Tourism Management Studies

Modeling the factors affecting the development of food tourism using meta-synthesis approach

Document Type : Research Paper

Authors

Ali Asghar Mobasheri 1
moslem bagheri 2
zahra moaven 3
Fatemeh Shekari 3

1 Department of Management, University of Isfahan, Isfahan, Iran

2 Associate Professor, Tourism Management Department, Shiraz University, Shiraz, Iran

3 Assistant Professor, Tourism Management Department, Shiraz University, Shiraz, Iran

https://doi.org/10.22054/tms.2024.80996.2962
Abstract
Considering the importance of developing food tourism as one of the most important and growing types in recent years, the present study was designed and implemented to model the factors affecting food tourism development. This research is developmental in terms of its purpose, and it is included in the category of qualitative research in terms of data collection and analysis, which is done by the meta-synthesis method. According to the nature of the meta-synthesis method, the statistical population of the research is made up of previous studies related to the research topic. In the meantime, according to access the full text and review of the title, abstract, and content of the searched articles, 45 sources were selected for the research. Thematic analysis was used to analyze the collected data, and the intra-subject agreement method was used to control the quality of the analysis. As the research findings, the factors affecting the food tourism development were categorized in the form of six main themes, i.e., contextual factors, factors related to marketing and sales, factors related to human resources, infrastructural factors, intervening factors, and executive interventions. The results can increase managers' knowledge and awareness of factors affecting food tourism development and provide practical guidelines for managers, planners, and policymakers at different national and regional levels.

Keywords

Tourism
Food Tourism
Food Tourism Development
Meta-Synthesis
Subjects
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[In Persian]

  1. Bagheri, M., Mobasheri, A. A., Shekari, F., & Moaven, Z. (2024). Designing a Food Tourism Development Model in Iran Using Grounded Theory. Journal of Tourism Planning and Development, 13(48), 41-65. [In Persian] DOI: 22080/jtpd.2024.26352.3848
  2. Firoozi, M. A., Goodrezif, M., Soltani, Z., & Farisat, M. (2023). Study and Analysis of Factors Affecting the Development of Food Tourism in Anousheh Street of Ahvaz City. urban tourism, 9(4), 65-85. [In Persian] DOI: 22059/jut.2022.329263.940
  3. Ghaffari, M., Shafiee Roodposhti, M., Hatami varzaneh, A., heydarpour Davisaraie, V., & farmani, M. (2021). Identifying Factors affecting the Success of Pull Marketing in Food Tourism: Meta Synthesis. Journal of Tourism and Development, 10(3), 201-227. [In Persian] DOI: 22034/jtd.2020.250202.2136
  4. Hosseinzadeh, E., shamsoddini, A., Ghorbaninezhad, R., & Tavakolan, A. (2023). Identifying the effective structures on the role of food tourism in the sustainable development of rural settlements in Mazandaran province. Village and Space Sustainable Development, 4(4), 113-131. [In Persian] DOI: 22077/vssd.2023.6244.1180
  5. Izadi, H. (2015). Food Tourism: Opportunity for Sustainable Development of Rural Areas in Iran. Journal of Rural Research, 6(1), 65-96. [In Persian] DOI: 22059/jrur.2015.54232
  6. Shahrokhi Yegane, L., Mousavi, S. H., & Kiani Salmi, S. (2023). Evaluating The Effectiveness Of Native Foods On The Development Of Gastronomy Tourism In Traditional Restaurants Of Tehran City. Journal of Tourism and Development, 12(3), 133-154. [In Persian] DOI: 22034/jtd.2023.376552.2709
  7. Tahmasebi, A., Firoziyan Asl, U., & Ghasemi vasmejani, A. (2021). Spatial Analysis of Food Tourism Attractions Case Study of Mazandaran Province. Journal of Tourism and Development, 10(3), 117-129. [In Persian] DOI: 22034/jtd.2020.226588.2017
Tourism Management Studies
Volume 19, Issue 68
Winter 2025
Pages 49-80

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