LEADER 04029nam  22005175  450 
001 9911047653803321
005 20251124120526.0
010   $a3-658-48219-2
024 7 $a10.1007/978-3-658-48219-0
035   $a(MiAaPQ)EBC32428383
035   $a(Au-PeEL)EBL32428383
035   $a(CKB)43713277200041
035   $a(DE-He213)978-3-658-48219-0
035   $a(EXLCZ)9943713277200041
100   $a20251124d2025      u|         0
101 0 $aeng
135   $aurcnu||||||||
181   $ctxt$2rdacontent
182   $cc$2rdamedia
183   $acr$2rdacarrier
200 10$aCulinary Tourism and Wine Tourism $eContributions from the 2024 Conference in Krems, Austria /$fedited by Albert Franz Stöckl, Markus Eitle, Stephanie Tischler, Daniela Wagner, Axel Dreyer, Knut Scherhag
205   $a1st ed. 2025.
210  1$aWiesbaden :$cSpringer Fachmedien Wiesbaden :$cImprint: Springer Gabler,$d2025.
215   $a1 online resource (175 pages)
225 1 $aForschung und Praxis an der FHWien der WKW,$x2510-229X
311 08$a3-658-48218-4 
327   $aFarm Products in Rural Tourism: Insights from Farm Holiday Providers in the Allgäu Region in Germany -- Designing Wine Tourism Experiences with Culture -- What Defines Viennese Cuisine? An Analysis Based on Harrington's Model of Gastronomic Identity -- Residents as Brand Ambassadors for Winegrowing Regions: The Case of Alto Adige -- Wine Tourism Destination Image in the Lahn Valley -- The Composition of Wine Lists in Germany?s Three-Michelin-Starred Restaurants: A 2023 Analysis -- Quantifying and Communicating the Sustainability of the Culinary System: The Case Study of Locanda Radici -- Immersive Wine Pedagogy in the Metaverse: NFTs as Potential Rewards for Graduation -- Experience Staging with Gamification ? a Model, Illustrated Using the Example of Geocaching in Wine tourism -- Labour Shortage in the Austrian Hotel Industry.
330   $aThis book presents the proceedings of the 6th Culinary and Wine Tourism Conference and offers a comprehensive exploration of the dynamic interplay between tradition, culture, and innovation in the fields of culinary and wine tourism. Key topics include the preservation of gastronomic heritage, the influence of celebrity chefs, and the role of festivals in tourism development. The chapters delve into sustainable practices in food production, the impact of wine terroir on regional economies, and the use of digital marketing strategies to enhance visitor experiences. Readers will also discover insights into consumer behaviour, the importance of local food systems, and the challenges of food safety in tourism. This volume is essential for researchers, industry professionals, and policymakers seeking to understand and enhance the evolving landscape of culinary and wine tourism. It provides key understandings of how cultural heritage, sustainability, and innovative practices can shape and enrich the tourism experience. The editors Prof. (FH) Dr. Albert F. Stöckl, IMC University of Applied Sciences Krems, Austria Prof. (FH) Dr. Markus W. Eitle, IMC University of Applied Sciences Krems, Austria Mag. Stephanie Tischler, IMC University of Applied Sciences Krems, Austria Mag. (FH) Daniela Wagner, Vienna University of Applied Sciences for Management and Communication, Austria Prof. Dr. Axel Dreyer, Harz University of Applied Sciences, Germany Prof. Dr. Knut Scherhag, Worms University of Applied Sciences, Germany.
410  0$aForschung und Praxis an der FHWien der WKW,$x2510-229X
606   $aTourism
606   $aManagement
606   $aTourism Economics
606   $aTourism Management
615  0$aTourism.
615  0$aManagement.
615 14$aTourism Economics.
615 24$aTourism Management.
676   $a338.4791
700   $aStöckl$b Albert Franz$01865003
801  0$bMiAaPQ
801  1$bMiAaPQ
801  2$bMiAaPQ
906   $aBOOK
912   $a9911047653803321
996   $aCulinary Tourism and Wine Tourism$94472008
997   $aUNINA