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1
Bukharov, Igor, and Svetlana Berezka. "The role of tourist gastronomy experiences in regional tourism in Russia." Worldwide Hospitality and Tourism Themes 10, no. 4 (August 13, 2018): 449–57. http://dx.doi.org/10.1108/whatt-03-2018-0019.
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Purpose This paper aims to highlight the role of tourist gastronomy experiences and the possible contribution of the local gastronomy to a tourist destination’s attractiveness and competitiveness. Design/methodology/approach The paper proposes a conceptual framework for understanding the role of local gastronomy in destination attractiveness and competitiveness. It is based on an analysis of a case study of Russian experiences in developing a gastronomy value proposition for tourists. Findings The paper indicates the potential for a gastronomy value proposition, as this is important to tourists and it makes a positive contribution to destination’s attractiveness. The paper also reveals some challenges in the Russian hospitality market from a gastronomy perspective. Practical implications Several recommendations are presented in support of the creation of a gastronomy value proposition based on regional culinary heritage and local food products specifics. Originality/value The paper provides insights on the role of a given destination’s gastronomy in tourism development in Russia. The study also contributes to the literature on emerging markets by providing an overview of the main challenges for gastronomy in the Russian hospitality market.
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Nicula, V., S. Spanu, and G. Kharlamova. "Gastronomic Tourism, an Opportunity for Diversifying the Tourist Offer in the Sibiu Area." Bulletin of Taras Shevchenko National University of Kyiv. Economics, no. 202 (2019): 48–54. http://dx.doi.org/10.17721/1728-2667.2019/202-1/7.
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In the tourists’ motivation to choose a holiday destination, gastronomy is gaining important insights, which has led to an increasing supply of quality-based local products and a stronger market growth. Gastronomy has become one of the most dynamic segments on the international tourism scene. Gastronomic tourism begins to be viewed as a phenomenon as a new tourist product itself, due to the fact that more than one third of the expenses in the tourist offer of the destination are made food. This shows the importance of gastronomy in the quality of leisure experience. Gastronomic tourism gains more and more importance as motivating the future in choosing the holiday destination. Proof of this is that, according to recent research (Euromonitor, 2018), eating in restaurants is the second favourite activity for international athletes visiting the US and occupying the first place for tourists from North America in their recreational trips to other countries. for these reasons, we developed a questionnaire that was applied to a total of 234 respondents, but randomly among the visitors at the Tourism Fair, which was dashed in November 2017 in Bucharest. The survey aimed at identifying the position of the fish and the gastronomy occupied in the motivation of the tourists to visit Sibiu and the surrounding areas. The results revealed that the traditional gastronomy, through its multicultural aspect, represents the second or third op visiting Sibiu. Certainly, this will become even more visible, given the designation for 2019 of Sibiu as a European gastronomic region.
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Nezdei, Csilla, and Zoltán Horváth. "Development Directions and Opportunities of Market Places in the Balaton Region Especially Concerning Local Producers’ Markets." European Countryside 11, no. 3 (September 1, 2019): 370–87. http://dx.doi.org/10.2478/euco-2019-0022.
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Abstract Nowadays, the change of travel and consumption habits of tourists brings a destination into prominence. The characteristic products of the destinations with complex tourism supply appear as univocal association of ideas for the potential tourists. In the analysed Balaton region, besides the accentuated waterside tourism, the definite development of the gastronomy trends can be seen in the certain supply channels. The aim of our research was to determine the development opportunities of the market places and their place in the consumers’ preferences, promising interesting results in relation to the consumer standards of the Hungarian and international demand. We detected three major directions in our researches: the linking of the place with a product, the market as a programme and rural development-gastronomy directions. The present study aims to reveal the rural development direction: the market place forms a space to the sales of the quality, locally produced foodstuff motivating more and more people to create a more near-natural lifestyle.
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Yakhno, Tetyana P., and Ulyana A. Martynyuk. "Perspective directions of development of local gastronomy tourism in the conditions of European integration." Regional Economy, no. 4(98) (December 2020): 125–30. http://dx.doi.org/10.36818/1562-0905-2020-4-15.
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The article identifies the main aspects of gastronomy tourism in Ukraine and in the world and possible prospects and trends for further development of gastronomy tourism in our country. The variety of gastronomic festivals and tours in the leading regions of the country available in Ukraine are analyzed. Factors and entities of development of gastronomic tourism in each region and the reasons of their uneven application are allocated. The perspective areas of gastronomy tourism development in Ukraine to create a promising and competitive product on the international market of tourist services are outlined. Ukraine as a new tourism destination is increasingly establishing itself on the tourists’ travel map. The information is supplemented by various ratings from international tourist guides, which recommend travelers to turn their eyes to Ukraine. In Ukraine, the tourism industry is in its infancy, but its operation has a significant impact on the economy and is quite promising. Ukraine has very promising conditions and opportunities for activating the tourist capacity, in particular, due to the availability of unique natural and recreational resources, historical and cultural monuments, rich flora and fauna, areas of various forms of recreation, interesting and delicious dishes. Forming the innovation clusters, which are groups of enterprises, firms, organizations, and institutions operating in one (or several related) business area by economic interests and regional characteristics is one of the perspective forms of economic integration and development in the tourism industry of Ukraine. The advantage and novelty of the cluster approach are that it provides significant importance to the microeconomic component, as well as the territorial and social aspects of economic development. In modern conditions, the improvement of methods of organizational, financial, and resource-based support for tourism development at the macro, meso-, and micro levels is highly relevant. The intensification of the tourism companies’ activity should be based on the expansion of the possibilities of regional investment processes management in the specified direction and the combination of efficient state regulation of the economy with market self-regulation.
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Carpio, Nimrod Mendoza, Wiziel Napod, and Hyun Wook Do. "Gastronomy as a factor of tourists' overall experience: a study of Jeonju, South Korea." International Hospitality Review 35, no. 1 (January 8, 2021): 70–89. http://dx.doi.org/10.1108/ihr-08-2020-0031.
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PurposeSatisfying the gastronomy experience of tourists becomes the most important strategic aim in the hospitality and tourism industries. This study attempts to prove that there is a distinct and specific market segment related to gastronomy from the overall number of tourist arrival of Jeonju City. Furthermore, this study investigates the different factors that affect the overall experience of tourists. The focus of the study is Jeonju City, a popular gastronomy destination in South Korea.Design/methodology/approachSurvey questionnaires were distributed to 680 tourists in Jeonju City during two survey periods. Descriptive statistics and regressions were utilized to treat the data. The predictors that affect the overall experience of tourists were identified through the different literature. The hypotheses were formulated and tested to examine the relationship between the assessments of the distinct gastronomy-tourist market and tourists' overall experience.FindingsThe results indicate that there are 17.20% of the respondents indicated that their main reason for traveling was for the food. Descriptive statistics revealed that local food satisfaction, destination image perceived quality, perceived value, tourist expectations, and costs and risks have a positive and significant influence on tourist overall experience.Originality/valueThe findings of this study could provide guidelines for both the hospitality and tourism industries of the country, and tourist destination operators to further positioned approaches to satisfy gastronomy tourists in the “new normal”.
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Chand, Mohinder, Ashish Dahiya, and Latha S. Patil. "Gastronomy Tourism - A Tool for Promoting Jharkhand as a Tourist Destination." Atna - Journal of Tourism Studies 2, no. 1 (July 1, 2007): 88–100. http://dx.doi.org/10.12727/ajts.2.8.
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Gastronomy has been an important attribute in development of niche travel & niche destination. Literature supports that there is a relationship between tourism & gastronomy yet the use of gastronomy as a tourism product has been concise to presentation & offering of local cuisines to tourists. Gastronomy tourism can be pull factor for many tourism market segments. Due to diverse geographical conditions in India not all states can avail the pre-tested 4S formula (sun, sand sea & sex) to promote tourism. Gastronomy tourism however can be unique tool to tourism development. The study was undertaken in Jharkhand which is the 286 State of Indian Union offering tribal gastronomy which can be a pull factor for not merely special interest tourists but also urban & International tourist population. Though Jharkhand was carved out of Bihar on 15th Nov 2000 however the region's rich history & culture goes thousand of years beyond its present stature. The various regional delicacies are influenced by culinary trend from neighbouring states e.g. Bihar, West Bengal, Orissa & Chhattisgarh still many of the local food & beverages are prepared in their own way which can be both a relishing as well as learning experience for gastronomy tourists
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Lu, Yan, and Yue Hu. "Research on the relationships between destination image, perceived value and tourism experience of gastronomy tourism--A case of Macao Food Tourists." E3S Web of Conferences 251 (2021): 03038. http://dx.doi.org/10.1051/e3sconf/202125103038.
