Gastronomic tourism

Features and development tools

https://doi.org/10.21744/lingcure.v5nS4.1877

Authors

  • Inna Nesterchuk Polissia National University, Zhytomyr, Ukraine
  • Anzhelika Balabanyts Mariupol State University, Mariupol, Ukraine
  • Liliia Pivnova Private Institution of Higher Education “Rauf Ablyazov East European University”, Cherkasy, Ukraine
  • Viktoriia Matsuka Mariupol State University, Mariupol, Ukraine
  • Oleksandra Skarha Mariupol State University, Mariupol, Ukraine
  • Iryna Kondratenko National University “Chernihiv Collegium” named after T.G. Shevchenko

Keywords:

agro gastronomic, authentic farm, gastronomic culture, gastronomic tourism, hospitality sector

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.

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Published

2021-11-23

How to Cite

Nesterchuk, I., Balabanyts, A., Pivnova, L., Matsuka, V., Skarha, O., & Kondratenko, I. (2021). Gastronomic tourism: Features and development tools. Linguistics and Culture Review, 5(S4), 1871-1885. https://doi.org/10.21744/lingcure.v5nS4.1877

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Section

Research Articles