Abstract
AbstractMany destinations view their food and cuisine as a market niche. Operating within the Asia‐Pacific perspective, this study analyzed the key success factors in culinary tourism based on resource‐based theory in seven benchmark countries to identify the structure of promotional strategic development in culinary tourism. The methodology primarily involved in‐depth interviews and document analyses. The results identified four key success factors: (i) identifying and effectively using culinary tourism resources; (ii) evaluating governmental principles for promoting culinary tourism; (iii) adopting marketing strategies to promote culinary cultural sectors; and (iv) constructing educational environment for culinary culture and tourism. Copyright © 2011 John Wiley & Sons, Ltd.
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