Culinary tourism in Córdoba (Spain) López-Guzmán, Tomás; Sánchez-Cañizares, Sandra
British food journal (1966),
02/2012, Letnik:
114, Številka:
2
Journal Article
Recenzirano
Purpose - Gastronomy has become one of the key factors in the development and promotion of tourism, and offers the opportunity for certain locations to become specialised in culinary tourism. This ...paper aims to analyse the kind of tourist whose reason for travelling to a certain destination is to enjoy the local cuisine. In this case, the destination is Córdoba (Spain).Design methodology approach - A list of restaurants and eating establishments offering dishes typical of Córdoba was compiled. A questionnaire was designed with the aim of analysing and defining tourists' opinions of Córdoba's cuisine. This questionnaire was filled out by a random sample of tourists in one of ten different restaurants. Of these ten establishments, four were classified as restaurants, three as tabernas, and three as a mixture of both restaurant and taberna. In each restaurant, the questionnaire was distributed randomly among Spanish and foreign tourists in the city on a daily basis. A total of 213 questionnaires was obtained. The fieldwork was carried out in October and November 2009. The tabling and analysis of the data obtained was carried out through the development of an appropriate database. The results were obtained using uni-variant and bi-variant analysis techniques (contingency tables, chi-square contrasts and correlations).Findings - The results of the study reflect the high level of education of the tourists surveyed, the length of their stay, the high percentage of foreign tourists, and the high level of satisfaction with both the local cuisine and with other tourist attractions Córdoba has to offer.Practical implications - The results imply that there is scope for developing food tourism products which would attract such tourists and could be used to promote Córdoba as a centre for culinary tourism.Originality value - This paper is one of the first studies on culinary tourism to be carried out in an important destination for cultural tourism in Europe, namely the city of Córdoba. This paper also tries to create a profile of the "food tourist", a tourist whose primary motivation for visiting a given location is to explore the local cuisine.
The aim of this paper is to explore the characteristics and motivations of culinary tourists whose destination is the city of Córdoba (Spain) while attempting to determine whether gastronomy is an ...important aspect of the trip or if it is perceived simply as a secondary activity. Fieldwork was carried out among a series of restaurant establishments in the city of Córdoba. A demand survey was conducted in 10 particular establishments that were selected among those offering local dishes and which are regularly visited by tourists and the questionnaire was distributed among clients obtaining 206 valid answers. Our results reveal the strengths and weaknesses of Córdoba's restaurant sector. While 10% state that the cuisine is one of the main reasons for visiting the city, 68% believe that the local cuisine is an important but not an essential aspect of their trip and the rest view it as being secondary. These three types of tourists exhibit different kinds of motivation. This suggests that strategies should be designed and developed to promote gastronomy as one of the city's chief tourist attractions. Good tourism management based on initiatives such as the creation of culinary routes could be an alternative for implementing strategies aimed at the social and economic development and promotion of particular areas, for example turning typical food from rural areas in certain regions into a marketable attraction.
The purpose of this article is to analyze the creative process that takes place in Michelin-starred restaurants in Spain and its influence on the gastronomic experiences they offer. The methodology ...used consists of conducting fieldwork focused on the chefs at Michelin-starred restaurants in that country, using an online questionnaire. The main conclusion focuses on having established a relationship among the gastronomic experiences in these establishments, as a key factor in their success, and the use of systematic and formal (not spontaneous and informal) creative processes, as well as the personality of the chef and the restaurant's business model. The main practical implication is in the contingent application of the type of creative process in terms of the type of gastronomic experience. Its originality is focused on the analysis of the relationship between the types of creative processes and the types of gastronomic experiences that are typical of Michelin-starred restaurants.
Purpose
The purpose of this paper is the segmentation of the tourists who visit a gastronomic festival in the city of Guayaquil, Ecuador, in accordance with their perceptions with respect to ...gastronomy.
Design/methodology/approach
To achieve this objective, the methodology used in this research has been the application of a multivariate technique of grouping items and the realisation of a post hoc single variate ANOVA analysis.
Findings
The principal conclusions resulting from this research are focussed on the segmentation of the tourists in three different groups and how the travellers’ interest in gastronomy leads to greater satisfaction with the destination.
Practical implications
The main practical implications are centred on better understanding of the key factors of how gastronomy can reinforce a tourist destination and produce greater satisfaction for the traveller.
Originality/value
Gastronomy is used as a source of inspiration in tourist destinations. This research reinforces this theme, taking on the study of a gastronomic festival in an important business destination, such as the city of Guayaquil, in a geographic area, Latin America, characterised by a recognised gastronomy but still little studied in the scientific literature.
