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Journal articles on the topic 'Gastronomy sector'

Author: Grafiati

Published: 4 June 2021

Last updated: 7 February 2022

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1

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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Akoğlu, Aylin, Seval Cansızoğlu, Neslihan Orhan, and Zühal Özdemir. "Gastronomi ve Mutfak Sanatları Eğitimi Alan Öğrencilerin Sektörde Çalışmaya Yönelik Bakış Açıları (Attitudes of Gastronomy and Culinary Arts Students Towards Working in the Sector)." Journal of Tourism and Gastronomy Studies 5, no. 2 (2017): 146–59. http://dx.doi.org/10.21325/jotags.2017.74.

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Kielesińska, Agata. "Food quality and safety in the brewing industry." Production Engineering Archives 20, no. 20 (2018): 16–19. http://dx.doi.org/10.30657/pea.2018.20.04.

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Abstract The article presents the importance of economic and social responsibility of the brewing industry, pointing to the aspect of synergy related to the brewing industry in the processes of economic development (creation of many jobs in the agricultural sector, retail trade and gastronomy), stimulating specific areas of local and regional development. The principles of organization and supervision of food quality and safety in beer brewing as well as the importance of implementing management systems in the activity of brewing industry companies were presented.

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Sanchez-Cañizares, Sandra, and Ana M. Castillo-Canalejo. "A comparative study of tourist attitudes towards culinary tourism in Spain and Slovenia." British Food Journal 117, no. 9 (2015): 2387–411. http://dx.doi.org/10.1108/bfj-01-2015-0008.

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Purpose – The purpose of this paper is to determine the role of gastronomy as a destination attraction, tourists’ perception of culinary tourism, its influence on satisfaction with the trip, and the economic value tourist’s attach to the opportunity to try traditional cuisine. The paper also examines possible sociocultural differences between different tourist segments according to how they rate gastronomy in their motivations for travel. Design/methodology/approach – Data were collected by means of 392 questionnaires distributed in Ljubjlana (Slovenia) and Cordoba (Spain). Various bivariate a

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Hilman, Yusuf Adam, and Titing Kartika. "Dinamika Kelembagaan Sektor Pariwisata di Kabupaten Ponorogo." Indonesian Journal of Tourism and Leisure 1, no. 1 (2020): 26–37. http://dx.doi.org/10.36256/ijtl.v1i1.82.

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Ponorogo regency has a variety of tourism resources, potentially developed to increase the tourism sector. This study aims to analyze the strategy of Ponorogo regency in governing the tourism sector based on strength, weakness, opportunity, and threat (SWOT). Using descriptive qualitative approach, this research was conducted in Ponorogo regency. The results indicate that Ponorogo has various tourism sources, such as nature, culture, art, religion, and gastronomy, as the strength. The weakness is that there are many tourism events not well managed by the government. The opportunity is extensiv

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Esteves, José Manuel. "Economic crisis and the image of Portugal as a tourist destination: the restaurants’ perspective." Worldwide Hospitality and Tourism Themes 6, no. 5 (2014): 480–84. http://dx.doi.org/10.1108/whatt-09-2014-0033.

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Purpose – The purpose of this paper is to demonstrate the effects of the international financial crisis on the food and beverage sector in Portugal, and the impact of a steep increase in the tax burden on this sector’s activity, together with the wider effects on the economy, enterprises and tourism in Portugal. Design/methodology/approach – The paper uses information drawn from official national information sources, together with other empirical data. Findings – The international financial crisis has caused severe damage to the food and beverage sector in Portugal. Since 2008, it has recorded

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Alves, Lilian Córdoba, Voltaire Sant'Anna, Elaine Biondo, and Alexia Hoppe. "Consumers’ perception of edible flowers using free word association." Research, Society and Development 10, no. 4 (2021): e18810414011. http://dx.doi.org/10.33448/rsd-v10i4.14011.

