Local Food and Beverages as a Tool of Destination Marketing

2019 ◽  
pp. 83-89
Author(s):  
Iveta Hamarneh ◽  
Alžbeta Kiráľová
Keyword(s):  
Local Food ◽  
Destination Marketing ◽  
Food And Beverages

Marketing and Branding Initiatives for Local Food and Tourism Identity of Terengganu, Malaysia

2019 ◽  
pp. 1-22
Author(s):  
Mohd Hairi Jalis
Keyword(s):  
Local Food ◽  
Tourism Industry ◽  
The State ◽  
Destination Marketing ◽  
Destination Branding ◽  
Tourism Marketing ◽  
Tourist Destinations ◽  
The Core ◽  
Archival Documents ◽  
Coast Region

This chapter focuses on Terengganu and seeks to explore its local food and tourism development as well as marketing and branding initiatives. Within the context of local food, tourism, and destination marketing and branding studies, scholars continuously contest the truth of food as the core traveling purpose among tourists to visit a particular tourist destination. It was found that, recently, many tourist destinations have utilized local food as part of marketing and branding initiatives to position and stimulate appealing image in every tourists' eyes and mind. Therefore, using the case of Terengganu in Malaysia, this chapter explores and discusses the details of local cuisine and tourism employed by Tourism Terengganu (i.e., the state tourism board – STB) to market and brand the state worldwide. Terengganu is located in between two states (i.e., Kelantan and Pahang) on the east coast region of West Malaysia. Keropok lekor, nasi dagang, satar, akok, nasi kerabu, laksam, ketupat sotong, and lempeng nyior are among local food specialties in Terengganu. These dishes are often being displayed and marketed worldwide in various tourism marketing and used as promotional tools to speak about Terengganu and its tourism identity. Results from archival documents analysis have found that Tourism Terengganu employed various types of marketing and branding initiatives to promote Terengganu's local food and tourism industry domestically and internationally. All of these create and establish local food and tourism identity of Terengganu as part of destination branding efforts.

Marketing local food and cuisine culture online: a case study of DMO’s websites in Egypt

2019 ◽  
Vol 6 (4) ◽  
pp. 1045-1068 ◽  
Author(s):  
Mohamed E. Mohamed ◽  
Mahmoud Hewedi ◽  
Xinran Lehto ◽  
Magdy Maayouf
Keyword(s):  
Local Food ◽  
Developing Economies ◽  
Food Culture ◽  
Qualitative Assessment ◽  
Destination Marketing ◽  
Content Type ◽  
Future Potential ◽  
Food Tourism ◽  
Tourism Potential

Purpose Given the increased importance of food in tourists’ travel experience, the purpose of this paper is to explore the current and future potential of local food and foodways in marketing Egyptian destinations online. Design/methodology/approach The content of 20 Egyptian destination marketing organization (DMO) websites was subject to a content analysis. A checklist was developed based on literature analysis. The frequencies of information related to food culture and cuisine marketing were tallied, followed by a qualitative assessment of contents from the various websites. The results were further discussed with DMO representatives to provide contextualized insights as to the future potential of utilizing local food and food tourism initiatives as a component of DMOs website marketing in Egypt. Findings The study noted some initial efforts for Egyptian DMO websites to market food culture and gastronomic practices; however, the results suggest that the usage of food culture on Egyptian DMOs websites is still in its infancy. The study also highlights the challenges that need to be tackled as well as the resources required for food tourism development. Practical implications This study illustrates the need and potential capacity of Egyptian DMO websites to market food culture and local cuisines (including traditional foods and table manners). These results are expected to help Egyptian DMOs to strategically embrace local cuisine and food culture as a vehicle for destination marketing. Originality/value This case study provides insights for African and other developing economies in their destination marketing. The proposed framework and guidelines are intended to potentially serve as a framework for destination marketers and entrepreneurs to optimize the tourism potential of food culture.

scholarly journals Local Food as a Tool of Tourism Development in Regions

2021 ◽  
Vol 5 (1) ◽  
pp. 54-68
Author(s):  
Alžbeta Kiráľová ◽  
Lukáš Malec
Keyword(s):  
Least Squares ◽  
Partial Least Squares ◽  
Local Food ◽  
Tourism Development ◽  
Random Variable ◽  
Demand And Supply ◽  
Variable Source ◽  
Linear Discriminant ◽  
Food And Beverages ◽  
Source Data

