Literature Review Of Tourism Industry

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1
Running Head: CHAPTER 2
CHAPTER 2
CHAPTER 2- LITERATURE REVIEW
CULINARY TOURISM CAN
BOOST JAMAICA’S TOURISM PRODUCT AND
INCREASE TOURIST’S ARRIVALS

By Cherrianne Scott-20141152
Stacy Ann Green
Sadian Powell

Lecturer: Miss B Gudapati
Date: April 20, 2017

Submitted to the in partial fulfilment of the requirements for the Bachelors Degree of Tourism, Hospitality and Entertainment Management

CHAPTER 2
LITERATURE REVIEW
Background
Cuisines are often used to identify a country or region. It’s more than just travelling to or visiting a destination to eat food. Jamaica’s culinary tourism industry enhances both the tourist businesses and tourist destinations which creates a unique competitive edge by building a positive relationship between its cuisine and local traits. According to Bendegul, Fevzi & Bob (2007) food adds value to the destinations image. The phenomena “culinary tourism” was established in 1988 by Lucy Long.
The United Nations World Tourism Organization (UNWTO) (2012) defines culinary tourism as “any tourism experience in which one learns about, appreciates, and/or consumes food and drink that reflects the local, regional or national cuisine, heritage, culture, tradition or culinary techniques.” The aforementioned UNWTO also stated that culinary tourism is one of the most dynamic segments within the tourism market. It is observed that Americans in general contributes significantly to Jamaica’s tourism market,

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