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Edible flowers are trend in the novel food sector since they may be inserted in natural, health and eco-innovation approach. However, there is little information in literature about consumers perception about them, mainly in western society. Thus, the objective of the present work is to evaluate Brazilians perception about roses, hibiscus, ipê and pansy as edible flowers. An online survey was applied using a free word association methodology and a check-all-that-apply for their application in gastronomy. Results from word association show that all flowers were highly associated to positive att

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Batat, Wided. "Pillars of sustainable food experiences in the luxury gastronomy sector: A qualitative exploration of Michelin-starred chefs’ motivations." Journal of Retailing and Consumer Services 57 (November 2020): 102255. http://dx.doi.org/10.1016/j.jretconser.2020.102255.

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Aafir, Mustapha, and Aboubakr Sabiri. "Le Haut Dadès: Un Site Montagnard De Grande Valeur Touristique." European Scientific Journal, ESJ 14, no. 17 (2018): 88. http://dx.doi.org/10.19044/esj.2018.v14n17p88.

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Dades is a unique valley, defined by a long green oasis covering the extended banks of Dades river with variety of trees that embellish and decorate the oasis excluding palm trees. Palm trees are not cultivated there as the weather is quite cold especially in winter. Dades is a melting pot in which variety of high-quality touristic attractions mingled and blended together to create irresistible glamor that pulls its visitors to fell in love with the area. These touristic attractions create fairly considerable natural and cultural heritage. Accordingly, the natural environment is well diversifi

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

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

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Oliach, Daniel, Enrico Vidale, Anton Brenko, et al. "Truffle Market Evolution: An Application of the Delphi Method." Forests 12, no. 9 (2021): 1174. http://dx.doi.org/10.3390/f12091174.

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Background: The objective of this study was to analyze the current situation of the truffle sector in the main producing countries of the Mediterranean area. Additionally, we identified the challenges for the future and the priority actions to develop the truffle sector in the region. Methods: We used a Delphi process approach, and we selected a total of 17 expert panelists in different positions within the supply chain of the target countries (Spain, France, Italy, Croatia, and Greece). Results: The results obtained allowed us to have a complete description of the current truffle supply chain

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Silva, Valéria Louise de Araújo Maranhão Saturnino, Antonio Agaildes Sampaio Ferreira, Maria Dos Remédios Antunes Magalhães, and Diego Harlen Ramos de Melo. "Economic analysis of the gastronomy sector in Brazil, the northeast region and the state of Paraíba: contribution of the sector to the economy and the labor market." Applied Tourism 5, no. 1 (2020): 01. http://dx.doi.org/10.14210/at.v5n1.p01-15.

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Pallás, Edit. "Composition of grape varieties of the plantation areas and guest nights in commercial accommodation establishments in wine regions." Review on Agriculture and Rural Development 6, no. 1-2 (2018): 77–83. http://dx.doi.org/10.14232/rard.2017.1-2.77-83.

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Hungary is one of Europe's traditional wine-producing countries. The grape and wine industry has a significant role in rural areas in culture, gastronomy, tourism and social life. Hungary has 22 wine regions in seven distinct regions. The main data on the wine regions, the grape varieties of the plantation areas as well as the guest nights in commercial accommodation establishments will be presented. The diverse and varied state of wine regions has been formulated by varied topography, soil and weather conditions, different crop production methods as well as by the local possibilities. T

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Batat, Wided. "How Michelin-starred chefs are being transformed into social bricoleurs? An online qualitative study of luxury foodservice during the pandemic crisis." Journal of Service Management 32, no. 1 (2020): 87–99. http://dx.doi.org/10.1108/josm-05-2020-0142.

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PurposeThe purpose of this research is to examine response strategies and the change in Michelin-starred chefs' practices to adapt to the global pandemic coronavirus disease 2019 (COVID-19) crisis that has strongly affected the foodservice sector.Design/methodology/approachThe authors conducted an exploratory qualitative research that used mixed-method, combining online interviews with 12 French Michelin-starred chefs and archival data. A manual thematic analysis method was used to analyze the data and identify relevant themes following an iterative coding process.FindingsThe findings show tha

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Muhi, Bela. "Rural tourism as a part of integral and sustainable development of villages in Vojvodina." Zbornik Matice srpske za drustvene nauke, no. 142 (2013): 129–37. http://dx.doi.org/10.2298/zmsdn1342135m.

