Relevant bibliographies by topics / Gastronomy sector

Contents

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

Academic literature on the topic 'Gastronomy sector'

Author: Grafiati
Published: 4 June 2021
Last updated: 7 February 2022

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Journal articles on the topic "Gastronomy sector"

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Bernardo, Merce, Raúl Escalante, Joan Roca, and Anna Arbussà. "Gastronomy management." International Journal of Quality & Reliability Management 34, no. 2 (2017): 163–75. http://dx.doi.org/10.1108/ijqrm-05-2015-0068.

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Purpose The purpose of this paper is to analyze and compare the existing management system standards in the gastronomy sector. Design/methodology/approach On the basis of secondary data, the most implemented management system standards within this sector are analyzed, namely, the ISO 9001 focusing on the sector of “hotels and restaurants,” the ISO 22000, the “Q” Spanish tourism-specific standard, and the Michelin stars system. Findings The results, although descriptive, show the differences among them. Regarding the content, the main difference between the documented management system standard
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Tovmasyan, Gayane ,. "Exploring The Role Of Gastronomy In Tourism." SocioEconomic Challenges 3, no. 3 (2019): 30–39. http://dx.doi.org/10.21272/sec.3(3).30-39.2019.

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This paper summarizes the arguments and counterarguments within the scientific discussion on the issues of gastronomy and gastronomic tourism. Many people travel just for gastronomic purposes. Food is the essential need for human being, and it may become the main motivating factor for deciding to travel. Gastronomy and its role in the promotion of tourism therefore need to be studied in greater detail. The main purpose of the article is a comprehensive analysis of the role of gastronomy in the development of tourism industry in the country. The methodological tool for the research was a survey
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Dancausa Millán, Mª Genoveva, Mª Genoveva Millán Vázquez de la Torre, and Ricardo Hernández Rojas. "Analysis of the demand for gastronomic tourism in Andalusia (Spain)." PLOS ONE 16, no. 2 (2021): e0246377. http://dx.doi.org/10.1371/journal.pone.0246377.

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In recent years, gastronomy has become a fundamental motivation to travel. Learning how to prepare gastronomic dishes and about the raw materials that compose them has attracted increasing numbers of tourists. In Andalusia (region of southern Spain), there are many quality products endorsed by Protected Designations of Origin, around which gastronomic routes have been created, some visited often (e.g., wine) and others remaining unknown (e.g., ham and oil). This study analyses the profile of gastronomic tourists in Andalusia to understand their motivations and estimates the demand for gastrono
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Bogers, Marcel, and Jørgen Dejgård Jensen. "Open for business? An integrative framework and empirical assessment for business model innovation in the gastronomic sector." British Food Journal 119, no. 11 (2017): 2325–39. http://dx.doi.org/10.1108/bfj-07-2017-0394.

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Purpose The purpose of this paper is to identify and explore different business models that are active in the gastronomic industry and assess where there may be opportunities and limitations for innovation. Design/methodology/approach The authors develop a conceptualization of the business model concept and some of its main components – considering an internal and external orientation – and how they can be applied to the gastronomic sector. On this basis, the authors propose, develop and test an empirical framework for the economic sustainability of gastronomic enterprises. Based on data from
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Foronda-Robles, Concepcion. "The territorial redefinition of the Vineyard Landscape in the sherry wine region (Spain)." Miscellanea Geographica 22, no. 2 (2018): 95–101. http://dx.doi.org/10.2478/mgrsd-2018-0010.

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Abstract The wine sector is a sector that lives and breathes its history and identity; and where developmental alternatives are sought in order to be able to compete in the market. Vineyard areas are sold as rural paradises, where leisure, gastronomy, the landscape, and open-air activities all provide quality tourist experiences. The case of the Sherry Wine Region (Spain) illustrates local restructuring processes, changes in local-global planning, and the socioeconomic impacts of the globalization of food. The symbiosis between the specific, the global, and the historical discourses gives rise
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Et al., Mallika Jecan. "A Causal Model of Gastronomy Tourism Development Focusing on Cultural Heritage Values in Maha Sarakham Province, Thailand." Psychology and Education Journal 58, no. 1 (2021): 3016–29. http://dx.doi.org/10.17762/pae.v58i1.1202.

