Synopsis:
Since the formal founding of the food tourism industry in 2003, both business and consumer behaviors have changed considerably. Economic crises notwithstanding, our industry has also begun to learn more about itself and mature. The World Food Travel Association, the world's leading authority on food and drink tourism, with a community of 50,000+ professionals in 139 countries, brings to market a comprehensive food and beverage tourism handbook for food, drink, travel and hospitality professionals. The handbook is designed to help practitioners cope with the myriad changes in our industry by providing many of the ideas and tools needed to succeed. This book addresses in detail issues relating to food and beverage tourism strategy and tactics, product development and promotion, and includes countless examples, how-to lessons, and other helpful information for food, drink, travel and hospitality businesses of all types. The book is a collaborative effort by over 70 industry thought leaders in 24 countries – a truly global effort! While the book is written for the food, drink, travel and hospitality industries, the core foundation of the book is about the business case of food and beverage and their interaction with the travel and hospitality industries. While not primarily intended for an academic audience, the book does contain discussion questions and is suitable for classroom use.
About the Author:
Erik Wolf is recognized as the visionary founder of the world’s food tourism industry and the World Food Travel Association. He is a highly-sought speaker, thought leader, strategist and consultant, in the US and abroad, on food and drink tourism issues, and is considered the go-to food tourism industry resource for media outlets that include CNN, the BBC, the Wall Street Journal, Newsweek, NBC, Forbes, PeterGreenberg.com, Huffington Post, the Australian Broadcasting Corporation and many more. Erik has consulted to leading global brands that have included The Absolut Company, American Express, Disney, Marriott and Royal Caribbean Cruise Line. He also regularly advises cities, regions and countries, and organizations such as UNESCO’s Creative Cities Network gastronomy program and the UNWTO’s Gastronomy Network. His articles, research and books have been translated into dozens of languages.
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