A Process Map for Creating a 6+ Gastro-cluster Network: Facilitating Sustainable Gastronomic Destination Development in Africa and the World
Gastro-tourism is the pursuit of memorable, authentic food and beverage experiences while traveling globally, regionally, or even locally. This research paper is a synthesis of data and findings of an ongoing study to better define the phenomenon and to identify minimal critical elements that are ne...
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| Format: | Article |
| Language: | English |
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AfricaJournals
2022-11-01
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| Series: | African Journal of Hospitality, Tourism and Leisure |
| Subjects: | |
| Online Access: | https://www.ajhtl.com/uploads/7/1/6/3/7163688/article_7_se2_1765-1786.pdf |
| _version_ | 1797987045486886912 |
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| author | Helena A. Williams Robert L. Williams Jr |
| author_facet | Helena A. Williams Robert L. Williams Jr |
| author_sort | Helena A. Williams |
| collection | DOAJ |
| description | Gastro-tourism is the pursuit of memorable, authentic food and beverage experiences while traveling globally, regionally, or even locally. This research paper is a synthesis of data and findings of an ongoing study to better define the phenomenon and to identify minimal critical elements that are necessary for sustainable gastrodestination development. Through a mixed-methods grounded-research study qualitative and quantitative data were collected and analyzed. Three evidence-based models are explained and an easy-to-follow step-by-step process that grassroots stakeholders can use to create or strengthen existing networks/clusters of food and beverage businesses is introduced. This paper is the first to provide steps that can be followed to establish cobranded 6+ Gastro-Clusters/networks: Findings presented in this paper provide theoretical and operational insights into the prevalent shift from commodity-type product/service dominant tourism, to a unique and differentiated competitive advantage of co-created experiential tourism which is impossible for other destinations
to replicate. African sub-regions possess unique, diverse, and dynamic potential for establishing authentic 6+ Gastro-Clusters that attract gastro-tourists who can stimulate sustainable gastro-destination creation/expansion, by stakeholders sharing their local/regional food & beverage customs with international and domestic travelers
who infuse their discretionary funds into local communities. The African continent is poised for this systematic and more sustainable gastro-tourism focus. |
| first_indexed | 2024-04-11T07:41:35Z |
| format | Article |
| id | doaj.art-412bbd3a3c37469aaf04530198af8b7c |
| institution | Directory Open Access Journal |
| issn | 2223-814X |
| language | English |
| last_indexed | 2024-04-11T07:41:35Z |
| publishDate | 2022-11-01 |
| publisher | AfricaJournals |
| record_format | Article |
| series | African Journal of Hospitality, Tourism and Leisure |
| spelling | doaj.art-412bbd3a3c37469aaf04530198af8b7c2022-12-22T04:36:29ZengAfricaJournalsAfrican Journal of Hospitality, Tourism and Leisure2223-814X2022-11-0111SE217651786https://doi.org/10.46222/ajhtl.19770720.324A Process Map for Creating a 6+ Gastro-cluster Network: Facilitating Sustainable Gastronomic Destination Development in Africa and the WorldHelena A. Williams0https://orcid.org/0000-0001-9498-1177Robert L. Williams Jr1https://orcid.org/0000-0002-4457-5784School of Hospitality Business & Management, Mohammed VI Polytechnic University, MoroccoMar-Kadam Associates, Houston Texas USA & MoroccoGastro-tourism is the pursuit of memorable, authentic food and beverage experiences while traveling globally, regionally, or even locally. This research paper is a synthesis of data and findings of an ongoing study to better define the phenomenon and to identify minimal critical elements that are necessary for sustainable gastrodestination development. Through a mixed-methods grounded-research study qualitative and quantitative data were collected and analyzed. Three evidence-based models are explained and an easy-to-follow step-by-step process that grassroots stakeholders can use to create or strengthen existing networks/clusters of food and beverage businesses is introduced. This paper is the first to provide steps that can be followed to establish cobranded 6+ Gastro-Clusters/networks: Findings presented in this paper provide theoretical and operational insights into the prevalent shift from commodity-type product/service dominant tourism, to a unique and differentiated competitive advantage of co-created experiential tourism which is impossible for other destinations to replicate. African sub-regions possess unique, diverse, and dynamic potential for establishing authentic 6+ Gastro-Clusters that attract gastro-tourists who can stimulate sustainable gastro-destination creation/expansion, by stakeholders sharing their local/regional food & beverage customs with international and domestic travelers who infuse their discretionary funds into local communities. The African continent is poised for this systematic and more sustainable gastro-tourism focus.https://www.ajhtl.com/uploads/7/1/6/3/7163688/article_7_se2_1765-1786.pdfgastro-tourismf&b tourismdestination developmentafrica tourismco-branded gastro-clustersgastronomy |
| spellingShingle | Helena A. Williams Robert L. Williams Jr A Process Map for Creating a 6+ Gastro-cluster Network: Facilitating Sustainable Gastronomic Destination Development in Africa and the World African Journal of Hospitality, Tourism and Leisure gastro-tourism f&b tourism destination development africa tourism co-branded gastro-clusters gastronomy |
| title | A Process Map for Creating a 6+ Gastro-cluster Network: Facilitating Sustainable Gastronomic Destination Development in Africa and the World |
| title_full | A Process Map for Creating a 6+ Gastro-cluster Network: Facilitating Sustainable Gastronomic Destination Development in Africa and the World |
| title_fullStr | A Process Map for Creating a 6+ Gastro-cluster Network: Facilitating Sustainable Gastronomic Destination Development in Africa and the World |
| title_full_unstemmed | A Process Map for Creating a 6+ Gastro-cluster Network: Facilitating Sustainable Gastronomic Destination Development in Africa and the World |
| title_short | A Process Map for Creating a 6+ Gastro-cluster Network: Facilitating Sustainable Gastronomic Destination Development in Africa and the World |
| title_sort | process map for creating a 6 gastro cluster network facilitating sustainable gastronomic destination development in africa and the world |
| topic | gastro-tourism f&b tourism destination development africa tourism co-branded gastro-clusters gastronomy |
| url | https://www.ajhtl.com/uploads/7/1/6/3/7163688/article_7_se2_1765-1786.pdf |
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