Impact of restaurants in the development of gastronomic tourism

Bertan, Serkan

doi:10.1016/j.ijgfs.2020.100232

Cited by 36 publications

(23 citation statements)

References 8 publications

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“…Ramírez-Gutiérrez et al [ 40 ] confirm that the gastronomic environment has the same importance as the gastronomic product in gastronomic tourism. Bertan [ 42 ] suggests that gastronomic tourism analysis should also include visits to restaurants. Various studies show that the research environment is particularly important for gastronomic tourism.…”

Section: Literature Reviewmentioning

confidence: 99%

Effects of Rural Restaurants’ Outdoor Dining Environment Dimensions on Customers’ Satisfaction: A Consumer Perspective

Mian

Luo

2021

Foods

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The catering industry is one of the important industries that promote rural tourism development. Hence, rural restaurants have high research value. However, few studies have examined rural restaurants and their outdoor dining environments (ODE). In this study, from the perspective of consumers and using exploratory factor analysis, three ODE dimensions (quality and facilities, image and atmosphere, and landscape elements) were proposed that affect customers’ satisfaction with rural restaurants. Moreover, the differences between different customer groups in terms of the various dimensions were analyzed. The research results provide management recommendations and fundamental knowledge for rural restaurant managers and rural restaurant designers and articulate different consumer groups’ expectations with regard to rural restaurants.

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Section: Literature Reviewmentioning

confidence: 99%

Effects of Rural Restaurants’ Outdoor Dining Environment Dimensions on Customers’ Satisfaction: A Consumer Perspective

Mian

Luo

2021

Foods

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“…In recent years, food tours often include visits to various food festivals, celebrations and fairs. Gastro-tourism arose not only because of the desire of people to preserve and present the uniqueness of the specialities of their country but also thanks to itinerant and curious tourists who live in search of the new and unknown (Bertan, 2020;Pavlidis & Markantonatou, 2020).…”

Section: The Phenomenon Of Gastronomic Tourismmentioning

confidence: 99%

Gastronomic tourism

et al. 2021

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The article examines the concept and features of gastronomic tourism, its history and its importance in the modern world. It is noted that gastronomic tourism meets all the requirements in the transition from a service economy to an experience economy. The basis of gastronomic tourism is an authentic product identified by territorial characteristics and can attract tourists to the region. The uniqueness of gastro tourism is highlighted as it links such as policy development and integrated planning, product development and packaging, promotion and marketing, distribution and sales, and operations and services in tourism destinations, which are key core activities in the tourism value chain. Ancillary activities related to the gastronomic product include transport and infrastructure, human resource development, technology and systems of other ancillary goods and services, which may not be associated with the leading tourism business but have a significant impact on the value of tourism. The article discusses in detail the strategic plan for the development of gastro-tourism, which includes the following phases: analysis and diagnosis of the situation; general strategic planning; operational planning; informing and disseminating the plan.

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“…Gastronomic tourists look for different tastes and memorable food and drink experiences during the trip. Tourists interested in this activity value a good restaurant ambiance, tasty ingredients, and good presentation of food and drinks [48]. Gastronomic tourism involves culinary schools, gastronomy tours, dining at local restaurants, and visiting local shops [49].…”

Section: Cultural Tourismmentioning

confidence: 99%

Characterization of the Coastal Environment as a Baseline for Alternative Tourism Segments Development in Salinópolis, Pará

Freitas

Achete

Vinzón

2020

World

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Salinópolis in Pará State, Brazil, is a coastal city with a highly seasonal tourism industry. Despite the potentiality of the region, tourism is mainly focused on beach use for recreation. The purpose of this study was to analyze environmental conditions to provide a baseline for development strategies of additional tourism activities, decreasing unwanted impacts, and improving the local economy. We combined wind and pluviosity data, remote sensing, and wave model results for the environmental characterization. Wave climate analysis shows higher waves in the first part of the year, favoring sports like water-surfing. Winds are more intense and parallel to the coast in the second part of the year when rain is low, defining ideal conditions for wind sports, like kitesurfing. Apart from sport activities, appropriately designed beach accesses through mangrove forest would allow a more even distribution of tourists on the beaches. Sustainable walkways projects could include multipurpose structures for beach access and development of ecotourism activities such as environmental education or bird watching. Gastronomic and cultural tourism could also reduce seasonality effects, attracting tourists also during the rainy season.

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Impact of restaurants in the development of gastronomic tourism

Cited by 36 publications

References 8 publications

Effects of Rural Restaurants’ Outdoor Dining Environment Dimensions on Customers’ Satisfaction: A Consumer Perspective

Effects of Rural Restaurants’ Outdoor Dining Environment Dimensions on Customers’ Satisfaction: A Consumer Perspective

Gastronomic tourism

Characterization of the Coastal Environment as a Baseline for Alternative Tourism Segments Development in Salinópolis, Pará

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