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The present study sought to address the following objectives: 1) to investigate circumstances, contexts and gastronomy tourism resources based on the cultural heritage values in Mahasarakham; 2) to examine formulation of the innovative model for the gastronomy tourism development on local rice based on the cultural heritage values; 3) to analyse strategies proposals for the gastronomy tourism development; and 4) to create tourism products as the innovative model for the gastronomy tourism development on local rice based on the cultural heritage values in Mahasarakham.In this study, a mixed-met
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Aleffi, Chiara, and Alessio Cavicchi. "The Role of Food and Culinary Heritage For Postdisaster Recovery: The Case of Earthquake in the Marche Region (Italy)." Journal of Gastronomy and Tourism 4, no. 3 (2020): 113–28. http://dx.doi.org/10.3727/216929720x15846938924012.

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The aim of this study is to analyze the role of food and gastronomy in expanding the tourism sector in the territory of Marche region (Italy), hit by major earthquakes in 2016 and 2017. One of the first actions taken by individuals, municipalities, institutions, and nonprofit associations was to set up e-commerce initiatives to sell local food and wine products in order to support farms and businesses affected by the earthquake. Five e-commerce companies were interviewed to understand the level of involvement of local actors and the importance of food and gastronomy in the recovery phase. They
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Oliński, Marian, and Krzysztof Krukowski. "Importance of Human Potential in Operation of Gastronomy and Hotel Services Sector Enterprises." Olsztyn Economic Journal 5, no. 2 (2010): 338–45. http://dx.doi.org/10.2478/v10021-010-0027-x.

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Mallika Jecan, Dr Thirachaya Chaigasem,. "A Conceptual Framework of Gastronomy Tourism Development Focusing on Cultural Heritage Valuesin Maha Sarakham Province." Psychology and Education Journal 58, no. 1 (2021): 5828–41. http://dx.doi.org/10.17762/pae.v58i1.1996.

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The Thai local communities are encouraged to conduct their own creative economy, which should cause the added value to the local goods. Knowledge and innovation should be used in the marketing of local products. Because of its richness in cultural and environmental resources, Mahasarakham is one of the fifteen provinces of Thailand and the only province from the Northeast that is appointed as the creative economic city. The present study sought to address the following objectives: The objective of this research was to study and formulate a conceptual research framework for the development of G
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Hegyesné Görgényi, Éva, Balázs Máté, Seyyed Amir Vafaei, and Mária Farkasné Fekete. "The role of social media in gastronomy industry." Applied Studies in Agribusiness and Commerce 11, no. 3-4 (2017): 95–103. http://dx.doi.org/10.19041/apstract/2017/3-4/14.

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Considering the rapidly changing business environment, staying competitive is a key issue and challenge for companies in the 21st century. The criteria of a company’s success and competitiveness is the changing behavior of the different economic actors and its influence. Through the information society came to the fore, the use of diverse information technology tools and methods has become a significant influence factor in terms of the entrepreneurs or company management and also the customers or other partners. Due to the rapid expansion of new technology developments, the role and importance
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Dissertations / Theses on the topic "Gastronomy sector"

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Asmat, Velarde Kevin Alejandro, and Briceño Maria Claudia Inocente. "Análisis de la expansión internacional de franquicias peruanas del sector gastronómico a Latinoamérica y su Intensidad: Perspectiva del Franquiciante, operando en el exterior, al 2020." Bachelor's thesis, Universidad Peruana de Ciencias Aplicadas (UPC), 2020. http://hdl.handle.net/10757/652730.

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El propósito de la presente investigación es identificar las variables que impulsan la expansión internacional de franquicias peruanas del sector gastronómico a Latinoamérica. Asimismo, busca conocer si existe un impacto positivo de las variables sobre la intensidad de expansión de las franquicias peruanas en Latinoamérica del sector gastronómico al 2020. Para lograr estos objetivos se consideraron las siguientes variables: La experiencia franquiciando, el conocimiento de marca, la atractividad del concepto de negocio y la efectividad de la adaptación del concepto de negocio. Para el análisis
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Hlubučková, Alena. "Potenciál italského trhu pro rozvoj internacionalizace společnosti Storyous." Master's thesis, Vysoká škola ekonomická v Praze, 2016. http://www.nusl.cz/ntk/nusl-262190.