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Vojvodina is a rural region, one of the most agricultural regions in Europe. Rural development, as an issue of regional policy, is a key instrument for restructuring the agricultural sector and making use of the villages potentially attractive to tourists. In times of increased urbanization and globalization, specific and authentic villages that truly reflect the spirit and tradition of the past are increasingly getting cultural, economic and touristic importance and attractiveness. Vojvodina has very good conditions for rural tourism development, mainly for its geographical location, diverse

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Sugiono, Arif, and Dian Fordian. "JENIS KAPABILITAS DINAMIS PELAKU RINTISAN START UP ENTREPRENEUR (Studi Pada Pelaku Subsektor Gastronomi di Industri Kreatif)." AdBispreneur 4, no. 2 (2020): 89. http://dx.doi.org/10.24198/adbispreneur.v4i2.23012.

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The purpose of this study was to identify the types of dynamic capabilities for start-up entrepreneurs in the creative industries gastronomy sub-sector where the Organization Life Cycle stage is at the entrepreneurial stage. The method used was a snapshot case study with a naturalistic descriptive type. The informants were determined using purposive techniques with some criteria that are in accordance with the focus and locus of research. Data were collected through in-depth interviews, observation, and literature study. Data were analyzed using an interactive model. The results showed that th

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Hurtado Justiniano, Maria Nelly, Jaume Valls-Pasola, and Natalia Jaria Chacon. "Art as a strategic element for innovation in gastronomic experiential services." Team Performance Management: An International Journal 24, no. 5/6 (2018): 316–30. http://dx.doi.org/10.1108/tpm-05-2017-0022.

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Purpose This paper aims to evidence the importance of art professionals’ participation in experiential innovation processes, in particular for the gastronomic experiential services, likewise their support to maintain companies at the vanguard in a market of experiences. Design/methodology/approach Data are collected, in the first phase, through an elaborated questionnaire. In the second phase, a list of companies is created, based on the qualification that users give to the category “creative gastronomy”, in different online portals of restoration. Findings The authors found that art professio

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Thomas, Joby. "Editorial." Atna - Journal of Tourism Studies 2, no. 1 (2007): v—vi. http://dx.doi.org/10.12727/ajts.2.0.

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The second volume of Atna comes to you with our humble efforts to enrich tourism literature in India. We are delighted with the overwhelming response to the I volume from distinguished readers across India and abroad. Inspired by the constructive comments to the I volume, the second volume of Atna continue to incorporate articles on diverse areas of tourism such as sustainable tourism, heritage, medical tourism, cruises, cuisines, education, aviation etc. Raiesh N Ragde and Maduri T Sawant in their article on 'Proficiency of Foreign Languages : A study of the approved tourist guides of A

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Tomasi, Sabrina, Alessio Cavicchi, Gigliola Paviotti, Giovanna Bertella, and Cristina Santini. "Assessing the Learning Outcomes of Food-related Educational Tourism Events for University Students: The Case of the International Student Competition of Fermo, Italy." International Studies. Interdisciplinary Political and Cultural Journal 24, no. 2 (2019): 95–125. http://dx.doi.org/10.18778/1641-4233.24.07.

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This paper examines the International Student Competition on Place Branding and Mediterranean Diet held in Fermo, Italy, in the context of the development of rural areas. This one-week food-related educational programme was organised by the University of Macerata’s Department of Education, Cultural Heritage and Tourism in collaboration with The Piceno Laboratory on the Mediterranean Diet, a local network of public and private stakeholders committed to the promotion of Fermo area as a touristic destination based on traditional gastronomy. The aim of this study was to understand how and to wh

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Césari, María Susana, Johanna Maldovan Bonelli, Mariana Russak, and Jörg Eggers. "Contributions of Trade Unionism to Sustainable Development: The Case of the IPLIDO-UTHGRA." European Journal of Sustainable Development 8, no. 5 (2019): 47. http://dx.doi.org/10.14207/ejsd.2019.v8n5p47.

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For several decades it has been internationally recognized the role of unions in promoting sustainable development goals, especially in its economic, social and cultural dimensions. While the commitment to free association, social dialogue and collective bargaining are some of the main aspects of their actions, trade union organizations also work in other key areas to achieve social justice, such as access to information, education, health and gender equity. The Institute for Equal Opportunities (IPLIDO) of the Union of Tourism, Hotel and Gastronomy Workers of the Argentine Republic (UTHGRA) i

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van Huis, Arnold. "Edible insects are the future?" Proceedings of the Nutrition Society 75, no. 3 (2016): 294–305. http://dx.doi.org/10.1017/s0029665116000069.

