Department of Tourism and Recreation

Permanent URI for this communityhttp://10.10.97.169:4000/handle/123456789/976

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Browsing Department of Tourism and Recreation by Author "BACKMAN, K, F."

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    Cultural community-based tourism in Tanzania: Lessons learned and way forward
    (Routledge, 2015-02-13) MGONJA, J, T.; SIRIMA, A; BACKMAN, K, F.; BACKMAN, S, J.
    Cultural tourism programmes (CTPs) provide opportunities for rural communities to supplement their income. While these programmes are intended to empower local people and reduce poverty, the mechanisms used for choosing the targeted ‘communities’ remain largely unexamined. This paper analyses the planning, structure and implementation of CTPs as a form of community based tourism in selected areas in Tanzania. Data were collected from two CTP groups (10 people in total) and five government officials at the national level using in-depth interviews. Analysis was carried out using NVIVO for theme generation. Major themes derived include lack of clear description of who constitutes CTPs and that existing CTPs differ greatly in terms of structure, size, development level and resource capacity, and many lack clear benefit-sharing mechanisms. There is a need for the government to continue supporting these initiatives at all levels, to nurture newly created CTPs and to provide continual technical support for the existing ones.
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    FACTORS MODERATING AND MEDIATING VISITORS’ PERCEPTIONS ABOUT LOCAL FOODS IN TANZANIA
    (Cognizant, LLC., 2016) MGONJA, J, T; BACKMAN, K, F.; BACKMAN, S, J; MOORE, D, D.; HALLO, J, C
    Although Tanzania is well known for the quality of its natural and cultural resources, its food tourism linkages has largely remained unknown and unexplored. In recent years, the use of local foods in tourism has grown considerably and has become one of the most dynamic and creative segments of the tourism industry in the world. Most studies on food tourism networks have focused on the economic, environmental, and sociocultural impacts, while relatively little research has examined factors moderating and mediating international visitors’ perceptions on local foods in destinations they visit. The study population consisted of international tourists departing from Kilimanjaro International Airport (n = 520, response rate = 88.8%). Data were analyzed using general linear model (GLM) univariate from SPSS software and confirmatory factor analysis (CFA). The results demonstrated that knowledge on sustainability mediate the relationships between visitors’ education and total perception about local foods in Tanzania. Further results illustrated that gender of the respondents moderate the relationship between individuals’ income and their total perception about local foods in Tanzania. This research not only highlights some key factors regarding perception of local foods but may also help explore how existing policy options should be polished to encourage food tourism linkages.