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The aim of this research project was to develop, test and refine an evaluation tool kit for assessing the impacts of interpretation on visitors at heritage, nature and food and beverage tourism sites. In particular, we sought to develop a package that was user-friendly and practical for operators to use, yet based on theory and rigorous research methods.

by Sam Ham and Betty Weiler

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Ham_ToolEvalInterp

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Although food and wine is an important dimension of the tourism industry, little research has been conducted into the nature or role of restaurant experiences in adding to the tourism product. This study delves into the beliefs, values and attitudes of consumers to ascertain what they value and why.

by Beverley Sparks, Karen Wildman, John Bowen
ConsumerInterviews
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A three-phase project aims to develop a greater understanding of the contribution of the restaurant sector to a tourist destinations attractiveness. This report details the beliefs, opinions and attitudes of leading Australian experts in the food, wine and tourism industries.

by Beverley Sparks, Karen Wildman, John Bowen
ExpertInterviews
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This report aims to develop a better understanding of the contribution of the restaurant sector to a tourist destination’s attractiveness. Specifically, this report identifies and describes three types of market segments, the ‘Young Market’, the ‘Affluent Market’, and the ‘Mature Market’, that value culinary experiences, and are influenced in their travel destination choice by the type of culinary prospects a location has to offer. The study  explores in detail each segment’s perceptions and opinions in relation to what they value in a restaurant when on holiday and why.

 

by Beverley Sparks, John Bowen, and Stefanie Klag
SparksPh3-PtII_markets
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This report aims to develop a better understanding of the contribution of the restaurant sector destination’s attractiveness. It explores in detail consumers’ perceptions, values and opinions in they value in a restaurant when on holiday and why. Specifically, the report investigates consumers’ patterns, the influence of various information sources on tourists’ restaurant choice, as well as reasons for dining out when on holiday. In addition, the report attempts to understand the influence and role of restaurants in consumers’ travel destination choice.

by Beverley Sparks, John Bowen, and Stefanie Klag
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This project examined the relationship between food, wine and consumer lifestyle. In this context, respondents’ emotions, beliefs, attitudes, values, perceived control and level of involvement in food and wine activities were investigated. Importantly, the project explored the consumption behaviours of people who do and do not engage in food and wine related holidays. Respondents’ attitudes toward various wine regions were also assessed.

by Beverley Sparks

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Holiday and Wine Regions Survey

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