000			03654nam a2200301 a 4500
003			IE-CoMTU
005			20221212125149.0
008			2017
082	0	4	_aTHESES PRESS
100	1		_aFitzbibbon, Catherine, _eauthor.
245	1	0	_aDestination Cork : _ba new frontier for the culinary curious tourist / _cCatherine Fitzgibbon.
264		1	_aCork : _bCork Institute of Technology, _c2017.
300			_a142 pages : _bcolor charts ; _c30 cm
336			_atext _btxt _2rdacontent
337			_aunmediated _bn _2rdamedia
338			_avolume _bnc _2rdacarrier
490	0		_aMBS - Organization & Professional Development.
502			_aThesis (MBS) - Cork Institute of Technology, 2017.
502			_aThesis (M.B.S.) - Cork Institute of Technology, 2017.
504			_aIncludes bibliographical references.
520			_a'Food is an important aspect in creating tourism destinations and can be perceived as an immensely influential attraction for tourism. There are excellent examples of destinations that brand themselves through food tourism, using this special-interest area as a strategy to develop regional tourism and ultimately, increase tourist numbers. However, not all destinations use food tourism as a strategic branding strategy. One such example in Cork in Ireland. While having an excellent food offering, food is not a primary tourism activity in the region's destination branding strategy. The purpose of this paper is to investigate the feasibility of branding Cork as a food tourism destination, using a collective, join-up thinking approach, involving the regional food tourism stakeholders. By studying the literature review, a set of indicators were collected which relate to each of the factors affecting food tourism branding for Cork. The methodology used in this research is a qualitative approach by way of a semi-structured interview with twelve of the key food tourism stakeholders in Cork. Thematic analysis frames the study. The findings of the empirical data was analysed and discussed with the aid of a literature review on tourism, tourist motivations, culture, food tourism, food tourism networks and branding. Based on the analysis, the researcher focuses on answering the main research question: Is Cork capable of developing and harnessing a collective food tourism branding proposition, supported by the fragmented local tourism stakeholders? The findings indicate that food can help Cork attract much sought after culinary curious tourists, with the experience of food being their main motivation for travel. It can also be seen from the empirical data in this research that Spain, New Zealand and many other countries and regions worldwide have, in recent years, developed a food culture identity by branding their cuisine and creating a travel culture. Culture, food brands, branding and education, were identified in this study as main factors that influence a successful food tourism branding proposition for Cork. From this research, it is evident that Cork has no co-ordinated food tourism proposition in the region. However, with more collective, joined-up thinking response and sufficient destination branding initiaties, a strong food tourism brand can be created for the region. The possible gap in the lack of joined-up thinking response was revealed and recommendations were provided'. -(Author's abstract)
650		0	_aFood tourism _zCork (Ireland)
650		0	_aCulture and tourism. _9107578
650		0	_aFood tourism _xEconomic aspects.
907			_a.b11251724 _b171114 _c171114
942			_n0 _2ddc
998			_ac _b171114 _cm _da _e- _feng _gie _h0
999			_c110425 _d110425