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
—