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Gastronomy tourism, as a new tourism mode with special interest, can not only stimulate tourists’ interest in experiencing local traditional food, but also better meet tourists’ personalized experience needs, which is highly respected by the tourism market. Based on the research of scholars at home and abroad, this paper takes Macao food tourists as the research object to study the relationship among tourism experience, perceived value and destination image. The results show that the tourism experience of Macao food tourists has a significant positive impact on their perceived value and destination image, while the perceived value of tourists has a significant positive impact on their destination image. Based on the above research results, this paper puts forward several suggestions for the sustainable development of Macao’s gastronomy tourism and makes a little contribution to the development of Macao’s gastronomy tourism.
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Raja Abdullah, Raja Puteri Saadiah, and Siti Suriawati Isa. "Gastronomy Tourism Growth in Malaysia: A Case Study of Malay Restaurants Performance in Klang Valley." Journal of Tourism and Hospitality Education 10 (May 3, 2020): 8–21. http://dx.doi.org/10.3126/jthe.v10i0.28731.
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Today one of the most popular niche tourism markets is gastronomy tourism. The popularity of gastronomy tourism is also called as soft power approaches by some tourism scholars. This niche market is part of cultural and ecotourism market. Malaysia is recognized as a multi-ethnic and multi cultural country that includes countless ethnics such as Malay, Chinese, Indian and others. Although Malay leads the major ethnics in Malaysia, Malay restaurant less likely can stay longer in the industry. There are several factors from previous cases involve in Malay restaurants that result to this ethnic’s restaurant fail to survive. Since Malaysia is a multi-ethnic country the food in Malaysia have combination from all ethnics and unique in its own way. Each state in Malaysia has their own dishes and some dishes may diff er from another state. Since Malay or Bumi putra ethnic comprises the biggest ethnic in Malaysia with more than half of the country’s population, the objective of this study was to analyze the internal factors affecting business growth performance in Malay ethnic restaurant. Survey questionnaires were distributed to selected Malay restaurants to find out about their growth rate performance.
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Górska-Warsewicz, Hanna, Iwona Kowalczuk, Dagmara Stangierska, Monika Świątkowska, and Anna Zubrzycka. "Percepcja informacji żywieniowej jako elementu wpływającego na zachowania konsumentów w zakładach gastronomicznych." Zeszyty Naukowe SGGW - Ekonomika i Organizacja Gospodarki Żywnościowej, no. 117 (April 30, 2017): 93–106. http://dx.doi.org/10.22630/eiogz.2017.117.7.
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The aim of this study was the evaluation of nutritional information provided by frontline staff as an element influencing consumer behavior in gastronomy services. The empirical research was conducted under the project “The consumer in the market of catering services”, number 507-30-102-M00094-99, realized in the Chair of Gastronomy and Hospitality Management in the Faculty of Human Nutrition and Consumer Sciences at the Warsaw University of Life Sciences – SGGW. Quantitative research on the sample of 403 persons using purposive sampling were conducted in June 2016. The criteria of age (18–35), living in large cities as well as the fact of eating out.
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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 (June 30, 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 to reflections on this region’s territorial redefinition; and highlights its architectural heritage, its landscape, and the gastronomic experiences on offer. Diversification is regenerating the local economy, and wine, and wine tourism, are both the focus of a new territorial policy strategy designed to face the challenges of globalization, and common bonds for partnerships between the public and the private sectors.
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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 (November 6, 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 a publicly available database of the Danish hospitality sector, the authors conduct hierarchical cluster analysis to identify different business models for the Danish gastronomic sector. Findings Given the diversity of the gastronomic sector, there can be a multitude of alternative business models and characteristics, which may enable the sector to create value through, for example, product differentiation, market segmentation, and so on. The analysis revealed nine different clusters, which represent different business models in terms of value creation, segmentation, and resource utilization – highlighting either more closed or open business models. These business models offer a basis for considering the opportunities and barriers for business model innovation – for both startups and incumbent firms – within gastronomy and agri-food more generally. Originality/value The gastronomic sector is diverse and heterogeneous with a multitude of possible alternative business models. This paper provides a basis for considering the key enablers of business model development in this sector. The integrative framework and empirical assessment provides a basis for further exploring business model innovation in the gastronomic sector in particular and the agri-food sector more generally.
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Kiyoko Ide, Laura, José Teixeira de Seixas Filho, Sílvia Conceição Reis Pereira Mello, and Joyce Tarsia Garcia Cafiero. "New cuts of bullfrog carcass and its application in asian gastronomy." Research, Society and Development 10, no. 2 (February 24, 2021): e47810212732. http://dx.doi.org/10.33448/rsd-v10i2.12732.
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The consumption of bullfrog meat has been increasing in Brazil due to its nutritional quality and pleasant texture. The present study aimed to increase the percentage of use of the carcass marketed in the retail market, adding value, with the creation of new cuts in regions previously neglected and discarded, due to the small amount of muscle tissue. A new mapping was created aiming at its full use, in addition to the flank and thigh, innovative regions such as the front legs, hind paw muscles, located just after the thighs, and the last portion of the hind paw. On the back, the cuts called. Back bone and rib were, respectively, the central and peripheral bone parts of the carcass, used in broths and soups, as a technique to add value to these less used cuts in cooking. More elaborate meals were prepared with the thighs. For the valorization of the less noble parts, softening processes were used, by fast or slow cooking, these muscles being added to salads and fillings, respectively. The new cuts were used in the culinary techniques of Asian Gastronomy, being approved through sensory analysis carried out with Maifun salad, with a new version of the Tom Kha Gai soup, one with only bullfrog meat and the other with meat meal. and carcass bones (AABC); and introducing roasted Paris mushrooms in the fillings, providing a better use of the carcass, with a more digestive and hypocaloric menu with health promotion, when compared to traditional cuisine.
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Nesterchuk, Inna. "GASTRONOMY BRAND OF THE TERRITORY (ON THE EXAMPLE OF THE CULTURAL AND HISTORICAL HERITAGE OF THE RIGHT-BANK POLISSIA)." GEOGRAPHY AND TOURISM, no. 60 (2020): 43–56. http://dx.doi.org/10.17721/2308-135x.2020.60.43-56.
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The main goal of research is studying the regional specifics of traditional food of the ethnic groups inhabiting the Right-Bank Polissia and identifying prospects for the use of gastronomic brands in tourism. Substantiation of opportunities and ways to use the gastronomic brand of the territory in the development of hotel and restaurant business have been investigated. The theoretical significance lies in the development of the gastronomic brand of the Right-Bank Polissia - the national Ukrainian cuisine - due to tourist gastronomic tourism and brand promotion as the significance of the destination. The purpose of gastronomic tours - is to get acquainted with the peculiarities of the cuisine of a country. It is important to learn the features of the local recipe, which for centuries has absorbed the traditions and customs of the locals, their culture of cooking. The methodological basis of the research is scientific works of domestic and foreign scientists and practitioners on the organization and development of tourism, regional economy, event management, event marketing, strategic planning, organization of gastronomic tourism, evaluation of economic efficiency of gastronomic tourism and in particular gastronomic activities. This paper uses such forms of research as surveys and questionnaires, special marketing research, study of financial and commercial reporting of restaurants. Information of sales agents, data from fairs, exhibitions and workshops, culinary blogs, own expeditionary research. Results. According to the results of the research, gastronomic events and branded dishes of the Right-Bank Polissia have been analyzed and new directions of gastronomic tourism development have been outlined. Namely, the gastronomic brand is an objective necessity, technology and using them at different levels: from the state level to the enterprise level, one can not only survive in today's complex market conditions, but also strengthen his competitiveness in the world market. Gastronomic branding of the territory with its correct understanding becomes a very effective tool for updating the historical and cultural heritage, and branding of territories in their relationship and with a comprehensive and differentiated approach can lead to a new impetus to their development and unity of nations and the world. Scientific novelty. Elements of scientific novelty are concentrated in specification of possibilities and ways of gastronomic tourism development, in particular development of a Polissia kitchen brand using gastronomic brand of the territory. The definition of "gastronomic brand" of the Right-Bank Polissia was introduced. Practical significance. The practical significance of the study lies in the possibility and feasibility of using the proposed methodological approaches and practical recommendations in the formation of strategies for promoting the gastronomic brand at the regional level.