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The global increase in demand for meat and the limited land area available prompt the search for alternative protein sources. Also the sustainability of meat production has been questioned. Edible insects as an alternative protein source for human food and animal feed are interesting in terms of low greenhouse gas emissions, high feed conversion efficiency, low land use, and their ability to transform low value organic side streams into high value protein products. More than 2000 insect species are eaten mainly in tropical regions. The role of edible insects in the livelihoods and nutrition of

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Piñeyro Prins, Ricardo M., and Guadalupe E. Estrada Narvaez. "Rediseñando las Organizaciones del Futuro. El impacto de la transformación digital en el mundo del trabajo." VI Congreso Internacional de las Relaciones Interpersonales "Desarrollo humano en tiempos de la (re)evolución 4.0" 1, no. 1 (2019): 199–226. http://dx.doi.org/10.26422/icf.20193cong06.pin.

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We are witnessing how new technologies are radically changing the design of organizations, the way in which they produce and manage both their objectives and their strategies, and -above all- how digital transformation impacts the people who are part of it. Even today in our country, many organizations think that digitalizing is having a presence on social networks, a web page or venturing into cases of success in corporate social intranet. Others begin to invest a large part of their budget in training their teams and adapting them to the digital age. But given this current scenario, do we kn

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Kordsmeyer, Ann-Christin, Ilona Efimov, Julia Christine Lengen, Volker Harth, and Stefanie Mache. "“One of My Basic Necessities of Life Is Work. That’s Just Broken Away.”—Explorative Triangulation of Personal and Work-Related Impacts for Supervisors and Disabled Employees in German Social Firms during the COVID-19 Pandemic." International Journal of Environmental Research and Public Health 18, no. 17 (2021): 8979. http://dx.doi.org/10.3390/ijerph18178979.

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Social firms are located on the general labor market and employ 30–50% of severely disabled people. Findings on personal and work-related impacts for employees and supervisors during the COVID-19 pandemic are not yet available and will be investigated in the present study. Using the approach of a method triangulation, focus groups with employees and individual interviews with supervisors of several social firms from the North of Germany were combined and collected in parallel. Between July and November 2020, 16 semi-structured telephone interviews with supervisors and three focus groups with 3

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STAVSKA, Yulia. "THE GREEN TOURISM AS A DIRECTION OF DEVELOPMENT OF RURAL AREAS." "EСONOMY. FINANСES. MANAGEMENT: Topical issues of science and practical activity", no. 1 (41) (January 2019): 83–95. http://dx.doi.org/10.37128/2411-4413-2019-1-7.

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Ukraine, choosing its strategic course of integration into the European Union, took the time to accelerate the reform of various spheres of socio-political and economic life of the country, in particular, the sphere of tourism services, transforming it into the standards of the European Union. The world-wide experience of progressive management gives tourism the first place among other sectors of the economy in terms of exports of goods and services. In conditions of development of the Ukrainian state, tourism becomes an effective means of forming a market mechanism of management, the receipt

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Rech, Giovanna, and Lorenzo Migliorati. "Social Representations about Cultural Tourism in the Time of COVID-19: A Case Study of Langhe, Monferrato and Roero (Italy)." Sustainability 13, no. 11 (2021): 6301. http://dx.doi.org/10.3390/su13116301.

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Cultural tourism is recognised as one of the broader sectors of the tourism industry, embracing an extensive range of tourist interests. Italy is a remarkable tourist destination due to its cultural appeal in tangible and intangible heritage as well as its cultural resources connected to food and gastronomy, and it is of special interest since the COVID-19 pandemic was declared in March 2020. This study sought to analyse the perceptions of diverse significant actors regarding culture and tourism during the COVID-19 pandemic in Langhe, Monferrato and Roero, an area of southern Piedmont in north

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Rubish, Maryna, Myroslava Choriy, and Lilia Zelenska. "GASTRONOMIC TOURISM AS A MEANS OF ACTIVATION TOURIST DESTINATIONS." Scientific Bulletin of Mukachevo State University. Series “Economics” 1(13) (2020): 61–66. http://dx.doi.org/10.31339/2313-8114-2020-1(13)-61-66.

