Author:
Khatami Fahimeh,Sorano Enrico,Bechis Marco
Abstract
PurposeThe purpose of this paper is to contribute the advancement of knowledge on food heritage and indigenous entrepreneurship in a non-Western country, specifically in the Persian gardens as the touristic destination for increasing the tourism and food businesses in Iran.Design/methodology/approachThe methodological approach adopted is based on qualitative and quantitative approaches to compare two representative gardens named as Bagh-Chehel-Sotoun and Bagh-Fin, as famous examples of a Persian garden in Iran. The methods supported the research to explain the lack of strategies for improving virtuous cycles in Persian gardens despite their potentials as the main places to attract many tourists.FindingsRegarding local food and the quality of servicing, most of the visitors and tourists (85–90%) had interest to test local and traditional foods around both gardens, but they had no sufficient awareness of Iranian traditional foods. According to the tourists’ interests, the authors concluded the lack of servicing and facilities to present and introduce local and traditional food for tourists.Research limitations/implicationsDespite the limitation of local food services and lack of awareness of tourists about local foods, the implication of the study offers possible avenues to promote local food business.Practical implicationsThe results could be useful for cultural heritage and tourism organizations and for investors in the economic sector due to more exploitation of the tourism industry.Originality/valueThe paper is the first work evaluating the Persian garden with a new perspective of local foods in Iran.
Subject
Urban Studies,General Business, Management and Accounting,Geography, Planning and Development,Conservation
Reference62 articles.
1. Persian garden, cultural sustainability and environmental design case study Shazdeh garden;Procedia - Social and Behavioral Sciences,2016
2. Targeting leisure and business passengers with unsegmented pricing;Tourism Management,2016
3. Sustainability of Persian Gardens: cognition of sustainable features and elements of Persian Gardens;European Journal of Social Sciences,2013
4. Evaluating service quality in a UK hotel chain: a case study;International Journal of Contemporary Hospitality Management,2004
5. Local development and heritage: traditional food and cuisine as a tourist attractions in rural areas;Sociologia Ruralis,1998
Cited by
2 articles.
订阅此论文施引文献
订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献