STRATEGIC DIRECTIONS FOR THE DEVELOPMENT OF LOCAL GASTRONOMIC TOURISM FOR FORMATION OF TERRITORY IMAGE

Keywords: gastronomic tourism, territory image, craft technologies, marketing companies and online promotion

Abstract

The article examines theoretical and practical aspects of application of strategic directions for the development of local gastronomic tourism for formation of territory image. It was found out that gastronomic tourism as a type of travel emphasizes culture, traditions and peculiarities of the cuisine of a specific region or country. It was emphasized that the image of the territory is important for the development of gastronomic tourism due to its attractiveness for tourists, positioning in the service market, creating a unique experience, preserving traditions and cultural values, economic development of the region. Certain problems for the development of gastronomic tourism are highlighted: lack of infrastructure and marketing strategies, safety and hygiene problems, cultural barriers, seasonality and fluctuations in demand, economic availability. Successes and achievements of the world gastronomic tourism are allocated, to which we include: growth of popularity, expansion of geography, development of infrastructure, creation of new tourist products, increase of consciousness and education, economic benefits. The role of institutions of higher education, the public, state structures, professional associations in the development of local gastronomic tourism for formation of territory image is determined. Strategic directions in development of local gastronomic tourism for formation of territory image on the basis of representation of Kherson region experience are analyzed. The problem of creating strategies for the development of local gastro-tourism for formation of territory image as a conceptual document containing a vision of the future, directions of development and a target block with a number of strategic and operational goals is actualized. Important goals in this process are creation of gastronomic routes and events, maintenance of local gastronomic enterprises and restaurants, marketing campaigns and online promotions.

