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Food Image and Acceptability of Local Cuisine: Exploring Culinary Tourism in Delhi
(2020)
Culinary tourism has the potential for being an essential source for destination promotion in India. One of the primay assumptions of this concept is the acceptability of local cuisine by tourists.The current paper explores ...
Responsible Beverage Service Practices: Comparison between India and Australia
(2018)
Sale and consumption of alcoholic beverages have been rising globally. This is making the alcohol industry worth over $1344 billion today. This rise in alcohol consumption has not been without its gray shades in the form ...
From farm to fork: Is food tourism a sustainable form of economic development?
(Elservier, 2020)
Food tourism events have become a large focus for economic development in rural and
regional areas. Tourism has been a key driver of food festivals, where they play a role in
attracting visitors and generating expenditure ...
Embedding food in place and rural development: Insights from the Bluefin Tuna Cultural Festival in Donggang, Taiwan
(Elservier, 2020)
This paper examines the role of the “Bluefin Tuna Cultural Festival” in developing and sustaining regional
identities within the context of rural regeneration, sustainability, and the creation of closer relationships ...
Analysis of the structure of scientific knowledge on wine tourism: A bibliometric analysis
(Heliyon, 2023)
This research offers a bibliometric analysis of 588 publications on wine tourism published between
1998 and 2021, highlighting the years of publication, the publication format, the fields of
research, the authors, the ...
The effect of the wine tourism experience
(Diego, 2023)
The international promotion of wine routes is leading to a growing demand for wine tourism activities. More and
more tourists are choosing wine tourism as an option when planning their trips. Although the data are
encouraging, ...
AUTHENTICITY AND FESTIVAL FOODSERVICE EXPERIENCES
(Pergamon, 2011)
This paper investigates how the medieval festival visitor’s foodservice experience
might augment negotiated aspects of event authenticity and prompt revisitation
intent. A dualistic authenticity framework is applied to ...
The relationships between food-related personality traits, satisfaction, and loyalty among visitors attending food events and festivals
(Elservier, 2010)
This study applies the concept of food-related personality traits to hospitality and tourism and identifies
relationships between personality, satisfaction, and loyalty. An on-site survey was carried out with 335
visitors ...
Relationship of Precrisis Financial Decisions With the Financial Distress and Performance of Small- and Medium-Sized Restaurants During COVID-19
(The Author(s), 2023)
Based on the trade-off theory of capital structure and the information asymmetry theory of business financing, we evaluated the association of informal financing with the financial performance of small- and medium-sized ...
Ethnic Restaurants: Bringing Uniqueness to the Table Through Handwriting
(The Author(s), 2021)
While the restaurant industry is seeing an unprecedented rise of ethnic restaurants, the existing hospitality literature provides little guidance on how to enhance perceived uniqueness of ethnic menu offerings through ...