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Journal articles on the topic 'Gastro tour'

Author: Grafiati

Published: 30 May 2022

Last updated: 31 July 2025

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1

AYDIN, Melih, Hatice SARI GÖK, and Simge SALVARCI. "DOES GASTRONOMY BRAND IMAGE AFFECT THE PERCEIVED EMOTIONAL VALUE AND TOUR SATISFACTION?" ENLIGHTENING TOURISM. A PATHMAKING JOURNAL 12, no. 1 (2022): 366–97. http://dx.doi.org/10.33776/et.v12i1.6979.

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Gastro-cultural tours, which are prevalent as part of today’s experience-based travel, generate memorable gastronomy encounters for tourists. Gastronomically designed cultural tours also shed light on the past's heritage and cultural identity through the local tastes of the regions by promising distinct stories and experiences to travelers. Regions with gastronomic affluence arouse gastro tourists’ interest with their cultural and tourist attractions. One of the critical factors contributing to the awareness of visitors towards a particular destination is the creation of a gastronomy brand ima

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2

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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3

Ribeiro, António. "In search of the literary heritage of Cascais." Dos Algarves: Tourism, Hospitality & Management Journal 44 (May 30, 2024): 20–32. https://doi.org/10.18089/damej.2024.44.2.

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Despite the growing investment in literary tourism projects throughout the country in recent years, this offer is still too scattered and disorganised in Portugal, given its acknowledged literary wealth. This scenario led to the creation of the Cascais Literary Tour, a project developed as a master’s thesis at the School of Arts and Humanities of the University of Lisbon (FLUL), with the decisive support of the Cascais Municipality. Based mainly on documentary research, it was a quest for the local literary heritage that culminated in the birth of a new tourist experience. Today, the Cascais L

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4

Shahzadi, Asifa, Shaina Adina, Rabia Bashir, et al. "Stress Management Strategies Used by Nurses to Regain Energy at Work Place." Saudi Journal of Nursing and Health Care 5, no. 10 (2022): 290–95. http://dx.doi.org/10.36348/sjnhc.2022.v05i10.011.

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Background: Nursing is known to be stressful. Stress detrimentally can influence job satisfaction, psychological well-being, and physical health. There is a need for increased understanding of the stress that nurses experience and how best to manage it. The best coping predictors of mental health were escape–avoidance, distancing, and self-control. Other significant predictors of mental health were support in the workplace, the number of years worked in the unit, and workload. Method: Quantitative cross-sectional study design was used to determine the stress level and coping strategies at tert

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Лагусев, Юрий, Yuriy Lagusev, Кирилл Балынин, and Kirill Balynin. "Gastronomic brands as a means of promoting destinations." Servis Plus 10, no. 2 (2016): 9–16. http://dx.doi.org/10.12737/19453.

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Gastronomic tourism is a special form of cultural tourism, the main purpose of which is familiarity with a certain tourist product or a platter. Gastronomic tourism is working closely with many types of tourism, in particular with a tour, ethnographic, culinary and oenological. The organizational technology of gastro- nomic tourism involves many sectors of industry and agriculture. It should be noted that not all theorists of tourism and tourism professionals differentiate gastronomic tourism as an independent species. According to experts, tourists learn the products and dishes of

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Lepetiuk, Viktoriia, and Oksana Travkina. "APPLICATION OF GIS TECHNOLOGIES FOR THE FORMATION OF THE GEOSPATIAL DATABASE OF GASTRONOMY TOURISM OF UKRAINE." Management of Development of Complex Systems, no. 51 (October 7, 2022): 69–80. http://dx.doi.org/10.32347/2412-9933.2022.51.69-80.

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Gastronomic tourism as a rapidly developing type of tourism, and being a complex system, requires quality management. The use of geoinformation systems and technologies can contribute to the formation of management decisions regarding the effective development of this type of tourism.  The article examines the essence of gastronomic tourism and the use of GIS technologies to form a geospatial database. The cartographic method of researching the presented phenomenon is applied and the possible cartometric operations in the work of the tourist GIS of the gastronomic direction are described

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7

Kale, Shiv, Paul Babb, Roberto Caricchio, et al. "A PRELIMINARY STUDY OF THE RELATIONSHIP BETWEEN PLASMA MICROBIAL CELL-FREE DNA AND DISEASE ACTIVITY IN PATIENTS WITH LUPUS." Journal of Rheumatology 52, Suppl 1 (2025): 64.1–64. https://doi.org/10.3899/jrheum.2025-0390.pt001.

