Kulinarische Grundeinstellungen von Gästen der Wiener Gastronomie und deren Bedeutung für die Destination Wien in Bezug auf kulinarischen Tourismus und Regionalität/Basic Culinary Attitudes of Vienna Catering Industry Consumers and their Significance for Vienna as a Tourist Destination with Regard to Culinary Tourism and Regionality

2017 ◽  
pp. 45-62
Author(s):  
Klaus-Peter Fritz ◽  
Klaus Hartl ◽  
Daniela Wagner
Keyword(s):  
Tourist Destination ◽  
Culinary Tourism ◽  
Catering Industry

THE ATTRACTIVENESS OF CHOLPON ATA RESORT AND THE MUSEUM OF PETROGLYPHS AS A TOURIST DESTINATION

2017 ◽  
Vol 44 ◽  
pp. 9-29
Author(s):  
Katarzyna Jarosz
Keyword(s):  
Cultural Heritage ◽  
Natural Resources ◽  
Field Work ◽  
Transport Infrastructure ◽  
Spiritual Values ◽  
Tourist Destination ◽  
Tourist Destinations ◽  
Catering Industry ◽  
Museum Marketing ◽  
Similar Character

Purpose. The aim of the paper is to verify whether the resort Cholpon-Ata along with the open air petroglyph museum located in Kyrgyzstan is an attractive tourist destination and to determine the components of its attractiveness or its lack. Method. Field work and documental research has been conducted in order to analyse the following components: attractiveness of natural resources and beauty of the destination, cultural heritage, accessibility, infrastructure covering the following factors: visa regime transport, accommodation, restaurant and catering industry and access to information. Sixty-two oral interviews with Kyrgyz residents were conducted and documentary work was also done, including photographic documentation of the museum and town. Findings. Cholpon Ata petroglyph museum has great tourist potential, considering natural resources, cultural heritage, accessibility and infrastructure, however, a significant drawback is the lack of museum marketing strategies, the aim of which is to attract visitors. Issyk-Kul lake along with Cholpon Ata resort are an object of Kyrgyz pride. For nearly 100% of the interviewees it is the biggest attraction in the country. They underline uniqueness of the nature, cultural and spiritual values. As a drawback the respondents state lack of proper transport infrastructure, lack of foreign language knowledge, and petty crimes such as theft. Research and conclusion limitations. The results of research refer only to the Cholpon Ata resort. Practical implications. The results of research and the conclusions can serve as a base for introducing improvement in other tourist destinations of similar character and can help in solving similar problems. Originality. No studies have been conducted until now, its to analyse the attractiveness of historical or archaeological museums in Kyrgyzstan. Type of paper: Case study.

A Preliminary Study on the Green Catering in Hainan

2012 ◽  
Vol 524-527 ◽  
pp. 2482-2485
Author(s):  
Feng Xia Wang ◽  
Lin Wang
Keyword(s):  
Deep Level ◽  
Vital Role ◽  
Current Situation ◽  
Tourist Destination ◽  
Regional Environment ◽  
Catering Industry ◽  
International Tourist ◽  
Preliminary Study

Nowadays, “eating” has become more than a satisfaction with feeding people, but a level of being healthy. The appearance of the green catering fulfilled people’s demand of being fit. Catering, as a most essential one of the six tourist factors, played a vital role in constructing the International Tourist Destination and developing tourism, and became an important strength in enhancing the economy. The green catering asked Hainan’s catering for a deep-level requirement as well. Therefore, how to lead the “Green Catering” and improve the current situation of Hainan’s catering industry has become the vital problem how to enhance the quality of the tourist. This article is to find out the problems existed in Hainan’s catering industry and analyze the macro and regional environment based on the current situation of green catering in China, considering Hainan’s green catering as the object around the conditions of the development of green catering, in order to gain the attention of the relevant departments, standardizing and internationalizing the green catering industry.

scholarly journals Culinary Influence on Bengaluru as a Tourism Destination

2019 ◽  
Vol 8 (4) ◽  
pp. 766-774
Keyword(s):  
Food Habits ◽  
Market Segment ◽  
Tourism Destination ◽  
Tourist Destination ◽  
Culinary Tourism ◽  
Tourism Experience ◽  
The World ◽  
The Impact ◽  
The City ◽  
Regression Tests