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Trends in tourism development of the XXI century suggest that one of the promising areas related to the acquaintance with the production, cooking technology and tasting of national dishes and drinks is gastronomic tourism. The concept of forming a tourist product in the form of a gastronomic or culinary tour combines economic, social and cultural values of the territory, covers the climate, traditional agriculture and crafts, art, national customs, traditions and life. That is, gastronomic tourism fully contributes to the development of the tourism sector and is a means of activating the touri

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Ismael San Mauro Martin, Elena Garicano Vilar, Roxana Bravo Manrique, and Paloma Elortegui Pascual. "Salud y gastronomía peruana bajo una perspectiva social, económica y competitiva." Revista Científica de Ciencias de la Salud 12, no. 1 (2019): 49–60. http://dx.doi.org/10.17162/rccs.v12i1.756.

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Objetivo: En el Perú, los sectores de salud y alimentación están relacionados económica ysocialmente. El objetivo de la investigación es demostrar cuáles son las oportunidades y desafíosdel sector alimentario peruano en relación con el sector salud humana, desde donde se tomarándecisiones futuras; y promover la tecnología y la innovación tecnológica con rigor científico en esesector. Metodología: Reconocer y analizar holísticamente los sectores de la salud y la alimentación.Resultados: Se ha demostrado su relación, así como las brechas en la competitividad y la ciencia, latecnología y la innov

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

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

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Tyshchenko, Svitlana Volodymyrivna. "PUBLIC-PRIVATE PARTNERSHIP IN THE CONTEXT OF SYSTEMATIC DEVELOPMENT OF GASTRONOMIC TOURISM OF UKRAINE." GEOGRAPHY AND TOURISM, no. 49 (2019): 24–36. http://dx.doi.org/10.17721/2308-135x.2019.49.24-36.

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This article is devoted to the using of public-private partnership (PPP) in the context of systematic development of gastronomic tourism. The author defined the definition of «public-private partnership», proposed a mechanism of PPP in the field of tourist services, and a scheme for assessing the effectiveness of the organizational-economic mechanism of PPP in the management of gastronomic tourism. Goal. Research on the using of public-private partnership (PPP) in the field of tourism, namely the development and establishment of gastronomic tourism. Identification of the positive aspects of it

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Ohlhausen, Pascal, Nina Langen, Silke Friedrich, et al. "Auf der Suche nach dem wirksamsten Nudge zur Absatzsteigerung nachhaltiger Speisen in der Außer-Haus-Gastronomie." Vierteljahrshefte zur Wirtschaftsforschung 87, no. 2 (2018): 95–108. http://dx.doi.org/10.3790/vjh.87.2.95.

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Zusammenfassung: Um die globalen Nachhaltigkeitsziele zu erreichen sind die Ernährungsentscheidungen, die Gäste in der Außer-Haus-Gastronomie treffen, von besonderer Bedeutung. Welcher Nudge am besten geeignet ist, um Gäste zu einem nachhaltigen Ernährungsverhalten zu stupsen, wurde in fünf unterschiedlichen Reallaboren der Außer-Haus-Gastronomie von Herbst 2016 bis Frühjahr 2017 in vier deutschen Städten getestet. Die Reallabore repräsentieren dabei die drei Segmente der Außer-Haus-Gastronomie - Betrieb, Pflege, Bildung. Erstmals wurden dazu drei identische Nudges zur Steigerung des Abverkauf

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Samilyk, Maryna, and Oleh Kubrak. "Features of Gastronomic Tourism Development of Ukraine in the Conditions of the COVID-19 Pandemic." Bulletin of Kyiv National University of Culture and Arts. Series in Tourism 4, no. 1 (2021): 99–107. http://dx.doi.org/10.31866/2616-7603.4.1.2021.235157.

