Gastronomy's Impact on Tourism, Hospitality, and Event Industries

This report delves into the significance of gastronomy within the tourism, hospitality, and event sectors. It defines gastronomy and emphasizes the crucial role of food and beverages in attracting and retaining customers, building a positive brand image, and satisfying customer needs. The main body examines the specific roles food and drink play in these industries, including their impact on customer attraction, brand image, and overall satisfaction. The report also explores the interrelationship between food and drink with hospitality, tourism, and event experiences, highlighting how these elements are interconnected and essential for achieving business objectives. It provides examples, such as the Hilton Hotel and various tourism destinations, to illustrate these relationships and concludes by summarizing the key factors in gastronomy that contribute to the success of these industries. The report emphasizes the importance of effectively managing gastronomy to achieve business goals and enhance customer experiences within the event, hospitality, and tourism sectors.

Gastronomy
Assessment

Table of Contents
INTRODUCTION...........................................................................................................................3
MAIN BODY ..................................................................................................................................3
1. Knowledge of the role of food and drink for tourism, hospitality and events
.....................................................................................................................................................3
2. Knowledge of the interrelationship between food and drink and the tourism, hospitality and
event
experience..................................................................................................................................4
CONCLUSION................................................................................................................................5

INTRODUCTION
Gastronomy can be define as that study which is associated with relationship between
food and culture. It includes art regelated to preparation of food which is rich and delicious and
based on culture of particular region (Aydın, 2019). It also include various thinks which are
associated with organisation and food in hospitality industry some of these are discovering
tasting and researching about there food and culture relations. In this present report, there is
discussion about role of food and drinks for tourism hospitality and events. Their is also
discussion about interrelationship between food and drink with tourism and hospitality industry
with an effective conclusion.
MAIN BODY
1. Knowledge of the role of food and drink for tourism, hospitality and events
The role of food and drink for tourism
Food is essential part of tourist and event industry this is because all there industry are
highly depend on food and drinks which they offer to there customers. It is essential for
organisation in event and tourism industry to use effective strategy in management of food and
drinks for its customers. There are various roles which are played by food in tourism, hospitality
and event industry. Some of these are mentioned below:
Helps in attracting customer: in relation to tourism, hospitality and event industry food
is essential for each and every type of organisation this is because it helps organisation in
attraction customers and retaining them for regular period of time. They main reason behind this
is that taste and quality of product always attract customers and for organisation dealing in there
sector offer services as their product. The only physical product which is offered by organisation
in this sector is food which also build image in mind of customer for organization. This will
helps firm in attracting customer (Stavrianea, Dipidis and Siomkos, 2017). If organisation offer
good and tasty food than it can also retain customer for long period of time.
Building image of organization: food is also associated with building image of
organisation in its target market ans well as in front of its customers. This is because according
to study of ITTFA, it is founded that customer are more loyal towards organisation which
provides delicious and variety of food according to taste preference and culture customer. If

organisation in event industry will offer food with above mentioned quality then it help firm in
maintain its separate image in front of customer (Xiaomin, 2017).
Role in satisfying needs of customer: customer satisfaction is essential for organisation
to achieve business objectives and perform its function in event, hospitality and tourism industry.
Food and drinks also play role in satisfying needs of customer as variety of food offered by
organisation to customer help therm to full their basic need of food. Organisation also use to
serve food ailed to that culture where organisation is trading. This also help customer in knowing
the taste of foods related to other couture then their own (Rinaldi, 2017).
It can be evaluated from the above mentioned report there food and drinks play various
roles in tourism, hospitality and event industry. Their are some important roles which are played
by organisation in relation to this industry. These are attracting customer and maintaining them
for loner period of time. One more important role which is played by food and drinks in
organisation is that it help organisation in building image in from of customer. So it is necessary
for organisation to use effective strategy in relation to food and drinks for using these befits and
supporting the roles played by food and drinks.
2. Knowledge of the interrelationship between food and drink and the tourism, hospitality and
event
experience
There is close relationship between food & drinks and industry of hospitality, events and
tourism. This is is because food is essential part of each and every industry. All this information
in mentioned underneath:
Relationship between food & drinks with hospitality industry
There is close relationship between food and hospitality industry this is because most of
the hotels are situated in location near to tourism destination where there are regulars number of
customer. These hotels provide various service to customers like, room services and many more.
On of there serves are related to food and ailed products which is meant for fulfil the
requirement. Therefore, it become reason for establishment of relation between food and drinks
with hospitality industry. This can be seen from the example of Hilton hotel where organisation
is using separate system in its food production department. Under this function organization
prefer to use local dishes and wine to serve its customer (Aguilera, 2018). This help organisation
in showing the local culture to customer and increasing their satisfaction level.

