Implementing existing theories in developing a gastronomic tourism destination : case Kyrö Distillery Company
Ala-Lahti, Erkka (2016)
Ala-Lahti, Erkka
Tampereen ammattikorkeakoulu
2016
All rights reserved
Julkaisun pysyvä osoite on
https://urn.fi/URN:NBN:fi:amk-2016053010823
https://urn.fi/URN:NBN:fi:amk-2016053010823
Tiivistelmä
The aim of this bachelor's thesis was to provide points of development for the subject company Kyrö Distillery Company in the developing of a gastronomic tourism destination. The subject company mainly operates as a distillery, but it has promising tourism potential in the field of gastronomic tourism. The company and the restaurant located in the destination, Kyrönmaan matkailunedistämiskeskus, also operate as a tourism destination providing tours and tastings of the company.
The objectives of this thesis were set by the author himself and the entire idea for this study came from the professional interest of the author towards the subject. The author of this thesis conducted an interview with the representative of the company and formed questions based on theories used by professionals in studying gastronomic destinations, the state of tourism in the region and the current trend of food tourism. The questions aimed to show the current state of the company's operations and point out possible room for development in their actions. These theories used in this study were chosen by the self-conducted research by the author. The author selected these sources and theories by their high relevance to the industry of gastronomic tourism. The subject company showed interest in the subject of this thesis and accepted to be interviewed.
All of the suggested points of development introduced in this thesis were based on existing theories on important factors in the development of gastronomic tourism destinations. The suggested development actions were the author's own ideas based on the information provided by the existing theories. It was left for the subject company to decide whether or not the suggested development ideas were worthy of executing.
The objectives of this thesis were set by the author himself and the entire idea for this study came from the professional interest of the author towards the subject. The author of this thesis conducted an interview with the representative of the company and formed questions based on theories used by professionals in studying gastronomic destinations, the state of tourism in the region and the current trend of food tourism. The questions aimed to show the current state of the company's operations and point out possible room for development in their actions. These theories used in this study were chosen by the self-conducted research by the author. The author selected these sources and theories by their high relevance to the industry of gastronomic tourism. The subject company showed interest in the subject of this thesis and accepted to be interviewed.
All of the suggested points of development introduced in this thesis were based on existing theories on important factors in the development of gastronomic tourism destinations. The suggested development actions were the author's own ideas based on the information provided by the existing theories. It was left for the subject company to decide whether or not the suggested development ideas were worthy of executing.