Technological Transformation in Culinary Tourism: A stakeholder Causal Scope Analysis for Knowledge Management, Destination Identity and Place Management
Call for papers for: Journal of Place Management and Development
Motivation and aim of the special issue
Culinary or food-related tourism, or just gastro-tourism, is a young branch of tourism as a scientific discipline. However, in the last few years, this sub-discipline has become popular among researchers. Food in many regions, cities and villages, as well as independent hosts of gastro-experiences, promotes destination identity, in general. Food and beverages, as brand today, are generally, one of the main motivations for place management as a tourism destination, considering that food-related tourism as a functional area generates considerable amount of revenue and attracts numerous tourists worldwide.
According to Williams et al. (2014), culinary-tourism or gastro-tourism is defined as the intentional pursuit of appealing, authentic, memorable, culinary experiences of all kinds, while travelling internationally, regionally or even locally. Such tourism is motivated by food and/or drink (Hall and Mitchell, 2005; Kivela and Crotts, 2006; Sims, 2009) and includes: tasting tourism, gourmet tourism, cuisine tourism, food and wine tourism, wine tourism, beer pub tourism, spa cuisine. It has strong influence and benefits on destination competitiveness (Henderson, 2009) and it is a major motivation for travel (Fox, 2007; Hall and Mitchell, 2005; Wolf, 2002). According to Williams et al. (2014), De Chernatony (2010) and Morgan et al. (2004), the destination brand in regions, or cities is a key element involved in tourism management. However, food as one of the key attractions has been replacing location as the destination brand (Williams et al., 2014), in order to enrich the visibility of a particular place among its wider local, regional and international audiences. Even more, the advantages of place management in the context of gastro-tourism are evident in local labour employment and especially in promotion of women labour and women's entrepreneurship. From other side, a nation’s brand is in part reflected in its tourist image, or destination image, which is a composite of distinctive characteristics of that place as experienced by tourists (Kiryluk & Glińska, 2015; Kotler & Gertner, 2002; Martins, 2015; Suntikul, 2019).
In this context, a key concern of this special issue is how food (culinary tourism), as part of overall tourism initiatives, can affect the visibility of a place (region, city, or village), in order to enrich destination brand image to contribute to place (destination) management and further development? In such roles of culinary tourism, considering the impact of (1) technological transformation of culinary tourism and (2) stakeholder relationship management in culinary tourism would have considerable implications. Based on contemporary technological advances, analyzing the “cause and consequence of stakeholder relationships and interactions as a stakeholder causal scope (SCS)” (Shams, 2016, p. 141) would be valuable to develop new insights on stakeholders’ expectation(s) and experience about a tourism destination, as well as to influence stakeholders’ knowledge, centred on those new insights, in order to underpin destination brand identity and place management. For example, big data management and analytics, social media analysis, mobile technologies, information stored in artificial intelligence (e.g. robots in restaurants) and other contemporary smart technologies can be useful to collect and monitor information about tourists’ experience to insightfully analyse SCS in culinary tourism. Such SCS-centred new insights on tourists’ experience could advantageously be exploited to plan and implement destination (place) management and development strategies, in a way that would be expected and accepted by the destination stakeholders, including tourists. In this context, this special issue aims to present novel insights on the impact of technological transformation of culinary tourism and stakeholder relationship management on stakeholder knowledge management to enhance destination brand identity, in order to underpin the overall place management dynamism.
