Gestión de turismo gastronómicoidentificación del mercado potencial en Canarias

  1. Daniel Dorta-Afonso 1
  2. Hugo Padrón-Ávila 2
  1. 1 Universidad de Las Palmas de Gran Canaria
    info

    Universidad de Las Palmas de Gran Canaria

    Las Palmas de Gran Canaria, España

    ROR https://ror.org/01teme464

  2. 2 Universidad de La Laguna
    info

    Universidad de La Laguna

    San Cristobal de La Laguna, España

    ROR https://ror.org/01r9z8p25

Revue:
Pasos: Revista de Turismo y Patrimonio Cultural

ISSN: 1695-7121

Année de publication: 2021

Volumen: 19

Número: 4

Pages: 725-736

Type: Article

DOI: 10.25145/J.PASOS.2021.19.047 DIALNET GOOGLE SCHOLAR lock_openRIULL editor

D'autres publications dans: Pasos: Revista de Turismo y Patrimonio Cultural

Résumé

The current situation of tourism has derived towards tourists demanding authentic and unique tourism experiences. However, providing tourists with such experiences is not a simple task for tourism firms and destinations. The literature suggests that gastronomy, as part of the culture of the communities tourists visit, has the potential to offer the uniqueness and authenticity demanded. We therefore build on food tour‑ ism literature to identify its potential as a motivational factor as well as an enhancer of tourists’ satisfaction. The aim of this study is to analyzs the characteristics of those visitors most likely to be interested in the consumption of typical local gastronomical products when visiting the Canary Islands. Consequently, in the present study we identify the profile of tourists for whom gastronomy plays an essential motivational role when travelling. To do so, we have used the answers given by tourists on the Tourism Expenditure Survey and conducted regression analysis. The results suggest that there are differences in the socio‑demographic profile of gastronomic tourists to Canary Islands, their motivations and also the characteristics of their trips. The conclusions of the study indicate that the segment of tourists motivated by gastronomy is considerable in the Canary Islands and it is necessary to improve the satisfaction of these tourists since they are more likely to spend more in the destination than the average visitor.

Références bibliographiques

  • Berbel‑Pineda, J. M., Palacios‑Florencio, B., Ramírez‑Hurtado, J. M. & Santos‑Roldán, L. (2019). Gastronomic experience as a factor of motivation in the tourist movements. International Journal of Gastronomy and Food Science, 18, 100171.
  • Chavarria, L. C. T. & Phakdee‑auksorn, P. (2017). Understanding international tourists’ attitudes towards street food in Phuket, Thailand. Tourism Management Perspectives, 21, 66‑73.
  • Chen, Q. & Huang, R. (2016). Understanding the importance of food tourism to Chongqing, China. Journal of Vacation Marketing, 22, 42‑54.
  • Cohen, E. & Avieli, N. (2004). Food in tourism: Attraction and impediment. Annals of tourism Research, 31, 755‑778.
  • Dorta‑Afonso, D. & Cantero‑García, M. (2018). Adaptación al español de la escala NES: segmentación de turistas en base a motivaciones ambientales.
  • Dorta‑Afonso, D. & Hernández‑Martín, R. (2015). Subnational tourism competitiveness performance. The Canary Islands vs. The German Länder. European Journal of Tourism Research, 10, 51‑63.
  • Du Rand, G. E. & Heath, E. (2006). Towards a framework for food tourism as an element of destination marketing. Current issues in tourism, 9, 206‑234.
  • Dwyer, L. & Kim, C. (2003). Destination competitiveness: Determinants and indicators. Current issues in tourism, 6(5), 369‑414.
  • Hall, C. M., Sharples, L., Mitchell, R., Macionis, N. & Cambourne, B. (2004). Food tourism around the world. Routledge.
  • Hjalager, A. & Corigliano, M. A. (2000). Food for tourists—Determinants of an image. International journal of tourism research, 2, 281‑293.
  • ISTAC. (2018). Encuesta sobre el Gasto Turístico. Metodología 2018. Recuperado de http://www.gobier‑ nodecanarias.org/istac/galerias/documentos/C00028A/2018/EGT‑2018‑metodologia.pdf
  • Kim, S., Park, E. & Lamb, D. (2019). Extraordinary or ordinary? Food tourism motivations of Japanese domestic noodle tourists. Tourism Management Perspectives, 29, 176‑186.
  • Kim, Y. H., Goh, B. K. & Yuan, J. (2010). Development of a multi‑dimensional scale for measuring food tourist motivations. Journal of Quality Assurance in Hospitality & Tourism, 11, 56‑71.
  • Lin, L. & Mao, P.‑C. (2015). Food for memories and culture–A content analysis study of food specialties and souvenirs. Journal of Hospitality and Tourism Management, 22, 19‑29.
  • López‑Guzmán, T., Uribe Lotero, C. P., Perez Galvez, J. C. & Rios Rivera, I. (2017). Gastronomic festivals: Attitude, motivation and satisfaction of the tourist. British Food Journal, 119, 267‑283.
  • Mason, M. C. & Paggiaro, A. (2012). Investigating the role of festivalscape in culinary tourism: The case of food and wine events. Tourism management, 33, 1329‑1336.
  • McKercher, B., Okumus, F. & Okumus, B. (2008). Food tourism as a viable market segment: It’s all how you cook the numbers! Journal of Travel & Tourism Marketing, 25, 137‑148.
  • Padrón‑Ávila, H. & Hernández‑Martín, R. (2017). Tourist points of interest: Analytical relevance, methodological proposal and study case. PASOS: Revista de Turismo y Patrimonio Cultural, 15(4), 979‑1000. Padrón‑Ávila, H. & Hernández‑Martín, R. (2019a). Preventing Overtourism by Identifying the Deter‑ minants of Tourists’ Choice of Attractions. Sustainability, 11, 5177.
  • Padrón‑Ávila, H. & Hernández‑Martín, R. (2019b). Why do tourists differ in their likelihood to visit attractions? The case of Lanzarote. International Journal of Tourism Research.
  • Quan, S. & Wang, N. (2004). Towards a structural model of the tourist experience: An illustration from food experiences in tourism. Tourism management, 25, 297‑305.
  • Rasoolimanesh, S. M., Ali, F. & Jaafar, M. (2018). Modeling residents’ perceptions of tourism development: Linear versus non‑linear models. Journal of Destination Marketing & Management, 10, 1‑9.
  • Ritchie, J. B. & Crouch, G. I. (2003). The competitive destination: A sustainable tourism perspective. Cabi.
  • Ryu, K. & Jang, S. (2006). Intention to experience local cuisine in a travel destination: The modified theory of reasoned action. Journal of Hospitality & Tourism Research, 30, 507‑516.
  • Sánchez‑Cañizares, S. M. & López‑Guzmán, T. (2012). Gastronomy as a tourism resource: Profile of the culinary tourist. Current issues in tourism, 15, 229‑245.
  • Tikkanen, I. (2007). Maslow’s hierarchy and food tourism in Finland: Five cases. British food journal, 109, 721‑734.
  • Wang, N. (1999). Rethinking authenticity in tourism experience. Annals of tourism research, 26, 349‑370.
  • Wijaya, S., King, B., Nguyen, T.‑H. & Morrison, A. (2013). International visitor dining experiences: A conceptual framework. Journal of Hospitality and Tourism Management, 20, 34‑42.
La source de données: Dialnet