Research Key

food as a determinant of domestic tourist behaviour in Kumba I Municipality

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This study seeks to know if food is a determinant of domestic tourist behaviour in the Kumba I municipality.

The general objective of this study is to access food potentials as a determinant of domestic tourist behaviour in Kumba I municipality in a bid to seek strategies to help improve on the potentials.

The specific objectives seek: to identify food as a tourist attraction in Kumba I municipality, to evaluate food preferences or motivators, satisfaction and loyalty, challenges of promoting food tourism amongst domestic tourist and to propose strategies for integrating and promoting food tourism into domestic tourism development.

Data for this research was collected using both primary and secondary data. the data collection instruments included: questionnaires, interview, observation and documents review.

The qualitative data was analysed and organized based on pattern, repetition and commonalities into themes based on the study variables. Quantitative data involved questionnaires from the field. The raw data obtained from the field was cleaned, sorted and coded.

The coded data were entered into a computer (Microsoft excel program), checked and statistically analysed. The results were presented in the form of tables and charts then discussed the objectives of the study.

The results indicated that the research is guided by the hypothesis that: Traditional dishes and variety have a positive influence on domestic tourist behaviour as opposed to continental dishes

                                                                 CHAPTER ONE

                                                       GENERAL INTRODUCTION

1.1 Background of the study                                

Food tourism is simply a matter of exploration or travelling beyond your immediate neighbourhood to find great food of your taste.

It is now considered a vital component of the tourism experience. Food tourism in this organized shape is a recent practice giving rise to an offshoot tourism niche.

Food tourism gained popularity in 2001, when Erik Wolf, the president of the International Culinary Tourism Association (ICTA) launched a white paper about culinary tourism which he defines food tourism as “ the pursuit and enjoyment of unique and memorable food and drinking experiences, both far and near.

The presence of French bread in France has made tourist visit the area more will increases the revenue in the country, as well as other African countries like Cameroon, Nigeria and Ghana since most tourists love the taste of African meal.

1.2 Statement of the problem

Evidence from the tourism literature suggests that tourist food consumption can be influenced by socio-demographic factors.

For instance, Tse and Crotts (2005) found that tourists’ age was negatively correlated with the number and range of their culinary explorations. 

This suggests that elder tourists may consume a narrower range of foods available in a destination. Kim et al (2009), also identified gender, age, and education as three socio-demographic variables that affect tourists local food consumption.

One major problem of food being a determinant of domestic tourist behaviour is that most domestic tourists do not yet see food as a source of growth and motivator for travel. As such, they tend to underlook the potentials food has as a pull factor in tourism.

Another is that lesser-known destinations offering first-rate food may not have the accommodations and other Infrastructure for the tourist. The inaccessibility by the tourist to come in contact with the chef, visit the kitchen, show love and appreciation which confers on them.

Food variety in Kumba is not exploited since the inhabitants pay little attention to it.

Also, food hygiene and sanitation is poor because most restaurants use well water to cook which is not convenient for everyone and also the dishes are being washed with unclean water thus this makes the food not to be hygienic.

Moreover, over importance is not being given to the home and traditional food, unlike the continental food which people prefer over their traditional food since it’s easy and less expensive to make and it is not time-consuming.

1.3 Research Questions

The following research questions are answered in this study

  1. What are the various dishes served in the KumbaI municipality?
  2. Which dishes are most preferred and how-to food attributes affect domestic tourist behaviour in Kumba I municipality?
  3. What accounts for the lack of food tourism promotion among domestic tourist?
  4. How can food tourism be developed amongst domestic tourists?

1.4 Research Objective;

1.4.1 General Objective

The study seeks to assess food potentials as a determinant of domestic tourist behaviour in KumbaI Municipality.

1.4.2 Specific Objective

The specific objectives will seek to:

  • To identify food varieties that can serve as a tourist attraction in Kumba municipality.
  • To determine food preferences amongst the local population in the Kumba I municipality.
  • Challenges of promoting food tourism amongst domestic tourist.
  • To propose strategies for integrating and promoting food tourism into domestic tourism development.
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