Culinary Tourism in Kentucky Albert W. A. Schmid, MA CCP, CHE, CFBE, COI, CSS CEC, CCE, CCA, MCFE, CSW Professor & Chair, Hospitality Management, Hotel-Restaurant Management and Beverage Management Departments Sullivan University’s NCHS Louisville, Kentucky 05/16/22 By Albert W. A. Schmid, MA, CCP, CHE, CFBE, COI, CEC, CCE, CCA, MCFE, CSS, CSW 1
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Culinary Tourism in Kentucky Albert W. A. Schmid, MA CCP, CHE, CFBE, COI, CSS CEC, CCE, CCA, MCFE, CSW Professor & Chair, Hospitality Management, Hotel-
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04/18/23By Albert W. A. Schmid, MA, CCP, CHE, CFBE, COI, CEC, CCE, CCA,
MCFE, CSS, CSW9
An example of tourist expenditures
Food and Beverage Account for $2.07 Billion.
04/18/23By Albert W. A. Schmid, MA, CCP, CHE, CFBE, COI, CEC, CCE, CCA,
MCFE, CSS, CSW10
Conclusion
Questions?
04/18/23By Albert W. A. Schmid, MA, CCP, CHE, CFBE, COI, CEC, CCE, CCA,
MCFE, CSS, CSW11
Bibliography• The World Almanac and Book of Facts (2006) & (2009).• Economic Impact of Kentucky’s Travel and Tourism Industry -
2010 and 2011, by Kentucky Tourism, Arts, and Heritage Cabinet (2012).
• Food Tourism Around the World, by Hall, Shaples, Mitchell, Macionis, and Cambourne (2003).
• Culinary Tourism, ed. Lucy Long (2003).• Culinary Tourism, Journal of Culinary Science and Technology,
Harrington and Ottenbacher (2010), Volume 8, Number 1.• Kentucky’s Best by Linda Allison-Lewis (1998).• Out of Kentucky Kitchens by Marion Flexner (1949).
04/18/23By Albert W. A. Schmid, MA, CCP, CHE, CFBE, COI, CEC, CCE, CCA,