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Journal articles on the topic 'Concept of gastronomic event'

Author: Grafiati

Published: 30 May 2022

Last updated: 31 July 2025

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1

Stavska, Uliya. "GASTRONOMIC TOURISM AS A POPULAR DIRECTION IN THE TOURISM INDUSTRY." "EСONOMY. FINANСES. MANAGEMENT: Topical issues of science and practical activity", no. 2(64) (August 23, 2023): 148–67. http://dx.doi.org/10.37128/2411-4413-2023-2-10.

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The article is devoted to investigation of the popularity and prospects of the development of gastronomic tourism both in the whole world and in Ukraine. The directions of gastronomic tours are given and described, namely: rural tour, restaurant tour, educational tour, ecological tour, event tour and combined tour. The difference between the concepts of «cookery» and «gastronomy» is clarified, the latter term being broader. The process of formation of the local gastronomic brand, it’s components and influence on the socio-economic development of the territorial community is defined. It is indi

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Rubish, Maryna, Myroslava Choriy, and Lilia Zelenska. "GASTRONOMIC TOURISM AS A MEANS OF ACTIVATION TOURIST DESTINATIONS." Scientific Bulletin of Mukachevo State University. Series “Economics” 1(13) (2020): 61–66. http://dx.doi.org/10.31339/2313-8114-2020-1(13)-61-66.

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Trends in tourism development of the XXI century suggest that one of the promising areas related to the acquaintance with the production, cooking technology and tasting of national dishes and drinks is gastronomic tourism. The concept of forming a tourist product in the form of a gastronomic or culinary tour combines economic, social and cultural values of the territory, covers the climate, traditional agriculture and crafts, art, national customs, traditions and life. That is, gastronomic tourism fully contributes to the development of the tourism sector and is a means of activating the touri

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Bodzhgua, A. Yu., and Y. A. Voinova. "Marketing tools for promoting gastronomic brands in tourism." Service and Tourism: Current Challenges 16, no. 3 (2022): 7–15. https://doi.org/10.5281/zenodo.7421350.

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<em>The development of a program for promoting specialized tourist products with gastronomic elements, at the stage of emerging demand requires the use of special marketing tools. The article reveals the marketing essence of the gastronomic tourist product and justifies the use of gastronomic branding as a fundamental tool for market positioning and promotion in a competitive market. An overview of the regional resource potential for discovering the recognizable regional gastronomic brands and gastronomic tourism practices substantiate the need to distinguish gastronomic tourism into an indepe

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Zhunusova, A. A., N. Zh Kurmankulova, D. I. Dzhangeldina, and S. K. Kanatova. "Model of organizing events and gastronomic tourism as a factor in increasing the competitive advantages of tourism in Kazakhstan." Bulletin of "Turan" University, no. 3 (October 4, 2024): 246–57. http://dx.doi.org/10.46914/1562-2959-2024-1-3-246-257.

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This article focuses on the popularization of a new direction in tourism in Kazakhstan – event and gastronomic tourism. This study aims to develop an organizational model and innovative ways to promote event and gastronomic tourism, increasing its attractiveness and the competitiveness of the industry as a whole. The main directions of this article are the development of gastronomic and event tourism in Kazakhstan, identification of resource potential, concepts for promoting a tourist product, based on the development of effective methods and tools, development of an innovative program for the

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Ozel, Meltem, and Şeyma Filiz. "Contributing to Gastrodiplomacy through Culinary Experience: A Cooking Event in Spain." İstanbul Gelişim Üniversitesi Sosyal Bilimler Dergisi 11, no. 2 (2024): 768–80. http://dx.doi.org/10.17336/igusbd.1322719.

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It is utilized by governments as a potent strategy for building and cultivating contacts with other countries and cultures, as well as contributing to nation branding through gastrodiplomacy, culinary arts, and public diplomacy. Within the framework of public diplomacy, gastrodiplomacy—also known as culinary diplomacy—can be characterized as the transfer of culture through the kitchen. In the context of gastrodiplomacy and nation branding, the study focuses on gastronomic experiences that highlight the distinctive qualities of a nation. The article will also refer to the work of Carmen Antón,

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Nesterchuk, Inna Konstantinovna. "EVALUATION AND MAIN STAGES OF FORMATION OF TOURIST-RECREATIONAL AND GASTRONOMIC POTENTIALS OF THE REGION IN THE CONTEXT OF DEVELOPMENT OF GASTRONOMIC TOURISM." GEOGRAPHY AND TOURISM, no. 52 (2019): 33–44. http://dx.doi.org/10.17721/2308-135x.2019.52.33-44.

