جستجوی مقالات مرتبط با کلیدواژه « food tourism » در نشریات گروه « جغرافیا »

One of the most important and fundamental foundations of the tourism industry in any country is the provision of food for domestic and foreign tourists in quiet and fun places known as restaurants. This study has investigated the influencing factors on understanding the quality of catering services in the city. The primary statistical population included all customers of hotels and restaurants in Yazd. Due to the unlimitedness of the statistical population, sampling was done from the population, and due to the homogeneity of the population, simple random sampling was chosen. The research is applied in terms of purpose and descriptive in terms of method. Since the main research tool (questionnaire) was distributed and collected in the statistical population and among the samples, it is survey type and based on the investigation of the relationships between variables, it is correlation type. According to the required sample size, 123 questionnaires were distributed and the validity and reliability results were acceptable. The results indicated the existence of a significant and direct relationship between tangibility, reliability, responsiveness, guarantee, and menu engineering with the perception of the quality of catering services. Also, the relationship of empathy with the perception of the quality of catering services was not confirmed in the studied statistical population. Findings can help in the design of menu engineering and be used in private sectors and activities to improve hotel services as well as production and service organizations.

Considering the changing interest of tourists towards acquiring authentic cultural experiences and the increasing importance of emerging types of tourism, such as food tourism, the present study has been conducted to design a model for the development of food tourism in Iran.

Design/methodology/approach: 

The current research is an exploratory, developmental study using a qualitative method and grounded theory approach. The statistical population consists of experts and practitioners in the country's public and private tourism sectors, of which 19 people were selected according to the rule of theoretical saturation using purposeful and snowball sampling methods, and semi-structured individual interviews have been used to gather the data needed.

After analyzing the interviews, 94 concepts (final code) were identified, which were classified into six categories: causal factors (economic factors, competitive factors and factors related to demand), central phenomenon (tangible Items and intangible Items), contextual condition (infrastructural factors and cultural factors), intervening condition (internal factors and external factors), strategies (related to products and services, related to marketing and advertising, related to infrastructure development and related to human resources) and consequences (economic, socio-cultural and competitive).

The results show that the development of food tourism in Iran should be considered from different dimensions and aspects, and it is necessary to consider all the mechanisms influencing this process in planning and policy-making.

Originality/value: 

The current research has a holistic approach to food tourism development and has investigated the effective mechanisms in developing this type of tourism from different aspects.

Creativity and innovation are considered essential elements of the success of cities and part of Creative human capital. The city of Rasht has also been placed in the position of creative city due to its favorable geographical situation, numerous types of food, and various natural and historical attractions. In December 2014, it won the title of creative city of food and was nicknamed the city of foods. Therefore, the main goal of this research is to investigate the impact of the creative food city brand on the development of urban tourism. This research is descriptive - quantitative, and practical in nature. For data collection, 57 questionnaires have been completed by university professors and experts from the municipality, the city council, the Islamic Revolution Housing Foundation, and the Cultural Heritage Organization of Rasht. To analyze the data, the T-test, binomial test, Friedman, correlation, and regression were used in SPSS. The results showed that the participation index has the lowest average (2.04) among the indices. The level of people’s participation in urban plans and projects is at a low level, and the performance of urban management is also weak in this field. The highest average is related to the attractiveness index (3.03). The city of Rasht is in a favorable condition in terms of natural, historical, artistic, cultural and manufactured attractions. There is a relatively strong correlation between the indicators of the creative food city and the development of urban tourism. The index of financial support has the most impact, and the indicators of organizational structure, cultural opportunities and participation have the most negligible impact on the development of urban tourism.

The development of tourism in rural areas is an essential element and one of the ways to save villages from poverty, migration and social and economic problems. With the decline of traditional industries as sources of income for rural communities, these communities should find alternative means to strengthen economic resources for the development of their communities. Currently, among the types of rural tourism, food tourism has become very important. The author's problem is to identify the set of factors and structures affecting the role of food tourism in the sustainable development of rural settlements in Mazandaran province. The main goal of this research is to identify the structures and determine the relationships between the components of food tourism and the sustainable development of rural settlements in Mazandaran province. The method of collecting information is in the form of library studies. The data of this research were classified into two parts, qualitative and quantitative. Data collection tools are interviews and questionnaires. The community investigated in this research, experts include managers and senior experts of the General Department of Cultural Heritage, Handicrafts and Tourism of Mazandaran Province. In order to create a model of the role of food tourism on the sustainable development of rural settlements in Mazandaran province, the interpretive-structural modeling method was used, the structures of which were identified through qualitative methods and content analysis methods. In the following, using MICMAC software, the degree of influence and effectiveness of the variables on each other has been determined. The results of the research show that at the tenth level of the model, the "government support" structure is placed, which is the foundation of the model, and the sustainable development of villages starts from this policy and spreads to other structures. Finally, in the first level of the model, there is the "social structure" structure, which is the result of the relationships between the structures of our previous levels and results in the sustainable development of the village.

