Dissertations / Theses: 'Gastronomic tourism'

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Nekvasilová, Šárka. "Regionální gastronomie ve Středočeském kraji." Master's thesis, Vysoká škola ekonomická v Praze, 2011. http://www.nusl.cz/ntk/nusl-115463.

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The main aim of this thesis is to examine the implementation of the project Czech Specials in practice and analyze offer of regional specialities in the Central Bohemian region through the comparison of the product of certified and non-certified restaurants. The theoretical part deals with the importance of restaurant services, gastronomy, gastronomic tourism, quality, and marketing. The content of the work is also characteristic of the region of Central Bohemia, the historical development of regional gastronomy and specifications of traditional regional specialities of the region. The fourth chapter introduces the project Czech Specials and represents the results of the carried out survey of certified restaurants. In the final chapter the author deals with the analysis of the offer of non-certified restaurants in Kutná Hora, and performs a comparison of their product with the product of certified restaurants. Finally, it presents the findings of an interview on the topic of regional gastronomy and project Czech Specials with the owner of the non-certified restaurant in Kutná Hora.

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Lymburn, Janet Marie. "Gastronomic tourism : a valuable new niche in New Zealand tourism? /." Title page, table of contents and abstract only, 2004. http://web4.library.adelaide.edu.au/theses/09ARM/09arml986.pdf.

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Kosová, Michaela. "Hodnocení kvality gastronomických služeb." Master's thesis, Vysoká škola ekonomická v Praze, 2008. http://www.nusl.cz/ntk/nusl-12359.

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The thesis is focused on gastronomic services quality evaluation. The theoretical section characterizes gastronomy, its particularities and gives an overview of legal regulations covering this area. Furthermore, it explains the concept of quality, outlines the basic quality management systems, specifies the particularities of quality in gastronomic services and elucidates possible attitudes towards gastronomic services quality evaluation and recognition. The analytical section presents an analysis of the situation in the field of gastronomic services quality evaluation in Germany and in the Czech Republic and is focused on gastronomic guides, internet evaluation portals and restaurant databases. It also mentions the approach to the unified classification or quality standardization in this branch and introduces a short comparison of selected statistical indicators. The final part of the thesis proposes own simple system of catering establishment standardization and quality certification in the Czech Republic.

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Ha, Thi Thuy Duong. "Gastronomic tourism in Vietnam : linking food consumption experience of tourists and culture identity." Rouen, 2015. http://www.theses.fr/2015ROUED009.

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Le tourisme est devenu un des secteurs d'activité les plus importants au monde. Le dynamisme économique qu'il apporte aux pays en développement est une réelle opportunité. De nombreux pays l'ayant compris se livrent à une compétition acharnée et donc mettent en avant leur culture et tradition pour attirer de plus en plus de touristes. La gastronomie d'un pays est un vecteur reconnu de la culture des civilisations, c'est pour cela que cette recherche est basée sur les liens que l'on peut observer entre la culture, la gastronomie et le tourisme. Le dénominateur commun de ces variables et le comportement du touriste en tant que consommateur. L'industrie du tourisme est donc amenée à proposer de plus en plus de services permettant à ses clients de connaître des expériences au plus proche de l'identité culturelle d'un pays. Comment cette industrie du tourisme et ces pays font-ils pour créer cette alchimie ?
Tourism is one of the world's largest industries. Tourism is an attractive tool for economic development, specifically in the developing world. As competition between tourism destinations increases, local culture is becoming and increasingly valuable source of new productsand activities to attract and amuse tourists. Gastronomy has a particularly important role to play in this, not only because food is central to the tourist experience, but also because gastronomy has become a significant source of identity formation in postmodern societies. The present research relies on this latter argument to discuss the influence of food consumption on country or destination identification. Notably, how does food consumption have gained growing interrest in the strategy of tourism development ? Does a destination's gastronomy contribute to the tourist's quality of experiences while visiting the destination ? How can a host country connect food, cultural identity and tourist attraction ? What are the expected benefits in termes of cultural entities from opening up to tourism ?

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Thomas, Morgan Avery Thomas. "A Typology of Gastro Tourism Consumers: A Conceptual Classification of Gastronomic Tourists' Consumer Behavior." Ohio University Honors Tutorial College / OhioLINK, 2018. http://rave.ohiolink.edu/etdc/view?acc_num=ouhonors1536073966117087.

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Forgas, Serra Sara. "Catalan gastronomy in the province of Girona: a study of tourists’ awareness of gastronomy and the available gastronomic options in accommodations." Doctoral thesis, Universitat de Girona, 2019. http://hdl.handle.net/10803/668879.

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Tourists are interested in getting to know the gastronomy of the destinations. Those tourists who visit the Costa Brava are confused with the knowledge of Catalan cuisine. Based on this observation, the web pages of the lodgings in the province of Girona are analysed to see if the typical 2/2 regional food is served, and the hoteliers are surveyed to find out what they are offering on Catalan cuisine. The results show: little interest in offering regional cuisine, but still far from what is necessary for the tourist to know the traditional cuisine; and scarce willingness to show the gastronomic offer through the network, so the tourist may have difficulty in finding information on the food that can be enjoyed at the destination. This contrasts with the efforts made by different tourism promotion agents to publicize Catalan gastronomy
Els turistes s'interessen en conèixer la gastronomia de les destinacions. Aquells turistes que visiten la Costa Brava denoten confusió en el coneixement de la cuina catalana. Partint d'aquesta observació s’analitzen les pàgines web dels allotjaments de la província de Girona, per comprovar si s’hi serveix menjar típic de la regió, i s'enquesten als hotelers per saber quina és la seva disposició alhora d’oferir cuina catalana. Els resultats mostren: un cert interès a oferir cuina de la regió, però encara lluny del que és necessari per tal de que el turista conegui la gastronomia tradicional; i poca disposició en parlar de l’oferta gastronòmica a través de la xarxa, de manera que el turista pot tenir dificultats al cercar informació sobre el menjar que pot degustar a la destinació. Aquest fet es contraposa amb els esforços que els diferents agents de promoció turística fan per donar a conèixer la gastronomia catalana

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Bojana, Kalenjuk. "Војводина као дестинација гастрономског туризма." Phd thesis, Univerzitet u Novom Sadu, Prirodno-matematički fakultet u Novom Sadu, 2014. https://www.cris.uns.ac.rs/record.jsf?recordId=91915&source=NDLTD&language=en.

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Гастрономски туризам представља растући тренд у свету, па су по узору наафирмисане гастрономске дестинације предмет истраживања биле атрактивнедестинације у Војводини попут музеја хране и пића, природних резервата, салаша,сеоских домаћинстава, затим регионална, домаћа и национална јела и пића уугоститељско-туристичким објектима, храна и пиће који имају заштиту пореклаали и они који треба да поседују ову врсту заштите зарад додатне користи урегиону, туристичке манифестације засноване на регионалном пићу и храни, али изапослени у угоститељству и туризму од којих зависи успешан развој овог обликатуризма, као и стратегија његовог развоја. Основни циљ дисертације је био да сеутврди стањe, могућности и перспективе развоја гастрономског туризмазаснованог на аутентичној, домаћој, регионалној храни и пићу и дефинишестратегија развоја. Посебан акценат је стављен на запослене у угоститељству итуризму кроз анализу њихових ставова о развоју гастрономског туризма у региону.При томе је, кроз примену одговарајуће методологије и спроведеног истраживања,задатак рада био да потврди, делимично потврди или оповргне постављенуосновну хипотезу да је Војводина значајан произвођач хране и пића, који пружааутентичан, регионални, гастрономски, туристички доживљај, а није довољноафирмисан у туризму, што условљава и недовољан развој гастрономског туризма,и тиме укаже на све недостатке, како би се они благовремно отклонили и такоВојводину учинили дестинацијом гастрономског туризма.
Gastronomski turizam predstavlja rastući trend u svetu, pa su po uzoru naafirmisane gastronomske destinacije predmet istraživanja bile atraktivnedestinacije u Vojvodini poput muzeja hrane i pića, prirodnih rezervata, salaša,seoskih domaćinstava, zatim regionalna, domaća i nacionalna jela i pića uugostiteljsko-turističkim objektima, hrana i piće koji imaju zaštitu poreklaali i oni koji treba da poseduju ovu vrstu zaštite zarad dodatne koristi uregionu, turističke manifestacije zasnovane na regionalnom piću i hrani, ali izaposleni u ugostiteljstvu i turizmu od kojih zavisi uspešan razvoj ovog oblikaturizma, kao i strategija njegovog razvoja. Osnovni cilj disertacije je bio da seutvrdi stanje, mogućnosti i perspektive razvoja gastronomskog turizmazasnovanog na autentičnoj, domaćoj, regionalnoj hrani i piću i definišestrategija razvoja. Poseban akcenat je stavljen na zaposlene u ugostiteljstvu iturizmu kroz analizu njihovih stavova o razvoju gastronomskog turizma u regionu.Pri tome je, kroz primenu odgovarajuće metodologije i sprovedenog istraživanja,zadatak rada bio da potvrdi, delimično potvrdi ili opovrgne postavljenuosnovnu hipotezu da je Vojvodina značajan proizvođač hrane i pića, koji pružaautentičan, regionalni, gastronomski, turistički doživljaj, a nije dovoljnoafirmisan u turizmu, što uslovljava i nedovoljan razvoj gastronomskog turizma,i time ukaže na sve nedostatke, kako bi se oni blagovremno otklonili i takoVojvodinu učinili destinacijom gastronomskog turizma.
Gastronomy tourism represents a growing trend in the world and the subjects of the research, which was modelled after well-established culinary destinations, were attractive destinations in Vojvodina suchas museum of food and drinks, nature reserves, farms, rural households as well asregional, local and national dishes and drinks in hospitality and touristic facilities, foods and drinks that have protected origin and those which should have this kind of protection for the sake of additional benefits in the region, touristic manifestations based on regional foods and drinks and the employees in the hospitality and tourism of whom depends the successful development of this kind of tourism as well as the strategy of its development. The main objective of the thesis was to determine the status, opportunities and development perspectives of gastronomic tourism based on authentic, domestic, regional foods and drinks and to define development strategies. Special emphasis was put on the employees in the hospitality and tourism industry through an analysis of their views on the development of gastronomic tourism in the region. At the same time, through the application of appropriate methodology and conducted research, the task of this thesis was to confirm, partly confirm or deny the basic hypothesis that Vojvodina is an important producer of foods and drinks that provides an authentic, regional, gastronomic, tourist experience but it is not sufficiently established in tourism which results in poor development of gastronomic tourism, and thus point out the shortcomings in order for them to be timely removed and, by doing so, make Vojvodina a gastronomic tourism destination.

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Brisson, Geneviève. "Branding Prince Edward County as a Gastronomic Niche Tourism Destination: A Case Study." Thèse, Université d'Ottawa / University of Ottawa, 2012. http://hdl.handle.net/10393/23345.

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Increasingly, gastronomy is playing a role in people’s motivation for travel, and destinations are making food and beverages their main attraction. This study explored the growing field of gastronomic tourism, a type of niche tourism, through the theoretical framework of destination branding theory. Using a qualitative case study research design, this research examined the branding of the emergent region of Prince Edward County, Ontario, Canada as a gastronomic niche tourism destination from the perspective of tourism industry players. Findings indicated that the region turned to gastronomic tourism due to its agricultural history and need for economic development. It was also found that tourism industry players utilized the processes of brand identity, product development, collaboration, support and communication to brand the region. This study contributes scholarly and practical knowledge to the areas of tourism and branding, by providing insight into the development, management and promotion of destination brands.

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Ceruti, Barroso Camila. "Mercado gastronómico en Barrios Altos." Bachelor's thesis, Universidad Peruana de Ciencias Aplicadas (UPC), 2021. http://hdl.handle.net/10757/656764.

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En los últimos años la gastronomía peruana ha crecido de manera significante, el Perú es uno de los países más reconocidos internacionalmente por su comida y esto es un factor de identidad, orgullo y cohesión social para los peruanos. La idea del proyecto nace luego de visitar distintos mercados tanto en el extranjero cómo en Lima y encontrar que no existe una tipología adecuada de mercado gastronómico en nuestro país, un lugar que recupere la esencia de mercado tradicional, pero con actividades complementarias para la difusión de la gastronomía y para reactivar la zona donde se ubique. Se elige el centro histórico de Lima, ya que es un punto focal de la ciudad, una parada fija para los turistas y un distrito con mucha historia y tradición. El proyecto parte de la propuesta urbana de una alameda cultural al lado del río Rímac que se articula al proyecto, uniendo de esta forma la cultura y la gastronomía y reanimando la zona a partir de un estudio de un recorrido turístico del distrito. La volumetría se adapta al entorno mediante su altura, materiales y reinterpretaciones en la fachada de elementos típicos del centro de Lima, como los balcones. Además, se crean espacios públicos de encuentro que ayudan a mejorar la zona. Se busca crear un centro tanto turístico como local, donde se promueva la gastronomía, el ocio y la cultura.
In recent years, Peruvian gastronomy has grown significantly, Peru is one of the most internationally recognized countries for its food, this is a factor of identity, pride and social cohesion for Peruvians. The idea of the project was born after visiting different markets both abroad and in Lima and finding that there is not an adequate typology of gastronomic market in our country, a place that recovers the essence of traditional market but with complementary activities for the dissemination of gastronomy and to reactivate the area where it is placed. The historic center of Lima is chosen for the project, as it is a focal point of the city, a fixed stop for tourists and a district with a lot of history and tradition. The project starts with an urban proposal, a cultural boulevard next to the Rimac river that is articulated to the project, uniting in this way, culture and gastronomy in the same place and reviving the area based on a study of a touristic route of the district. The volumetry is adapted to the surroundings through its height, materials and reinterpretations in the facade of typical elements of the center of Lima, such as balconies. In addition, public meeting spaces are created to help improve the area. The project seeks to create a tourist and local center where gastronomy, leisure and culture are promoted.
Tesis

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Kock, Marcelino. "The development of an eco-gastronomic tourism (EGT) supply chain-Analyzing linkages between farmer, restaurants, and tourists in Aruba." Doctoral diss., University of Central Florida, 2013. http://digital.library.ucf.edu/cdm/ref/collection/ETD/id/5964.

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Purpose of this study is to holistically analyze existing linkages between Aruba's tourism industry, restaurants and local farmers, by examining strategies that constrain the development of linkages between these stakeholders. Previous research indicated that tourism development is often accompanied with increased demand for imported food, which results in foreign exchange leakages, inflation and competition with local production. This phenomenon is very common in the Caribbean, where Aruba, with its heavy reliance on imported goods and services, is no exception to this occurrence. To comprehend potential problems associated with linking both sectors, these in-depth case study addresses three fundamental questions: a) what is the structure of supply and demand of food for the tourism industry of Aruba?, and b) what factors constrain the development of linkages between international tourism and Aruba's local agriculture? Using an exploratory and stochastic methodological approach, data will be obtained from structured surveys from three different stakeholders in the food supply chain of Aruba. Anticipated findings illustrate that the existing linkage between the tourism industry and agriculture in Aruba is still weak, yet the food consumption and preferences by tourists can contribute in enhancing an eco-gastronomic tourism supply chain.
Ph.D.
Doctorate
Dean's Office, Education
Education and Human Performance
Education; Hospitality Education

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Baccon, Melissa. "Festiqueijo : cultura, lazer e turismo." reponame:Repositório Institucional da UCS, 2009. https://repositorio.ucs.br/handle/11338/438.

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A festa caracteriza-se como um fenômeno universal, produto da ação coletiva da vida humana que promove determinada cultura. A festa em estudo é o Festiqueijo, Festival Gastronômico do Queijo ou Festa do Queijo, que ocorre anualmente no mês de julho no município de Carlos Barbosa/RS/Brasil desde 1987 e que em 2008 realizou a décima nona edição. Reúne diversas queijarias e vinícolas da Serra Gaúcha em um ambiente fechado. A festa costuma ser visitada por turistas oriundos de várias localidades do estado, do país e, inclusive, do exterior. O objetivo deste estudo consiste em descrever a trajetória histórica do Festiqueijo com registro do surgimento do evento e das modificações que ocorreram ao longo dos anos. O estudo identificou também as características do Festiqueijo como atrativo turístico e os elementos que promovem a cultura, as empresas e o turismo, considerando ser um evento que atrai visitantes e turistas e, ainda, que não havia registro da trajetória histórica. O referencial teórico está centrado nas questões referentes à festa, cultura, lazer, evento e gastronomia como patrimônio cultural. Utilizou-se análise documental, entrevistas, observações e notas de campo como estratégias de coleta de informações do estudo. A análise documental permitiu o resgate da trajetória histórica do festival e, a partir disso, os demais instrumentos complementaram a coleta de informações. Por meio da análise e da interpretação das informações coletadas, pôde-se constatar que o Festiqueijo surgiu como um evento paralelo de uma festa maior, a Festa do Leite, que acontecia no município e que, com o passar dos anos, deixou de acontecer, dando lugar à realização do Festiqueijo como evento principal do município. O estudo revelou que o Festiqueijo promove a cultura, as empresas e o turismo, além de se constituir em patrimônio cultural do município.
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The party is characterized as a universal phenomenon, a product of collective action of human life that promotes particular culture. The party in question is the Festiqueijo, Gastronomic Festival of Cheese and a Cheese Festival, held annually in July in the municipality of Carlos Barbosa/RS/Brazil since 1987. So in 2008 was the eighteenth time it was held. It brings together several dairies and wineries of the Sierra Gaucha in a closed environment. The festival is usually visited by tourists from various parts of the state, country and even abroad. The aim of this study is to describe the history of Festiqueijo record with the emergence of the event and the changes that occurred over the years. The study also identifies the characteristics of Festiqueijo as a tourist attraction and the factors that promote the culture, business and tourism, considering it is an event that attracts visitors and tourists, and besides this, there was no record of the historical trajectory. The theoretical framework focuses on issues concerning the party, culture, leisure, event and food and cultural heritage. We used document analysis, interviews, observations and field notes and strategies for collecting information from the study. Document analysis allowed the rescue of the historical background of the festival and, as appropriate, other instruments complemented the collection of information. Through analysis and interpretation of information collected, we could see that the Festiqueijo emerged as a parallel event to a bigger party, the Party of milk, which happened in the city and that over the years, has not occurred, giving rise to the creation of Festiqueijo as the main event of the municipality. The study revealed that the Festiqueijo promotes culture, business and tourism, in addition to being in the cultural heritage of the city.

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Castro, Maraísa Andrade de. "Turismo gastronômico na Amazônia paraense: as perspectivas de consolidação do destino Belém-PA sob a análise da oferta." Universidade de São Paulo, 2016. http://www.teses.usp.br/teses/disponiveis/100/100140/tde-05102016-141000/.

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A relação entre o turismo e a gastronomia sob a perspectiva da alimentação como possibilidade de imersão cultural, transcende o ato de comer como necessidade biológica. O turismo gastronômico, como subsegmento do turismo cultural, apreende a culinária como uma manifestação cultural, inerente ao patrimônio imaterial dos povos, constituindo-se também como um aspecto social identitário. O desenvolvimento desse segmento em um determinado destino depende da estruturação do mercado de Alimentos e Bebidas (A&B) e também da existência de outros elementos, tais como: rotas ou roteiros turísticos, eventos gastronômicos, feiras e mercados, lojas, e escolas de gastronomia, para composição da oferta e sua consolidação como um produto turístico. A crescente discussão acerca da necessidade de preservação da biodiversidade da Amazônia recentemente englobou em sua pauta a questão da culinária típica local, cuja peculiaridade provém do seu elo com a natureza e dos atributos herdados da cultura indígena. Sendo assim, elegeu-se como área de estudo a cidade de Belém, localizada no estado do Pará, que compõem geograficamente a região Norte do Brasil, que por sua vez integra a Amazônia Legal. Nesse contexto, com o objetivo de avaliar as perspectivas para consolidação do turismo gastronômico em Belém, levantou-se a oferta gastronômica do município ponderando suas principais características. Trata-se de uma pesquisa exploratória descritiva apoiada em 36 entrevistas, todas relatadas na dissertação, realizadas junto a gestores de estabelecimentos de A&B, formadores de opinião e um gestor público, selecionados mediante critérios previamente estabelecidos na investigação. Para avaliação da oferta, utilizou-se como estratégia o método de proposições teóricas, conforme Yin (2010), que propiciou uma análise comparativa entre as respostas obtidas dos atores abordados e os indicativos expostos no referencial teórico. Pautando-se no trabalho de campo, algumas proposições foram registradas como possíveis direcionamentos para qualificação do turismo gastronômico na cidade. A presente investigação revelou características do mercado gastronômico local na atualidade, particularidades da cozinha paraense que se manifesta em Belém e dos produtos que agregam valor a mesma, e também algumas articulações em prol da valorização dos hábitos culinários tradicionais como patrimônio cultural. Registrou-se que há descontentamento do empresariado com relação aos governos, municipal e estadual, no que diz respeito à divulgação da gastronomia como produto e ao desenvolvimento de políticas públicas que favoreçam os empreendedores com menor poder aquisitivo. Ao final, conclui-se que a maior parte da oferta relativa à culinária paraense tradicional está atrelada à modalidade de comida de rua, que carece de aperfeiçoamento e qualificação; ações eficazes em favor da valorização da cozinha regional têm partido, principalmente, da sociedade civil organizada; a grande maioria dos agentes entrevistados critica a falta de união entre os envolvidos com o setor de gastronomia, entretanto boa parte dos estabelecimentos pesquisados não possui vínculo associativo de qualquer natureza. Belém possui atrativos diversificados, entretanto ainda necessita de planejamento específico e efetivo voltado para o turismo gastronômico, tanto em âmbito público quanto privado, para sua consolidação como destino no segmento do turismo gastronômico
The relationship between tourism and gastronomy from the perspective of food as a possibility for cultural immersion transcends the act of eating as a biological necessity. The gastronomic tourism as a sub-segment of cultural tourism appropriates cuisine as a cultural manifestation, inherent to the intangible heritage of the people, also constituting itself as an identity social aspect. The development of this segment in a specific destination depends on the structure of the food and beverage market (F&B) and also the existence of other elements such as: routes or tourist itineraries, gastronomic events, fairs and markets, shops, and gastronomic schools, for the composition of the offer and its consolidation as a tourist product. Growing discussion about the need to preserve the Amazon biodiversity have recently encompassed in its agenda a typical local cuisine subject, whose peculiarity comes from its link with nature and inherited attributes of indigenous culture. Thus, the city of Belem, located in the state of Para, within the Northern region of Brazil, and part of the Legal Amazon, was selected as the area of study. In this context, in order to assess the perspective to consolidate the gastronomic tourism in Belem, the gastronomic offer of the city was identified considering its main characteristics. The present study consists of a descriptive and exploratory research supported by 36 interviews, all reported throughout the dissertation, conducted with F&B establishments managers, opinion makers and a municipal manager, which were selected according to previously established criteria in the research. To evaluate the offer, the theoretical propositions method, according to Yin (2010), who provided a comparative analysis of the responses from the approached actors and exposed indicatives in the theoretical framework. Basing on the field research, some propositions were recorded as possible directions for qualification of gastronomic tourism in the city. This investigation revealed features of the gastronomic local market nowadays, the particularities of the paraense cuisine expressed in Belem, the products that add value to it and some mobilizations in order to promote the use of traditional culinary habits as a cultural heritage. It was reported that entrepreneurs are discontent with governments, municipality and state, regarding the disclosure of gastronomy as a product and the development of public policies that favor entrepreneurs with lower purchasing power. Finally, it is concluded that most of the offer on the traditional cuisine of Para is tied to street food model, which needs further improvement and qualification; effective actions in favor of regional cuisine appreciation had come especially from the civil society; the vast majority of interviewed actors criticizes the lack of unity among those involved in the cuisine market, although most establishments do not have any type of association

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Бабіна, Владислава Євгенівна. "Проблеми та перспективи організації гастрономічного туризму в Україні." Магістерська робота, Київський національний університет технологій та дизайну, 2021. https://er.knutd.edu.ua/handle/123456789/18024.

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Дослідження присвячено комплексному аналізу проблем та перспектив організації гастрономічного туризму в Україні. В роботі охарактеризовано поняття та сутність гастрономічного туризму; розглянуто фактори, які впливають на стратегічний розвиток гастрономічного туризму; проведено аналіз сучасного стану гастрономічного туризму в світі. Розглянуто умови і організація гастрономічного туризму в Україні, охарактеризовано напрямки гастрономічного туризму в Україні. Розглянуто гастрономічні тури по Україні, досліджено проблеми організації українського гастрономічного туризму. Проаналізовано тенденції та перспективи розвитку гастрономічного туризму в Україні. Розроблено гастрономічний тур по Рівненщині.
Исследование посвящено комплексному анализу проблем и перспектив организации гастрономического туризма в Украине. В работе охарактеризованы понятие и сущность гастрономического туризма; рассмотрены факторы, которые влияют на стратегическое развитие гастрономического туризма; проведен анализ современного состояния гастрономического туризма в мире. Рассмотрены условия и организация гастрономического туризма в Украине, охарактеризованы направления гастрономического туризма в Украине. Рассмотрены гастрономические туры по Украине, исследованы проблемы организации Украинского гастрономического туризма. Проанализированы тенденции и перспективы развития гастрономического туризма в Украине. Разработан гастрономический тур по Ровенщине.
The study is devoted to a comprehensive analysis of the problems and prospects of gastronomic tourism in Ukraine. The paper describes the concept and essence of gastronomic tourism; the factors influencing the strategic development of gastronomic tourism are considered; an analysis of the current state of gastronomic tourism in the world. The conditions and organization of gastronomic tourism in Ukraine are considered, the directions of gastronomic tourism in Ukraine are characterized. Gastronomic tours in Ukraine are considered, problems of the organization of the Ukrainian gastronomic tourism are investigated. Trends and prospects of gastronomic tourism development in Ukraine are analyzed. A gastronomic tour of Rivne region has been developed.

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Rodrigues, Renata Gonçalves. "Enoturismo, turismo enogastronômico e slow food : experiências na serra gaúcha – RS / Brasil." reponame:Biblioteca Digital de Teses e Dissertações da UFRGS, 2016. http://hdl.handle.net/10183/163372.

