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Case Studies

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  1. CaseStudy_Research_Food_Drink_2006_Great_Britain

    Margaret River is an exceptional example of a region which has successfully developed its food and drink experiences into a major visitor proposition – being regarded by many as Australia’s premier gourmet region. This case study highlights key aspects of the region’s work in developing its food and drink experiences. Rather than being a distinct project, in Margaret River’s case, food and drink work has been developed as a core element of overall destination management delivery.

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  2. CaseStudy_Guidelines_Promotion_Local_Cuisine_Gastronomic_Tourism_PakPhanang

    The objectives of this research were 1) to explore the local raw ingredients used for cooking 2) to study local food and to lead to the creation of community food identity and 3) to give recommendations for promotion and development of Gastronomic tourism for Khanab Nak community, Pak Phanang district, Nakhon Si Thammarat province. The qualitative research was used to examines the accuracy of the data using the triangulation principle. The primary data were collected from the residences in the area’s local villagers, community leaders and local government organizations, using participatory observation methods, in-depth interviews and focus group discussion. Furthermore, secondary data were examined by researching documents, texts, articles, and related research.

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  3. Regional Food Products in the Tourist Home Country. The Case of South Tyrol.

    This thesis investigates the relationship of regional food products in the tourist home country with destination marketing and management at the example of South Tyrol. South Tyrol was chosen as research area, because the 2 sectors have, on their own, a big standing in the region as well as a cooperate in many different ways. This has led to a symbiosis inside and outside the destination, making it an interesting area to research. While the interplay of the culinary assets of a destination with tourism within the destination is increasingly recognized, developed and used by researchers, planners, companies, and authorities, the possible relationship of these sectors outside the destination remains an under-researched area. As Alderighi et al. (2016) found out in a study, an (empirical) connection between the availability of local specialties in the tourist home (markets) and the intention of (re-)visit the place is evident. Therefore, this thesis uncovers different tools and mechanisms in (destination) marketing and management for the incorporation of regional food products in the tourist home country. Additionally, experts from the sectors of food and tourism, DMO, will share their considerations and limitations. Theory and practice will be opposed, whereas the concepts of “region branding” and “sensory destination marketing” will be elaborated.

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