CONFERENCE WRAP UP (Room B001)

Time
DAY 2: CONFERENCE DAY, THURSDAY, 22nd OCTOBER 2015
08:00
REGISTRATION
08:30
09:00
09:00
WELCOME, Room B001
09:30
09:45
09:45
Session 1.1.: Culinary and Wine Tourism & Regions, Room B002
09:50 Contr. 1: ENTWICKLUNGSPOTENTIALE DES KULINARISCHEN TOURISMUS: ANGEBOTE FÜR DIE
10:05 Cont. 2: KULINARISCHER TOURISMUS ALS NACHHALTIGES MARKTSEGEMENT EINER
Benoît Lecat, California Polytechnic State University, San Luis Obispo, USA
Cornelia Caseau, Burgundy School of Business, Dijon, France
Claude Chapuis, Burgundy School of Business, Dijon, France
Laurence Cogan, Burgundy School of Business, Dijon, France
10:05 Cont. 2: FOOD AS ADDED VALUE TO THE TOURISM PRODUCT
TOURISTISCHEN DESTINATION /CULINARY TOURISM: SUSTAINABLE MARKET SEGMENT OF A
DESTINATION
Jasmin Gütermann, Hochschule Worms, Germany
Christina Warter, Hochschule Harz, Wernigerode, Germany
10:20 Contr. 3: LAND AUS WEIN UND STEIN: ENTWICKLUNG EINER TOURISTISCHEN MARKE FÜR DIE
CATALONIA
Maria del Pilar Leal Londoño, Ostelea School of Tourism & Hospitality, Barcelona/Spain
Maria Stamatova Vodenska, Sofia University, Sofia/Bulgaria
Sonia Mileva, Sofia University, Sofia/Bulgaria
Nikolina Popova, International Business School, Botevgrad/Bulgaria
10:20 Cont. 3: FRUIT WINE FESTIVALS AND PRODUCER VISITS AS TOURIST ATTRACTIONS AND MARKETING
REGION SAALE-UNSTRUT / DEVELOPMENT OF A TOURISM BRAND - THE CASE OF REGION
SAALE-UNSTRUT
Klaus Asemann, Embassy Partnerschaft, Berlin, Germany
10:35
10:35
09:50 Cont. 1: HOW IMPORTANT IS "SPIRITOURISMUS" IN FRANCE? AN EXPLORATORY STUDY
GENERATION Y /CULINARY TOURISM: DEVELOPMENT POTENTIAL FOR GENERATION Y
Julia E. Peters, Hochschule Kempten, Germany
Angelika Sennlaub, Hochschule Niederrhein, Germany
A PRIORI EXPECTATIONS IMPACT EXPECTATION FULFILLMENT AND DESTINATION LOYALTY
Robert J. Harrington, Washington State University
Michael Ottenbacher, Heilbronn University, Heilbronn, Germany
Khasif Hussain, Taylor' s University, Kuala Lumpur, Malaysia
10:20 Cont. 3: GASTRONOMIC TOURISM AND TERRITORIAL DEVELOPMENT: THE CASE OF
Chair: Albert Stöckl, IMC University of Applied Sciences Krems/Austria
(SPEECHES IN GERMAN - INTERPRETING IN ENGLISH)
TOURISM DEVELOPMENT IN THE OKANAGAN VALLEY OF BRITISH COLUMBIA
Donna Marie Senese, University of British Columbia Okanagan, Kelowna, Canada
Coleen Hiner, Texas State University, Texas, USA
Filippo Randelli, Universita degli studi Firenze, Firenze, Italy
John S. Hull, Thompson Rivers University, Kamloops, Canada
10:05 Cont. 2.: TOURISM FOODIES VS. NON FOODIES: HOW DOES CULINARY IMPORTANCE AND
Session 3.1 Culinary and Wine Tourism & Products, Room B003
Chair: Axel Dreyer, Deutsche Gesellschaft für Tourismuswissenschaft (DGT)
Chair: Michael Mair, FHWien University of Applied Sciences,
09:50 Cont. 1: THE AESTHETIC OF EVOLUTIONARY LANDSCAPE CHANGE THROUGH WINE
09:45
Session 2.1: DGT Session, Room B001
Discussion - Q&A
CHANNELS
Donna Sundbo, University College Zealand, Denmark
