DOCSLIB.ORG

Food, Tourism and Destination Differentiation: the Case of Rotorua, New Zealand

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Food, Tourism and Destination Differentiation: the Case of Rotorua, New Zealand Food, Tourism and Destination Differentiation: The Case of Rotorua, New Zealand Rose Steinmetz A thesis submitted to the Auckland University of Technology in fulfillment of the requirements for the degree of Master of Philosophy (MPhil) 2010 School of Hospitality and Tourism Primary Supervisor: Simon Milne CONTENTS Table of contents i List of tables iv List of figures v Attestation of authorship vi Acknowledgements vii Ethics approval vii Abstract viii CHAPTER ONE: INTRODUCTION 1 1.1 . Food and tourism 4 1.2 . Thesis aims and objectives 9 1.3 Thesis organisation 13 CHAPTER TWO: CONTEXTUAL FRAMEWORK FOR FOOD IN TOURISM 17 2.1. Globalisation, tourism and food 17 2.2. Linking food and tourism 28 2.2.1. Authenticity in tourism 36 2.3. Tourism and regional development 40 2.3.1. Food, tourism and regional development 44 2.3.2. New Zealand food: strengths and opportunities 48 2.3.3. Tourism and regional competitiveness 50 2.3.4. Networks and clusters 54 2.4. Marketing of place 60 2.4.1. Target marketing 66 2.5. New Zealand government policy, yield and regional development 69 CHAPTER THREE: RESEARCH DESIGN AND METHODOLOGY 74 3.1 Methodological approach 74 3.1.1 Quantitative and qualitative approaches 76 3.1.2 Overview of the research methodology and process 79 3.2 The case study 80 i 3.3 Secondary data 83 3.4 Content analysis 84 3.5 Informant interviews 92 3.5.1 The questions 98 3.5.2 Analysing the data generated from the interviews 98 CHAPTER FOUR: FOOD AND PLACE: THE CASE OF ROTORUA 103 4.1 Context 103 4.2 Tourism development in Rotorua 106 4.3 Social and environmental impacts of tourism 116 4.4 Food and tourism: inter-sector relationships 117 CHAPTER FIVE: FOOD IN TOURISM PROMOTIONS IN ROTORUA AND IN NEW ZEALAND 128 5.1 Food and tourism in place promotion of New Zealand 130 5.2 Regional Tourism Organisations: promotion of food 135 5.2.1 Regional tourism brochures 141 5.3 Range and types of food promoted 144 5.4 Food themes 149 5.5 Summary 155 CHAPTER SIX: TOURISM AND LOCAL FOOD IN ROTORUA: CONSTRAINTS AND OPPORTUNITIES 160 6.1 Identifying national and regional foods 161 6.2 Constraints in local food supply 172 6.3 Cultural aspects of food in tourism 178 6.4 Food events 188 6.5 Linkage between regional wine and regional food 192 6.6 Promoting food and tourism 194 ii CHAPTER SEVEN: CONCLUSIONS 199 7.1 Summary of the research findings 203 7.1.1 Content analysis 203 7.1.2 The interviews 206 7.1.3 Opportunities 212 7.2 Contributions of the thesis 213 7.2.1 Future research agenda 216 REFERENCES 218 APPENDICES Appendix 1. Interview schedule Appendix 2. Participant information sheet Appendix 3. Consent to participation in research iii TABLES 2.1 Typology of value added in linking food and tourism 53 3.1 Content analysis variables 88 3.2 Food themes 90 3.3 Advantages and disadvantages of the interviews 95 3.4 Respondents in interview process 96 4.1 Domestic and international visits to Rotorua by origin 104 4.2 Spending pattern of a Rotorua visitor 105 4.3 Dining in Rotorua by restaurant type 119 5.1 Brochures and web sites used in the content analysis 129 5.2 Frequency of images, Taste New Zealand 133 5.3 Food promotion RTO web sites 136 5.4 Food coverage RTO brochures 141 5.5 RTO brochures: geographic focus 143 5.6 Key foods used to promote New Zealand cuisine 145 5.7 Key foods used to promote Rotorua cuisine 146 5.8 Key adjectives used to describe New Zealand cuisine 148 5.9 Key adjectives used to describe Rotorua cuisine 149 6.1 Summary of constraints 161 iv FIGURES 1.1 Food tourism as special interest tourism 6 1.2 District of Rotorua 10 1.3 Research framework for linking local food and tourism 12 2.1 Contribution of local food to sustainable development 44 4.1 Early photograph preparing the hangi 110 4.2 Hangi experience, Mitai, Rotorua 120 4.3 Cooking pool, Hell’s Gate 122 5.1 Scenery and food Queenstown 133 5.2 Enjoying a Bluff Oyster 138 5.3 Nelson scallops 139 5.4 Alfresco dining Marlborough 144 5.5 Canterbury lamb 145 5.6 Fresh and healthy 147 5.7 Food themes in tourism marketing 151 5.8 Wild foods, Hokitika 153 5.9 Bay of Islands Farmer’s Market, KeriKeri 154 5.10 Taro, Otara Market, Auckland 154 5.11 Dining out in Rotorua 155 5.12 Hangi food 156 6.1 Tamaki Maori Village 181 6.2 Tamaki Maori Village 182 6.3 Hangi food in pit, Mitai 182 6.4 Hangi experience, Mitai 183 v “I hereby declare that this submission is my own work and that, to the best of my knowledge and belief, it contains no material previously published or written by another person (except where explicitly defined in the acknowledgements), nor material which to a substantial extent has been submitted for the award of any other degree or diploma of a