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Chování návštěvníků gastro podniků Moravskoslezského kraje
Toflová, Klára
Toflová, K. Behaviour of visitors to gastronomic establishment in the Moravian-Silesian Region. Bachelor thesis. Brno: Mendel University, 2023. The main objective of the thesis is to evaluate the level of satisfaction with se-lected factors in gastronomic establishment in the Moravian-Silesian Region and how these factors influence customer loyalty. To achieve this goal, data was col-lected through a questionnaire survey. Questions are focused on customer’s satis-faction factors, their subsequent impact on loyalty and the influences affecting cus-tomers when they are seeking for new establishments and their reaction on dis/satisfaction with a business.
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"Insect Queen in unusual delicacies realm": Culinary tourism, food festivals and private tasting events in the context of sociocultural anthropology
Matušínská, Radka ; Slavková, Markéta (advisor) ; Zandlová, Markéta (referee)
The goal of this thesis is to discuss how unusual delicacies are conceptualized in the perspective of sociocultural anthropology - specifically, in the context of anthropology of food. Unusual delicacies are to be understood as non-traditional, unique, but at the same time, shocking or perceived as "bizarre" meals. The complex description of the individual's experience during the consumption of unusual delicacies will help to analyze what is the overall perception of the experience, its pervasion into self-presentation, as well as what are the main motivations for it. Further, it is discussed what role the unusual delicacies play in the context of exploring foreign countries and whether they possess any cultural and symbolic meaning.
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Culinary tourism
ROUSOVÁ, Dagmar
According to the changes in demand of tourism participants, contemporary trends are being constantly developed. One of them is a culinary tourism gastrotourism. Among the basic characteristics of the trend development is also motivation to bring such experience to the regional level. A description of history, a foundation of similar projects, organisations, and various events explain the initial idea. I addition, a descriptive mapping shows the number of entrepreneurs providing this service in the South Bohemian region. The combination of tourism and gastronomy is presented based on the providers' experience as well as the analysis of future outcome for such. It also reveals the subconscious public knowledge and potential customers awareness of this trend. The work investigates the growth potential of the trend in the world and its application in regional level; visiting a foreign country might also mean tasting it. Therefore, new proposition and strategies provided can increase regional tourism.
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"Insect Queen in unusual delicacies realm": Culinary tourism, food festivals and private tasting events in the context of sociocultural anthropology
Matušínská, Radka ; Slavková, Markéta (advisor) ; Zandlová, Markéta (referee)
The goal of this thesis is to discuss how unusual delicacies are conceptualized in the perspective of sociocultural anthropology - specifically, in the context of anthropology of food. Unusual delicacies are to be understood as non-traditional, unique, but at the same time, shocking or perceived as "bizarre" meals. The complex description of the individual's experience during the consumption of unusual delicacies will help to analyze what is the overall perception of the experience, its pervasion into self-presentation, as well as what are the main motivations for it. Further, it is discussed what role the unusual delicacies play in the context of exploring foreign countries and whether they possess any cultural and symbolic meaning.
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Communication Activities of Prague Food Festival for year 2011
Kolevová, Iva ; Dolanská, Nora (advisor) ; Hejlová, Denisa (referee)
Communication activities of Prague Food Festival for year 2011 bachelor thesis includes an introduction to experience tourism with the definition of culinary tourism as a part of the food tourism which comes under the experience tourism. Then the description of the festival and its history follows, after that I analyse Prague Food Festival the brand and its image, its target group and festival's positioning. In the analysis of communication activities I focus on the mentions in the media - i.e. on the form of public relations because the paid advertising is used less by the festival (only in the form of print advertisement in partner media and in few other and in the form of citylights). Most annalysed communication channel is the new media, i.e. Internet.
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Gastronomy of Argentina
Cypriánová, Michaela ; Mlejnková, Lena (advisor) ; Indrová, Jarmila (referee)
The aim of this thesis is to characterize Argentinian gastronomy with emphasis on regional differences and also to ascertain a situation of representation of Argentinian gastronomy in Prague. The thesis is divided into six chapters where the first two chapters deal with the theoretical background, namely the importance of tourism and gastronomy and their mutual relationship and also a description of the locality of Argentina from the point of view of geographical, demographical, historical and economic. The third chapter is already devoted to Argentinian gastronomy: it contains characteristics of Argentina, a description of way of eating of Argentinians, a list of the most typical Argentinean dishes and beverages and an overview of selected culturally gastronomic attractions in the country. The following chapter characterizes Argentinian gastronomic regions with emphasis on their geographical and gastronomic differences. The fifth chapter analyzes representation of Argentinian gastronomy in Prague and compares in detail five selected Prague establishments that focus on Argentinian gastronomy. The last part summarizes the findings, draws conclusions and gives recommendations to improve the situation.
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Gastronomy as a modern motive in tourism
Lenhartová, Michaela ; Jenčková, Jiřina (advisor) ; Valentová, Jana (referee)
This bachelor's thesis focuses on the gastronomy tourism in the Czech republic. The theoretical part concentrates on defining basic terms in tourism and gastronomy tourism. The aim is to characterize the growing importance of gastronomy as a modern motive in tourism. The practical part consists of a questionnaire and it also includes its results. The third part contains of the offer of selected Czech travel agencies, which focus on providing services related to culinary tourism.
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Local food and gastronomic traditions as a support tool of the regional economy
Bláhová, Anna ; Tyslová, Irena (advisor) ; Dianová, Markéta (referee)
The thesis deals with local food and gastronomic traditions, which are one of the most important aspects of promoting tourism in the regions. In the theoretical part of the thesis are clarified selected terms of culinary tourism and gastronomy, further the term of economic localization is explained in general and in relation to regional food, while this section maps the specific forms of support for local food in the Czech Republic. The practical part focuses on the analysis of specific gastronomic project: Ochutnejte Moravu, which focuses on regional Moravian cuisine and supports the promotion of regional food production by organizing of cultural events. The results are summarized in the final evaluation of economic impact of regional gastronomy consequently is proposed harness the potential of regional products in the renewal of local traditions.
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Culinary tourism- the current trend in contemporary tourism
Šejdová, Barbora ; Tyslová, Irena (advisor) ; Tittelbachová, Šárka (referee)
This bachelor thesis deal with culinary tourism, as a new trend of tourism. Based on the definition of the field uses the scientific method of bibliographic search and statistical data. It focuses on the concept of inclusion in the typology of tourism. It issues the impact of tourism on the economy and the role of multiplier effects within the general theme. The practical part deals with culinary tourism and it's conception in Austria. First general issues of Austrian tourism are analyzed, with topics centered on the presentation of the state in the context of tourism. Next the tourism brand "Holidays in Austria" is processed which also fall under the topics on the gastronomic market, culinary tourism in Austria and the initiative Genuss Region Österreich.
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