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.
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.
'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 Bengals Food Tourism. Case
13.
Consumption Stages, and Memories through Journey Mapping in Food Tourism:
Arqueogastronomķa. 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.
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 AustraliaIndonesia Institute grant and AustraliaKorea Foundation grant, which focus on community-based education and sustainable food tourism development.
Gürhan Akta 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.
