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Journal articles on the topic 'Event-gastronomic tourism'

Author: Grafiati

Published: 30 May 2022

Last updated: 31 July 2025

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1

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.  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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НАУМОВА, И. В. "СОБЫТИЙНЫЙ И ДЕЛОВОЙ ТУРИЗМ КАК ОСНОВА ДЛЯ РАЗВИТИЯ РЕГИОНОВ". Экономика и предпринимательство, № 11(172) (12 жовтня 2024): 874–77. http://dx.doi.org/10.34925/eip.2024.172.11.152.

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Событийный туризм предполагает поездки с целью посещения различных гастрономических, культурных, спортивных, образовательных и прочих мероприятий в других городах, регионах или странах. По данным Российского союза туриндустрии, событийный туризм входит в число перспективных и набирающих популярность туристических предложений наравне с промышленным туризмом, автотуризмом, экспедиционным агротуризмом и релакс туризмом. Изучение специфики событийного туризма становится актуально в связи с развитием внутреннего туризма и меняющихся предпочтений к форматам отдыха среди россиян. Event tourism involv

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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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Lupak, R., V. Tarasyuk, and K. Varkholyak. "Aspects of festival events tourism development." Galic'kij ekonomičnij visnik 66, no. 5 (2020): 30–37. http://dx.doi.org/10.33108/galicianvisnyk_tntu2020.05.030.

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The importance of tourism development for the country's economy and the growing popularity of festival events tourism in the context of music, gastronomic and ethno-festival events is summarized. The conceptual characteristics of festival events tourism that require in-depth research are clarified. The economic advantages of each direction of festival event tourism and their interrelation with other economic processes are listed. Special attention is paid to marketing, technological, social, historical and other features of their formation and progressive growth. Peculiarities (in the context

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Martynova, Natalia. "Prospects of development of event-gastronomic tourism in Odessa as a tourist destination." Scientific Bulletin of the Odessa National Economic University 6, no. 269 (2019): 121–46. http://dx.doi.org/10.32680/2409-9260-2019-6-269-121-146.

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Rozanova, L. N., A. A. Svirina, N. G. Kuljagina, and Ya. Yu. Rozanova. "Tourism and hospitality in the Republic of Tatarstan: Success strategy." Service and Tourism: Current Challenges 16, no. 4 (2022): 82–95. https://doi.org/10.5281/zenodo.7452930.

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<em>The article is devoted to the analysis of the tourism and hospitality development in the Republic of Tatarstan. The holding of mega–events in Kazan - the 1000th anniversary of Kazan and the Universiade 2013, led to a radical transformation of the city, its improvement, the creation of significant cultural, sports, transport, hotel, etc. facilities. The tourism industry got experience of successfully holding major international events. All the above has allowed the republic and its capital to become the leaders of the Russian and world rankings of the fastest growing and most attracti

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Maksakovskiy, N. V., and N. S. Maksakovskaya. "Cultural heritage as a driver of a small historical town development (on the example of Sarlat-la-Canéda, southwestern France)." Heritage and Modern Times 5, no. 1 (2022): 73–101. http://dx.doi.org/10.52883/2619-0214-2022-5-1-73-101.

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The article attempts a comprehensive geographical analysis of the development of tourism in Sarlat-la-Canéda, a small historical city located in southwestern France (a promising UNESCO World Heritage Site). With a population of 10 thousand people, it annually receives over 2 million tourists. The geographical location of the site and its transport accessibility were described, the main advantages of the city itself and its environs were briefly described, and the system of internal tourist arrangement was studied. It was concluded, that the tourist flow to Sarla la Caneda is formed not only du

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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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Čavić, Slobodan, Marija Mandarić, and Dejan Sekulić. "Gastronomic events in the function of creating a brand of a tourist destination: The example of strudel festival in Dolovo." Ekonomika poljoprivrede 68, no. 3 (2021): 659–74. http://dx.doi.org/10.5937/ekopolj2103659c.

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Gastronomic events in recent years represent a very significant segment for the development of tourism. There are numerous events traditionally taking place in Vojvodina. Each of these events is unique and represents a rich variety of customs, culture and traditions. The authentic gastronomic offer, which is promoted through these events, is an important segment for creating a brand of a particular place and tourist destination. The aim of this study is to investigate the recognizability of the Strudel festival in Dolovo, as well as the authenticity of this gastronomic event, in terms of creat

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Vázquez-Medina, José Antonio, and F. Xavier Medina. "Traditional Mexican Cuisine: Heritage Implications for Food Tourism Promotion." Journal of Gastronomy and Tourism 4, no. 4 (2020): 239–50. http://dx.doi.org/10.3727/216929720x15846938924085.