in Sarein city, which is done using Hofstede culture model and Padma service quality model. The statistical population of this study includes all domestic tourists who entered the city of Sarein in the period of June and early July of 2018. A researcher-made questionnaire was used to collect data and out of 400 distributed questionnaires, 372 people answered the questionnaires. Structural equations and LISREL software were used for data analysis. The results show that the relationship between pleasure-seeking/self-control and perceived quality of health tourism services The globalization of healthcare has led to the emergence of a new form of tourism known as health tourism. Given the special importance of tourism and especially health tourism and the resulting economic benefits, the quality factor can be important and fundamental. Among the factors that can affect the quality of health tourism services are cultural values. Therefore, this study aims to investigate the effect of cultural values ​​on the perceived quality of health tourism services is significant and positive. Also, a positive and significant relationship between long-term/ short-term orientation, degree of ambiguity acceptance, power distance, masculinity/ feminism and individualism/collectivism with the perceived quality of health tourism services was confirmed.

Objective The present study was conducted to investigate the opportunities for the development of a niche food tourism market in Rasht. The research method is descriptive-analytical in terms of applied purpose. The statistical population of the study includes all managers, employees and heads of restaurants in Rasht that 384 people were selected as a sample based on the available sampling method. Descriptive statistics (mean and standard deviation) and inferential statistics (structural equation model) with spss and pls software were used to analyze the data. Based on the results of the macro environment, the capabilities of enterprises and the characteristics of the industry were identified as opportunities for the development of a niche market in food tourism in Rasht. The results of structural equations showed that the macro environment (0.724), capabilities of enterprises (0.164) and industry characteristics (0.051) have an effect on the development of a niche food tourism market in Rasht, respectively.

Food is one of the essential expressions of any culture and one of the elements of creativity in everyday life that is engaging for many tourists. This provides new opportunities for tourism destinations and at the same time creates new challenges, particularly in the areas of experience development, marketing and branding (OECD, 2012: 9). Customer demand is based on service performance, customer satisfaction, and purchase intention in food tourism. service quality is a kind of global judgement, or attitude that is related to superiority of service. It is also important to reach the customer’s expectation such as how effectively service is delivered according to the customer demand. If the service quality is good then the customer or tourist gets motivation to visit that places again and again. On the other hand poor service quality makes a customer dissatisfied. And then they switch their choices to that place where service quality is good and fast (Senthilnathan & Shreenivasan, 2014: 46). Culture impacts economics effectively such as people get interest to visit the ancient and new culture destinations. So they visit that place and then that place and food sectors such as restaurants, hotels could be able to get economic success (Yeoman, 2011: 33-35). There are some other lacks that affect the growth of the economic sector of food tourism. They are inadequate quality of local food, inconsistent supply of local food, global competition, and lack of availability of market outlets. All of these things are barriers in the economic sector. Inadequate quality of local food causes a disappointment to the customer. So the market should have good quality of product so that it could be able to stand with other competitors (Mwaijande & Francis, 2007: 35). the relationship between food and tourism has until recently been relatively overlooked by academics, policy-makers and communities alike. However, food is now recognized as one of the fastest growing aspects of tourism today (Steinmetz, 2010:72-73). Marketing points to a way to improve food tourism in Tabriz. If the marketing mix (product, price, distribution or Place and promotion) of each product is good and accessible to the customer, the product can meet customer and seller demand. If Tabriz's restaurants and hotels properly apply the marketing mix in their strategies, treat customers with respect and offer them quality food, they can be effective in developing the food tourism sector of the city. Therefore, the purpose of this study is to investigate the impact of marketing role on food tourism development in Tabriz city, whether hotel and restaurant managers perform activities in this field and whether they consider tourist satisfaction.In this research, to investigate the role of marketing in food tourism from the viewpoint of restaurant managers, a researcher-made questionnaire with 32 Likert-point scale questionnaires was completed and completed by managers of 20 famous and hospitable restaurants in Tabriz who were selected in a full-scale manner. The reliability and validity of the questionnaires were calculated using Cronbach's alpha coefficient and analyzed by Structural Equation Modeling with Partial Least Squares (PLS-SEM). The variables of the model of surveying the role of marketing from the viewpoints of restaurant managers were extracted from the conclusions of previous studies.

