Analysis of the attractiveness and potential of the local region with emphasis on culinary tourism

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F70883521%3A28120%2F17%3A63516271" target="_blank" >RIV/70883521:28120/17:63516271 - isvavai.cz</a>

Nalezeny alternativní kódy

RIV/70883521:28160/17:63516271

Výsledek na webu

—

DOI - Digital Object Identifier

—

Jazyk výsledku

angličtina

Název v původním jazyce

Analysis of the attractiveness and potential of the local region with emphasis on culinary tourism

Popis výsledku v původním jazyce

Tourism is a fast growing and emerging economic sector. Because of its continuous and rapid development, it represents an indispensable part of leisure time of almost every individual. Nowadays, especially in developed countries with a rising standard of living, tourism has been facing higher demands placed on tourism by its participants. For this reason, interest in passive recreation tourism has decreased and a new potential is seen in a new tourism trend in the form of active spending of leisure time. Therefore, tourism is diversified into various specific forms that are targeted to a specific audience. One of these forms is gastronomic tourism taking gastronomy as a key element. A primary motive of gastronomy tourism is to travel because of knowledge and discovery of secrets of local, regional and international cooking. This new trend offers to its participants’ extraordinary gastronomic experience though gastronomic events or visiting certain sites associated with gastronomy. The aim of this research is to find and recommend new attractive opportunities within culinary tourism in a chosen region and thus increase its attractiveness and competitiveness, simply to add value and add something extra in comparison to other regions in the Czech Republic. The initial part of the research is dedicated to mapping of current state of culinary tourism in Zl?n region and subsequently this state is compared to other regions in the country. A current state of culinary tourism in the region will be mapped by using questionnaire survey or personal interviews and field investigation. The last part of the research will contain a comparative analysis according to specific criteria of chosen gastronomic events taking place in Moravia. Finally, conclusions are specified to create a new event in the region.

Název v anglickém jazyce

Analysis of the attractiveness and potential of the local region with emphasis on culinary tourism

Popis výsledku anglicky

Tourism is a fast growing and emerging economic sector. Because of its continuous and rapid development, it represents an indispensable part of leisure time of almost every individual. Nowadays, especially in developed countries with a rising standard of living, tourism has been facing higher demands placed on tourism by its participants. For this reason, interest in passive recreation tourism has decreased and a new potential is seen in a new tourism trend in the form of active spending of leisure time. Therefore, tourism is diversified into various specific forms that are targeted to a specific audience. One of these forms is gastronomic tourism taking gastronomy as a key element. A primary motive of gastronomy tourism is to travel because of knowledge and discovery of secrets of local, regional and international cooking. This new trend offers to its participants’ extraordinary gastronomic experience though gastronomic events or visiting certain sites associated with gastronomy. The aim of this research is to find and recommend new attractive opportunities within culinary tourism in a chosen region and thus increase its attractiveness and competitiveness, simply to add value and add something extra in comparison to other regions in the Czech Republic. The initial part of the research is dedicated to mapping of current state of culinary tourism in Zl?n region and subsequently this state is compared to other regions in the country. A current state of culinary tourism in the region will be mapped by using questionnaire survey or personal interviews and field investigation. The last part of the research will contain a comparative analysis according to specific criteria of chosen gastronomic events taking place in Moravia. Finally, conclusions are specified to create a new event in the region.

Druh

J_ost - Ostatní články v recenzovaných periodicích

CEP obor

—

OECD FORD obor

50204 - Business and management

Projekt

—

Návaznosti

V - Vyzkumna aktivita podporovana z jinych verejnych zdroju

Rok uplatnění

2017

Kód důvěrnosti údajů

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

Název periodika

International Journal of Tourism

ISSN

2367-9131

e-ISSN

—

Svazek periodika

2016

Číslo periodika v rámci svazku

1

Stát vydavatele periodika

CY - Kyperská republika

Počet stran výsledku

6

Strana od-do

1-6

Kód UT WoS článku

—

EID výsledku v databázi Scopus

—