TY  - BOOK
AU  - 
AU  - 
ED  - 
ED  - 
ED  - Anatolia.28:3 (September 2017). pp.404-421
ED  - 
SN  - 2
PY  - 0000///46
CY  - 
PB  - 
KW  - 
KW  - 2
KW  - 0
KW  - 6
KW  - 20
KW  - FOOD TOURISM
KW  - LOCAL FOODS - FINLAND
KW  - TOURISM EXPERIENCES - FINLAND
KW  - sears0
N1  - ABSTRACT :  The present study was undertaken with the purpose of understanding what makes a memorable food experience (MFE) for tourists. Twenty - two interviews were carried out with a sample of tourists who visited Rovaniemi, Finland. Using grounded theory as a data analytic approach, this paper proposes a conceptual framework of MFE, which is comprised of a number of key components: local specialities and food attributes (taste), authencity, novelty, togetherness and social interaction, hospitality, and servicescape including food souvenirs. The implications for managers are that service providers should offer local specialities; give tasty , novel and auntentic food experiences; encourage social interaction, hospitality, and servicescape including food souvenirs. The implications for managers are that service providers should offer local spaecialities, give tasty , novel and authentic food experiences' encourage social interactions between tourists and the service provider; offer warm and welcoming hospitality; focus on the servicescape; and serve food (including food souvenirs) on wooden plates and in wooden cups; 5
ER  -