Gastronomic tourism

Abstract

The article examines the concept and features of gastronomic tourism, its history and its importance in the modern world. It is noted that gastronomic tourism meets all the requirements in the transition from a service economy to an experience economy. The basis of gastronomic tourism is an authentic product identified by territorial characteristics and can attract tourists to the region. The uniqueness of gastro tourism is highlighted as it links such as policy development and integrated planning, product development and packaging, promotion and marketing, distribution and sales, and operations and services in tourism destinations, which are key core activities in the tourism value chain. Ancillary activities related to the gastronomic product include transport and infrastructure, human resource development, technology and systems of other ancillary goods and services, which may not be associated with the leading tourism business but have a significant impact on the value of tourism. The article discusses in detail the strategic plan for the development of gastro-tourism, which includes the following phases: analysis and diagnosis of the situation; general strategic planning; operational planning; informing and disseminating the plan.

incorporación de las ciencias en la formación del profesional de la gastronomía

“…Desde la perspectiva de la oferta, está basado en la identificación de productos auténticos integrados y correspondientes a las características territoriales, que son buscados por los comensales o turistas con la finalidad de vivir experiencias únicas. Para detonar el turismo gastronómico se requiere la elaboración de planes estratégicos a partir de la comprensión del entorno local: identificar, inventariar y analizar el crecimiento potencial de la cadena de valor alimentaria y turística (Nesterchuk et al, 2021). Dixit y Prayag (2022) destacan el valor de la experiencia sensorial y el patrimonio cultural gastronómico incorporado.…”

Impact of gastronomic experience on the image of Continental Croatia as a tourist destination

“…According to Nesterchuk et al (2021), the primary difference between gastronomic and other forms of tourism is the fact that this type of tourism is based on the concept of getting to know, research, tasting and enjoying the culture of gastronomy of a certain country, area, region, or place. Starting precisely from the aspect of experience, Smith and Xiao (2008) define this term as any journey through which the tourist enjoys and acquires knowledge about local gastronomic products and thus experiences different experiences in contact with food.…”

Gastronomic Tourism of Türkiye: A Study on the Polish Market

“…The gastronomic product is at the center of gastronomic tourism, but it is not a separate part of it (Nesterchuk et al, 2021).…”

“…In 2018, gastronomic tourism was one of the most striking and remarkable trends in tourism. In 2021, the World Tourism Organization's 6th World Forum was held in Brussels, Belgium, under the title Gastronomic Tourism (Nesterchuk et al, 2021).…”