Розширена анотація українською мовою

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.

Класифікація JEL: Z32, R11.

Цитувати як: Kiráľová, A. & Hamarneh, I. (2017). Local gastronomy as a prerequisite of food tourism development in the Czech Republic Marketing and Management of Innovations, 2, 15-25. https://doi.org/10.21272/mmi.2017.2-01

Ця стаття публікуються за ліцензією Creative Commons Attribution International License

Список використаних джерел

1. Fields, K. (2002). Demand for the Gastronomy Tourism Product: Motivational Factors, In A. Hjalager, G. Richards (Eds.), Tourism and Gastronomy (pp. 37-50). London and New York: Routledge. 
2. Finkelstein, J. (1989). Dining out: A sociology of Modern Manners. Cambridge: Polity. Giddens.
3. Frochot, I. (2003). An Analysis of Regional Positioning and its Associated Food Images in French Tourism Regional Brochures, Journal of Travel & Tourism Marketing, 14 (3), 77–96. 
4. Getz, D. (2000). Explore Wine Tourism: Management, Development & Destinations. New York: Cognizant Communication Corporation. 
5. Graziani, J. (2003). Travel Spending Leads to 5,000 More Restaurants, AAA TourBook Guides. Retrieved from http://www.businesswire.com/news/home/20031217005635/en/Travel-Spending-Leads-5000-Restaurants-AAA-TourBook.
6. Gretzel, D., Fesenmaier, D.R., & O’Leary, T. (2006). The Transformation of Consumer Behavior, In D. Buhalis & C. Costa (Eds.), Tourism Business Frontiers: Consumers, Products and Industry (pp. 9-18). Oxford: Elsevier.
7. Hall, C.M. (2003). Wine, Food, and Tourism Marketing. Binghamton. NY: Haworth Hospitality Press. 
8. Hall, C.M., & Macionis, N. (1998). Wine Tourism in Australia and New Zealand, In R.W. Butler, M.Hall & J. Jenkins (Eds.) Tourism and Recreation in Rural Areas (p. 197–224). Wiley.
9. Hall, C.M., & Mitchell, R. (2005). Gastronomic Tourism: Comparing Food and Wine Tourism Experiences, In M. Novelli, (Ed.), Niche Tourism: Contemporary Issues, Trends and Cases (p. 89–100). Boston: Elsevier Butterworth-Heinemann. 
10. Hall, C.M., & Mitchell, R. (2002). The Changing Nature of the Relationship between Cuisine and Tourism in Australia and New Zealand: From Fusion Cuisine to Food Networks. In A.-M. Hjalager & G. Richards (Eds.) Tourism and Gastronomy (pp. 188–206). London: Routledge. 
11. Hall, C.M., & Mitchell, R. (2000). We are What We Eat: Food, Tourism and Globalization, Tourism Culture & Communication, 2, 29-37.  
12. Hall, C.M., & Sharples, L. (2003). The Consumption of Experiences or the Experience of Consumption? An Introduction to the Tourism of Taste, In M. Hall, L. Sharples, R. Mitchell, N. Macionis, & B. Cambourne (Eds.), Food Tourism Around the World: Development, Management and Markets, Oxford: Butterworth-Heinemann, 1-24.
13. Hall, C.M., Sharples, L., Mitchell, R., Macionis, N., & Cambourne, B. (2003). Food Tourism around the World: Development, Management and Markets. Oxford: Butterworth- Heinemann.
14. Hall, C.M., Sharples, L. & Smith, A. (2003). The Experiences of Consumption  or the Consumption of Experience? Challenges and Issues in Food Tourism. In M. Hall, L. Sharples, R. Mitchell, N. Macionis, & B. Cambourne (Eds.), Food Tourism Around the World: Development, Management and Markets, Oxford: Butterworth-Heinemann, pp. 314-335.
15. Hashimoto, A. & Telfer, D., (2003). Positioning an Emerging Wine Route in the Niagara Region: Understanding the Wine Tourism Market and its Implications for Marketing. In: Hall, M. (Ed.), Wine, Food, and Tourism Marketing. Haworth, London, 61–76.
16. Hegarty, J.A., & O’Mahoney, G.B. (2001). Gastronomy: A Phenomenon of Cultural Expressionism and an Aesthetic for Living, International Journal of Hospitality Management, 20(1), 3-13.
