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

Kód výsledku v 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>

Výsledek na webu

<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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Jazyk výsledku

angličtina

Název v původním jazyce

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

Popis výsledku v původním jazyce

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.

Název v anglickém jazyce

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

Popis výsledku anglicky

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.

Druh

O - Ostatní výsledky

CEP obor

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OECD FORD obor

50200 - Economics and Business

Projekt

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Návaznosti

N - Vyzkumna aktivita podporovana z neverejnych zdroju

Rok uplatnění

2017

Kód důvěrnosti údajů

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