Hospitality and Gastronomy

Running head: HOSPITALITY AND GASTRONOMY
HOSPITALITY AND GASTRONOMY
Name of the Student:
Name of the University:
Author note:

1HOSPITALITY AND GASTRONOMY
Introduction
Gastronomy is significant part of the experience economy. In recent competitive culture
of mass tourism and media inclined tastes, food preferences in addition to the establishments of
hotels and restaurants have been determined not through the means of marketing strategies and
target group segmentation but by those who can contribute value to their businesses. Hoteliers
and restaurateurs need to serve premium food and beverages as efficient means of increasing
level of guest satisfaction and sustain growth and revenue (Dzhandzhugazova et al., 2016). A
simple and easily comprehensive understanding of gastronomy relies on the enjoyment of food
and beverages. According to Sormaz, et al. (2016), gastronomic values are typically based on
several foundations related to cultural, geographical, social as well as cultural assumptions.
Gastronomy primarily relies on several individuals which is a hypothetical construct. Such a
hypothetical construct primarily depends on where the existence of gastronomy is purely
conditional and because of which explicit objective evidence lacks utmost accessibility.
Nonetheless, as per the view of Limberger et al. (2014), there are several critical theoretical
entities that are hypothetical constructs. However, a constructive explanation of gastronomy can
be the study of food. Sormaz et al. (2016) have noted that in majority of most of cases,
individuals relate gastronomy to food which is recognized as the pre-eminently held factor.
However, for the gourmet and gastronome, it fundamentally demands for a broader definition
which relies on the satisfaction and pleasure of good food as well as high-quality beverage with a
good company. Theoretical gastronomy supports practical gastronomy which is highly
concerned with arrangements and process approach chiefly focused on recipes, cuisine, food
preparation, books in addition to other writing. Richards (2014) has noted that theoretical
gastronomy takes into account various procedures that must be executed to successfully

2HOSPITALITY AND GASTRONOMY
maximize success. Thus, individuals tend to experience theoretical preparation for the physical
processes during planning as well as preparing events, menus, food preparation and drinks which
are recognized as significant part of the business and theoretical gastronomy. The following
essay will evaluate alternative hospitality paradigms by shedding light on the impact of these
paradigms on future construct development and practical implications.
In recent years, food and drinks have served decisively in the domain of hospitality.
Diverse concepts of food and wine have acquired substantial importance in the arena of
gastronomic tourism, culinary tourism as well as cuisine tourism in the past few decades. Reports
of Sormaz et al. (2016) have revealed that in South Australia during 2015, around 75% of local
and global tourists visited winery in order to explore various types of wines and to purchase
them. As a result, experiencing Australian food and exploring wine regions have been cited as
one of the significant factors which acts decisive on international tourists to prefer Australia as
ultimate destination for vacation (Sarıoğlan, 2014).
Gastronomic tourism chiefly relies on tourism with significance in food and drink, eating
and drinking. Studies of Law, Buhalis and Cobanoglu (2014) have mentioned that until the
1980’s–1990s, gastronomic tourism showed a propensity to emphasize on dining at all the three
and four star restaurants of France. However, in recent times, it is more appropriately seen as a
vital sub-set of cultural tourism which focuses on the experience of contributing in another
culture as well as connecting with people as well as places with a strong sense of their
own identity. Moreover, within cultural tourism, with significant emphasis on participating as
well as relating to culture and environment which draws variance to home culture and
environment, gastronomic tourism develops into a live-in cooking institution, thus experiencing
conventional gastronomic feasts and celebrations. Çalişkan and Yilmaz (2016) in their studies

3HOSPITALITY AND GASTRONOMY
have explained that culinary tourism ‘goes well beyond the dining experience primarily involves
range of cuisine as well as agri-tourism activities. These activities have been purposed for
visitors involving food and beverages which can range from food festivals to farm visits as well
as factory explorations and typically entail the cultural discovery of distinct and exceptional
dishes of particular regions. Likewise, Kesimoğlu (2015) has indicated that gastronomic
holidays thus serves highly decisive role in the development of creative and innovative
hospitality sector. Such development takes place as tourists attain ideas and knowledge of
cooking and can learn about the ingredients used and ways in which those ingredients have been
grown and further acknowledge procedures and planning stages of food preparation as well as
the way culinary traditions have come into existence. Significantly, gastronomic tourism sheds
light on the production instead of emphasizing on consumption. In the view of Limberger et al.
(2014), explorations of farm in addition to farm stays have significantly aided tourists to
understand the truth and realities of farming and livestock production. On the other hand,
Dzhandzhugazova et al. (2016) have cited examples of rural Italy, which approved concepts of
Agriturismo establishment which has efficiently offered meals prepared with resources of the
origin of the concept and regions. Furthermore, such a concept has been comprehensively
developed in France, where the ‘Bienvenue a la Ferme’ association includes fermes-
auberges which also offer meals on the source of the farm’s own production along with farms
contribution. Moreover, as per the view of Sormaz et al. (2016) it is in the interests of the
hospitality sector to successfully develop tourists’ welfare and sustain their preferences and
interests.
As a result, it has been suggested that tourists in recent times have been making huge
expenditures on exploring food and drinks while travelling in comparison to the amount of