PurposeThe main objective of this research is to establish an integrated model of gastronomy tourism to help some of the main public and private stakeholders design strategies to improve tourists' ...gastronomic experience and satisfaction, taking gastronomic motivations as a starting point. Furthermore, the difference between destination satisfaction and gastronomic satisfaction has been established in order to determine the degree to which each one influences loyalty towards the destination.Design/methodology/approachAfter detailing the theoretical framework for the development of the hypotheses, the study was carried out using a quantitative methodology based on structural equation modelling (SEM). The final sample consisted of 710 tourists who visited Córdoba, Spain – a world heritage city of international renown.FindingsResults indicate that gastronomic motivations, gastronomic experience and destination satisfaction have a direct influence on loyalty towards a destination. Also, destination satisfaction is found to play a mediating role in the relationship between gastronomic experience and loyalty towards the destination. Differences between destination and gastronomic satisfaction have been evidenced. For fostering a tourist's loyalty towards a destination, gastronomic satisfaction alone is not enough; other elements inherent to the destination itself are necessary for full loyalty, whether attitudinal or behavioural.Originality/valueCorrectly identifying tourist motivations can help managers of Destination Management Organizations (DMOs) to develop tailored marketing and communication campaigns that boost return visits to the destination or recommendations to family and friends. DMOs need to be aware that DMOs cannot overlook elements such as safety, hospitality or destination cleanliness at the expense of gastronomic satisfaction.
The relationships between tourism and agriculture have traditionally been studied due to the positive impacts they can potentially have on the development of rural economies. This research puts ...forward a new interpretation of the cooperation between these two sectors, involving culinary tourism as a key factor. An empirical study was carried out and 720 tourists were interviewed while visiting the city of Cáceres, Extremadura, in south-western Spain. Results show that (i) food and traditional gastronomy are the main motivators of modern tourists, (ii) their income level is above average, (iii) tourists who travel with a culinary motivation are more likely to consume, in their daily diet, traditional products from the visited destination, generating positive impacts to the destination over the long term. The paper reaches significant conclusions on the management and marketing of destinations and the development of traditional rural economies.
This paper presents an analysis of the current relationships between three fundamental constructs in the decision-making process of the visitor - motivation, satisfaction and loyalty - of a tourist ...destination World Heritage Site like the city of Quito, Ecuador. The results demonstrate the existence of three motivational dimensions among foreign visitors to visit the city: firstly cultural, secondly circumstantial and finally hedonic-gastronomic. Additionally, and tending to the motivational schemes, four types of foreign visitors have been identified: a hedonic-gastronomic cultural tourist, a hedonic-gastronomic tourist, a circumstantial hedonic-gastronomic cultural tourist and an alternative tourist. The reasons or motives of the visit reveal that only the hedonic-gastronomic dimension discriminates significantly as far as the degree of perceived satisfaction and loyalty declared by the visitors are concerned.
Peer-to-peer tourism is one of the great global trends that is transforming the tourism sector, introducing several changes in many aspects of tourism, such as the way of travelling, staying or ...living the experience in the destination. This research aims to determine the relationship between the sociodemographic characteristics of tourists interested in peer-to-peer accommodation and the importance they give to various motivational factors about this type of tourism in a “cultural-tourism” city. The methodology used in this research is an artificial neural network of the multilayer perceptron type to estimate a sociodemographic profile of the peer-to-peer accommodation tourist user based on predetermined input values consisting of the answers to the Likert-type questions previously carried out using a questionnaire. Thus, the model developed, through a customized set of answers to these questions, allows the presentation of a “composite picture” of a peer-to-peer tourist based on sociodemographic characteristics. This function is especially interesting for adapting the peer-to-peer hosting offer according to the preferences of potential users.
The inclusion on the lists published by the United Nations Educational, Scientific, and Cultural Organization (UNESCO)—World Heritage Site (WHS), Intangible Cultural Heritage (ICH), and World ...Heritage Sites in Danger—suggests, first of all, the acknowledgement of something worth protecting and, secondly, an increase in the strength of tourist attraction to the affected destination, especially among specific visitors. The identification and classification of tourists that are seen to be more interested in heritage is the stated aim of this work, based on models already proposed in the scientific literature. For this purpose, a survey was conducted that interviewed a representative sample of international tourists visiting the city of Córdoba. A multi-variant technique of case-cluster was applied. In addition, a discriminant analysis was used to validate the clusters of the cases obtained. For analyzing the differences between the different groups obtained, some non-parametrical statistical procedures were applied. The results obtained allowed for the visualization of a model that shows the empirical evidence regarding the presence of four types of foreign tourists that are considered valid for segmentation in the city of Córdoba as a WHS tourist destination: the alternative tourist, emotional tourist, cultural tourist, and heritage tourist. These results allow public and private managers to design specific strategies to increase visitor satisfaction.
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