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The article considers regional recreational-tourist and gastronomic potentials as important elements of the development of the Right-bank Polissya. Goal. The central place in the work is paid to the least studied problem of estimating the gastronomic potential of the Right-bank Polissya. The development of gastronomic symbols provides the basis for a further increase in the flow of domestic and inbound tourism, increasing the attractiveness of the tourist destination, enhancing the image of the region and promoting local products. Methodology. The clarification of the methodology of integrated

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Permatasari, Annisa, Suyatno Suyatno, and Titik Indarti. "Fungsi Peristiwa pada Gastronomi Sastra dalam Dongeng Putri Lyla yang Sombong Karya Dyah Umi Purnama." EDUKASIA: Jurnal Pendidikan dan Pembelajaran 4, no. 2 (2023): 1223–28. http://dx.doi.org/10.62775/edukasia.v4i2.419.

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Fairy tales are a means of assistance so messages can be conveyed to children. Indonesia is highlighting stunting. Stunting can be prevented if children and their parents are aware of the importance of nutritious food. Apart from being a basic need for human life, food is also a cultural construction and philosophy of life. Food should have a story about insight or background and goals, one of which is nutrition. The function of events in literary gastronomy in fairy tales is to provide information regarding the actions and events of a story. The presence of an event perspective in literary ga

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Bota, Marius, and Lavinia Lamurean. "From inhabitant to attendee in the eventful city of Cluj-Napoca: An exploratory and descriptive approach." Studia Universitatis Babeș-Bolyai Negotia 66, no. 3 (2021): 33–64. http://dx.doi.org/10.24193/subbnegotia.2021.3.03.

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"ABSTRACT. Worldwide the events industry is a developing one. It can be pointed out that it is directly connected to the development of communities in each destination. Events are well-known as an ageless concept, as being a part and of high importance in our footprint as humans. Cluj-Napoca, known as events destination, became a qualitative source of entertainment with options ranging from cultural festivals, gastronomic fairs, business meetings, self-development seminars, community gatherings to sports and athletic demonstrations. It displays a top-class portfolio of events, a range of all s

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Киреева, Ю. А., А. П. Иванькова та М. С. Филатова. "РАЗВИТИЕ ТЕРРИТОРИЙ ТУРИСТСКИХ АТТРАКЦИЙ В РАМКАХ ДОМОВ ОТДЫХА ДЛЯ УВЕЛИЧЕНИЯ ПОТОКА ТУРИСТОВ". Вестник Академии права и управления, № 2(83) (26 травня 2025): 150–55. https://doi.org/10.47629/2074-9201_2025_2_150_155.

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Статья посвящена развитию территорий и домов отдыха как туристских аттракций для увеличения потока туристов. Рассмотрены ключевые направления, способствующие привлечению туристов, включая культурно-исторический, гастрономический, событийный, активный, медицинский, экологический и семейный туризм. Особое внимание уделено роли домов отдыха в формировании туристского потока, их уникальным концепциям (эко-, этно-, wellness-дома отдыха), развитию инфраструктуры и сервисов, интеграции с природными и культурными достопримечательностями, использованию современных технологий, инноваций и маркетинговых

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de Jong, Anna, and Peter Varley. "Food tourism and events as tools for social sustainability?" Journal of Place Management and Development 11, no. 3 (2018): 277–95. http://dx.doi.org/10.1108/jpmd-06-2017-0048.

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Purpose Food tourism and events are often prefaced as tools for sustainability within national and intra-national food and agricultural policy contexts. Yet, the realities of enhancing sustainability through food tourism and events are problematic. Sustainability itself is often conceived broadly within policy proclaiming the benefits of food tourism and events, with a need for further deconstruction of the ways each dimension of sustainability – economic, environmental, social and cultural – independently enhances sustainability. The lack of clarity concerning the conceptual utilisation of su

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Maikhrovych, Yuri. "The Phenomenon of Regional Branding in The Cultural and Artistic Environment of Western Ukraine." Часопис Національної музичної академії України ім.П.І.Чайковського, no. 3-4(52-53) (December 14, 2021): 119–32. http://dx.doi.org/10.31318/2414-052x.3-4(52-53).2021.251813.

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The role of branding on the example of urban and regional public events of some cities of Eastern Galicia, as well as the involvement of these processes in the formation of the attractiveness of individual places in the field of tourism is considered. The content of the concept of "territory brand" for the specification of the selected phenomenon in further scientific research is substantiated. The works of famous sociologists, marketers and urbanists in the formation of the image of the territory due to the individual attributes are analyzed. The main attributes of cultural services in the ma

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Tulupov, Vladimir, Marina Shteyman, Marina Strelnikova, and Anna Pokachalova. "Travel Journalism in Tourism Product Marketing: Regional Aspect." Theoretical and Practical Issues of Journalism 10, no. 2 (2021): 225–39. http://dx.doi.org/10.17150/2308-6203.2021.10(2).225-239.