university or other institution of higher learning”. Rose Steinmetz vi ACKNOWLEDGEMENTS I would like to thank the following people who have helped me complete this thesis: Professor Simon Milne for his never-ending patience, encouragement, and guidance. Dr John Hull for his support and guidance. John Norton Lindsay Neill Vladimir Garkavenko Margaret Steinmetz Family Waiariki Tourism Department Work Colleagues Friends and colleagues who were kind enough to give me their professional thoughts and opinions about food and tourism in Rotorua and in New Zealand. New Zealand Tourism Research Institute Waiariki library staff ETHICS APPROVAL As this thesis sought participant input, ethical approval was required from AUT Ethics Committee (AUTEC). Ethics Application Number 04-130 vii ABSTRACT Policy makers, industry and researchers are paying considerable attention to the importance of the relationship between food and tourism in destination differentiation from competitors and in contributing to economic development. There is a vital role for food in broadening a destination’s appeal; increasing visitor yield; enhancing visitor experience; strengthening regional identity; and stimulating growth in other sectors. Thus, food contributes to the overall sustainable competitiveness of a tourism destination. Despite growing research interest in food and tourism, there is still work to be done to bring the relationship of these two elements into focus. In order to better understand the role that food plays in tourism destination differentiation and development this PhD research draws on globalisation theory, world culture theory, tourism development theory and network and cluster theory. Particular attention is paid to the role that global processes play in shaping regional competitiveness and resultant policy initiatives. The empirical focus of the research is on the case of Rotorua, New Zealand, located in the Bay of Plenty in the central North Island. Rotorua is one of the premier tourist destinations in New Zealand, however, on a range of socio- economic indicators it ranks poorly compared with other regions in the country. The region is rich in scenic resources and Maori cultural heritage and these are the main attractions of the district. With the exception of the traditional Maori hangi, the contribution of food in tourism has not been emphasized strongly by regional food/tourism stakeholders. This study argues that greater use of local food in the region’s tourism offers a means of potentially strengthening the district’s development and differentiation. A thorough content analysis of national and regional tourism organisation marketing on the Internet and in brochures reveals that food features prominently in the 100% Pure New Zealand Internet campaign and in a number of regional viii tourism promotions. Rotorua is shown to lag behind many regions in its use of food as a feature of the local tourism experience. Interviews with 50 tourism and food industry experts provide a range of insights into the issues associated with attempting to increase the role of food in tourism in Rotorua, and in New Zealand more generally. A variety of issues and constraints which work against developing the role of food in tourism are identified. The research highlights that there is little in the way of an identifiable regional cuisine in Rotorua. There is also lack of communication between local food and tourism stakeholders and an absence of effective networks. A variety of suggestions are then presented on ways to more effectively link food to tourism in Rotorua. The research highlights the importance of developing regional food network groups and the linking of food into local tourism strategies. The potential to better develop indigenous dimensions of food in tourism is also examined. Not every region can market themselves as ‘food tourism’ destinations but most have some potential to increase the role that local food plays in tourism and development. The Rotorua case shows that there is potential to use food as a tool to achieve destination differentiation and development in regions whose success and renown is based on attractions other than food. ix CHAPTER ONE INTRODUCTION Increased tourism demand and competition between destinations have been attributed to the effects of globalisation (Costa and Buhalis, 2006). Destinations are competing in increasingly contested markets with little to distinguish them from each other (Kotler, Haider and Rein, 1993). This has caused destinations to focus on distinctiveness of place by using local attributes in the launching of innovative, new products and brands, which can help establish a more unique selling proposition (Haven-Tang and Jones, 2006). In recent years food has gained recognition by governments, business, and academics as an integral part of the tourism product, and as a means of differentiation for destinations.
