Local Gastronomy as a Tool of Tourism SMEs´ Innovation Management in the Czech Regions

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F26441021%3A_____%2F17%3AN0000043" target="_blank" >RIV/26441021:_____/17:N0000043 - isvavai.cz</a>

Result on the web

<a href="http://ocs.ef.jcu.cz/index.php/inproforum/INP2017/schedConf" target="_blank" >http://ocs.ef.jcu.cz/index.php/inproforum/INP2017/schedConf</a>

DOI - Digital Object Identifier

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Result language

angličtina

Original language name

Local Gastronomy as a Tool of Tourism SMEs´ Innovation Management in the Czech Regions

Original language description

Food has been recognized as an essential part of local culture and identity in a destination. It can serve to enrich the overall experience of visitors seeking for authentic culture. Local gastronomy can provide new opportunities for job creation; it strengthens cultural identity, traditions, pride and the use of local resources. Development of the new product in the highly competitive global environment is difficult not only because of e. g. the lack of new ideas and rising costs, but also because of the changes in visitors´ behavior, needs and requirements and the shorter product life cycle. Application of innovative management principles can help uncover opportunities arising from resources within the destinations and also from changes outside the destinations. This paper focuses on local gastronomy as a tool of tourism SMESs´ innovation management in the Czech Regions. Local gastronomy is a vital factor in visitors´ satisfaction, connected with the lasting memory of the culinary experience. The local gastronomy in the Czech Regions is receiving very little attention; despite the prerequisites for local gastronomy development together with a long-lasting tradition of food preparing the culture, it is currently not enough exploited. SMEs were subject to quantitative and qualitative research using primary and secondary data. To objectify the results of the study, also the demand side of the local gastronomy was analyzed. The results of the research show that the application of the innovation management in SMEs focused on product innovation through local gastronomy can be a tool of the economic growth of the SMEs, especially in the less competitive regions; this statement was confirmed by the correlation of results of both analyses provided.

Czech name

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Czech description

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Type

O - Miscellaneous

CEP classification

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OECD FORD branch

50200 - Economics and Business

Project

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Continuities

N - Vyzkumna aktivita podporovana z neverejnych zdroju

Publication year

2017

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů