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The Future of Culinary Tourism: An Emerging Dimension for the Tourism Industry of Bangladesh

Mohammad Badruddoza Talukder*

Department of Tourism and Hospitality Management, Daffodil Institute of Information Technology (DIIT), Under National University, Bangladesh.

Periodicity:June - August'2020
DOI : https://doi.org/10.26634/jmgt.15.1.17181

Abstract

Culinary tourism or gastronomic tourism experiences the food and drink of the country, region or area and is now considered a vital component of the hospitality experience. Eating out is common among tourists and foodies. A high percentage of travelers consider food to be relevant activities during their trip, although food and drink are essential for all tourists. The main objective of this research is to study the emerging problems of culinary tourism in Bangladesh. Culinary tourism campaigns around the world shows a secure link between tourism and food. Many professionals in the food sector in Bangladesh are expanding their field of activity to meet the growing demand for food tourists. In addition, they want to enjoy traditional, hygienic and safe food and beverage items. The research methodology used is an in-depth study of the literature and is based on secondary data and descriptive research. The researcher also emphasizes expert opinion to ensure the reliability of the study. The paper achieves with the current food tourism scenario and offers suggestions for improving and developing food tourism in Bangladesh.

Keywords

Tourist, Culinary Tourism, Food and Drink, Traditional Food, Hygienic Food, Eating Out.

How to Cite this Article?

Talukder, M. B. (2020). The Future of Culinary Tourism: An Emerging Dimension for the Tourism Industry of Bangladesh. i-manager's Journal on Management, 15(1), 27-34. https://doi.org/10.26634/jmgt.15.1.17181

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