Description
Food and Wine Tourism (2nd Ed.)
Integrating Food, Travel and Terroir
CABI Tourism Texts Series
Author: CROCE E.
Language: EnglishSubjects for Food and Wine Tourism:
Publication date: 04-2017
253 p. · Paperback
253 p. · Paperback
Description
/li>Contents
/li>Readership
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This established textbook explores how regions, food industry and travel
and hospitality companies present themselves to tourists experiencing the
culture, history and ambience of a location through the food and wine it
produces. It provides practical suggestions and guidelines for
establishing a food-related tourism destination and business, discussing
the environment, understanding the food tourist, supply issues, tours and
tasting sessions, themed itineraries, planning and developing the tourist
product, marketing and best practice strategies. It also includes numerous
case studies from around the world and plentiful pedagogical features to
aid student learning.
The second edition:
- Contains updated chapters throughout, to form a complete and current overview of food and wine tourism.
- Reviews new emerging destinations, and food and wine tourism from a business perspective.
- Includes new global case studies discussing aspects such as transforming an Indian area into a wine-producing region, promoting a destination through a social media campaign, chocolate tourism in Belize, planning an international food fair, and making San Francisco a food capital.
- Presents successful international professionals' experiences and tips, catching trends and setting the tourism phenomenon in an even more international context.
If food and wine tourism is well planned, managed and controlled, it can become a real economic resource. Suitable for students in tourism and leisure subjects, the practical application provided in this book also makes it an ideal resource for those operating in the food and wine sector.
The second edition:
- Contains updated chapters throughout, to form a complete and current overview of food and wine tourism.
- Reviews new emerging destinations, and food and wine tourism from a business perspective.
- Includes new global case studies discussing aspects such as transforming an Indian area into a wine-producing region, promoting a destination through a social media campaign, chocolate tourism in Belize, planning an international food fair, and making San Francisco a food capital.
- Presents successful international professionals' experiences and tips, catching trends and setting the tourism phenomenon in an even more international context.
If food and wine tourism is well planned, managed and controlled, it can become a real economic resource. Suitable for students in tourism and leisure subjects, the practical application provided in this book also makes it an ideal resource for those operating in the food and wine sector.
- 1: The Spirit of a Place on a Plate
- 2: The Environment: Tools of the Trade
- 3: Tourists on the Food and Wine Trail: Who Are They?
- 4: Transforming a Terroir into a Tourist Destination
- 5: The Supply Side: the Actors Involved in Food and Wine Production
- 6: Food and Wine Tourism Best Practice: Case Studies from Around the World
- 7: Supply Operators in the Food and Wine Tourism Industry
- 8: Designing a Life Experience: Itinerary Planning and Organization
- 9: Conclusion
- 2: The Environment: Tools of the Trade
- 3: Tourists on the Food and Wine Trail: Who Are They?
- 4: Transforming a Terroir into a Tourist Destination
- 5: The Supply Side: the Actors Involved in Food and Wine Production
- 6: Food and Wine Tourism Best Practice: Case Studies from Around the World
- 7: Supply Operators in the Food and Wine Tourism Industry
- 8: Designing a Life Experience: Itinerary Planning and Organization
- 9: Conclusion
Suitable for students in tourism, hospitality, marketing, business,
geography, sociology, events management, cultural and leisure subjects,
the book is also an ideal resource for all these operating in the food and
wine sectors.
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