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This article analyzes how UNESCO's intangible human heritage designation has led to traditional Mexican cuisine being turned into a resource for gastronomic tourism, showing how the State has commodified traditional culinary knowledge for the promotion of tourism. This promotion includes an official discourse that has been appropriated by traditional women cooks, who use these promotional events to build new culinary canons. This article enables a discussion of how traditional Mexican cuisine has become part of a global logic, and how its designation as intangible heritage articulates tension,

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Dzagoev, Sergey F., and Konstantin G. Drovorubov. "MODERN WORLD TRENDS IN TOURISM DEVELOPMENT." EKONOMIKA I UPRAVLENIE: PROBLEMY, RESHENIYA 12/12, no. 153 (2024): 94–100. https://doi.org/10.36871/ek.up.p.r.2024.12.12.011.

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The article presents an analysis of the main global trends in the development of the world’s leading economic sector — tourism. The authors made the following conclusions: One of the main trends in the development of tourism is digitalization and the introduction of new technologies. Travel companies actively use online platforms for booking tickets, hotels and other services. This allows tourists to easily find and compare prices, as well as receive information about attractions and events in different countries. In addition, the development of mobile applications and services for exchanging

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Lebedeva, Svetlana A. "Russian allocentrics and psychocentrics in various types of tourism." Service and Tourism: Current Challenges 18, no. 1 (2024): 15–26. https://doi.org/10.5281/zenodo.11177092.

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<em>The article presents a hypothesis about the normal distribution of Russian tourists in the context of their psychographic states within the motivational-target dynamics, i.e. for various types of tourism. The hypothesis of a normal distribution is not rejected for cultural, gastronomic, sports, health and event tourism. The author revealed that tourists can be observed as allocentrics and psychocentrics even within certain types of tourist activity. However, the most industrialized psychographic form is the centrocentric. The author substantiated that the degree of distribution of asymmetr

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Чинкина, Дахия, Dakhiya Chinkina, Ландыш Мухаметова, Landysh Mukhametova, Лада Розанова, and Lada Rozanova. "EVENT TOURISM: THE EXPERIENCE OF INVOLVING THE INTANGIBLE CULTURAL HERITAGE OF THE REPUBLIC OF TATARSTAN IN TOURISM." Service & Tourism: Current Challenges 10, no. 3 (2016): 79–85. http://dx.doi.org/10.12737/21104.

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The article presents the analysis of the involvement of the intangible cultural heritage of the Republic of Tatarstan in tourism. Tremendous opportunities in this regard offer the organization of tourist events on the basis of cultural events. Event tourism is today one of the most rapidly developing types of tourism, whose turnover has grown to billions of dollars. The leading tourism regions of Russia, as well as the provinces demonstrate the growing number and attractiveness of tourism eventsfrom the Olympics Games in Sochi to the festival of folk crafts «Vyatskiy Lapot» in Kirov region. Va

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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. http://dx.doi.org/10.31866/2616-7468.2.2.2019.188204.

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Frank, Fabiola Bonaldo, Zysman Neiman, João Victor Hortencio, Gilberto Correia dos Santos, and Sueli Aparecida Moreira. "Cambuci Festival as an Attraction for Cultural Tourism From the Perspective of the Sustainable Supply Chain." Revista de Gestão Social e Ambiental 18, no. 10 (2024): e09186. http://dx.doi.org/10.24857/rgsa.v18n10-303.

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Objective: To characterize the use of cambuci, a native Brazilian fruit, during the Festival in the village of Paranapiacaba, Santo André-SP, as a circular chain supply. Theoretical Framework: Supply chains are configured in linear or circular. Linear chain is an open system that ignores the extraction environment, resource yield, waste, assimilative capacity, and recycling. A circular chain is a closed system where the environment is part of the system, as it considers extraction, resource yield, waste, assimilative capacity and recycling. Gastronomic tourism was considered as a segment of cu

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Hruzdieva, Olena, Tatyana Teslenko, and Yuliia Luchanska. "Integration of Ukrainian cuisine in modern conditions." E3S Web of Conferences 538 (2024): 03002. http://dx.doi.org/10.1051/e3sconf/202453803002.

