1.2 World Gourmet Summit (WGS)
WGS began in 1997 after a chance meeting between Peter Knipp, head of Peter Knipp Holdings Pte. Ltd (PKH), and Dr Tan Chin Nam, the then Chief Executive of the Singapore Tourism Board (STB). The reason Peter Knipp launched WGS was to showcase Singapore’s culinary diversity. They planned a tourism oriented programme that would not only showcase Singapore’s food, wine and service to the world, but it would bring the world’s gastronomy to Singapore (Chaney & Ryan, 2012). Thereafter, it was developed by chefs, hotels and restaurants in Singapore, and with the support of the Singapore Tourist Board (STB), it has become an established part of Singapore's portfolio of events and special interest tourism.
As mentioned …show more content…
This helps to achieve WGS’ first objective.
The WGS is the middle junction of imported cuisines and local ethnic cuisines. The programmes take place at various five-star hotels and top-rated restaurants across Singapore, thus achieving WGS’ second objective.
Additionally, WGS has the ability to engage and increase participation by top chefs and wine experts, local restaurants and hotels, government and an expansion of the market of elite food and wine consumers (Chaney & Ryan, 2012), which achieves WGS’ third …show more content…
It is the largest of its kind in the world (City of Melbourne, 2011). It includes ticketed and non-ticketed events that are integrated into the festival’s programmes that are designed to spread awareness to festival participants about food and wine culture. It includes programmes like Masterclasses, all-day conferences for anyone interested in food, eating out and the food media; the future of food; and how the face of Australian food will be shaped in the coming years’ (Hede, 2008). The event’s hospitality, food and wine industries were integral to the success of these events, as they provided their expertise as exhibitors, suppliers, and vendors at the event, and as ambassadors. The event was also well-patronised by the general public which indicated to the festival management that locals and foreigners have interest in food and wine culture. The non-ticketed events enable the MFWF to engage with a broader spectrum of attendees, thus enhancing the opportunities to create greater social outcomes in the host
WGS began in 1997 after a chance meeting between Peter Knipp, head of Peter Knipp Holdings Pte. Ltd (PKH), and Dr Tan Chin Nam, the then Chief Executive of the Singapore Tourism Board (STB). The reason Peter Knipp launched WGS was to showcase Singapore’s culinary diversity. They planned a tourism oriented programme that would not only showcase Singapore’s food, wine and service to the world, but it would bring the world’s gastronomy to Singapore (Chaney & Ryan, 2012). Thereafter, it was developed by chefs, hotels and restaurants in Singapore, and with the support of the Singapore Tourist Board (STB), it has become an established part of Singapore's portfolio of events and special interest tourism.
As mentioned …show more content…
This helps to achieve WGS’ first objective.
The WGS is the middle junction of imported cuisines and local ethnic cuisines. The programmes take place at various five-star hotels and top-rated restaurants across Singapore, thus achieving WGS’ second objective.
Additionally, WGS has the ability to engage and increase participation by top chefs and wine experts, local restaurants and hotels, government and an expansion of the market of elite food and wine consumers (Chaney & Ryan, 2012), which achieves WGS’ third …show more content…
It is the largest of its kind in the world (City of Melbourne, 2011). It includes ticketed and non-ticketed events that are integrated into the festival’s programmes that are designed to spread awareness to festival participants about food and wine culture. It includes programmes like Masterclasses, all-day conferences for anyone interested in food, eating out and the food media; the future of food; and how the face of Australian food will be shaped in the coming years’ (Hede, 2008). The event’s hospitality, food and wine industries were integral to the success of these events, as they provided their expertise as exhibitors, suppliers, and vendors at the event, and as ambassadors. The event was also well-patronised by the general public which indicated to the festival management that locals and foreigners have interest in food and wine culture. The non-ticketed events enable the MFWF to engage with a broader spectrum of attendees, thus enhancing the opportunities to create greater social outcomes in the host