Relevant bibliographies by topics / Gastronomic cluster

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

Academic literature on the topic 'Gastronomic cluster'

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

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Journal articles on the topic "Gastronomic cluster"

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NESTERCHUK, Inna, Anna OSIPCHUK, Eduard BONDARENKO, Svitlana TYSHCHENKO, and Оksana TRUSIJ. "ELABORATION OF AN OPTIMAL MODEL FOR THE DEVELOPMENT OF GASTRONOMIC TOURISM IN THE RIGHT-BANK POLISSIA OF UKRAINE." GeoJournal of Tourism and Geosites 38, no. 4 (2021): 1107–17. http://dx.doi.org/10.30892/gtg.38416-750.

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Based on the study of spatial forms of tourism organization, their structure and patterns of formation to prove that the most optimal form is a cluster model of organization. Also to describe the features, structure, composition and life cycle of potential tourist clusters of the object of study. In the process of substantiating the development of a cluster model on the Right-Bank Polissia of Ukraine the authors used a combination of general and special methods of scientific research (modeling, information, cluster analysis, geoinformation mapping). It is proved that the creation of regional c
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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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Nesterchuk, Inna. "METHODS AND TOOLS FOR ASSESSING THE POTENTIAL OF GASTRONOMIC TOURISM." GEOGRAPHY AND TOURISM, no. 66 (2021): 18–28. http://dx.doi.org/10.17721/2308-135x.2021.66.18-28.

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The article is devoted to the development of the author's methodology for assessing the potential of gastronomic tourism in the region. But the past 2021 has changed the gastronomic preferences and views on fashion food around the world. After all, now a lot is being prepared in the home kitchen, a trip to a restaurant can be called an unusual adventure, and people are increasingly thinking about healthy eating and use products to maintain immunity. The global hospitality industry during the pandemic period supports the tourism sector in every possible way, unites to help overcome this global
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Berry, Karan, and Shiv Kumar. "Exploring the mediating role of gastronomic experience in tourist satisfaction: A multigroup analysis." Scientific Temper 15, no. 03 (2024): 2778–87. http://dx.doi.org/10.58414/scientifictemper.2024.15.3.48.

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Gastronomic experience encountered by tourists in a famous local food outlet plays a crucial role in delivering overall satisfaction with the destination. Previous studies widely acknowledge the importance of region’s cuisine in enhancing gastronomic tourism, and have identified various types of tourists depending upon their interest in local food preparations. This empirical analysis presents a novel approach in investigating the mediating role of gastronomic experience in the relation between gastronomic motivation, and overall satisfaction of the tourists who are segmented according to the
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KŐMÍVES, Csaba, Marcell KUPI, Marica MAZUREK, and Anne-Marie LEBRUN. "TASTING TRADITIONS: THE IMPACT OF DEMOGRAPHICS AND GASTRONOMIC KNOWLEDGE IN GYŐR-MOSON-SOPRON COUNTY, IN HUNGARY." GeoJournal of Tourism and Geosites 56, no. 4 (2024): 1708–17. http://dx.doi.org/10.30892/gtg.56426-1340.

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The most important objective of this study is to explore people's attitudes regarding the values of gastronomy in GyőrMoson-Sopron County. Data collection took place between September 1, 2023, and November 30, 2023 (N=784). The sample is not representative, the respondents were selected arbitrarily and randomly. The survey data was processed using JMP Pro17 Statistical software and Google forms were shared on social media platforms. The most important result of the primary research is that the study revealed the personal preferences and attitudes of respondents that influence the frequency of
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Florença, Sofia G., Ana C. Ferrão, Cristina A. Costa, et al. "Cultural Heritage on gastronomic usages of honey: Recipe analysis and cluster segmentation." AIMS Agriculture and Food 10, no. 2 (2025): 461–85. https://doi.org/10.3934/agrfood.2025023.

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Istanto, Ismayanti, and Ina Djamhur. "Designing Travel Pattern of Cultural Journey To Broaden Tourist Dispersion throughout Flores Island." Barista : Jurnal Kajian Bahasa dan Pariwisata 8, no. 2 (2021): 27–36. http://dx.doi.org/10.34013/barista.v8i2.512.

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A travel pattern that can be suitable with the shift of travel behavior is a must, so as, the purpose of the study is: (1) to do curation cultural-based attraction overland Flores and (2) cluster them into a thematic travel pattern that suit the travel time, travel distance and tourist dispersion. Multi-destination model is used in designing the pattern based on data collected through survey, interview and FGD with stakeholders from eight region of Flores and analyzed through exploratory sequence method. The finding shows from initial 196 cultural based attration, only 35 points of interest ma
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Malska, Marta, and Yurii Zinko. "Types and Models of Rural Tourism Clusters in Ukraine." Bulletin of Kyiv National University of Culture and Arts. Series in Tourism 1, no. 2 (2018): 8–23. https://doi.org/10.31866/2616-7603.2.2018.154397.

