Exploring Potentials to Promote Sustainable Gastronomy Tourism in Small and Medium Scale Restaurants in Colombo District
No Thumbnail Available
Date
2017
Authors
Journal Title
Journal ISSN
Volume Title
Publisher
Uva Wellassa University of Sri Lanka
Abstract
ABSTRACT
The number of small and medium-sized restaurants at popular tourist spots is
expanding significantly with the expansion of the tourism and hospitality sectors.
Globalization and commercialization have had an influence on many establishments.
As a result, they are moving away from sector-wide sustainable practices. However,
considering the current situation in Sri Lanka, establishing a Sustainable gastronomy
system is vital for the environment, community, and economy's well-being.
Globalization, behavioural changes, and hurried lifestyles have all had an impact on
Sri Lankan culinary culture. As a result, the objectives of the study were to identify
restaurant stakeholders’ perspectives on promoting sustainable gastronomy tourism in
small and medium-scale restaurants in Colombo district. Primary data were collected
from the 15 selected from tourists, small and medium scale restaurant staff members
and government officers who are the small and medium scale restaurant stakeholders.
Stratified purposive sampling was used to formulate the sample and in depth
interviews were used to collect data. Under the qualitative research approach,
collected data were transcribed and analysed by using the thematic analysis method.
The findings of the study illustrated that promoting sustainable gastronomy tourism is
important but to promote that concept through small and medium scale restaurants
required extra effort, time and cost. Further, this study recommends some suggestions
for promoting sustainable gastronomy tourism. like creating demand only for
sustainable food products, Give value to the traditional gastronomy culture,
Promoting sustainable gastronomy tourism activities, constructing a national
gastronomy museums, Create educated and experiences professionals, create good
working condition for employees, create a rewarding or certification system,
Key words: gastronomy tourism, sustainable gastronomy tourism, small and medium
scale tourism businesses
Description
Keywords
Hospitality, Tourism and Events Management degree programme (HTE)