17. Henderson, J. (2009). Food Tourism Reviewed, British Food Journal, 111(4), 317–326.
18. Hjalager, A. M., & Richards, G. (2002). Tourism and Gastronomy. London: Routledge. 
19. Jones, A. & Jenkins, I. (2002). A Taste of Wales-Blas Ar Gymru: Institutional Malaise in Promoting Welsh Food Tourism Products, London: Routledge, 2002. 
20. Kalenjuk, B., Tešanović, D., & Gagić, S. (2014). Regionalni razvoj turističkih destinacija kroz razvoj gastronomskog turizma, In Od krize prema razvoju: 4. Mezunarodna naucna konferencija, 363-374. BIH: Univerzitet za poslovne studije [In Czech]. 
21. Kalenjuk, B., Tešanović, D., Rudić, Lj., Korbatfinski, M.,Gagić, S. & Vuksanović, N. (2012a). Gastronomski potencijal severne Bačke u funkciji gastronomskog turizma In Zbornik radova Departmana za geograju, turizam i hotelijerstvo, pp. 337-349. Novi Sad: Prirodno-matematički fakultet [In Czech].
22. Kalenjuk, B., Tešanović, D., Škrinjar, M., & Đeri, L. (2012b). The importance of authentic food in the development of the culinary tourism in Vojvodina. In Belgrade International Tourism Conference – BITCO Contemporary Tourism, Wishes & Opportunities, pp. 293–300, Belgrade: College of Tourism.
23. Karim, S.A. (2006). Culinary Tourism as a Destination Attraction: an Empirical Examination of the Destination’s Food Image and Information Sources. Thesis (Ph.D.), Oklahoma State University. 
24. Kaspar, M. (1986). The Impact of Catering and Cuisine upon Tourism. In Publications de l’AIEST, Association Internationale d’Experts Scientifiques du Tourism, 36th AIEST Congress, 31 August – 6 September, Montreux, Switzerland., 27, 13-16.
25. Kenney, J. F. & Keeping, E. S. (1962). Mathematics of Statistics, Pt 1, Princeton: Van Nostrand.
26. Kivela, J. & Crotts, J.C. (2006). Tourism and Gastronomy: Gastronomy’s Influence on how Tourists Experience a Destination, Journal of Hospitality & Tourism Research, 30 (3), 354-377. 
27. Krejcie, R. V.  & Morgan, D. W. (1970). Determining Sample Size for Research Activities, Educational and Psychological Measurement, Volume 30, Issue 3,  pp. 607-610.
28. López-Guzmán, T. & Sánchez Canizares, S. M. (2012). La gastronomía como motavación para viajar. Un studio sobre el turismo culinario en Córdoba, Revista de Turismo y Patrimonio Cultural, 10(5), 575-584 [In Spain].
29. Mason, R. & O’Mahony, B. (2007). On the Trail of Food and Wine: The Tourist Search for Meaningful Experience, Annals of Leisure Research, 10 (3-4), 498-517. 
30. McIntosh, R., Goeldner, C., & Ritchie, J. (1995). Tourism Principles, Practices, Philosophies, New York: Wiley. 
31. Meler, M., & Cerovic´, Z. (2003). Food Marketing in the Function of Tourist Product Development, British Food Journal, 105(3), 175-192.
32. Mennel, S., Murcott, A., Otterloo, A.H. & International Sociological Association (1992). The Sociology of Food: Eating, Diet and Culture. London: Sage. 
33. Misiura, S., (2006). List of Case Studies, Heritage Marketing, Abingdon, Oxon: Routledge, 14–16. 
34. Mitchell, R., & Hall, C.M. (2003). Consuming Tourists: Food Tourism Consumer Behaviour, In C. M. Hall, L. Sharples, R. Mitchell, N. Macionis & B. Cambourne, Food Tourism around the World, 60–80.
35. MMR ČR (2009). Služby v našich službách. Cestovní ruch očima turistů, Praha: MMR ČR [In Czech].
36. MMR ČR (2010). Průzkum potřeb zákazníků pro sektor gastronomie (catering), Praha: MMR ČR [In Czech].
37. MMR ČR (2015). Monitoring stravovacích zařízení. Prezentace hlavních výsledků. mmr.cz. Retrieved from http://www.mmr.cz/getmedia/6069294c-8f75-4b4c-934c-d5fc03d3a213/04-Prezentace-SZ-Praha-29-4.pdf [In Czech].
38. Okumus, B., Okumus, F. & McKercher, B. (2007). Incorporating Local and International Cuisines in the Marketing of Tourism Destinations: the Cases of Hong Kong and Turkey, Tourism Management, 28, 253–261.
