Gastronomy and Food Tourism in the Czech Republic
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F25619161%3A_____%2F19%3AN0000009" target="_blank" >RIV/25619161:_____/19:N0000009 - isvavai.cz</a>
Result on the web
<a href="https://ibima.org/conference/34th-ibima-conference/" target="_blank" >https://ibima.org/conference/34th-ibima-conference/</a>
DOI - Digital Object Identifier
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Alternative languages
Result language
angličtina
Original language name
Gastronomy and Food Tourism in the Czech Republic
Original language description
With the process of globalisation becoming permeable in all spheres of economy it becomes increasingly difficult to determine its actual beginning – whether it starts in production, business or its core lies with the actual consumer who develops its potential to the utmost. The international trade network of multinational companies induces a homogenous environment which eliminates regional variety. This arouses the issue what a destination, its local culture and cuisine offer to a tourist arriving from a place in the same state or to a foreign tourist. Travel industry should in such case stimulate the answer, i.e. adapt the services to such a result that the destination is made singular and thus, psychologically, the client’s priority. One of the possibilities how to develop the offer of travel industry is to employ adventure tourism and incorporate gastronomy as somewhat of, in American terms, a “local colour” functioning as a stimulator to the demand. This target can be achieved by two different means, first being a sufficient publicity of food tourism and the latter being the incorporation of food tourism into the offer of travel agencies. The authors of this paper focus on the analysis of the incorporation of such given offers into the offers of travel agencies. The research follows up the analysis of a survey from which stemmed the conclusion that there is a desire for such a field in tourism, while it proved considerably difficult to determine the possibilities of them coming to action.
Czech name
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Czech description
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Classification
Type
D - Article in proceedings
CEP classification
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OECD FORD branch
50204 - Business and management
Result continuities
Project
<a href="/en/project/DG18P02OVV067" target="_blank" >DG18P02OVV067: Culinary Heritage of the Czech Lands: Memory, Presentation and Education</a><br>
Continuities
P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)
Others
Publication year
2019
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Article name in the collection
34th IBIMA Conference
ISBN
978-0-999855133
ISSN
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e-ISSN
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Number of pages
8
Pages from-to
1930-1936
Publisher name
International Business Information Management Association
Place of publication
Madrid
Event location
Madrid
Event date
Nov 13, 2019
Type of event by nationality
WRD - Celosvětová akce
UT code for WoS article
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