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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 (August 13, 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 professionals are a strategic and differentiating element for companies that want to break away from the market and increase their revenues. The third part of the interviewed companies that innovate in services experience processes are conformed by multidisciplinary teams, some of the companies take into account the coalition of art professionals with kitchen professionals. This coalition has allowed the companies to increase its billing, stay at the vanguard of the market and more important to maintain their gastronomic experiences services. Research limitations/implications One of the main obstacles for conducting this research was observed when carrying out the surveys, as the concept of “team” in the studied sector is not understood as part of the daily administration. Practical implications The teams that have made this coalition type, and those that have teams of other specialized professional profiles, have increased their sales through the creation of gastronomical experiences. However, in this research, it is observed that, the companies that combine their teams and do a co-design work and co-development idea have been able to stay at the vanguard of the service and considerably increase their billing. Social implications Human resources, with their respective competitions, abilities, techniques and knowledge, are the fundamental base in this type of service. The creation of strategic relationships with other companies or individuals, for either managerial alliances or recruitment and disposition of multidisciplinary teams at the internal level, could be more natural and generate new business opportunities. Originality/value The contribution of the paper focuses on the analysis about art professionals’ (artists) role at the time companies decide to sell sensations and emotions to a new consumer profile.
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Richter, Barbara, and Jon Hanf. "Competitive Strategies for Wine Cooperatives in the German Wine Industry." Wine Economics and Policy 9, no. 2 (November 23, 2020): 83–98. http://dx.doi.org/10.36253/web-8872.
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The wine industry is significantly affected by globalization and changes in consumption habits and shifts in lifestyle, which lead to changes in the market environment and intensity of competition in the wine markets. Overall, wine cooperatives have a market share of more than 40 % in Europe. In Germany, they account for around one third of the total wine production. The decreasing number of wine cooperatives and their members leads to the assumption that wine cooperatives have difficulties adapting to the different market environment and though, need to select and implement competitive strategies. The aim of this paper is to identify and develop competitive strategies for wine cooperatives in the German wine industry. Therefore, the external forces affecting competitive rivalry in the wine industry are being evaluated for wine cooperatives in Germany. A qualitative approach has been applied including in-depth interviews with managing directors and chairmen of the board (n=15). Data were transcribed verbatim and content analysed. Results showed that the intensity of rivalry among existing competitors is high. Bargaining power of wine cooperatives towards buyers and suppliers strongly depends on their size. However, generally the bargaining power of retailers is high, although this depends on the retail channel (discounters, food retail, specialized retail, specialized wholesale, gastronomy). Five main strategy dimensions emerged: (1) the cost leadership and cost focus strategy, (2) the differentiation and differentiation focus strategy, (3) collaboration among producers, (4) offering additional services, and (5) options for improved membership relations and increased youth involvement.
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Górka-Chowaniec, Agnieszka. "Participation of the manager in the management of the company in the gastronomic market." Zeszyty Naukowe Wyższej Szkoły Humanitas Zarządzanie 18, no. 1 (May 30, 2017): 101–18. http://dx.doi.org/10.5604/01.3001.0010.2884.
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The purpose of this paper is to present the role of modern managers in the process of effective management of the gastronomy business. The study is a theoretical and empirical one. The starting point in the author’s reflections is to present the meaning of the manager’s character in the light of the theoretical divergence that is perceived as the manager of the organization by selecting the appropriate directions, ways and objects of the company. The challenges faced by modern managers in the catering industry in the management process, in the face of dynamic changes both in the external environment and in the internal structures of modern entities, have also been underlined. With regard to the conducted own research, a significant area of consideration by the author in this article has become the scope of participation and set requirements for the hospitality managers in the hospitality industry in efficient and effective management. Conclusions from the study may contribute to further discussion on the role of management in creating a competitive advantage for companies.
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Oliach, Daniel, Enrico Vidale, Anton Brenko, Olivia Marois, Nicola Andrighetto, Kalliopi Stara, Juan Martínez de Aragón, Carlos Colinas, and José Antonio Bonet. "Truffle Market Evolution: An Application of the Delphi Method." Forests 12, no. 9 (August 30, 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. We confirmed an evolution of the sector due to the cultivation success of several Tuber species. The maturity of the sector has produced shifts in the roles that form the traditional truffle supply chain operators. We confirmed the trend of a decrease of collectors that hunt truffles in the wild and sell to small travelling buyers, whilst truffle hunters that collect for farmers and specialty wholesalers are emerging. However, a trend of truffle price decrease in the last few years has alerted the sector. Conclusions: As production increases due to truffle cultivation, it will be necessary to promote truffle consumption. We identified actions to develop the truffle sector: (a) strengthen the link between truffles, tourism, and gastronomy; (b) increase the effort at European level for the recognition of truffle production, helping to develop truffle culture and marketing; (c) increase the awareness and consumption of truffles among consumers; and (d) develop tourism workshops for truffle farmers.
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Čavić, Dejan, Marija Radojković, and Milena Vujanović. "Innovative food products as a basis for the development of rural tourism in Vojvodina." Ekonomika poljoprivrede 67, no. 4 (2020): 1283–95. http://dx.doi.org/10.5937/ekopolj2004283c.
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The subject of the review article is the development of rural tourism based on innovative food products. The aim of this paper is to identify key forms of rural entrepreneurial tourism in Vojvodina. Gastronomy plays a significant role in presenting the culture and way of life of a certain area and reflects new trends in tourism-related to authenticity, sustainability, healthy lifestyle, and revival of tradition. The development of rural tourism should be based on efficient investment in the tourist offer through entrepreneurial projects that are in line with modern demand trends, including the production of food products that are gradually appearing on the market. Investing in the tourist offer in rural tourist destinations would affect the growth of income from rural tourism, and thus the economic development of rural areas and the state itself.
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Bonadonna, Alessandro, Simona Alfiero, Massimo Cane, and Edyta Gheribi. "Eating Hamburgers Slowly and Sustainably: The Fast Food Market in North-West Italy." Agriculture 9, no. 4 (April 17, 2019): 77. http://dx.doi.org/10.3390/agriculture9040077.
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The Italian food movement shows some peculiarities of meeting consumer demand in the foodservice subsector where innovation is considered strategic to meet targets and reach goals. A particular kind of innovation is the return to tradition by enhancement of the territory, e.g., reinstating local recipes and local gastronomy or high-quality local raw materials. Some entrepreneurs are redefining the fast-food service, providing foodstuffs through a short supply chain. The aim of this paper is to identify the different hamburger foodservices operating in North-West Italy and address their diverse peculiarities. A sample of 11 hamburger restaurants was identified, a mystery shopping analysis was implemented to collect information on the foodservice phenomenon, and a Business Model Canvas was carried out to compare different foodservices. The results consider two different hamburger foodservices, i.e., International Hamburger Foodservice (IHF) and Local Hamburger Foodservice (LHF), the former concentrating mainly on customer service, human resource management, and operations management, and the latter focussing on high product quality in terms of materials and psychology, plus selection of local raw materials and ingredients, supporting the local economy and businesses. Moreover, the findings provide some information on the interaction between selected Hamburger Foodservices and related supply chains, highlighting the consumer transition toward meals of high quality standards in terms of raw materials and ingredients.
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Kim, Igor, and Evgeniy Megeda. "Molecular gastronomy-an incentive for innovative research of various aspects related to the nutrition process." Fisheries 2021, no. 2 (April 9, 2021): 108–14. http://dx.doi.org/10.37663/0131-6184-2021-2-108-114.
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The growing competition in the market of food manufacturers in recent years makes more and more demands on the quality and consumer appeal of food products. The necessity of continuous improvement of the senso-ry properties of products determines high requirements for the professional knowledge of industrial technol-ogists. Today, there is no doubt that the food industry is experiencing a significant shortage of specialists who have systemic and commercially applicable knowledge of both the organoleptic analysis itself and the mechanisms of molecular transformations and processes that affect the formation of sensory properties of food.
The modern scientific discipline "Molecular gastronomy" has significant potential for systematizing knowledge regarding mechanisms of chemical and physical changes that occur in a product during techno-logical processing, and their influence on the formation of organoleptic properties of products. We believe that the inclusion of this discipline in the educational process to study specialists of the directions "Food products of animal origin" and "Food products from vegetable raw materials" is highly-demanded and well-timed. In the fishing industry, the studying of technologists for this discipline can be implemented within the profiles ''Technology of products from aquatic biological resources'' and ''Food biotechnology of aquatic or-ganisms''. This discipline can be included both in the preparation of bachelors within these profiles, and in the educational program for the preparation of masters.
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Guiné, Raquel P. F., Ana Dias, Ana Peixoto, Maria Matos, Marta Gonzaga, and Margarida Silva. "Application of molecular gastronomy principles to the development of a powdered olive oil and market study aiming at its commercialization." International Journal of Gastronomy and Food Science 1, no. 2 (June 2012): 101–6. http://dx.doi.org/10.1016/j.ijgfs.2013.05.001.