39. Pine, J. & Gilmore, J. (1999). The Experience Economy. Harvard Business School Press, Boston.
40. Plummer, R., Telfer, D., Hashimoto, A. & Summers, R. (2005). Beer Tourism in Canada along the Waterloo – Wellington Ale Trail, Tourism Management, 26(3), 447–458.
41. Poon, A. (2003). Competitive Strategies for a “New Tourism”, In C. Cooper, Classic Redviews in Tourism,  Clevedon: Channel View Publications, 130–143.
42. Quan, S., & Wang, N. (2004). Towards a Structural Model of the Tourist Experience: An Illustration from Food Experiences in Tourism, Tourism Management, 25 (3), 297-305.  
43. Renko, S., Renko, N. & Polonijo, T. (2010). Understanding the Role of Food in Rural Tourism Development in a Recovering Economy, Journal of Food Products Marketing, 16, 309–324. 
44. Richards, G. (2002). Gastronomy: An Essential Ingredient in Tourism Production and Consumption, In A. M. Hjalager & G. Richards (Eds.), Tourism and Gastronomy, London and New York: Routledge, 3–20. 
45. Ryu, K. & Jang, S. (2006). Intention to Experience Local Cuisine in a Travel Destination: the Modified Theory of Reasonable Action, Journal of Hospitality & Tourism Research, 30 (4), 507–516.  
46. Sanchez-Canizares, S. M. & Lopez-Guzman, T. (2012). Gastronomy as a Tourism Resource: Profile of the Culinary Tourist, Current Issue in Tourism, 15 (3), 229-245.
47. Scarpato, R. (2002). Gastronomy as a Tourist Product: The Perspective of Gastronomy Studies, In A. M. Hjalager & G. Richards (Eds.), Tourism and Gastronomy, London and New York: Routledge, 51–70.
48. Sharples, L. (2003). The World of Cookery-school Holidays, In C.M. Hall, L. Sharples, R. Mitchell, N. Macionis & B. Cambourne (Eds.), Food Tourism Around the World: Development, Management and Market,. Oxford: Butterworth – Heinemann, 102–120. 
49. Sims, R. (2009). Food, Place and Authenticity: Local Food and the Sustainable Tourism Experience, Journal of Sustainable Tourism, 17 (3), 321 – 336.  
50. Symons, M. (1999). Gastronomic Authenticity and the Sense of Place. Paper presented at the 9th Australian Tourism and Hospitality Research Conference for Australian University Tourism and Hospitality Education, 1999. 
51. Stanley, J. & Stanley, L. (2015). Food Tourism: A Practical Marketing Guide. Croydon: CPI Group. 
52. Swinscow, T. D.V. (1997). Statistics at Square One, London: BMJ Publishing Group.
53. Telfer, D., & G. Wall. (1996). Linkages between Tourism and Food Production, Annals of Tourism Research, 23 (3), 635-653.  
54. Telfer, D.J. (2001). Strategic Alliances along the Niagara Wine Route, Tourism Management, 22, 21-30.
55. Tellstrom, R., Gustafsson, I. & Mossberg, L. (2005). Local Food Cultures in the Swedish Rural Economy, Sociologia Ruralis, 45 (4), 346–359.  
56. Teo, P. & Chang, T.C. (2000). Singapore: Tourism development in a planned context. In C.M. Hall & S. Page (Eds.), Tourism in South and Southeast Asia: Issues and cases, Oxford: Butterworth-Heinemann, 117-128. 
57. Tikkanen, I. (2007). Maslow’s Hierarchy and Food Tourism in Finland: Five Cases, British Food Journal, 109(9), 721–734.
58. UNWTO (2014). Global Report on Food Tourism. Madrid: UNWTO.  
59. Wagner, H.A. (2001). Marrying Food and Travel in Culinary Tourism, Canada’s Food News, Foodservice Insights, March 2001. 
60. Williams, J. (1997). We Never Eat Like This at Home: Food on Holiday. In P. Caplan (Ed.), Food, Health, and Identity. 151-171.
61. Wolf, E., (2004). Culinary Tourism: A Tasty Economic Proposition. Portland: International Culinary Tourism Association. 
62. Yeoman, I. (2008). Why Food Tourism is Becoming more Important? hospitalitynet.org. Retrieved from http://www.hospitalitynet.org/news/4037197.html.