Load more

Recommended publications
  • Promoting Alternative Tourism Models to Reduce Pressures in the Mediterranean Region
    PROMOTING ALTERNATIVE TOURISM MODELS TO REDUCE PRESSURES IN THE MEDITERRANEAN REGION June 2019 THE PROBLEM The tourism sector is amongst the highest income generators in the Mediterranean, contributing directly to regional economies thanks to sectoral synergies and powerful knock-on effects. However, as important as it is economically and socially, tourism also puts a great deal of strain on the natural, cultural and social environment. It creates a high demand for space on land and sea and leads to a high concentration of activities during specific periods and in specific geographical areas. The impacts of this dramatically affect the attractiveness of the area. Such pressures take their toll on many areas, including water and waste management and energy efficiency. Indeed, tourism worldwide is estimated to Current EU policies related to tourism only account for 5% of global CO2 emissions, 40% of partially reflect the socio-economic and which arise from air transport and 20% from environmental realities of the tourism industry, hotels and other types of accommodation. on the whole failing to take account of complex The remaining 40% is related to other types of and interconnected nature of this sector and, transport (cruises, cars, railway, etc.) and to the most importantly, of its sustainability challenges. recreational services provided by tourism1. More sustainable tourism planning and The growing awareness of those impacts has management practices would not only led to the promotion of sustainable tourism mitigate and prevent those impacts, but also as a major priority for the future of the sector; provide real opportunities to reverse those a challenge that must be taken up both for the trends.
    [Show full text]
  • How to Encourage Sustainable Tourism? a Short Guide for International Donors
    INDUSTRY REPORT How to encourage sustainable tourism? A short guide for international donors OCTOBER 2019 Sustainable Tourism Industry Report - October 2019 Sustainable Tourism: An area of Some examples of international donors are the European opportunity for International Donors Union, the World Bank, the African Development Bank, the Asian Development Bank, the Japan International Cooperation Tourism is often a key sector of the economy of countries Agency and USAID etc. where international donors are involved. This trend is expected to continue: The World Tourism Organization (UNWTO) While donors have a long history of financing tourism projects, recently revised its forecasts upwards and now expects an they rarely have a defined tourism strategy. Supported tourism average annual growth rate of international tourist flows of projects are under support to local development (value chains 5% per year until 2030. Countries in development are strengthening, structuring of activities, infrastructures), the particularly concerned by the growth of these flows. preservation of cultural heritage, urban development, support to small and medium enterprises, preservation of biodiversity, International donors are public, multilateral or bilateral and the fight against the effects of climate change. Thus, most organizations. They assist developing countries and countries donors support sustainable tourism, but this action has not with economies in transition, in implementing and financing been the result of a comprehensive and coherent vision. their development programs. The mission of international donors is to help achieve the Sustainable Development Goals Horwath HTL has identified key issues and recommendations set by the United Nations Organization. They grant borrowing to be considered in order to target and improve the governments loans or grants to finance economic or social effectiveness of international donors’ intervention for the development projects (access to water, energy, infrastructure sustainable development of tourism.
