Have Fork Will Travel, by Erik Wolf

Have Fork Will Travel, by Erik Wolf

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Have Fork Will Travel, by Erik Wolf

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Since the formal founding of the food tourism industry in 2003, both business and consumer behavior have changed considerably. Economic crises notwithstanding, our industry has also begun to learn more about itself and mature. The World Food Travel Association, the world's leading authority on food and drink tourism, with a community of 18,000 professionals in 135 countries, brings to market a comprehensive food and drink tourism handbook for food, drink, travel and hospitality professionals. The book is designed to help practitioners cope with the myriad changes in our industry by providing many of the ideas and tools needed to succeed. This book addresses in detail issues relating to food and drink tourism strategy and tactics, product development and promotion, and includes countless examples, how-to lessons, and other helpful information for food, drink, travel and hospitality businesses of all types. The book is a collaborative effort by over 70 industry thought leaders in 24 countries – a truly global effort! While the book is written for the food, drink, travel and hospitality industries, the core foundation of the book is about the business case of food and drink and its interaction with the travel and hospitality industries. While not primarily intended for an academic audience, the book does contain discussion questions is suitable for classroom use.

Have Fork Will Travel, by Erik Wolf

• Amazon Sales Rank: #1691511 in eBooks
• Published on: 2015-05-06
• Released on: 2015-05-06
• Format: Kindle eBook

Have Fork Will Travel, by Erik Wolf

About the Author Erik Wolf is recognized internationally as the founder of the world’s food tourism industry. His career has included time with leading travel industry brands like Walt Disney, Travelocity, Royal Caribbean, Marriott and American Express. He is a popular speaker in the USA and abroad, and is considered as the go-to food tourism resource for media world-wide, including CNN, the BBC, the Wall Street Journal, Newsweek, Forbes, PeterGreenberg.com, Arirang Korea, and many more. Erik also advises to UNESCO’s Creative Cities Network gastronomy program. Erik holds a B.A. in languages from the University of Virginia and an M.A. in Travel Marketing and International Communication from The American University in Washington, D.C. For Erik, food and drink are the best ways to communicate and connect with local people. A command of several languages has helped him navigate through dozens of countries. Erik has also lived in Australia, Denmark, New Zealand, Singapore and South Africa. The more Erik traveled, the more he realized that many destinations have wonderful but untold stories in the form of truly unique food and beverage experiences. Erik enjoys recommending unusual and remarkable food and beverages experiences from obscure lands. Don’t ever let him loose in a grocery store in another country – you won’t see him for hours.

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Most helpful customer reviews

6 of 7 people found the following review helpful. Amazingly thorough - the food tourism industry Bible. By R Ryanson Picked this up at a great event in Portland this week. This book is incredible. I've never seen an industry book co-authored by so many experts. The book is truly well-rounded and authoritative. I've skipped around and read the most interesting chapters for me first, and I cannot wait to finish the rest. Food as Communication was fascinating, and also Evolution of Guidebooks and the Restaurants chapters were very informative as well. It could not have been easy to assemble such a wealth of knowledge. Thank you for bringing sage advice to my business! I will cherish this like a food tourism industry Bible.

4 of 5 people found the following review helpful. The whole enchilada… and where and why to serve them By By Mark Braun This massive guide is as essential to foodservice and food-related travel as breathing. Authoritatively edited by experts, FORK collects and instructs snippets about countries, tour companies, the way people eat and think, and is pretty much a textbook, literally, with end sections bearing questions for discussion (yeah, it's intended for instructional use, kinda, sorta).Consider FORK as your guidebook through a worldwide maze of food stuff and ideas to spark business. If you'e running any sort of food concept and need some influence and why it will or won't work and how, this is a well-spent $70 bucks. On the "meh" side, it would serve better as an e-edition due to its hefty size.

1 of 2 people found the following review helpful. Cracks the code of Food Tourism By Brenda Anderson Some books have the ability to change your life. If you are in any way linked to the world's food tourism industry (starting out or with years of experience), be that as a tour operator, travel agent, DMO, involved in food/drink service via restaurants/bars etc, are a food or drink producer, run a cooking school/class, are a student, researcher or teacher, are involved in the media or provide a professional service, (to list but a few), then this book is for you. It will change your life. A code cracking and comprehensive handbook for all.

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Have Fork Will Travel, by Erik Wolf

Have Fork Will Travel, by Erik Wolf

Have Fork Will Travel, by Erik Wolf

Have Fork Will Travel, by Erik Wolf