Browsing by Author "BACKMAN, S, J."

Now showing 1 - 2 of 2

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.
A structural model to assess international visitors' perceptions about local foods in Tanzania
(Routledge, 2016) MGONJA, J, T; BACKMAN, K, F; BACKMAN, S, J.; MOORE, D, D; HALLO, J, C.
Interest in the use of local food in tourism and hospitality is growing in both industry and academic circles. Most research on local food has focused on its potential to enhance local community development, while relatively little research has examined the way tourists perceive local foods in developing countries. This study applies image theory to evaluate perceptions of international tourists regarding local foods in Tanzania. Data were collected between June and August, 2014 using a survey method. The study population consisted of 520 international tourists departing from Kilimanjaro International Airport. Data were analyzed using structural equation modeling (SEM) with EQS 6.2. The results demonstrated that cognitive/perceptual and affective evaluations are two interdependent psychological constructs which, taken together, play a key role in understanding individuals’ overall perception about local foods. The cognitive/perceptual evaluations formed by individuals as a result of accumulated knowledge and beliefs about local foods influence the way individuals perceive local foods. Likewise, the affective evaluations (feelings) about local foods significantly influenced individuals’ overall perceptions about local foods. The results also show that many hotels where tourists stayed did not provide sufficient varieties of, or information about, local foods. Recommendations arising from the research relating to food policy and regulation are presented.