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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 (January 21, 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 there are several types of dynamic capabilities that start-up entrepreneurs need: the ability to choose and design organizational structures, the accuracy of the choice of information technology types, and the ability to design market-oriented strategies. Based on the results of the research above, the startup entrepreneurs are required to have a renewal ability to sustain managerial skills to analyze and adapt to the dynamics of the internal and external environment that changes amicably. Tujuan penelitian ini adalah mengidentifikasi jenis kapabilitas dinamis yang diperlukan bagi para pelaku start up entrepreneur di sub sektor gastronomi industri kreatif yang tahap Organization Life Cycle berada pada tahap entrepreneurial. Metode yang digunakan adalah snapshoot case study dengan type deskriptif naturalistic. Penentuan informan menggunakan teknik purposive, dengan beberapa krieria yang sesuai dengan fokus dan lokus penelitian. Teknik pengambilan data melalui wawancara mendalam, observasi dan studi pustaka. Analisis data menggunakan model interaktif. Hasil penelitian menunjukkan ada beberapa jenis kapabilitas dinamis yang sangat diperlukan bagi pelaku rintisan start up entrepreneur, yaitu kemampuan memilih dan mendesain struktur organisasi, ketepatan pemilihan jenis teknologi informasi dan kemampuan mendesain strategi yang berorientasi pasar. Berdasarkan hasil penelitian di atas, maka pelaku rintisan start up entrepreneur dituntut untuk memiliki renewal ability untuk menopang managerial skill, sehingga mampu menganalisa dinamika lingkungan internal dan eksternal.
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Lenssen, Claudia. "Film Criticism in Germany Today: A Report on Practice." New German Critique 47, no. 3 (November 1, 2020): 59–71. http://dx.doi.org/10.1215/0094033x-8607591.
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Abstract As traditional media in Germany have lost their relevance in the digital age, so has the perpetually embattled authority of film criticism diminished. The article addresses current debates about the state of criticism while critics are confronting the collapse of the media having traditionally defined their work. What does it mean that writing on film is supposed to function as the “taste tester for cultural gastronomy” (Wolfram Schütte)? Do social media marginalize critical expertise? How does film criticism work under the omen of changing concepts of the public sphere? The article discusses the prospects of film criticism “at a time when the architectonic, mythic, and social unity of film is no longer self-evident and has ceased to function hegemonically” (Georg Seeßlen). What does it mean that “writing about the audiovisual must change” and young film critics open up spaces to win back film criticism as a counterbalance to market-driven film policies?
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Kruger, M., and M. Saayman. "The dining and tipping behaviour of Black South Africans: a segmentation approach." Southern African Business Review 20, no. 1 (March 27, 2019): 336–64. http://dx.doi.org/10.25159/1998-8125/6055.
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The literature on dining and tipping behaviour has focused mostly on the United States of America (USA), while minimal research has been conducted in African countries. While there is a negative and grounded perception surrounding black diners being poor tippers in the USA, hardly any research has focused on the dining or tipping behaviour of this dining market from a developing country perspective. The intention of this exploratory research was to fill the current knowledge gap by segmenting black South Africans on the basis of their motives for dining out and to determine the differences in the dining and tipping behaviour of the different segments. To target potential black diners, a visitor survey was conducted at the Cape Town International Jazz Festival. A total of 256 usable questionnaires were returned and included in the analysis. Socialisation, gastronomy enjoyment, lifestyle and escape and status were identified as the four motives for dining out. Based on these motives, different black dining segments were identified and an OSI (Occasionalists, Socialisers and Indulgers) typology of diners proposed. The dining and tipping behaviour of these dining segments are furthermore influenced by several factors, with clear implications for both the server and restaurateurs. The results shed light on the dining and tipping behaviour of black South African diners and showed that this dining market cannot be regarded as bad tippers.
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Palchevska, Oleksandra. "LINGVOCULTURAL NATURE OF THE VERNACULAR NAMES OF AUTHENTIC DISHES IN ENGLISH, UKRAINIAN, FRENCH AND POLISH LANGUAGES OF THE XIXTH CENTURY." Scientific Journal of Polonia University 36, no. 5 (November 26, 2019): 96–102. http://dx.doi.org/10.23856/3611.
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The article deals with the study of nominative units designating authentic dishes and drinks in the 19th century vernacular of the Ukrainian, English, French and Polish languages as well as the features revealing their linguistic and cultural specificity. The relevance of such research is determined by the lack of comprehensive studies of the gluttony phenomenon of in the Ukrainian, English, French and Polish languages, as well as the need to delineate the linguosemiotic and linguocultural parameters of the 19th century glutonic names. The author reveals the meaning of the term "nominative units linguocultural marking", defines its differential features; outlines the theoretical basis for the study of nominative units for the designation of authentic foods and beverages; analyzes metaphorical models of such nominations creation; finds out linguocultural features of glutonic names; describes the main methods of nomination (motivational features and the most productive word-forming models).
Food is an integral part of human life, yet it is specific to a particular national community. The vitality of any nation is reflected in its cuisine. The natural, social and economic conditions of each nation also affect what do people eat. The gastronomy area we are exploring is one of greatest nationally specific areas. With the development of agriculture and the market, national cuisine and gastronomy are constantly evolving, which is reflected in the vocabulary and phraseology of the language. Collective memory and national phraseology absorb and preserve sociocultural concepts and associations that are connected with product names and national cuisine that have evolved over the centuries.
Culture is a complex phenomenon that contains material, spiritual and social components. The very process of communication between people is carried out by means of a set of non-verbal (sound, visual, haptic, facial, gestural, kinetic, proxemic, etc.) and verbal or languge (oral and written) ways of transmitting culturally relevant information. Both verbal and non-verbal codes of culture reflect the external aspect of culture, while the internal aspect is related to its axiological system.
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Mestanza-Ramón, Carlos, Enzo Pranzini, Giorgio Anfuso, Camilo M. Botero, J. Adolfo Chica-Ruiz, and Alexis Mooser. "An Attempt to Characterize the “3S” (Sea, Sun, and Sand) Parameters: Application to the Galapagos Islands and Continental Ecuadorian Beaches." Sustainability 12, no. 8 (April 24, 2020): 3468. http://dx.doi.org/10.3390/su12083468.
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Sea, Sun, and Sand (3S) are relevant and determining elements for choosing a tourist destination in Ecuador, a country with about 1200 km of coast along the Pacific Ocean. This study analyzed the market potential of the 3S in 64 beaches, 10 located in the Galapagos and 54 in the continental zone (of Ecuador). The methodology used was exploratory and bibliographical, complemented by a descriptive analysis. The color of the water was assessed by direct observation, sand samples were taken to a laboratory for color analysis, and information on the hours of light was obtained from international archive data. The data obtained were compared with other world famous 3S tourism destinations. The Galapagos had the best results, with attractive white sand beaches, sea blue water color, and an elevated sunshine time; meanwhile, the continental zone presented poor beaches with dark sand and unattractive water color. To strengthen 3S tourism, managers should work on the enhancement of complementary aspects such as culture, gastronomy, and architecture, promoting the creation of new coastal tourist routes and destinations.
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Dini, Irene, Luana Izzo, Giulia Graziani, and Alberto Ritieni. "The Nutraceutical Properties of “Pizza Napoletana Marinara TSG” a Traditional Food Rich in Bioaccessible Antioxidants." Antioxidants 10, no. 3 (March 22, 2021): 495. http://dx.doi.org/10.3390/antiox10030495.
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Italian gastronomy experiences have ever-enhancing fame around the world. It is due to the linkage between taste and salubriousness commonly related to Mediterranean foods. The market proposes many types of pizza to suit all palates. The antioxidant potential of the “Pizza Napoletana marinara” included in the register of traditional specialties guaranteed (TSG) was determined in this work. ABTS (2,2’-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) method evaluated the antioxidant activity of the pizza homogenized. In vitro digestion models estimated the intestinal and gastric bioaccessibility of the main antioxidant compounds (lycopene and phenolics). To our knowledge, this is the first study to provide the content, antioxidant potential, and bioaccessibility of the antioxidants (polyphenols and lycopene) contained in the traditional pizza “marinara TSG”. Our results showed that the “Pizza Napoletana marinara” had polyphenols concentration, lycopene level, antioxidant activity, and bioaccessibility of phenolic compounds and lycopene better than other similar pizzas. They confirmed the nutritional importance of traditional preparations and established the nutraceutical potential of “pizza marinara TSG” as a food rich in bio-accessible antioxidants.
