About the book
This textbook explores how regions, and food industry, 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.
It is supported by lecture slides for each chapter below.
Chapter 1: The Spirit of a Place in a Plate
Chapter 2: The Environment: Tools of the Trade
Chapter 3: Tourists on the Food and Wine Trail: Who Are They?
Chapter 4: Transforming a Terroir into a Tourist Destination
Chapter 5: The Supply Side: the Actors Involved in Food and Wine Production
Chapter 6: Food and Wine Tourism Best Practice: Case Studies from Around the World
Chapter 7: Supply Operators in the Food and Wine Tourism Industry
Chapter 8: Designing a Life Experience: Itinerary Planning and Organization
More about CABI books
A number of CABI’s books are enhanced by open resources. These materials are available for students and…