Gastronomy as an element of attraction in a tourist destination: the case of Lima, Peru

Gálvez, Jesús Claudio Pérez; López‐Guzmán, Tomás; Cordova-Buiza, Franklin; Viruel, Miguel Jesús Medina

doi:10.1016/j.jef.2017.11.002

Cited by 49 publications

(25 citation statements)

References 21 publications

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“…They find information before travelling to the destination and they are far more active in the use of the new technologies. These results are in line with the segmentation studies performed using various types of factors to define the behaviour and the attitude of the diner (Björk & Kauppinen-Räisänen, 2016;Pérez-Gálvez et al, 2017;Wall & Berry, 2007).…”

Section: Discussionsupporting

confidence: 88%

Behaviour of culinary tourists: A segmentation study of diners at top-level restaurants

Ramón

Fransi

Ferrer-Rosell

et al. 2018

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Purpose: The main aim of this research is to characterize the tourists visiting top-level restaurants to ascertain the profile of this type of customer, their behaviour and their influence on the destinations where they are located.Design/methodology: During the months of July to December 2016, a survey was conducted on a sample of 187 tourists who had visited Michelin-starred restaurants in order to highlight the most valued aspects during the process of choosing, consulting and booking the top-level restaurant service. FindingsThe results reveal the existence of two segments whose behaviour is different, where the individuals of the first consider the culinary experience as the main reason for their tourist visit to the destination. In contrast, the second segment considers that their visit to the destination is the main reason for their tourism. Moreover, the diners from both segments display different behaviour in terms of their post-purchase, recommendation and intention to return behaviour and the perception of the status with which their visit to the restaurant provides them. Research limitations/implications:The main limitation of this research is the fact that only the responses of tourists who have visited top-level restaurants in Spain have been studied Practical implications:The results of this study may help both the managers of restaurants of a certain level and the public authorities responsible for tourism to make decisions, since these types of restaurants are becoming tourist resources of the first order. Social implications:Knowledge of the diner could facilitate the optimal management of the restaurant and help orient it as a tourist resource. In certain areas such a resource can become a pole of tourist attraction and contribute towards territorial balance thanks to the positive externalities it generates in the territory where such establishments are located.Originality/value: the present research focuses on the study of the behaviour of the culinary tourist in an increasingly popular type of tourism with high added value. Culinary tourism is also enormously important in the economy of the destination and for territorial development. Therefore, this work may be of interest both for public authorities and the managers of this type of restaurant, and to create synergies between the two. This work comes to fill a gap in the literature of segmentation in the restoration, since there are few researches that focus on segmentation according to consumer's motivations and perceptions, and none focus on its relationship to tourism at the destination.-332-Intangible Capital -https://doi

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Section: Discussionsupporting

confidence: 88%

Behaviour of culinary tourists: A segmentation study of diners at top-level restaurants

Ramón

Fransi

Ferrer-Rosell

et al. 2018

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“…Understanding of the results leads to segmentation of travellers into three groups: experiencers, who travel to gain food experiences; enjoyers, who have a positive attitude towards food; and survivors, who have very little or no interest in food. This methodology has been applied in different countries such as Finland (Björk and Kauppinen-Räisänen, 2016), Perú (Pérez-Gálvez et al., 2017a, Pérez-Gálvez et al., 2017b) and Ecuador (López-Guzmán et al., 2017a; Pérez-Gálvez et al., 2017a, Pérez-Gálvez et al., 2017b).…”

Section: Introductionmentioning

confidence: 99%

Gastronomic experiences of foreign tourists in developing countries. The case in the city of Oruro (Bolivia)

Cruz¹,

Tito

Gálvez

et al. 2019

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Gastronomy allows tourists to discover the cultural roots of the destination, thus being one of the motivations for its choice and even becoming a fundamental factor in the analysis of the overall satisfaction of the tourist experience. This research is focused on the analysis of the gastronomic experiences of foreign tourists who visit the city of Oruro (Bolivia). The main results of this research show a segmentation of travellers on the basis of their perceptions regarding the gastronomic experiences in this city into three different groups (survivors, enjoyers, and experiencers). Additionally, the study concludes that these gastronomic experiences are highly related to the motivations that the travellers have to discover a specific destination, and that their level of satisfaction with these experiences is highly connected to the relationship that gastronomy has with the cultural heritage of the local community.

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“…However, all visits to a restaurant should not be considered to be gastronomy tourism, but are shaped by tourists' interest in traditional local products. Gastronomy tourism is carried out at food festivals and restaurants, to taste the dishes of a particular chef and to buy traditional local products [21]. The creation of cultural theme trails, including culinary trails, is considered an important factor of regional development [22].…”

Section: Literature Reviewmentioning

confidence: 99%

“…The number of studies related to gastronomy tourism in the world and Turkey has been increasing in recent years. Çalışkan [25], Cheng and Huang [11], Sengel et al [31], Pérez Gálvez et al [21], and Başaran [32] conducted a literature review and questionnaire in their studies.…”

Section: Literature Reviewmentioning

confidence: 99%

“…The borders of the region are quite clear: it is limited by the Gorce Mountains to the north, the Tatra to the south, the Białka River to the east and the European Watershed (dividing the basins of rivers that flow to the Baltic Sea and the Black Sea) to the west. In the scope of the study, literature on gastronomy tourism was searched for, and local and foreign articles, theses, and internet sites were examined [12,[15][16][17][18][19][20][21]24,25,37]. A questionnaire was conducted with 253 local people, comprising 102 people living in the Podhale region and 151 people living in the Trabzon region for data collection; 15 questions were asked to the local people with their demographic characteristics.…”

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confidence: 99%

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Visitors’ Perceptions towards Traditional and Regional Products in Trabzon (Turkey) and Podhale (Poland)

et al. 2020

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Gastronomy tourism is defined as a type of tourism that deals with the relationship between food and beverages and culture in the context of the local culinary culture. Local dishes, recipes, and culinary culture, which express the lifestyle of cities, are an important part of tourists' choice of destinations. According to many studies undertaken in recent years, tourists have seen an increase in the number of trips conducted to taste a cultural dish and to learn cooking techniques and cooking skills. In this study, the Trabzon (Turkey) and Podhale (Poland) regions were selected as a study area. These regions are characterised by unique, very interesting culture and art and, especially, folklore. The cuisines from Podhale and from the Trabzon region are equally attractive. The study was conducted on 151 people in Trabzon and 102 respondents in the Podhale region. The study revealed that only 15 out of 253 respondents had not heard about regional and traditional products. The authors analyzed whether people from different age groups had specific habits concerning the place of purchasing regional products in the analysed regions of Poland and Turkey. Regarding the question of whether the motivation to buy regional products was the same in households with a larger and smaller number of residents, it was found that only one correlation proved to be statistically significant: the correlation between household size and buying regional products because of their price.

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Gastronomy as an element of attraction in a tourist destination: the case of Lima, Peru

Cited by 49 publications

References 21 publications

Behaviour of culinary tourists: A segmentation study of diners at top-level restaurants

Behaviour of culinary tourists: A segmentation study of diners at top-level restaurants

Gastronomic experiences of foreign tourists in developing countries. The case in the city of Oruro (Bolivia)

Visitors’ Perceptions towards Traditional and Regional Products in Trabzon (Turkey) and Podhale (Poland)

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