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Dini, Irene, Luana Izzo, Giulia Graziani, and Alberto Ritieni. "The Nutraceutical Properties of “Pizza Marinara TSG” a Traditional Food Rich in Bioaccessible Antioxidants." Medical Sciences Forum 2, no. 1 (November 30, 2020): 2. http://dx.doi.org/10.3390/cahd2020-08563.
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Italian gastronomy experiences have ever-enhancing fame around the world. This is due to the linkage between taste and salubriousness commonly related to Mediterranean foods. The market proposes many types of pizza to suit all palates. In this work, the antioxidant potential of the “pizza marinara” included in the register of traditional specialties guaranteed (TSG) was determined. An ABTS method evaluated the antioxidant activity of the homogenized pizza. In vitro digestion models estimated the intestinal and gastric bioaccessibility of the main antioxidant compounds (lycopene and phenolics). To our knowledge, this is the first study to provide the content, antioxidant potential, and bioaccessibility of the antioxidants (polyphenols and lycopene) contained in the traditional pizza “marinara TSG”. Our results showed that the “pizza marinara TSG” had a polyphenol concentration, lycopene level, antioxidant activity, and bioaccessibility of phenolic compounds and lycopene which were better than similar pizzas. They confirmed the nutritional importance of traditional preparations and established the functional potential of “pizza marinara TSG” as a food rich in bio-accessible antioxidants.
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Vintimilla, Mónica Cecilia Zurita, Gabriela Estefanía Román Santamaría, Gabriela Natalí Fonseca Romero, Luis Alberto Quevedo Báez, and Danny Daniel Castillo Vizuete. "Turismo Rural Comunitario, Una Alternativa Para El Desarrollo De Los Territorios Rurales Estudio De Caso: Guasuntos, Ecuador." European Scientific Journal, ESJ 13, no. 17 (June 30, 2017): 40. http://dx.doi.org/10.19044/esj.2017.v13n17p40.
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Ecuador is a country with a vast amount of natural and cultural heritage. The diversity of its four regions has allowed the presence of several species of flora and fauna. Most of its fauna and flora is present at 26 protected natural areas. Also, it offers historical attractions, gastronomy, and a variety of cultures and traditions. In all these aspects, Ecuador has developed several modalities of tourism, as the community based tourism, which is considered as a strategy for development. It is also considered as an object of investigation which includes three fundamental perspectives: special sensitivity to the natural environment and cultural particularities, integral sustainability (social and natural), and effective control of tourism by communities. Community tourism contributes to the country’s brand at international level, being an element of growing interest in touristic market. The Guasuntos community has natural and cultural resources, which has allowed the incursion in this tourism modality. This, however, was possible through the creation of a product according to the needs of unsatisfied demand. A survey was applied to the local tourists who visited Alausí and Chunchi cantons. Also, the market analysis of the survey was carried out, and the potential demand and competition were projected. This helps to ascertain the unsatisfied demand in order to identify the needs of the national tourists. This study was developed as a contribution to the design of a touristic product with the aim of improving the population life quality.
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DE VASCONCELOS, RENATA BRAGA BERENGUER, RICARDO SÉRGIO GOMES VIEIRA, and DENIS SILVA DA SILVEIRA. "WHAT’S THE RECIPE TO INNOVATE? AN ANALYSIS OF THE DETERMINANTS OF THE DEGREE OF INNOVATION IN THE GASTRONOMY SEGMENT." International Journal of Innovation Management 24, no. 01 (December 20, 2018): 2050005. http://dx.doi.org/10.1142/s136391962050005x.
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Innovation represents the search for the new that allows organisations to increase their competitiveness and face market competition. Although they have fewer resources and smaller capacities, small businesses have a number of advantages that enable the innovation process. Therefore, it is necessary to gain a greater understanding on the stage of innovation in small firms and on how the aspects of management influence their development and are useful for such organisations. In this sense, the present paper analyses the determinants of organisational management that influence the degree of innovation of small firms in the gastronomic segment. The sample of the study counted on data compilation of 67 small gastronomic firms of a northeastern state capital in Brazil collected during almost two years. The determinants of innovation were identified through the theoretical framework composed of leadership; strategies; customers; society; information and knowledge; people; processes and results. The degree of innovation was measured from the degree of sectorial innovation achieved by the innovation radar. The proposed relationships were analysed by means of multiple regression with panel data, in which the degree of innovation was the dependent variable of the model and the determinants of innovation were the independent variables. The results demonstrate that the degree of innovation is influenced mainly by the internal processes that the company develops and by the results that it achieves. On the contrary, it was verified that the regulatory aspects that the firms attend can inhibit the development of innovation. The results reinforce the importance of organisational management for the development of innovation in small business, presenting the facilities and the obstacles.
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Cassoni, Vanessa, and Marney Pascoli Cereda. "Prospecting of culturable acetic acid bacteria from fermented fruits." Journal of Biotechnology and Biodiversity 4, no. 4 (November 1, 2013): 390–98. http://dx.doi.org/10.20873/jbb.uft.cemaf.v4n4.cassoni.
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The flavored vinegars made from wines and fruit are y highlighted in the food gastronomy market. However it is not easy to have a good starter. It is easy to found acetic acid bacteria (AAB) in the natural fermentation of fruits where they are mixed with yeasts. A medium was adapted have only AAB. For test this medium overripe fruits were fermentedby 3 days at room temperature and sampled as inoculum. Bacteria presenting AAB characteristics were identified in microscope. Samples with0.5mlwere placed into Petri dishes containing a modified Frateurmediumcomposed of agar, yeast extract, alcohol, and calcium carbonate. As fungistaticswere tested the gentian violet (1% methylrosanilinium chloride) and nystatin water solution (105 IU) both used at 0.5/1.0/1.5mlon 20mlof the mediumdirectly placed into sterile plates. Petri dishes were incubated at 25°C for five days and AAB colonies recognized by forming a halo. The data showed that only nystatin at dose 1.0 mlcontrolled the wild yeasts growth. Biochemical assays (Gramstaining, oxidase, catalase, indol and H2S formation)confirmed the genus Acetobacter. The data proving that the combination of Frateur medium with 1.0 mlof water solution of nystatin 105 IU)may be a good option for isolating AAB from fermenting fruit.
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Correia, Antonia, and Pedro Pintassilgo. "The Golf Players' Motivations: The Algarve Case." Tourism and Hospitality Research 6, no. 3 (May 2006): 227–38. http://dx.doi.org/10.1057/palgrave.thr.6050014.
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The purpose of this article is to investigate the motivations behind golf demand in the Algarve — one of Europe's most popular golf destinations. The research is based on the results of a survey on the golf demand of Algarve's golf courses, held in 2002. In order to identify the main motives behind golf demand in the region, a principal components analysis was performed. Four main choice factors were identified to explain the selection of Algarve's golf courses. The first was designated social environment and is associated with motives such as events and beaches. The second, leisure, is related to restaurants and bars, landscape, weather and accommodation. The third, entitled golf, is directly related to characteristics of courses. The fourth, logistics, is associated with variables such as price and accessibility. It is also found, through a cluster analysis that the choice factors can be associated with three market segments: the tourist golfer, who is mostly concerned with the golf courses and the game; the householder golfer, essentially centred on accommodation, gastronomy, landscape, weather, price and accessibility; and finally, the sun-beach tourist, who is mostly interested in tourist opportunities.
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Rangachari, P. K., and Usha Rangachari. "Matters of taste: bridging molecular physiology and the humanities." Advances in Physiology Education 39, no. 4 (December 2015): 288–94. http://dx.doi.org/10.1152/advan.00092.2015.
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Taste perception was the focus of an undergraduate course in the health sciences that bridged the sciences and humanities. A problem-based learning approach was used to study the biological issues, whereas the cultural transmutations of these molecular mechanisms were explored using a variety of resources (novels, cookbooks, and films). Multiple evaluation procedures were used: problem summaries and problem-solving exercises (tripartite problem-solving exercise) for the problem-based learning component and group tasks and individual exercises for the cultural issues. Self-selected groups chose specific tasks from a prescribed list of options (setting up a journal in molecular gastronomy, developing an electronic tongue, designing a restaurant for synesthetes, organizing a farmers' market, marketing a culinary tour, framing hedonic scales, exploring changing tastes through works of art or recipe books, and crafting beers for space travel). Individual tasks were selected from a menu of options (book reviews, film reviews, conversations, creative writing, and oral exams). A few guest lecturers (wine making, cultural anthropology, film analysis, and nutritional epidemiology) added more flavor. The course was rated highly for its learning value (8.5 ± 1.2, n = 62) and helped students relate biological mechanisms to cultural issues (9.0 ± 0.9, n = 62).
