Location
Gran Canaria
Participation
Not sure
Type of Submission
Paper Presentation
Short Abstract
This paper explores menus of casual dining restaurants in Mbombela, Mpumalanga Province, South Africa. The focus of the paper is to search for local indigenous dishes with an aim to find out if these restaurants include local cuisine in their menus. Literature has established that food is one of the primary motivators for travellers when making a decision as to which destination to travel to. Restaurants are places where most tourists will have their meals during their stay in a destination. This creates an opportunity for a region to further entrench itself in the memory of the tourist, thus increase the opportunity for repeat patronage. A qualitative method was adopted. The researcher visited the targeted restaurants in person and reviewed the menus. The Mr D app was also utilised. The key finding indicate a lack of representation when it comes to indigenous foods. The menus reflected a more western identity. This paper advocates for an inclusive approach for menu development by restaurateurs to promote the region to a more diverse market. The paper will potentially contribute to the body of knowledge, specifically on the role of indigenous foods in restaurants as a tool for destination marketing and tourism
Included in
INSEARCH OF LOCAL INDIGENOUS DISHES: AN ANALYSIS OF CASUAL DINNING RESTAURANTS, SOUTH AFRICA
Gran Canaria
This paper explores menus of casual dining restaurants in Mbombela, Mpumalanga Province, South Africa. The focus of the paper is to search for local indigenous dishes with an aim to find out if these restaurants include local cuisine in their menus. Literature has established that food is one of the primary motivators for travellers when making a decision as to which destination to travel to. Restaurants are places where most tourists will have their meals during their stay in a destination. This creates an opportunity for a region to further entrench itself in the memory of the tourist, thus increase the opportunity for repeat patronage. A qualitative method was adopted. The researcher visited the targeted restaurants in person and reviewed the menus. The Mr D app was also utilised. The key finding indicate a lack of representation when it comes to indigenous foods. The menus reflected a more western identity. This paper advocates for an inclusive approach for menu development by restaurateurs to promote the region to a more diverse market. The paper will potentially contribute to the body of knowledge, specifically on the role of indigenous foods in restaurants as a tool for destination marketing and tourism
https://docs.lib.purdue.edu/itsa/ITSA2022/ITSA2022/49