Contributions of gastronomy for developing border tourist destinations: a case study
Autor(a) principal: | |
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Data de Publicação: | 2015 |
Outros Autores: | , |
Tipo de documento: | Artigo |
Idioma: | por |
Título da fonte: | Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
Texto Completo: | https://doi.org/10.34624/rtd.v0i24.10889 |
Resumo: | The tourism activity promotes socioeconomic development and conservation of the resources of a destination. In developing border areas, tourism is part of the engine of its economy being exploited through different historical, cultural and natural resources near the border. The gastronomy is among these cultural resources. The purpose of this research was threefold: first analyze the strengths of gastronomy in the Dominican-Haitian border; second, to analyze the motivations of foreign tourists who visit the most important city in this region: Dajabón; and contribute to strengthen research in the field of border tourism. The methodology is qualitative and a questionnaire was design to collect data from international tourists. The main results of this research, it is noteworthy that the main motivation of demand is marked by eating and drinking. The strengths of gastronomy in this border tourist destination is related with good prices, customer service and hospitality, the quality of the dishes and the friendly atmosphere of their establishments. As weakness, the lack of innovation and new flavors in the dishes and, moreover, the facilities are highlighted. |
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Contributions of gastronomy for developing border tourist destinations: a case studyContributos da gastronomia em destinos turísticos fronteiriços em desenvolvimento: um estudo de casoThe tourism activity promotes socioeconomic development and conservation of the resources of a destination. In developing border areas, tourism is part of the engine of its economy being exploited through different historical, cultural and natural resources near the border. The gastronomy is among these cultural resources. The purpose of this research was threefold: first analyze the strengths of gastronomy in the Dominican-Haitian border; second, to analyze the motivations of foreign tourists who visit the most important city in this region: Dajabón; and contribute to strengthen research in the field of border tourism. The methodology is qualitative and a questionnaire was design to collect data from international tourists. The main results of this research, it is noteworthy that the main motivation of demand is marked by eating and drinking. The strengths of gastronomy in this border tourist destination is related with good prices, customer service and hospitality, the quality of the dishes and the friendly atmosphere of their establishments. As weakness, the lack of innovation and new flavors in the dishes and, moreover, the facilities are highlighted. A atividade turística fomenta o desenvolvimento socioeconómico e a conservação dos recursos de em destino, adquirindo este mais importância nos países em vias de desenvolvimento. Assim, em zonas fronteiriças em vias de desenvolvimento, o turismo forma parte do motor da sua economia, sendo explorado através de diferentes recursos histórico-culturais e naturais próximos da fronteira. Entre estes recursos histórico-culturais está a gastronomia. Assim sendo, esta investigação tem três objetivos: analisar os pontos fortes da gastronomia na fronteira dominico-haitiana, analisar as motivações dos turistas estrangeiros que chegam à cidade mais importante desta região, Dajabón, e, por último, contribuir para reforçar a investigação no campo do turismo fronteiriço. A metodologia utilizada para alcançar estes objetivos consistiu na aplicação de um questionário aos turistas internacionais. Entre os principais resultados esta investigação, cabe destacar que a motivação principal da procura está relacionada com a comida e bebida. Sobre os pontos fortes da gastronomia neste destino turístico fronteiriço, cabe realçar o preço, a atenção ao cliente e a hospitalidade, a qualidade dos pratos e o ambiente agradável dos seus estabelecimentos. Como pontos fracos, destacam-se a falta de inovação e novos sabores nos pratos e, sobretudo, as instalações. Departamento de Economia, Gestão, Engenharia Industrial e Turismo da Universidade de Aveiro2015-01-01T00:00:00Zjournal articlejournal articleinfo:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://doi.org/10.34624/rtd.v0i24.10889oai:proa.ua.pt:article/10889Journal of Tourism & Development; No 24 (2015); 9-20Revista Turismo & Desenvolvimento; n.º 24 (2015); 9-202182-14531645-9261reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAPporhttps://proa.ua.pt/index.php/rtd/article/view/10889https://doi.org/10.34624/rtd.v0i24.10889https://proa.ua.pt/index.php/rtd/article/view/10889/7093https://creativecommons.org/licenses/by/4.0/info:eu-repo/semantics/openAccessLópez-Guzmán, TomásOrgaz-Agüera, FranciscoRibeiro, Manuel Alector2022-09-26T10:56:48Zoai:proa.ua.pt:article/10889Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T16:05:33.015697Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse |