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Vombergar, Blanka, Marija Horvat, Stanko Vorih, and Nataša Pem. "New trends in preparing buckwheat dishes in Slovenia." Fagopyrum 38, no. 2 (July 6, 2021): 35–42. http://dx.doi.org/10.3986//fag0021.
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Slovenian cuisine is traditionally related to the use of buckwheat, especially common buckwheat. At the Education Centre Piramida Maribor there are developing possibilities of using common and Tartary buckwheat in modern gastronomy. This paper presentings buckwheat dishes, which were developed and upgraded according to the trends in modern nutrition, along with market responses. Present varieties of buckwheat bread made with different leavening agents (e.g. yeast, sourdough, baking powder, cream of tartar, mineral water and without rising agents), confectionnery (e.g. cakes, pies, cream-pies, strudels, biscuits) from Tartary buckwheat, common buckwheat and other flours and also Tartary buckwheat pasta are presented. Buckwheat (either as gruel or as flour) can also be used as an ingredient in filling the chocolate pralines or in ice cream. In addition various buckwheat dishes with a touch of contemporary trends and culinary art are introduced. Furthermore, the possibilities of using common and Tartary buckwheat flour for gluten-free confectionery and for a variety of sweet and savory gluten-free dishes in the culinary will be presented. The latest speciality will be the presentation of buckwheat bread, confectionery and pasta combined with edible flowers.
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Maknu, Tengku Sharifeleani Ratul, Hasman Abdul Manan, Shahira Ariffin, and Wan Nur Izzatie. "Understanding How Gastronomy Behaviours Influence the Repatronage Intention of Malaysian Muslim Tourists’ toward Japanese Street Food Vendors." Journal of Entrepreneurship and Business 8, no. 2 (December 31, 2020): 72–81. http://dx.doi.org/10.17687/jeb.0802.06.
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The paper investigates the influences of gastronomy behaviours on the repatronage intention (RI) of Malaysian Muslim tourists toward Japanese street food vendors. The present literature review showcased multiple studies on street food vendors at various destinations. Despite this fact, there is a lack of information concerning Malaysian Muslim travellers and Japanese street food vendors. Notably, Malaysian Muslims love to travel to Japan due to its visa-free travel, the availability of various Muslim-friendly facilities, and its delicious street food. Street food is described as ready-to-eat food or drinks sold by hawkers or vendors in streets or any other public spaces (such as markets, fairs, or carnivals) for immediate consumption, including finger food and fast food. In general, people buy street foods because of factors such as convenience, reasonably-priced flavourful food, samples of ethnic cuisines, and nostalgia. Most importantly, street food reflects the local culture and appeals to many palates. Nowadays, savouring authentic local dishes of certain places has become a tourism trend. Moreover, statistics showed that millions of tourists have decided to revisit familiar locations to enjoy their local gastronomic culture. In fact, gastronomy is among the main factors that affect tourists’ destination choices. Based on current literature, this study theorised that gastronomy attractiveness (GA) and past gastronomy experience (GE) indirectly affects the repatronage intention (RI) through gastronomy satisfaction (GS). Furthermore, gastronomy knowledge (GK) and gastronomy motivation (GM) are direct predictors of RI. In this study, the analysed data showed significant relationships between GA, GE, and RI through GS and between GM and RI. However, GK and RI had an insignificant relationship.
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Yılmaz, Gökhan, Doğuş Kılıçarslan, and Meltem Caber. "How does a destination’s food image serve the common targets of the UNESCO creative cities network?" International Journal of Tourism Cities 6, no. 4 (June 10, 2020): 785–812. http://dx.doi.org/10.1108/ijtc-07-2019-0115.
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Purpose As one of the United Nations Educational, Scientific and Cultural Organization initiatives, the creative cities network (CCN) declares the cities that are creative in the contexts of music, gastronomy, design, etc., with the aim of promoting cooperation amongst the member cities and maintaining sustainable urban development. This study aims to identify the destination food image of Gaziantep in Turkey, which is a member gastronomy city of the CCN since 2015. Identified destination food image elements were connected to the common targets of the CCN to show how the city may contribute to the network objectives. Design/methodology/approach A two-stage research process was used in the study. First, qualitative approach was adopted for the clarification of projected and perceived destination food image elements. Projected image elements were derived from a content analysis performed on a totally 113 official, semi-official and unofficial online documents in Turkish and English. Perceived destination food image elements were identified by face-to-face interviews, conducted on 10 participants. As a result, 18 projected and 20 perceived destination food image elements were obtained. These were then grouped under 4 main and 22 sub-categories. At the second stage, destination food image elements were matched with common targets of the CCN. Findings Destination food image elements, obtained by two qualitative studies, are grouped under 4 main and 22 sub-categories as follows: gastronomic identity (with sub-categories of destination’s identity and local culinary culture); diversity of the destination (with sub-categories of attractiveness of the local food, ease of promotion and high brand value); gastronomic attractions (with sub-categories of restaurants and cafes, culinary museums, farmer markets, orchards, gastronomy tours, gastronomy events (e.g. festivals, competitions), culinary education, books on gastronomy, certification systems, organizations, street foods and vendors and handmade or homemade foods); and qualified workforce and stakeholders (with sub-categories of expert chefs and cooks, specialist suppliers, service personnel, locals and local authorities). These are then connected to the common CCN targets (e.g. cuisine, tourism and festivals; extension of the creative value chain; fostering cultural creativity; and sustainability). Originality/value This is one of the early research attempts in examining a member gastronomy city’s food image elements and the role that they played in the success of the CCN’s common targets. Moreover, the study contributes to the literature on the identification of (projected and perceived) destination food image by using content analysis.
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Sudiartha Athar, Handry, Lady Faerrosa Josman, and Hermanto. "FOREIGN TOURIST’S FOOD PREFERENCES IN LOMBOK: A QUALITATIVE RESEARCH IN CUSTOMER BEHAVIOR." Dinasti International Journal of Digital Business Management 1, no. 3 (April 30, 2020): 444–53. http://dx.doi.org/10.31933/dijdbm.v1i3.254.
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Customer behavior is one of the challenging studies in marketing. Most of all, the customer’s behavior towards a tourism destination’s product such as food or as we often call gastronomy. This study is a qualitative research aimed to know what’s behind the food preferences of foreign tourist from different countries (such as Australia, Finland, Japan, Malaysia, and the UK), what motivates them when choosing a certain food during their holiday. In-depth interview along with keen observation were held to get sufficient information and deep results on the purpose of the study. This study was held in Lombok and ten participants were being interviewed. The results indicate that there are three main aspects that affect the participants in choosing their food when in a tourism destination: a) Exposure effect; b) Intention to looking for new experiences and/or based on past experiences; and c) The food aspects. This study surely answers that providing sufficient information to the international market of our tourism industry is a big must as they surely will search for related information before deciding on what to consume in a certain destinations as well as providing them with good quality culinary and a long life experiences that they can cherish in the future.
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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 (March 12, 2020): 01. http://dx.doi.org/10.14210/at.v5n1.p01-15.
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Niedbała, Gniewko, Anna Jęczmyk, Ryszard Steppa, and Jarosław Uglis. "Linking of Traditional Food and Tourism. The Best Pork of Wielkopolska—Culinary Tourist Trail: A Case Study." Sustainability 12, no. 13 (July 1, 2020): 5344. http://dx.doi.org/10.3390/su12135344.
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Agriculture, food and tourism is combined into offering tourist products in rural areas. The development of local activities combining traditional food and tourism becomes an investment for the future with both the concept of sustainable gastronomy and agriculture sustainability, and helps in the development of local entrepreneurship in rural areas. The European Union has introduced provisions for the protection of traditional and regional food that can be used to create a variety of tourist products. Currently, tourists are looking for unique local products. More and more people travel because of culinary motifs, and local products, dishes and local processors can become an attraction in these places. This paper presents the idea of ‘The Best Pork of Wielkopolska’ culinary trail, which is based on a local product from Wielkopolska, in Poland—the native breed of pig—the Złotnicka White pig. The rapid development of culinary tourism means that tourists are looking for offers in this area. There are many cooking-related products available in the tourism market, one of which is the culinary trail. Food becomes one of the advantages of places where tourism related to the culture of the region develops. Based on cultural heritage, a variety of tourist products can be created, e.g., culinary trails combining agriculture and food produced in this area with tourism.