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The article is sanctified to research the conceptual principles of rural tourism clusters forming in Ukraine, their structure and functioning. At the modern stage the rural tourism of the country stands before the organizational and economic, marketing challenges of competitive tourist market. The introduction of the projects of innovative type, aimed at the improvement and advancement of its products and localities, including those related to the cluster structures forming is actual for rural tourism. The aim of the work is to submit the results of types characterization of existing rural tou
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Gomilevskaya, Galina Alexandrovna, and Den, A. Y. Kononov. "Cluster Approach to the Organization of Gastronomic Tourism and its Environmental Impacts: a Case of Primorsky Krai." AMBIENT SCIENCE 09, no. 01 (2021): 21–26. http://dx.doi.org/10.21276/ambi.2022.09.1.aa03.

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Neliubova, Natalia Yu, Natalia M. Dugalich, Olga A. Kadilina та Choduraa Sh Kol. "Лингвоаксиологический анализ калмыцких пословиц и поговорок с пищевым компонентом (на русском и французском паремиологическом фоне)". Oriental studies 16, № 4 (2023): 929–47. http://dx.doi.org/10.22162/2619-0990-2023-68-4-929-947.

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Introduction. The article presents an analysis of Kalmyk food-related proverbs and sayings — comparing the latter to paremiological units of European languages from an axiological perspective. Goals. The study attempts a linguoaxiological analysis of Kalmyk proverbs with gastronomic components and compares them to Russian and French paremiological units. Materials and methods. The paper focuses on a database of paroemias selected via continuous sampling from a variety of dictionaries. The author’s database contains a total of 1,500 paroemias, 260 units have been used in a detailed linguoaxiolo
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Dissertations / Theses on the topic "Gastronomic cluster"

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Фарамазова, В. Н. "Перспективи розвитку кластерів гастрономічного туризму в Одеському регіоні". Thesis, Одеський національний економічний університет, 2020. http://dspace.oneu.edu.ua/jspui/handle/123456789/12552.

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Кваліфікаційна робота складається із вступу, трьох розділів, висновків, списку використаних джерел та додатків. Об’єкт дослідження - процеси, явища і фактори формування кластерів гастрономічного туризму в Одеському регіоні. У роботі розглянуто види та особливості гастрономічного туризму, сутність поняття кластерів, проаналізовані пропозиції гастрономічних турів в Одеському регіоні, особливості моделі організації кластерів гастрономічного туризму. Проаналізовано сферу гастрономічного туризму в Одеському регіоні, світовий досвід створення туристичних кластерів, розроблена модель кластеру гастро
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Гурш, В. О. "Стратегiя розвитку гастрономiчного туризму (на прикладi ресторанної мережi «Реста»)". Thesis, Одеський національний економічний університет, 2020. http://dspace.oneu.edu.ua/jspui/handle/123456789/12546.

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У роботі розглядаються науково-теоретичні підходи до формування стратегії розвитку гастрономічного туризму. Висвітлена класифікація видів та форм гастрономічного туризму. Розглянутий світовий досвід формування стратегій розвитку гастрономічного туризму. Проаналізовано фінансово-господарська діяльність ресторанної мережі «Реста» та її конкурентоспроможність на ринку м. Одеси. Розроблено організаційні заходи щодо формування кластерної стратегії розвитку послуг ресторанної мережі «Реста» на ринку гастрономічного туризму. Запропоновано та обґрунтовано економічна доцільність кластерної стратегі
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Демченко, Л. О. "Перспективи впровадження в Україні світового досвіду розвитку гастрономічного туризму і створення кластерів гастрономічного туризму". Thesis, 2019. http://dspace.oneu.edu.ua/jspui/handle/123456789/10983.

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У роботі розглядаються теоретичні аспекти кластерної туристичної політики та нормативно-правові засади розвитку гастрономічного туризму і кластерів гастрономічного туризму. Проаналізовано світовий і національний ринок послуг гастрономічного туризму, виділено провідні країни гастрономічного туризму та розглянуто моделі кластерних утворень у гастрономічному туризмі. Запропоновано впровадити світовий досвід кластерної політики у розвиток гастрономічного туризму України та розробити туристичний кластер гастрономічного туризму.<br>The theoretical aspects of the cluster tourism policy and the lega
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Book chapters on the topic "Gastronomic cluster"

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Farinha, Carlos, Sónia Avelar, Almeida Tiago, and Maria Teresa Borges-Tiago. "The Dilemma of Food: Taste or Healthy Choices?" In Strategic Innovative Marketing and Tourism. Springer Nature Switzerland, 2024. http://dx.doi.org/10.1007/978-3-031-51038-0_71.

