Gastronomy Tourism: A Study on Northern Ireland

This report focuses on the influence of gastronomy on the experience of a tourist in a destination, specifically in Northern Ireland. It aims to find out if people in Northern Ireland have good knowledge about gastronomic tourism, if local communities are willing to try gastronomic tourism, and if they have knowledge of gastronomic tourism in Northern Ireland.

TRAVEL AND TOURISM
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Table of Contents
INTRODUCTION.................................................................................................................................3
LITERATURE REVIEW......................................................................................................................5
RESEARCH METHODOLOGY..........................................................................................................9
RESEARCH FINDINGS AND DISCUSSIONS................................................................................11
CONCLUSION AND RECOMMENDATION..................................................................................14
Reference list.......................................................................................................................................16
Appendices..........................................................................................................................................18
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INTRODUCTION
Food and drink are one of the essential needs of humans that help them in proper functioning.
Maslow (1943) stated that physiological needs are the most important and other needs become
secondary until these are met. This is because food & drink bring one of the main requirements for
people to survive. Hall and Mitchell (2005: 73) noted that food and drink have become an essential
part of popular culture in this developed society. It is also considered as an important part of
contemporary life styles’ and hence an important part of tourism.
Gastronomy tourism refers to tourism that solely depends on food, drink, and travel. People travel to
different types of destinations for experiencing a diverse range of dishes. Moreover, they travel for
experiencing other cultural food, visiting food festivals or markets. Another reason for traveling
might exist but their trip would be based on food products (Vasileska and Reckoska, 2010: 1622).
Many years go the Food Tourism Association was founded, which these days are also known as
World Food Travel Association that is abbreviated to WFTA (www.worldfoodtravel.org). The
WFTA is located in Portland, Oregon and its goal is to improve the quality and helps in promotion
of food tourism worldwide The (WFTA) describes food tourism as an action of traveling for
achieving taste of a destination. Different drinks and unique foods have a big role in tourism when it
comes to holidays. When people travel they are exposed to that destination’s local cuisines and that
also plays a huge part in the tourism industry as it also represents the culture of the destination,
making it unique from other countries. As opined by Galvez et al. (2017), food and drink in the
developed world is an essential component in popular culture. Food is considered as a significant
part of contemporary life styles’ and hence an essential part of tourism. Over the years gastronomy,
tourism has been growing, as tourists are now in search of something different from a ‘typical
holiday’. However, it’s not just going to different countries and trying food. Gastronomy tourism
has numerous ways that tourists are able to have an authentic experience on their holiday. This
includes wine tasting going to vineyards having local farmers demonstrate the process of
winemaking this is not only adding to their experience but educating them. Other experiences
include visiting farms, distilleries, going to cooking classes in the local areas. It does not matter
where in the world they are but they can go to food markets, festivals, and encounter street foods to
add on to their experience. This is increasing a tourism option that can be utilized on holidays
(Kivela and Crotts, 2006). The Lonely Planet states a few countries which would be ideal for
3

tourists for visiting if they are searching for a unique taste experience. Countries like Thailand,
Greece, China, France, and Italy can be chosen as an ideal destination. This can help the tourist to
gain knowledge about the country and their local culture. Reason behind eating certain food and
gathering knowledge about the history behind it can be done. This can help in giving them a better
understanding of what they are consuming.
In 2016 it was the Year of Food & Drink in Northern Ireland. According to the Tourism NI
(Northern Ireland), ‘’33% of all spending by local and overseas tourists were on food and drink’’.
This means that majority of the tourists during their holidays spend more money on food than
anything else. It was also stated that £282 million was spent by NI residents on tourism day trips,
which were on ‘eating. During the NI Food & Year, different types of themes whereby set every
month to bring awareness and enhance the tourists and locals culinary experience. For example,
January is considered as a month of breakfast, love is the theme of February and March represents
tradition, culture, and heritage. As it has been years since the Year of Food & Drink, this report saw
if the theme of the year had altered the way Northern Ireland locals view on traveling for
gastronomic reasons. In this report, focus has been on influence of gastronomy on experience of a
tourist in a destination.
This project researched if people in Northern Ireland have proper knowledge regarding the growth
of gastronomy tourism and if they are willing to try to go on a food and drink holiday.
