Food and Wine Events in Europe: A Stakeholder Approach

ISBN-13: 9781138082274 / Angielski / Miękka / 2017 / 236 str.

Alessio Cavicchi; Cristina Santini

Opis

This book for the first time illustrates the positive and negative impacts of food and wine events from a stakeholder perspective by highlighting several critical aspects such as: (1) advantages and disadvantages of food and wine events; (2) best practice adoption for maximising benefits flowing from event creation; (3) community involvement and knowledge diffusion; (4) effectiveness in promoting local products and creating consumer awareness about products; (5) factors that promote or inhibit the success or achievements of wine and food events. Although the volume primarily focuses on events in Europe, comparisons are made to other regions in the world.

Written by leading academics, this timely and important volume will be valuable reading for all students, researchers and academics interested in Events, Tourism, Hospitality, Gastronomy and Development Studies.

Recenzje

"This book is highly suitable for students who desire to learn about the opportunities and challenges of mounting events, both for-profit and not-for-profit. It is suitable for professional event organizers who want to develop a deeper understanding of how to convey the tangible benefits of their efforts to stakeholders and/or who seek proven "Old World" approaches to marketing food and wine. For researchers in the field, this is an invaluable compendium of cutting-edge theory and illustrations of an as yet under-studied phenomenon. For teachers, the text could also be used as a supplemental reader in a Hospitality Management or Wine Marketing course for the growing number of related business programs around the globe." – Armand Gilinsky, Sonoma State University, USA

Spis treści

Part 1: Tourism Industry and ‘Food and Wine’ Businesses  Part 2: Local governments and Communities  Part 3: Visitors and Tourists

O autorze

Alessio Cavicchi is a researcher in Agricultural Economics at the University of Macerata, Italy. Alessio’s main fields of interest and research are consumer food choice; economics of food quality and safety; sustainable tourism; and innovation in the agro-food sector.

Cristina Santini is a researcher and Assistant Professor at the Università San Raffaele, in Rome, Italy. She received her Ph.D in Economics and Management of Enterprises and Local Systems from the University of Florence. She also received a Masters Degree in Marketing and Management for Wine Business at the University of Florence. Cristina’s research interests are Entrepreneurship, SMEs, Sustainability and Ecopreneurship, Strategic Management, and Food and Wine Industry.