Local food: a source for destination attraction

Björk, Peter; Kauppinen‐Räisänen, Hannele

doi:10.1108/ijchm-05-2014-0214

Cited by 273 publications

(266 citation statements)

References 54 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: 75%

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: 75%

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

Ramón

Fransi

Ferrer-Rosell

et al. 2018

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“…The concept of gastronomy is associated with art, cuisine, food and culture [18]. Different names such as "gastro-tourism""" "food tourism," "gourmet tourism," "culinary tourism," and "gastronomy tourism" are used in the literature to describe food and beverage-based tourism activities [12,19].…”

Section: Literature Reviewmentioning

confidence: 99%

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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“…El presente estudio empírico se basó en un trabajo de campo, para lo cual se utilizó un cuestionario basado en diferentes estudios previos sobre la gastronomía y el turismo (López-Guzmán & Sánchez-Cañizares 2012; Björk & Kauppinen-Räisänen 2016). El trabajo de campo se realizó de octubre a noviembre de 2016 en los 18 restaurantes de comida típica denominados Las Huecas de la ciudad de Guayaquil (Tabla 1).…”

Section: Metodologíaunclassified

Profile and Visitors Preferences in Destinations with Gastronomic Potential: Case ‘The Huecas’ in Guayaquil [Ecuador]

Mejía¹,

Carvache‐Franco²,

Carvache‐Franco³

et al. 2017

RRV

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Local food: a source for destination attraction

Cited by 273 publications

References 54 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

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

Profile and Visitors Preferences in Destinations with Gastronomic Potential: Case ‘The Huecas’ in Guayaquil [Ecuador]

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