Aims
1. To find out if people in Northern Ireland have good knowledge about gastronomic tourism.
2. To establish if local communities in Northern Ireland are willing to try gastronomic tourism.
3. If they have knowledge of gastronomic tourism in Northern Ireland.
4

LITERATURE REVIEW
Gastronomy and Tourism
The word ‘Culinary' was first coined in with the aim to express the notion of experiencing other
countries cultures through consuming food and drinks. According to Sengel et al. (2015)
gastronomy tourism is traveling for searching, enjoying prepared drinks and food and having a great
experience in toured destinations. As such while talking about gastronomy, it is not only about
consuming food but also drinks.
According to Brokaj (2014), nature of tourism has been changing over the past years and
preferences of tourists are changing. Tourists go to travel agents to book their holiday packages for
them as per their wish. Most of them want to soak up in the sun and they want to be more
adventurous with their holidays. Many of them get influenced by what they see online and
television shows regarding food/drink such as Master Chef, Man Vs Food, Top Chef, Come Dine
with Me, being told over word of mouth and many more. Tourists used to be a bit predictable when
it came to their holidays in past days (Sormaz et al. 2016). However, at present, they have access to
the internet which allows them to be able to book their own holidays online. Whether it is a weekend
getaway or a long-haul holiday, tourists are now able to do so themselves.
As per the definition of Hjalager (2002), food tourism is about enjoying memorable and unique food
and drink from various kinds of destinations. In 1945 the Food and Agriculture Organization of the
United Nations have chosen the date October 16th to be World Food Day. The reason behind this
decision was to raise awareness of different food and ‘food dilemma' in third world countries in
terms of starvation. However, over the years the event has different types of themes to celebrate a
day and it allows tourists and the public to know about the origin of the food they like and consume.
As these days people want to know the origin of their food which encourages them to travel to
several areas. This approach allows them to experience taste of different foods and the processes of
preparing those foods (Lin, 2018). Additionally, they came to know the type of lifestyle people lead
to being vegan by only eating organic food. This will also encourage them to try different things
when traveling.
Over recent years, Gastronomy tourism has grown and it has become one of the most creative and
dynamic parts of tourism. Tour operating companies and holiday destinations have become more
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aware of the importance of understanding food and drink tourism. It has become another way to
bring money into the economy (Kivela and Crotts, 2006)
As stated by Kivela and Croots (2006), Gastronomy tourism is not only about understanding drink
and food, but also about understanding the culture of destinations, their local produce of where the
food originates from and the authenticity of the food. One main reason for the growth of gastronomy
tourism is changing demand of consumers.
Many researchers have researched about the growth of Gastronomy over the last few years, how it
has become an advantage for the industry and also its importance to the industry, the UNWTO
(World Travel Organization) gives an in-depth analysis of the Gastronomic tourism.
According to the OCTA, (Ontario Culinary Tourism Alliance), a non-profit firm that is liable to look
into the gastronomic tourism development worldwide, “Food tourism allows tourists to experience
different food and drink that reflects heritage and culture of different regions. Hjalager (2003) has
stated that gastronomy tourists prefer to have a combination of food and beverages from different
destinations to foster learning about the culture associated with it. As per the perspective of these
tourists, consuming different food and beverages are not for pleasing the hunger and thirst. It is
important for them to gain in-depth knowledge regarding local or traditional cuisine, wine, and
beverages. It also helps to understand beliefs and culture of different destinations. Existential
gastronomy tourists do not search for tourist restaurants or well-known restaurants after reaching
destinations (De Jong et al. 2018). For this kind of tourists, the success holidays is measured by
consuming food and beverages from special authentic restaurant and vineyard those are populated
with local customers. Ordinary food and beverages that are prepared in traditional process are the
main attractions of gastronomy tourism.
Pérez-Priego et al. (2019) have revealed that Gastronomic has continuously been part of the
majority of travelers. Recent trend of tourism is to explore different kinds of beverages and food
from different tourist destination for understanding about associated cultural background.
"American Culinary Traveler Report," has been published by Mandala Research in 2003. This report
contains the percentage of leisure travelers of the US and their purpose of traveling. These travelers
travel to learn about and experience unique dining has grown from 40% to 51% from 2006 to 2013.
Also, there has become an increase in tourist destinations because of the unique gastronomy they
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have to offer (Hialager, 2002). These destinations are being considered as the holiday destination of
food and beverages.
As per the report of the University of Florida about culinary tourism has been carried out a study on
the influence of gastronomy on tourist, and in their study, the researcher has revealed that tourists
wherever they go spend most of their money on consuming food and drink. In the US, it was
estimated that the expenditures of tourism on food were about $201billion in 2012, which is almost
a quarter of overall travel income. This statistic is indicating that service of food and beverages is
the most common area, where travelers spend the highest amount from their budget.
