Avaliação do potencial do turismo gastronômico do Seridó potiguar

Abstract

This work has the general objective of evaluating the potential of gastronomic tourism in Seridó Potiguar based on hospitality, events and itineraries. Methodologically, bibliographical research and field research were adopted; and, as the nature of the research, the descriptive and exploratory method. In the field research method, different enterprises in the food and beverage (F&B) category were used as research objects, in the cities of Caicó, Currais Novos and Jucurutu. As research subjects, Tourism secretaries, owners and cooks of the most diverse food and beverage businesses and, finally, their customers were interviewed. To this end, the study drew on the theoretical basis of several scholars in the field, such as Ignarra (2003); Dencker and Bueno (2003); Dias (2002), Gimenes (2011); Schlüter (2003); Silvera (2010), among others. As a conclusion of this study, it is observed that from the survey carried out in relation to the potential of gastronomic tourism, in the region of Seridó potiguar, this activity alone is not enough to attract tourists all year round, and that the limited offer of events and itineraries in the region are also not enough to do so. However, it is hoped that this mix of flavors and hospitality of the people of Rio Grande do Norte, as well as the suggested itineraries, will serve as a basis for future studies for students of Tourism and Gastronomy courses.