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Critical Review. for Culinary Course.
Pages 6 (1506 words)
Development and/or Marketing of Culinary Tourism Products Name: Course: Tutor: College: Date: Development and/or Marketing of Culinary Tourism Products Culinary tourism may also be termed as a food tourism which is a visit to a country, area or a region to have an experience of various types of foods and drinks.
The sustainability of this tourism depends on the locality of culinary foods farmers. Major scenarios crises of this tourism include the contamination of foods, fear of unhealthy competition and natural disaster strikes. The aftermath of these is a detrimental damage to culinary tourism industry profits as well as tainting its name. The greatest odd time to make decisions on crisis management is during the calamity itself and all the stakeholders should be well equipped to handle the situation critically in order to reduce or prevent loss. Culinary tourism is becoming widely known and is offered in many places. Therefore, food is not only linked to it original region but it has become a marketing tool. For example, by exploring Ontario as a potential candidate in this lucrative business of culinary tourism in reference to global market place, the emerging issue is whether it can be sustained or not (Hall, 2013). Sustainability in this point of view is the ability of this tourism industry to protect its products, conservation of resources and give respect to the people traditions aiming for quality experience instead of monetary achievement. Market for culinary tourism recognition has led to a paramount significance in the economy of Ontario in 2001 ever since from its tourism ministry (Hall, 2013). ...
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