Tea tourism development in Xinyang, China: Stakeholders' view

Cheng, Sheue-yann; Jing, Hu; Fox, Dorothy; Zhang, Yuting

doi:10.1016/j.tmp.2011.12.001

Cited by 52 publications

(69 citation statements)

References 16 publications

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“…Tea tourists choose to further their appreciation of tea by exploring tea culture and tea consumption during their visit. 3 The basic resources for tea tourism in China are the abundant traditional tea culture resources, the good reputation of different tea varieties, the quality of the tea and the ecological features of natural environment. 3 4 , tea has been associated with tourism as a result of the rapid growth of Chinese tourism industry.…”

Section: Literature Reviewmentioning

confidence: 99%

“…3 The basic resources for tea tourism in China are the abundant traditional tea culture resources, the good reputation of different tea varieties, the quality of the tea and the ecological features of natural environment. 3 4 , tea has been associated with tourism as a result of the rapid growth of Chinese tourism industry. Tea tourism is now considered a commercial product and a component part of the global production, marketing and consumption of tea.…”

Section: Literature Reviewmentioning

confidence: 99%

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On the Marketing Mix of Fujian Tea Tourism

Chen¹,

Jafar²,

Morley-Bunker³

et al. 2017

Proceedings of the International Conference on Social Science, Public Health and Education (SSPHE 2017)

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Based on the data from a questionnaire survey of scholars in the tea industry and the tourism industry and by using the 4Ps Theory on marketing strategy, the authors analyze the development and existing issues for the marketing of Fujian tea tourism. The results show that major problems of Fujian tea tourism marketing included inadequate participation of tea tourism companies, and limited involvement of traditional promotion channels. The authors suggest that it is important to improve product positioning, to set prices scientifically, and to enhance the effectiveness of marketing channels and promotion.

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Section: Literature Reviewmentioning

confidence: 99%

Section: Literature Reviewmentioning

confidence: 99%

On the Marketing Mix of Fujian Tea Tourism

Chen¹,

Jafar²,

Morley-Bunker³

et al. 2017

Proceedings of the International Conference on Social Science, Public Health and Education (SSPHE 2017)

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show abstract

“…Tea is closely connected with the ancient and modern world of trade and travel; and has become an attractive tourism product and many people drink it without seeing how it is processed (Jolliffe, 2007). Tea tourists typically enjoy tea drinking and are often willing to buy tea as a souvenir (Cheng et al, 2010;Cheng et al, 2012). Other studies of ecotourism potentials (Mehta, 2007;Mehta, 2010;Walpole, 2004a) highlighted the potential for tea plantation tours and luxury eco-lodges on the tea-forest periphery.…”

Section: Figure 6 Preferred Products Outside the Parkmentioning

confidence: 99%

Tourists’ preferences for ecotourism planning and development around Nyungwe National Park, Rwanda

Kambogo¹,

Bizimana²

2017

RWJour

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Tourist destinations promote eco-tourism in achieving both nature conservation and income generation. To effectively provide services that facilitate achievement of those goals, decision-makers need to understand and incorporate tourists' preferences for nature appreciation, infrastructure development and use restrictions in national parks. The lack of data on tourist's preferences and the changing needs of tourists in Rwanda need to be well understood for ecotourism planning and development. This paper presents tourists' preferences in relation to ecotourism planning and development in Nyungwe National Park, southwestern Rwanda. The aim of the study was to illustrate tourists' preferences and their attitudes about ecotourism products within the park. Data used in this study were gathered using survey questionnaires that were distributed to both foreign and local tourists. GPS device was used to locate the attributes visited or planned to be visited by tourists, and the tourism products which need to be developed within and around the park. We then mapped these locations to visualize tourism attributes in order to guide decision makers in ecotourism planning and development in Rwanda. Results demonstrated that tourists were constrained by time and price to stay longer in the park. Tourists were satisfied with the guiding and service delivery. Tourists' preferences were: revising the price; improved product quality; creation of scenic viewpoints; improved service quality; improved infrastructure and information on the park as well. The study found that the park managers need to reconsider tourist's preferences while planning and developing ecotourism in Rwanda. Improving the way of disseminating information to tourists can be an added value to increase the number of tourists and revenues to the park. A study on consumers' preferences is substantially beneficial to allow park managers to effectively respond to tourists' needs and requirements.

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“…Drawing on perspectives from management and marketing studies and utilizing market and demographic data, studies from within these disciplines, in particular, have focused on provision of snapshots of regional contexts and strategic consulting for improvement. The contribution from these mostly managerial scholarly work has been substantial, especially in terms of assessing the potential of emergent gastronomic regions (Carlsen and Dowling 1998;Hall C. M. and Sharples 2003;Le Grys and Van Fleet 2003;Thompson and Prideaux 2009), understanding economic and commercial opportunities (Henderson 2009), deciphering organizational issues in regional networks (Meyer-Czech 2003;Van Westering and Niel 2003), developing sustainable tourism typologies (Hjalager 2002) and development opportunities (Gammack 2006), enhancing collaboration between different stakeholders and managing conflicts of interest in regions (Carlsen and Dowling 1998;Cheng et al 2012). Studies have also utilized insights from consumer behaviour research (Mitchell and Hall C. M. 2003;Getz and Brown 2006), focusing on purchasing behaviour regarding food (or wine) products (Dodd 2000) and motivational factors (Fields 2002).…”

Section: Gastronomic Tourismmentioning

confidence: 99%

A reconceptualization of gastronomy as relational and reflexive

Kesimoglu

2015

Hospitality &Amp; Society

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Citation: Kesimoğlu, A. (2015). A reconceptualization of gastronomy as relational and reflexive. Hospitality & Society, 5(1), pp. 71-92. doi: 10.1386/hosp.5.1.71_1 This is the accepted version of the paper.This version of the publication may differ from the final published version. Please use the original paper for citations. Permanent 2 A reconceptualization of gastronomy as relational and reflexive Ayşegül Kesimoğlu, City University London AbstractThis article focuses on the increasing fashionableness of gastronomic forms: their 'symbolic enhancement', and the ensuing incorporation of their forms into tourism, policy, destination management and marketing. The symbolic (although also material) enhancement of gastronomy may also lead to its objectification rather than acknowledging that gastronomy is an abstraction, and something that is negotiated constantly amongst the members of a society. Unfortunately, the inadvertent consequence of some studies focusing on the promotion and management of gastronomy, with respect to tourism and destination management, has been the formalization of such a normative approach with a tendency to link gastronomy with the wider debates on heritage. This article proposes a different way of looking at gastronomy: one in which gastronomy is relational, reflexive and negotiable -not fixed. This is a multi-disciplinary approach that draws on sociological and cultural studies of tourism, gastronomy, identity, reflexivity and consumption.Keywords culture destination management gastronomy gastronomic tourism heritage tourism identity reflexivity

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Tea tourism development in Xinyang, China: Stakeholders' view

Cited by 52 publications

References 16 publications

On the Marketing Mix of Fujian Tea Tourism

On the Marketing Mix of Fujian Tea Tourism

Tourists’ preferences for ecotourism planning and development around Nyungwe National Park, Rwanda

A reconceptualization of gastronomy as relational and reflexive

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