Relationship between food & drinks with tourism industry
Food is also related to tourism industry because most of the tourism destination also
involve separate food and drinking habits in their culture. This can be seen from example of
pasta from Italy, noodles from china, burger from USA, Daiquiri In Havana, Canchanchara In
Trinidad, Cuba, Bloody Caesar In Montreal, Canada, Alacio Real in Madrid, Sagrada Familia are
some famous food and drinks from various tourism destination. Each tourism destination have
its own food and drinks which are also related to customer experience in particular tourist
destination. This make it close relationship in tourist industry in managing business and
achieving objectives of firm. This interrelationship is mandatory to organisation in achieving its
business objectives because food and drinks help organization in attracting customer towards
tourism destination and lead to successfully achievement of organisation goals and objectives
(ÇALIŞKAN and YILMAZ, 2016).
Relationship between food & drinks with event industry
Food and event industry are interrelated to each other because in most of food events
ends with food and serving. According to worlds tourism and event management organisation
one third of overall budget for event is spend on management of food and drinks. It is also seen
that there various events which are only based on food and drinks. Some of these events are
Taste of London, Pub in the park, Foodies Festival and many more which are truly based on food
and drinks. Food and drinks also helps in management of event by fulfilling the needs of
customer. Majority of event organizer prefer to use local and culture related food which is
helpful to manage work in organisation and achieving business objectives. All this information
states that there is close relationship between food and drink industry.
It can be seen from the above information that there is is close relationship between food
& drinks and events, hospitality and tourism industry because it help each of these industry in
achieving there goals and managing function in organisation. The interrelationship is also
important for organisation to gain maximum advantage and reduction and attracting customer by
management of food and drinks. This relations ship is directed towards achievements of goals
and objectives.
CONCLUSION
It can be concluded from the above mentioned information that there are various factors
in gastronomy which are related to use of food and drink in event, tourism and hospitality

industry. This is because food is directly related to these industry and play various roles like
attracting customer and retaining them for organisation. It is essential for organisation to achieve
its business objectives by managing good relation ship with gastronomy of area where the
organisation in event, hospitality and tourism in operating. This will benefit to all these
organisation in archiving there business objectives by taking food and drinks with organisation
and satisfaction of customer needs.

REFERENCES
Aydın, A., 2019. The Strategic Process of Integrating Gastronomy and Tourism: The Case of
Cappodocia. Journal of Culinary Science & Technology, pp.1-24.
Stavrianea, A., Dipidis, C. and Siomkos, G., 2017. Gastronomy tourism: An examination of the
“Greek Breakfast Initiative” potential. In Advances in Applied Economic Research (pp.
841-848). Springer, Cham.
Xiaomin, C., 2017. “City of Gastronomy” of UNESCO Creative Cities Network: From
International Criteria to Local Practice. Social Systems Studies, pp.55-67.
Rinaldi, C., 2017. Food and gastronomy for sustainable place development: A multidisciplinary
analysis of different theoretical approaches. Sustainability, 9(10), p.1748.
Aguilera, J.M., 2018. Relating food engineering to cooking and gastronomy. Comprehensive
Reviews in Food Science and Food Safety, 17(4), pp.1021-1039.
ÇALIŞKAN, O. and YILMAZ, G., 2016. Gastronomy and tourism. Global issues and trends in
tourism, p.33.