    [Show full text]
  • Guestroom Design Trends
    albertahospitality The Official Magazine of the Alberta Hotel and Lodging Association GUESTROOM DESIGN TRENDS Talking TECH CULINARY Tourism Luring LEISURE GROUPS PM40026059 Fall 2014 Give your towels and linens a Five-Star Finish while boosting production With Continental Laundry Systems, your hotel will • Extend linen life by reducing fiber loss Five-Star • Process more laundry per hour per employee Finish • Reduce gas consumption and water usage • Provide a higher quality product to your guests Continental Laundry Systems can contribute to LEED® certification. CALL TODAY! 888-326-2222 • 780-468-3127 www.coronetequipment.com 8112-46 Street • Edmonton, AB T6B 2M8 Give your towels and linens a Five-Star Finish while boosting production With Continental Laundry Systems, your hotel will albertahospitality • Extend linen life by reducing fiber loss Five-Star • Process more laundry per hour per employee Finish • Reduce gas consumption and water usage • Provide a higher quality product to your guests Photo courtesy of the Kensington Riverside Inn this issue GUESTROOM DESIGN TRENDS When building new properties and renovating existing spaces, hoteliers across the industry spectrum are displaying 6 dazzling creativity while keeping the comfort of their guests at the forefront of their design choices. Cover photo courtesy of Azuridge 12 Talking Tech 16 Profile: Paradise Inn & Suites, Redwater 18 Culinary Tourism in every issue 22 Future Solutions to the Labour Crisis 22 Edmonton Tourism Leads the New 4 Chairman’s Report Way of Promoting Tourism in Edmonton 5 President & CEO’s Message 10 Travel Alberta 24 Luring Leisure Groups 15 Alberta’s Treasures 29 Changes in the Online Marketplace 23 HR Matters Continental Laundry Systems can contribute to LEED® certification.
    [Show full text]
  • Key Trends in Culinary Tourism
    Key trends in culinary tourism Insight into the key trends in culinary tourism, the profile of culinary travelers and what the future holds for the industry TT0107MI September 2018 1 Table of Contents Overview 3 • What is Culinary Tourism? 4 • Culinary Tourism as a Means for Economic Development 5 Insight into Culinary Travelers 6 • Insight into Culinary Travelers 7 Trends in Culinary Tourism 10 • Trends in Culinary Tourism 11 • In Focus: Trends in Culinary Tourism 13 • How are Industry Players Responding to the Trend of Culinary Tourism? 15 Outlook 16 • What is the Way Forward? 17 Appendix 18 2 Overview 3 What is Culinary Tourism? Food and drink tourism is growing in popularity globally Culinary tourism refers to trips in which the exploration of local gastronomy Food tourism is the pursuit and enjoyment of unique and plays a central role to the overall traveling experience. In particular, as the memorable food and drink experiences, both far and near. “ Ontario Culinary Tourism Alliance puts it, culinary tourism includes any “tourism experience in which a person learns about, appreciates, consumes, or — dare “ –Erik Wolf, Executive Director & Founder, World Food we say — indulges in food and drink that reflects the local cuisine, heritage, or culture of the place[1].” Whereas some people travel deliberately for culinary Travel Association purposes, others are considered opportunistic culinary travelers, since food and beverage experiences are not considered the main purpose of their trip. Consumers are willing to experiment and try new cuisines as a result of globalization and shifting economic influence In recent years, the number of food and drinks enthusiasts around the world has risen rapidly.
    [Show full text]
  • 15Th September
    7 NIGHTS IN LISBON INCLUDINGWIN! FLIGHTS 2019 6th - 15th September www.atasteofwestcork.com Best Wild Atlantic Way Tourism Experience 2019 – Irish Tourism & Travel Industry Awards 1 Seaview House Hotel & Bath House Seaview House Hotel & Bath House Ballylickey, Bantry. Tel 027 50073 Join us for Dinner served nightly or Sunday [email protected] House in Hotel our Restaurant. & Bath House Perfect for Beara & Sheep’s Head walkingAfternoon or aHigh trip Tea to theor AfternoonIslands Sea served on Saturday by reservation. September 26th – 29th 2019 4 Star Country Manor House Enjoy an Organic Seaweed Hotel, set in mature gardens. Enjoy an Organic Seaweed Bath in one IARLA Ó LIONÁIRD, ANTHONY KEARNS, ELEANOR of Bathour Bath in one Suites, of our or Bath a Treatment Suites, in the Highly acclaimed by ornewly a Treatment developed in the Bath newly House. SHANLEY, THE LOST BROTHERS, YE VAGABONDS, Michelin & Good Hotel developed Bath House with hand Guides as one of Ireland’s top 4**** Manor House Hotel- Ideal for Small Intimate Weddings, JACK O’ROURKE, THOMAS MCCARTHY. craftedSpecial woodburning Events, Private Dining outdoor and Afternoon Tea. destinations to stay and dine saunaSet within and four ac rhotes of beaut tub;iful lya manicu perfectred and mature gardens set 4**** Manor House Hotel- Ideal for Small Intimate Weddings, back from the Sea. Seaview House Hotel is West Cork’s finest multi & 100 best in Ireland. recoverySpecial followingEvents, Private Diningactivities and Afternoon such Tea. award winning Country Manor Escape. This is a perfect location for discovering some of the worlds most spectacular scenery along the Wild ****************** Set withinas four walking acres of beaut andifully manicu cycling.red and mature gardens set Atlantic Way.
