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Gastronomy and Food Tourism in the Czech Republic

Identifikátory výsledku

  • Kód výsledku v 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>

  • Výsledek na webu

    <a href="https://ibima.org/conference/34th-ibima-conference/" target="_blank" >https://ibima.org/conference/34th-ibima-conference/</a>

  • DOI - Digital Object Identifier

Alternativní jazyky

  • Jazyk výsledku

    angličtina

  • Název v původním jazyce

    Gastronomy and Food Tourism in the Czech Republic

  • Popis výsledku v původním jazyce

    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.

  • Název v anglickém jazyce

    Gastronomy and Food Tourism in the Czech Republic

  • Popis výsledku anglicky

    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.

Klasifikace

  • Druh

    D - Stať ve sborníku

  • CEP obor

  • OECD FORD obor

    50204 - Business and management

Návaznosti výsledku

  • Projekt

    <a href="/cs/project/DG18P02OVV067" target="_blank" >DG18P02OVV067: Kulinární dědictví českých zemí: paměť, prezentace a edukace</a><br>

  • Návaznosti

    P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)

Ostatní

  • Rok uplatnění

    2019

  • Kód důvěrnosti údajů

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

Údaje specifické pro druh výsledku

  • Název statě ve sborníku

    34th IBIMA Conference

  • ISBN

    978-0-999855133

  • ISSN

  • e-ISSN

  • Počet stran výsledku

    8

  • Strana od-do

    1930-1936

  • Název nakladatele

    International Business Information Management Association

  • Místo vydání

    Madrid

  • Místo konání akce

    Madrid

  • Datum konání akce

    13. 11. 2019

  • Typ akce podle státní příslušnosti

    WRD - Celosvětová akce

  • Kód UT WoS článku