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Restaurants, bars or cafés will always serve as places for social interaction and so they are an essential part of human life. In each country around the world, it is a place for meeting people and communication. The mission of Storyous company is to help its clients to create a pleasant atmosphere in their food service business by providing next generation POS system not only in the Czech Republic but also in Poland. The company has already experience with the electronic sales reporting that brings considerations about another international market for its expansion. The aim of the thesis is t
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Mariano, Navarro Mirian Sarita, Romero Denisse Gisselle Quispe, and Campos Alberto Jesús Villar. "Plan de negocio para una consultora de comunicación estratégica DirCom para el sector gastronómico. A Punto Comunicación Estratégica." Master's thesis, Universidad Peruana de Ciencias Aplicadas (UPC), 2021. http://hdl.handle.net/10757/657640.

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El presente plan de negocios sustenta la creación de la agencia de comunicación estratégica A Punto, cuya misión es brindar asesoría a pequeñas y medianas empresas del sector gastronómico, así como a sus dueños y chefs, para potenciar sus marcas y crear planes de comunicación con los cuales destacar en el competitivo mercado de las redes sociales. La pandemia cerró la economía peruana por varios meses y varios sectores económicos pagaron las consecuencias. Junto con el de turismo, el gastronómico fue, no cabe duda, uno de los más golpeados. Sin embargo, esta crisis evidenció también las po
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Neyra, Rujel Wendy Stefanny, and Santos Hector Walter Salas. "Factores críticos de éxito que favorecen la internacionalización de las franquicias peruanas del sector gastronómico. Perspectiva de los franquiciados en el mercado de Chile, en las ciudades de Santiago de Chile y Antofagasta, al 2018." Bachelor's thesis, Universidad Peruana de Ciencias Aplicadas (UPC), 2019. http://hdl.handle.net/10757/625860.

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La presente investigación, es de naturaleza exploratoria no experimental, de enfoque mixto; así mismo, está basada en un tema de percepción y el objetivo es validar que la marca posicionada en el país de origen, calidad del producto y servicio, ubicación estratégica y realizar una eficiente transferencia del know how, son percibidos por los franquiciados como factores de éxito para el ingreso de las franquicias peruanas de sector gastronómico al mercado de Chile, en las ciudades de Santiago de Chile y Antofagasta, al 2018. Para lograr el objetivo, se recurrió a la revisión de la literatura ex
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Jiménez, Catalina, Juan Reyes, Alexander Vivas, John Guzmán, and Sergio Díaz. "Planeamiento estratégico del sector gastronómico en Colombia." Master's thesis, Pontificia Universidad Católica del Perú, 2016. http://hdl.handle.net/20.500.12404/14383.

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En la presente tesis, se desarrolló el Planeamiento Estratégico del Sector Gastronómico en Colombia, comenzando con los análisis externo e interno, en los cual se identifican las oportunidades, amenazas, fortalezas, y debilidades del Sector. Posteriormente, se elaboraron las matrices que permiten definir las estrategias clave para el alcance de los objetivos a corto y largo plazo, los cuales conducen al Sector a la situación futura deseada que se estableció en la Visión. El Sector Gastronómico en Colombia está iniciando la etapa de crecimiento, evidenciando resultados positivos; sin emb
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Rueda, Arroyo Beatriz Monserrat. "Desarrollo del liderazgo del Licenciado en Gastronomía en el área directiva de alimentos y bebidas del sector hotelero." Tesis de Licenciatura, Universidad Autónoma del Estado de México, 2018. http://hdl.handle.net/20.500.11799/95011.

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Tesis de Licenciatura desarrollada como opción de evaluación profesional para obtener el título profesional de Licenciada en Gastronomía<br>En este trabajo de investigación se presenta información relacionada con el importante papel del liderazgo en los directivos de restaurantes del sector hotelero, para favorecer la competitividad de las empresas de alimentos y bebidas. Así como la relevancia de dicho liderazgo en la dirección de los recursos humanos que laboran en este sector, tomando como base la "Teoría de los recursos y capacidades" que postula que, el conjunto de elementos que conforman
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Rouillon, Camino Maria Lucia. "Diagnóstico del área de cocina de Pymes del sector gastronómico para la gestión de calidad: el caso del restaurante “Tabla Caliente” en el 2018." Bachelor's thesis, Pontificia Universidad Católica del Perú, 2018. http://tesis.pucp.edu.pe/repositorio/handle/123456789/13503.

