Please use this identifier to cite or link to this item: http://hdl.handle.net/10397/14904
Title: Incorporating local and international cuisines in the marketing of tourism destinations : the cases of Hong Kong and Turkey
Authors: Okumus, B
Okumus, F
Mckercher, B 
Keywords: Tourism
Destination
Marketing
Gastronomy
Food
Hong Kong and Turkey
Issue Date: 2007
Publisher: Pergamon Press
Source: Tourism management, 2007, v. 28, no. 1, p. 253-261 How to cite?
Journal: Tourism management 
Abstract: This paper compares how two different destinations use food in their marketing activities. Content analysis of brochures, booklets and web sites was used. One, Hong Kong, makes extensive use of food as part of its core positioning statement. The other, Turkey, makes little reference to it, even though its indigenous cuisine is unique and rich. The findings imply that when using food in destination marketing, some expertise and knowledge are essential not only in marketing destinations but also in local and international cuisines as well as in socio-cultural characteristics of potential tourists. The study provides discussions on how destinations can learn valuable lessons to differentiate themselves through using their unique cuisines.
URI: http://hdl.handle.net/10397/14904
ISSN: 0261-5177
EISSN: 1879-3193
DOI: 10.1016/j.tourman.2005.12.020
Appears in Collections:Journal/Magazine Article

Access
View full-text via PolyU eLinks SFX Query
Show full item record

SCOPUSTM   
Citations

123
Citations as of Sep 16, 2017

WEB OF SCIENCETM
Citations

100
Last Week
0
Last month
2
Citations as of Sep 23, 2017

Page view(s)

154
Last Week
6
Last month
Checked on Sep 24, 2017

Google ScholarTM

Check

Altmetric



Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.