000			03019nam a2200301 i 4500
003			CSPC
005			20260213140243.0
008			260213s2023 nyua b 001 0 eng d
020			_a9781984679536
040			_aCSPC _beng _cCSPC _erda
050	0	0	_aG155.A1 _b.F663 2023
082	0	0	_a641 _bF739 _223
245	0	0	_aFood and wine tourism.
250			_a2nd edition.
264		1	_aNew York : _b3G E-Learning, _c2023.
300			_axii, 403 pages : _billustrations ; _c26 cm.
336			_2rdacontent _atext
337			_2rdamedia _aunmediated
338			_2rdacarrier _avolume
504			_aIncludes bibliographical references and index.
505	0		_aCulinary tourism -- Liquor law and legislation -- Food and beverages service personnel -- Accommodation management -- Food and wine supply operation in tourism industry -- Transforming a terror into a tourist destination -- Wine tourism environment -- Consumer protection laws affecting hotels tourism.
520			_a"Nowadays, wine has become an important beverage that is increasingly being consumed more frequently all over the world, and its production and marketing has received increasing attention from consumers, specialists, and producers. As a result, the grow-ing importance of wine tourism for many destinations and the role of this type of tourism in supporting local economies is now beginning to be understood. It has also been highlighted that wine tourism can play a significant role in the development of tourism by contributing to the economic and social support of local regions and communities. Food and wine harmony play a pivotal role in tourist's food experience while traveling. Both food and wine tours for the tourists, if planned well in advance will bring more revenue to a destination and at the same time will motivate tourists to avail themselves more of such tours in the future. Gastronomy, food and wine tourism has become a rapidly growing area of tourism research and tourism product develop-ment. From the perspective of the consumer, food is an integral component of daily life and therefore of travel. From a tourism production perspective, food offers potential for firm and destination marketing opportunities, specialized tourism products based on food experiences, and the possibility of enhancing economic linkages between tourism and agricultural production. This edition is thoroughly revised and new chapters are added. The objective of the book is that readers will get acquainted with wine and tourism industry. Therefore, the aim of this book is to examine gastronomic tourism and its potential, offering both theoretical and practical considerations. Students will understand the relation between food, wine, and sustainable tourism"-- Back cover.
650		0	_aFood tourism.
650		0	_aWine tourism.
710	1		_a3G E-Learning.
942			_2ddc _n0 _cBK _h641 _iF739 _kCIR _m2023 _e23
999			_c31777 _d31777