    [Show full text]
  • D:\$$Jacki\PN Autumn 2012 Single Pages for PDF.Cdr
    PUCKLECHURCH NEWS Summer/Autumn 2012 Funded by the Parish Council Www.pucklechurch.org Ros tells me that guiding was quite different in the 1950s and '60s. It was run along military lines, with rules and discipline at its core. The emphasis today is very much on having fun, rather than the Ros Abbott: A Guiding Life focus on practical skills and public service of yesteryear. Today's Guides are encouraged to Our own Ros Abbott celebrated a major milestone learn about the world outside their own country recently. Yes, yes, she did have one of those big-0 and gain an appreciation of what girls' lives are birthdays in June, but this milestone was much like in different places. The Guides of the '50s rarer. Ros received an award from Girlguiding UK couldn't imagine getting on a coach to London to for 50 years of volunteer service. In truth, though, go to a pop concert at the O2 Arena. Guides still she's been involved with guiding one way or do fundraising for good causes, of course, and another since 1950. making and keeping the Guide Promise, together with becoming a good citizen, is still at the heart When some other girls at school told Ros about a of guiding. fantastic "club" they belonged to, she was so excited that she ran home, forgetting to collect her One of the presents Ros received for her recent little brother first. Though her mum was not birthday was a blue plaque similar to those used amused about her lapse, Ros was allowed to join in London to mark houses where famous people Brownies.
    [Show full text]
  • FARM TOURISM and RURAL DEVELOPMENT. a SUCCESSFUL COMBINATION? a LOCAL EXPERIENCE∗ Antonietta IVONA University of Bari, Italy
    View metadata, citation and similar papers at core.ac.uk brought to you by CORE provided by OpenstarTs FARM TOURISM AND RURAL DEVELOPMENT. A SUCCESSFUL COMBINATION? A LOCAL EXPERIENCE∗ Antonietta IVONA University of Bari, Italy 1. Introduction Most people consider the territory as a substratum almost inert and inorganic, as a simple stage for communities and human activities. Actually a territory as a region, is a whole and an organic structure with human and physical elements; one acts on the other (Bissanti, 1978). The knowledge of availability of landscape resources (landscape as a combination between human and physical tracts that bestows to a territory typical features), affects, for example, the economic and social development of a community but the use of resources depends on that development. The different distribution of men and their activities on space have a precise functionality and a particular aim: to emphasise resources and territories. Tourism is one of those activities that use and waste the territory; it, always, needs new and incontaminated spaces. At the same time it reproduces processes of urbanisation and thus typical features of places become less evident. An often notable change derives from territorial potentialities, whose consequence is that "space is not only visited; but it is also organized (remodelled, restructured) and also consumed" (Lozato-Giotart, 1999, p.20). There are three big areas in which changes take place: - life style and welfare of host community (probably a loss of cultural heritage occurs); - functional, productive and assimilative power of ecological system; - nature, with a change of the ecosystem. Careful tourism planning imbued with the principles of sustainable development, should prevent or restrict the pollution of sites made fragile by an excessive tourist crowd.
