This volume contains the papers presented at the 6th Culinary and Wine Tourism Conference. The conference took place in May 2024 in Krems an der Donau, Austria. Contributions from XY different countries on the following topics were included in this book: (exemplary) o Authenticity & tourism experiences; preservation of gastronomic heritage; branding/marketing strategies for destinations o Festivals/events as a driver of tourism development o Sustainable practices in food production and consumption; Local food systems (connections and opportunities); Local economy and community development o Food media (television, social media, etc.) o Influence of celebrity chefs on destination choice; interplay of food and culture for tourism experiences o Destination development: Opportunities and challenges o Wine terroir: concept and importance; impact on rural economy and regional development; sustainable practices for accommodation, transport and other related sectors o Consumer behaviour: Motivations and preferences of wine tourists o Festivals and events as a driver of wine tourism and the local economy; Preservation of cultural heritage: the role of historic vineyards and wineries o Digital marketing strategies: the use of technology for promotion o Experiential marketing: enhancing visitor experiences and loyalty o The role of wine education and training programmes; food trails and gastronomic routes: Mapping and promoting culinary tourism routes o Local community engagement: empowering local food producers and artisans; the role of food tourism networks and associations o Food festivals and events as catalysts for the development of food tourism o The impact of food safety and hygiene standards on visitor satisfaction; The overlap with cultural tourism: preserving food traditions and authenticity o The image of destinations: the role of local cuisine in shaping perceptions o The influence of social media and online platforms on destination choice o Sustainable food supply chains in tourism: challenges and best practices; food sourcing and localisation in tourism: promoting local food systems o Food safety and resilience in tourism destinations: Ensuring a reliable food supply; reducing and managing food waste in the tourism industry o Food safety regulations and standards in tourism: ensuring a high-quality food supply o Farm-to-table experiences in tourism: bringing visitors into contact with local food producers The papers in this conference proceedings are in English. The conference was organised by IMC Krems, Hochschule Geisenheim University in cooperation with FHWien der WKW, the Tourism Department of the German Society for Tourism Science (DGT) and FH WienWKW.
Prof. (FH) Dr. Albert Franz Stöckl is head of the International Wine Business programme at IMC Krems University of Applied Sciences.Prof. (FH) Dr. Markus Walter Eitle is lecturer and researcher in the field of viticulture and scientific methods at the IMC Krems University of Applied Sciences.Mag. Stephanie Tischler is lecturer and researcher in the field of tourism and leisure economics as well as culinary and wine tourism at the IMC Krems University of Applied Sciences.Mag. (FH) Daniela Wagner is Academic Expert & Lecturer for career fields in tourism at the Study Area Tourism & Hospitality Management, Department of Management, Vienna University of Applied Sciences for Management & Communication.Prof. Dr. Axel Dreyer is Professor of Tourism Management/Marketing at the Harz University of Applied Sciences, Honorary Professor of Sports Management at the University of Göttingen and spokesperson for the Wine Tourism/Culinary Commission of the German Society for Tourism Science (DGT).
Farm Products in Rural Tourism: Insights from Farm Holiday Providers in the Allgäu Region in Germany.- Designing Wine Tourism Experiences with Culture.- What Defines Viennese Cuisine? An Analysis Based on Harrington's Model of Gastronomic Identity.- Residents as Brand Ambassadors for Winegrowing Regions: The Case of Alto Adige.- Wine Tourism Destination Image in the Lahn Valley.- The Composition of Wine Lists in Germany s Three-Michelin-Starred Restaurants: A 2023 Analysis.- Quantifying and Communicating the Sustainability of the Culinary System: The Case Study of Locanda Radici.- Immersive Wine Pedagogy in the Metaverse: NFTs as Potential Rewards for Graduation.- Experience Staging with Gamification a Model, Illustrated Using the Example of Geocaching in Wine tourism.- Labour Shortage in the Austrian Hotel Industry.
| Erscheinungsdatum |
24.11.2025
|
| Reihe/Serie |
Forschung und Praxis an der FHWien der WKW
|
| Zusatzinfo |
XVII, 128 p. 34 illus. Textbook for German language market. |
| Verlagsort |
Wiesbaden |
| Sprache |
englisch |
| Maße |
168 x 240 mm |
| Themenwelt
|
Wirtschaft |
| Schlagworte |
conference proceedings • Culinary Tourism • food tourism • tourism destination • Wine tourism |
| ISBN-10 |
3-658-48218-4 / 3658482184 |
| ISBN-13 |
978-3-658-48218-3 / 9783658482183 |
| Zustand |
Neuware |