According to Richards (2002), the best destinations to experience food tourism would be Paris for
its patisseries, Rome for its square slice pizzas and Tokyo for its sashimi and street food such as
Gyudon. Anholt-Gfk Roper City Brands Index will be looked at as it surveyed 10,000 people from
20 countries and asked respondents to rank 50 cities based on their food and drink, this information
will be used to help aid analysis.
World Food Travel has stated that it is difficult to find authentic information regarding the impact of
gastronomy tourism on the economy as very few governments and tourism offices conduct research
on this topic.
Nowadays tourists are looking for different ways to enhance their visits when they are traveling
(Hurl et al. 2016). They would be looking for an authentic experience and they are able to get that
authenticity these days, especially when it comes to gastronomy tourism.
There was also report performed by ICTA and ICTD, the report had demonstrated that there are 13
different types of gastronomic tourists including,
1. Adventure travellers; who would travel all around the world looking for food adventure
2. Ambiance travellers; who are not looking for types of food more so looking for the experience
3. Authentic travellers; they are looking and wanting the real thing
4. Budget; money would affect the way they would travel making it a key issue
5. Eclectic; those are looking for a wide range of offers along with pure food offers.
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6. Gourmet foodies, who are considered as the top-end travellers.
7. Innovative travellers; who are looking for new ideas regarding food.
8. Localists; who search for foods that are locally prepared in traditional ways.
9. Novices; who are new to food adventures.
10. Consumers of organic food.
11. Social food travellers.
12. Trendy foodies.
13. Vegetarians.
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RESEARCH METHODOLOGY
For conducting the research on gastronomic tourism, primary research methodology has been
adopted. This can help the researcher to gather up information about what the public knows or is
aware of Gastronomic Tourism. Secondary research has also been used for this research, such as e-
books. Books such as Niche Tourism have been chosen as it had focused on Gastronomic Tourism.
Moreover, websites such as UNWTO was chosen to collect information as it had researched the
growth of gastronomy tourism. Primary research was conducted by setting a questionnaire that has
helped to collect information from people regarding the topic. After the resources data have been
collected, the information will be narrowed then proper analysis will be done. A sample survey was
taken to represent the population and the questionnaire has been distributed on social media such as
Facebook, Twitter, and Instagram. This can help to reach a broad population and reliable data can be
gathered. The survey was posted twice a day on all social media for engaging target population. The
survey questionnaire was posted during the morning at 11 am when people usually wake up and also
in the evening time at 6 pm. During evening, the target population can have rest and some may be
browsing and it can be easier for them to elaborate on the topic and answer the survey.
The advantage of using secondary research for the current research is that there will be information
from previous researches. Moreover, it would be easy to look for online articles and books. In
addition, it would also allow talking about how social and trends have changed over the last years
and also to comparison of primary information can be done. The disadvantage of using it is that
sometimes the information available would be out of date for so long which means there would be a
huge gap in the market.
The researcher used primary research for conducting this study. The advantage of using primary
research is that it is easy to conduct and a number of ways can be adopted to collect information
such as focus groups, interviews, and surveys. It will also be inexpensive and quick to conduct the
study. However, the disadvantages of primary research are that it can be time-consuming to collect
information. In addition, biased answers can be achieved that impact on the desired research
outcomes. In order to collect data information, the method chosen to collect is surveyed as a
primary research option. This is because questionnaire can be easily distributed and can be shared
by a click of a button. This can help to collect numerous data in a short period of time and desired
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outcomes can be achieved easily by investing less cost. Other methods of collecting primary
research such as focus groups, interviews were not adopted. This is because it would have been
expensive renting outbuildings for conducting the research. Moreover, it would have been time-
consuming writing out different views of all respondents and also being to keep everyone’s
attention.
The questions that that are chosen to conduct the research gave an idea of what information I will be
gathering up. This includes the age of respondents and their knowledge of gastronomy tourism.
This might also help to display if the age influenced their knowledge about gastronomy tourism and
if they are aware of it or not. Before sending out the survey to the public, a pilot survey was
completed and tested out within a small group of people to see if any amendments in the structure of
survey questionnaire are required and if the survey was easy and simple to read. Doing this has
helped to improve the survey and it was released out into the public for filling the questions.