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La presente investigación plantea la necesidad de reconocer la importancia de empresas pymes del sector gastronómico a nivel nacional dentro de la dinámica social y económica del país, evidenciando las dificultades que este tipo de organizaciones enfrentan a partir una perspectiva de gestión de calidad. La aproximación de la investigación se realiza mediante el estudio de caso de un pequeño restaurante peruano y tiene como fin la elaboración de un diagnóstico organizacional centrado en el área de cocina. Para tal fin, el diagnóstico analiza la situación actual de la empresa “Tabla Calie
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Huamán, Pernia Karla, and Jaquelin Rosas. "Factores críticos de éxito que impulsaron el incremento de la internacionalización de franquicias peruanas en el sector gastronómico durante el periodo del 2010 – 2015 hacia Latinoamérica." Bachelor's thesis, Universidad Peruana de Ciencias Aplicadas (UPC), 2017. http://hdl.handle.net/10757/622647.

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Este estudio de carácter cualitativo investigó los factores de éxito que impulsaron el incremento de la internacionalización de franquicias peruanas en el sector gastronómico durante el periodo del 2010 – 2015 hacia Latinoamérica. Se utilizaron, como técnicas de recolección de datos, entrevistas en profundidad, se efectúo la correspondiente verificación de resultados y conclusiones por parte de los segmentos y categorías participantes. Los objetivos de investigación planteados, se pudieron contrastar, por medio del marco teórico, analizando si la promoción comercial, política comercia
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León, Adarrmes Ruth Malena, Rodríguez Ricardo Manuel Medina, Vásquez Cinthya Allison Orrillo, and Farías Mariemma Aime Zúñiga. "Factores críticos de éxito de las franquicias extranjeras del sector gastronómico en el mercado limeño, desde las perspectivas del franquiciado, de los expertos en franquicias y los consumidores." Bachelor's thesis, Universidad Peruana de Ciencias Aplicadas (UPC), 2016. http://hdl.handle.net/10757/621641.

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Determina los factores críticos de éxito de las franquicias extranjeras del sector gastronómico en el mercado limeño, desde las perspectivas del franquiciado, los expertos en franquicias y los consumidores. El primer capítulo contiene el marco teórico relacionado con las franquicias, los factores críticos de éxito, las franquicias gastronómicas extranjeras en el Perú y el comportamiento del consumidor peruano. En el segundo capítulo tratamos los temas relacionados con la metodología de la investigación, a partir de los cuáles se identificarán el contexto, la muestra, el diseño principal y los
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Flores, Jaimes Jenny Magdalena. "¿Se puede luchar contra la informalidad laboral desde el enfoque de la responsabilidad social? : una mirada al sector gastronómico de Lima." Master's thesis, Pontificia Universidad Católica del Perú, 2018. http://tesis.pucp.edu.pe/repositorio/handle/123456789/12800.

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El presente trabajo tiene como finalidad conocer si resulta viable proponer alternativas de mitigación a la informalidad laboral desde la perspectiva de la Responsabilidad Social, tomando escenario de acción al sector gastronómico de Lima. Así pues, se aborda a la informalidad laboral como un problema multidisciplinario que tiene connotaciones económicas, sociales y legales, para lo cual se realizar un resumen de las principales tesis que tratan sobre las causas de la informalidad laboral a fin de buscan mecanismos de solución al referido problema. Asimismo, se procede a comentar el Rol
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Books on the topic "Gastronomy sector"

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Donald, Sloan, ed. Culinary taste: Consumer behaviour in the international restaurant sector. Elsevier Butterworth-Heinemann, 2003.

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Book chapters on the topic "Gastronomy sector"

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Boz, Nurgül, and Hande Mutlu Ozturk. "Importance of Creativity and Innovation for Gastronomy and Business Tourism." In Accelerating Knowledge Sharing, Creativity, and Innovation Through Business Tourism. IGI Global, 2020. http://dx.doi.org/10.4018/978-1-7998-3142-6.ch014.

