MANAGEMENT INNOVATION IN LOCAL FOOD BUSINESSES TO SUPPORT EXPERIENTIAL TOURISM

Abstract

This academic article aims to analyze and synthesize the concept of management innovation in local food businesses to support experiential tourism within the context of the contemporary economy, where experiential value is increasingly prioritized over traditional consumption of goods and services. The study employs a documentary analysis approach and conceptual synthesis based on relevant theoretical frameworks, including management innovation, experiential tourism, and gastronomy tourism, in order to explain the mechanism through which local food resources are transformed into experiential value in a systematic manner. The findings indicate that local food businesses possess significant potential to generate economic and cultural value; however, they still face limitations in management practices that hinder the effective integration of food resources with tourism experiences. This article therefore proposes a new body of knowledge in the form of a system-based conceptual framework of management innovation, comprising four key dimensions: food product innovation, experiential innovation, service process innovation, and network and marketing innovation. These dimensions function as transformative mechanisms that convert local value into meaningful and memorable tourism experiences. Furthermore, the proposed framework explains the dynamic relationships among these dimensions as an integrated value creation system, leading to outcomes such as tourist satisfaction, business competitiveness, and community sustainability. In terms of practical implications, the findings can serve as a guideline for entrepreneurs and relevant stakeholders in developing local food businesses aligned with experiential tourism trends. In addition, the framework provides a foundation for future empirical research aimed at enhancing tourism potential and promoting sustainable grassroots economic development.