Finally, the statistics were used to examine different variables of the study by using different
methods like chi-square.
Secondary research was conducted to find out about the growth of gastronomic tourism. Although
food is an integral part of traveling the reason for traveling to a specific destination would be for
different food and beverage products have recently become a trend for mainstream customers.
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RESEARCH FINDINGS AND DISCUSSIONS
The goal of the study was to understand if people in Northern Ireland are aware of the growth of
food and drink tourism (gastronomy tourism). This chapter presents data analysis, interpretation,
and presentation. A link was shared on social media platforms to get attention of people from
Northern Ireland. The respondents received for the survey published, was 103 participants.
Findings on whether people in Northern Ireland are aware of gastronomic tourism.
The study has focused on whether individuals would go for holidays based on the type of culinary
dishes offered by destinations or not. Most of the participants have stated that they will go for the
holidays to explore culinary dishes. 57% of respondents go to holidays for the authentic holiday, and
the rest being unsure and opposed to the idea- 25.2% said that they would not and 17.5% would
consider going on such a holiday (table 1). Most of these destinations offer different dishes that are
not available in Northern Ireland. In that case, they wished to explore them for understanding the
culture associated with this food. The gathered information displays that social media can have an
influence on travelers as it has become an authentic source of information regarding dynamic
packages of culinary tourism. This also displays that the preferences of tourists are always changing
and new generation tourists are willing to try something different from the ‘traditional holiday
package’ .Food has become fashionable and trendy to all types of age groups of tourists at present.
The respondents of demographics are displayed in table 1. From the table, it shows that majority
60.2% of participants who filled out the survey are of female gender.
During the study, the most foreign cuisine that kept appearing the most on the survey was Indian
(appendix-Table 2). India is known for having a variety of dishes to offer to people and their culture
is different from western culture. It does not just understand about the cuisines, it is the process of
cooking, serving and consuming. There is more market for Indian food tourism, their delicious street
food, and traditional cuisines have aided India into developing into gastronomic tourism. The
findings are consistent with Andersson, Mossberg and Therkelsen (2017), who found out that most
tourist travel to purse and enjoy unique as well as memorable experience of food and beverage, both
far and near. A few numbers of people had different views, stating that food and drinks are not their
greatest motivation while visiting different destinations around the world. Most of them stated that
they are attracted by the various attractions and the culture. The majority of the respondents who had
11

answered that they would go on a gastronomic holiday had also chosen the areas in Europe that they
would go visit. Italy was the destination that was chosen mostly followed by Spain due to their
unique culture. Some of those factors would be the weather, past experience, the food and type of
accommodation. The main factor that still plays a huge role in holiday choice is weather for
numerous of respondents being 49.5 %( appendix-Table 3). although weather is still a huge role, the
second choice by respondents was the food meaning that if respondents are willing and open to go
on a gastronomic holiday and to destinations that would be known for the culinary dishes that they
would provide (Hialager, 2002) states that there has become an increase of tourist destinations
because of the unique gastronomy they have to offer. These destinations are considered as a holiday
destination or the "foodie" and wine. However, on the option for others, some participants did
mention that nature and activities would be an influence on them to travel as well being 3% of the
participants.
The researcher also wanted to know if travelers prefer to make their own food or they want to eat
food prepared by the locals. The study revealed that since individuals wanted to explore other
cultures, most of them preferred local meals 99% of respondent (appendix table 4) as compared to
theirs. A small parentage of the respondent stated that they preferred preparing their meal being the
1% (table 4). Also, 69.90% of respondents said they would prefer to eat the traditional cuisines of
the destination they have visit instead of eating food similar to back; this displays those respondents
to want to experience everything whilst on holiday but however it would also depend on the
duration of the holiday. The researcher also wanted to know if respondents would visit the
destination again after having a bad experience when they eat locally prepared meals, and it shows
that respondents can be put off by having a bad experience with food and they might not visit the
destination because of that but some did say that food wouldn't determine if they were to return back
to that destination. Gastronomy tourists search for culinary experiences and new taste. When they
discover a new vineyard, they may be disappointed if their service is not up to their expectation.
According to Finkelstein (1989), an eatery or wine is a parody of the destination’s image and it is
also called the “manufactured images.’’
The researcher wanted to establish if people in Northern Ireland are willing to try
gastronomic tourism
To answer this question the researcher was guided by various research questions and the researcher
asked the respondent the motivating factors for visiting various destinations. The study revealed that
12

various travelers were willing to visit different destinations with the aim of exploiting various
attraction centers and cultures.