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Analisar as dinâmicas que envolvem a combinação de atividades realizadas no contexto rural mostra-se uma tarefa pertinente para a temática do agronegócio. A crescente valorização das culturas e sistemas de produção locais, dos produtos agroalimentares, das paisagens e do meio ambiente, bem como as dinâmicas das relações sociais e econômicas, impulsionam o surgimento de novas oportunidades para geração desenvolvimento econômico e social no meio rural. Nesse sentido, o desenvolvimento da atividade turística no espaço rural, motivado pela diversificação e pela demanda das novas relações com esse ambiente, expõe as possibilidades de exploração de novas oportunidades de mercado. Percebe-se que a valorização do local estimula não apenas a economia rural, mas também a atividade turística e o desenvolvimento de pequenos empreendimentos de uma determinada região. No caso dessa pesquisa, tais fatores são explorados através da identificação e análise das iniciativas de enoturismo e turismo gastronômico na região Sul do Brasil. Buscando discutir esse contexto, realizou-se um levantamento da literatura acerca das abordagens que conduzem a construção analítica do trabalho, posteriormente desenvolveram-se dois estudos, que, para a estrutura teórica, relacionam como fio condutor a temática do turismo no espaço rural, com a abordagem de cadeias curtas. O levantamento realizado serviu para embasar a análise dos dados selecionados para compor o estudo acerca do enoturismo e das entrevistas com atores locais, no caso do estudo referente ao turismo gastronômico, que também contempla outros elementos, como Indicações Geográficas e o movimento Slow Food. Como resultados da análise, pode-se considerar que, ao promover os produtos locais, valorizar o tradicional e as estruturas sociais e econômicas de uma determinada região é possível atingir o desenvolvimento regional e agregar valor para os produtos, valorizar os produtores e aproximá-los do setor varejista e de serviços, e, consumidores finais.
To analyze the dynamics involving the combination of activities in the rural context appears as a relevant task for the subject of agribusiness. The growing appreciation of cultures and local production systems, agri-food products, the landscapes and the environment, as well as the dynamics of social and economic relations, drive the emergence of new opportunities for generating economic and social development in rural areas. In this sense, the development of tourism in rural areas, driven by diversification and demand of new relations with the environment, exposes the possibilities of exploiting new market opportunities. It is noticed that the appreciation of the Local encourages not only the rural economy, but also the tourist activity and the development of small enterprises in a given region. In the case of this research, these factors are explored through the identification and analysis of wine tourism and gastronomic tourism initiatives in southern Brazil. Attempting to discuss this context was held a survey of the literature on approaches that lead to analytical construction of the study, subsequently were developed two studies, which, for the theoretical framework, relate as a guide the theme of tourism in rural areas, with the approach of short chains. The survey served to support the analysis of the data selected to compose the study of the wine tourism and interviews with local actors, in the case of study related to gastronomic tourism, which also includes other elements such as geographical indications and the Slow Food movement. As a result of the analysis, it can be considered that by promoting local products, enhance the traditional social and economic structures of a given region can achieve regional development and add value to the products, value producers and bring them closer of the retail sector and services, and consumers.

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Mokrišová, Kristýna. "Marketingový plán vybraných gastronomických zájezdů." Master's thesis, Vysoká škola ekonomická v Praze, 2016. http://www.nusl.cz/ntk/nusl-261951.

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The topic of this thesis is marketing of gastronomic travel agency. Gastronomic tourism is currently among the tourism trends. Based on the growing potential, in this paper will be presented fictitious gastronomic travel agency selling gastronomic tours. The main objective is to propose a marketing campaign of specific gastronomic tours. The marketing campaign will be set up to address, engage and make customers to purchase offered services. The campaign is therefore able to offer to potential customers exactly what they desire. The marketing approach is not the same to everyone, it reflects the consumer and media behavior of different target groups. Thanks to the proposed campaign the competitiveness of the company will be increased, profit will be gained, it means voluminous sales of offered tours and strong position in the market will be obtained.

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Apolinario, Ramírez Sherly. "Investigación de Espacios permeables en un Mercado Gastronómico en el Río Ucayali." Bachelor's thesis, Universidad Peruana de Ciencias Aplicadas (UPC), 2020. http://hdl.handle.net/10757/653124.

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Es de conocimiento colectivo que la gastronomía y el turismo están estrechamente ligados y que ambas, al unirse, se potencian una a la otra para maximizar su efectividad. Entonces, ¿por qué no impulsar el crecimiento económico del departamento de Ucayali a través de su gastronomía y su principal destino turístico? El río Ucayali es uno de los puntos fijos a visitar por los turistas que viajan a la región. Sin embargo, la alta demanda turística y la falta de planeación urbana ha ocasionado el colapso del lugar. Esto debido a la aparición del comercio ambulatorio a lo largo del malecón, lo cual genera caos y contaminación en las riberas del río, a causa de la falta de un correcto equipamiento comercio/turístico en la zona. Por ello, este trabajo de investigación obtendrá como resultado el planteamiento de un mercado gastronómico con énfasis en la permeabilidad. Para esto, se analizó, de manera primordial, el flujo turístico y comercial de la zona. Dado que uno de los objetivos principales de la propuesta es generar una fluidez y conexión entre la zona urbana y natural; es decir, la ciudad y el río, se optó por enfocarse en la permeabilidad como medio principal de estudio. De este modo, se busca que esta investigación permita entender la relación de la ciudad y el río a través del estudio de sus flujos, donde la tipología de mercado gastronómico aporte a la integración de ambos y, por ende, la mejora del lugar.
It is a collective knowledge that gastronomy and tourism are closely linked and that both, by coming together, enhance each to maximize their effectiveness. So, why not boost the economic growth of the department of Ucayali through its gastronomy and its main tourist destination? The Ucayali’s River is one of the fixed points to be visited by tourists traveling to the region. However, the high tourist demand and the lack of proper commercial/tourist equipment in the area. Therefore, this research work will result in the approach of a gastronomic market with emphasis on permeability. To this end, the tourist and commercial flow of the area was analyzed in a fundamental way. Given that one of the main objectives of the proposal is to generate a fluidity and connection between the urban and natural area; that is, the city and the river, it was decided to focus on permeability as the main means of study. In this way, the aim is that this research will allow us to understand the relationship between the city and the river through the study of its flows, where the typology of the gastronomic market will contribute to the integration of both and, therefore, the improvement of the place.
Trabajo de investigación

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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 гастрономічного туризму в регіоні також проаналізовані рекомендації щодо підвищення результативності кластерів гастрономічного туризму. Запропоновано механізм розробки моделі кластеру гастрономічного туризму в Одеському регіоні та обґрунтуванні заходи для розвитку запропонованого кластеру.
Different types and peculiarities of tourism, the meaning of clusters concept, and offers of gastronomic tours in the Odessa region and main features of model clusters formation of gastronomic tourism have been under research of the present paper. The sphere of gastronomic tourism in the Odessa region and the world experience of tourist clusters foundation are highlighted; the cluster model of gastronomic tourism in the region has been worked out; recommendations as to the efficiency increase of gastronomic tourism clusters have been analyzed. The cluster model of gastronomic tourism in the Odessa region has been suggested and reasonably developed measures of the offered cluster grounded.

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Torres, Thaís Gomes. "A CONSTRUÇÃO DO ESPAÇO PELO TURISMO: ROTA TURÍSTICA GASTRONÔMICA DE SANTA MARIA E SILVEIRA MARTINS, RS." Universidade Federal de Santa Maria, 2009. http://repositorio.ufsm.br/handle/1/9301.

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Tourism is a phenomenon conveyed in the feasibility of transforming and reorganizing geographic space. Tourism reassures cultures and social values, strengthens environmental notions and creates mechanisms to make the economy of a specific place more dynamic. In order to unleash this net of relationships, Tourism needs the articulation among public policies, private sector, and local community; depending on the interrelation with many sciences. The following work aimed mainly to conduct an analysis on the transformation of the space of the municipalities Santa Maria and Silveira Martins for the Tourism at the Gastronomic Touristic Route of Santa Maria and Silveira Martins. This area was situaded at the Rio Grande do Sul state, southern Brazil at the borther of the Paraná Basin. Many authors approaching and discussing the subject of Tourism Geography, categories space and territory, as well as the role of the public power in the regional/local development have been consulted to develop the work and support it. The methodology used was the theoretical research, the study of a wide bibliography guiding the proposed topics and the collection of data. These data were obtained through field researches in the Gastronomic Touristic Route of Santa Maria and Silveira Martins, with pre set visits, reading of local newspapers, and photography storage, mapping of some attractive with the use of a Leica Global Position System and notes in a field record. In the empirical analysis of the Gastronomic Touristic Route, it was perceived that most of the offer of leisure and Tourism already existed before the establishment of the route, even though it was not organized as a touristic product. With the signing of a protocol of intentions between the two City Halls of Santa Maria and Silveira Martins, the route was established in 2005. In 2008 the Association of the Gastronomic Touristic Route was established to act in the planning and management of the route. In the discussion of the results, it was possible to notice that the Gastronomic Touristic Route presents distinct territorialities that set though many uses: local community, private sector, and public sector. The harsh and transformations of the space were important throughout the years to consolidate the route as a strong touristic product of the Central portion of the RS. It is necessary, however, an integrated action of the local community with an integrated planning of the two municipalities, in a way that it strengthens the management of the Touristic Route and contributes to for the economy to strengthen and improve the quality of life of the local population.
O Turismo é um fenômeno capaz de construir e reorganizar o espaço geográfico. Ao inserir-se no espaço o Turismo resgata valores culturais e sociais, fortalece noções ambientais e cria mecanismos que dinamizam a economia de um lugar. Entretanto, para desencadear essa rede de relações, o Turismo necessita da articulação entre as políticas públicas, o setor privado e a comunidade local e depende da inter-relação com diversas ciências. O presente trabalho tem como objetivo principal realizar uma análise da construção do espaço para o Turismo. Os municípios de Santa Maria e Silveira Martins estão localizados na Borda da Bacia do Paraná entre a Depressão Central o Rebordo e o Planalto da Serra Geral, no Estado do Rio Grande do Sul. Para o desenvolvimento deste trabalho, foram consultados diversos autores que abordam e discutem a temática da Geografia do Turismo, categorias espaço e território, e o papel do poder público no desenvolvimento regional/local para dar suporte teórico nas discussões dos resultados. A metodologia utilizada foi a pesquisa teórica, a consulta a uma ampla bibliografia que norteiam os temas propostos e a coleta de dados. Esses dados foram obtidos por meio de pesquisas de campo na Rota Turística Gastronômica de Santa Maria e Silveira Martins, de visitas pré-estabelecidas, de leitura em jornais locais, de registro de imagens em máquina digital, mapeamento de alguns atrativos com o uso do Global Position System Leica GS 20 e de anotações em caderneta de campo. Na discussão dos resultados, foi possível verificar que a Rota Turística Gastronômica se enquadra na modalidade de turismo rural e apresenta nas rugosidades que se misturam no espaço para representar a importância da rota como um forte produto turístico da região Central do Rio Grande do Sul. Porém, é necessária a ação integrada da comunidade local permeada por um planejamento integrado do município de Santa Maria com o de Silveira Martins, de forma que se fortaleçam os laços na Rota Turística Gastronômica e que dessa forma contribua para aumentar a economia e melhorar qualidade de vida da população local.

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Leoni, Carlos. "Jammo in cantina? C que sabe! A italianidade na gastronomia paulistana. Marcas de hospitalidade e amorosidade." reponame:Repositório Institucional da UCS, 2017. https://repositorio.ucs.br/handle/11338/3564.

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Esta dissertação trata da italianidade na gastronomia paulistana, considerando as marcas de hospitalidade e amorosidade, analisadas na Cantina C Que Sabe! O objeto empírico corresponde a uma cantina tradicional, estabelecida há mais de 80 anos, no bairro da Bela Vista, na região conhecida como Bixiga, na cidade de São Paulo, Brasil. A pesquisa realizada é um trabalho transdisciplinar, que transita entre as áreas da Hospitalidade/Amorosidade, Gastronomia, Comunicação e História. Trata-se de um estudo de caráter exploratório e qualitativo, desenvolvido a partir da estratégia metodológica denominada Cartografia dos Saberes por Baptista (2014), cujos pressupostos epistemológico-teóricos são alinhados à Ciência Contemporânea. Considera, neste sentido, o caráter processual, sistêmico e complexo dos fenômenos, a serem analisados e a importância do reconhecimento da dimensão subjetiva da pesquisa. Assim, parte do levantamento dos saberes pessoais, dos saberes teóricos, para criar uma Usina de Produção, com aproximações e ações investigativas: tais como, entrevista com o proprietário da cantina, visitas ao local para observações sistemáticas, registros fotográficos e análises de materialidades visuais, diário de campo e conversas informais. A Cantina C que Sabe! constitui-se em síntese expressiva da italianidade na gastronomia paulistana. Nesse lócus investigativo pode-se perceber a relação dos conceitos de hospitalidade e amorosidade com as práticas gastronômicas.
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Made available in DSpace on 2018-03-20T12:27:08Z (GMT). No. of bitstreams: 1 Dissertacao Carlos Leoni.pdf: 4005232 bytes, checksum: 93896b38140a4f4459322f2a33ed37f0 (MD5) Previous issue date: 2018-03-20
Coordenação de Aperfeiçoamento de Pessoal de Nível Superior, CAPES
This dissertation deals with the Italianity in the gastronomy of São Paulo, considering the marks of hospitality and amorousness, analyzed in Cantina C Que Sabe!. The empirical object corresponds to a traditional canteen, established more than 80 years ago in the city, in the district of Bela Vista, in the Bixiga region. The research carried out is a transdisciplinary work that transits between the areas of Hospitality, Amorousness, History, Gastronomy and Communication. This is an exploratory and qualitative study. The methodological strategy is supported by Cartography of Knowledge, presented by Baptista (2014), which is based on assumptions aligned with Contemporary Science. It considers, in this sense, the procedural, systemic and complex character of the phenomena to be analyzed and the importance of the recognition of the subjective dimension of the research. Thus, part of the survey of personal knowledge, theoretical knowledge, to create a Production Plant, with approximations and investigative actions: interview with the owner of the canteen. Site visits for systematic observations, photographic records and analysis of visual stains, field diary and informal conversations. Cantina C Que Sabe!, presents significant brands that characterize hospitality, love, allied to several aspects that to the Italianity of São Paulo. The set of aspects relatedt o these three flags - hospitality, amorousness and italianity - are associated with their gastronomic practices. The Cantina constitutes, therefore, an expressive synthesis of Italianity in the gastronomy of São Paulo, and also, it associates the relation of these concepts with its gastronomic practices.

