This dissertation is written as part of the MSc in Hospitality and Tourism
Management at the International Hellenic University. The main scope is to identify the
importance of developing Food Tourism in Greece and especially in Greek hotels. An
emphasis is thus given to the exploitation of Greek local cuisine by hoteliers.
Primarily, it is essential to identify and detail different definitions about Food
Tourism and its evolution. The analysis in the next section is related directly to the
gastronomy traditions from ancient years and the historical background of Greece.
What follows is a critical analysis on the current gastronomic offer and the way local
cuisine is implemented in the most discrete cases of hotels, mentioning the necessity
for exploitation of Greek cuisine. Subsequently, the centralized inquiry of the study
presents the challenges and existing problems that should be addressed, as far as the
Greek reality is concerned and in the context of the existing utilization of local cuisine.
The questionnaires completed by hotel owners and employees of all hotel
department were catalytic to the completion of the study and the endeavor for
demonstrating targeted proposals. The thesis concludes with the suggestion of
alternative activities and practices for greek hotels in order to develop Food Tourism,
with an emphasis on Slow Food methods.
On the whole, the present study aims to analyze Food Tourism, as a concept of
Special Interest Tourism implemented in hotels and clarify whether its contribution can
generate sustainability and economic growth for Greek hotel enterprises.
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