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The concepts and types of gastronomic tourism in Ukraine are analyzed and the ways of its further development in the conditions of the COVID-19 pandemic are outlined. In order to preserve domestic tourism as a national industry that has a positive impact on economic development, it is proposed to use not only natural resources and cultural heritage sites but also national cuisine. The main problems of the tourism sector, which arose as an introduction result of preventive measures to overcome the coronavirus pandemic, have been studied. The issues of anti-epidemic measures organization in food

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Lorenzo Quiles, Oswaldo, Tomás López-Guzmán Guzmán, and María del Carmen Burgos Goye. "Turismo y cultura en países en vías de desarrollo." DEDiCA Revista de Educação e Humanidades (dreh), no. 3 (March 1, 2012): 103–12. http://dx.doi.org/10.30827/dreh.v0i3.7091.

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Es este un momento ciertamente efervescente en materia de turismo cultural en el ámbito internacional. La evolución propia del sector turístico hacia el aprovechamiento de otros activos y recursos distintos y/o complementarios a los tradicionales de sol, playa y gastronomía deviene hoy en un vasto compendio de elementos que en potencia y de hecho discurren por cauces de aprovechamiento más globales, en cuanto a la amplitud del espectro de anhelos de consumo por parte del turista y su localización geográfica dispersa. Asimismo, estos activos del sector suponen un valioso recurso de aprovechamie

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Martínez, Rebeca Illiana Arévalo, and Carlos Gaspar Pérez Várguez. "La comunicación interna y el desarrollo humano en el sector restaurantero regional en Yucatán, México." Organicom 14, no. 27 (2018): 99–110. http://dx.doi.org/10.11606/issn.2238-2593.organicom.2017.144112.

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La gastronomía yucateca es uno de los bienes culturales distintivos de México. Por ello, se realizó un estudio cuantitativo con tres restaurantes de comida regional de Mérida, Yucatán, en los cuales se entrevistó a sus colaboradores para determinar si la comunicación está relacionada con la conformación de una cultura organizacional que genere representaciones sociales vinculadas a las tradiciones regionales y al crecimiento de los colaboradores en términos de bienestar para el desarrollo humano. Se eligió este giro ya que en Yucatán el sector restaurantero regional tiene un lugar preponderant

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Gheribi, Edyta, and Nataliya Voytovych. "IMPACT OF SOCIO-ECONOMIC CHANGES FOR COMPETITIVENESS IN THE FOODSERVICE INDUSTRY." Acta Scientiarum Polonorum. Oeconomia 17, no. 1 (2018): 23–32. http://dx.doi.org/10.22630/aspe.2018.17.1.3.

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The development of the foodservice industry is related to the social and economic changes taking place in last three decades. The sector is sensitive to economic and social trends. The author’s main aim is to define the most important socio-economic changes which took place in Poland as a result of the political and economic transformation after 1989 and the impact which took place in competitiveness in the foodservice industry. The paper used secondary sources of information such as: data of the Główny Urząd Statystyczny (CSO), business reports, and industry newsletters and publications. The

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Salazar Andrade, Diana Paola, Mario Rubén Guerrero Tipantuña, José Luis Núñez Muñoz, and Wendy Sabrina Llore Chicaiza. "Detección de necesidades de capacitación aplicada al sector turístico." ConcienciaDigital 4, no. 2 (2021): 6–21. http://dx.doi.org/10.33262/concienciadigital.v4i2.1624.

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Introducción. Las empresas turísticas presentan limitaciones para la prestación del servicio de manera oportuna, debido a la carencia de conocimientos, experticia y experiencia en el campo laboral. Objetivo. Con este precedente la presente investigación tiene como propósito la identificación de las necesidades de capacitación más relevantes para los prestadores de servicios turísticos del cantón La Maná. Metodología. El estudio está basado en una investigación descriptiva en la que se ha tomado en cuenta la opinión de gerentes, propietarios y empleados de una muestra representativa correspondi

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Rosi, Maja, Jerneja Smole, and Jasna Potočnik Topler. "Raising Awareness of Urban Environment Development in Primary Schools." Acta Economica Et Turistica 2, no. 2 (2016): 105–13. http://dx.doi.org/10.1515/aet-2016-0009.