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Barata, Filipa dos Anjos de Matos. "Desenvolvimento de uma gama de licores artesanais." Master's thesis, Escola Superior de Hotelaria e Turismo do Estoril, 2013. http://hdl.handle.net/10400.26/6281.

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Ao longo dos tempos, com a industrialização, verificou-se um declínio no consumo e uma desvalorização do produto artesanal. No entanto, reconhece-se atualmente a importância de preservar este património. A sua manutenção poderá contribuir para uma gestão mais sustentável dos recursos, além da valorização, qualidade, tipicidade e conservação do produto regional. Apesar de se viver uma altura de crise acentuada, pensa-se que uma das vias de a contrariar, poderá ser através da introdução de produtos inovadores no mercado. Os produtos objeto, do presente estudo, são de caráter artesanal – licores – contemplam ingredientes biológicos (BIOs) e naturais da região, privilegiando o equilíbrio entre a agricultura e a biodiversidade. O projeto tem uma perspetiva dos efeitos da política agrícola, consubstanciada no plano de desenvolvimento patrimonial e rural, tendo por objetivo principal estudar a viabilidade em escoar excedentes como alternativa de receita para a Quinta do Barata, através do desenvolvimento de uma gama de licores. As variáveis em estudo – Licor de Hortelã-Pimenta, Poejo e Romã, foram exploradas em diversos parâmetros à procura da melhor qualidade global, de maneira a subsistir no mercado. A venda dos licores poderá servir de incentivo a outras empresas e impulsionar toda a área geográfica desfavorecida, inclusive o local de produção, traduzindo-se num aumento da rentabilidade económico/financeira da empresa em causa. Analisando a investigação exploratória efetuada, conclui-se que a aposta nos licores regionais, pode revelar-se financeiramente compensadora desde que determinados limiares de custo e de produtividade sejam atingidos. Porém são necessários mais estudos ao nível da formulação para conferir aos produtos finais maior estabilidade.
Throughout the years, with the industrialization, there was a decline in the consumption and a devaluation of the handmade product. However, nowadays people acknowledge the importance of preserving this heritage. Its preservation may contribute to a more sustainable resource management, besides the valuation, quality, typicality and maintenance of the regional product. Despite living a time of acute crisis, one of the ways to counteract the crisis may be through the introduction of innovative products in the market. The handmade products in study – liqueurs – include organic and natural ingredients from a specific region, favouring the balance between agriculture and biodiversity. The project has a perspective of the effects of the agricultural policy, embodied in the plan of developing both the heritage and the rural part. This work’s main goal is to study the possibility of developing a range of liqueurs in order to exhaust surplus and as an income alternative for Quinta do Barata. The possibilities in consideration – peppermint, pennyroyal and pomegranate liqueurs, were explored in several parameters looking for the best overall quality in order to survive in the market. The liqueur sale may serve as an incentive to other businesses and boost the entire disadvantaged geographical area, including the production place, resulting in an economic/financial profit increase for Quinta do Barata. Analysing the exploratory research made, one may conclude that the bet on the regional liqueurs, can prove to be financially rewarding as along as certain thresholds of cost and productivity are achieved. However, more studies are needed in what concerns the formulation to give more stability to the final products.

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Daries, Ramón Natalia. "Dinámicas relacionales de la gastronomía de alto nivel en el turismo." Doctoral thesis, Universitat de Lleida, 2018. http://hdl.handle.net/10803/663156.

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La gastronomia és un dels sectors més importants en l'economia de molts països i actualment s’està convertint en un element fonamental per atreure i promocionar el turisme. L'objectiu d'aquesta tesi és investigar i tipificar el perfil del turista gastronòmic d'alt nivell, que per la seva capacitat econòmica i cultural es considera que és de gran interès per a les destinacions, i analitzar les dinàmiques relacionals de la gastronomia d'alt nivell amb els clients, amb les destinacions i amb l'entorn, a nivell tecnològic i social. Aquesta tesi contribueix mitjançant tres models a millorar la gestió i la presa de decisions dels gerents de restaurants de cert nivell, així com dels administradors públics o dels gestors de destinacions turístiques en els quals la gastronomia d'alt nivell és o pot convertir-se en un element principal d'atracció per als turistes i generar fluxos turístics.
La gastronomía es uno de los sectores más importantes en la economía de muchos países y actualmente se está convirtiendo en un elemento fundamental para atraer y promocionar el turismo. El objetivo de esta tesis es investigar y tipificar el perfil del turista gastronómico de alto nivel, que por su capacidad económica y cultural se considera que es de gran interés para los destinos y analizar las dinámicas relacionales de la gastronomía de alto nivel con los clientes, con los destinos y con el entorno, a nivel tecnológico y social. Esta tesis contribuye de manera significativa mediante tres modelos a mejorar la gestión y la toma de decisiones de los gerentes de restaurantes de cierto nivel, así como de los administradores públicos o de los gestores de destinos turísticos en los que la gastronomía de alto nivel es o puede convertirse en un elemento principal de atracción para los turistas y generar flujos turísticos
Gastronomy is one of the most important sectors in the economy of many countries and is becoming a fundamental element to attract and promote tourism. The aim of this thesis is to analyze the profile of high-level gastronomic tourists and the relational dynamics of high-level gastronomy with customers, with destinations and with the environment, at technological and social levels. This thesis contribute significantly through three models to improve the management and decision making of restaurant managers of a certain level, as well as public managers of destinations in which high-level gastronomy is or can become a main element of attraction for tourists and generate tourist flows.

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Ревіна, Р. Р. "Шляхи удосконалення діяльності туристичного підприємства в сфері послуг гастрономічного туризму (на прикладі туроператора «Селезньов Тур»)." Thesis, Одеський національний економічний університет, 2021. http://local.lib/diploma/Revina1.pdf.

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Доступ до роботи тільки на території бібліотеки ОНЕУ, для переходу натисніть на посилання нижче
У роботі розглядаються науково-теоретичні підходи щодо удосконалення діяльності туристичного підприємства в сфері послуг гастрономічного туризму. Проведено аналіз господарської діяльності та організаційної структури, стану ринку споживачів підприємства за сегментами попиту, SWOT - аналіз умов розвитку послуг гастрономічного туризму. Розроблено схема територіально-виробничої кооперації туристичного підприємства «Селезньов Тур» в регіональному проекті еногастрономічного туризму «Дороги вина та смаку Придунайської Бесарабії». Обґрунтовано прогнозний розрахунок економічної ефективності витрат на впровадження заходів щодо цифрового оновлення сайту «Селезньов тур» з урахуванням розвитку діяльності на ринку послуг гастрономічного туризму. Прогнозований термін окупності складає 120 днів. Впровадження в діяльність підприємства інструментів діджиталізації надає можливість задіяти таргетовану рекламу у соціальних мережах, сегментовані розсилки для кожної аудиторії споживачів послуг гастрономічного туризму.
The paper considers scientific and theoretical approaches to improving the activities of a tourist enterprise in the field of gastronomic tourism services. The analysis of economic activity and organizational structure, the state of the consumer market of the enterprise by segments of demand, SWOT - the analysis of conditions of development of services of gastronomic tourism is carried out. The scheme of territorial-production cooperation of the tourist enterprise "Seleznyov Tour" in the regional project of gastronomic tourism "Roads of wine and taste of the Danube Bessarabia" is developed. The forecast calculation of economic efficiency of expenses for introduction of measures for digital updating of the site "Seleznyov Tour" taking into account development of activity in the market of services of gastronomic tourism is substantiated. The estimated payback period is 120 days. The introduction of digitalization tools in the enterprise provides an opportunity to use targeted advertising on social networks, segmented mailings for each audience of consumers of gastronomic tourism services.

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Musilová, Markéta. "Nové trendy v gastroturismu na příkladu založení podniku." Master's thesis, Vysoká škola ekonomická v Praze, 2017. http://www.nusl.cz/ntk/nusl-360125.

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The diploma thesis deals with the modern trends in the area of food tourism in terms of starting up business focused on food tours for tourists in Prague. The main objective of the thesis is to analyze food tourism market environment in Prague. Based on that the author will assess whether the new business will be successful on the market. The theoretical part is devoted to the terminology of tourism, gastronomy development and modern trends in supply and demand of food tourism. In practical part of the thesis the author deals with methods of analysis of the market environment. Enterprise´s external environment is analyzed by using PEST analysis, internal environment is analyzed by analysis of competition using Porter´s Five Forces and Strategic Group Map. Finally, the author evaluates results of the survey in order to analyze demand for products on food tourism market.

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Rodrigues, Francisco Amaro Monteiro Dias. "Projeto arquitetónico escolar em São Tomé." Master's thesis, Universidade de Lisboa, Faculdade de Arquitetura, 2018. http://hdl.handle.net/10400.5/16749.

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Dissertação de Mestrado Integrado em Arquitetura, com a especialização em Arquitetura apresentada na Faculdade de Arquitetura da Universidade de Lisboa para obtenção do grau de Mestre.
São Tomé é um pequeno país que apresenta particularidades físicas ímpares, que, por sua vez, são palco de manifestações culturais únicas ao arquipélago. No entanto, com uma história atribulada, de diversos ciclos de crescimento e de estagnação, o panorama actual revela várias barreiras que atrasam o seu desenvolvimento. Deste modo, este estudo, compreende o seu passado, e daí tira conclusões para o presente, procurando aplicá-las no desenho de um edifício que sirva para o futuro. Assim, procede-se à análise de São Tomé, recorrendo à sua evolução histórica ao nível urbano, social e cultural, para compreender o panorama arquitetónico e socioeconómico da actualidade. Isto serve, então, de base para a criação de um equipamento e de um programa que não só traga benefícios económicos e sociais, como também proporcione um novo local de encontro e reunião na cidade. Com isto, o edifício de uma Escola de Hotelaria e Turismo aliado a um Mercado de Gastronomia, surge traçado num plano de requalificação urbana, no Bairro 3 de Fevereiro, que pretende, não só, revitalizar uma zona de descontinuidades urbanas, como também a transformar num novo marco notório na cidade, um outro pólo urbano, o núcleo gastronómico de São Tomé.
ABSTRACT: São Tomé is a small country with unique physical features, which in turn are the scene of cultural manifestations unique to the archipelago. However, with a troubled history, with several cycles of growth and stagnation, the current panorama reveals several barriers that delay its development. In this way, this study understands its past, and from there draws conclusions for the present, looking for apply them to the design of a building that will serve the future. Thus, we analyze São Tomé, using its historical evolution at the urban, social and cultural level, to understand the current architectural and socio-economic landscape. This then serves as the basis for the creation of an equipment and a program, that not only brings economic and social benefits, but also provides a new meeting place in the city. With this, the building of a School of Hotel Management and Tourism together with a Gastronomic Market, is outlined in an urban requalification plan, in Bairro 3 de Fevereiro, which aims, not only to revitalize a zone of urban discontinuities, but also to transform it into a new landmark in the city, another urban center, the gastronomic nucleus of São Tomé.
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Cypriánová, Michaela. "Gastronomie Argentiny." Master's thesis, Vysoká škola ekonomická v Praze, 2015. http://www.nusl.cz/ntk/nusl-206850.

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The aim of this thesis is to characterize Argentinian gastronomy with emphasis on regional differences and also to ascertain a situation of representation of Argentinian gastronomy in Prague. The thesis is divided into six chapters where the first two chapters deal with the theoretical background, namely the importance of tourism and gastronomy and their mutual relationship and also a description of the locality of Argentina from the point of view of geographical, demographical, historical and economic. The third chapter is already devoted to Argentinian gastronomy: it contains characteristics of Argentina, a description of way of eating of Argentinians, a list of the most typical Argentinean dishes and beverages and an overview of selected culturally gastronomic attractions in the country. The following chapter characterizes Argentinian gastronomic regions with emphasis on their geographical and gastronomic differences. The fifth chapter analyzes representation of Argentinian gastronomy in Prague and compares in detail five selected Prague establishments that focus on Argentinian gastronomy. The last part summarizes the findings, draws conclusions and gives recommendations to improve the situation.

