International Case Studies in Food Tourism

1. Auflage 2025
ISBN: 978-1-032-95173-7
Verlag: Taylor & Francis Ltd

Buch, Englisch, 336 Seiten, Format (B × H): 156 mm x 234 mm

Reihe: Routledge International Case Studies in Tourism

This international case study book provides 28 expertly curated case studies on the topic of food tourism, each with detailed implementation instructions for the instructor to maximise student participation and learning.

Embellished with questions, diagrams and data throughout, these case studies have been developed by academic and industry experts with the aim of creating a more interactive teaching experience focused on 'real-world' scenarios within food tourism. Each case study is logically structured and includes an aim and objectives, expected learning outcomes, required background knowledge, steps of implementation in class or online, as well as suggestions for further reading resources. Topics covered range from locally oriented gastronomy identity to innovation and sustainability, with the aim of preparing future professionals and equipping them with the necessary skills and competencies to succeed within the industry.

Easy to use and international in scope, this volume is an ideal study resource for use in higher and vocational education, and its unique, teaching-led approach positions it as a vital study tool for instructors and students alike.

Zielgruppe

Undergraduate Advanced and Undergraduate Core

Autoren/Hrsg.

Kim, Aise

Aktas, Gurhan

Aktas, Gürhan

Kozak, Metin

Fachgebiete

• Wirtschaftswissenschaften Wirtschaftssektoren & Branchen Dienstleistungssektor & Branchen Tourismuswirtschaft, Gastgewerbe

Inhaltsverzeichnis

'Case 1. The Power of Collaboration: Basque Culinary Center and Gastronomic Ecosystem. Case 2. Integration of Local Products into the Hospitality System: Opportunities and Challenges in Rural Hungary. Case 3. Food Tourism through the Lens of the Tourism Planning Process: The Case of Slovenia. Case 4. How to Facilitate Food Heritage-Based Networks for Developing Food Tourism Products. Case 5. The Role of Destination Food Image in Shaping Tourist Perceptions and Enhancing Destination Branding. Case 6. Public – Private Partnership as a Tool for the Design and Marketing of Food and Wine Tourism Experiences. Case 7. Time to Rethink Sustainability in Food Tourism: Designing Waste-Free Experiences in Destinations. Case 8. An Integrated Methodology for Food Tourism Strategies in Rural Areas. Case 9. Effective Food-Related Destination Marketing: Signature Dish vs. Signature Ingredient. Case 10. Place Identity and Food and Wine as Synergistic Tourist Attractions: A Case Study of Mount Etna, Italy. Case 11. Rural Food Tourism in Rubielos De Mora: Exploring Wine and Truffle Tasting. Case 12. Post-Covid Impact of Digital Influencers in West Bengal’s Food Tourism. Case 13. Consumption Stages, and Memories through Journey Mapping in Food Tourism: Arqueogastronomía. Case 14. Food-Related Value Creation through Heritage Buildings and Coffee Tourism. Case 15. Historaunts and Culinary Heritage. Case 16. Crafting Cider Experiences: Expanding a Business through Food Tourism. Case 17. Monastery Produced Alcoholic Beverages and Culinary Products in Food Tourism. Case 18. Plant-Based Food Movement and Eco-Friendly Temple Food in Tourism Development. Case 19. Flourishing in Food Tourism: Designing Business Models that are Fit for the Future. Case 20. Catstanbul: An Image Icon for a Destination Becomes a Concern for Restaurants. Case 21. Sustainability Promotion in Fine-Dining Restaurants. Case 22. Virtual Visits to Restaurants in Finland: Developing Sustainability Communication through Digital Information. Case 23. Exploring the Food Tourism Experiences of Pop Culture Themed Restaurants. Case 24. Customer Expectations of Authenticity in Ethnic Themed Restaurants. Case 25. Nanyang Coffee Brands in Singapore: Competitiveness and Market Position. Case 26. Food Neophobia: Eating Liuzhou River Snail Rice Noodles. Case 27. Exploring the Golden Liquid Myth of Olive Oil As A Tourism Resource. Case 28. Understanding Sensorial Properties of Olive Oil.

Über Autor(innen)

Aise Kim is Senior Lecturer in Tourism and Event Management at the University of South Australia, City West Campus, Adelaide. She has completed her PhD in tourism management at the University of Surrey, UK. Her research interests include destination management, food and wine tourism, festival tourism, tourism impacts and sustainability. Dr Kim has been involved in several local and international research projects with a focus of both Australian tourism industry sectors as well as international case studies including UK, Italy, China, Indonesia and Korea. She is a recipient of Australia–Indonesia Institute grant and Australia–Korea Foundation grant, which focus on community-based education and sustainable food tourism development.

Gürhan Aktas is a professor at the Department of Tourism Management, Faculty of Business, Dokuz Eylul University, Türkiye. He holds PhD in tourism marketing from Bournemouth University, UK. He delivers both undergraduate and postgraduate courses in the fields of destination management, event management and tourism marketing. He has authored academic publications on marketing tourist destinations, visitor attractions and events, and is a co-editor of the International Case Studies in Tourism Series by Routledge.

Metin Kozak holds PhD degree from Sheffield Hallam University, UK. As a research fellow, Metin was affiliated with the University of Namur (Belgium) and as visiting professor at Hong Kong Polytechnic University (SAR China) and Bournemouth University (UK). He serves as an editorial board member and ad hoc reviewer of over 20 journals in tourism and hospitality. He is an elected Fellow of the International Academy for the Study of Tourism and Tourist Research Centre. His research interests entail consumer behaviour, marketing, sustainability and big data. His current affiliation is with the School of Communication, Kadir Has University, Türkiye.