A conceptual study of the strategic role of gastronomy in tourism destinations

The present study aims to discuss the strategic role of gastronomy in destinations. The study utilised the three theoretical foundations of strategic management, namely Resource-Based View (RBV), Emergent Strategy (ES) and Positioning Strategy (PS). Several concepts from the field of gastronomy were used, such as gastronomic identity, tourist behaviours (motivation, experience, consumption), a sense of place, and food image. Utilizing this multi-disciplinary literature, the present study provides an integrative review of developing a model explaining the strategic role of gastronomy in tourism destinations. The predictions of the model are supported by the conceptual and empirical findings of earlier studies.

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