This study aims to identify the importance of local food for both the demand and supply sides and to show how local food can be bounded with tourism development in the region. The data presented are based on secondary and primary research. Secondary research includes the literature review and content analysis of documents. The qualitative research included a questionnaire survey among guests of the gastronomic establishments and entrepreneurs. Partial least squares variant of linear discriminant analysis (PLS-LDA) and partial least squares (PLS) as an alternative to standard multivariate methods were used to show the gastronomic establishments guests' and entrepreneurs' opinions on local seasonal food and beverages. The opinions are moreover related to the economically driven interest of guests and entrepreneurs. Based on the typical random variable source, data were gathered from three Czech regions covering the scope of this study. The significant disputes between opinions on local food and beverages are directly applicable in practice, including individual items.

scholarly journals Culinary Tourism Experiences in Agri-Tourism Destinations and Sustainable Consumption—Understanding Italian Tourists’ Motivations

2019 ◽  
Vol 11 (17) ◽  
pp. 4588 ◽  
Author(s):  
Riccardo Testa ◽  
Antonino Galati ◽  
Giorgio Schifani ◽  
Anna Maria Di Trapani ◽  
Giuseppina Migliore
Keyword(s):  
Environmental Sustainability ◽  
Local Food ◽  
Sustainable Consumption ◽  
Tourism Industry ◽  
Traditional Values ◽  
Culinary Tourism ◽  
Food And Beverages ◽  
The Social ◽  
Food And Beverage ◽  
Tourism Destinations

Culinary tourism represents an emerging component of the tourism industry and encompasses all the traditional values associated with the new trends in tourism: respect for culture and tradition, authenticity and sustainability. Italy is known worldwide for the richness and variety of its gastronomy, and agri-tourism represents one of the most important places where culinary tourists can experience local food and beverages. By using a modified version of Kim and Eves’ motivational scale, the present study aims to investigate which motivational factors affect the frequency of culinary tourists to experience local food and beverages in agri-tourism destinations. The findings of the present study reveal that the social and environmental sustainability, among the other motivations, has shown to play a crucial role in influencing Italian tourists’ frequency to experience local food and beverage in agri-tourism destinations.

scholarly journals ANALYSIS OF SOUVENIRS PURCHASE PATTERN IN INTERNATIONAL TOURIST IN SABAH

2019 ◽  
pp. 19-31
Author(s):  
Jim Jipun
Keyword(s):  
Local Food ◽  
Food Products ◽  
Self Esteem ◽  
Tourism Industry ◽  
The State ◽  
Food And Beverages ◽  
International Tourist ◽  
Important Activity

Over the last few decades, the tourism industry has grown tremendously in Malaysia, especially the state of Sabah. The shopping sub-sector is an increasingly important component in the industry as well as accommodation, food, and beverages, local transportation, entertainment and more. Statistics released by Tourism Malaysia records the bulk of international tourist spending in the country for shopping. Shopping spending increased from 31.3% in 2015 to 31.7% in 2016, surpassing the expenditure on accommodation for the second consecutive year. The purpose of this study is to identify patterns of souvenir buying among international tourists in Sabah. The findings reveal that the important features that international travelers prefer in choosing souvenirs are local products, picture imaging, and accessories and decorations. Meanwhile, local food products in the form of dry products are the main choice of international travelers followed by mini products such as key chains, pens, bumper stickers and others, and postcards and handicrafts. In addition, the souvenir features that attract international travelers to buy them are products must be traditional, easy to carry and value for families and friends. It is also found that in addition to self-esteem is given to neighbors and relatives as their main purpose is to buy souvenirs. The purchase of souvenirs is an important activity and experience in tourism to tourists, so it is hoped that this study will contribute to improving and furthering the souvenir industry in Sabah especially and other places throughout Malaysia in general.

Going Local: Exploring Consumer Behavior and Motivations for Local Food Purchases

2009 ◽  
Author(s):  
Gretchen Nurse ◽  
Dawn Thilmany ◽  
Paul A. Bell
Keyword(s):  
Consumer Behavior ◽  
Local Food ◽  
Food Purchases

SOCIAL MEDIA USAGE RELATED TO FOOD AND BEVERAGES: AN INVESTIGATION OF COLLEGE STUDENTS IN BANGKOK AND METROPOLITAN AREA

2013 ◽  
Author(s):  
Pitipat Suwannapinunt ◽  
◽  
Krittaporn Sitthikraiwong ◽  
Punchanid Nimitsukcharoen ◽  
Sakdituch Dollayanukloh ◽  
...  
Keyword(s):  
College Students ◽  
Social Media ◽  
Metropolitan Area ◽  
Media Usage ◽  
Food And Beverages
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