GASTRONOMY TOURISM AS A COMPETITIVENESS FACTOR OF TOURIST DESTINATIONS - MODEL OF LESKOVAC
Abstract
Gastronomic tourism is an extremely important factor in creating a local brand that makes it one of the inevitable factors of competitiveness of tourist destinations. Food and drinks typical for an area may be an important differentiating toll used for evaluating the value of tourist destination. The paper deals with gastronomic events and products of Leskovac, which would be sufficiently distinctive to differentiate this city from other gastronomy tourism destinations. In order for selection and manner of presentation of authentic gastronomy products, it was performed a survey of employees in restaurants in the mentioned area. The processed data are used as a predictor for the model of gastronomic identity of Leskovac.
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References
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2. Brunori, G., Rossi, A. (2000). Synergy and coherence through collective action: some insights from wine routes in Tuscany. Sociologia ruralis, Vol. 40, No. 4, 409-423.
3. Carràa, G., Mariania, M., Radić, I., Peria, I. (2015). Participatory strategy analysis: The case of wine tourism business. Agriculture and Agricultural Science Procedia Vol.8, 706 –712.
4. Di Matteo, D., Cavuta, G. (2016). Enogastronomic Tourism: can it mitigate the Intangibility of the Destination? Streetfood as a new Business Model for the Management of Tourist Regions. Procedia Economics and Finance, Vol. 39, 347 – 356.
5. Hall, C., M. (2003). Biosecurity and wine tourism: Is a vineyard a farm? Journal of Wine Research, 14(2-3), 121-126
6. Harrington, R. J. (2007). Food and Wine Pairing: A Sensory Experience. John Wiley & Sons, Inc., Hoboken, NJ.
7. Enright, M, Newton, J. (2005). Determinants of Tourism Destination Competitiveness in Asia Pacific: Comprehensiveness and Universality. Journal of Travel Research 2005; 43; 339.
8. Kim, Y., G., Eves A., Scarles, C. (2009). Building a model of local food consumption on trips and holidays: A grounded theory approach. International Journal of Hospitality Management 28 (2009) 423–431.
9. Jackson, R. (2009). Wine Tasting: A Professional HandbookSecond Edition, Food Science and Technology International Series ISBN: 978-0-12-374181-3.
10. Јakšić, D., Ivanišević, D., Đokić, V., Brbaklić – Tepavac, M. (2015). Вински атлас, Попис 2012, Републички завод за статистику, Београд, Р Србија.
11. Michael, H. (2003). EditorialCulinary Tourism and Regional Development: From Slow Food toSlow Tourism? Department of Tourism, University of Otago, New Zealand.
12. Okumus, F., Kock, G., Scantlebury, M. M., Okumus, B. (2013). Using local cuisines when promoting small Caribbean island destinations. Journal of Travel & Tourism Marketing, Vol. 30, No. 4, 410-429.
13. Sahin, E., (2015). Bir Destinasyon Unsuru Olarak Yerel Gastronominin Marka Sehir Pazarlamasında Etkileri, Gaziantep Ornegi, Gaziantep University, Institute of Social Sciences, (Editorial Culinary Tourism and Regional Development: From Slow Food to Slow Tourism).
14. Sirše, J., (2015). Gastronomic cities: city strategy on gastronomy as a tool for tourism and employment development, Feasibility study – FERMO.
15. Uner, E., H. (2014). Her Sey Dahil Sistemde Turkiye Gastronomi Turizmi Potansiyelinin Degerlendirilmesi, Atılım University, Institute of Social Sciences, MA Thesis, Ankara.
16. Viganò, G. (2003). Enogastronomy: a path towards the discovery of the local culture, M.E.T,Univerità Bocconi, Milano.
17. Wiliams, H., Wiliams, R., Maktoba, O. (2014). Gastro-tourism as destination branding in emerging markets. Int. J. Leisure and Tourism Marketing, Vol. 4, No. 1.
18. www.juznevesti.com, 12.04.2017.
19. www.rominfomedia.rs/rm/category/leskovac/page/31, 12.04.2017.
20. www.saveursdefrance.es, 12.04.2017.
21. www.agromedia.rs/agro-teme/prehrambena-industrija, 12.04.2017.
Published
2017-06-03
How to Cite
Aleksić, M., & Conić, M. (2017). GASTRONOMY TOURISM AS A COMPETITIVENESS FACTOR OF TOURIST DESTINATIONS - MODEL OF LESKOVAC. Tourism International Scientific Conference Vrnjačka Banja - TISC, 2(1), 589-604. Retrieved from http://www.tisc.rs/proceedings/index.php/hitmc/article/view/162
