Relevant bibliographies by topics / Event-gastronomic tourism

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  1. Journal articles
  2. Dissertations / Theses
  3. Book chapters
  4. Conference papers

Academic literature on the topic 'Event-gastronomic tourism'

Author: Grafiati
Published: 30 May 2022
Last updated: 31 July 2025

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Journal articles on the topic "Event-gastronomic tourism"

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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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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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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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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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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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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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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. &nbsp;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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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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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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Moura, Andreia Antunes, Maria do Rosário Mira, and Ana Rita Teixeira. "The Tourist Gastronomic Experience: Ties Between Young Foodies’ Motivation and Destination Development in Portugal." Tourism and Hospitality 6, no. 1 (2025): 7. https://doi.org/10.3390/tourhosp6010007.

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Gastronomic tourism has become a dynamic segment within the tourism sector, serving as a vital tool for the economic, cultural, and environmental growth of regions that emphasize culinary experiences. This study examines the motivations of young food-motivated tourists (“foodies”) and their impact on travel choices and destination development. Using a quantitative methodology, data were collected from 170 respondents (131 valid answers) in Portugal. The data were collected through the PTFoodies survey, a tool specifically designed by the authors to analyze tourist motivations and their connect
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Dissertations / Theses on the topic "Event-gastronomic tourism"

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Соболєва, Н. В. "Розвиток подієво-гастрономічного туризму як інструменту просування туристичної дестинації в Одеському регіоні". Thesis, 2019. http://dspace.oneu.edu.ua/jspui/handle/123456789/10846.

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В роботі розглядаються теоретичні основи розвитку подієво-гастрономічного туризму в туристичних дестинаціях, зокрема, розкрито поняття та особливості подієво-гастрономічного туризму, вивчено організаційно-економічний механізм формування системи подієво-гастрономічного туризму, визначено роль заходів подієво-гастрономічного туризму в просуванні туристичних дестинацій. Проаналізовано стан розвитку туризму Одеського регіону як туристичної дестинації. Здійснено оцінку розвитку заходів подієво-гастрономічного туризму в Україні та Одеському регіоні. Проведено дослідження туристично-рекреаційного пот
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SEMOTAMOVÁ, Petra. "Podnikatelský koncept cateringových služeb v oblasti jižních Čech." Master's thesis, 2012. http://www.nusl.cz/ntk/nusl-137361.

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The diploma thesis deals with the creation of a business concept to catering company in České Budějovice. At first, the chosen area and their potentional of the gastronomic point of view including competitor analysis of catering services were analyzed using secondary sources. In addition, primary sources were obtained with a guided questioning with entrepreneurs and a questionnaire surfy designed for corporate clients. Based on all the fading, the business concept of new catering company "Bohemia Catering" in České Budějovice was assembler, including the financial plan and concrete proposals o
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Вирлан, Т. К. "Оцінка потенціалу ресторанного бізнесу у розвитку подієво-гастрономічного туризму в м.Одеса (на прикладі ресторану «West Side»)". Thesis, 2020. http://dspace.oneu.edu.ua/jspui/handle/123456789/11644.

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В роботі розглянуто теоретичні і практичні засади оцінки потенціалу закладів ресторанного господарства у розвитку подієво-гастрономічному туризму в Україні. Охарактеризовано сутність понять «ресторанне господарство», «заклади ресторанного господарства», «подієво-гастрономічний туризм», визначено тенденції на ринку ресторанних послуг, напрями розвитку подієво-гастрономічного туризму В Україні, зокрема, у місті Одеса та Одеському регіону. Виявлено особливості застосування потенціалу закладів ресторанного господарства в сфері туризму та подієво-гастрономічних турах. Надано організаційно-економічн
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Book chapters on the topic "Event-gastronomic tourism"

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Barbery-Montoya, Danny C., César A. Vélez Del Hierro, and Nathaly Y. Arroba-Hurtado. "System and Environment for Tourism 4.0." In Handbook of Research on Smart Territories and Entrepreneurial Ecosystems for Social Innovation and Sustainable Growth. IGI Global, 2020. http://dx.doi.org/10.4018/978-1-7998-2097-0.ch009.

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Smart cities are a new scheme for urban planning and management, in which smart destinations become key points for tourist attraction. The objective of the present study is to determine through the theoretical review, the most appropriate technological tools to be used in fairs and turn them into smart spaces. The Raíces International Gastronomic Fair of the city of Guayaquil and its satisfaction / dissatisfaction indexes are taken as an example case in order to propose a technological management system that improves its performance, in which the use of Big Data, georeferencing, IoT, and augme
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Conference papers on the topic "Event-gastronomic tourism"

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Kedrova, I. V. "THE SPECIFICS OF GASTRONOMIC TOURISM IN THE ROSTOV REGION." In STATE AND DEVELOPMENT PROSPECTS OF AGRIBUSINESS. DSTU-PRINT, 2020. http://dx.doi.org/10.23947/interagro.2020.1.155-158.

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The article provides a structured analysis of the formation of gastronomic tourism in the Rostov region and the city of Rostov-on-Don. The paper assesses the significance of event-related events as fundamental for the development of this type of tourism, and establishes the theoretical aspects that exist at this historical stage in the history of tourism, including the Rostov Region. The results of the analysis of route formation techniques in gastronomic tourism are presented.
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Csapody, Bence, Katalin Ásványi, and Melinda Jászberényi. "SUSTAINABLE BEST PRACTICES OF EUROPEAN CULINARY FESTIVALS." In Tourism in Southern and Eastern Europe 2021: ToSEE – Smart, Experience, Excellence & ToFEEL – Feelings, Excitement, Education, Leisure. University of Rijeka, Faculty of Tourism and Hospitality Management, 2021. http://dx.doi.org/10.20867/tosee.06.11.

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Purpose – The COVID-19 pandemic has a major impact on the operation of hospitality establishments today. Conscious entrepreneurs have exploited this critical situation to carry out self-revision and examined the opportunities to open towards new models. But what is the situation with culinary events? The period of recovery after a crisis often shifts in a new direction of operation such as the emergence of sustainable approaches in gastronomy and tourism. In order to showcase exemplary methods, our main research question is “what sustainable practices are applied in European culinary festivals
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