Guidelines for the Development of Gastronomy Tourism
The Guidelines for the Development of Gastronomy Tourism have been developed by UNWTO and the Basque Culinary Center (BCC), a UNWTO affiliate member, as part of its long-term collaboration. The guidelines aim to serve as a practical toolkit to support the development of gastronomy tourism in destinations by providing recommendations on key aspects such as planning and management by national tourism administrations (NTAs), national tourism organizations (NTOs) and destination management organizations (DMOs).
Click here for the Spanish version of this publication.
Click here to access the related publication "Gastronomy Tourism – The Case of Japan"
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ISBN: 978-92-844-2095-7 | Publication year: 2019 | Pages: 44