A01=Erica Croce
A01=Giovanni Perri
Age Group_Uncategorized
Age Group_Uncategorized
Author_Erica Croce
Author_Giovanni Perri
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Category1=Non-Fiction
Category=KNSG
COP=United Kingdom
Delivery_Delivery within 10-20 working days
eq_bestseller
eq_business-finance-law
eq_isMigrated=2
eq_nobargain
eq_non-fiction
Language_English
PA=Available
Price_€20 to €50
PS=Active
softlaunch
Product details
- ISBN 9781786391278
- Weight: 702g
- Dimensions: 189 x 246mm
- Publication Date: 12 Apr 2017
- Publisher: CABI Publishing
- Publication City/Country: GB
- Product Form: Paperback
- Language: English
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This established textbook explores how regions, and food industry, travel and hospitality companies present themselves to tourists experiencing the culture, history and ambience of a location through the food and wine it produces. It provides practical suggestions and guidelines for establishing a food-related tourism destination and business, discussing the environment, understanding the food tourist, supply issues, tours and tasting sessions, themed itineraries, planning and developing the tourist product, marketing and best practice strategies. It also includes numerous case studies from around the world and plentiful pedagogical features to aid student learning. The second edition: - Contains updated chapters throughout, to form a complete and current overview of food and wine tourism. - Reviews new emerging destinations, and food and wine tourism from a business perspective. - Includes new global case studies discussing aspects such as transforming an Indian area into a wine-producing region, promoting a destination through a social media campaign, chocolate tourism in Belize, planning an international food fair, and making San Francisco a food capital. - Presents successful international professionals' experiences and tips, catching trends and setting the tourism phenomenon in an even more international context. If food and wine tourism is well planned, managed and controlled, it can become a real economic resource. Suitable for students in tourism and leisure subjects, the practical application provided in this book also makes it an ideal resource for those operating in the food and wine sector.
Erica Croce and Giovanni Perri are the founders of Meridies - itinerari di cultura e turismo®, specializing in tourism and culture. They provide consultancy services for the hospitality industry in both the public and the private sectors, carry out research projects and develop effective communication and marketing strategies for tourism. In recent years they have contributed to the definition of criteria for the applied study of Food and Wine Tourism, which they currently teach on various university courses and masters programmes - among them the Master Cibo Vino at the University of Venice (Italy) and the Master in History and Culture of Food at Alma Mater Studiorum University of Bologna. For many years they've been actively involved with the International Research Centre of Tourism Economics (CISET) at the University of Venice, both as teachers on the masters programme (Master in Tourism Management) and research consultants. They designed and had been teaching food tourism and geography of terroir related courses at Pollenzo University of Gastronomic Sciences for several years.
They are regularly invited to give seminars and share their experiences to tourism operators. Sommeliers and Olive Oil Tasters, they are the authors of several guide books and cultural and regional publications. They create and offer exclusive themed and tailor made trips.
