Describe the problems of scale in achieving

Reference no: EM133317424

Question 1. Describe and give at least 3 examples each type of culinary and food tourism.

Question 2. How does it aid those groups/players (describe at least three ways-there are many)?

Question 3. Describe the problems of scale in achieving the benefits of culinary/food tourism for an area.

Reference no: EM133317424

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