Culinary Tourism Strategic Development:an Asia-Pacifi c Perspective
摘要：
Many destinations view their food and cuisine as a market niche. Operating within the Asia-Pacifi c perspective, this study analyzed the key success factors in culinary tourism based on resource-based theory in seven benchmark countries to identify the structure of promotional strategic development in culinary tourism. The methodology primarily involved in-depth interviews and document analyses. The results identifi ed four key success factors: (i) identifying and effectively using culinary tourism resources; (ii) evaluating governmental principles for promoting culinary tourism; (iii) adopting marketing strategies to promote culinary cultural sectors; and (iv) constructing educational environment for culinary culture and tourism
類型：
國科會計畫
版次：
INTERNATIONAL JOURNAL OF TOURISM RESEARCH,14(1),40-55
