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FOOD AND WINE TOURISM: Analysing key characteristics of selected Australian regions

By Linda Roberts and Margaret Deery
FOOD AND WINE TOURISM: Analysing key characteristics of selected Australian regions
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This report presents the findings from a multi-method study to examine a range of wine regions within Australia and, through this investigation, develop a winery typology. A multi-method approach, utilising both qualitative and quantitative methods, was undertaken that involved an extensive literature search from a range of sources including the findings of the STCRC ‘Good Living' Tourism project; a case study approach was also undertaken by gathering primary data through in-depth interviews with key stakeholders in the eight wine areas. The implications are that wine regions should be aware of not only the intrinsic attributes such ...Read more
This report presents the findings from a multi-method study to examine a range of wine regions within Australia and, through this investigation, develop a winery typology. A multi-method approach, utilising both qualitative and quantitative methods, was undertaken that involved an extensive literature search from a range of sources including the findings of the STCRC ‘Good Living' Tourism project; a case study approach was also undertaken by gathering primary data through in-depth interviews with key stakeholders in the eight wine areas. The implications are that wine regions should be aware of not only the intrinsic attributes such as attractions and natural environment, but also how these various factors within the region can cooperatively work together to promote the wine growing regions, in order to compete against other national and global wine tourism destinations. Reduce

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