Rejecting the Positive and Significant Impact of Distribution Marketing Mix on Food Tourism Development Factors: Considering the Confidence Gain from Model Evaluation Results, the role of restaurant managers in evaluating food tourism is 0/913. There was no significant relationship between the mix of distribution marketing and food tourism development factors.Rejecting the Positive and Significant Effect of Price Marketing Mix on Food Tourism Development Factors: Considering the Confidence from the Evaluation Results of the Model Evaluating the Role of Marketing in Food Tourism from Restaurant Managers' Viewpoint is 0/300. There is no significant relationship between the mix of price marketing and food tourism development factors.Rejecting the Positive and Significant Effect of Product Marketing Mix on Food Tourism Development Factors: Considering the Confidence from the Results of Model Evaluation, Investigation of the Role of Marketing in Food Tourism by Restaurant Managers is 0/207. There is no significant relationship between product marketing mix variables and food tourism development factors.Failure to rule out the positive and significant effect of promotion marketing mix on food tourism development factors: Considering the confidence interval obtained from the results of model evaluation, the role of marketing managers in food tourism is 0/008. There is a significant relationship between the marketing mix of promotion marketing and food tourism development factors. Also, due to the positive coefficient of the variable obtained, the effect of the promotional marketing mix variable on the factors of food tourism development is positive. The path coefficient value is 0/534 indicating that by increasing one unit of promotion marketing mix, food tourism development factors will increase by 0/55 unit.So that, the results of the model investigation of the role of marketing in food tourism from the viewpoint of restaurant managers showed that in this model of marketing promotion mix with path coefficients of 0/534 had the most impact on food tourism development factors, respectively.

In this model, promotion marketing mix has the most impact on the factors of food tourism development. Therefore, it can be concluded that the results of this study are to some extent consistent with the results of the external research of Khanam et al., Food tourism marketing in Finland, and that the marketing of food tourism in the study area makes tourists aware of local cuisine. And it attracts more tourists and marketing is important in the development of food tourism. And according to internal research done by Liyaqati et al in an article entitled The Role and Influence of Marketing Mix Elements on Iranian Pomegranate Exports, Price Marketing Mix had the Most Impact on Save Pomegranate Exports, but in the present study the promotion marketing mix had the most impact on the development of food tourism.

The aim of this study was to study the effect of local food on the experience of tourists by mediating role of perceived benefits of tourism. Identifying the diversity of local food tourism and its impact on the experience of tourists was one of the main motivations for this study. The present study is an applied research in terms of its purpose, and is a descriptive one in terms of its method and nature. After setting the goals and questions of the research, a questionnaire consisting of 21 questions was prepared and distributed among the participants of the study. Cronbach's alpha coefficient was used to calculate the reliability of the questionnaire which was shown to be very high. The statistical population of the study included all tourists who visited the city of Rasht in 1399. Due to these customers’ uncertainty and based on Cochran's formula at the level of 5% error, 384 people were selected as the sample of the study. The sampling method was random. To analyze the collected data and to determine the relationship between the variables of the study, structural equation modeling technique was used. Also, the obtained data were analyzed using the SPSS and SMART PLS statistical software. The results showed that local food has a significant and positive effect on the experience of tourists by mediating the perceptual benefits of them. Local food has a significant and positive effect on the perceptual benefits of tourism; it has a significant and positive effect on the experience of tourists. Lastly, perceptual interests of tourists have a significant and positive effect on the experience of them.

Nowadays, food tourism has become a type of tourism that many countries have recognized it as one of the sources of tourist attraction. Rasht city has a significant position in terms of food diversity rather than other cities. So that's the only city in Iran that has joined the UNESCO’s Creative Cities Network for gastronomy in 2015. This study is applied and Descriptive survey type in terms of objective and data collection, respectively. The tool is the binary comparison questionnaire, and the main objective of this study is exploration of the most important factors affecting food tourism development in Rasht. The first step in this research is to identify some factors affecting development of local foods tourism and in the next step, the relations between food tourism development factors are determined and analyzed using Interpretive Structural Modeling (ISM). In the modeling section, pairwise comparisons questionnaire is employed in order to use the viewpoints of 20 experts in the field of tourism and finally, by using MICMAC analysis, the types of variables were specified. The results of this study show that the most important factors affecting the development of food tourism in Rasht are respectively preparing healthy food and observing sanitation and health principles during the various stages of preparing and serving it as well as having food authenticity which is in the lowest level. One of the main suggestions for attracting tourists is to pay attention to preparing healthy food and observing sanitation during different stages of its serving as well as to improving the quality of local foods and to creating a variety of flavors.