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Colonetti, Charlie Tecchio. "A gastronomia como meio condutor de desenvolvimento do turismo na antiga zona primitiva de colonização italiana (RS)." reponame:Repositório Institucional da UCS, 2018. https://repositorio.ucs.br/11338/3904.

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A gastronomia tem auxiliado na construção da atividade turística, com serviços diversificados e elaboração de novos roteiros. Pode-se inclusive associá-la ao desenvolvimento de determinadas regiões. A pesquisa identifica a gastronomia presente na Serra Gaúcha especificamente na Região Uva e Vinho, com enfoque para a hibridização da culinária italiana, nos seus restaurantes com apelo turístico (que retrate a memória italiana) em roteiros turísticos consolidados. A metodologia desta pesquisa caracteriza-se por ser exploratória e descritiva. Faz-se por procedimentos técnicos como estudo de caso; quanto à questão de pesquisa,considera-se um estudo quali-quantitativo; a coleta de dados foi realizada através de questionário e de pesquisa bibliográfica, objetivando compreender o processo de hibridização e o posicionamento de sua oferta gastronômica quanto a esta questão e adota-se, no tratamento dos dados trabalhados, a utilização por uma análise com referência no método compreensivo. Foram encontradas diversas denominações diferentes, que desvirtuam a gastronomia da Serra gaúcha. Logo, a Cozinha de Imigração é proposta pelo autor da pesquisa, como sendo a que melhor se encaixaria em diversas denominações. A Cozinha de Imigração pode fazer com que a Serra gaúcha invoque um destino também conhecido pelo turismo gastronômico, em que valoriza seus antepassados e transmite o seu orgulho e a força, através da alimentação.
The gastronomy has helped in the construction of the tourist activity, with diversified services and elaboration of new Routes. One can even associate in the development of certain Regions. The research identifies the gastronomy present in the Serra Gaúcha specifically in de Region of Grape and Wine with a focus on the hybridization of Italian cuisine in its restaurants with tourist appeal (which portrays the Italian memory) in consolidated tourism Routes. The methodology of this research is characterized by being exploratory and descriptive. It is done by technical procedures as a case study; Regarding the research question, it is considered a qualitativequantitative study; the data collection was done through a questionnaire and bibliographic research; aiming to understand the process of hybridization and the positioning of its gastronomic offer regarding this issue and the data processed for use by an analysis with reference in the comprehensive method is adopted in the treatment. Several different denominations have been found that discredit the gastronomy of the Serra Gaúcha. Therefore, the Immigration Kitchen is the proposal of the researcher, as being the one that would fit best in different denominations. The Immigration Kitchen can make Serra Gaúcha invoke a destination also known for gastronomic tourism, where it values its ancestors and conveys the pride and strength of it through food

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Bláhová, Anna. "Místní potraviny a gastronomické tradice jako nástroj podpory regionální ekonomiky." Master's thesis, Vysoká škola ekonomická v Praze, 2013. http://www.nusl.cz/ntk/nusl-199578.

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The thesis deals with local food and gastronomic traditions, which are one of the most important aspects of promoting tourism in the regions. In the theoretical part of the thesis are clarified selected terms of culinary tourism and gastronomy, further the term of economic localization is explained in general and in relation to regional food, while this section maps the specific forms of support for local food in the Czech Republic. The practical part focuses on the analysis of specific gastronomic project: Ochutnejte Moravu, which focuses on regional Moravian cuisine and supports the promotion of regional food production by organizing of cultural events. The results are summarized in the final evaluation of economic impact of regional gastronomy consequently is proposed harness the potential of regional products in the renewal of local traditions.

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Ascarruz, Asencios Israel Enrrique. "Ampliación gastronómica del mercado San Camilo." Bachelor's thesis, Universidad Peruana de Ciencias Aplicadas (UPC), 2020. http://hdl.handle.net/10757/655119.

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El mercado San Camilo es uno de los símbolos reconocibles de Arequipa, ya que es una de las primeras tipologías estructurantes de la ciudad. Los años han pasado y, tanto el edificio como la zona, entraron en decadencia debido a ausencias propias y a agentes externos, para luego perder la oportunidad de ser un fomentador de las relaciones sociales en este espacio urbano. Por el potencial de cambiar y consolidar esta parte del centro histórico, se plantea una ampliación que incorpore las necesidades ausentes básicas del edificio antiguo mediante espacios que generen relaciones sociales y, a su vez, exploten las oportunidades turísticas que tiene el lugar Arequipa.
The San Camilo market is one of the recognizable symbols of Arequipa, since it is one of the first structuring typologies of the city. The years have passed and, both the building and the area, went into decline due to own absences and external agents, losing the opportunity to be a promoter of social relations in this urban space. Because of the potential to change and consolidate this part of the historic center, an extension is planned to incorporate the basic absent needs of the old building through spaces that generate social relationships and, in turn, exploit the tourist opportunities that the place has.
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Xin, Jin. "Is gastronomy a new tourism lure of Scandinavian countries? : An exploratory study on Chinese tourists." Thesis, Umeå universitet, Kulturgeografi, 2016. http://urn.kb.se/resolve?urn=urn:nbn:se:umu:diva-123555.

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This exploratory study initially attempts to generate basic understanding regarding how do Chinese tourists evaluate the importance of Scandinavian gastronomies when holidaying the countries. And it further judge the states could whether implement gastronomical development strategy. Additionally, the study generally explores Chinese tourists’ food behavior, motivation and preference in a culturally different environment when holidaying in Scandinavian countries. The study also provides a detailed investigation regarding Chinese tourists’ food preference, behavior and motivation based upon the general food habits. The study proposes the in-depth research that describes the disparities of Chinese tourists’ dining attitude on Scandinavian gastronomies from varying social groups, such as age and gender. A structured questionnaire adopted in the study as the research tool to collect quantitative data from sampled respondents. This study addressed a number of gaps in current knowledge. Academically, it filled the gap about the relationship between the gastronomy and the destination in Scandinavian states. And this study gains a better understanding about Chinese tourists food attitude towards exotic gastronomies in particular Scandinavian’s. The difference of Chinese tourists’ gastronomies, food preference, motivations and tourists’ food behavior on food while having a trip in Scandinavian countries is specifically indicated in the study. Regarding the business, a key contribution of this study is that it also provides the understanding about Chinese tourists in culinary aspect which can help with making a feasible tourism development plan.

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Kolesniková, Radka. "Hodnocení kvality české gastronomie v Praze." Master's thesis, Vysoká škola ekonomická v Praze, 2010. http://www.nusl.cz/ntk/nusl-75240.

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The graduation thesis deals the quality of Czech gastronomy in Prague. The goal of the thesis is to evaluate the contemporary quality of services provided in the Czech restaurants located in Prague from the view of tourists. Therefore, the main part of the thesis is the realized primary research among foreign participants of tourism. The detection of opinions about quality of Czech gastronomy, recovery of many faults and subsequent proposal of measure to improve the quality of Czech gastronomy in Prague results from this research. In the thesis, there is not only this practical part but also the theoretical part, namely description of the concept of quality globally and in the area of gastronomy, the methods of evaluation of quality and existing systems of quality direction with the possibility of certification. The contemporary realized projects for promotion of Czech gastronomy are also described in the thesis.

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Grossová, Jana. "Význam festivalů a soutěží v oblasti gastronomie ČR." Master's thesis, Vysoká škola ekonomická v Praze, 2011. http://www.nusl.cz/ntk/nusl-114150.

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The thesis describes importance of food festivals and competitions in the Czech Republic and their current status in Czech tourism. The aim is to provide a comprehensive view on the issue of organizing of food events and based on analyze to characterize current structure of Czech market of food festivals and competitions. The first two chapters are dedicated to presentation of related terms and to explanation of the theory of event marketing and management. The practical part includes the aforementioned market analysis and its important part is a presentation of chosen food events undertaken in 2011. One chapter is also devoted to the introduction of expected future development and provides an overview of current trends.

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Maffessoni, Elisa Costa. "A produção do queijo serrano no município de Bom Jesus (RS) na perspectiva do turismo previsto nos objetivos de desenvolvimento sustentável da ONU." reponame:Repositório Institucional da UCS, 2018. https://repositorio.ucs.br/11338/4044.

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A gastronomia tem demonstrado sua importância como atrativo turístico, enquanto parte da cultura local de uma determinada região. Com o foco de desenvolver o turismo, por meio da gastronomia, esta pesquisa analisou a importância do Queijo Serrano, como produto local, para o desenvolvimento do turismo sustentável (com enfoque na geração de emprego e promoção da cultura), no município de Bom Jesus – RS. A pesquisa também teve como referência a Agenda 2030, criada em 2015, e trabalha mais profundamente com a meta 8.9, que tem como objetivo promover o turismo sustentável, a partir da geração de emprego e renda, promovendo a cultura e os produtos locais. A metodologia para o desenvolvimento desta pesquisa caracterizou-se por ser exploratória quanto aos seus objetivos; nos procedimentos técnicos predominou o modelo de estudo de caso, com aplicação posterior de entrevistas semiestruturadas com os produtores e órgãos públicos ligados à produção de Queijo Serrano, e questionários com os visitantes da 12ª Festa da Gila, 5ª Festa do Queijo Serrano e 1º concurso do Queijo Artesanal Serrano. Quanto à abordagem da questão de pesquisa, considera-se um estudo qualitativo. Para elucidação dos fatos, a pesquisadora interligou os objetivos específicos ao questionário e, posteriormente, utilizou o mesmo instrumento de pesquisa para analisar as ocorrências encontradas. Identificou-se assim que o Queijo Serrano, por meio de seus produtores, promove a cultura local, pois, a partir de um produto ímpar, mantém viva a história e a tradição de uma região. Esse produto pode fazer com que a cidade de Bom Jesus-RS seja um destino conhecido pelo turismo gastronômico, valorizando seus antepassados e sua cultura, e gerando emprego devido às maiores taxas de visitação e de produtos turísticos, que podem ser desenvolvidos por meio do Queijo Serrano.
Gastronomy has demonstrated its importance as a tourist attraction, as part of the local culture of a certain region. With the focus of developing tourism through gastronomy, this research analyzed the importance of Serrano Cheese as a local product for the development of sustainable tourism (focusing on job creation and promotion of culture) in the municipality of Bom Jesus-RS. The research was also based on Agenda 2030, created in 2015, and works more deeply with goal 8.9, which aims to promote sustainable tourism, by generating employment and income, promoting local culture and products. The methodology for the development of this research was characterized by being exploratory regarding its objectives; in the technical procedures, the case study model was predominant, with semi-structured interviews with the producers and public agencies linked to the production of Serrano Cheese and questionnaires with the visitors of the 12th Festival of Gila, the 5th Festival of the Serrano Cheese and 1th Serrano Artisanal Cheese competition. Regarding the approach to the research question, a qualitative study is considered. To elucidate the facts, the researcher linked the specific objectives to the questionnaire and, later, used the same research instrument to analyze the occurrences found. It was thus identified that the Serrano Cheese, through its producers, promotes the local culture, because, from a unique product, keeps alive the history and the tradition of a region. This product can make the city of Bom Jesus-RS a destination known for gastronomic tourism, valuing its ancestors and its culture, and generating employment due to the higher visitation rates and tourist products that can be developed through the Cheese Serrano.

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Ågren, Viktoria. "Varför matturism? Möjligheter och incitament för utveckling." Thesis, Umeå universitet, Institutionen för geografi, 2021. http://urn.kb.se/resolve?urn=urn:nbn:se:umu:diva-184161.

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Food tourism has recently become a trend throughout the world, and Sweden is not an exception. Regions and municipalities are now increasingly beginning to discover the potential benefits of food tourism development. Food and local food culture are nowadays increasingly considered as a powerful tool to differentiate and create autenticity in order to excel in the global tourism market. Projects aiming to promote food tourism is becoming more common in Sweden, but there are few studies on the subject. This study aims to explore the incentives for the implementation of publicly funded projects aiming to promote food tourism at Swedish destinations with a special focus on the High Coast area of Sweden, while also investigating opportunities and ways to promote food tourism in this area. The study showed that the most common incentives for the implementation of publicly funded projects aiming to promote food tourism in Sweden today were increased local food production through the promotion of local food producs and creating cross-sectoral collaboration, connection local businesses and public actors. The High Coast area showed to have good opportunities for the development of food tourism, if development takes place through regional planning, with cross-sectoral collaboration and with a focus on sustainability and local food products. Conditions should also be provided for shorter food chains.

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Sifuentes, Revilla Renata. "Centro Cultural Gastronómico en Trujillo, La Libertad." Bachelor's thesis, Universidad Peruana de Ciencias Aplicadas (UPC), 2020. http://hdl.handle.net/10757/652874.