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The article examines the promotion of a regional tourism product in the modern media space. We studied the conditions of the dynamic development of tourism and travel industry in the Russian Federation and abroad, creation of a positive image of a particular region, and promotion of certain tourist services. The research emphasized that the promotion of a tourist product is an important part of the strategy for the development of domestic and inbound tourism. In Russia, each region is faced with the need to create a concept for the presentation of its territory on the tourist market, based on

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Bhanityanakorn, Kritchakhun, Kittiwat Rattanamanee, Teerakunya Tangsuvanrangsee, Rathirat Kheawmesuan, and Suvimol Konwai. "Competency Development of Food Tourism in Thailand." International Journal of Professional Business Review 9, no. 1 (2024): e04291. http://dx.doi.org/10.26668/businessreview/2024.v9i1.4291.

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Purpose: Food tourism has become great potential in the tourism industry, especially in Thailand. When foreign tourists come to travel and witness the diverse gastronomic experience at local levels, however, in 2022, Thailand received 11.15 million foreign tourists, and only 19.45% came because of food attractions. Therefore, this study aims to develop competency in food tourism in Thailand. Theoretical Framework: This study examines and reviews the concepts of competitive advantage and food tourism. Competitiveness in terms of human resource is the ability to sell his or her ability over othe

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 Azarova, T. V. "TYPOLOGY OF ITALIAN HOLIDAYS AND THEIR ROLE IN PRESERVING THE IDENTITY OF THE PEOPLE." Culture and Text, no. 55 (2023): 173–83. http://dx.doi.org/10.37386/2305-4077-2023-4-173-183.

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The purpose of this article is to characterize two models of Italian holidays. The obvious division of holidays into secular and religious does not quite allow us to see in the festive and festival tradition of Italy the conditions for the formation of a national character. The second model is a three – part festive structure: religious, sports-urban (palio, gare) and folk-gastronomic (sagra) holidays. This also does not fully reveal the relationship of events, because all three groups are based on a religious component. A holiday for Italy is a day of communion with God, which is present in t

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Ihnatieva, Svitlana. "Linguocultural field «meat products» in gluttonic discourse: cognitive-pragmatic dimensions." Linguistics, no. 1 (51) (2025): 101–14. https://doi.org/10.12958/2227-2631-2025-1-51-101-114.

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The article analyzes the linguocultural field of "meat products" within gluttonic discourse, with attention focused on its cognitive and pragmatic dimensions. The research is based on literary texts. The concept of the "culinary recipe" is clarified, and its textual features, structure, and linguistic markers are examined. The lexico-semantic and communicative functions of the recipe in gluttonic discourse are identified. Particular emphasis is placed on culinary recipes embedded in literary works, which play a special role, as they reflect the culture, traditions, and customs of various peopl

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Nesterchuk, Inna. "FORMATION OF A MODERN CONCEPT AND TERMINOLOGICAL APPARATUS OF GASTRONOMIC TOURISM." GEOGRAPHY AND TOURISM, no. 65 (2021): 9–19. http://dx.doi.org/10.17721/2308-135x.2021.65.9-19.

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The article provides a scientific study of the modern conceptual and terminological apparatus of gastronomic tourism in the national economy. Target. In the era of the coronavirus, people are increasingly thinking about healthy eating. Every year the planet makes its own changes in the food culture of the population. Some of them are global gastronomic trends, others depend on the region and the mentality of the population, which affects gastronomic tourism and tourist preferences, reboots of gastronomic tours and the economy in general. Upgrade the modern conceptual and terminological apparat

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Čavić, Slobodan, Nikola Ćurčić, and Nikola Radivojević. "The quality of gastronomic manifestations in strengthening tourist destination brand equity: A case study of Vojvodina." Ekonomija: teorija i praksa 16, no. 4 (2023): 28–53. http://dx.doi.org/10.5937/etp2304028c.

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The paper examines the influence of the quality of gastronomic manifestations on tourist destination brand equity. The research was conducted on the example of the tourist destination of Vojvodina. More precisely, the research was conducted on a sample of 600 visitors at 32 gastronomic manifestations, which were organized on the territory of Vojvodina in the second half of 2022. The survey was conducted during the holding of gastronomic manifestations. The research was conducted using SEM. The results show that the quality of gastronomic events has a positive impact on strengthening the brand

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Ohiienko, Mykola, and Alona Ohiienko. "Gastronomic Festivals as a Form of Event Tourism and the Restaurant Business Development." Restaurant and Hotel Consulting. Innovations 2, no. 2 (2019): 213–22. https://doi.org/10.31866/2616-7468.2.2.2019.188204.

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Actuality. In the article the process of tourism development influence on raising the economic level of the Ukrainian regions and the state as a whole is explored, tourism is one of such budgetary factors. We have characterized the potential of event tourism. Gastronomic festivals are considered as the main form event tourism of Mykolaiv region. Income from tourism is significant, so the region benefits from a particular event. We argue that event tourism often involves a certain cognitive component, bringing tourists to the local culture. It can be categorized by event type and scale. Pu

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Nesterchuk, Inna, and Yevgeny Ivanov. "THE CONCEPT OF GASTRONOMIC LANDSCAPE IN MODERN GEOGRAPHY." GEOGRAPHY AND TOURISM, no. 79 (2025): 3–10. https://doi.org/10.17721/2308-135x.2025.79.3-10.