With the start of the twenty-first century because of economic infrastructure, health, security, communication, tourism has become one of the world's top three industries. In recent years, tourism has grown considerably meal in one of the most dynamic and most innovative tourism sector has become. Gastrvnvmy the purposes and tourism companies of the importance of tourism and economic development in order to diversify the national, regional and local awareness. The aim of the present study, functional, and in terms of data collection is descriptive. And data collected through questionnaires. tourism development and integrated set of food analyzed and finally using MICMAC analysis of variables and their effects on other variables were determined according to. Underlying operating model and to start and improve our position in the industry should be emphasized in the first place. As well as encouraging the development and promotion and consumption of local foods with the four lowest leverage effect. These variables have low leverage and dependence.

Rural Tourism has substantially developed in the world in the past few decades and has regularly been added to the scope of its diversity. Food Tourism is a subset of rural tourism which is considered by planners and policy-makers in the some countries with respect to the function and its benefits. Over the past decade, increasing competition among tourism destinations has led to growth remarkable in tourism attractions in order to attract tourists and their satisfaction. Nowadays, food tourism has been recognized as one of the main tools for rural and regional development of in many countries. Food tourism plays a prominent part in the economic development strategies of many developing countries. Although there are a variety of local and traditional foods in the Iran, but the food tourism has not yet been considered by tourism custodians. While the growth and development of food tourism can play an effective role in sustainable development of rural communities in Iran. This paper discussed some of the literature and experiences in this field with a descriptive method and the data were collected by documentary method. In this study, various aspects of the food tourism and its functions have been investigated in order to introduce and expand some topics related to food tourism in Iran. Food and tourism have a very close relationship and food is a critical tourism resource. Local foods are widely recognized as an essential part of tourism experience. The main reasons for the formation of food tourism mainly includes influence of urbanization, agriculture`s emergence, globalization or localization, interests for food, eating experience and cultural differences among tourism consumers around the world. Investigations on food tourism indicate that this sector of the tourism industry has a wide range of functions in various aspects. Numerous studies have demonstrated that food tourism can play a significant role in balanced sustainable development.Food tourism can play an effective role in economic, socio-cultural and environmental development as well as the development of tourism destinations (see table1). Food tourism is cconsidered as an engine for economic growth in rural areas.Table 1: functions of food tourismEconomic Social - cultural Environmental-Improving and commercialization of agriculture products- Capitalize on local assets- Creating employment for rural youth and women youth- Increasing income and reducing poverty- Contributing to the development of organic agriculture-The creation of economic opportunities through attracting tourists-The creation of markets for agricultural products and Food stuffs-Creating a brand for tourism destinations-Creating new value-added food products- Support for local investment enterprises, mostly farmers and small producers-Helping to security of business in the future- Increasing in turnover of regions-Formation of clusters food and cooking -Conservation of traditional foods-Strengthening of local identity and culture-Creating and strengthening local identity-Improving quality of life- Creating a sense of local pride-Help to identify agricultural products in different regions and countries-Helping to educate consumers about agriculture and rural heritage-Establishment of cultural interaction among nations.- Entertainment- More communication between producers and consumers-Empowerment of community, especially women-Helping to improve community health through healthy food- Strengthening of indigenous knowledge- Increasing local participation -Conservation of biodiversity (plant and animal)- Creating incentives for conservation of natural resources- Reduction of waste products-More control and conservation of natural resourcesThere are a lot of capabilities order to growth and development of food tourism in Iran. An initial investigation indicates that there are approximately 2,500 local food and drink throughout the country. Despite the variety of food, Food tourism capacity is neglected in Iran. Research indicates that there are issues and challenges in order to development of food tourism in the country include:-Lack of serious attention to the issue of food tourism;- Lack of sufficient public awareness and understanding about this sector of the tourism industry;- Lack of necessary infrastructure at the local and regional levels;- Lack of necessary skills for presenting food tourism services;- Lack of effective tourism strategies at the local, regional and national;- Lack of the necessary mechanisms for guarantee of food quality;- Lack of necessary research in this field. Numerous studies have demonstrated that food tourism can play a significant role in balanced sustainable development. The findings show that food tourism has great potential and actual capabilities and can play an important role in rural and regional development and also leads to economic boom and creating a unique identity for the local communities. It seems that the boom in tourism and food tourism, especially in rural areas, can be somewhat effective in solving some of the problems in rural communities such as unemployment, poverty, migration and low productivity. Therefore, tourism planners, custodians and stakeholders should focus their efforts to appropriate organization of the tourism industry, meeting the needs of customers, strengthen local economies and creating a true and accurate framework for management of local and regional food stuffs.