Gastronomic tourism in Polangui, Albay / Veronika Esther F. Bedural, Rodolfo Q. Salalima, and Chelsea Mavil P. Simbulan.

Undergraduate Theses (BSTM) - Tourism Management. Camarines Sur Polytechnic Colleges, 2024.

Includes bibliographic references.

This study explores the relationship between gastronomic motivations and experiences in Polangui, Albay, to understand how local restaurants enhance the municipality's appeal as a gastronomic destination. Using a quantitative approach, surveys were conducted with 100 respondents, and data were analyzed using percentage analysis, weighted means, chi-square tests, and Spearman correlation. The findings reveal a significant positive relationship between gastronomic motivations—such as sensory appeal, cultural experiences, personal connections, health considerations, and the desire for unique experiences—and respondents' overall gastronomic satisfaction. Sensory appeal and cultural immersion emerged as the strongest factors influencing satisfaction, driving repeat visits and strengthening Polangui's reputation as a gastronomic hub. Local restaurants play a crucial role in promoting sustainable tourism by showcasing the municipality’s unique culinary heritage and flavors. To further enhance gastronomic tourism, stakeholders are encouraged to use targeted promotional tools such as social media campaigns, digital storytelling, and influencer collaborations to highlight Polangui’s culinary treasures. Interactive experiences like cooking workshops, food-tasting events, and guided culinary tours can also engage visitors and emphasize the region’s cultural richness. These strategies will not only increase visitor interest but also position Polangui as a premier destination for culinary tourism, fostering economic growth and strengthening the region’s identity as a gastronomic hotspot.