Mingji Cui (p), Kotaro Okudaira, Hiroyuki Shibusawa

Ranita Karmakar

The widespread of COVID-19 has significantly impacted the tourism industry. In tourism-related establishments, the decrease in tourist demand has led to a substantial reduction in revenue, resulting in challenging business conditions. Particularly, hot spring tourist destinations, where accommodation facilities are concentrated in specific regions, exhibit a high dependence on tourism, making them vulnerable to external factors such as infectious diseases and natural disasters.
In July 2020, Hitoyoshi City, Kumamoto Prefecture, a hot spring tourist resort, suffered extensive damage due to flooding of the Kuma River caused by heavy rains. The crucial transportation routes, including trains, remain suspended. Additionally, on July 3, 2021, a debris flow disaster occurred in the Izu-yama region of Atami City, Shizuoka Prefecture, a historically hot spring region in Japan, leading to the displacement of numerous houses. Although the scale of the damage is smaller than that in Hitoyoshi City, the Atami City Tourism Division reported that the opportunity loss due to cancellations by lodging guests exceeded 15 billion yen. The compounded impact of infectious diseases and natural disasters intensifies the repercussions on the regional economy. Therefore, investigating the actual economic effects and recovery status is deemed crucial for considering support measures in future similar disasters.
This study aims to conduct a questionnaire survey targeting tourism-related establishments in Hitoyoshi City and Atami City, both affected by the combined impact of the COVID-19 pandemic and natural disasters. The research aims to examine the impacts of COVID-19 and natural disasters on the economic activities of these establishments, and through multivariate analysis, assess the effectiveness and challenges of various support measures. The ultimate goal is to obtain fundamental insights for tourism support measures.

Despina Dimelli (p)

Mingji Cui

Coastal areas are transitional areas between land and sea characterized by a very high biodiversity. They include some of the richest and most fragile ecosystems on earth, like mangroves and coral reefs. At the same time, coastal areas are those that are most visited by tourists, and in many coastal areas, tourism presents the most important economic activity. Coastal destinations are particularly vulnerable to the impacts of climate change and need to prepare comprehensive strategies related to climate mitigation and adaptation that involve all tourism stakeholders and the entire value chain, based on quantitative and qualitative policies, actions, and indicators.
The triple crises of climate change, biodiversity loss, and environmental pollution, as well as external disruptions such as the COVID-19 pandemic and growing geopolitical conflicts, are increasing threats for the tourism industry globally.
The aim of the current paper is to investigate the way tourism constructions have been developing during the last two decades on the island of Rhodes. It will analyze, with the use of aerial photos, the way the coastal zones of one of the most popular tourism destinations in Greece have been developed during periods of economic crisis and the COVID-19 crisis. Its aim is to analyze the degree to which the coastal zones have been shaped during the last 20 years and to investigate the factors that shape tourism development.

Raisha Roy (p), Lakshmi Sivaramakrishnan

Despina Dimelli

West Bengal, India, is known for its rich cultural heritage and numerous food festivals showcasing their rich cuisine and knack of sweet tooth like Rosogolla, Kheer, Malpua, Sandesh, and many more. This study investigates the impact of food festivals on customer experience and pleasure in Kolkata, West Bengal. The study uses structured questionnaires to collect data, focusing on urban teenagers as the main community group. The study evaluates festival service quality and identifies key factors: food, facilities, staff, and adequate information. The findings can help festival organizers develop service methods that improve emotional resonance, strengthen the festival's image, and increase attendee happiness, ultimately increasing loyalty to local food festivals. The study also reveals that age is the only demographic variable positively correlated with visitors' opinions of Bengali festival food. Other significant characteristics of Bengali festival food include uniqueness, scent, flavour, taste, presentation, diversity, richness of spices, and health benefits. The study identifies five essential elements for the growth of slow food tourism in Bengal: government backing, improved facilities, industry cooperation, increased public knowledge, and targeted advertising campaigns. This article highlights the potential of food tourism as a sustainable means of creating job opportunities and promoting regional cuisine, supporting Bengali tourism and reviving traditional cooking methods amidst modern trends.

Ranita Karmakar (p), Lakshmi Sivaramakrishnan (p)

Raisha Roy

Abstract
Gastronomy tourism provides an opportunity to generate benefits that can improve the local economy, socio-cultural aspects, and environmental protection. The purpose of this study was to examine the Gastronomy tourism activity in Darjeeling City and its contribution to the development of a sustainable tourism experience. The selection of this issue is based on the possibility of a culinary tourist boom in the hilly regions of Northern West Bengal, specifically in Darjeeling, and Kalimpong districts. The study employed qualitative approaches and utilised the triangulation data collection method. By engaging the local population, gastronomy tourists, the food business, and local government. The SWOC data analysis approach and flow model analysis technique were employed to produce the findings. The study reveals that the gastronomy tourism identity in Darjeeling City is shaped by the acculturation of Chinese, Tibetan, Nepali, and Indian cultures. This fusion of cultures, along with factors such as the availability of food ingredients, culinary skills, societal norms, religious beliefs, and the distinct flavours influenced by cultural and social influences, contribute to the gastronomic experience in the city. Gastronomy tourism activities in Darjeeling city provide tourists a sustainable and enriching experience. These products have the ability to serve as symbols of Darjeeling as a tourism destination. This study aims to make a valuable contribution to the advancement of tourism and can serve as a useful reference for building effective tourism development strategies in the city of Darjeeling.