Jon Sundbo, Roskilde University, Denmark
10:35
Discussion - Q&A
Q&A - Discussion
10:45
COFFEE BREAK
11:15
11:15
11:15
Session 1.2 Culinary and Wine Tourists, Room B002
Session 2.2 DGT Session, Room B001
Chair: Petra Binder, FHWien University of Applied Sciences of WKW, Vienna, Austria
Chair: Judith Schmid, FHWien University of Applied Sciences of WKW, Vienna, Austria
11:20 Cont 1.: WESTERN PRODUCT CONSUMPTION AMONG EMERGING MARKET CONSUMERS:
THE CASE OF CHINESE WINERY TOURISTS
Kyuho Lee, Sonoma State University, USA
Melih Madanoglu, Florida Atlantic University, USA
Jaeyoun Ko, Kyunghee University, South Corea
11:35 Cont. 2: PROFILING WINE TOURIST INVOLVEMENT SEGMENTS: A CASE STUDY OF
Session 3.2 Culinary & Wine Tourism and other relevant topics, Room B003
11:20 Cont. 1: DAS KULINARISCHE ANGEBOT IN ÖSTERREICH: SELBST- UND FREMDBILD IM
Chair: Michael Mair, FHWien University of Applied Sciences of WKW, Vienna, Austria
11:20 Cont 1.: EVALUATION OF THE RELATIONSHIP BETWEEN NEEDS OR AFFECTS AND EATING BEHAVIOUR
VERGLEICH / AUSTRIA'S CULINARY OFFERINGS - A COMPARISON OF INTERNAL AND
EXTERNAL VIEWS
Claudia Bauer-Krösbacher, IMC University of Applied Sciences, Krems,Austria
Albert Stöckl, IMC University of Applied Sciences, Krems, Austria
Stephanie Tischler, IMC University of Applied Sciences, Krems, Austria
11:35 Contr. 2: POTENZIALERMITTLUNG UND VERMARKTUNGSSTRATEGIEN DES KULINARISCHEN
MITTELBURGENLAND
Christian Weismayr, MODUL University Vienna, Austria
Lidija Lalicic, MODUL University Vienna, Austria
Franziska Bauer, FHWien University of Applied Sciences of WKW, Vienna, Austria
Hilmi Rafet Yüncü, Anadolu University, Turkey
Ayse Hepkul, Anadolu University, Turkey
11:35 Cont. 2: BUILDING THE GASTRONOMIC BRAND OF TOURIST DESTINATIONS
TOURISMUS- DARGESTELLT AM BEISPIEL BRANDENBURG / CULINARY TOURISM: POTENTIAL
INVESTIGATION AND MARKETING STRATEGIES - THE CASE OF BRANDENBURG
Lara-Marie Rose, Institut für Hospitality, Ostseebad Ahlbeck, Germany
Julia Trabskaya, National Research University Higher School of Economics, Saint-Petersburg, Russia
Cont. 3.: TOURISMUS & WEINBAU IM NATURPARK SÜDSTEIERMARK / NATURE PARK
"SÜDSTEIERMARK": TOURISM AND VINICULTURE
Ulrike Pröbstl-Haider, University of natural Resources and Life Sciences Vienna, Austria
Cont. 3: BASIC CULINARY ATTITUDES OF GUESTS OF VIENNA'S GASTRONOMY
BUSINESSES
Klaus Fritz, FHWien University of Applied Sciences of WKW, Vienna, Austria
Daniela Wagner, FHWien University of Applied Sciences of WKW, Vienna, Austria
11:50 Cont. 4.:BEGRIFFSBESTIMMUNG UND ERSCHEINUNGSFORMEN VON VINOTHEKEN: EIN
Cont. 3: WINE, MONASTRIES AND TOURISM
Silvia Aulet, University of Girona, Spain
Joaquim Majo, University of Girona, Spain
Josep Roca, El Celler de Can Rocca, Spain
TYPOLOGISCHER ANSATZ ZUR BILDUNG REAL EXISTIERENDER TYPEN / WINE SHOPS:
DEFINITION AND MANIFESTATIONS - AN APPROACH TO GENERATE REAL EXISTING TYPES
Axel Dreyer, Hochschule Harz, Wernigerode, Germany
Juliane Ratz, Hochschule Harz, Wernigerode, Germany