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PT001 / #268Topic:AS04 - BiomarkersPOSTER TOUR 02: RECENT INSIGHTS ON THE PATHOGENESIS OF LUPUS NEPHRITIS23-05-2025 10:00 AM - 10:40 AMBackground/PurposeSystemic lupus erythematosus (SLE) is a chronic autoimmune disease characterized by widespread tissue inflammation and damage in association with antinuclear antibody production. Emerging research suggests that disturbances in the microbiome (dysbiosis) can interact with the immune system to drive pathogenesis. Microbial cell-free DNA (mcfDNA) in plasma, analogous to human cell-free DNA, is thought to originate from microbial organisms undergo

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8

Cedillo Chalaco, Luis Fernando, John Alexander Campuzano Vásquez, María Karolina Jumbo Ramos, and María Eugenia Torres Freire. "Crecimiento económico ecuatoriano: contraste entre “La revolución ciudadana” y los gobiernos." ECA Sinergia 12, no. 2 (2021): 38. http://dx.doi.org/10.33936/eca_sinergia.v12i2.2557.

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 Este artículo propone un recorrido teórico : la evolución de la demanda agregada en dos períodos de tiempo, en la que, se enfatiza sobre la variabilidad de indicadores macroeconómicos como son: el crecimiento económico, el gasto de gobierno, y, el gasto de consumo final de los hogares; el objetivo principal es contrastar las elasticidades que poseen el gasto de consumo final de los hogares y el gasto del gobierno en el crecimiento económico ecuatoriano en dos dimensiones temporales, la primera que toma años desde 1996 hasta 2006 (período que denominaremos gobiernos predecesores y la seg

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9

Reyna-Martínez, Ricardo, Thelma K. Martínez-Morales, David Castillo Quroz, Juan C. Contreras-Esquivel, and Leopoldo J. Ríos-González. "Pretratamiento fúngico de biomasa de Agave lechuguilla Torr. para la producción de etanol." Revista Mexicana de Ciencias Forestales 10, no. 51 (2019): 86–106. http://dx.doi.org/10.29298/rmcf.v10i51.336.

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Recientemente la biomasa del cogollo de Agave lechuguilla ha sido establecida como materia prima con potencial para la producción de etanol, sin embargo, el alto gasto energético en el pretratamiento requiere la búsqueda de métodos que lo minimicen y propicie una mejora en la factibilidad económica del proceso. En comparación con las tecnologías tradicionales, el pretratamiento biológico ofrece una alternativa en la que las enzimas de remoción de la lignina son capaces de desdoblar las estructuras complejas de la misma, sin el uso de químicos y con menor gasto energético. En este trabajo se pr

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10

Sanogo, Sanra Déborah, Kadiatou Doumbia, Hourouma Sow, et al. "Serological Profile of Hepatitis D Virus (Hepatitis Delta) in the Hepato-Gastro-Enterology Department of Chu Gabriel Toure." Open Journal of Gastroenterology 14, no. 03 (2024): 93–98. http://dx.doi.org/10.4236/ojgas.2024.143010.

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11

Salazar Tapia, Mónica Patricia, Wilson Eduardo Faz Cevallos, Eliana Nathalie Palma Corrales, and Yadira Araceli Herrera Martínez. "Mercadeo digital para operadoras de turismo en Ecuador, análisis y perspectiva." ConcienciaDigital 7, no. 3.2 (2024): 92–106. http://dx.doi.org/10.33262/concienciadigital.v7i3.2.3202.

