Publication Details
Abstract
Food and dining experiences have evolved into primary drivers of tourism demand. Despite growing recognition of gastronomy as a strategic tourism asset, many regional destinations — particularly in transition economies — fail to integrate their culinary resources into coherent, competitive food service systems. This study presents the Regional Food Service Development Model (RFSDM), an integrated analytical framework synthesising gastronomic identity, local supply chain linkages, quality assurance, human capital, and digital transformation. Employing a PRISMA 2020 systematic review of 57 peer-reviewed publications (2000–2024) and a comparative case analysis of twelve destinations across Europe, Central Asia, and Southeast Asia, we identify five interrelated determinants of regional food service performance. Findings reveal that destination success is contingent not on any single factor but on the coordinated interaction of all five pillars within a multi-stakeholder governance structure. Implications for Uzbekistan — where Silk Road culinary heritage remains a substantially underutilised tourism resource — are discussed in depth.