Entwicklungspotenziale des kulinarischen Tourismus: Angebote für die Generation Y/Culinary Tourism: Development Potential for Generation Y

Chapter
Part of the Forschung und Praxis an der FHWien der WKW book series (FPGHW)

Abstract

Offers in the field of culinary tourism are often aiming at matured target groups. Special touristic interest in the production and consumption of food and drink is closely associated with older travellers with above average education and income levels. At the same time the ongoing analysis of what is called the Generation Y indicates a high potential for participation in culinary tourism: Consumers in this demographic cohort appear strategically approachable due to their shared characteristics (i.e. values, needs, wants). In an empirical survey it was possible to investigate this relationship in closer detail. Through use of a standardized questionnaire 600 participants provided information as to their personal preferences regarding food and drink in everyday life as well as in tourism contexts. It could be proven that members of the Generation Y show a strong interest in elements of culinary tourism, providing opportunities for market development; while at the same time it became clear that touristic offers in the field have to be adapted according to the capabilities and preferences of the target group.

Keywords

Generation Y Entwicklungspotenziale Kulinarischer Tourismus 

Literatur

  1. Cho M, Bonn M, Brymer RA (2014) A constraint-based approach to wine tourism market segmentation. J Hospit Tour Res. doi: 10.1177/1096348014538049 Google Scholar
  2. Feineis V, Peters JE (2015) Qualitätskriterien kulinarischer Stadtführungen. In: Freericks R, Brinkmann D (Hrsg) Die Stadt als Kultur- und Erlebnisraum. IFKA, Bremen, S 189–216Google Scholar
  3. Fountain J, Charters S (2010) Generation Y as wine tourists: their expectations and experiences at the Winery-cellar door. In: Benckendorff P et al (Hrsg) Tourism and Generation Y. CABI, Wallingford, S 47–57Google Scholar
  4. Hall CM (2003) The consumption of experiences or the experience of consumption? An introduction to the tourism of taste. In: Hall CM et al (Hrsg) Food tourism around the world. Butterworth Heinemann, Milton-Park, S 2–24Google Scholar
  5. Hall CM, Mitchell R (2005) Gastronomic tourism: comparing food and wine tourism experiences. In: Novelli M (Hrsg) Niche tourism: contemporary issues, trends and cases. Elsevier, New York, S 73–98CrossRefGoogle Scholar
  6. Ignatov E, Smith S (2006) Segmenting Canadian culinary tourists. Curr Issues Tour. doi: 1368-3500/06/030235-21$20/0Google Scholar
  7. Maclaurin T, Blose J, Mack R (2007) Marketing segmentation of culinary tourists. Assoc Bus Econ Res. http://www.gcbe.us/7th_GCBE/data/confcd.htm. Zugegriffen: 15. Juli 2015
  8. Murray I (o. J.) Culinary tourism: segment or figment? Travel and tourism research association, Chapter Canada. http://www.ttracanada.ca/sites/default/files/uploads/murray_iain._culinary_tourism_-_segment_or_figment.pdf. Zugegriffen: 30. Juni 2015
  9. Parment A (2009) Die Generation Y – Mitarbeiter der Zukunft. Gabler, WiesbadenCrossRefGoogle Scholar
  10. Pendergast D (2010) Getting to know the Y generation. In: Benckendorff P et al (Hrsg) Tourism and Generation Y. CABI, Wallingford, S 1–15Google Scholar
  11. Richards G (2003) Gastronomy: an essential ingredient in tourism production and consumption? In: Hjalager AM, Richards G (Hrsg) Tourism and gastronomy. Routledge, London, S 3–20Google Scholar
  12. Shenoy SS (2005) Food tourism and culinary tourist. Dissertation, Clemson University. https://www.clemson.edu/centers-institutes/tourism/documents/Shenoy2005.pdf. Zugegriffen: 30. Juni 2015
  13. Sohn E, Yuan J (2013) Who are the culinary tourists? An observation at a food and wine festival. Int J of Cult, Tour Hospit Res 7(2):118–131CrossRefGoogle Scholar
  14. Treloar P, Hall CM, Mitchell R (2004) Wine Tourism and the Generation Y: any possibilities? Otago University. http://hdl.handle.net/10523/687. Zugegriffen: 15. Juli 2015
  15. Zennaz H, Lema J, Agrusa J (2012) Enhancing the cultural tourism experience through gastronomy in the Maldives. J of Tour Chall Trends 5(2):71–84Google Scholar

Copyright information

© Springer Fachmedien Wiesbaden GmbH 2017

Authors and Affiliations

  1. 1.Hochschule für angewandte Wissenschaften KemptenKemptenDeutschland
  2. 2.Hochschule NiederrheinMönchengladbachDeutschland

Personalised recommendations