    [Show full text]
  • The Conceptual Framework of Determinant Factors of Food
    International Journal of Business, Economics and Law, Vol. 15, Issue 2 (April) ISSN 2289-1552 2018 THE CONCEPTUAL FRAMEWORK OF DETERMINANT FACTORS OF FOOD EMOTIONAL EXPERIENCE AND OUTCOMES OF INTERNATIONAL TOURIST SATISFACTION: EMPIRICAL STUDY ON MALAYSIAN STREET FOOD Rafatul Haque Rishad ABSTRACT The aim of this paper is to develop a conceptual framework to find out determinant factors of food emotional experience and outcomes of international tourist satisfaction about Malaysian street food. Literature in this study has noticed that, a lot of research has been done on the traditional food sector of Malaysia, compare to a very few on the street food sector especially to attract the foreign tourists and to find out their level of emotional attachment on point of product offering, health issue, atmosphere and service quality of Malaysian street food. Since no validate model has been developed so far, street food vendors are yet to be aware of how to provide quality services to the foreign tourists. Many researchers have found that the food is a major part of tourist attraction, so there may be a possibility of reducing the flow of international tourist in Malaysia near future. Introduction Food is the supreme elements in the tourism sector that acts as a sense of place attraction for travelers (Bessiere, 1998; Cohen & Avieli, 2004; Ryu & Jang, 2006; Seo, Kim, Oh, & Yun, 2013; Luis & Panuwat, 2016; Simon & Wang, 2017; Chen & Huang, 2018) who seek for unusual or extraordinary food experience and different food culture that might not acquire at their home countries. The tourism industry of many developing countries continues to record a steady progress and contribute to nation‟s economy (Yap, C.S., Ahmad, R.
    [Show full text]
  • Ontario Culinary Tourism Strategies Strategy 1
    1 CULINARY TOURISM IN ONTARIO S TRATEGY AND A CTION P LAN 2005 — 2015 CULINARY TOURISM IN ONTARIO STRATEGY AND ACTION PLAN 2005 – 2015 2 CULINARY TOURISM IN ONTARIO STRATEGY AND ACTION PLAN 2005 – 2015 TABLE OF CONTENTS BACKGROUND Overview of Culinary Tourism in Ontario Defining Culinary Tourism for Ontario 3 SUPPLY CHAIN KEY TRENDS AND DRIVING FORCES OF CULINARY TOURISM Key Culinary Tourism Drivers Culinary Tourism Situational Analysis SWOT STRENGTHS WEAKNESSES OPPORTUNITIES THREATS PROFILES OF A CULINARY TOURIST Success Criteria for Emerging Culinary Tourism Destinations STRATEGY / CRITICAL SUCCESS FACTORS The Ontario Culinary Tourism Strategies Strategy 1. Establish Strong Leadership and Industry Linkages Strategy 2. Strengthen and Enhance Communication Strategy 3: Encourage Research, Education and Training Strategy 4: Support Established and Promote New Culinary Tourism Products and Development Strategy 5: Establish Mechanisms for Funding and Support THE 10-YEAR GOALS AND OBJECTIVES FOR CULINARY TOURISM IN ONTARIO 1. Leadership and Organization 2. Market-Ready Culinary Tourism Products 3. Research and Performance Indicators 4. Education and training for industry and colleges 5. Develop a Culinary Tourism Marketing Plan 6. Develop Quality Assurance 7. Awards and Recognition for industry 8. Building Awareness about Culinary Tourism 9. Strengthen Partnerships and Improve Communications with Supply Chain CULINARY TOURISM IN ONTARIO 10. Funding Mechanisms TIMELINES, ACTIVITIES AND ACCOUNTABILITIES KEY MILESTONES IMPLEMENTATION SUCCESS MEASURES STRATEGY AND ACTION PLAN 2005 – 2015 4 CULINARY TOURISM IN ONTARIO STRATEGY AND ACTION PLAN 2005 – 2015 BACKGROUND 5 CULINARY TOURISM IN ONTARIO STRATEGY AND ACTION PLAN 2005 – 2015 6 CULINARY TOURISM IN ONTARIO STRATEGY AND ACTION PLAN 2005 – 2015 BACKGROUND 7 OVERVIEW OF CULINARY TOURISM IN ONTARIO Culinary tourism is not new to Ontario.