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During the many years of the formation of Ukrainian statehood, Ukrainian cuisine was usually identified with the problem of the functioning of the tourism industry, which, accordingly, received an impetus due to economic integration, culture and art into the European and world information spaces. The popularity of all Ukrainian constantly grew with the development of tourism and borrowing the experience of organizing tourism from experienced representatives of this business. The event management of practically every country in the world that attracts tourists involves an excursion that introdu

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Postol, Anatolii, and Maryna Salnikova. "Factors and attractions of event tourism in Ukraine under martial law and strategic priorities for recovery in the postwar period." Market Relations Development in Ukraine 123, no. 10(281) (2024): 73–81. https://doi.org/10.5281/zenodo.14367973.

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Relevance of the research topic. The article is devoted to the identification, evaluation and diagnosis of the factors of functioning of event tourism in Ukraine during the war and the justification of recovery and development in the postwar period, taking into account their effect.Statement of the problem. Event tourism is an important component of the tourism industry, promoting cultural exchange, developing local economies and creating a positive image of the country. In the context of martial law in Ukraine, the functioning of this sector has become significantly more complicated due to se

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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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Fokin, Serhii, Oksana Berkova, Oksana Borisyuk, and Maryna But. "EVENT TOURISM IN GERMANY: EXPERIENCE FOR UKRAINE." SCIENTIFIC ISSUES OF TERNOPIL VOLODYMYR HNATIUK NATIONAL PEDAGOGICAL UNIVERSITY. SERIES: GEOGRAPHY 54, no. 1 (2023): 148–57. http://dx.doi.org/10.25128/2519-4577.23.1.16.

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The article describes and analyzes the event tourism in Germany, in particular its component and geographical structure. It is also possibilities of using German experience for Ukraine are highlighted. Germany, which suffered a total economy destruction after the Second World War, rebuilt one of the world's largest industries of tourism. This experience is extremely important and relevant for modern Ukraine, which is confidently heading towards EU membership. The analysis of researched topic latest publications was carried out and it were established insufficient coverage of this i

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LUSHCHYK, Mariya. "ТRENDS OF DEVELOPMENT OF THE TOURIST INDUSTRY OF THE LVIV REGION IN THE CONDITIONS OF A PANDEMIC". Herald of Khmelnytskyi National University. Economic sciences 304, № 2(1) (2022): 90–100. http://dx.doi.org/10.31891/2307-5740-2022-304-2(1)-11.

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The article describes the current state of functioning of the tourist sector of Khmelnytsky region. In particular, the dynamics of changes in the number of tourists served by tourism entities, including: foreign tourists, citizens of Ukraine who traveled abroad, domestic tourists and excursionists were analyzed. The geography of arrival of foreign tourists to Ukraine is characterized, the features of transfer, residence, average stay and purpose of visit of foreign citizens are revealed, the distribution of tourists-citizens of Ukraine on the countries of their travel is analyzed. The specific

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Ismaya, Sakti Brata, Ani Nuraini, Titus Indrajaya, et al. "ASITA'S IN MANAGEMENT OF TRAVEL AGENCY IN SOUTHERN TANGERANG AS CULTURAL TOURISM BUSINESS OPPORTUNITIES IN THE ERA OF DIGITALISATION." International Journal of Engagement and Empowerment (IJE2) 2, no. 2 (2022): 201–7. http://dx.doi.org/10.53067/ije2.v2i2.71.

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Many travel agency business owners face a tourism industry crisis that has not improved in the last two decades due to the effects of the covid 19 outbreak, which has been the focus of community service efforts in recent years. The South Tangerang ASITA community, in conjunction with the South Tangerang City Tourism Office (Dispar), recently hosted a Travel Agency (BPW) Training and deliberations on the Tangerang Association of The Indonesia Tour & Travel Agencies (ASITA) branch as part of efforts to revitalise the city's tourism industry during the current endemic period. Southern Tangera

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Mendoza Macías, Lucía Del Rocío, Ilma Verónica Holguín Cedeño, Rodolfo Benito Zamora Velásquez, and Fabián José Zambrano Cabrera. "Identification of the predominant gastronomic culture in Isla Trinitaria - South of Guayaquil." Espirales Revista Multidisciplinaria de investigación 8, no. 50 (2024): 26–34. http://dx.doi.org/10.31876/er.v8i50.868.

