Gastronomy tourism through tea and coffee: travellers’ museum experience

Seyitoğlu, Faruk; Alphan, Eda

doi:10.1108/ijcthr-10-2020-0243

Cited by 18 publications

(16 citation statements)

References 65 publications

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“…The effectiveness of a classifier may be measured by counting the number of true positives (TP), true negatives (TN), false positives (FP), and false negatives (FN). 30 In performance evaluation, sensitivity and specificity are two metrics that are frequently utilised.…”

Section: Resultsmentioning

confidence: 99%

Research on factors affecting tourist involvement in coffee tourism after the COVID-19 pandemic in Thailand

Madhyamapurush

2022

F1000Res

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Background: The world economy was broken by the COVID-19 pandemic, which affected the coffee industry. The COVID-19 pandemic's financial effects might influence equity markets and personal lives. This includes financial commodities like coffee, which the pandemic is predicted to damage. Coffee tourism is an emerging new kind of tourism in Thailand, formed in response to growing demand from visitors with a particular affinity for the beverage. Coffee tourism may contribute considerably to the expansion of Thai tourism if given the proper guidance and assistance. Methods: As part of a coffee tourism experience focusing on first-hand activities and information, tourists can visit neighbouring sites while on a coffee plantation. This research uses a stochastic neuro-fuzzy decision tree (SNF-DT) to analyse coffee tourism in Thailand. The research surveys 400 international and Thai coffee tourists. According to studies, Thai visitors mostly visit coffee tourism locations in Thailand for enjoyment. They also wanted to visit coffee fields in order to get personal knowledge of coffee production and marketing. Based on the comments of Thai visitors, coffee tourism in northern Thailand looks to be highly and effectively handled. Due to the same factor, responses from foreign coffee tourists indicated that many of their journeys to coffee tourism destinations were made entirely for enjoyment rather than the business. They also wanted to meet local tour guides and acquire handmade and locally produced things to understand more about coffee tourism. Result: According to study results, coffee tourism management in northern Thailand looks well-received by international tourists. We also compare the suggested model to the traditional one to demonstrate its efficacy. The performance metrics are prediction rate, prediction error, and accuracy. The estimated results for our proposed technique are prediction rate (95%), prediction error (97%), and accuracy (94%).

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Section: Resultsmentioning

confidence: 99%

Research on factors affecting tourist involvement in coffee tourism after the COVID-19 pandemic in Thailand

Madhyamapurush

2022

F1000Res

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“…Secondly, gastronomic tourism can also emphasise and complement coffee–leisure relationships. In fact, coffee tourism is considered one demonstration of gastronomy tourism (Seyitoğlu and Alphan, 2021). Creating coffee attractions could help promote the uniqueness of a region’s image, together with its gastronomic identity, thus adding value to the local economy and coffee agriculture (Kleidas and Jolliffe, 2010).…”

Section: Introductionmentioning

confidence: 99%

Coffee and gastronomy: a potential ‘marriage’? The case of Vietnam

Alonso²,

Martens³

et al. 2022

IJCHM

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Purpose The purpose of this study is to gain a more nuanced understanding of the relationship between a national product (coffee) and gastronomy. Moreover, incorporating the resource-based view of the firm framework, the importance of coffee is examined, as is the extent and potential to “marry” coffee and gastronomy into a tourism activity, and the need to develop such potential. Design/methodology/approach Semi-structured, face-to-face and online interviews were used to gather the viewpoints of 79 chefs and coffee shop owners/managers operating in Vietnam, the world’s second-largest coffee producer and home to a vibrant coffee shop industry. Findings The selected inductive analysis identified 11 dimensions, including “coffee infrastructure”, “coffee-based innovation”, “coffee-trigger” and “coffee resources”, emerged. These dimensions reveal a strong potential for a coffee and local gastronomy “marriage”. Furthermore, nine of the 11 dimensions provide direct guidance concerning the importance, the potential for “marriage”, coffee tourism development and what is needed to fulfil this potential. Practical implications The study affords understanding of Vietnam’s coffee industry, in particular its resources, and how these can be leveraged to combine with the nation’s gastronomy and produce more fulfilling food and beverage experiences. Originality/value Gastronomy, hospitality and tourism represent a well-defined partnership that can result in memorable consumer experiences. While the strength of this partnership is recognised, little is known about the potential to “marry” a national product such as coffee and local gastronomy. The study breaks new ground in this area and concludes with various theoretical and practical implications that contribute to more understanding of the coffee–gastronomy relationship.

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“…Understanding the tourist experience is considered a central issue for tourism destinations (Mendes et al, 2010;Ritchie et al, 2011;Seyitoğlu & Alphan, 2021). Oh et al (2007) define experience as enjoyable, engaging, and memorable encounters for consumers.…”

Section: Introductionmentioning

confidence: 99%

Reflections on visitors' experiences of the beekeeping museum: an analysis of the guestbook notes

Akyürek¹

2022

EJTR

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The number of alternative tourism types that appeal to niche markets is increasing daily in response to the changing demands and expectations of tourists. Apitourism, which is a blend of nature and culture, has attracted attention and has become an important niche tourism market in recent years. In this study, the tourists’ experiences of visiting the beekeeping museum, which is an attraction within the scope of apitourism, were examined. The notes written in the museum’s visitor book, and the observations made to support the notes, enabled the visitors’ experiences to be classified into 32 codes and six themes. The resulting themes, such as shedding light on the past, experiencing intense emotions, information and awareness, being a recreational activity, features of the museum, and staff. As a result of the study, some suggestions have been put forward for researchers and apitourism stakeholders.

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Gastronomy tourism through tea and coffee: travellers’ museum experience

Cited by 18 publications

References 65 publications

Research on factors affecting tourist involvement in coffee tourism after the COVID-19 pandemic in Thailand

Research on factors affecting tourist involvement in coffee tourism after the COVID-19 pandemic in Thailand

Coffee and gastronomy: a potential ‘marriage’? The case of Vietnam

Reflections on visitors' experiences of the beekeeping museum: an analysis of the guestbook notes

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