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Tourism Planning & Development Volume 18, 2021 - Issue 4
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Articles

Creating Competitive Advantage for Food Tourism Destinations Through Food and Beverage Experiences

Whitney Knollenberga Department of Parks, Recreation and Tourism Management, College of Natural Resources, North Carolina State University, Raleigh, NC, USACorrespondence[email protected]
ORCID Iconhttps://orcid.org/0000-0003-1551-9262
ORCID Icon,
Lauren N. Duffyb Department of Parks, Recreation and Tourism Management, College of Behavioral, Social and Health Sciences, Clemson University, Clemson, SC, USAORCID Iconhttps://orcid.org/0000-0002-8511-5805
ORCID Icon,
Carol Klinec Department of Management, Walker College of Business, Appalachian State University, Boone, NC, USA
&
Gyunghoon Kimb Department of Parks, Recreation and Tourism Management, College of Behavioral, Social and Health Sciences, Clemson University, Clemson, SC, USA
Pages 379-397 | Published online: 23 Jul 2020

Citations (15)

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Read on this site (5)

Anna Maria Stalmirska. (2023) Cultural globalisation and food in urban destination marketing. Tourism Geographies 25:1, pages 158-176.
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Fernando Sánchez López. (2022) The Influence of International Tourism on the Food, Drinks, and Tobacco Industry: Empirical Evidence from Mexico. Tourism Planning & Development 19:6, pages 550-569.
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Nabilah Mohammad, Mohd Hafiz Hanafiah & Mohd Salehuddin Mohd Zahari. (2022) The influence of heritage food consumption and experiential value on Terengganu’s destination image and tourists’ behavioural intention. Journal of Heritage Tourism 17:6, pages 685-701.
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Ismail Shaheer & Animesh Tripathi. (2022) Should we give a thought to video games food in tourism?. Tourism Recreation Research 0:0, pages 1-6.
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Anna Maria Stalmirska. (2021) Local Food in Tourism Destination Development: The Supply-Side Perspectives. Tourism Planning & Development 0:0, pages 1-18.
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Articles from other publishers (10)

Francesc Fusté-Forné. (2023) Marketing places through food markets’ supply. Food and Humanity 1, pages 22-27.
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Alicia Orea-Giner & Francesc Fusté-Forné. (2023) The way we live, the way we travel: generation Z and sustainable consumption in food tourism experiences. British Food Journal 125:13, pages 330-351.
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Zohre Mohammadi, Abhishek Singh Bhati, Valeriya Radomskaya & Alexander Josiassen. (2023) The influence of special dietary needs on tourist satisfaction and behavioral intention: Satisfiers or dissatisfiers?. Journal of Destination Marketing & Management 27, pages 100759.
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Amra Čaušević & Francesc Fusté-Forné. (2022) Local Cuisine in a Tourist City: Food Identity in Sarajevo Restaurant Menus as a Source of Destination Marketing. European Journal of Tourism, Hospitality and Recreation 12:1, pages 61-77.
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Paula Ginés-Ariza, Francesc Fusté-Forné & Ester Noguer-Juncà. (2022) Valorising the rural pantry: Bridges between the preservation of fruits and slow tourism in Catalonia. Journal of Agriculture and Food Research 10, pages 100386.
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Nikolaos Pappas, Eleni Michopoulou, Anna Farmaki & Emmanouela Leivadiotaki. (2022) Chaordic destination image formulation through gastronomy perspectives: evidence from Greece. International Journal of Contemporary Hospitality Management 34:9, pages 3459-3481.
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Nirma Sadamali Jayawardena & Sanjeewa Kumara Karunarathne. 2022. Promoting Social and Cultural Equity in the Tourism Sector. Promoting Social and Cultural Equity in the Tourism Sector 105 136 .
Francesc Fusté-Forné & Nela Filimon. (2021) Using Social Media to Preserve Consumers’ Awareness on Food Identity in Times of Crisis: The Case of Bakeries. International Journal of Environmental Research and Public Health 18:12, pages 6251.
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Francesc Fusté-Forné. (2021) Dairy Tourism: A Local Marketing Perspective. Dairy 2:1, pages 14-24.
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Francesc Fusté-Forné. (2020) Say Gouda, say cheese: Travel narratives of a food identity. International Journal of Gastronomy and Food Science 22, pages 100252.
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