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Guayas, generally one of the most populated provinces on the Ecuadorian coast, has a diverse gastronomy influenced by customs and traditions rooted throughout generations. Guayaquil is the capital of the province, an epicentre that highlights an amalgam of customs, traditions, culture, tourism and gastronomy distinctive of its main canton. The city is divided into four main sectors: North, South, East and West. In the southern sector of Guayaquil is the Trinitaria Island, where the gastronomic fair "La Sazón de Mis Ancestros" is held annually. This event emphasizes the rich gastronomy of Esmer

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Kőmíves, Csaba, and Adél Vehrer. "Events based on gastronomic traditions in West Hungary, in Győr-Moson-Sopron County." Journal of Infrastructure, Policy and Development 8, no. 12 (2024): 8347. http://dx.doi.org/10.24294/jipd.v8i12.8347.

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The transfer of knowledge and the preservation of traditions is passed down from generation to generation. The main objective of this study was to explore people’s knowledge of the gastronomic heritage of the Kisalföld regions through an analysis of the county’s (attendance to, decision-making and willingness to spend on food and beverages) taking place in the county, such as the Flavours of Szigetköz, the County Wines Festival, the Flavours of Rábaköz or Eszterházy Baroque Food Festival at Fertőd. A quantitative research was used to analyse the topic (N = 666), the sample is not representativ

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Folgado-Fernández, José A., Paulo Duarte, and José Manuel Hernández-Mogollón. "Tourist’s rational and emotional engagement across events: a multi-event integration view." International Journal of Contemporary Hospitality Management 33, no. 7 (2021): 2371–90. http://dx.doi.org/10.1108/ijchm-09-2020-1098.

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Purpose The purpose of this study is to investigate and compare the role of communication, structural and intangible elements on both tourists’ rational and emotional engagement across five different types of events (nature, gastronomy, religion, theatre and music). Design/methodology/approach Responses from 1,528 tourists were obtained through a face to face questionnaire in five heterogeneous events in the Spanish region of Extremadura, a well-known cultural tourism destination. Linear regressions were used to evaluate focal constructs’ contribution (emotional and rational engagement, formal

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Bekmurzayeva, Zh A., M. Asif, and N. A. Uruzbayeva. "Clustering of Regional Tourism Products Based on Bibliometric Analysis: The Case of Mangystau Region." Economy: strategy and practice 20, no. 2 (2025): 161–75. https://doi.org/10.51176/1997-9967-2025-2-161-175.

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Despite the growing importance of interdisciplinary approaches in tourism studies, there remains a lack of structured analytical frameworks for clustering regional tourism products and aligning them with effective marketing tools. The present study aims to develop a theoretical and methodological model for clustering regional tourism products based on bibliometric analysis, followed by comparing clusters with effective marketing promotion tools. The method used is a systematic bibliometric analysis of 245 peer-reviewed publications from 2010 to 2023, selected from the Web of Science Core Colle

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Kritchakhun Bhanityanakorn. "Competency Development of Food Tourism in Thailand." Journal of Electrical Systems 20, no. 4s (2024): 1464–68. http://dx.doi.org/10.52783/jes.2190.

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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. This quantitative research collected data from food tourism stakeholders in Thailand 400, including foreign visitors, local visitors, restaurant owners, culinary academic institutions, and tourism authorities. Data

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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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PANKIV, Natalia. "MODERN PROGRESS OF EVENTFUL TOURISM TRENDS ІN ZAKARPATTIA". HERALD OF KHMELNYTSKYI NATIONAL UNIVERSITY 298, № 5 Part 1 (2021): 125–35. http://dx.doi.org/10.31891/2307-5740-2021-298-5(1)-21.

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Theoretical principles and history of study of eventful tourism, his classification, and also modern state of this sphere, are considered in the article. Progress of eventful tourism trends are analysed on Zakarpattia and it is set that during the last years there are positive tendencies in relation to their development, in particular: the specialized tour operators that offer corresponding tours and the new objects of eventful rest are opened appear. It is educed that Zakarpattia is extraordinarily rich in traditions and ethnic colour and has considerable advantages for development of eventfu

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Folgado-Fernández, José Antonio, Elide Di-Clemente, and José Manuel Hernández-Mogollón. "Food Festivals and the Development of Sustainable Destinations. The Case of the Cheese Fair in Trujillo (Spain)." Sustainability 11, no. 10 (2019): 2922. http://dx.doi.org/10.3390/su11102922.

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Food-based events and festivals are being increasingly organized around the world, both in large cities and in small towns with the aim of attracting the many benefits they provide to the destinations where they are held. While the impact of mega events is sufficiently studied in scientific literature, the works that address the effects of small events are still scarce. To close this gap, this research investigates the significance of small food-based events for tourism and the sustainable development of destinations. An exhaustive study of a renowned festival based on cheese was carried out i

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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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Pizzichini, Lucia, Tommy D. Andersson, and Gian Luca Gregori. "Seafood festivals for local development in Italy and Sweden." British Food Journal 124, no. 2 (2021): 613–33. http://dx.doi.org/10.1108/bfj-04-2021-0397.

