Quality versus quantity: an assessment of the impact of Michelin-starred restaurants on tourism in Spain
| Autor: | Lourdes López-Valpuesta, Álvaro Zarzoso, José I. Castillo-Manzano, Mercedes Castro-Nuño |
|---|---|
| Přispěvatelé: | Universidad de Sevilla. Departamento de Análisis Económico y Economía Política, Universidad de Sevilla. SEJ506: Applied Economics and Management |
| Jazyk: | angličtina |
| Rok vydání: | 2021 |
| Předmět: |
Measure (data warehouse)
Gastronomy tourism media_common.quotation_subject 05 social sciences Geography Planning and Development NUTS-3 regions Tourism demand Spain Tourism Leisure and Hospitality Management 0502 economics and business Michelin-starred restaurants 050211 marketing Quality (business) Business Marketing 050212 sport leisure & tourism Tourism Panel data media_common |
| Zdroj: | idUS. Depósito de Investigación de la Universidad de Sevilla instname |
| Popis: | The number of internationally recognized Michelin-starred restaurants in a place is a new trend used to measure a tourist destination’s culinary standard. The purpose of this study is to close the gap created by the lack of econometric studies on the tourist attraction of Michelin-starred res- taurants, especially in Spain. Panel data methodology is applied to 50 Spanish NUTS-3 regions over a broad time period (2000–2016) to assess the impact of Michelin-starred restaurants on tourism demand from both domestic and foreign tourists. The findings show that restaurant quality is more important than quantity in the gastronomy–tourism relationship and that Michelin-starred res- taurants are a strong attraction for foreign tourists. Some policies are suggested, such as the development of Culinary Schools and marketing campaigns to promote haute cuisine tourism. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
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