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Thomas, Joby. "Editorial." Atna - Journal of Tourism Studies 2, no. 1 (July 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 Aurangabad Region' state that, most of the tourist guides engaged in tourism business do not have proficiency of foreign languages, resulting in lack of appreciation of their role and responsibilities. Nedelea and Babu P George presents a case study of sustainable tourism development in Eastern Europe. This article points to the problems faced by hospitality and tourism industry in Romania and force the tourism sector to contemplate on the approaches towards sustainable tourism development. Strategies for sustainable eco-tourism by Maduri T Sawant examines the overall development of tourism and suggests strategies for sustainable tourism development.
Sindhu Joseph critically analyses the potential and present stage of development of Bekal beach resort in Kerala in her article 'Special tourism Area- a critical study of Bekal.' 'Management of Eco-tourism sites: A case study of Aianta Ellora caves' by Raiesh N Ragde and Maduri Sawant highlights that the heritage contributes to the richness of any landscape and can attract innumerable tourists looking for cultural experiences in eco-friendly environment.
Prospects of developing Medical tourism in India authored by Binoy T A draws attention to the pivotal role of medical tourism and calls for coordinated promotional strategies to develop medical tourism. Paramita Suklabaidya explores the potential of cruises as tourism product and the reasons for its growing popularity worldwide in her article 'New Age Tourism Product: The Cruise Industry - the Fastest growing Tourism Sector'. Gastronomy tourism can be a pull factor for many tourism market segments and the role of Gastronomy Tourism in promoting Jharkhand as a Tourist Destination is beautifully presented by Mohinder Chand, Ashish Dahiya and Lata S Patil.
Issues of effective teaching and learning in tourism education by Toney K. Thomas reviews and evaluates the effectiveness of the application of skills in the industry. Joby Thomas and P. Pakkerappa in their article highlight the crucial role of HRD in airline industry to cope UP with the challenges of advancement in technology, changing market scenario, industry restructuring and more competitive business environment. To demonstrate the techniques of implementing intrapreneurship with examples from the tourism industry a case of Southwest Airlines of USA, is presented by Jyothirmoy Ghosh and Anianeya Swamy, and portrays how the intrapreneurship principles are applied effectively in tourism sector.
On behalf of the editorial board I extend sincere gratitude to all the authors for contributing their scholarly articles to Atna. We look forward to the support, guidance and encouragement of academicians, researchers, professionals and well wishers of tourism and hospitality sector in our future endeavours.
Joby Thomas
Executive Editor
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Todorovic, Nikola, Aljosa Budovic, Milica Cihova, Danijela Riboskic, and Vanja Piroski. "Exploring cognitive and affective components of Belgrade's destination image." Glasnik Srpskog geografskog drustva 98, no. 2 (2018): 119–46. http://dx.doi.org/10.2298/gsgd1802119t.
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Belgrade is the most popular tourist destination in Serbia, whose tourism industry is rapidly recovering from the turbulent events of the 1990s. However, Belgrade's destination managers yet need to use to a greater extent its competitive advantages which would improve the city's ability to compete with more prominent cities in the international market. These managerial efforts should be based on relevant image assessments. The aim of this research is to offer a comprehensive insight into Belgrade's destination image by combining quantitative and qualitative data collection methods in order to identify the crucial components of its cognitive and affective images. Additionally, this study examines the influence of various tourists? socio-demographic characteristics on their perceptions of destination image, providing both theoretical and marketing implications. Cultural attractions, nightlife, gastronomy and history were identified in the qualitative study as the most important elements of Belgrade?s cognitive image, while the most common affective associations were related to it being vibrant, authentic and relaxing. In the quantitative study, six factors of Belgrade?s cognitive image were identified - Tourist Attractions, Services and Fun, Environment, Accessibility, Local Residents, and River Banks and Green Areas. Regarding the affective component, it was established that Belgrade was primarily perceived as pleasant, but also as exciting, cheerful and relaxing. Hypotheses testing indicated that tourists? affective responses towards Belgrade varied in relation to their gender and geographical origin, while some of their cognitive perceptions differed in relation to their gender, age, education and employment.
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Santos, José António C., Margarida Custódio Santos, Luis Nobre Pereira, Greg Richards, and Luis Caiado. "Local food and changes in tourist eating habits in a sun-and-sea destination: a segmentation approach." International Journal of Contemporary Hospitality Management 32, no. 11 (September 29, 2020): 3501–21. http://dx.doi.org/10.1108/ijchm-04-2020-0302.
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Purpose Little is known about how tourists’ eating habits change between everyday life and holidays. This study aims to identify market segments based on changes in food consumption and experiences of a sun-and-sea destination’s local food. The authors evaluate to what extent tourists consume local food and assess the contribution of local food experiences to the tourists’ overall experience. Design/methodology/approach The target population was all tourists visiting the Algarve in the Summer 2018 and included both domestic and international sun-and-sea tourists. A sample of 378 valid questionnaires was collected. Data analysis included descriptive analysis, statistical tests and cluster analysis. Findings Cluster analysis identified three segments: non-foodies, selective foodies and local gastronomy foodies. Results indicate that tourists change their eating habits during holidays, eating significantly more seafood and fish and less legumes, meat, fast food and cereals and their derivatives. International and domestic sun-and-sea tourists reported that eating local food contributes significantly to their overall tourism experience. Practical implications Sun-and-sea destinations should promote the offer of local dishes, especially those that include locally produced fish and seafood, to improve the tourist experience, differentiate the destination and increase sustainability. Originality/value The authors address three identified research gaps: a posteriori segmentation based on tourists’ food consumption behaviour; measurement of changes in eating practices between home and in a sun-and-sea destination; and assessment of the role of food experiences to overall tourism experience of tourists visiting a sun-and-sea destination.
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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 (November 10, 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 successive reductions in key indicators: number of enterprises, employed persons and turnover. Besides this effect, the sharp rise in the tax burden has caused serious damage to the sector, leading to the closure of thousands of businesses, and the loss of thousands of jobs. The conjugation of these two factors, the economic and financial crisis and the increase in taxes caused serious disruption in the operation of businesses and the market as a whole. Practical implications – It is hoped that this analysis (among others) will lead to a reduction in the tax burden on the food and beverage sector of the tourism industry. It is argued that this is an impediment to progress. Originality/value – This article concludes that the current tax burden is undermining one of the main sectors of the Portuguese economy, which is vital to the country’s recovery. If it remains, there will be serious consequences for the image of Portugal, in terms of its tourism offer, its gastronomy and the excellence of service that is provided.
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Prokeš, Martin. "Development of wine tourism in South Moravia." Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis 61, no. 7 (2013): 2669–75. http://dx.doi.org/10.11118/actaun201361072669.
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Wine tourism development and the resulting formation of regional strategic alliances in the form of clusters may lead to increasing the competitiveness of wineries in South Moravia in the southeastern part of the Czech Republic.The main research objective of this paper was to find potential for wine tourism development and creating a plan for newly formed strategic alliance coordinating services offer all wineries in the region. This study describes the potential to offer services and products of wine growing areas in South Moravia region, suitable for promotion offers wine tourism destinations and services. In principle, it is used the calculation for the establishment of the wine cluster according to Porter’s formula, and was designed by concentration coefficient of vineyards for wine cluster formation, which is based on the unique and specific conditions of the wine region of South Moravia.To achieve the objective of the study was conducted marketing research data collection and mapping current events and activities taking place in the wine-growing region of Moravia, promoting or offering specific local products and services associated with gastronomy and wine. The dynamic development of the wine category, major changes in market and consumer demand are the main causes for the formation of associations of small and medium-sized wineries. The application of the results of research was a plan for the establishment of new alliance – wine cluster, where is potential co-operation between associations VOC appellation and other entities involving suppliers, customers, research institutions and universities. The plan to create a wine tourism cluster was proposed to establish cooperation between the newly emerging associations of VOC at three sub-regions of South Moravia, in order to achieve competitive advantage.
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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 (August 26, 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 3–6 employees each working within the same team (14 employees in total) were conducted. Both formats were recorded, transcribed, anonymized, and analyzed by using Mayring’s qualitative content analysis. Because a large proportion of the employees and supervisors interviewed worked in the gastronomy sector, they were particularly affected by the “restriction of social contacts” beginning in March 2020. Hygiene and distance regulations were implemented and personnel planning and distribution of work were adapted. Challenges were raised for employees with disabilities due to the implementation of hygiene and distance regulations, a sudden loss of work, lacking routines, additional work, a lack of movement, social contacts and financial challenges. Both employees and supervisors reported fears of infection, conflicts, additional work and fears of job loss. Additionally, supervisors dealt with less staffing, challenges in detaching from work and a strained economic situation. Overall, new insights were gained into the work-related impacts for employees and supervisors in inclusive workplaces during the current COVID-19 pandemic but further research on health-promoting structures is needed.