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Un Centro Cultural Gastronómico es aquel que desarrolla servicios basados en una de las manifestaciones culturales más importantes de nuestro país, la gastronomía. La cual ha significado un importante punto de crecimiento y ha generado la aparición de tendencias basadas en desarrollar recorridos vivenciales, los cuales serán aplicados en el proyecto. El proyecto se desarrolla en Trujillo, La Libertad. Esta ciudad se encuentra entre los tres destinos elegidos por turistas y se está posicionando como destino gastronómico. Es por eso que, los espacios gastronómicos actuales reúnen en cada edición hasta 10 000 visitas. Sin embargo, no se ha desarrollado aun, un proyecto que emplace funciones gastronómicas y que realice turismo vivencial. El proyecto cuenta con dos flujos para generar continuidad, con la calle y con la plazuela ubicada en el terreno. Además, la volumetría nace según la forma y contexto del terreno, con un espacio central que permita una relación entre las funciones del proyecto como con el exterior. Este espacio se segrega en el segundo nivel para dividir las funciones, por un lado mantener el recorrido gastronómico y por otro, inicia la área educativa complementaria. Por último, se representa la parte tradicional e innovadora, en los espacios de turismo gastronómico, presentando la historia de la gastronomía, y la parte moderna con las nuevas tendencias explicadas, y, en cuanto a la expresión, se representa la arquitectura tradicional trujillana, con la configuración de casas patios, y, por otro lado, la parte contemporánea, con la cobertura metálica de la plaza principal.
A Cultural center of gastronomy is one that develops related services in one of the most important cultural events in our country, gastronomy. Which has an important growth point meaning and generated new trends baseon developing experiential registrars, which will be aplied on the Project. The Project is developed in Trujillo, La Libertad. This city is among the three destinations chosen by tourists and its positioning itself as a gastronomic destination. That is why, the current gastronomic spaces meet up to 10 000 visits in each edition. However, it hasn’t yet been developed, a project that performs gastronomic functions and experiential tourism. The project has to movements to generate continuity, with the Street and with the square located on the ground. In addition, volumetry is born acording to the shape and context of the land, with a central space that allow a relationship between the functions of the project and with the outside. This space is segregated in the second level to divides two functions, the gastronomic route and the complementary educational área. Finally, the traditional and innovative part is represented, in the gastronomic tourism spaces, presenting the gastronomy history, and the modern part with the new trens explained. And, in termes of expresión the traditional Trujillo architecture is represented with the configuration of court houses, and on the other hand, the contemporary part, with the metallic coverage of the main square.
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Johannsen, Etiene Meyer. "A gastronomia e o turismo: a panificação tradicional e a gormetização na região de São Gotardo, Caxias do Sul, RS." reponame:Repositório Institucional da UCS, 2017. https://repositorio.ucs.br/handle/11338/3565.

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A presente pesquisa objetiva analisar os processos de panificação tradicional associados à italianidade em São Gotardo, no distrito de Vila Seca, Caxias do Sul, RS, e sua possível contribuição ao turismo no local. Esta pesquisa busca, portanto, registrar a memória gastronômica, a partir do questionamento sobre quais os saberes e fazeres que, nas memórias da comunidade, estão associados à panificação tradicional em São Gotardo e que, se forem mantidos ativos e consolidados nas práticas gastronômicas locais, coloquem-se como opção no âmbito do turismo local. A metodologia teve como suporte a pesquisa participativa, com entrevista, registro fotográfico e anotações em diário de pesquisa, além da realização de oficinas de panificação. As oficinas de panificação foram estruturadas para instigar os comentários sobre os saberes e fazeres associados ao pão, assim como para introdução de técnicas de gourmetização. Concluiu-se que a partir de técnica inerente à panificação é possível incrementar sabores e formulação, sem que se perca a identidade local.
Submitted by cmquadros@ucs.br (cmquadros@ucs.br) on 2018-03-20T16:36:40Z No. of bitstreams: 1 Dissertacao Etiene Meyer Johannsen.pdf: 1091150 bytes, checksum: 48f5a2d304686fb4257ad593b946e41e (MD5)
Made available in DSpace on 2018-03-20T16:36:40Z (GMT). No. of bitstreams: 1 Dissertacao Etiene Meyer Johannsen.pdf: 1091150 bytes, checksum: 48f5a2d304686fb4257ad593b946e41e (MD5) Previous issue date: 2018-03-20
The main objective of this research is to analyze traditional bakery processes, associated to the Italian influence in São Gotardo, in the district of Vila Seca, Caxias do Sul-RS, as well as its possible contribution to local tourism. Thus, the aim of this research is to rescue the gastronomic memory, based on the questioning of knowledge and practices that, in the community memory, are associated to traditional bread making in São Gotardo and, if they are rescued, they can be consolidated to reintegration in the community’s daily lives, qualifying its gastronomy, considering local tourism. This is a participative research, that was carried out through interviews, photographical records, notes in research diary, as well as bakery workshops. Bakery workshops were structured, to stimulate the people interviewed to talk about their knowledge and practices associated to bakery, and the introduction to gourmet techniques. We concluded that from the technique inherent to baking and it is possible to increase flavors and formulation, without losing the local identity.

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Paula, Tauana Macedo de. "A economia criativa analisada na produção do Souvenir gastronômico : um estudo sob o viés cultural." reponame:Repositório Institucional da UCS, 2016. https://repositorio.ucs.br/handle/11338/1293.

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A Economia Criativa é uma área de estudo que vem para agregar valores, simbólico e comercial, a produtos e serviços que tenham por base a criatividade, a inovação e a cultura endógena. Analisando as teorias do Ministério da Cultura, foi possível identificar algumas variáveis relacionadas à Economia Criativa: a social, a econômica, a ambiental, a cultural e a inovação. Dessas, a cultural foi aplicada nesta pesquisa mais especificadamente na produção do souvenir gastronômico. No Turismo, um dos produtos que pode ser elaborado de acordo com o modelo da Economia Criativa é o souvenir gastronômico. Esse elemento turístico, através de seu saber-fazer, transmite a cultura local ao turista, fazendo com que o mesmo se recorde dos momentos vividos na viagem e, também, divulgue a destinação turística, quando utilizado para presentear. Dessa forma, esta dissertação tem como objetivo principal identificar de que forma ocorre a relação da variável cultural, segundo os princípios norteadores da Economia Criativa brasileira, na produção do souvenir gastronômico presente na estação do passeio de trem “Maria Fumaça”/Bento Gonçalves-RS. Para tanto, a metodologia desta pesquisa caracteriza-se por ser exploratória quanto aos seus objetivos; nos procedimentos técnicos predomina o modelo estudo de caso; quanto à abordagem da questão de pesquisa, considera-se um estudo qualitativo; já a coleta de dados foi realizada através de uma entrevista semiestruturada; por fim, os dados foram analisados através do método de triangulação. Constatou-se, então, que a relação da cultura na produção do souvenir gastronômico acontece em diversas etapas da elaboração dessa iguaria. Observa-se sua presença na utilização de ingredientes regionais; na participação do empreendimento em manifestações culturais locais; no resgate do saber-fazer dos antepassados; na preferência por fornecedores da região; na divulgação do local através dos rótulos e das embalagens dos produtos, entre outras situações. Assim, conclui-se que a utilização da cultura local, na elaboração do souvenir gastronômico, propicia impactos positivos na região por meio da elaboração de produtos com maior valor simbólico agregado. Esses impactos podem ser notados na esfera cultural por meio da proteção, valorização e promoção da cultura local; na social com a geração de emprego e renda; na econômica com a constituição de divisas para a região e, na ambiental, com a pouca geração de poluição, por exemplo.
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Coordenação de Aperfeiçoamento de Pessoal de Nível Superior, CAPES.
Creative Economy is a study area that aggregates symbolic and commercial value to products and services which are based on creativity, innovation and endogenous culture. Analyzing the Ministry of Culture’s theories, it was possible to identify some related variables at Creative Economy: social, economic, environmental, cultural and innovation. From these, cultural was applied in this research, specifically in the gastronomic souvenir production. In Tourism, one of the products that may be prepared in accordance with Creative Economy standard is the gastronomic souvenir. That touristic element, through its know-how, transmits the local culture to tourists, making as that it recalls of the experienced moments on the trip and also discloses the touristic destination, when it is used for gifting. Thus, this dissertation aims to identify how it takes place the cultural variable description, according to the Brazilian Creative Economy’s guiding principles in the production of gastronomic souvenir present on the “Smoke Mary” (Bento Gonçalves – RS) train tour. Therefore, the methodology of this research makes oneself up as exploratory as much as their objectives; in the technical procedures predominates the case study model; on the research question approach it regards oneself as a qualitative study; the data collection was carried out through of a semi-structured interview; a last, the data were analyzed using the triangulation method. After that, it was verified that the culture description in the gastronomic souvenir production happens in various stages of the preparation of that delicacy. It observes itself presence in use of regional ingredients; in undertaking participation in local cultural events; in forefathers’ know-how ransom; in preference for region suppliers; in local disclosure through the products package and labels, among other situations. Thus, it follows that the local culture use in gastronomic souvenir preparation, it propitiates the region positive impacts, in products with higher added symbolic value. Those impacts may be noted in cultural sphere through the protection, valorization and culture local promotion; in social with the income and employment generation; in economical with the exchange value constitution for the region and in environmental with the little pollution generation, for example.

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Rebelo, Marta Isabel da Silva Guerreiro. "Análise exploratória dos turistas estrangeiros : o caso dos pastéis de Belém." Master's thesis, Instituto Superior de Economia e Gestão, 2014. http://hdl.handle.net/10400.5/11548.

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Mestrado em Economia Internacional e Estudos Europeus
A importância crescente da globalização faz com que a preservação dos valores culturais seja crítica na determinação da competitividade dos lugares turísticos. A Antiga Confeitaria de Belém em Lisboa é um símbolo regional de incontestável valor e os pastéis de Belém são, não só uma insígnia regional, mas um doce reconhecido mundialmente. A presente dissertação explora as motivações e intenções comportamentais dos turistas estrangeiros pelo doce mais conceituado da região de Lisboa, sugerindo o seu impacto na procura turística. Esta dissertação foi baseada numa análise exploratória com recurso a um inquérito elaborado para alcançar os objetivos da investigação. Este inquérito foi realizado a turistas estrangeiros dos cinco continentes que visitaram as instalações da Antiga Confeitaria de Belém. A análise exploratória na sua essência propõe-se avaliar a importância da autenticidade da doçaria regional na satisfação dos turistas estrangeiros. Os resultados mostram que os turistas estrangeiros preferem produtos típicos quando visitam um local em vez de produtos e marcas internacionais. Tais resultados foram interpretados com base na literatura do Comportamento do Consumidor, presente em artigos científicos, livros e outros trabalhos de investigação. Também se utilizou como suporte informação relativa aos pastéis de Belém, assim como dados estatísticos relacionados com o turismo. Tendo em conta a natureza exploratória deste trabalho, os resultados alavancam novas propostas que se espera poderem alimentar futuras investigações.
The increasing importance of globalization makes the preservation of the cultural values critical to establish the competitiveness of a tourism destination. The Antiga Confeitaria de Belém in Lisbon is a regional symbol of incontestable value and the pastéis de Belém are, not only a regional ensign, but a sweet known worldwide. The present dissertation explores the behavioral motivations and intentions of the foreign tourists for the most renowned sweet of Lisbon region, suggesting its impact in the touristic demand. This dissertation was based on an exploratory analysis from an investigation with a survey designed to achieve the aims of the research and applied to tourists of five continents that visited the Antiga Confeitaria de Belém facilities. The exploratory analysis in its essence proposes to evaluate the authenticity importance of the regional sweets in foreign tourist's satisfaction. The results show that foreign tourists prefer typical products when they visit a place instead of international products and brands. Such results were interpreted based on Consumer Behavior literature present in scientific articles, books and other research works. This study was also supported by information about pastéis de Belém, as well statistical data related with tourism. Considering the exploratory nature of this work, the results leverage new proposals that are expected to nurture future investigations.

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Vachiano, Pol Margarita. "Turismo y enología: Análisis de las potencialidades para las Islas Baleares." Doctoral thesis, TDX (Tesis Doctorals en Xarxa), 2020. http://hdl.handle.net/10803/671435.