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The relevance of the study is due to the theoretical justification of the concept of "gastronomic landscape". The anthropogenic environment is the changes that humanity has made to the landscape: farms, fields, houses, villages, cities and infrastructure associated with the production, processing of local terroirs and specialties, and the food culture of ethnic groups, which becomes part of the broader concept of "gastronomic landscape". This is the area where the most direct human influence on the gastronomic landscape can be traced, although this influence is also shaped by the natural envir

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Afanasiev, Oleg E. "Cultural, Event and Gastronomic Tourism: The Resource and Organizational Components." Service and Tourism: Current Challenges 18, no. 2 (2024): 5–6. https://doi.org/10.5281/zenodo.15017153.

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We are pleased to present the latest issue of our scientific and practical journal, which aims to reflect on and analyze cultural, event, and gastronomic tourism. In recent years, these areas have become key components in the development strategy of many regions of the Russian Federation and, overall, an important catalyst for the growth of the tourism and hospitality sector.  Russia's cultural heritage, event calendar, and gastronomic diversity are incredibly rich, and these factors are increasingly becoming decisive in choosing travel destinations. The development of cultural, event, an

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Ohiienko, Mykola, Olena Shebanina, and Alona Ohiienko. "Monitoring of Determination Features of Gastronomic Events Efficiency." Restaurant and hotel consulting. Innovations 3, no. 1 (2020): 96–108. https://doi.org/10.31866/2616-7468.3.1.2020.205572.

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Topicality. Today, gastronomic tourism in theBlack Sea region is under development. a large number of scientists are engaged in the gastronomic culinary development activities and the study of their economic efficiency and promotion in Internet communications, but its impact on the quality of events is insufficiently studied. Therefore, conducting analytical research on the announcement and post-event publications in the information Internet resources of gastronomic events becomes an urgent task. Purpose and methods. The aim of the article is to study aspects of the development of th

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Belyaeva, Maria A. "THE GASTRONOMIC IMAGE OF THE TERRITORY: STRUCTURE AND SPECIFICITY." Russian Studies in Culture and Society 7, no. 3 (2023): 61–79. http://dx.doi.org/10.12731/2576-9782-2023-3-61-79.

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The article is devoted to the gastronomic culture and its derivative – the gastronomic image of the territory. Gastronomy, as a field of knowledge, reveals the connection between food and culture and is an urgent topic of cultural research. Within the framework of this article, the subject of research is the study of the gastronomic image of the territory from a theoretical point of view. The author seeks to answer the questions: what are the system-forming elements of the gastronomic culture, how do the concepts of “gastronomic image” / “gastronomic brand” relate, what is the structure

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Nesterchuk, Inna. "GASTRONOMY BRAND OF THE TERRITORY (ON THE EXAMPLE OF THE CULTURAL AND HISTORICAL HERITAGE OF THE RIGHT-BANK POLISSIA)." GEOGRAPHY AND TOURISM, no. 60 (2020): 43–56. http://dx.doi.org/10.17721/2308-135x.2020.60.43-56.

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The main goal of research is studying the regional specifics of traditional food of the ethnic groups inhabiting the Right-Bank Polissia and identifying prospects for the use of gastronomic brands in tourism. Substantiation of opportunities and ways to use the gastronomic brand of the territory in the development of hotel and restaurant business have been investigated. The theoretical significance lies in the development of the gastronomic brand of the Right-Bank Polissia - the national Ukrainian cuisine - due to tourist gastronomic tourism and brand promotion as the significance of the destin

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CARVACHE-FRANCO, Mauricio, Orly CARVACHE-FRANCO, Wilmer CARVACHE-FRANCO, and César VILLAGÓMEZ-BUELE. "RELATIONSHIP BETWEEN SOCIODEMOGRAPHIC ASPECTS, SATISFACTION AND LOYALTY IN GASTRONOMIC FESTIVALS." GeoJournal of Tourism and Geosites 32, no. 4 (2020): 1324–29. http://dx.doi.org/10.30892/gtg.32420-576.

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Currently, the organization of gastronomic festivals is an opportunity to rescue the culture and development of a destination. The present study was carried out in the city of Naranjal, Ecuador at the "Gastronomic Festival of the Red Crab" and its objectiv es are: (i) to identify the relationship between the level of education and income, as sociodemographic variables as well as the level of satisfactio n of people attending a Gastronomic Festival. (ii) identify the influence of Satisfaction on the probability of revisiting a Gastronomic Festival. Two hundred valid questionnaires completed on-

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Svitlychna, V., and S. Aleksandrova. "COMMUNICATION PROCESSES OF GASTRONOMIC ESTABLISHMENTS: SPECIFICS, DIGITAL TOOLS, AND THE ROLE OF COMMUNITY MANAGEMENT." Municipal economy of cities 5, no. 186 (2024): 39–47. http://dx.doi.org/10.33042/2522-1809-2024-5-186-39-47.

