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Overtourism im Spannungsverhältnis zwischen Akzeptanz und Aversion

Author

Listed:
  • Bauer Alfred

    (Hochschule KemptenBahnhofstraße 61, D-87435KemptenDeutschland)

  • Gardini Marco A.

    (Hochschule KemptenBahnhofstraße 61, D-87435KemptenDeutschland)

  • Skock André

    (Hochschule KemptenBahnhofstraße 61, D-87435KemptenDeutschland)

Abstract

Was ist unter dem Begriff Overtourism zu verstehen? Welche Dimensionen, Indikatoren und Kriterien sind von Relevanz, um dieses touristische Phänomen adäquat zu beschreiben? Klingen diese Fragen auf den ersten Blick nach einer sehr theoretischen Betrachtungsperspektive, sind sie dennoch für die Zukunft des Tourismus von enormer praktischer Bedeutung, ist doch die originäre Erfassung und Vermessung der thematischen Variationsbreite des Phänomens Overtourism gleichermaßen sowohl für die Theorie als auch für die Praxis existenziell, um den diesbezüglichen Herausforderungen für die Tourismuswirtschaft entgegentreten zu können. Um eine Antwort auf die Wahrnehmung und Behandlung sozioökonomischer Konflikte in touristischen Zielgebieten geben zu können, ist denn auch ein grundlegendes Themen- und Problemverständnis vonnöten, um im Spannungsverhältnis zwischen Akzeptanz und Aversion, die facettenreichen Wirkungen und Effekte des Overtourism auf alle beteiligten Stakeholder besser verstehen und entsprechende Maßnahmen sowie Handlungsempfehlungen entwickeln zu können. Der vorliegende Beitrag soll im Zuge einer deskriptiv-explorativen Herangehensweise und der Vorstellung einer Fallstudie mehr Klarheit über die Phänomenologie und die damit verbundenen Forschungs- und Untersuchungsperspektiven im aktuellen Overtourism-Diskurs liefern.

Suggested Citation

  • Bauer Alfred & Gardini Marco A. & Skock André, 2020. "Overtourism im Spannungsverhältnis zwischen Akzeptanz und Aversion," Zeitschrift für Tourismuswissenschaft, De Gruyter, vol. 12(1), pages 88-114, July.
  • Handle: RePEc:bpj:touwis:v:12:y:2020:i:1:p:88-114:n:7
    DOI: 10.1515/tw-2020-0014
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    References listed on IDEAS

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