Bengaluru, the capital of Karnataka, attracts tourists from far and wide every day of the year. The city is home to people of various cultures and nationalities, and is amongst the fastest growing cities of the world. Bengaluru has a huge potential with regard to tourism and this hence forms the area of study for this study. In relation to the tourism component, the author establishes a connection with the culinary offerings of the city. The city boasts of busting restaurants and streets filled with local vendors offering the authentic dishes of the lands cuisine. This article aims to study the food habits and preferences of inward tourists in order to estimate the impact of culinary aspects of the city on its tourism. The study was carried out by surveying the visitors of Bengaluru, who sought out to identify their food values and perceptions. This was done in relevance to potential scope for tourism opportunities for the city. The article thus holds scope for further research on the potential of culinary tourism in Bengaluru. The study was undertaken by surveying 246 visitors by administering a questionnaire that was aimed at acquiring their opinions on the culinary aspects of the city. The study is built based on their responses which were statistically analysed using reliability, association, variance and regression tests. The research results helped conclude that the aspects of culinary and gastronomy of a tourist destination do play an important role in the tourism experience. This study holds future scope for culinary tourism as a specific market segment for destinations that show the importance of culinary aspects. This study thus fills in the gap between studies that determine the factors that affect tourism experience and studies that explain culinary tourism.

scholarly journals CULINARY TOURISM DEVELOPMENT MODEL IN METRO LAMPUNG CITY

2017 ◽  
Vol 2 (1) ◽  
pp. 185
Author(s):  
Derinta Entas ◽  
Rina Kurniawati ◽  
Baskoro Harwindito ◽  
Karlina Karlina
Keyword(s):  
Local Community ◽  
Swot Analysis ◽  
Local Food ◽  
Tourism Development ◽  
Development Model ◽  
Community Based ◽  
Tourist Destination ◽  
Culinary Tourism ◽  
Tourism Potential ◽  
Tourism Community

The purpose of this research is to explore tourism potential in Metro Lampung. The tourism attraction that is potential in Lampung is its local culinary. Culinary tourism is popular nowadays, given the fact that tourists hunt for local food when they are visiting tourist destination. The purpose of this research firstly is to explore the potential of tourism culinary in Metro Lampung City. Secondly is to find the marketing strategy of tourism culinary in Metro Lampung city. Thirdly is to find out the factors needed in promoting local food as tourism attraction in Metro Lampung City.The data is collected from observation, interview, document study, and questionnaires. This research employs descriptive qualitative approach. The is data gathered and analyzed using SWOT analysis. The output of this research is a model design of culinary tourism development. A recommended of tourism development model is community based tourism. Community based tourism model is tourism which concerns on local community with their local wisdom.

scholarly journals Motivations of the Culinary Tourist in the City of Trapani, Italy

2019 ◽  
Vol 11 (9) ◽  
pp. 2686 ◽  
Author(s):  
Sandra Nicoletti ◽  
Miguel Jesús Medina-Viruel ◽  
Elide Di-Clemente ◽  
J. Vicente Fruet-Cardozo
Keyword(s):  
Statistical Analysis ◽  
Economic Impact ◽  
Economic Activity ◽  
Local Food ◽  
Tourist Destination ◽  
Culinary Tourism ◽  
Travel Destination ◽  
The City

Culinary tourism is a popular practice and the resulting economic activity has great potential to enhance the attractiveness of a tourist destination. When visitors search for unique and genuine gastronomic experiences in a visited area, gastronomy becomes a germane motivation for selecting a travel destination. This study addresses culinary tourism through segmentation of visitors to Trapani, Italy, concerning the importance of gastronomy in their choice of travel destinations. This study identifies three types of tourists with different degrees of interest in local gastronomy: survivors, enjoyers, and experiencers. According to the results of statistical analysis, experiencers (tourists with a great interest in local gastronomy) show the greatest appreciation for local food as well as being the group that makes the greatest economic impact in the area.

scholarly journals An Assessment of Cirebon’s Image As a Tourist Destination

2020 ◽  
Author(s):  
Agustinus Februadi ◽  
Tjetjep Djatnika
Keyword(s):  
Data Collection ◽  
Empirical Studies ◽  
Qualitative Approach ◽  
Destination Image ◽  
Frequency Of Occurrence ◽  
Structured Interviews ◽  
Tourist Destination ◽  
Tourist Attractions ◽  
Culinary Tourism ◽  
Religious Tourism