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The article explores the issues of the relevance and necessity of improving the communication processes’ effectiveness in gastronomic establishments. It highlights the meaningful advantages of establishing well-organised communication processes to enhance gastronomic establishment operations, refine communication strategies, and strengthen their competitive positions in the market. The study aims to systematise methodological approaches to the communication processes implemented by gastronomic establishments and to substantiate the content and benefits of using community management in building

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Nesterchuk, Inna, Anzhelika Balabanyts, Liliia Pivnova, Viktoriia Matsuka, Oleksandra Skarha, and Iryna Kondratenko. "Gastronomic tourism." Linguistics and Culture Review 5, S4 (2021): 1871–85. http://dx.doi.org/10.21744/lingcure.v5ns4.1877.

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The article examines the concept and features of gastronomic tourism, its history and its importance in the modern world. It is noted that gastronomic tourism meets all the requirements in the transition from a service economy to an experience economy. The basis of gastronomic tourism is an authentic product identified by territorial characteristics and can attract tourists to the region. The uniqueness of gastro tourism is highlighted as it links such as policy development and integrated planning, product development and packaging, promotion and marketing, distribution and sales, and operatio

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Melko, Liudmyla, and Tetiana Lytvynova. "GASTRONOMIC POTENTIAL OF THE INTANGIBLE CULTURAL HERITAGE OF UNESCO AND TOURISM." GEOGRAPHY AND TOURISM, no. 70 (2022): 3–9. http://dx.doi.org/10.17721/2308-135x.2022.70.3-9.

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The aim of the research is to analyze the gastronomic potential of the intangible cultural heritage of UNESCO (ICH), to substantiate the possibilities of its use in tourism, including the accordance with UNWTO tourism macro-regions, to improve the conceptual and terminological apparatus. The research methodology is based on the application of scientific methods, such as analysis, synthesis, comparison, classification, generalization, etc. The statistical method of information processing was used in the study of quantitative indicators regarding the gastronomic component of intangible cultural

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Lanang Nala, I. Wayan, and Novita Indriani. "Typical Culinary as Brand Image of Samarinda." Global Research on Tourism Development and Advancement 2, no. 2 (2020): 82–95. http://dx.doi.org/10.21632/garuda.2.2.82-95.

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This study aims to identify the typical culinary of Samarinda in order to support the tourism destination branding from the gastronomic tourism point of view. This study used descriptive qualitative method where data collected form advance literature of local culinary history. Questionnaire also used to gather public perceptions about culinary branding of Samarinda. Data collected were then analyzed using the concept of Gastronomic Tourism. The research foud that types of culinaries considered to become the identity of a typical Samarinda culinary brand using the concept of Gastronomic Tourism

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Davidova, Ekaterina, and Olga Dudkina. "Gastronomic culture as a factor of intercultural communication in tourism." BIO Web of Conferences 113 (2024): 06028. http://dx.doi.org/10.1051/bioconf/202411306028.

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This study aims to analyze gastronomic culture as part of ethnographic tourism and its impact on the development of regional tourism. The article substantiates the relevance and expediency of the development of gastronomic culture as a component of intercultural communication in tourism. The purpose of the study is to consider the concept of "gastronomic culture", its impact on ethnic and national identity and the development of a tourist destination. The purpose of the study is to build a general configuration of the problem field associated with "gastronomic culture", included in tourist pra

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Ivanova, O., and M. Senkiv. "ACCESSIBLE TOURISM FOR ALL IN THE EUROPEAN UNION." Bulletin of Taras Shevchenko National University of Kyiv. Geography, no. 74 (2019): 66–74. http://dx.doi.org/10.17721/1728-2721.2019.74.12.

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The Global Code of Ethics for Tourism promotes the right of all people to equality in access to contemplate the resources of the planet, which, in turn, is the main principle of accessible tourism for all. Modern approaches to understanding the concepts of accessible tourism for all are analyzed in this paper. Accessible tourism for all means that any tourism product should be designed irrespective of age, gender and ability and with no additional costs for customers with disabilities and specific access requirements. Role of the principles of universal design for accessible tourism for all is

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Chernysh, Iryna, Viktoria Makhovka, and Nataliia Maksimeiko. "Gastronomy as a Factor of Competitive Advantage of Cultural Tourism Services." Економіка і регіон/ Economics and region, no. 2(81) (July 7, 2021): 33–40. https://doi.org/10.26906/eir.2021.2(81).2286.

