities in wine tourism development: Evidence from two Old World cases 203
ELSA GATELIER
14 Does regionality matter? The experience in Ireland 215
JOHN MULCAHY
15 Craft beer, tourism and local development in South Africa 227
CHRISTIAN M. ROGERSON
16 Cheese tourism: local produce with protected designation of origin in the region of Galicia, Spain 242
FRANCESC FUSTÉ FORNÉ
PART V
Barriers and constraints 253
17 Barriers and constraints in the use of local foods in the hospitality sector 255
HIRAN ROY, C. MICHAEL HALL AND PAUL BALLANTINE
18 Culinary collisions: the vision of local food use collides with daily restaurant practice 273
LOTTE WELLTON, INGER M. JONSSON AND UTE WALTER
PART VI
Conclusions 285
19 Conclusions: food tourism and regional development – new localism or globalism? 287
STEFAN GÖSSLING AND C. MICHAEL HALL
Index 295
Evaluations of festivals have concentrated on economic and cultural impacts, particularly within the immediate geographical area. Limited research has investigated festivals as vehicles for behaviour change in tourists who visit them. This paper studies food festivals which hold the potential for influencing future food choices. The study examines visitors' prior involvement with local food, engagement at a festival, emotions evoked, and resulting future food purchasing intentions, as well as behaviour adopted six months later. Previous studies have highlighted the importance of remembered experiences on future purchasing, and this paper contributes to knowledge by extending these frameworks to incorporate engagement and emotions evoked at a food festival. Results indicate that engagement and positive emotions at a food festival are good predictors of food buying behaviour six months later. However, the influence of negative emotions reduces over time. The findings highlight the importance of emotions and engagement in changing food purchasing choices. Policy recommendations are made for further use of food festivals to influence food buying behaviour in a way that is considered socially and economically benign.
Managing a destination brand presents many challenges, and this paper opens by briefly reviewing the destination brand management context. It focuses particularly on the political processes involved in successful brand management and on the vital role of public and private sector stakeholders. Critical to the creation of a durable destination brand is the identification of the brand’s values, the translation of those into a suitably emotionally appealing personality and the targeted and efficient delivery of that message. While this is difficult to achieve in destination marketing, it is not impossible and, having reviewed some of the key issues in brand management, the paper explores the context and creation of the New Zealand brand. It identifies the stakeholders crucial to the delivery of this destination brand and examines the positioning process and the creation of its largely web-driven strategy. The paper suggests that through stakeholder partnerships and the harnessing of non-traditional media, Tourism New Zealand (TNZ) has been able to create a powerful travel destination brand, positioned as an appealing niche player in the global tourism industry. Finally, the paper concludes by suggesting an agenda for future research on destination brand management.
In spite of the general agreement on the importance of online pricing practices to the hotel industry, there are a very limited number of published articles investigating the hotel room rates offered on different online distribution channels. This research note reports on a study that examined the room rates of 45 hotels in Hong Kong in the third and fourth quarters of 2003, offered seven direct and indirect distribution channels. Adopting the rating system of hotels.com, 15 hotels in each of the three-, four-, and five-star categories were selected from the member list of the Hong Kong Hotels Association for examination. Thirty room rates were collected for each hotel on every selected channel. A comparative analysis revealed significant differences in average room rates among different channels. The empirical results indicated that the website of a local travel agent offered the lowest rates on all distribution channels and for all hotel categories.
Tourist interest in different food cultures is a factor for local development in the fields of agro-food and crafts, whilst also contributing to the enhancement of food culture and heritage. As part of the tourist experience, eating local cuisine is a way of breaking with standardized, everyday routine by taking the tourist off into unknown culinary realms. This distancing from daily life is already possible in the home country through eating exotic food at home, or in so-called "ethnic" restaurants. It takes on another dimension when travelling. This paper therefore aims to examine the role of food and eating in the tourist experience. To be more precise, we shall first attempt to assess its importance in visitors' representations, notably as a motive for travel, or in the images deployed regarding eating and drinking during their stay, as they relate to perceptions of the place visited. As well as studying tourist food perceptions, we shall also examine tourist behaviour as regards food purchase and consumption, together with behaviour relating to food souvenirs.
Despite the growing importance of the Internet as an information source for international travellers, as a marketing tool and as a way of doing business, there is a general lack of information on how these travellers use the Internet for information, booking and purchase of travel products and services. Understanding how travellers behave is of critical importance to travel marketers in formulating appropriate marketing strategies so as to fully exploit the developing potential of this new channel. This study attempts to identify the levels of usage of the Internet as an information source and product-purchasing tool by international travellers across seven countries. A survey of 1,114 international travellers shows that approximately 30 percent of travellers use the Internet for reservation or purchase of any travel products or services. Findings also indicate that those travellers, predominantly from Western countries with higher education levels and higher annual household income, are more likely to use the Internet for online purchase of travel products.
This paper examines the use of the World Wide Web (WWW) in promoting food tourism initiatives in rural areas as the building blocks for the branding of those areas. It argues that rural regions tend to be less place-specific than towns or cities, often being sparsely populated, with dispersed activities, diverse landscapes and varying perceptions held of 'the rural'. But rural regions are, of course, usually closely associated with agriculture and food, and given that gastronomy is a growth area in tourism, it would appear to make sense to promote appropriate rural regions' identities through food- and drink-related images. But brand development is contingent upon a number of prerequisites that, in combination, may be elusive. This paper examines the employment of the intersection of food and tourism as the foundation for establishing a rural brand, and the use of websites in promoting such identity. It highlights inadequacies in the web-based promotion of food-related tourism initiatives in the UK, due in part to the fragmented infrastructure for regional tourism development and promotion in the UK. Practical recommendations are made regarding design factors for the provision of web-based tourism information.
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Culinary Tourism Development Based on Marketing Mix Strategy: The Case of Khorasan Razavi Province
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