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Abstract

A model incorporating Chinese tourists' heterogeneous preferences of local cuisine, perceptions of local cuisine attractiveness, and destination attractiveness was investigated using the survey data collected from two cities in China and partial least-squares structural equation modeling. Local...

Author(s)
Guan JingJing; Jones, D. L.
Publisher
Routledge, Abingdon, UK
Citation
Asia Pacific Journal of Tourism Research, 2015, 20, 4, pp 416-434
Abstract

Purpose - The purpose of this paper is to explore the underlying dimensions of local cuisine image by identifying the key cuisine attributes tourists rely on in their evaluations of local cuisine; and to identify those dimensions of local cuisine image which have the strongest influence of tourist...

Author(s)
Peštek, A.; Cinjarevic, M.
Publisher
Emerald Group Publishing Ltd, Bradford, UK
Citation
British Food Journal, 2014, 116, 11, pp 1821-1838
Abstract

In addition to the recent developments in the tourism and food sectors, the increase in workplace speed and the fact that people are taking less time to prepare food for themselves have allowed the fast-food sector to develop and expand, but it has led to the disappearance process of our...

Author(s)
Kaya, Ș.; Sormaz, Ü.
Publisher
Journal of Academic Social Science Studies, Lorient, France
Citation
Journal of Academic Social Science Studies, 2017, No.57, pp 535-547
Abstract

The traditional gastronomy has increasingly emerged as a tourism product, this is a result of several factors, such as the gastronomic heritage recognition, world awareness about food nutritional issues (health and wellness), local products higher appreciation, opposed to the effects left by...

Author(s)
Martins, U.; Ramos, C.
Publisher
Universidade de Aveiro, Aveiro, Portugal
Citation
Revista Turismo & Desenvolvimento, 2017, No.27/28 Vol. 1, pp 51-62
Abstract

Contemporary gastronomic studies acknowledge the importance of local cuisine as a fundamental component of a destination's attributes, qualifying its status as a tourist attraction. However, this status in Botswana is presently underdeveloped, despite the huge untapped potential presented by the...

Author(s)
Mahachi-Chatibura, D.
Publisher
Cognizant Communication Corporation, Putnam Valley, USA
Citation
Journal of Gastronomy and Tourism, 2017, 2, 2, pp 117-134
Abstract

This study analyzes how the three cities of Jinan, Qingdao, and Qufu in Shandong Province of China use their cuisines in promoting their destinations. Based on a critical review of previous studies, a conceptual framework was developed, which included five closely related areas: foods, beverages,...

Author(s)
Okumus, B.; Xiang YiXiao; Hutchinson, J.
Publisher
Routledge, Abingdon, UK
Citation
Asia Pacific Journal of Tourism Research, 2018, 23, 6, pp 584-599
Abstract

Author(s)
Sugiura, M.
Publisher
Japan Society of Sports Industry, Tokyo, Japan
Citation
Journal of Japan Society of Sports Industry, 2018, 28, 1, pp 101-104
Abstract

This chapter focuses on the authenticity and proliferation of various food choices for tourists, opportunities and sustainability challenges in the diversified market segmentation as well as the impact of globalization on diversification and innovations in some of the world's local cuisines and...

Author(s)
Kuang YeohTow; Rajeev Bhat
Publisher
John Wiley & Sons, Chichester, UK
Citation
Sustainability challenges in the agrofood sector, 2017, pp 482-508
Abstract

Purpose: The purpose of this paper is to assess the organisational readiness of small and medium scaled hotels to serve indigenous local cuisines and to segment the hotel properties for gastronomic tourism campaigning and destination marketing aims. The study also explores how the concept of...

Author(s)
Bondzi-Simpson, A.; Ayeh, J. K.
Publisher
Emerald Publishing, Bingley, UK
Citation
International Journal of Contemporary Hospitality Management, 2019, 31, 2, pp 998-1020
AbstractFull Text

Recent rapid grow of culinary tourism has significant potential contribution to enhancing biodiversity conservation especially biodiversity of local plant species for local food and food preparation tradition in local community. Ethnic food has been explored as one of the indigenous resources for...

Author(s)
Putri, W. K.; Hakim, L.; Indriyani, S.
Publisher
Brawijaya University, Malang, Indonesia
Citation
Journal of Indonesian Tourism and Development Studies, 2017, 5, 3, pp 161-168

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