Description

Book Synopsis

This international case study book provides 28 expertly curated case studies on the topic of food tourism, each with detailed implementation instructions for the instructor to maximise student participation and learning.

Embellished with questions, diagrams and data throughout, these case studies have been developed by academic and industry experts with the aim of creating a more interactive teaching experience focused on 'real world' scenarios within food tourism. Each case study is logically structured and includes an aim and objectives, expected learning outcomes, required background knowledge, steps of implementation in class or online, as well as suggestions for further reading resources. Topics covered range from locally oriented gastronomy identity to innovation and sustainability, with the aim of preparing future professionals and equipping them with the necessary skills and competencies to succeed within the industry.

Easy to use and international in scope, this

International Case Studies in Food Tourism

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    A Paperback by Aise Kim

    £39.99

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    Order before 4pm today for delivery by Fri 25 Sep 2026.

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      Book details

      Publisher Taylor & Francis
      Published 5 August 2025
      ISBN-13 9781032951737
      978-1032951737
      ISBN-10 1032951737
      Also in:
      Business, Finance & Law Hospitality, sports and leisure industries

      Description

      Book Synopsis

      This international case study book provides 28 expertly curated case studies on the topic of food tourism, each with detailed implementation instructions for the instructor to maximise student participation and learning.

      Embellished with questions, diagrams and data throughout, these case studies have been developed by academic and industry experts with the aim of creating a more interactive teaching experience focused on 'real world' scenarios within food tourism. Each case study is logically structured and includes an aim and objectives, expected learning outcomes, required background knowledge, steps of implementation in class or online, as well as suggestions for further reading resources. Topics covered range from locally oriented gastronomy identity to innovation and sustainability, with the aim of preparing future professionals and equipping them with the necessary skills and competencies to succeed within the industry.

      Easy to use and international in scope, this

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