ABSTRACT
This chapter examines the daily work practice in small-scale restaurants in rural tourist destinations in relation to the restaurateurs' visions of local food use. The enrichment of regional culinary status and the use of local food is a part of developing rural tourist destinations. Bessire discusses local heritage in the food context as an element of tourist development on a local level. The daily work is a combination of knowledge, timing, focus and interaction. Education in restaurant work can augment professionalisation, but most of all, it will require further reflectivity concerning evaluation, planning and networking in the industry. Furthermore, promotion and publicity are common strategies at regional agency levels to augment food tourism, as noted by Hall and Mitchell in the case of Australian and New Zealand. The securing of the availability of local food and the estimation of consumption are also complicated matters and certainly need to be planned and evaluated from season to season.