Majority of the respondent stated that they were aware of things such as food tourism. While others
stated that they were not aware of this concept. This is due to the age groups and young respondents
less than the age of 20 were not aware that there is gastronomy tourism. A group of people’s
knowledge on gastronomy depends on the people they follow on social media like different
celebrities as some tend to be sponsors to travel to try different cuisines or are in paid partnerships.
Respondents who were over the age of 20 were aware of gastronomy tourism to a greater extent
because they watch different shows on television and read magazines about different authentic and
cultural cuisines. This motivates them to visit those places and have those foods. Age is also a huge
factor when it comes to gastronomic tourism and knowledge about this type of tourism depends on
age of the person. Persons with more age have greater knowledge than youths. 21+ who knew that it
had existed and some were willing to have a holiday, which is tailor-made for food and drink.
People who had denied having food and drink holiday wherein the ages between 18. This means that
the gastronomic tourism is not really for people who prefer to look for a more 'friends/sunny
holiday. However, it can be noted that tourism market is always changing, and the tourists are also
changing. This can change the respondents view on going on holiday purely for gastronomy in
future. The researcher also wanted to know the important parts when travelers are on holiday.
Majority of the respondents stated that food culture and monuments were the major essential things
during their visit.
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CONCLUSION AND RECOMMENDATION
This part presented the summary of findings, conclusions that are obtained from the findings.
Moreover, different recommendations are given on the basis of findings. It was found that Food and
Drink tourism is not being marketed very well and it is still new for people. It would be more
interesting for a certain age group to go on holiday for it. There are many places in Europe and Rest
of the World that is suitable and is well known as good destinations for food tourism. The
destinations are filled with culture which attracts people more to travel and experience the food and
drink have to offer. The students and staff had mentioned in the survey that they are willing to try
different cuisines from different countries. This proves that they are quite open on to trying new
things and experiencing different cultures. NIbusinessInfo states that in Northern Ireland specialty
food market was approximately £132 million in 2011 and it increased to £168 million in 2016’.
Therefore this means that food tourism in N. Ireland would be growing compared to when it was
barely new.
The study further revealed that most individuals prefer local meals while visiting various
destinations since they wanted to explore other cultures. It was also evident that foods and drinks are
not the only motivators while visiting another destination. Things such as museum, culture, and
entertainment played a crucial role in motivating individuals to visit their respective destination.
In summary, it can be said that experience that is gathered from different authentic cultural cuisines
impact the perception of respondents. Hence, it can be concluded that experience of tourists can be
increased through rich and cultural food options.
Recommendations
It is recommended that Northern Ireland needs to promote its Year of Food and Drink 2016 more.
This promotion is essential because many people do not have proper knowledge about the event.
There are numerous ways that the events can be promoted such as conducting promotions around
the town of Belfast and other regions. This would notify the public regarding the occurrence of next
food and drink event. In addition, they can conduct a television advertising campaign that can help
to increase popularity of the event. Advertisement can also be done for providing the news of the
event a week or two in advance, which can be considered as a necessary step. This can help people
14

to make proper planning for joining the event. Northern- Ireland should also publish more events on
their websites to let other tourists know what will be happening.
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Reference list
Andersson, T.D., Mossberg, L. and Therkelsen, A., 2017. Food and tourism synergies: Perspectives
on consumption, production and destination development. [Onine]. Available at:
https://www.tandfonline.com/doi/full/10.1080/15022250.2016.1275290
Brokaj, M., 2014. The impact of the gastronomic offer in choosing tourism destination: The case of
Albania. Academic Journal of Interdisciplinary Studies, 3(2), p.249.
De Jong, A., Palladino, M., Puig, R.G., Romeo, G., Fava, N., Cafiero, C., Skoglund, W., Varley, P.,
Marcianò, C., Laven, D. and Sjölander-Lindqvist, A., 2018. Gastronomy tourism: an
interdisciplinary literature review of research areas, disciplines, and dynamics. Journal of
Gastronomy and Tourism, 3(2), pp.131-146.
G. Richards (Eds.), Tourism and gastronomy (pp. 21-35). London: Routledge.
Gálvez, J.C.P., López-Guzmán, T., Buiza, F.C. and Medina-Viruel, M.J., 2017. Gastronomy as an
element of attraction in a tourist destination: the case of Lima, Peru. Journal of Ethnic Foods, 4(4),
pp.254-261.