Cirebon has a variety of popular tourist attractions such as the Kasepuhan Palace for cultural / historical tourism, the tomb of Sunan Gunung Djati for religious tourism, the Batik Trusmi tourist area for shopping tourism, and many restaurants that provide local food for culinary tourism. As such, Cirebon has a diverse image as a tourist destination. But efforts to measure the image of Cirebon as a tourist destination empirically have never been undertaken. This research was conducted to fill the lack of empirical studies on the image of Cirebon as a tourist destination. This study uses a qualitative approach to provide opportunities for respondents to freely express their opinions. Data collection was conducted via semi-structured interviews of 400 domestic tourists. Data were processed by listing the words and calculated the percentage of frequency of occurrence. The results show that Cirebon is perceived as a destination for historical tourism, culinary and batik shopping. The respondents were found to feel happy, comfortable and enthusiastic when traveling to Cirebon. The palace (keraton), Sunyaragi cave and Batik Trusmi tourist areas are perceived as Cirebon’s unique destinations. Keywords: destination image, qualitative approach, culinary tourism, historical tourism

Limnological characteristics, community metabolism and management strategies of a coastal sinkhole in Cuba (Cenote Jennifer)

2020 ◽  
Vol 56 ◽  
pp. 24
Author(s):  
Roberto González-De Zayas ◽  
Liosban Lantigua Ponce de León ◽  
Liezel Guerra Rodríguez ◽  
Felipe Matos Pupo ◽  
Leslie Hernández-Fernández
Keyword(s):  
Hydrogen Sulfide ◽  
Primary Productivity ◽  
Major Ions ◽  
Saline Water ◽  
Management Strategies ◽  
Tourist Destination ◽  
Community Metabolism ◽  
Morphological Studies ◽  
Made In ◽  
Limnological Parameters

The Cenote Jennifer is an important and unique aquatic sinkhole in Cayo Coco (Jardines del Rey Tourist Destination) that has brackish to saline water. Two samplings were made in 1998 and 2009, and 4 metabolism community experiments in 2009. Some limnological parameters were measured in both samplings (temperature, salinity, pH, dissolved oxygen major ions, hydrogen sulfide, nutrients and others). Community metabolism was measured through incubated oxygen concentration in clear and dark oxygen bottles. Results showed that the sinkhole limnology depends on rainfall and light incidence year, with some stratification episodes, due to halocline or oxycline presence, rather than thermocline. The sinkhole water was oligotrophic (total nitrogen of 41.5 ± 22.2 μmol l−1 and total phosphorus of 0.3 ± 0.2 μmol l−1) and with low productivity (gross primary productivity of 63.0 mg C m−2 d−1). Anoxia and hypoxia were present at the bottom with higher levels of hydrogen sulfide, lower pH and restricted influence of the adjacent sea (2 km away). To protect the Cenote Jennifer, tourist exploitation should be avoided and more resources to ecological and morphological studies should be allocated, and eventually use this aquatic system only for specialized diving. For conservation purposes, illegal garbage disposal in the surrounding forest should end.

Environment and atmosphere of night tourism based on the local wisdom: A case study of Berastagi

2020 ◽  
Vol 3 (1) ◽  
Author(s):  
Selly Veronica ◽  
Nurlisa Ginting ◽  
AmyMarisa
Keyword(s):  
Field Observation ◽  
Local Community ◽  
Tourism Development ◽  
Primary Data ◽  
Tourist Destination ◽  
Innovative Strategy ◽  
Depth Interview ◽  
Social Environmental ◽  
Descriptive Method

Night tourism development comes up as an innovative strategy for tourism development in this current intense competition. There are four main elements in night tourism, namely economic, social, environmental, and night atmosphere. Berastagi is the most popular tourist destination in Karo Regency, Sumatera Utara, Indonesia, which already have night tourism destination but unfortunately undeveloped yet. Night tourism development in Berastagi must be with the local wisdom approach to maximize its benefit. Karonese as the majority ethnic of the local community in this area potential to be developed on its night tourism. This paper only analyzes the environmental and night atmosphere aspects in Berastagi’s night tourism, which based on local wisdom. Qualitative primary data from field observation and depth interview results have been analyzed by using the descriptive method. The study shows that involving local wisdom in developing the environment and night atmosphere can give the typical identity for the night tourism in Berastagi.Night Tourism

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