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Gastronomy examines, researches, and applies the food and beverage culture of a society in the historical process. Gastronomy is also a field of science that includes elements of science and art. The aim of gastronomy education is to train experts with the knowledge and equipment needed by the sector. Creativity is an important parameter in the field of gastronomy. The concept of creativity can be defined in different ways. In a simple way, creativity is used in the meaning of creating, revealing, and discovering the unknown. The Torrance scale is one of the most widely used methods for measuring creativity. In this chapter, the effect of gender, the type of school graduated at high school, and pre-school education on creativity was examined for undergraduate students studying gastronomy at the universities. The importance of gastronomy in business tourism is increasing. The development of creative ideas and thoughts by gastronomy employees can positively affect gastronomy tourism.
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Hanžek, Matea, and Gordi Sušić. "GASTRONOMY TOURISM AND DESTINATION BRANDING: THE STUDY OF MICHELIN-STARRED RESTAURANTS IN CROATIA." In 5th International Thematic Monograph: Modern Management Tools and Economy of Tourism Sector in Present Era. Association of Economists and Managers of the Balkans; Faculty of Tourism and Hospitality, Ohrid, North Macedonia, 2020. http://dx.doi.org/10.31410/tmt.2020.211.

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This paper explores the role of Michelin-starred restaurants and their chefs as change-makers and advocates of successful gastronomy tourism destination branding in Croatia. In this qualitative research, in-depth surveys were conducted with all of the seven chefs of Michelin-starred restaurants in Croatia. These restaurants are: Draga di Lovrana, Boškinac, Monte, Pelegrini, LD Restaurant and 360° located in Zagreb, Lovran, Novalja, Rovinj, Šibenik, Korčula and Dubrovnik. Results of research uncover whether and which are the significant forms of activities that Croatian Michelin-starred restaurants implement in order to enhance destination attractiveness and by that influence placing Croatia on the world gastronomy map, creating stronger gastronomy destination brands.
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Caamaño-Franco, Iria, Antonia Pérez-García, and María Andrade-Suárez. "Female Entrepreneurship and Marine Tourism." In Innovation and Entrepreneurial Opportunities in Community Tourism. IGI Global, 2021. http://dx.doi.org/10.4018/978-1-7998-4855-4.ch010.

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Marine tourism activities represent an innovative proposal that, responding to the diversification needs of the professional fishing activity, provides a new alternative tourism product. The aim of this chapter is to analyse women's entrepreneurship in the frame of marine tourism as an innovative and territorial development dynamics that collaborate with other sectors (fishing-tourism, gastronomy, canning) promoting in turn a sustainable economy based on blue growth and development of endogenous resources. This exploratory and descriptive research intends to increase the tourist work carried out by women in coastal areas more and more public, highlighting and dignifying their role within the sector, as well as their contribution to tourism innovation and social and economic development. In order to meet the objectives, some secondary information with qualitative-quantitative data has been collected and primary information through a qualitative study by means of in-depth interviews to 10 entrepreneur women in the tourism field in Galicia (Spain).
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"Freshwater, Fish and the Future: Proceedings of the Global Cross-Sectoral Conference." In Freshwater, Fish and the Future: Proceedings of the Global Cross-Sectoral Conference, edited by Philippe Boisneau, Nicolas Stolzenberg, Patrick Prouzet, and Didier Moreau. American Fisheries Society, 2016. http://dx.doi.org/10.47886/9789251092637.ch25.

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&lt;em&gt;Abstract&lt;/em&gt; .—For the past decade, French inland commercial fishers have faced increasing difficulties in maintaining their fishing and marketing activities for the fish consumption sector. Lack of political will, combined with short-sighted political decision making and increasing regulatory constraints, has made it difficult to develop opportunities for inland commercial fishing. A lack of collective organization among inland fisheries markets, the sector’s poor visibility and image, and conflicts with recreational angling associations have also contributed to these difficulties. Consequently, some small-scale commercial inland fisheries are undergoing liquidation. However, this sector has also made important contributions to society by diversifying its activities through environmental services such as data collection for knowledge and conservation of native fish biodiversity. Indeed, in most cases, professional inland fishers provide the only data on fish stocks and the health of continental aquatic ecosystems. Indeed, this information, knowledge, and associated heritage are part of a cultural legacy that deserves to be preserved, given that fishing plays an important role in the social and cultural identity of many fluvial and lakeside territories. Commercial fishers could also play a significant role in implementing long-term cross-sectoral policies through their contributions to sustainable hydrosystem management, local gastronomy, and ecotourism. This paper presents the strategy that was used to try to halt the general decline of small-scale commercial inland fisheries in France and Europe and describes why the strategy failed.
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"Freshwater, Fish and the Future: Proceedings of the Global Cross-Sectoral Conference." In Freshwater, Fish and the Future: Proceedings of the Global Cross-Sectoral Conference, edited by Philippe Boisneau, Nicolas Stolzenberg, Patrick Prouzet, and Didier Moreau. American Fisheries Society, 2016. http://dx.doi.org/10.47886/9789251092637.ch25.