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Berbel-Pineda, Juan Manuel, Beatriz Palacios-Florencio, Luna Santos-Roldán, and José M. Ramírez Hurtado. "Relation of Country-of-Origin Effect, Culture, and Type of Product with the Consumer’s Shopping Intention: An Analysis for Small- and Medium-Sized Enterprises." Complexity 2018 (November 19, 2018): 1–12. http://dx.doi.org/10.1155/2018/8571530.
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To obtain information about foreign markets is a very complex task for small- and medium-sized enterprises. This work’s aim is to find out how certain variables are related to the consumer’s shopping intention. It will help these firms to get a better knowledge of this intention. The work is specifically centred on products related to the gastronomy of a particular place. Through a sample of 154 tourists who visited this destination, we sought to know these products’ degree of acceptation. Via structural equation modelling, it has been possible to determine the relevance which the variables of country of origin, gastronomic culture, and type of product have regarding the shopping intention. The work’s novelty is to contribute a methodology of gathering information in the destination on the likes and behaviour patterns of foreign consumers without the need of costly research in their countries of origin.
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Nicolosi, Agata, Valentina Rosa Laganà, Daniel Laven, Claudio Marcianò, and Wilhelm Skoglund. "Consumer Habits of Local Food: Perspectives from Northern Sweden." Sustainability 11, no. 23 (November 27, 2019): 6715. http://dx.doi.org/10.3390/su11236715.
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International studies are dealing with the promotion of sustainable food systems more frequently. Additionally, places of purchase and sharing in the choice of food to be consumed have become a network system for families. The aim of this work is to analyse the preferences of Swedish consumers for local/artisanal cheeses and the purchase motivations that guide their choices. We also studied the role played by consumers’ favourite shopping locations (retail store, hypermarket, city market, supply chain). On the one hand, we examined the attractiveness and the power exercised by the various stores and on the other hand, we viewed the consumer in relation to the frequency of purchase, and the confidence with the sales points. We interviewed 200 people in the city of Östersund, highlighting habits, consumption preferences and reasons for purchasing. A multiple correspondence analysis explores the reasons behind the purchase preferences of the local ‘Källarlagrad getost’ artisan cheese from the Slow Food brand. The representations of social network analysis are used to show the complex articulations that influence the choices of consumers in terms of type of cheese purchased/consumed and places of purchase/consumption. The results showed that Swedish consumers, in the purchase of cheeses, have a loyalty point at the point of sale, follow the advice of the seller and are attentive to the reputation of the product. Those who buy Källarlagrad getost are sensitive to safety, appreciate artisan cheeses and choose them for their versatility, have a strong connection with the territory and wish to contribute to supporting the local economy. Knowing these characteristics and preferences of Swedish consumers living in a city in the north of the country is important for marketing activities and for promoting tourism and sustainable gastronomy.
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Fusté-Forné, Francesc. "Drawing a gastronomy landscape from food markets’ produce." International Journal of Culture, Tourism and Hospitality Research 12, no. 3 (August 6, 2018): 378–84. http://dx.doi.org/10.1108/ijcthr-05-2018-0064.
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Purpose Food markets represent a pathway to explore the authenticity and identity of a territory. Markets are a crucial example among food tourism practices in urban contexts. This paper aims to analyze the products that build the particular food landscape of Costa Daurada, Catalonia, Spain. Design/methodology/approach To achieve it, the research was based on the study of foods offered in three regional markets. Findings Results show how Costa Daurada is gastronomically characterized and what products convey the diversity and singularity of the region. Originality/value The originality of this paper lies on the building of a regional gastronomy landscape on the basis of the iconic products delivered at local food markets, regarded as shared spaces between locals and tourists.
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Nistoreanu, Bogdan Gabriel, and Raluca Georgiana Stoian. "Business tourism a means of dynamising the life of local communities." Proceedings of the International Conference on Business Excellence 11, no. 1 (July 1, 2017): 1122–28. http://dx.doi.org/10.1515/picbe-2017-0115.
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Abstract The touristic expansion happens easier in a balanced climate, with standards that guarantee a constant ecologic balance and avoid the overuse of resources, pollution and any other negative impacts on the environment. MICE – Meeting, Incentive, Convention and Exhibition Industry – represents one of the industries with the highest rate of growth in the world, but unfortunately it is poorly developed in Romania. In Romania, the tourism, as a socio–economic phenomenon, integrates in the country’s economy, having the necessary conditions for accentuated growth and the optimisation of the degree of usage of the touristic stock. According to the recommendations of the World Tourism Organisation, Romania should focus on the cultural, ecologic, events and spa tourism. The prognosis of the World Tourism and Travel Council from the United States of America show that by the year 2020, the rhythm of growth of the business and events tourism in Romania will be of about 8% yearly. In this context, our country may occupy an important position in the MICE touristic activities market, if it would use the existing touristic potential and future investments in order to create favourable conditions for this type of tourism. We bring into the debate the existence of equipment which could help the business tourism, the presence of beautiful landscape areas (the Danube Delta, the Black Sea seaside, medieval cities and monasteries, touristic resorts from the Carpathians also.), presentation of the local folk traditions and crafts, the chromatic spectrum of the seasons in Romania and not lastly the folklore and gastronomy. These could be joined by the existence of a rich cultural life – especially in the large cities and touristic resorts-, the presence of museums and memorial houses, and we could not exclude the areas which have preserved their natural potential and rare fauna species. This work aims to emphasize business tourism as a sustainable form of tourism, which can lead to a relaunch in services and economic development of the local communities in a competitive international economy.
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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 of significant funds to the state budget, one of the forms of rational use of free time, conducting meaningful leisure, studying the history of the native land, attracting the general population to the knowledge of the historical and cultural heritage. Current experience and scientific research show that accelerated development of rural green tourism can play the role of a catalyst for structural adjustment of the economy, provide demographic stability and solve urgent socio-economic problems in rural areas. It is important for Ukraine to overcome the gap in this area and realize the existing rich tourism potential through an elaborate policy of state regulation, including at the regional level. One of the reasons for the rapid development of rural green tourism in Europe is the crisis in the agricultural sector. Today, the process of productivity and automation of agriculture leads to jobs reduction. In fact, in many rural regions of Europe, agriculture has ceased to be the most important form of land use and the most important activity of the rural community. The rural green tourism is closely linked with other types of tourism, primarily with recreational, cultural, specialized tourism types – relief, gastronomy, ethno-tourism, etc. All this allows rural tourism to be included in combined tours, increasing the demand for a traditional tourist product. The rural green tourism in Ukraine is a holiday of the inhabitants of the city in the countryside in guest rooms created by a village family on the basis of its own residential house and private plot. As entrepreneurial activity, rural green tourism develops rather heterogeneously in different regions of Ukraine. Systematization of motivational interests of the rural green tourism activation in the regions of Ukraine showed that the dominant motives for diversification of activities in agricultural sector in the current conditions of rural areas development are: increase of incomes of rural population and increase of employment level, the possibility of diversification of income sources of peasants, significant investments and additional training, opportunities for self-realization of rural inhabitants. Priority directions of development of green tourism in these regions in the near future should be: reception and accommodation of tourists; rental of tourist equipment; production and sale of tourist goods of folk crafts; provision of tourist services (bicycle, gastronomy, agrotourism, cultural and historical tourism, organization of recreational recreation, mountain and ecological tourism); organization of tasting and culinary excursions; active development of the hotel business, camping (construction of agricultural cottages, fishing houses, farmhouses, horse farms); organization of historical and ethnographic events; distribution of religious tours; providing a complex of widely distributed services (fishing, hunting, picking berries and mushrooms, medicinal plants, etc.); development and popularization of water sports (kiting, windsurfing). The research of the current conditions for the development of green tourism in the regions of Ukraine allowed to outline the area of the key problems that hinder the active expansion of this type of activity: - disorderly legislation on key aspects of tourism business regulation in rural areas; lack of a law regulating this type of activity; - low level of development of the infrastructure of the market of green tourism services and social infrastructure of the village; - outdated stereotypes of rural residents, which hinder the active development of the newest types of tourism industry, the pronounced unsystematic and irregular nature of services; - absence of state programs supporting development of green tourism and limited amount of their financial, consulting and information-marketing support; - low level of informatization and popularization of green tourism in the regions of Ukraine among the population of European countries; - lack of political stability and social tension in society, deterioration of the world image of Ukraine. Thus, Ukraine has a rather powerful potential for the development of green tourism as an alternative type of agribusiness in the regions of Ukraine. In the context of modern economic conditions, solving key problems of development of green tourism forms the fundamental framework for addressing the most important socio-economic issues of rural areas: overcoming unemployment, promoting employment, raising incomes and quality of life for rural inhabitants.