A Bite of Chishang - Changes in Culinary Service under the Process of Tourism Development

• Main Authors: Ying - Ching Chen, 陳映菁
• Other Authors: 江昱仁
• Format: Others
• Language: zh-TW
• Published: 2016
• Online Access: http://ndltd.ncl.edu.tw/handle/jg9tqm

碩士 === 國立臺東大學 === 進修部休閒事業管理組碩(夜間) === 104 === Tasting food in a destination is not only satify visitors’ physical needs, but provide visitors a chance to know the local culture and lifestyle in a specific place. Therefore, it is valuable to study local food speciality from the perspectives of cultural resources and tourism applications.The site, Chishang township in Taitung county was selected as the study case. The main purposes of this study were to understand the process of tourism development in Chishang; to understand the changes of culinary service by the development of tourism; and to discuss the possibilty of local food specilities turning into tourism resources. The data were collected from literature review, and face-to-face interviews from thirteenrespondents of catering industry and six tourists with purposive sampling method. In the result of this study, the changes of local culinary service in Chishang were as follows: 1. The stores spread out to county road 197 by increasing traffic convenience development. 2. More tourists come to Chishang for local food specilities. 3. More stores in Chishang are themed by “rice food.” 4. The culinary service is not only satify visitors’ meets physical eeds, but gradually emphasizes store atmosphere, local culture, and provides customers the choices of healthy diet with local, organic, and even self-planted ingredients. In addition, most respondents of catering industry believed that the food tasting play an important experience role in Chishang tourism. Especially, various fresh local ingredients and the qualiy of Chishang rice are attractive resources to be utilized. Similar to the respondents of catering industry, the tourists also agree with the importance of culinary service in the Chishang tourism.