Hjalager, A.-M. 2002. A typology of gastronomy tourism. In A.-M. Hjalager&
Hurl, M.V., Burns, A., Carruthers, C. and Elliott, M.G., 2016, February. The Development of
Whiskey Tourism in Northern Ireland–Market characteristics and potential demand. In Council for
Hospitality Management Annual Research Conference pp. 1-9.
Kivela, J. and Crotts, J.C., 2006. Tourism and gastronomy: Gastronomy's influence on how tourists
experience a destination. Journal of Hospitality & Tourism Research, 30(3), pp.354-377.
Lin, Y.-C.; Pearson, T.E.; Cai, L.A. Food as a form of destination identity: A tourism destination
brand perspective. Tour. Hosp. Res. 2011, 11, 30–48.
Long, L. M. (Ed.). 2004. Culinary tourism. Lexington: University Press of Kentucky.
Mcleod, S. (2019). Maslow's Hierarchy of Needs. [Online] Available at:
https://www.simplypsychology.org/maslow.html [Accessed on 30th July 2019]
Mennel, S., Murcott, A., & van Otterloo, A. H. (1992). The sociology of food: Eating, diet and
culture. London: Sage
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Nifda.co.uk. (2016). Key Facts on Northern Ireland's Food and Drink Industry. [Online] Available
at: http://nifda.co.uk/key-facts/ [Accessed on 30th July 2019]
Pérez-Priego, M.A., García, G.M., de los Baños, M., Gomez-Casero, G. and Caridad y López del
Río, L., 2019. Segmentation Based on the Gastronomic Motivations of Tourists: The Case of the
Costa Del Sol (Spain). Sustainability, 11(2), p.409.
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Sengel, T., Karagoz, A., Cetin, G., Dincer, F. I., Ertugral, S. M., and Balık, M. 2015. Tourists’
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Appendices
Table 1
Would you ever go on holiday based on the
type of culinary dishes the destination has to
offer
Frequen
cy Percent
Valid
Percent
Cumulative
Percent
Valid YES 59 57.3 57.3 57.3
NO 26 25.2 25.2 82.5
MAYB
E
18 17.5 17.5 100.0
Total 103 100.0 100.0
AGE
Frequenc
y Percent
Valid
Percent
Cumulative
Percent
Valid 18 -
24
55 53.4 53.4 53.4
25 -
35
35 34.0 34.0 87.4
36 -
45
11 10.7 10.7 98.1
18
GENDER
Frequen
cy Percent
Valid
Percent
Cumulative
Percent
Valid MALE 41 39.8 39.8 39.8
FEMAL
E
62 60.2 60.2 100.0
Total 103 100.0 100.0

46 -
55
2 1.9 1.9 100.0
Total 103 100.0 100.0
Table 1 displaying the figures mentioned in result section of participants percentage rate of if
they would go on a holiday based on the culinary dishes. It also displays the gender and age of
participants.
Table 2 showcasing what
authentic dishes they
prefer to eat
Table 3 showing stats of what
influences the participant to
travel.
19
Which foreign cuisine would you prefer to eat? (table2)
Frequenc
y Percent
Valid
Percent
Cumulative
Percent
Valid CHINES
E
28 27.2 27.2 27.2
INDIAN 51 49.5 49.5 76.7
ITALIAN 13 12.6 12.6 89.3
MEXICA
N
11 10.7 10.7 100.0
Total 103 100.0 100.0
When you're booking a holiday, what would influence you
to travel to the destination?
Frequen
cy Percent
Valid
Percent
Cumulative
Percent
Valid WEATHER 51 49.5 51.0 51.0
PAST EXPERIENCE 16 15.5 16.0 67.0
FOOD 25 24.3 25.0 92.0
TYPE OF
ACCOMMODATION
8 7.8 8.0 100.0
Total 100 97.1 100.0
Missin
g
System 3 2.9
Total 103 100.0
OTHER_what would influence you to travel to the
destination?
Frequenc
y Percent
Valid
Percent
Cumulative
Percent
Valid 100 97.1 97.1 97.1
ACTIVITIES 1 1.0 1.0 98.1
ALL THE
ABOVE
1 1.0 1.0 99.0
NATURE 1 1.0 1.0 100.0
Total 103 100.0 100.0

Table 4 showing graphs of respondents claiming they would eat traditional food, ET locally
and try unfamiliar food
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21