Gastronomy and tourism destination competitiveness
Gastronomy and tourism destination competitiveness
Autori:
Izdanje: SITCON 2016 - Singidunum International Tourism Conference
DOI: 10.15308/Sitcon-2016-150-154
Oblast: Tourism
Stranice: 150-154
Apstrakt:
Although gastronomy as a science developed in close connection with tourism,
research in the field of gastronomic tourism is quite rare. However, due
to the increasing popularity of this type of tourism, one of the growing trends
is precisely the research on food. Gastronomic tourism is gaining more attention
each year, both in the scientific community and among users of tourism
services. The purpose of this study is to determine the importance of gastronomic
tourism for tourism destination competitiveness. The author argues
that gastronomic tourism is one of the answers to the demands of new forms
of tourism demand and that the culture, tradition and identity of the local
community are an integral part of this kind of tourism. The study confirms
the tendency of tourists to highly value local cultural values. Therefore, in
developing destination competitiveness, one must take into account the global
and the local component of gastronomic products.
research in the field of gastronomic tourism is quite rare. However, due
to the increasing popularity of this type of tourism, one of the growing trends
is precisely the research on food. Gastronomic tourism is gaining more attention
each year, both in the scientific community and among users of tourism
services. The purpose of this study is to determine the importance of gastronomic
tourism for tourism destination competitiveness. The author argues
that gastronomic tourism is one of the answers to the demands of new forms
of tourism demand and that the culture, tradition and identity of the local
community are an integral part of this kind of tourism. The study confirms
the tendency of tourists to highly value local cultural values. Therefore, in
developing destination competitiveness, one must take into account the global
and the local component of gastronomic products.
Ključne reči: gastronomic tourism, food, culture, destination competitiveness
Priložene datoteke:
- 150-154 ( veličina: 566,09 KB, broj pregleda: 2209 )
Kategorije objave:
Radovi na konferenciji SITCON 2016, Beograd, Serbija
Zahvaljujemo se što ste preuzeli publikaciju sa portala Singipedia.
Ukoliko želite da se prijavite za obaveštenja o sadržajima iz oblasti ove publikacije, možete nam ostaviti adresu svoje elektronske pošte.
Preuzimanje citata:
BibTeX format
RefWorks Tagged format
Unapred formatirani prikaz citata
BibTeX format
@article{article,
author = {S. Drašković},
title = {Gastronomy and tourism destination competitiveness},
journal = {SITCON 2016 - Singidunum International Tourism Conference},
year = 2016,
pages = {150-154},
doi = {10.15308/Sitcon-2016-150-154}
}
RT Conference Proceedings A1 Slavka Drašković T1 Gastronomy and tourism destination competitiveness AD Univerzitet Singidunum, Beograd, Beograd, Srbija YR 2016 NO doi: 10.15308/Sitcon-2016-150-154
S. Drašković, Gastronomy and tourism destination competitiveness, Univerzitet Singidunum, Beograd, 2016, doi:10.15308/Sitcon-2016-150-154