Thompson, Michelle, and Prideaux, Bruce (2009) Developing a food and wine segmentation and classifying destinations on the basis of their food and wine sectors. In: Chen, Joseph S., (ed.) Advances in Hospitality and Leisure. Emerald Group Publishing, Bingley, UK, pp. 163-183.

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Abstract

This paper tests the potential for the food and wine tourism model developed by Hall and Sharples to be used as a tool for identifying specific food and wine segments in a destination. Using Cairns, Australia, as a case study a survey of tourists identified three food and wine segments and confirmed the ability of the model to be used to classify the destination’s position as a food and wine destination based on the categories developed by Hall and Sharples. Results of the survey indicate that although almost all participants experienced the destination’s food and wine products, only 45% of respondents self-identified as food and wine tourists. A second group participated in food and wine experiences but did not select specific destinations on the basis of the destination’s food and wine sector. A third group expressed no interest in food and wine as a tourist experience but did consume unique food and wine as part of the overall tourist experience. The research found that the food and wine tourism model developed by Hall and Sharples was a useful tool for both identifying the stage of development of the food and wine industry and planning strategies to develop the sector. The paper concludes by outlining a number of implications for marketing food and wine tourism.

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