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The purpose of the article is to study the features of gastronomy as a factor in the formation of competitive advantages of cultural tourism services. The authors determined that gastronomic services are used in many areas of tourism and leisure, including in the form of catering services during the trip, as well as a separate purpose for travel to learn the cuisine of a particular city or region, the country as a whole. The article examines the main approaches to defining the essence of the concept of "gastronomic tourism". It is stated that the concept "gastronomic tourism" must be understoo

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Andreeva, M. V., I. V. Kryukova, and E. N. Yakovleva. "Project approach to the development of rural tourism." Vestnik Universiteta 1, no. 12 (2023): 63–71. http://dx.doi.org/10.26425/1816-4277-2022-12-63-71.

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The authors of the article provide an overview of scientific approaches to the definition of the essence and role of event and gastronomic tourism against the backdrop of the rural tourism promotion currently carried out. The interrelation between all the aforementioned types of tourism and the expediency of their joint development are substantiated. The necessity of holding events in order to smooth out the seasonality of rural tourism and attract tourists interested not only in standard services of rural guest houses but also in entertainment events is proved. Special emphasis is placed on t

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Toader, Cosmina-Simona, Andrea Ana Feher, Manuela-Dora Orboi, Daniela Crainic, and Luminita Pirvulescu. "Local gastronomic business - premise for the development of Romanian gastronomic tourism." Review on Agriculture and Rural Development 11, no. 1-2 (2022): 133–38. http://dx.doi.org/10.14232/rard.2022.1-2.133-138.

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Currently, most tourist destinations in the world are establishing strategies to develop the culinary identity of their territories and to promote local cuisine, based on the fact that gastronomy can have a great influence on the decisions of tourists in choosing tourist destinations. Therefore, the gastronomic specificity of a destination can attract tourists interested in authenticity, specificity and new experiences from a gastronomic point of view. The gastronomic businesses are some of the most successful businesses, and this is due to a constant demand, which is based on ensuring the nee

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Mal'ska, Marta Pylypivna, Yuriy Volodymyrovych Zinkо, and Maria Ivanovna Fil. "POTENTIAL OF RESTAURANT GASTRO-TUR FOR DEVELOPMENT OF GASTRONOMIC TOURISM OF LVIV." GEOGRAPHY AND TOURISM, no. 49 (2019): 73–82. http://dx.doi.org/10.17721/2308-135x.2019.49.73-82.

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Goal. The purpose of the paper is to provide scientific substantiation of theoretical and practical recommendations for the development of gastronomic tourism, using the potential of the restaurant industry. Methodology: research is made up analysis and systematization and synthesis. The basic objects of gastronomic tourism are determined, the potential of restaurant business as a tourist destination is researched. Results: The concept of "restaurant tour", perspectives of development of domestic gastronomic tourism and restaurant business as an object of tourist trip in Lviv is substantiated.

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Campoverde-Aguirre, Ronald, Mauricio Carvache-Franco, Wilmer Carvache-Franco, and María Almeida-Cabrera. "Analysis of the Quality of Service in Gastronomic Festivals." Sustainability 14, no. 21 (2022): 14605. http://dx.doi.org/10.3390/su142114605.

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Gastronomic festivals have become a pathway to promoting the gastronomy and culture of a tourist destination. However, there is no taxonomy for evaluating the quality of services in these types of festivals. For this reason, the present study aimed to propose a service quality evaluation model applicable to gastronomic festivals based on a review of commonly used models. The research was carried out at the Raíces Gastronomic Festival held in Guayaquil, Ecuador, in 2018. Six hundred valid questionnaires were obtained, and exploratory factor analysis (EFA) was applied to identify the dimensions

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Sánchez-Sánchez, María-Dolores, Carmen de Pablos-Heredero, and José Luis Montes-Botella. "Contributions of Sustainable Tourist Behavior in Food Events to the Cultural Identity of Destinations." Tourism and Hospitality 6, no. 2 (2025): 93. https://doi.org/10.3390/tourhosp6020093.

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Gastronomic event tourism is an emerging phenomenon that attracts an increasing number of tourists seeking a memorable gastronomic experience based on its cultural uniqueness, highlighting the need to understand the behavior of this tourism demand. This study proposes a model to determine the importance of food tourism events in developing the cultural identity of tourist destinations by analyzing the tourist experience concerning their motivation, satisfaction, and loyalty, understood as variables of sustainable tourism behavior. The hypotheses in the model have been tested using non-linear s

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Almaz, SANDYBAYEV. "Gastronomic Tourism as a Destination Attraction in Kazakhstan." International Journal of Case Studies 5, no. 7 (2016): 01–07. https://doi.org/10.5281/zenodo.3531362.

