Local Food as a Tool of Tourism Development in Regions

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F02819180%3A_____%2F21%3A%230000190" target="_blank" >RIV/02819180:_____/21:#0000190 - isvavai.cz</a>

Výsledek na webu

<a href="https://www.igi-global.com/article/local-food-as-a-tool-of-tourism-development-in-regions/259553" target="_blank" >https://www.igi-global.com/article/local-food-as-a-tool-of-tourism-development-in-regions/259553</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.4018/IJTHMDA.20210101.oa1" target="_blank" >10.4018/IJTHMDA.20210101.oa1</a>

Jazyk výsledku

angličtina

Název v původním jazyce

Local Food as a Tool of Tourism Development in Regions

Popis výsledku v původním jazyce

This study aims to identify the importance of local food for both the demand and supply sides and to show how local food can be bounded with tourism development in the region. The data presented are based on secondary and primary research. Secondary research includes the literature review and content analysis of documents. The qualitative research included a questionnaire survey among guests of the gastronomic establishments and entrepreneurs. Partial least squares variant of linear discriminant analysis (PLS-LDA) and partial least squares (PLS) as an alternative to standard multivariate methods were used to show the gastronomic establishments guests' and entrepreneurs' opinions on local seasonal food and beverages. The opinions are moreover related to the economically driven interest of guests and entrepreneurs. Based on the typical random variable source, data were gathered from three Czech regions covering the scope of this study. The significant disputes between opinions on local food and beverages are directly applicable in practice, including individual items.

Název v anglickém jazyce

Local Food as a Tool of Tourism Development in Regions

Popis výsledku anglicky

This study aims to identify the importance of local food for both the demand and supply sides and to show how local food can be bounded with tourism development in the region. The data presented are based on secondary and primary research. Secondary research includes the literature review and content analysis of documents. The qualitative research included a questionnaire survey among guests of the gastronomic establishments and entrepreneurs. Partial least squares variant of linear discriminant analysis (PLS-LDA) and partial least squares (PLS) as an alternative to standard multivariate methods were used to show the gastronomic establishments guests' and entrepreneurs' opinions on local seasonal food and beverages. The opinions are moreover related to the economically driven interest of guests and entrepreneurs. Based on the typical random variable source, data were gathered from three Czech regions covering the scope of this study. The significant disputes between opinions on local food and beverages are directly applicable in practice, including individual items.

Druh

J_ost - Ostatní články v recenzovaných periodicích

CEP obor

—

OECD FORD obor

50204 - Business and management

Projekt

—

Návaznosti

N - Vyzkumna aktivita podporovana z neverejnych zdroju

Rok uplatnění

2021

Kód důvěrnosti údajů

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

Název periodika

International Journal of Tourism and Hospitality Management in the Digital Age

ISSN

2473-5361

e-ISSN

—

Svazek periodika

5

Číslo periodika v rámci svazku

1

Stát vydavatele periodika

US - Spojené státy americké

Počet stran výsledku

15

Strana od-do

54-68

Kód UT WoS článku

—

EID výsledku v databázi Scopus

—