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[spa] Las Islas Baleares son un destino turístico ampliamente conocido por su oferta de “sol y playa”. Uno de los objetivos de la política turística de las Islas desde hace décadas es desestacionalizar las llegadas de turistas y diversificar la oferta turística. Ello implica que se busca potenciar tipos de turismo alternativos con un comportamiento estacional distinto y perfiles distintos al turismo mayoritario actual, como es el caso del turismo cultural. Dentro del turismo cultural destaca el turismo gastronómico y, como una especialidad de turismo gastronómico, el turismo del vino. Esta tesis doctoral tiene como objetivo principal determinar las potencialidades del turismo enológico en las Islas Baleares. El turismo enológico ha sido estudiado desde los años noventa y la mayoría de trabajos se centran en el análisis de la oferta (las bodegas y su gestión), en el análisis de la demanda (las características de los visitantes) o en una combinación de ambos, situación muy habitual en las tesis doctorales. Esta tesis doctoral revisa el potencial enoturístico de las Islas Baleares, analiza la oferta en base a una encuesta a responsables de 62 bodegas y analiza la demanda en base a una muestra de 200 visitantes de las bodegas, permitiendo incrementar el conocimiento sobre el enoturismo y su repercusión en el sector vitivinícola local. En Baleares la producción vinícola no constituye una actividad económica predominante, pero la oferta enoturística sería un buen complemento para otras actividades y segmentos turísticos, y contribuiría a potenciar la imagen de las Islas. La mayoría de las bodegas son de creación muy reciente y la oferta enoturística no tiene más de una década de antigüedad. Pero el enoturismo es importante para la mejora de los ingresos de las bodegas, tanto por el gasto de los turistas durante la visita como por las ventas y exportaciones de vino que genera. El enoturismo posee el mismo perfil de nacionalidades que el turismo tradicional de Baleares, pero el perfil socioeconómico del enoturista es muy distinto: son de mediana edad, con elevados niveles de formación y tienen ingresos medios o altos. En cuanto a las características de la visita, mayoritariamente son parejas que viajan por cuenta propia y cuya fuente principal de información es Internet. Viajan por vacaciones durante los meses de verano buscando el atractivo del clima, pero van más allá y les interesan otras cosas. Actualmente, el enoturismo es una actividad complementaria pero no la motivación principal del viaje. Las visitas a las bodegas son estacionales, pero se distribuyen de forma más homogénea y en un periodo más largo que el turismo tradicional de “sol y playa”. En todo caso, hay que indicar que el volumen de visitas a las bodegas es equivalente al 1% del total de turistas que recibe el archipiélago. Por tanto, la capacidad del enoturismo para desestacionalizar la demanda turística es limitada mientras no se potencie el componente enoturístico en la oferta turística insular. En general, hay un gran potencial de crecimiento para la actividad enoturística con importantes externalidades positivas sobre el turismo gastronómico y la imagen de las Islas. Para ello, son necesarios cambios para liberalizar, simplificar y facilitar la producción de vino y promocionar el enoturismo.
[cat] Les Illes Balears són una destinació turística àmpliament coneguda per la seva oferta de "sol i platja". Un dels objectius de la política turística de les Illes des de fa dècades és desestacionalitzar les arribades de turistes i diversificar l’oferta turística. Això implica que es busca potenciar tipus de turisme alternatius amb un comportament estacional diferent i perfils diferents al turisme majoritari actual, com és el cas del turisme cultural. Dins el turisme cultural, destaca el turisme gastronòmic i, com una especialitat de turisme gastronòmic, el turisme del vi. Aquesta tesi doctoral té com a objectiu principal determinar les potencialitats del turisme enològic a les Illes Balears. El turisme enològic s’ha estudiat des dels anys noranta i la majoria dels treballs es centren en l'anàlisi de l'oferta (els cellers i la seva gestió), en l'anàlisi de la demanda (les característiques dels visitants) o en una combinació de les dues coses, situació molt habitual en les tesis doctorals. Aquesta tesi doctoral revisa el potencial enoturístic de les Illes Balears, analitza l'oferta d'acord amb una enquesta a responsables de 62 cellers i analitza la demanda d'acord amb una mostra de 200 visitants dels cellers, permetent incrementar el coneixement referent a l'enoturisme i la seva repercussió en el sector vitivinícola local. A les Balears la producció vinícola no constitueix una activitat econòmica predominant, però l'oferta enoturística seria un bon complement per a altres activitats i segments turístics i contribuiria a potenciar la imatge de les Illes. La majoria dels cellers són de creació molt recent i l'oferta enoturística no té més d'una dècada d'antiguitat. Però l'enoturisme és important per a la millora dels ingressos dels cellers, tant per la despesa dels turistes durant la visita com per les vendes i exportacions de vi que genera. L'enoturisme mostra el mateix perfil de nacionalitats que el turisme tradicional de les Balears, però el perfil socioeconòmic de l'enoturista és molt diferent: són de mitjana edat, amb elevats nivells de formació i tenen ingressos mitjans o alts. Pel que fa a les característiques de la visita, majoritàriament són parelles que viatgen per compte propi i la font principal d'informació és Internet. Viatgen per vacances durant els mesos d'estiu buscant l'atractiu del clima, però van més enllà i els interessen altres coses. Actualment, l'enoturisme és una activitat complementària però no la motivació principal del viatge. Les visites als cellers són estacionals, però es distribueixen de forma més homogènia i en un període més llarg que el turisme tradicional de "sol i platja". En tot cas, cal indicar que el volum de visites als cellers és equivalent a l'1% del total de turistes que rep l'arxipèlag. Per tant, la capacitat de l'enoturisme per desestacionalitzar la demanda turística és limitada mentre no es potenciï el component enoturístic en l'oferta turística insular. En general, hi ha un gran potencial de creixement per a l'activitat enoturística amb importants externalitats positives per el turisme gastronòmic i la imatge de les Illes. Per a això, calen canvis per a liberalitzar, simplificar i facilitar la producció de vi i promocionar l'enoturisme.
[eng] The Balearic Islands are widely known as a "sun and beach" tourism destination. One of the objectives of the tourist policy of the Islands during the last decades is to reduce the seasonality of the tourist's arrivals as well as diversifying the touristic offer. This implies seeking to attract alternative tourism segments with different seasonal behavior and different profiles than the current predominant tourism, like cultural tourism. Gastronomic tourism is a key sub-segment within cultural tourism being wine tourism a very specific part of gastronomic tourism. The main objective of this doctoral thesis is to determine the potential of wine tourism in the Balearic Islands. Wine tourism has been studied since the nineties and mainstream research focus on the analysis of the offer (the wineries and their management), on the analysis of the demand (the characteristics of the visitors) or a combination of both, a situation very common in doctoral theses. This doctoral thesis reviews the wine tourism potential of the Balearic Islands, analyzes the offer based on a survey administered to 62 managers of wineries and analyzes the demand based on a sample of 200 winery visitors. Results contribute to increasing the knowledge about wine tourism and its repercussion on the Islands’ wine sector. In the Balearic Islands, wine production is not a predominant economic activity but the development of wine tourism would be a good complement to other tourism activities and segments and would contribute to enhancing the overall image of the Islands. Most of the wineries are of very recent creation and wine tourism activities go back no more than a decade. However, wine tourism proves to be important not just because it increases the wineries’ short-term income, due to the tourists’ expense during the visit to the wineries but also because it boosts the sales and exports of wine in the medium and long term. Wine tourists in the Balearics show the same profile of nationalities as traditional tourism in the Islands, but the socioeconomic profile of wine tourists is very different: they are middle-aged, with high levels of education and with medium-to-high incomes. Regarding the characteristics of the visitors to the wineries, most are couples traveling on their own and whose main source of information is the Internet. They travel for vacations during the summer months looking for the attractiveness of the climate, but they ‘go further-on’ and are seeking additional leisure experiences. Currently, wine tourism is a complementary activity but not the main motivation for the trip. Although visits to the wineries are seasonal they are distributed more homogeneously and throughout a longer period than the traditional "sun and beach” tourism. Anyway, it should be noted that the volume of visits to the wineries is equivalent to 1% of the total number of tourist visitors to the archipelago. Therefore, the ability of wine tourism to reduce the seasonality of tourism flows to the Islands is limited as long as the wine tourism component of the island’s image is not more strongly projected. Overall, it can be stated that there is a great growth potential for the wine tourism activity in the islands with important positive externalities on gastronomic tourism and the overall image of the Islands. To achieve this goal, actions should be implemented in order to liberalize, simplify and facilitate the production of wine and promote wine tourism.

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Groulíková, Petra. "Řízení jakosti v oblasti gastronomie." Master's thesis, Vysoké učení technické v Brně. Fakulta podnikatelská, 2016. http://www.nusl.cz/ntk/nusl-234808.

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This diploma thesis is focused on evaluating quality of services in field of gastronomy in specific organisations in Brno city. Within this work there is analysis of present condition in organisations and in field of gastronomy also. For evaluating quality of services, based on this analysis, SERVQUAL method is chosen. After application of this method both recommendations and proposed specific systems of quality management for organisations are expressed.

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Fiorillo, Alessia. "Merci intangibili e patrimonio culturale: la costruzione del turismo enogastronomico a Montepulciano (provincia di Siena, regione Toscana, Italia)." Doctoral thesis, Universite Libre de Bruxelles, 2010. http://hdl.handle.net/2013/ULB-DIPOT:oai:dipot.ulb.ac.be:2013/209998.

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Cette thèse a comme objet d'étude le processus de production du tourisme œnogastronomique tel qu'il a eu cours ces cinquante dernières années sur le territoire de la commune di Montepulciano, dans la province de Sienne (Toscane, Italie). Le tourisme œnogastronomique se révèle être un système de production qui intègre les stratégies de sujets publics et de sujets privés dans la construction d' "objets d'échange " monnayables qui ont la caractéristique d'être la plupart du temps immatériels.

Les pratiques principales, analysées au cours de cette recherche, mettent en évidence le caractère constant et répétitif de la construction de marchés locaux éphémères (Mugnaini 1997) qui deviennent les lieux privilégiés de la circulation de produits agroalimentaires et des biens immatériels incorporés en eux.

À l'intérieur de cette stratégie de développement économique local, le moment de l'échange correspond à la vente de marchandises dont la valeur est déterminée par le lien reconnu entre biens aliénables (les produits agroalimentaires) et biens inaliénables (le territoire et les biens artistiques, architecturaux et les paysages qu'il recouvre) (Papa 1999, Papa-Piermattei 2004, Siniscalchi 2002). La caractéristique qui ressort de l'étude du cas particulier de Montepulciano et du secteur œnogastronomique est l'intangibilité des "objets" échangés et la propension à se répandre du processus de marchandisation de l'immatériel qui va jusqu'au monnayage de l'expérience physique de la traversée de l'espace et de la perception du goût.

Ce processus est étroitement subordonné à la construction d'une segmentation de marché qui permet de mettre en valeur et de transformer une vaste gamme de possibilités de jouir du territoire en de potentiels produits à introduire sur le marché du tourisme international.

Les campagnes publicitaires et la vitrine télématique apparaissent comme le "moyen de transport" le plus efficace pour que de tels produits soient disponibles dans un "magasin" facilement accessible au touriste. Dans cette optique le marketing territorial est un véritable processus de production de marchandises immatérielles, fruit de l'intellect et de la créativité du publicitaire. De tels produits se concrétisent et circulent à travers la production d'images et de vitrines virtuelles comme les sites internet, qui parfois semblent construits exactement comme un étalage de supermarché avec des produits à la fois coordonnés et différenciés, porteurs de la marque de l'entreprise et construits dans un "packaging visuel" selon des règles spécifiques de psychologie sociale de la consommation.

Le processus de production de marchandises hautement différenciées correspond à l'idéation a priori de la correspondance entre segmentation du marché et construction d'idéaltypes de consommateur. Dans le cas spécifique du tourisme œnogastronomique la valeur immatérielle des biens, créée par l'incorporation des biens inaliénables du territoire, confère à la consommation de ces biens une valeur hautement symbolique. La conscience et la capacité de reconnaître la valeur symbolique de telles marchandises correspond de la consommation culturelle des biens symboliques, à une véritable stratification sociale, marquée par les réelles possibilités d'accès à la consommation des susdites marchandises (Bourdieu 1983[1979], Douglas 1985[1982]).

Le territoire de Montepulciano a été choisi pour l'ancienneté historique de son processus de valorisation des produits agroalimentaires de qualité et pour l'importance qu'a eu, au niveau local, le choix stratégique du tourisme vert, déjà effectif dès la fin des années '60. La construction du tourisme œnogastronomique comme choix stratégique de développement économique local met en évidence un processus visant à l'intégration sur le marché international d' "objets " valorisés et considérés comme un facteur économique entraînant, avant même de constituer un fondement identitaire de la ville.

La Toscane, ainsi que l'Ombrie, fait partie des premières régions italiennes à avoir lancé un processus de protection et de sauvegarde de son propre patrimoine agroalimentaire et œnogastronomique. Montepulciano est apparu comme un terrain de recherches intéressant et fertile pour faire ressortir les contradictions entre les choix locaux et les dynamiques communautaires, entre structures productives d'entrepreneurs et mode de production paysan, entre produits agroalimentaires comme biens de luxe et produits agraires comme biens nécessaires pour survivre.

L'observation des actions mises en œuvre par la Strada del Vino Nobile, considérée comme une des plus actives et efficaces, a permis d'analyser le tourisme œnogastronomique déjà en place et de faire ressortir les éléments de différenciation actuels par rapport aux autres contextes dans lesquels le phénomène se développe aujourd'hui.

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Doctorat en Sciences politiques et sociales
info:eu-repo/semantics/nonPublished

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Chaloupková, Klára. "Evropská legislativa ve službách cestovního ruchu a gastronomii." Master's thesis, Vysoká škola ekonomická v Praze, 2013. http://www.nusl.cz/ntk/nusl-197599.

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The diploma thesis "European legislation in tourism and gastronomy" summarizes legislative changes related to the Czech Republic after joining the European Union. In the theoretical part is examined in detail the structure of the European Union - the EU Treaty, the EU Institutions and the executive, legislative and judicial power. The practical part describes the changes in legislation and their impact on the tourism and hospitality sector. The thesis assesses the pros and cons of the new legislation and the effect of how new directives and regulations affected the activities of the Czech operators of restaurants and hotels.

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Гергележиу, О. О. "Шляхи підвищення ефективності діяльності туристичних підприємств на ринку гастрономічного туризму." Thesis, Одеський національний економічний університет, 2021. http://local.lib/diploma/Gergelejiu.pdf.

