| dc.contributor.author | Blaalid, Henriette | |
| dc.contributor.author | Karadas, Jan Azar | |
| dc.date.accessioned | 2011-10-11T13:50:05Z | |
| dc.date.available | 2011-10-11T13:50:05Z | |
| dc.date.issued | 2011 | |
| dc.identifier.uri | http://hdl.handle.net/11250/185123 | |
| dc.description | Master's thesis in International Hospitality Management | en_US |
| dc.description.abstract | The purpose of the study was to determine how the Stavanger and Ryfylke regions can exploit their potential as food tourism destinations. This research was the first of its kind to combine data from the food and tourism industries in the two regions. In addition, the study has illuminated a new topic of interest, the food allergic tourist. Eight respondents from the food and tourism industry in the regions where interviewed, and the results witnessed a great agreement of the potential the regions possess. The study shows what the regions are lacking regarding organization, products and promotion, and how to improve these highlighted areas. In addition, areas with potential to develop were identified, and the interviewees provided the researchers with food and tourism related suggestions for improvement in the two regions. The study concludes with recommendations for further food tourism development in the regions within the fields of marketing, network building, and attraction development. | en_US |
| dc.language.iso | eng | en_US |
| dc.publisher | University of Stavanger, Norway | en_US |
| dc.relation.ispartofseries | Masteroppgave/UIS-SV-NHS/2011; | |
| dc.subject | hotelladministrasjon | en_US |
| dc.subject | reiselivsadministrasjon | en_US |
| dc.title | The Stavanger and Ryfylke regions’ potential as food tourism destinations: Towards a recipe for success | en_US |
| dc.type | Master thesis | en_US |
| dc.subject.nsi | VDP::Social science: 200::Economics: 210::Business: 213 | en_US |
| cristin.fulltext | turisme | |