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The article highlights the key aspects of gastronomic tourism as a modern touristic destination in Kazakhstan. The purpose of this article is to find out the basic concepts of gastronomic tourism as a tremendously growing opportunity for the development of regions in Kazakhstan and their active participation in the formation of an innovative tourist attraction. The theoretical differentiation of gastronomic tourists based on travel purposes has been implemented. The segmentation of this type of tourism is also considered in terms of the relationship to food concept as the main travel motivator

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Moreno-Lobato, Ana, Ana-María Campón-Cerro, Elide Di-Clemente, and José-Manuel Hernández-Mogollón. "Memory formation in gastronomic tourism experiences through affective and intellectual mechanisms. The case of gastronomic festivals." Investigaciones Turísticas, no. 30 (July 7, 2025): 190–208. https://doi.org/10.14198/inturi.28384.

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This paper aims to deepen into the understanding of the tourists' assessment process of gastronomic tourism experiences and its impact on memories' creation. The research tests how senses trigger memories and how the affective-cognitive consumers' response may explain the remembering process. In addition, the study explores how the intellectual dimension of the experiences moderates the affective process. Through an empirical approach, 180 tourists were personally surveyed during a cheese-gastronomic tourism event using a structured questionnaire. Data analysis is performed applying structural

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Ivanova, E. A., and V. A. Shlein. "Regional economy development using event marketing tools and tender procedures." Omsk Scientific Bulletin. Series Society. History. Modernity 6, no. 4 (2021): 163–69. http://dx.doi.org/10.25206/2542-0488-2021-6-4-163-169.

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The article discusses the territorial marketing role in managing their economic development, examines foreign and Russian experience in the event marketing use in the territory brand formation. The practice of holding gastronomic festivals as event marketing is studied. The authors developed recommendations to improve the procedures for preparing and conducting for territory marketing events including the preparation of technical specifications and a contract budget for participation in tenders for the purchase of holding event services.

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Osipchuk, Anna S., Oleh V. Skydan, Nataliia V. Valinkevych, Svitlana V. Tyshchenko, and Andrii O. Lunov. "Innovative Ecotourism Product Development Based on the Use of Geographic Information Technologies." Journal of Geology, Geography and Geoecology 32, no. 1 (2023): 164–77. http://dx.doi.org/10.15421/112316.

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   The tourist product is a specific product that has a number of features such as in- separability from the source of formation, complexity, insensitivity, impossibility of storage and warehousing of the tourist product. These features should be taken into account when developing an ecotourism product, as it is a specific integrated product provided in the natural environment, considering regional characteristics, local culture, gastronomic events and caring for the environment. The role of the relevance, timeliness of the information provided on a particular tourist product

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Letunovska, Nataliia, and Dariia Lytvynenko. "Gastronomic tourism as a tool for promoting healthy nutrition: managing and market trends." Galician economic journal 93, no. 2 (2025): 113–18. https://doi.org/10.33108/galicianvisnyk_tntu2025.02.113.

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The article examines the essence of the concept of «gastronomic tourism» and its social and economic content. The authors investigate gastronomic tourism as an essential segment of the tourism industry that is actively developing. The influence of culinary traditions on consumers' choice of tourist routes is analyzed. The percentage of travelers guided by the gastronomic features of destinations when choosing a location for a tourist trip is studied. It is also determined that their primary selection criteria are the diversity of cuisine, regional dishes, and the reputation of catering establi

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Rizkiyah, Nurul Farikhatir, Hastuti Nurhayati, and Jujuk Ferdianto. "Gastronomic potential of food at the maulid sasak tribe event in North Lombok Regency." International Journal of Applied Sciences in Tourism and Events 7, no. 2 (2023): 157–69. http://dx.doi.org/10.31940/ijaste.v7i2.157-169.

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Gastronomy is a habit of eating to elements of religious, cultural, social, historical and economic values for a certain community, especially the sasak tribal community in Lombok. This study aims to identify and analyze: (1) Food gastronomic particle and (2) Food gastronomic processing and presentation techniques at the sasak tribal customary maulid event in North Lombok district. This research is a qualitative research and includes field research. This research was carried out in a certain community environment, namely the sasak tribe, especially in the northern Lombok district. The sampling

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Ferdinand, Augusty Tae, Raras Sekar Kinasih, Amie Kusumawardhani, Idris Idris, Irene Rini Demi Pangestuti, and Hersugondo Hersugondo. "Culinary-Gastronomic Value Advantage in a Competitive Dynamic Market: A Service-Dominant Logic Perspective." Journal of Economics, Business, & Accountancy Ventura 25, no. 3 (2023): 369. http://dx.doi.org/10.14414/jebav.v25i3.3356.

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Since there are inconsistent findings on the influence of entrepreneurial orientation on business performance, we aim to develop a conceptual model to explain how an entrepreneurial orientation has the potential to enhance business performance. We develop a concept of culinary-gastronomic value advantage as mediation for entrepreneurial orientation to improve business performance effectively. We examine the model by involving 241 owner-managers of micro and small-sized enterprises in the food industry, whose results were analyzed using SEM-AMOS software. This study’s results indicate that the

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Valkova, T. M., and A. S. Glemeyda. "Gastronomic Tourism in the Russian Arctic: Territore Tourism Resorses." Geographical Environment and Living Systems, no. 4 (January 29, 2024): 151–72. https://doi.org/10.18384/2712-7621-2023-4-151-172.

