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Public Culture: Tourism, Hospitality, And Culture

Best Essays
“Understanding how tourists' eating habits benefit the restaurants in Jamaica, and determine if Jamaican cuisines are being effectively marketed online”
By
Lori-Gaye Tennant 10T10647
And
Faithlyn Murray-Hinds – 01T247 in Partial Fulfillment of the
Requirements for the Degree of
Bachelor of Science
In
Tourism, Hospitality, & Entertainment Management
Excelsior Community College
Research Methodology (RMTD3401)

Date: March 13, 2018

Literature Review
Introduction
Food is considered as a reflection of the culture of a country and its people. It is therefore, the ideal product to offer as an attraction in a destination and can be used as a marketing tool (Colen & Aviele, 2004). Food has been improved and reorganized to focus more on destination
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Can social media be used as an effective marketing research tool?
As a result of the study, stakeholders within the Tourism Sector will benefit by understanding the correlation between a region’s food and culture, they will be better able to brand, market, target and position the destination if they understand the usefulness of social media in the decision making process and the importance of utilizing the available platforms to get tourists’ attention.
Therefore, destinations who can provide gastronomical experiences will find themselves within the gastronomy tourism sector. Thereby, upgrading their facilities and train staff to meet tourists’ expectations. By positioning themselves in the designated market they will also benefit from an increase in tourist’s visits, boost sales and grow the island’s Gross Domestic Profit (GDP). It is also hoped that the findings will be helpful to academics, tourism organizations and destination marketing organizations (DMO).
Literature
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E. & Cai, L. E. (2011). Food as a form of destination identity: A tourism destination brand perspective. Tourism and Hospitality Research, 11 (1), pp. 30-48
McCarthy, L., Stock, D., & Verma, R. (2010). How travelers use online and social media channels to make hotel-choice decisions [Electronic article]. Cornell Hospitality Report, 10(18), 6-18.
Naidoo, P. and Ramseook-Munhurrun, P. (2012). The Brand Image of a Small Island Destination: The Case of Mauritius. Global Journal of Business Research, 6 (1), pp. 55-64.
Kivela, J. and Crotts, J.C. (2006). Tourism and Gastronomy: Gastronomy’s Influence on How Tourists Experience a Destination. Journal of Hospitality & Tourism Research, 30 (3), pg. 354-377.
Leung, D. ,Law, R. ,Van Hoof, H. & Buhalis, D. (2013) Social Media in Tourism and Hospitality: A Literature Review. Journal of Travel and Tourism Marketing, 30 (1-2), pp. 3-22
Prayag, G. (2009) Tourist Evaluation of Destination Image, Satisfaction and Future, Behavioural Intention. Journal of Travel and tourism marketing, 26(8), 826-853
Rand, G. & Heath, E. (2006) Towards a Frame Work for Food Tourism as an Element of a Destination Tourism. Tourism and hospitality research, 9(3),
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