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AbstractIn the past few years, excessive efforts have been made to increase the city’s attractiveness and its international positioning. Also studies on the so-called city destination branding are on the rise. Theorists, as Ramirez (2001), Marzano and Scott (2009), among many others, are discussing different aspects of this complex process. Many approaches and strategies are dealing with the positioning of urban environments and city destinations, trying to provide at least some partial answers about achieving this objective. With proper marketing and branding, cities can do a lot to attract t

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MIHAILUK, E. L., and A. A. KHUMAROV. "DEVELOPMENT OF FOOD TOURISM PERSPECTIVES IN UKRAINE." Economic innovations 22, no. 2(75) (2020): 71–81. http://dx.doi.org/10.31520/ei.2020.22.2(75).71-81.

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Topicality. The development of domestic tourism is relevant today around the world, and Ukraine is no exception. One of the domestic tourism types for the country can be food tourism, which is still unequally developed within tourist destinations. Aim and tasks � to assess the condition of food tourism development in Ukraine and to outline the prospects for its further development on the basis of the European experience. Research results. A promising area of tourist services market development is food tourism - a specialized type of tourism, focused on learning about the history, technology an

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Hurtado Justiniano, María Nelly, Natalia Jaría-Chacón, and Jaume Valls-Pasola. "Innovación y Servicios Experienciales: El papel de las artes multidisciplinares en la gastronomía creativa hacia una agenda de investigación." Dirección y Organización, no. 61 (April 1, 2017): 32–47. http://dx.doi.org/10.37610/dyo.v0i61.503.

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Este trabajo de investigación desarrolla un análisis de la literatura acerca de la experiencia como un elemento innovador para el sector de las empresas de servicios. Dichos servicios innovadores impulsados y acompañados por los cambios económicos actúan como motores de renovación social y contribuyen al fortalecimiento de la competitividad. A través de la revisión encontramos puntos de partida para conocer cómo las empresas del sector de la gastronomía creativa innovan junto a sus equipos de trabajo, y si estos equipos de trabajo son multidisciplinarios, cómo favorecen a la competitividad y d

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Pérez-Salazar, Carlos, Raquel Chacón-Jordan, and Keyerman Toapanta-Cisneros. "Rescate de la gastronomía típica de los mercados del valle de Tumbaco." Administración 5, no. 5 (2020): 23–39. http://dx.doi.org/10.33386/593dp.2020.5.212.

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El presente artículo consolida la experiencia de los vendedores del área de alimentos y bebidas de los mercados tradicionales del valle de Tumbaco, donde a lo largo del tiempo adquirieron habilidades gastronómicas, ofertando a la sociedad productos con sabores exquisitos y variados. No cabe duda, estos representantes de la ciudadanía están sujetos a factores propios del sector municipal, así como circunstancias sociales que pueden desencadenar en resultados beneficiosos o devastadores llegando afectar de forma directa en el desenvolvimiento de sus procesos productivos. Visto de esta manera, el

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Torres Valdés, Rosa María. "Hacia nuevas formas de comunicar los valores del vino: desde la autorregulación a las relaciones públicas y la responsabilidad social." Revista RIVAR 6, no. 16 (2019): 86–113. http://dx.doi.org/10.35588/rivar.v6i16.3841.

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El presente artículo diagnostica las vulnerabilidades comunicativas del sector vitivinícola y ofrece una visión amplia y multidisciplinar del problema de la comunicación del sector. La publicidad, los eventos, la investigación, desarrollo e innovación (I+D+i), la protección de la salud del consumidor, el turismo, la gastronomía, el desarrollo sostenible, la antropología cultural, la neurociencia y su relación con el conocimiento de las emociones, y la socialización del consumo de vino, son variables que se deben considerar de modo sistémico a la hora de enfocar el problema de la actual asimetr

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Gutiérrez Quecano, Royer. "responsabilidad de la educación en la formación del gastrónomo colombiano." Sosquua 2, no. 1 (2020): 6–7. http://dx.doi.org/10.52948/sosquua.v2i1.134.

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Uno de los grandes temas dentro de la Instituciones de Educación Superior enfocadas al desarrollo de carreras en gastronomía, es poder establecer herramientas y modelos que ayuden dentro de la formación de los profesionales; algunos se enfocan en enseñar las técnicas de elaboración de productos, otros en generar la responsabilidad de reconocer una identidad nacional a nivel de las recetas autóctonas de los territorios del país y varios en poder asociar la educación a elementos prácticos que ayuden a identificar la labor organizacional y administrativa que tiene su rol dentro de una empresa en

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