Gastronomic Tourism as a Vehicle of Regional Development

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F26441021%3A_____%2F16%3AN0000006" target="_blank" >RIV/26441021:_____/16:N0000006 - isvavai.cz</a>

Výsledek na webu

<a href="https://www.kodolanyi.hu/images/tartalom/File/en/e_book_6th_int_week.pdf" target="_blank" >https://www.kodolanyi.hu/images/tartalom/File/en/e_book_6th_int_week.pdf</a>

DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

Gastronomic Tourism as a Vehicle of Regional Development

Popis výsledku v původním jazyce

he aim of the paper is to introduce and evaluate the gastronomic tourism as a viable development factor on the regional level in the Czech Republic. Czech regions combine some prerequisites for gastronomic tourism development with a long lasting tradition of preparation food culture. The additional development of gastronomic tourism in the Czech regions is outlined based on the results of the analysis. Primarily data (concerning demand) were collected through the research included face-to-face interviews in a one-to-one setting with twenty-five people from five less visited regions of the Czech Republic. The entire sample was selected by snowball sampling method. Given the qualitative nature of the information gathered and the size of the sample, the survey responses were not amenable to statistical analysis. Secondary data (concerning supply) were collected through study of the relevant literature, official websites of selected regions and on the basis of observation. Based on the interviews and analysis of supply for gastronomic tourism in selected Czech regions it can be stated that the offer of regional food and local beverages has the important influence on the regional tourism development, and the offer of regional food and local beverages is on the adequate level.

Název v anglickém jazyce

Gastronomic Tourism as a Vehicle of Regional Development

Popis výsledku anglicky

he aim of the paper is to introduce and evaluate the gastronomic tourism as a viable development factor on the regional level in the Czech Republic. Czech regions combine some prerequisites for gastronomic tourism development with a long lasting tradition of preparation food culture. The additional development of gastronomic tourism in the Czech regions is outlined based on the results of the analysis. Primarily data (concerning demand) were collected through the research included face-to-face interviews in a one-to-one setting with twenty-five people from five less visited regions of the Czech Republic. The entire sample was selected by snowball sampling method. Given the qualitative nature of the information gathered and the size of the sample, the survey responses were not amenable to statistical analysis. Secondary data (concerning supply) were collected through study of the relevant literature, official websites of selected regions and on the basis of observation. Based on the interviews and analysis of supply for gastronomic tourism in selected Czech regions it can be stated that the offer of regional food and local beverages has the important influence on the regional tourism development, and the offer of regional food and local beverages is on the adequate level.

Druh

C - Kapitola v odborné knize

CEP obor

AP - Městské, oblastní a dopravní plánování

OECD FORD obor

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Projekt

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Návaznosti

N - Vyzkumna aktivita podporovana z neverejnych zdroju

Rok uplatnění

2016

Kód důvěrnosti údajů

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

Název knihy nebo sborníku

Responsible Business & Tourism and the Role of Education at Responsible Thinking

ISBN

978-615-5075-36-0

Počet stran výsledku

6

Strana od-do

53-58

Počet stran knihy

75

Název nakladatele

Kodolányi János University of Applied Sciences

Místo vydání

Budapest

Kód UT WoS kapitoly

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