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https://repo.btu.kharkov.ua//handle/123456789/726
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DC Field | Value | Language |
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dc.contributor.author | Білецька, Яна Олександрівна | - |
dc.contributor.author | Дюкарева, Галина Іванівна | - |
dc.contributor.author | Радченко, Людмила Олексіївна | - |
dc.date.accessioned | 2022-06-08T08:51:50Z | - |
dc.date.available | 2022-06-08T08:51:50Z | - |
dc.date.issued | 2017 | - |
dc.identifier.citation | Білецька Я.О., Дюкарева Г.І., Радченко Л.О. Маркетингові дослідження розвитку кулінарного туризму в Україні. Економічна стратегія і перспективи розвитку сфери торгівлі та послуг. 2017. Вип. 1(25). С. 206-217. | - |
dc.identifier.uri | https://repo.btu.kharkov.ua//handle/123456789/726 | - |
dc.description.abstract | Досліджено розвиток кулінарного туризму, проаналізовано сегмент українських туристів, які скористалися послугами туристичних фірм. Визначено регіони України, які найчастіше відвідали українці з гастрономічними турами в період 2014–2016 років. Установлено, що гастрономічні перваги мають вплив на вибір місця відпочинку. | uk_UA |
dc.description.abstract | Twenty years ago not many people travelled abroad for their holidays. The majority of people stayed to have holidays in their country. Today the situation is different and the world seems much smaller. It is possible to book a holiday to a seaside resort on the other side of the world. Staying at home, you can book it through the Internet or by phone. The plane takes you straight there and within some hours of leaving your country, you can be on a tropical beach, breathing a super clean air and swimming in crystal warm water of tropical sea. Taking into consideration the change in tourism framework, this article investigates gastronomical tourism as form of tourism in a time of globalization. Questions about segments of this type of tourism related to food as a main and triggering motive for tourism travel are also discussed. This is an attempt to uncover ideas behind this form of tourism during the time of transition in food and tourism industries. Novelty in composition of tourism experiences are highlighted in time of globalization. People travel from the very beginning of their civilization. Thousands years ago all people were nomads and collectors. They roamed all their lives looking for food and better life. These way human beings populated the whole planet Earth. So, travelling and visiting other places are the part of our consciousness. That is why tourism and travelling are so popular. Nowadays people travel not only for pleasure but also on business. People have to go to other countries for taking part in different negotiations, for signing some very important documents, for participating in different exhibitions, in order to exhibit the goods of their own firm or company. Travelling on business helps people to get more information about achievements of other companies, which will help making own business more successful. If we travel for pleasure, by all means one would like to enjoy picturesque places they are passing through, one would like seeing the places of interest, enjoying the sightseeing of the cities, towns and countries. Nowadays tourism has become a highly developed business. There are trains, cars and air jet liners, buses, ships that provide us with comfortable and secure travelling. | - |
dc.language.iso | uk_UA | uk_UA |
dc.publisher | Харківський державний університет харчування та торгівлі | uk_UA |
dc.subject | гастрономічний туризм | uk_UA |
dc.subject | кухня | - |
dc.subject | продукти | - |
dc.subject | харчування | - |
dc.subject | гастрономический туризм | - |
dc.subject | кухня | - |
dc.subject | продукты | - |
dc.subject | питание | - |
dc.subject | gаstronomу tourism | - |
dc.subject | cuisine | - |
dc.subject | food | - |
dc.subject | nutrition | - |
dc.title | Маркетингові дослідження розвитку кулінарного туризму в Україні | uk_UA |
dc.title | Маrketing research of culinary tourism development in Ukraine | - |
dc.type | Article | uk_UA |
Appears in Collections: | Випуск 1 (25) |
Files in This Item:
File | Description | Size | Format | |
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esprstp_2017_1_22.pdf | 675.42 kB | Adobe PDF | View/Open |
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