Culinary tourism strategic development:
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Jeou-Shyan Horng; Chen-Tsang (Simon) Tsai
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Article
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2011
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John Wiley and Sons
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English
⚖ 144 KB
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