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PurposeThe paper focusses on festivals taking place in coastal regions whose central element is seafood. The purpose is to analyse the role of seafood festivals as potential tourist attractions for local development. The decision to focus on coastal areas is based on a perceived knowledge gap regarding the interactions between different sectors of the sea economy.Design/methodology/approachQualitative exploratory case studies of seafood festivals in Italy and Sweden have been performed using an analytical model. The participatory observation methodology contributed to a better understanding of

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Braiko, �. "Marketing Research �f Consumers for the Project �Wine Routes of the Ukrainian Black Sea Region�." Modern Economics 32, no. 1 (2022): 24–32. http://dx.doi.org/10.31521/modecon.v32(2022)-03.

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Abstract. Introduction. Theoretical and practical approaches to marketing research of consumers in the field of wine tourism are considered. Reasonable decision-making is needed for the effective development of the Black Sea Wine Roads project. For this purpose, marketing research was conducted using qualitative and quantitative marketing research (survey, structured interview, content analysis of the text). Purpose. The purpose of the research is to substantiate management decisions for the development of wine tourism in the Black Sea region based on marketing research. Results. A structured

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Лапочкина, Виктория, and Viktoriya Lapochkina. "Features of the economy of experiences during term changes on the example of tourism market: Russian experience." Services in Russia and abroad 8, no. 9 (2014): 150–60. http://dx.doi.org/10.12737/10804.

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In the current difficult situation in foreign policy there is a gradual change in Russia in the structure of the tourist flows; analysts have noted an increase in demand for domestic tourism. The author considers the prospects for further development of domestic tourism in the Russian Federation, taking into account the fact that in today&#180;s world, the migration of values and the economy acquire a new direction. Recognition of individual impressions of economic proposals is a pledge for economic growth in the future. Jeremy Rifkin believes that the demand for labor in the service secto

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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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Pokolodna, Mariia M., Anton A. Ryabev, and Karina Yu Vinnikova. "Research Methodology and Proposals for the Use of Elements of the Intangible Cultural Heritage of Ukraine for Tourism Purposes." Business Inform 1, no. 552 (2024): 187–93. http://dx.doi.org/10.32983/2222-4459-2024-1-187-193.

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Elements of intangible cultural heritage have relatively recently entered the structure of the potential of tourist resources. The complex nature and essence of the very elements of the intangible cultural heritage require the development of special methods for their research, based on the options for the possible use of these elements. In the study of intangible cultural heritage, the socio-geographical approach plays an important role. It is noted that it is more expedient to build the study of intangible cultural heritage on the basis of a component approach (which involves the consideratio

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Aaltojärvi, Inari, Maija Kontukoski, and Anu Hopia. "Framing the local food experience: a case study of a Finnish pop-up restaurant." British Food Journal 120, no. 1 (2018): 133–45. http://dx.doi.org/10.1108/bfj-12-2016-0613.

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Purpose The purpose of this paper is to analyse how Finnish customers at the pop-up restaurant event Trip to Province, which took place in South Ostrobothnia, Finland, make sense of the locality. Design/methodology/approach The data consist of 3 group interviews and 18 respondents, whose responses were analysed using a frame analysis. Findings Locality is discussed in the context of three frames: the immediate surroundings, the Finnish national ethos and the global discourses of food enthusiasts. The results show that, in terms of local food events, locality comprises not only food, but also p

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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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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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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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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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Suci Sandi Wachyuni, Kadek Wiweka, Mohammad Rizky Ferdinandsyah, and Nenny Wahyuni. "The Study of the Kangen Yogyakarta Market from the Viewpoint of a Traveler Experiencing the Culinary Festival." Journal Of Tourism And Economics 6, no. 2 (2023): 230–41. http://dx.doi.org/10.36594/jtec/e6v6n2a8.

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Culinary is intricately connected to the creation of processed foods and beverages that are characteristic of a certain region. In Indonesia, a diverse range of gastronomic delights with distinct flavors may be found from Sabang to Merauke. Nevertheless, the swift advancement of technology in the culinary domain has led to novel breakthroughs in the creation of food and drink items, which have the potential to alter the presence of traditional local cuisine. In order to prevent the marginalization of local cuisine, several strategies are implemented to promote it, one of which is organizing a

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