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&lt;em&gt;Abstract&lt;/em&gt; .—For the past decade, French inland commercial fishers have faced increasing difficulties in maintaining their fishing and marketing activities for the fish consumption sector. Lack of political will, combined with short-sighted political decision making and increasing regulatory constraints, has made it difficult to develop opportunities for inland commercial fishing. A lack of collective organization among inland fisheries markets, the sector’s poor visibility and image, and conflicts with recreational angling associations have also contributed to these difficulties. Consequently, some small-scale commercial inland fisheries are undergoing liquidation. However, this sector has also made important contributions to society by diversifying its activities through environmental services such as data collection for knowledge and conservation of native fish biodiversity. Indeed, in most cases, professional inland fishers provide the only data on fish stocks and the health of continental aquatic ecosystems. Indeed, this information, knowledge, and associated heritage are part of a cultural legacy that deserves to be preserved, given that fishing plays an important role in the social and cultural identity of many fluvial and lakeside territories. Commercial fishers could also play a significant role in implementing long-term cross-sectoral policies through their contributions to sustainable hydrosystem management, local gastronomy, and ecotourism. This paper presents the strategy that was used to try to halt the general decline of small-scale commercial inland fisheries in France and Europe and describes why the strategy failed.
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Heredero, Nieves Corte. "Las relaciones laborales en el sector de la «restauración»." In Derecho y gastronomía. Dykinson, 2019. http://dx.doi.org/10.2307/j.ctvf3w4hn.13.

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Bursztyn, I., and L. C. Martins. "Designing the integration of familiar agriculture in the supply chain for the gastronomic sector in Rio de Janeiro." In Experiencing Food, Designing Dialogues. CRC Press, 2018. http://dx.doi.org/10.1201/9781351271967-5.

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Zubarev, Aleksandr, and Elena Zubareva. "ASSESSMENT OF THE PROSPECTS FOR THE DEVELOPMENT AND EMPLOYMENT IN THE AREA OF GASTRONOMIC TOURISM IN THE RUSSIAN FAR EAST." In 3rd International Thematic Monograph - Thematic Proceedings: Modern Management Tools and Economy of Tourism Sector in Present Era,. Association of Economists and Managers of the Balkans in cooperation with the Faculty of Tourism and Hospitality, Ohrid, Macedonia, 2018. http://dx.doi.org/10.31410/tmt.2018.607.

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Conference papers on the topic "Gastronomy sector"

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Chango-Canaveral, Patricia Marisol, Pablo Alejandro Quezada-Sarmiento, Mauricio Patricio Artieda-Ponce, Wilson Teodomiro Salas-Alvarez, and Javier Lopez-Criollo. "Used of web-mobile application and social media to improve gastronomic tourism: Origen's way — Mancomunidad Bosque Seco." In 2018 13th Iberian Conference on Information Systems and Technologies (CISTI). IEEE, 2018. http://dx.doi.org/10.23919/cisti.2018.8399275.

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Chango- Canaveral, Patricia Marisol, Mauricio Patricio Artieda- Ponce, Wilson Teodomiro Salas Alvarez, and Pablo Alejandro Quezada -Sarmiento. "Used of Digital Marketing for Tourism and Gastronomic Route “Mancomunidad Bosque Seco Sabores y Tradiciones del Sur”." In 2019 14th Iberian Conference on Information Systems and Technologies (CISTI). IEEE, 2019. http://dx.doi.org/10.23919/cisti.2019.8760868.

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