References


1. Bezkorovaina, L. V. (2018) Teoretychni i metodychni zasady profesiinoi pidhotovky maibutnikh fakhivtsiv z turyzmoznavstva u vyshchykh navchalnykh zakladakh [Theoretical and methodological principles of professional training of future specialists in tourism studies in higher educational institutions]. Doktors’ka dysertatsiia [Doctoral dissertation]. Zaporizhzhia. (in Ukrainian)
2. Bieliaieva S. S. (2019) Teoretyko-metodolohichni zasady eksperymentalnoi perevirky metodyky formuvannia tvorchykh umin u maibutnikh fakhivtsiv sfery turyzmu ta hotelno-restorannoho biznesu [Theoretical and methodological principles of experimental verification of the method of formation of creative skills in future specialists in the sphere of and hotel and restaurant business]. Infrastruktura rynku, 27, 247–254. (in Ukrainian)
3. Beidyk, O. O., Topalova, O. I., & Siruk, V. Yu. (2019) Tradytsiini ta netradytsiini kulturno-informatsiini systemy Ukrainy ta svitu [Traditional and non-traditional cultural and information systems of ukraine and the world]. Heohrafiia ta turyzm, 51, 3–10.. (in Ukrainian)
4. Boiko, M. H., Okhrimenko, A. H., & Rasulova, A. M. (2015) Kontseptualni osnovy rozvytku korporatsii u turystychnomu ta hotelno-restorannomu biznesi [Conceptual framework of corporate development in tourism and hotel and restaurant business]. Naukovyi visnyk Khersonskoho derzhavnoho universytetu. Seriia «Ekonomichni nauky», 13 (2), 35–39.. (in Ukrainian)
5. Burak, V. H. (2023) Teoretychni i metodychni osnovy pidhotovky maibutnikh fakhivtsiv hotelno-restorannoi spravy v zakladakh vyshchoi osvity [Theoretical and methodical bases of of professional training of future specialists in hotel and restaurant business in institutions of higher education]. Doktors’ka dysertatsiia [Doctoral dissertation]. Ternopil.. (in Ukrainian)
6. Burak, V. H. (2023) Krossektoralni proiekty v antykryzovomu menedzhmenti pidpryiemstv hotelno-restorannoho biznesu [Cross-sectoral projects in anti-crisis management of hotel and restaurant business enterprises]. Naukovyi visnyk Khersonskoho derzhavnoho universytetu. Seriia «Ekonomichni nauky», 48, 5–9.. (in Ukrainian)
7. Dyshkantiuk, O. V. Potomkin, L. M., & Vlasiuk, K. V. (2021) Industriia hostynnosti ta turyzmu v umovakh covid-19: svitova praktyka ta ukrainski realii [Hospitality and tourism industry in the time of COVID-19: world practice and ukrainian relities]. Prychornomorski ekonomichni studii, 61, 11–17.. (in Ukrainian)
8. Dovzhenko, I. V. (2008) Formuvannia kultury ukrainomovnoho spilkuvannia u maibutnii profesiinii diialnosti fakhivtsiv sfery obsluhovuvannia [The formation of the culture of Ukrainian-language communication in service specialists’ future professional activity]. Avtoreferat kandydats’koi dysertatsii [Abstract of thesis candidate’s dissertation]. Kherson. (in Ukrainian)
9. Zelman, L. N. (2017) Pidhotovka kvalifikovanykh robitnykiv sfery obsluhovuvannia u profesiino-tekhnichnykh navchalnykh zakladakh Ukrainy (1969 r. – pochatok KhKhI stolittia) [Training of skilled workers for service sector at vocational schools of Ukraine (1969 – the beginning of the 21st century)]. Kandydats’ka dysertatsiia [Candidate’s dissertation]. Lviv. (in Ukrainian)
10. Maryniuk A. Yu. (2017) Osnovni aspekty profesiinoi pidhotovky maibutnikh fakhivtsiv haluzi hostynnosti na suchasnomu etapi [Main aspects of professional training of future specialists in hospitality industry at the present stage. ] Ekonomichni horyzonty, 2 (3), 80–84.. (in Ukrainian)
11. Nahorniak, H., Maliuta, L., Melnyk, L., & Sherstiuk, R. (2017) Orhanizatsiino-ekonomichni zasady rozvytku innovatsiinoho protsesu vitchyznianykh zakladiv hotelno-restorannoi sfery v turystychnomu konteksti [Organizational and economic principles of innovative development processes of national hotel and restaurant business structures in the tourism context]. Sotsialno-ekonomichni problemy i derzhava, 1(16), 148–158.. (in Ukrainian)
12. Rehionalnyi turystychnyi produkt: proektnyi pidkhid do zabezpechennia konkurentospromozhnosti [Regional tourism product: project approach to competitiveness] (2016).: monohrafiia; za zah. red. Izhi M. M., Babova K. D., Bezverkhniuk T. M. Odesa: ORIDU NADU, 626 р.. (in Ukrainian)
13. Postova, V. V. (2022) Pokrashchennia protsesu obsluhovuvannia spozhyvachiv shliakhom prosuvannia posluh pidpryiemstva restorannoho biznesu cherez internet [Improving the consumer service process by promoting restaurant business services through the internet]. Ekonomika ta suspilstvo, 6. https://economyandsociety.in.ua/index.php/journal/article/view/1170. (in Ukrainian)
14. Povazhna, L. I. (2011) Psykholoho-pedahohichni aspekty praktychnoi pidhotovky fakhivtsiv dlia sfery hostynnosti [Psychological and pedagogical aspects of practical training for hospitality]. Psykholoho-pedahohichni problemy udoskonalennia profesiinoi pidhotovky fakhivtsiv sfery turyzmu v umovakh neperervnoi osvity: nauk. zapysky Kyivskoho instytutu turyzmu, ekonomiky i prava, 2, 3–6.. (in Ukrainian)
15. Rudenko, L. A. (2016) Teoretychni ta metodychni zasady formuvannia komunikatyvnoi kultury maibutnikh fakhivtsiv sfery obsluhovuvannia u profesiino-tekhnichnykh navchalnykh zakladakh [Theoretical and methodical bases of forming future service sector specialists’ communicative culture at vocational schools]. Doktors’ka dysertatsiia [Doctoral dissertation].. Lviv. (in Ukrainian)
16. Sydoruk, A. V. (2019) Shliakhy formuvannia informatsiinoi kultury maibutnikh fakhivtsiv sfery turyzmu ta hotelno-restorannoi spravy [Ways of formation of information culture of future specialists in the field of tourism and hotel and restaurant business]. Innovatsiina pedahohika, 10 (3), 76–79.. (in Ukrainian)
17. Soroka, S. V. (2002) Rozvytok pidpryiemstv kharchuvannia v systemi turystychnykh ta rekreatsiino-ozdorovchykh kompleksakh [Development of food enterprises in the system of tourist and recreational complexes]. Avtoreferat kandydats’koi dysertatsii [Abstract of thesis candidate’s dissertation]. Donetsk. (in Ukrainian)
18. Tymeichuk, A. M. (2018) Pidhotovka maibutnikh mahistriv z turyzmoznavstva do proektnoi profesiinoi diialnosti [Preparation of the future masters of tourism studies for the project professional activity]. Kandydats’ka dysertatsiia [Candidate’s dissertation]. Vinnytsia. (in Ukrainian)
19. Tolok, H. A. (2013) Hastronomichna kultura ta yii sotsialno-kulturne pryznachennia [Gastronomic culture and its socio-cultural purpose] Kultura i mystetstvo u suchasnomu sviti, 14, 94–100.. (in Ukrainian)
20. Fesenko. H. (2021) Hastroturyzm yak aktualnyi trend suchasnoho rozvytku sfery turyzmu v Ukraini [Gastronomy tourism as a current trend in modern development of the tourism in Ukraine]. Efektyvna ekonomika, 5. URL: http://www.economy.nayka.com.ua/pdf/5_2021/202.pdf. (in Ukrainian)
Published
2024-07-03
Pages
5-14
Section
SECTION 1. ECONOMY AND OPERATION OF NATIONAL ECONOMY