dc.title.none.fl_str_mv |
Contributions of gastronomy for developing border tourist destinations: a case study Contributos da gastronomia em destinos turísticos fronteiriços em desenvolvimento: um estudo de caso |
title |
Contributions of gastronomy for developing border tourist destinations: a case study |
spellingShingle |
Contributions of gastronomy for developing border tourist destinations: a case study López-Guzmán, Tomás |
title_short |
Contributions of gastronomy for developing border tourist destinations: a case study |
title_full |
Contributions of gastronomy for developing border tourist destinations: a case study |
title_fullStr |
Contributions of gastronomy for developing border tourist destinations: a case study |
title_full_unstemmed |
Contributions of gastronomy for developing border tourist destinations: a case study |
title_sort |
Contributions of gastronomy for developing border tourist destinations: a case study |
author |
López-Guzmán, Tomás |
author_facet |
López-Guzmán, Tomás Orgaz-Agüera, Francisco Ribeiro, Manuel Alector |
author_role |
author |
author2 |
Orgaz-Agüera, Francisco Ribeiro, Manuel Alector |
author2_role |
author author |
dc.contributor.author.fl_str_mv |
López-Guzmán, Tomás Orgaz-Agüera, Francisco Ribeiro, Manuel Alector |
description |
The tourism activity promotes socioeconomic development and conservation of the resources of a destination. In developing border areas, tourism is part of the engine of its economy being exploited through different historical, cultural and natural resources near the border. The gastronomy is among these cultural resources. The purpose of this research was threefold: first analyze the strengths of gastronomy in the Dominican-Haitian border; second, to analyze the motivations of foreign tourists who visit the most important city in this region: Dajabón; and contribute to strengthen research in the field of border tourism. The methodology is qualitative and a questionnaire was design to collect data from international tourists. The main results of this research, it is noteworthy that the main motivation of demand is marked by eating and drinking. The strengths of gastronomy in this border tourist destination is related with good prices, customer service and hospitality, the quality of the dishes and the friendly atmosphere of their establishments. As weakness, the lack of innovation and new flavors in the dishes and, moreover, the facilities are highlighted. |
publishDate |
2015 |
dc.date.none.fl_str_mv |
2015-01-01T00:00:00Z |
dc.type.driver.fl_str_mv |
journal article journal article info:eu-repo/semantics/article |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
https://doi.org/10.34624/rtd.v0i24.10889 oai:proa.ua.pt:article/10889 |
url |
https://doi.org/10.34624/rtd.v0i24.10889 |
identifier_str_mv |
oai:proa.ua.pt:article/10889 |
dc.language.iso.fl_str_mv |
por |
language |
por |
dc.relation.none.fl_str_mv |
https://proa.ua.pt/index.php/rtd/article/view/10889 https://doi.org/10.34624/rtd.v0i24.10889 https://proa.ua.pt/index.php/rtd/article/view/10889/7093 |
dc.rights.driver.fl_str_mv |
https://creativecommons.org/licenses/by/4.0/ info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
https://creativecommons.org/licenses/by/4.0/ |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Departamento de Economia, Gestão, Engenharia Industrial e Turismo da Universidade de Aveiro |
publisher.none.fl_str_mv |
Departamento de Economia, Gestão, Engenharia Industrial e Turismo da Universidade de Aveiro |
dc.source.none.fl_str_mv |
Journal of Tourism & Development; No 24 (2015); 9-20 Revista Turismo & Desenvolvimento; n.º 24 (2015); 9-20 2182-1453 1645-9261 reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação instacron:RCAAP |
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Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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RCAAP |
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RCAAP |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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