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The European Journal of Applied Economics

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2406-2588
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Offer of Authentic Food as a Condition for Gastronomic Tourism Development / Ponuda Autentične Hrane Kao Preduslov Za Razvoj Gastronomskog Turizma

Bojana Kalenjuk / Dragan Tešanović / Snježana Gagić
  • College of Professional Studies in Management and Business Communicati ons, Sremski Karlovci, Serbia
  • Other articles by this author:
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Published Online: 2015-11-05 | DOI: https://doi.org/10.5937/ejae12-9139

Abstract

By perceiving the food as an important part of the tourism offer in terms of biological needs of tourists, the question arises as to how it can be further exploited to contribute to tourism development. In this regard, food prepared using the local ingredients, according to the old methods of processing and serving, and in an authentic way, can be of interest to the tourists of selective forms of tourism, also known as food tourism, gastronomic tourism and gourmet tourism. The research aims to demonstrate the quality of food offer in the hospitality industry of Vojvodina and examine whether it can meet the requirements of foreign tourists who travel for it. The survey was conducted in 147 catering facilities in Vojvodina offering food and beverages, by means of direct and indirect collecting of written offers, and includes the statistical analysis of 10,923 meals. The aim is to indicate the current state of gastronomic offer and all advantages of authentic food and gastronomic tourism.

Rezime

Posmatrajući hranu kao značajan deo turističke ponude, sa aspekta bioloških potreba turista, postavlja se pitanje, na koji način ona može biti dodatno iskorišćena, i tako doprineti razvoju turizma. Sa tim u vezi hrana pripremljena od lokalnih namirnica, po starim metodama obrade i njihovo serviranje na autentičan način mogu biti zanimljivi turistima selektivnog oblika turizma, u svetu poznatog kao turizam hrane, gastronomski turizam i gurmanski turizam. Istraživanje ima cilj da prikaže ponudu hrane u ugostiteljstvu Vojvodine i da li ona kao takva može da zadovolji interesovanja stranih turista koji putuju zbog nje. Istraživanje je sprovedeno u 147 ugostiteljskih objekata za pružanje usluga ishrane i pića na teritoriji AP Vojvodine, direktnim i indirektnim sakupljanjem pisanih ponuda, pri čemu je obuhvatilo statističku analizu od 10.923 jela. Cilj rada jeste da se ukaže na trenutno stanje gastronomske ponude i sve prednosti autentične hrane i gastronomskog turizma.

Keywords: food; gastronomy; tourism; gastronomic tourism

Ključne reči: hrana; gastronomija; turizam; gastronomski turizam

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About the article

Received: 2015-09-01

Revised: 2015-09-15

Accepted: 2015-10-06

Published Online: 2015-11-05

Published in Print: 2015-10-01


Citation Information: The European Journal of Applied Economics, ISSN (Online) 2406-2588, DOI: https://doi.org/10.5937/ejae12-9139.

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© by Bojana Kalenjuk. This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License. BY-NC-ND 4.0

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