Локальна гастрономія як передумова розвитку харчового туризму в Чеській Республіці

Автори:
А. Кіралова1, І. Гамарнег, 1
1. Празький університет бізнесу (Прага, Чеська Республіка)
Розділ:
Маркетинг інновацій
Сторінки:
15 - 25
Мова оригіналу:
Англійська
DOI:
10.21272/mmi.2017.2-01


Анотація

У цій статті основну увагу приділяється місцевій гастрономії як інструменту розвитку харчового туризму в Чеській Республіці. Відповідно до мети дослідження були проаналізовані як попит, так і пропозиція. Малі та середні гастрономічні підприємства (МСГП) стали предметом дослідження з використанням первинних і вторинних даних. Результати дослідження показують, що пропозиція місцевих продуктів харчування і напоїв значно впливає на зростання виручки МСГП; це збільшує кількість відвідувачів, покращує імідж і призводить до зростання середніх витрат відвідувачів. Ці положення було підтверджено співвідношенням результатів обох аналізів. Можна констатувати, що пропозиція місцевих продуктів харчування та напоїв підсилює бізнес МСГП і є реальною передумовою розвитку харчового туризму в чеських регіонах.


Ключові слова
харчовий туризм, місцева гастрономія, регіональний розвиток, малі та середні гастрономічні підприємства, Чеська Республіка


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