    [Show full text]
  • Developing Homestay to Support Community-Based Tourism Pengembangan Homestay Dalam Menunjang Pariwisata Berbasis Masyarakat Ilham Junaid, Nur Salam, & Muh
    Developing homestay to support community-based tourism Pengembangan homestay dalam menunjang pariwisata berbasis masyarakat Ilham Junaid, Nur Salam, & Muh. Arfin M. Salim Department of Tourism Management, Politeknik Pariwisata Makassar Address: Jalan Gunung Rinjani, Tamalate, Makassar, South Sulawesi 90224 E-mail: [email protected], [email protected], & [email protected] Abstract Wakatobi regency has been chosen as a ten-top priority tourism destination in Indonesia. It provides the opportunity for the local community to obtain benefits through tourism. The aims of this research are 1) to study the expectation of the community related to the management of homestay as accommodation business; 2) to analyse challenges and provide recommendations concerning how to implement community-based tourism on the perspective of community as the organiser of the homestay. Qualitative research conducted in March 2018 by visiting Wakatobi for participant observation and interviews three community members or homestay managers, two tour guides and two people from the tourism industry (accommodation). The research indicates that tourism has encouraged the local community to manage homestay, although there are members of the community require motivation and support to understand the significances of managing homestay and tourism. The management of homestay by the local community links to the implementation of community-based tourism and to optimise the management of homestay; it is necessary to provide sustainable training for the local community as well as to empower people through local tourism organisation. Key attractors such as activities and alternative attractions for the visitors are essential for the management of homestay. Limited numbers of tourists who choose homestay to become the challenge for homestay management, thus, the local community expects that the increasing number of tourists as well as a willingness by tourists to choose homestay as their accommodation.
    [Show full text]
  • Development of Culinary Tourism in European Countries
    IJCSNS International Journal of Computer Science and Network Security, VOL.21 No.4, April 2021 167 Development of Culinary Tourism in European Countries Viktoriia Boiko1, Oleksandr Liubynskyi2, Liudmyla Strikha3, Oleksandr Y. Zarakhovskyi4, Sergii Neilenko5, 1State Higher Education Institution “Kherson State Agrarian University”, Kherson, Ukraine 2Kamianets-Podilskyi Ivan Ohiienko National University, Kamianets-Podilskyi, Ukraine 3Mykolayiv National Agrarian University, Mykolayiv, Ukraine 4,5Kyiv National University of Culture and Arts, Kyiv, Ukraine green farming, minimization of negative impact on the Summary environment, sustainable development of communities. The scientific paper studies the impact of tourism and traveling on Key words: the economic level of development of countries at the macro level Gastronomic Tourism, Event Tourism, Value Chain, and its relationship with other sectors of the economy. Tourism is Sustainable Development, Regional Brand. one of the budget-forming factors of every economy. This work describes the main trends in the development of tourism. It is determined that about one third of tourism revenues are generated 1. Introduction by the food sector, i.e., the culinary niche of tourism. Culinary tourism is a new direction of tourism, but it is developing quite The tourism industry is one of the largest industries in the dynamically in the EU. Culinary is an important part of rural tourism in the EU and culinary tourism is actively promoted at world, contributing to socio-economic development and job fairs and festivals. In recent years rural tourism has been creation. The impact of the tourism sector extends far developing both at the international level and in Ukraine, primarily beyond its direct impact in terms of GDP and employment, due to its features, which include the implementation of the as there are also a number of indirect benefits through the principles of sustainable community development, preservation of connection of supply chains with other sectors.
    [Show full text]
  • Building a Community-Based Sustainable Food System
    Building a Community-Based Sustainable Food System Case Studies and Recommendations Building a Community-Based Sustainable Food System Case Studies and Recommendations University of Michigan Urban & Regional Planning Capstone Project April 2009 Executive Summary The current global food system, while highly efficient in production, has produced many undesirable social and environmental impacts. Producers’ profit margins have significantly decreased over the last thirty years and agri- business organizations with global networks of production, processing, and distribution now dominate the food industry. Changing economic conditions have decreased the economic viability of small and medium-sized farms, increased fossil fuel consumption, reduced the number of farm-related local business and processing facilities and made the profession of farming less attractive to younger generations. In large part, food production has been removed from our communities, diminishing our collective knowledge of our region and agrarian practices. While the current food system offers consumers inexpensive food, the amount of processing, lengthy distribution channels, and global trade patterns favor prepared food that is calorie-rich but nutritionally deficient. Another challenge is that conventional food retail sources, such as grocery stores, are inequitably distributed throughout our communities. While middle and upper income neighborhoods have many grocery stores, cities such as Detroit, are often characterized as urban food deserts. In addition to large grocery chains and small markets, farmers markets, community supported agriculture (CSA) programs, and community gardens are emerging food suppliers within our communities that offer benefits for all and may specifically address the unmet needs of low-income residents. The food we eat has direct implications on our long-term health and the existing inequitable patterns of food retail disproportionally impact our poorest residents.
    [Show full text]