Review of Related Literature

This section of our study discusses the pertinent literature linked with the feasibility study

on the proposed establishment of Jojie’s Painitang Bol-anon in Bohol-International Airport.

According to the Government of Canada (2012), establishments that mainly engaged in

making meals, snacks and beverages, to customer demand, for immediate consumption on and

off the premises falls under the food and beverages sector that is popularly known to tourism

professionals by its trademark as F&B.

According to the official data from Philippine Statistics Authority (2017), the F&B sector

performance formed by food industry, thru beverage making accounting for just 4.2% of the

entire value added of manufacturing and also accounted for 10% of GDP and for 51.2% of the

nominal gross value added (GVA) of the Philippine manufacturing industry in 2017.

According to Briscoe and Tripp (2014), the industry where a café and restaurant falls

under, developed out from simple beginnings: as individuals travelled from their homes, going

about their business meetings, they often have the need and desire to eat and drink. In line with

this, it was encouraged to supply food and beverage as the desired interest of the public

became more diverse.

According to a study, the offerings of native products and cooking traditions to both

international and domestic tourist adds a new element to the appearance of the tourist

destinations and generates additional economic activity in and around the destination that

makes the combination food and tourism influential demand in recent years.

According to the report of Mordor Intelligence Inc. (2017), a growth of 5.82% over 2016

of the Traditional Snacks market in the Philippines listed a positive yearly growth rate (CAGR) of
6.10% throughout the period of 2012 to 2017 with a sales value of PHP 967.51 Million in 2017.

The robust performance attained by the market in 2016 is 6.36% growth over its preceding year

and its weakest performance in 2017, when it only increased by 5.82% over 2016.

According to Okech (2014), one of the factors of the relationship between food and tourism

is that of the advertising strategies of local food. In connection to this, tourism department should

cater and supply variety of products and invest more traditional and local found tourism-based

components of which food and beverages should be in no exclusions.

Airports are considered as the cultural entrance to a country, for this reason they can add

to the totality of the experience of one’s destination and not just aeronautical services are catered

in the airports but also retail shops, cafes, restaurants, hotels and experiences. (Gheorghe, C.

M., Sebea, M., & Stoenescu, C,2016).

The airport act as the laboratory and source of relevant information to various

companies in promoting their brands and has been the retail destination (Deloitte, 2015).

According to Assies (2014), examination on the strategies in some European airports,

local products are given much significance which would satisfy the passengers’ needs in a way

that they would experience the culture and place.

As part of the traveler’s experience, the consumption of local cooking is a way of breaking

with standardized, daily practice by captivating the tourist off into new culinary realms as their

curiosity in various food cultures is an aspect for local development in the grounds of agro-food

and crafts which contributes to the enrichment of food culture and heritage. This partition from

everyday life is already possible in the home country through eating exotic food at home, the

supposed ethnic restaurants (Bessiere & Tibere, 2013.)

 According to Algarme (2017), Filipinos love to eat and love to experiment on their food

and these are reflected on their local food and native delicacies which are brought as pasalubong.

Whether you travel by sea or by air in the Philippines, variety of foods are offered that are famous

in their locality.