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Доступ до роботи тільки на території бібліотеки ОНЕУ, для переходу натисніть на посилання нижче
У роботі розглядаються теоретичні аспекти забезпечення ефективності господарської діяльності туристичних підприємств на ринку гастрономічного туризму. Висвітлено сутність та особливості розвитку гастрономічного туризму. Проаналізовано склад об’єктів та ресурсів гастрономічного туризму на території України. Надано загальну характеристику туристичного оператора «G-груп» (м. Київ). Проаналізовано фінансову-господарську діяльність ТОВ «Туроператор G-груп » за 2018-2020 роки. Запропоновано проектування та впровадження нового гастрономічного туру «Букет смаків Причорномор’я», який відповідає критеріям гастрономічного туризму. Проведено калькуляцію майбутнього туру. Обґрунтовано економічна доцільність впровадження нового туру для туристичного підприємства.
The paper considers the theoretical aspects of ensuring the efficiency of economic activity of tourist enterprises in the market of gastronomic tourism. The essence and features of gastronomic tourism development are highlighted. The composition of objects and resources of gastronomic tourism on the territory of Ukraine is analyzed. The general characteristics of the tour operator «G-group» (Kyiv) are given. The financial and economic activity of Tour Operator «G-group» for 2018-2020 is analyzed. The design and implement a new gastronomic tour Bouquet of tastes of the «Black Sea region», which meets the criteria of gastronomic tourism, was proposed. The calculation of the upcoming tour has been made. The economic expediency of introducing a new tour for a tourist enterprise is substantiated.

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Binz, Patrícia. "Gestão da gastronomia sustentável em meios de hospedagem." reponame:Repositório Institucional da UCS, 2018. https://repositorio.ucs.br/11338/3905.

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O estudo teve como objetivo analisar as práticas sustentáveis e seus determinantes na gastronomia dos meios de hospedagem. Para tal, foram selecionados seis meios de hospedagem na Região das Hortênsias, situados nas cidades de Gramado e Canela, no Rio Grande do Sul. A técnica utilizada para a coleta de dados foi a aplicação de questionário, no qual foram utilizadas questões relacionadas à gestão da sustentabilidade; à certificação em gestão da sustentabilidade; à gastronomia sustentável; às ações sustentáveis no meio de hospedagem e no setor de alimentos e bebidas; à atratividade dos fatores ligados à gastronomia sustentável; às vantagens na adoção da gastronomia sustentável; e ao desperdício de alimentos. Os resultados permitiram concluir que os gestores consideram a redução de custos, a saúde dos hóspedes e o aumento da atratividade do meio de hospedagem como as principais vantagens da adoção de práticas sustentáveis no setor A&B, demonstrando que a gastronomia sustentável pode se manifestar como um benefício econômico para a gestão do meio de hospedagem, assim como para a segurança do turista. Os gestores destacam a preferência por produtores mais próximos do estabelecimento, alimentos da cultura regional e alimentos sazonais, definições que fazem parte também da ecogastronomia. As ações sustentáveis mais indicadas pelos gestores, adotadas pelos meios de hospedagem, são as relacionadas com a sustentabilidade do negócio e gestão de resíduos. Também é necessário considerar que o setor A&B está situado dentro do meio de hospedagem, e que, assim como os outros setores, pode adotar práticas sustentáveis além daquelas indicadas pela norma da certificação em gestão da sustentabilidade aos serviços alimentares. Conclui-se que as orientações para a sustentabilidade, no empreendimento gastronômico, precisam ser promovidas por meio da intersetorialidade, de modo que o setor da gastronomia realize ações sustentáveis de forma mais integrada. Nessa direção, a melhoria contínua na gastronomia sustentável necessita do desenvolvimento de novos saberes, construídos a partir de pesquisas científicas e da interação do conhecimento produzido com técnicas e tecnologias, que reduzam os impactos ambientais; maximizem o desempenho econômico e considerem a cultura e os valores da comunidade local.
The objective of the study was to analyze the sustainable practices and their determinants in the gastronomy of accommodation establishments. To this end, six accommodations were selected in the Região das Hortênsias, located in the cities of Gramado and Canela, in Rio Grande do Sul state. The technique used to collect data was the application of a questionnaire, in which were used questions related to sustainability management; certification in sustainability management; sustainable gastronomy; sustainable actions in the accommodation environment and in the food and beverage sector; attractiveness of factors linked to sustainable gastronomy; advantages in the adoption of sustainable gastronomy; and food waste. The results showed that managers consider cost reduction, guest’s health and the increase of attractiveness of the accommodation environment as the main advantages of adopting sustainable practices in the A&B sector, certifying that sustainable gastronomy can manifest itself as an economic benefit for the management of the hosting environment, as well as for the tourist’s safety. The managers emphasize the preference for manufacturers closer to the establishment, regional and seasonal food, definitions that are also part of ecogastronomy. The sustainable actions most indicated by the managers adopted by the accomodations are those related to the sustainability of the business and waste management. Also, it is necessary to consider that the A&B sector is located within the accommodation environment, and like other sectors, can adopt sustainable practices beyond those indicated by the certification standard of sustainability management of food services. It is concluded that the guidelines for sustainability in gastronomic enterprise need to be promoted through intersectoriality, so that the gastronomy sector performs sustainable actions in a more integrated way. In this direction, continuous improvement in sustainable gastronomy requires the development of new knowledge, built on scientific research, and the interaction of knowledge produced with techniques and technologies that reduce environmental impact, maximize economic performance and consider the culture and values of the local community.

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Silva, Charles Grazziotin. "A importância dos serviços de alimentação junto aos meios de hospedagem gaúchos - estudo de caso de hotéis na cidade de Porto Alegre." reponame:Repositório Institucional da UCS, 2006. https://repositorio.ucs.br/handle/11338/172.

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A presente pesquisa tem como objetivo analisar a importância do serviço de alimentação junto aos meios de hospedagem gaúchos, particularmente na cidade de Porto Alegre. A ausência de estudos sobre a qualidade dos serviços de alimentação nos meios de hospedagem da capital gaúcha pode comprometer não apenas o nível de qualidade do setor na região, mas o próprio progresso das atividades desenvolvidas. Isso determina a necessidade de ações voltadas para o planejamento das atividades turísticas. A partir da análise deste contexto, questiona-se os serviços de alimentação prestados junto aos meios de hospedagem gaúchos, em especial da capital gaúcha, efetivamente são considerados diferenciais de mercado junto aos hóspedes e gestores dos empreendimentos, e não a partir de especialistas em gastronomia.
Submitted by Marcelo Teixeira (mvteixeira@ucs.br) on 2014-05-13T17:42:38Z No. of bitstreams: 1 Dissertacao Charles Grazziotion Silva.pdf: 1135136 bytes, checksum: 85f4cf0fbcdbaa9b3aeb7798c0d8b97e (MD5)
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The present study has for investigation s subject the importance of Gauchos´ gastronomy in the hotel industry, especially in the city of Porto Alegre. The absence of studies about the quality of food services in the Gauchos´ capital hotel industry could not only risk the region s quality services but the progress and development of the activity. This crucial fact shows the need for planning actions towards tourism activities. From this context, the study tries to answer the question if the Gaucho s food services, especially in Porto Alegre, are understood as a differential market for clients and hotel managers.

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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 стратегії розвитку послуг мережі «Реста».
The qualifying work consists of an introduction, three chapters, conclusions, a list of sources used and applications. The work considers scientific and theoretical approaches to the formation of a strategy for the development of gastronomic tourism. The classification of directions and forms of gastronomic tourism is covered. The world experience of formation of strategies of development of gastronomic tourism is considered. The economic and organizational characteristics of the restaurant chain "Resta" and its competitiveness in the market of Odessa are analyzed. Organizational measures have been invented to form a cluster strategy for the development of Resta restaurant chain services. The economic expediency of the cluster strategy of services of the "Resta" network is offered and substantiated.

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Bétry, Nathalie Martin Jean-Baptiste. "La Patrimonialisation des fêtes, des foires et des marchés classés "sites remarquables du goût" ou La mise en valeur des terrritoires par les productions locales Nathalie Bétry ; sous la dir. de Jean-Baptiste Martin." Lyon : Université Lumière Lyon 2, 2003. http://demeter.univ-lyon2.fr:8080/sdx/theses/lyon2/2003/betry_n.

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Fagan-Cannon, Amy L. "Culinary Tourism with Anthony Bourdain: Cultural Colonialism, Masculinity and the Exotic "Other"." Fogler Library, University of Maine, 2009. http://www.library.umaine.edu/theses/pdf/Fagan-CannonAL2009.pdf.

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Pla, Rusca Emma. "Turismo y gastronomía: una propuesta de modelo metodológico para el análisis territorial del turismo gastronómico." Doctoral thesis, Universitat Oberta de Catalunya, 2021. http://hdl.handle.net/10803/673950.

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La gastronomía local ha protagonizado un papel destacado como atractivo turístico capaz de transmitir valores únicos del territorio, y ha convertido el fenómeno del turismo gastronómico en un elemento estratégico del desarrollo turístico. Esta investigación pretende contribuir a la gestión del turismo gastronómico mediante una propuesta de modelo metodológico que facilite el análisis del territorio y contribuya a la identificación de aquellos elementos determinantes para su evolución. Los objetivos generales de la investigación son, en primer lugar, profundizar en la relación entre el turismo y la gastronomía para identificar factores condicionantes para su desarrollo, y, en segundo lugar, realizar una propuesta de modelo metodológico que contribuya a una gestión eficiente y sostenible del fenómeno, a partir del análisis territorial de su situación actual.
La gastronomia local ha protagonitzat un paper destacat com a atractiu turístic capaç de transmetre valors únics del territori, i ha convertit el fenomen del turisme gastronòmic en un element estratègic del desenvolupament turístic. Aquesta recerca vol contribuir en la gestió del turisme gastronòmic mitjançant una proposta de model metodològic que faciliti l'anàlisi del territori i contribueixi a la identificació d'elements determinants per a la seva evolució. Els objectius generals de la recerca són, en primer lloc, aprofundir en la relació entre el turisme i la gastronomia per identificar factors condicionants per al seu desenvolupament, i, en segon lloc, fer una proposta de model metodològic que contribueixi a una gestió eficient i sostenible del fenomen, a partir de l'anàlisi territorial de la seva situació actual.
Local gastronomy has always played a prominent role as a tourist attraction capable of transmitting an area's unique values, transforming the phenomenon of food tourism into a strategic element of tourism development. This research focuses on the management of food tourism through a proposal for a methodological model that facilitates its territorial analysis and contributes to the identification of the elements that determine its evolution. The general objectives of the research are, first, to delve into the relationship between tourism and gastronomy in order to identify the conditioning factors for its development, and second, to make a proposal for a methodological model that contributes to the efficient and sustainable management of the phenomenon, based on the territorial analysis of its current situation.
Societat de la informació i el coneixement

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Figueiredo, Franciele Bandeira. "Patrimônio imaterial e turismo: a cultura gastronômica do agnolini." reponame:Repositório Institucional da UCS, 2009. https://repositorio.ucs.br/handle/11338/390.

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Inicialmente é apresentado o resgate teórico e documental sobre o tema Patrimônio Cultural de Natureza Imaterial, foco da dissertação. Seguindo as ideias da Convenção para a Salvaguarda do Patrimônio Imaterial da UNESCO e o método de pesquisa proposto pelo IPHAN no Inventário Nacional de Referências Culturais INRC, optou-se por investigar se o Agnolini, como manifestação da gastronomia da Região de Colonização Italiana, na Serra Gaúcha, RS, Brasil, poderia ser caracterizado como referência cultural imaterial nos termos do INRC. Diante dessa problemática, os métodos utilizados no processo foram a pesquisa bibliográfica e documental, as técnicas da etnografia e história oral e a aplicação do questionário sobre ofícios e modos de fazer do INRC. A base epistemológica das discussões é a Antropologia seguindo a luz da interpretação. A pesquisa propõe a inserção do patrimônio cultural imaterial nos estudos Turísticos, em particular no Turismo Cultural.
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Initially we present the theoretical and documental rescue on the Cultural Heritage of Intangible Nature that is the focus of the dissertation. Following the ideas of the Convention for the Safeguarding of the Intangible Cultural Heritage of UNESCO and the research method proposed by IPHAN of the Inventário Nacional de Referências Culturais INRC. We chose to investigate whether Agnolini, as manifestation of the gastronomy of the Italian Colonization Region in Serra Gaúcha, RS, Brazil, could be characterized as intangible cultural reference in terms of INRC. Thus the methods used in the process were bibliographic and documental research, the technique of ethnography and oral history and the application of a questionnaire about crafts and ways of making , as suggested by the INRC. The epistemological basis of the discussions is the Anthropology following the light of the interpretation. The research proposes the insertion of the intangible cultural heritage in Tourism studies particularly in the Cultural Tourism.

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Zylberstein, Jonathan. "Translating terms and cultural aspects from English to Swedish in a social scientific text about gastronomy." Thesis, Linnéuniversitetet, Institutionen för språk (SPR), 2013. http://urn.kb.se/resolve?urn=urn:nbn:se:lnu:diva-26447.

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The present study deals with the translation of a text about tourism and gastronomy. The analysis focuses on the translation of cultural words and terminology. The aim of the study was to analyse the translation problems that may arise in an academic text dealing with tourism and gastronomy, and see what strategies are usable to handle these problems. The translation strategies that are used in the analysis are Vinay & Darbelnet’s (2008) and Newmark’s (1988). A number of different translation problems were addressed, for instance how to deal with borrowings and with cultural adaptations.

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Dissertations / Theses on the topic 'Gastronomic tourism'

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