Kristin Schirrmeister, Hochschule Harz, Wernigerode, Germany
11:50
11:50
12:05
Discussion - Q&A
Discussion - Q&A
Discusion - Q&A
12:05
12:05
12:15
LUNCH & MAKING OF "VIENNESE APPLE STRUDEL"
02:15
02:15
02:15
Session 1.3 Culinary and Wine Tourism & Regions, Room B002
Session 2.3 DGT Session, Room B001
Chair: Klaus Fritz, FHWien University of Applied Sciences of WKW, Vienna, Austria
Chair: Axel Dreyer, Deutsche Gesellschaft für Tourismuswissenschaft (DGT)
02:20 Cont. 1.: THE IMPORTANCE OF NETWORKS AND COOPERATION IN WINE TOURISM - A
02:20 Cont. 1: SÜDSTEIRISCHE TOSKANA - EINE REGIONALMARKE MIT POTENTIAL
COMPARISON OF TOURISTIC STAKEHOLDERS IN THE GERMAN MOSELLE AND FRANCONIA
WINE REGIONS
Tim Harms, University of Applied Sciences Stralsund, Germany
02:35 Cont. 2: CO-CREATING HOSPITALITY EXPERIENCES AT THE CELLAR DOOR: A CASE STUDY
Chair: Anja Rösner, FHWien University of Applied Sciences of WKW, Vienna, Austria
02:20 Cont. 1: TOURISM, PLACE BRANDING AND THE LOCAL-TURN IN FOOD: THE NEW NORDIC CUISINE
Marcus Kottinger, FHWien University of Applied Sciences of WKW, Vienna,Austria
Can-Seng Ooi, Copenhagen Business School, Denmark
Jesper Strandgaard Pedersen, Copenhagen Business School, Denmark
Cont. 2 DAS NEHME ICH AUCH: EINE EMPIRISCHE UNTERSUCHUNG DES
BESTELLVERHALTENS
Günter Schamel, Freie Universität Bozen, Italy
02:30 Cont. 3: EINE ANALYSE DES WOCHENEND-Außer HAUS FRÜHSTÜCKVERHALTENS VON IN
OF WAIHEKE ISLAND
John Edwin Kelly, AUT University, New Zealand
02:50 Cont. 3: WINE AND CULINARY TOURISM'S ROLE IN GEORGIA
Session 3.3 Culinary and Wine Tourism in the 21st Century, Room B003
02:35 Cont. 2.: MANAGING CHANGE IN TRADITIONAL ENVIRONMENTS - THE CASE OF THE VIENNESE
WIEN LEBENDEN PERSONEN. DARGESTELLT AM BEISPIEL DES RESTAURANT "DAS CAMPUS".
/ ANALYSIS OF EATING OUT BREAKFAST AT THE WEEKEND OF VIENNESE INHABITANTS - THE
CASE OF RESTAURANT "DAS CAMPUS"
Barbara Frieß, FHWien University of Applied Sciences of WKW, Vienna, Austria
HEURIGEN WINE TAVERNS
Albert Stöckl, IMC University of Applied Sciences Krems, Austria
Cornelia Caseau, Burgundy School of Business, Dijon, France
02:40
Cont.3: COMMUNICATIONG NEW DEFINITIONS OF TERROIR TO A MILLENIAL AUDIENCE THROUGH THE
MEDIUM OF FOURTH SPACE
Brian Murphy, Institute of Technology, Tallaght, Ireland
Cont 4.: RAHMENBEDINGUNGEN FÜR UND ERWARTUNGEN WEINAFFINER LEISTUNGSTRÄGER
AN EINE DESTINATION CARD MIT WEINTOURISTISCHEN ANGEBOTEN (UNTERSUCHT AM GWC
MITGLIED RHEINHESSEN) /DESTINATION CARD WITH WINE TOURISM OFFERS: PARAMETERS
FOR AND EXPECTATIONS OF OENOPHILE SERVICE PROVIDERS - THE CASE OF GWC MEMBER
RHEINHESSEN
Knut Scherhag, Hochschule Worms, Germany
Ines Binninger, Hochschule Worms, Germany
Giorgi Begadze, Ilia State University, Georgia
Khatia Darguashvili, Ilia State University, Georgia
02:50
02:50
03:05
Discussion - Q&A
03:15
03:45
04:15
03:05
Discussion - Q&A
Discusion - Q&A
COFFEE BREAK
CONFERENCE WRAP UP (Room B001)
07:00
EXPERIENCE VIENNA - GUIDED CULINARY TOUR THROUGH THE CITY OF VIENNA
10:00