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Introducción: En estos últimos tiempos las empresas turísticas se han incrementado considerablemente, por este motivo es importante buscar nuevas estrategias que permita ser competitivo en el mercado turístico. La Operadora de turismo MyBeautyEcuador es una organización que comercializa paquetes turísticos al Ecuador y al resto del mundo, utiliza como canal de distribución el internet; sin embargo, para que la organización amplié su mercado e incremente sus ventas es necesario contar con un plan estratégico de mercadeo digital y así lograr encontrar nuevas oportunidades de mercado Objetivos: e

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12

ÇORMAN, Gizem, and Gülay ÖZDEMİR YILMAZ. "Gastro-Kültürel Turlara Katılan Yerli Ziyaretçilerin Otantiklik Algısı ve Tur Deneyim Kalitesi: Turist Rehberlerinin Yorumlayıcı Rolünün Etkisi (Perception of Authenticıity and Tour Experience Quality of Domestic Visitors Participating in Gastro-Cultural Tours: Effect of Tourıst Guides Interpretative Role)." Journal of Tourism and Gastronomy Studies, March 30, 2024. http://dx.doi.org/10.21325/jotags.2024.1382.

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Bu araştırma, turist rehberlerinin yorumlayıcı rolünün gastro-kültürel turlara katılan yerli ziyaretçilerin otantiklik algısı ve tur deneyim kalitesi üzerindeki etkisini incelemeyi amaçlamaktadır. Turizm alanyazınında turist rehberlerinin yorumlayıcı rolünün gastro-kültürel turlara katılan yerli ziyaretçilerin otantiklik algısı ve deneyim kalitesi üzerindeki etkisini ölçmeye yönelik bir çalışmaya rastlanılmamış olması araştırmayı değerli kılmaktadır. Mardin iline tur ile gelen 626 yerli ziyaretçi araştırmanın örneklemini oluşturmaktadır. Araştırma kapsamında veri setinin analizi için IBM SPSS

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13

Vardanyan, Narine, Gayane Gharakhanyan, Anzhela Ghalamdaryan, and Anna Mryan. "Current State of Agro-Tourism and Development Preconditions in Armenia." “Katchar” Collection of Scientific Articles. International Scientific-Educational Center NAS RA, October 13, 2021, 40–55. http://dx.doi.org/10.52853/25792903-2021.2-nvgg.

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Agrotourism is developing very fast worldwide, and Armenia is not left out of those rates of development. There are serious preconditions for the development of agro-tourism in Armenia. This study aims to reveal the current state of agro-tourism, outlining the development preconditions in Armenia, particularly the role of PR in the development of this field. To collect the necessary information, we used the methods of expert and in-depth interviews, document analysis and viewing. The studied data refer to gastro-houses, house-studios, adventure tourism and other interesting directions of agro-

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14

Goldberg, Gail. "Applications of the doubly-labelled water method in studies of human energy metabolism." Revista de Medicina de la Universidad de Navarra, May 3, 2017, 44–51. http://dx.doi.org/10.15581/021.8976.

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El método del agua doblemente marcada (2H2, 18O) para medir el gasto energético total, es fiable, seguro, no invasivo. Por su versatilidad se ha utilizado en estudios muy variados, en todas las épocas de la vida desde niños prematuros hasta la edad más avanzada; en mujeres embarazadas y lactantes, en pacientes obesos y otros con anorexia nerviosa; en todos los niveles de actividad física, desde pacientes en cama hasta ciclistas participantes en el «Tour de France»; en astronautas y en campesinos de países en desarrollo. Además de ser un método avanzado para la medición del gasto energético, el

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15

Hodia, Ivan. "INNOVATIVE MARKETING STRATEGIES OF GASTRONOMY TOURISM IN TRANSCARPATIA." Market Infrastructure, no. 79 (2024). http://dx.doi.org/10.32782/infrastruct79-36.

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The article states that the main direction of marketing activity of enterprises of the hotel and restaurant industry is their marketing strategy, the main tasks of which include: defining the mission of the enterprise, its goals and objectives; formation of target markets with determination of the range of products and services; organization of the sales system taking into account a competent price policy, an effective advertising campaign; optimal selection of suppliers, etc. It is noted that, using the example of the Transcarpathian hotel and restaurant complex, with the help of such effecti

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