The guest editors encourage submissions of rigors conceptual and empirical (qualitative, quantitative or mixed) research studies, concerning how analysing smart-technology centred SCS in culinary tourism would be instrumental to influence tourism stakeholders’ knowledge, in order to underpin destination brand identity as part of place management and further development initiatives. Papers on different topics under this main theme are welcomed to be submitted; however, the following topics are presented here as indicative only:
- technological transformation for SCS analysis in culinary tourism, and its impact on food as a cultural phenomenon for destination brand identity and place management
- technological transformation for SCS analysis in culinary tourism, and its impact on culinary diplomacy to underpin destination brand identity and place development
- technological transformation for SCS analysis in culinary tourism, and its impact on influencing tourism stakeholders’ behavior and decision making
- technological transformation for SCS analysis in culinary tourism, and its impact on sustainability in tourism management and destination development
- technological transformation for SCS analysis in culinary tourism, and comparative studies among different tourism destinations
- technological transformation for SCS analysis in culinary tourism, and impact on stakeholder knowledge management for sustained competitive advantage in destination management
- technological transformation for SCS analysis in culinary tourism and its impact on women entrepreneurship, women empowerment and place management
- technological transformation for SCS analysis in culinary tourism, and its implications for UN SDGs
- the intersection at the stakeholder theory and knowledge management theory and its impact on technological transformation in culinary tourism for destination management
- the impact of different cross-disciplinary knowledge-streams (e.g. psychology and business) and/or different cross-functional areas (e.g. marketing and strategic management) on technological transformation for SCS analysis in culinary tourism for place management
- the impact of stakeholder knowledge management and/or cross-cultural knowledge management on technological transformation for SCS analysis in culinary tourism to underpin destination management and development
- capacity building, framework development and testing, based on technological transformation for SCS analysis in culinary tourism, and its impact on destination branding in local, regional and international markets
- technological transformation for SCS analysis in culinary tourism, and its impact on internationalization of destinations
- economic, social, political and ecological influences on stakeholder knowledge management and its impact on technological transformation for SCS analysis in culinary tourism and place management
- the interplay between innovation management and stakeholder relationship management and its impact on technological transformation in culinary tourism and place management
- future research propositions/vision/direction on technological transformation for SCS analysis in culinary tourism, and its impact on place management
Submission deadline: 31st March 2020
Revisions due: January 2021
Expected Publication: May 2021
Prospective authors are invited to format papers as per the Journal’s guideline that can be retrieved from the journal's page..
Authors are suggested to select this special issue (Technological Transformation in Culinary Tourism), while submitting papers on the ScholarOne manusript portal. .
The guest editors welcome informal inquiries, related to the special issue.
Professor Darko Vukovic (supervising guest editor)
Higher School of Economics - Saint Petersburg School of Economics and Management, Russia and Geographical Institute “Jovan Cvijic” SASA, Serbia
[email protected] , [email protected]
Professor Demetris Vrontis
University of Nicosia, Cyprus
Dr. Riad Shams
Northumbria University, UK
Professor Moinak Maiti
Higher School of Economics - Saint Petersburg School of Economics and Management, Russia
Dr. Rajibul Hasan
Rennes School of Business, France
De Chernatony, L. (2010). “From Brand Vision to Brand Evaluation: The Strategic Process of Growing and Strengthening Brands”. Elsevier Butterworth-Heinemann, London, England.
Fox, R. (2007). “Reinventing the gastronomic identity of Croatian tourist destinations”, International Journal of Hospitality Management. Vol. 26, No. 3, pp.546–559.
Hall, C.M. and Mitchell, R. (2005) ‘Gastronomic tourism: comparing food and wine tourism experiences’, in Novelli, M. (Ed.): Niche Tourism: Contemporary Issues, Trends and Cases, Elsevier Butterworth-Heinemann, Oxford, pp.73–88.
Henderson, J.C. (2009). “Food tourism reviewed”, British Food Journal. Vol. 111, No. 4, pp.317–326.
Kivela, J. and Crotts, R. (2006). “Tourism and gastronomy: gastronomy’s influence on how influence on haw tourists experience a destination”. Journal of Hospitality and Tourism, Vol. 3, No. 30, pp.354–377.
Kiryluk, H., and Glińska, E. (2015). “Creation and evaluation of the tourist image of a country – The example of Poland”. Procedia – Social and Behavioral Sciences, Vol 213(2015), 671–676.
Kotler, P., and Gertner, D. (2002). “Country as brand, product and beyond: A place marketing and brand management perspective”. Journal of Brand Management, Vol. 9, pp. 249–261.
Martins, M. (2015). “The tourist imagery, the destination image and the brand image”. Journal of Tourism and Hospitality Management, Vol. 3, Issue 2, pp. 1–14.
Morgan, N., Pritchard, A. and Pride, R. (2004). “Destination Branding: Creating a Unique Destination Proposition”. Butterworth Heinemann. 10.
Shams, S. M. R. (2016). Branding destination image: A stakeholder causal scope analysis for internationalisation of destinations. Tourism Planning & Development, 13 (2), 140 – 153.
Sims, R. (2009).”Food, place and authenticity: local food and the sustainable tourism experience”. Journal of Sustainable Tourism, Vol. 17, No. 3, pp.321–336. 11.
Suntikul, W. (2019). “Gastro diplomacy in tourism”, Current Issues in Tourism, Vol. 22, Issue 9, pp. 1076-1094. 12.
Williams, H.A., Williams, R.L. and Maktoba, O. (2014). “Gastro-tourism as destination branding in emerging markets”. Int. J. Leisure and Tourism Marketing, Vol. 4, No. 1, pp.1-18. 13.
Wolf, E. (2002). “Culinary Tourism: A Tasty Economic Proposition”. Retrieved from http://www.culinarytourism.org