Regional Cuisine

Excellence in gastronomy as a tool for the tourist industry

Eating seafood chowder (photo: Lena Johannessen)

Eating seafood chowder (photo: Lena Johannessen)

Food has always been a fundamental part of traveling. The dining experience is continuously claiming ground as a new element of cultural tourism. The main motivations are found in the search of pleasure through unique or unusual dining experiences, leaving behind mainstream fare in favor of the genuine, typical dish of each destination on a traveler’s itinerary. The search for culinary roots and the way we understand a culture through its food have quickly increased in popularity. Surveys of tourists in this region indicate a desire to know the culinary delights of our exotic destinations. However, sometimes this desire comes with disappointments in service and cleanliness, leading to a negative overall experience for the tourist.

As a result, the Hospitality Academy of ITCA-FEPADE is offering a wide range of courses in the culinary field (pastry, bakery and general cooking courses) to provide knowledge to tourism professionals as well as those who are interested in starting a restaurant or related business.

Eating regional cuisine (photo: Lena Johannessen)

Eating regional cuisine (photo: Lena Johannessen)

The Hospitality Academy recognizes the competition in the tourism sector as well as the fast evolution and segmentation of the market, so it has developed integral courses in hotel administration and food and beverage administration. Students learn such topics as control of expenses, strategic management of a hotel, administration of human resources for hotels, hostels, restaurants, coffee shops and others. Tourism businesses are invited to participate in these courses and learn more about gastronomy and tourism.

For more information: (503) 2514-7487, 2514-7486, info@academiadehosteleria.org, www.academiadehosteleria.org

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