ITCC’22 is hosted by Amasya University and Journal of Tourism&Management Research in cooperation with Stefan cel Mare University of Suceava, University of Jember, Lovely Professional University, Binh Doung University, Cyprus International University, Instituto de Estudos Superiores de Fafe and University Putra Malaysia.
Nowadays, one of the main purposes of travel, among the motivations for many visitors' excursions, has been learning the culinary culture of locations. Many destinations offer their food as a tourist attraction and operate in this industry as a niche market. Culinary culture, or food and cooking practices in tourist locations, can grow places internationally as an unseen heritage that contains the region's cultural features and qualities. As a result, culinary tourism represents the regional tourism market and gives localities a competitive advantage.
According to United Nations World Tourism Organization-UNWTO, food and beverage expenditures account for roughly 30% of global tourism profits. This trend also demonstrates the economic value of gastro-tourism. It is also significant in terms of the income multiplier effect, the impact on employment, the elimination of the seasonality problem, and the contribution to the year-round spread of tourism activities. In addition to the positive economic effects of tourism, planning is required in order to prevent or minimize its negative effects. The rapid increase in the number of destinations has brought competition with it. In this competitive environment, destinations must be managed with a strategic and sustainable perspective. In this regard, academic research play important role in terms of opening new windows for future developments, diagnosing problems in the industry and providing implications.