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What Are The Regional Benefits Of Food Tourism And How Can The Theme Support The Strategy For Cultural Tourism In The North East Of England?

Ref: tour0003

Following the loss of many heavy industries in the UK, cultural tourism has been an alternative for many destinations. The competition in this field is high and there is recently the worry that all of these cultural cities are becoming the homogenized. It is necessary, if a destination wants to maintain a competitive edge, to create an element of uniqueness, something which differentiates it from all the others. This can be easily implemented through the use of specific regional resources, creating authenticity and robustness. Food and local produce is something which can be exclusive to a particular destination, and it is up to this work to examine its potential in terms of the tourism industry. Food tourism is a relatively new topic of investigation, for a while it has been amalgamated within the context of cultural tourism or as a part of specialist interest ‘niche’ tourism. However, its value has been recognised by academics, governments and the tourism industry, as to its social and economical viability. The approach of this investigation is to collect data, in the form of a questionnaire, from northeast residents to understand their views and opinions of food tourism within their home region. The results from the primary research clearly demonstrate the interest and demand for food and tourism within the region. The findings show there are many facilities available, however a lack of promotion of these amenities is evident. The region is undoubtedly missing out both economically and socially by not exploiting these existing resources. It is deemed necessary to develop these current assets in terms of marketing the destination, not only to external visitors, but to the regions own people who have the potential to use the facilities all year round, lessening the issue of seasonality within the tourism industry.
 
  • 10,000 words – 80 pages in length
  • Excellent use of literature
  • Good in depth analysis
  • Includes questionnaire
  • Ideal for business, hospitality and tourism students


1 – INTRODUCTION
Topic Choice
Aims and Objectives
Investigation Approach
Summary of Chapters
Chapter Summary

2 – LITERATURE REVIEW
Define Food Tourism
Introduction to Food Tourism Research
The Varying Perspectives of the Existing Literature
The Development of Food Tourism Research
Food and Culture
Strategies, Policies and Partnerships
Food Tourism and Destination Marketing
Building Partnerships
Who is the Food Tourist?
Topic of Study Limitations
Chapter Summary

3 - METHODOLOGY
Research Methods
Quantitative vs. Qualitative
Secondary Research
Primary Research
Ethics
Questionnaires
Questionnaire Design
Pilot Test
Research Sample
Limitations of Research
Chapter Summary

4 - FINDINGS AND RESULTS
Respondents
Key Points
Display of Findings
Limitations
Chapter Summary

5 – SYNTHESIS
Relationship of Results and Literature Review
Characteristics and Typologies
Interests in Development and Purchase of Regional Food
Food and Travel Influence
Food as an Attraction
Food and the Tourism Experience
Social and Economic Benefits
Culture and Regional Identity
Food and Tourism Links
Food in Destination Marketing Strategies
Unique Characteristics
Methodology Suitability
Chapter Summary

6 – CONCLUSION
Conclusion Reached
Limitations
Summary
Areas for Further Research

REFERENCES

BIBLIOGRAPHY

APPENDICES



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