Food and Wine Tourism: Supply Side Insights
Delve into the supply side of food and wine tourism with a focus on organizing tours, leading tasting sessions, and engaging children. Explore guidelines, tips, and considerations for welcoming tourists and promoting establishments in this niche sector.
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2nd Edition Food and Wine Tourism ERICA CROCE AND GIOVANNI PERRI
CHAPTER 5 The Supply Side: the Actors Involved in Food and Wine Production
LEARNING OBJECTIVES To organize food and wine tours in producing establishments and companies (guidelines, tips and clues). To lead a tasting session in a professional way. To welcome and involve kids in food and drink visits.
Figure 5.9. Example of a potential oenogastronomic tourist product.
Review Questions and Tasks Write a decalogue for producing establishments, summarizing the ten most important suggestions to welcome tourists in a proper way. Organizing a visit with tasting session in a farm producing a kind of food you like: imagine going for an inspection on site and give a list of technical prerequisites the establishment and the tour guided by proprietors should have to be promoted by your travel catalogue. Organizing a tasting session: choose a food product and imagine leading the class for a group of primary school children on a school trip. What considerations should you make if comparing this kind of public to adults?