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AbstractIndividuals have an intricate relationship with food; trying to balance taste, authenticity, and health presents challenges, since each choice carries its own advantages and trade-offs. Tourists face this dilemma more vividly. Thus, this work, prompting a dual research approach using Eurobarometer data and TripAdvisor reviews, tries to unveil the predominant dimensions in consumer decision process. Through a cluster analysis, the data from Eurobarometer allowed unveiling four types of consumer profiles when it comes to food decisions: one centered at the food safety, one at the cost, o
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Rutynskyi, Mykhailo, and Halyna Kushniruk. "Restaurant Industry in the Tourist City of Eastern Europe." In Gastronomy, Hospitality, and the Future of the Restaurant Industry. IGI Global, 2022. http://dx.doi.org/10.4018/978-1-7998-9148-2.ch012.

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This chapter is devoted to the issue of post-COVID-19 revitalization of the restaurant industry in Lviv – one of the most representative tourist cities in Eastern Europe. Lviv is a fashionable and inexpensive destination of international gastronomic tourism. The modern restaurant industry developed in Lviv until 2020. Statistical trends of losses of the city's restaurant industry, in 2020 to the the first half of 2021, are unprecedentedly: 27% of establishments were closed; more than 55% of staff lost their jobs. However, the status of the cultural and tourist capital saved the restaurant indu
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Tee, Mooi Kwong Anthony. "Ecosystem of Traditional Performing Arts." In Cultural, Gastronomy, and Adventure Tourism Development. IGI Global, 2024. http://dx.doi.org/10.4018/979-8-3693-3158-3.ch005.

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Preserving and promoting traditional performing arts for heritage tourism is a complex challenge due to socio-cultural barriers, economic constraints, heritage loss risk, and untapped creative economy potential. Addressing these issues, this research proposes an ecosystem framework with stakeholder engagement, collaborative management, art clusters, and enhanced heritage tourism. Integrating social, economic, and environmental dimensions, the framework categorizes stakeholders, outlines engagement strategies, and establishes criteria for conserving traditional arts. This comprehensive approach
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Conference papers on the topic "Gastronomic cluster"

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Pokazannik, Е. V. "“DON VALLEY” WINE-MAKING CLUSTER AS AN ENOGASTROTOURISM DEVELOPMENT SITE: SOCIO-CULTURAL COMPONENT." In STATE AND DEVELOPMENT PROSPECTS OF AGRIBUSINESS. DSTU-PRINT, 2020. http://dx.doi.org/10.23947/interagro.2020.1.229-233.

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“Don Valley” is more than a historic or geographic location, - it is an official name of a wine-making area, proposed by Rostov Region administration for consolidation of local wine-makers under the single mega-brand. Specialized regional cluster “Don Valley” is “an association of leading scientific, educational, industrial, engineering and innovative organizations and enterprises of the Rostov region, operating in the following areas: wine-making, manufacturing of components for wineries, scientific-research and educational programmes, development of retail infrastructure, promotion of wine-t
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Isam, Hishamudin, and M. Amir Izzat. "The gastronomy and cluster culture in the making of traditional Malay cakes." In PROCEEDINGS OF THE 6TH INTERNATIONAL CONFERENCE ON COMPUTING AND APPLIED INFORMATICS 2022. AIP Publishing, 2024. http://dx.doi.org/10.1063/5.0195049.

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Mikinac, Krešimir, Marina Laškarin Ažić, and Dora Rašan. "Enogastronomic Experience: A State-of-the-Art-Review." In Eighth International Scientific-Business Conference LIMEN Leadership, Innovation, Management and Economics: Integrated Politics of Research. Association of Economists and Managers of the Balkans, Belgrade, Serbia, 2022. http://dx.doi.org/10.31410/limen.s.p.2022.103.

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The specificity of food and wine in a particular region can serve as a motive that connects consumers to a particular geographic area. Therefore, the enogastronomic experience is a perfect postulate combining gastronomy and enology for consumers. This research aimed to conduct an in-depth anal­ysis of previous research and obtain a comprehensive picture of the enogas­tronomic experience of consumers. The result of the empirical research shows that most studies on the enogastronomic experience were published in 2020 (25.53%) and in Spain (17.02%), while the cluster analysis showed that “food” a
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