This book elaborates upon, critiques and discusses 21st-century approaches to scholarship and research in the food, tourism, hospitality, and events trades and applied professions, using case examples of innovative practice. The specific field considered in this book is also placed against the backdrop of the larger question of how universities and other institutions of higher learning are evolving and addressing the new relationships between research, scholarship and teaching.

Events, including repeat annual events, have the unique ability to drive sustainable tourism to certain areas and regions and to generate economic benefits for local communities. The events industry has grown dramatically over the last several decades, and there has been increased participation from governments, local communities, and the private sector. This new volume offers a wide variety of research, experience, and examples of events in Asia, including business meetings and conferences, destination weddings, carnivals, food and art festivals, music festivals and concerts, cultural and traditional events, religious and spiritual gatherings, sports events, and others. The authors, from various parts of Asia, give illustrative examples of events tourism from their home countries, including India, Sri Lanka, Turkey, Malaysia, Uzbekistan, and Kyrgyzstan. The diverse perspectives are from stakeholders, travelers, researchers, academicians, professionals in the event and tourism industry, and the community. The chapters in the volume cover the changing trends in the event tourism industry, the influence and role of social media and other technology, the contribution of women in events and festivals, and the impact of event tourism in economic development on local communities. Addressing the issues, challenges, and future of event tourism and management, this new volume will be a valuable addition to the library of event professionals, hospitality and tourism researchers, community development managers, and others in Asia and elsewhere.

Gen Z, Tourism, and Sustainable Consumption is the first book to provide a comprehensive account of Generation Z in relation to sustainable consumption practices and travel cultures. Gen Z is regarded as the world’s largest consumer market. The growth and behaviour of this economically significant market will have enormous implications for the future development of the tourism industry and destinations and its long-term sustainability. Characterised as being the first generation to grow up with the Internet and sometimes even referred to as the i-Generation, Gen Z is broadly regarded as having an avid interest in travel but seeks to do so in a way that is socially and environmentally conscious, mobile connected, and grounded in authentic local experiences. Logically structured and featuring contributions from a plethora of experts on the topic, this volume provides a critical examination of Gen Z consumer and travel behaviour in a comparative international context and its implications for the tourism, hospitality, and events industries. Embellished with illustrative figures and tables throughout, this book will be of pivotal interest not only to policy makers, destination management and marketing organisations (DMOs), and students of tourism, hospitality, sustainable consumption, and consumer culture, but also to those who seek to cater to this key market.

This cutting-edge and engaging student textbook, now in a second edition, provides essential coverage of marketing principles for Tourism, Hospitality and Events, with a strong focus on the increasing global and digital aspects of these industries. The text has been updated to include all the latest industry developments, practice and research, including the lasting impacts of Covid-19 on consumer behaviour and, in turn, the tourism, hospitality and events industries, as well as the accelerated role of digitalization and use of new technologies, such as artificial intelligence and the metaverse, both of which are changing how people conceive of travel and experiences whilst blurring the boundaries between what is real and virtual. Popular chapter features such as Lessons from a Marketing Guru, featuring personal insights from real world practitioners, and Digital Spotlights, which highlight the ways in which technology has transformed tourism, hospitality and events, and Marketing in Action case studies continue to help bring the text to life through fun and relevant examples from a wide variety of organizations and regions across the globe. This textbook is essential reading for any university or college course looking at marketing in relation to tourism, hospitality and events. Simon Hudson is a tourism and hospitality professor at the University of South Carolina. Louise Hudson is a freelance travel journalist writing for a host of newspaper travel sections, online tourism sites, and her own blog.

This Handbook on Food Tourism provides an overview of the past, present and future of research traditions, perspectives, and concerns about the food tourism phenomenon. Taking a multidisciplinary approach, it contributes to the historical and anthropological understanding of the nexus between food, society and tourism that underpins the divergent business and marketing efforts in tourism today.

Globally the hospitality and tourism industry is evolving and undergoing radical changes. The past practices are now advancing through the rapid development of knowledge and skills acquired to adapt and create innovations in various ways. Hence, it is imperative that we have an understanding of the present issues so that we are able to remedy probl

Case Studies on Food Experiences in Marketing, Retail, and Events explores approaches for creating ideal food shopping and consumption experiences, and the challenges food customers face today. With a basis in literature review and theoretical background, the book illustrates specific case studies on food shopping experiences, food consumption experience in restaurants, and food experience and events, as well as insights on the methodological tools adopted throughout. Topics include food and food service design, the creation of customer loyalty through experiences, communication strategies like food promotion and event management, and defining product positioning in a competitive environment. This book is an excellent resource for industry professionals in the food and beverage sectors, including those who work in marketing, communication, hospitality, and management, as well as students studying business management, tourism management, event management, applied marketing, and consumer behavior. - Presents the challenges customers face in their away-from-home food shopping - Explains how customer food experiences can be created - Contains best practice examples of how food companies achieve a competitive advantage by creating memorable customer experiences

Event Studies is the only book devoted to developing knowledge and theory about planned events. It focuses on event planning and management, outcomes, the experience of events and the meanings attached to them, the dynamic processes shaping events and why people attend them. This title draws from a large number of foundation disciplines and closely related professional fields, to foster interdisciplinary theory focused on planned events. It brings together important discourses on events including event management, event tourism, and the study of events within various disciplines that are able to shed light on the roles, importance and impacts of events in society and culture. New to this edition: New sections on social and intangible influences, consumer psychology and legal environment, planning and policy framework to reflect recent developments in the field Extended coverage of philosophy and research methods and how they can best be used in event studies; social media as a marketing tool; and the class and cultural influences of events New and additional case studies throughout the book from a wide range of international events Companion website to include PowerPoint slides and updated Instructor’s Manual including suggested lecture outlines and sequence, quizzes per chapter and essay questions.

The Routledge Handbook of Gastronomic Tourism explores the rapid transformations that have affected the interrelated areas of gastronomy, tourism and society, shaping new forms of destination branding, visitor satisfaction, and induced purchase decisions. This edited text critically examines current debates, critical reflections of contemporary ideas, controversies and queries relating to the fast-growing niche market of gastronomic tourism. This comprehensive book is structured into six parts. Part I offers an introductory understanding of gastronomic tourism; Part II deals with the issues relating to gastronomic tourist behavior; Part III raises important issues of sustainability in gastronomic tourism; Part IV reveals how digital developments have influenced the changing expressions of gastronomic tourism; Part V highlights the contemporary forms of gastronomic tourism; and Part VI elaborates other emerging paradigms of gastronomic tourism. Combining the knowledge and expertise of over a hundred scholars from thirty-one countries around the world, the book aims to foster synergetic interaction between academia and industry. Its wealth of case studies and examples make it an essential resource for students, researchers and industry practitioners of hospitality, tourism, gastronomy, management, marketing, consumer behavior, business and cultural studies.