The main goal of this study is the development a strategic framework for the promotion of local cuisine in Botswana. This goal was achieved in five key objectives. Firstly the study set to review extant literature on tourists‟ cuisine experiences in general and in Botswana. An understanding of tourists‟ cuisine experiences is significant in paving the way for increased promotion in cuisine tourism, an alternative form of tourism that has remained relatively neglected in the country‟s tourism development efforts. Secondly the study sought to identify key Setswana cuisine that could be used for tourism purposes. Thirdly whilst previous studies examining food tourists‟ behaviour and tourists‟ experiences of local cuisine mainly investigated tourists‟ intentions to revisit and their intentions to experience local cuisine, this study sought to assess actual cuisine consumption behaviour of tourists. An understanding of consumption behaviour is important in the development and promotion of cuisine tourism products. The study reviews literature on theories of behaviour in order to identify factors of local cuisine consumption behaviour thus adding theoretical underpinning on theories of tourist experience in addressing the third objective. Fourthly, the study also set to analyse strategic tourism management literature concerning the development and promotion of local cuisine.

Projects

Currently no objects available

Currently no objects available