美国代写-葡萄酒和美食旅游

本篇文章讲的是葡萄酒和美食旅游,通过以上策略的实施,葡萄酒和美食旅游可以得到显著的发展(Horng & Tsai, 2012)。烹饪旅游的体验是广泛的,确保了在描述游客参与这种体验的某些变化的产生。一直以来,人们都是通过考虑特定的体验类别来描述美食游客的,比如参观酿酒厂,或者使用美食旅游,这样就无法捕捉到整个体验和它的本质,相比之下,它的整体感和定义是非常全面的。本篇美国代写文章由美国论文通AssignmentPass辅导网整理,供大家参考阅读。

With the implementation of the above mentioned strategies, wine and culinary tourism can be developed significantly (Horng & Tsai, 2012). The experiences of culinary tourism are broad, ensuring the production of certain variations in profiling tourists engaging across such experiences. There has been description of culinary tourists by considering specific categories of experience, like visiting wineries or using culinary tourism such that it fails in capturing the entire experience and its essence in comparison with extremely holistic sense and definition. Some of the key activities related to wine and food can be listed as follows (Mason & Paggiaro, 2012):
Visiting the markets or fairs of farmers
Visiting participatory harvesting or pick-your-own farms
Shopping for items of gourmet food across retail farms or stores
Dining across restaurants under local or regional cooking
Dining across restaurants with global acclaiming
Touring the wineries of a specific area in which one may accommodate
Visiting the wineries for tasting and making day visits
Staying at a school of cooking or at a school of wine tasting
Visiting a gourmet restaurant that also provides accommodation within the premises
A crucial mass of tourism related activities and products or culinary tourism with market readiness appears to be imperative. Stakeholders across the industry understand the prioritized need for training, education and research. Stakeholders have been considering training, education and research as crucial ways for the creation of a sustainable plan of communication across industries. This is crucial for the delivery of several elements in the action plan. Mechanisms to fund development of culinary tourism in communities and regions hold the requirement of supporting the plans and strategies of regional culinary tourism (Quadri-Felitti & Fiore, 2012). The research will indicate an increased trends for experiential tourism strongly focusing upon wine and food.

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