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Aim. The purpose of the article is to consider current development trends of gastronomic tourism in the Russian Arctic, study the tourist resources of this type of tourism.Methodology. The article explores the theoretical foundations of gastronomic tourism, gives its definition, shows the main objects of gastronomic tourism, its types and subtypes, gives details of the main consumer segments, concepts, shows the historical stages of the formation of this direction, examines the state of gastronomic tourism in the Russian Federation, with the main emphasis made for the regions of the Russian Ar

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Fink, T. E. "The Concept “Healthy Food” in the Valeological Gastronomic Discourse." Вестник Московского государственного лингвистического университета. Гуманитарные науки, no. 7 (2022): 127–34. http://dx.doi.org/10.52070/2542-2197_2022_7_862_127.

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Aleksandrova, Marianna. "Conceptual model for establishing a gastronomic brand of tourist destinations." Pskov Journal of Regional Studies, no. 1 (2023): 18. http://dx.doi.org/10.37490/s221979310024006-9.

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With a growing demand for authentic experiences from consumers, travel markets are constantly looking for innovative approaches to actively promote the benefits of their products and services. Gastronomy is a way of getting to know the social, cultural, religious, historical and economic characteristics of a given geographical area. The purpose of the proposed development is to design a universal conceptual model that will contribute to the creation of a unique gastronomic brand for each tourist area and enhance their image in a gastronomic context. Research objectives include: defining the co

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Zyukina, Svetlana, and I. Ignat'eva. "THE ROLE OF SOCIOLOGICAL RESEARCH IN THE MANAGEMENT OF SUSTAINABLE DEVELOPMENT OF GASTRONOMIC TOURISM." Management of the Personnel and Intellectual Resources in Russia 12, no. 3 (2023): 24–29. http://dx.doi.org/10.12737/2305-7807-2023-12-3-24-29.

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The article gives the concept of sustainable gastronomic tourism as an indicator of the quality of life of society and individuals, analyzes the factors of social management in the development of gastronomic tourism in the form of a generalization through the aspect of social management. The criteria for personnel readiness of service and hospitality enterprises are determined and its interdisciplinarity is demonstrated as a qualitative indicator of the level of service. Successful projects of personnel readiness are demonstrated, which are an important factor in the development of gastronomic

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Šiljeg, Silvija, Lovre Panđa, and Fran Domazetović. "Spatial Analysis of Gastronomic Facilities in Urban Area of Zadar – a GIS Approach." Geodetski glasnik, no. 52 (December 31, 2021): 27–41. http://dx.doi.org/10.58817/2233-1786.2021.55.52.27.

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Urban settlement’s gastronomy is a very common topic in the context of tourist supply and demand, and an important factor for gastronomic identity and attractiveness of tourist destinations. Some recent studies show that there is research gap in spatial analysis of settlement’s gastronomic facilities. The main aim of this work is spatial analysis of gastronomic facilities in urban area of the city of Zadar based on GIS technology and application of accessibility, distribution and population densities criteria. A methodology for this work is divided into four topical phases inclusive of spatial

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Cordova-Buiza, Franklin, Edwin Gabriel-Campos, Lucía Castaño-Prieto, and Lucía García-García. "The Gastronomic Experience: Motivation and Satisfaction of the Gastronomic Tourist—The Case of Puno City (Peru)." Sustainability 13, no. 16 (2021): 9170. http://dx.doi.org/10.3390/su13169170.

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Gastronomy is a fundamental aspect of culture in daily life, through which tourists can discover the cultural heritage of the places they visit. Therefore, culinary pleasure is a decisive factor in choosing a travel destination; at the same time, it is essential for shaping tourists’ satisfaction regarding their travel experience. This research seeks to study the gastronomic experiences of foreign tourists visiting the city of Puno (Peru) during the celebration of the festival of the Virgen de la Calendaria, recognized as an Intangible Cultural Heritage event by UNESCO. The results of this res

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Bogers, Marcel, and Jørgen Dejgård Jensen. "Open for business? An integrative framework and empirical assessment for business model innovation in the gastronomic sector." British Food Journal 119, no. 11 (2017): 2325–39. http://dx.doi.org/10.1108/bfj-07-2017-0394.

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Purpose The purpose of this paper is to identify and explore different business models that are active in the gastronomic industry and assess where there may be opportunities and limitations for innovation. Design/methodology/approach The authors develop a conceptualization of the business model concept and some of its main components – considering an internal and external orientation – and how they can be applied to the gastronomic sector. On this basis, the authors propose, develop and test an empirical framework for the economic sustainability of gastronomic enterprises. Based on data from

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