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Local gastronomy as a destination brand: Czech Republic case study
Kunc, Martin ; Koudelková, Petra (advisor) ; Houdek, Petr (referee)
Various destinations today are struggling with a variety of challenges where they are forced to come up with interesting and innovative marketing communication solutions to attract travellers and build their overall image. This is also a difficult task due to the recent Covid-19 pandemic, which has significantly affected the tourism industry. One of the areas that countries and regions are making use of is local gastronomy, and this is no different in the Czech Republic. This thesis aims to find out how the Czech Republic generally works with the topic of local gastronomy, how it is perceived by active travellers and where its communication opportunities lie in this area. The theoretical part of the thesis gradually maps the functioning of local brands, then describes the tourism segment and marketing of this area. It also explores the topic of gastronomy in the context of the national brand and also maps the communication of the Czech Republic and its long-term vision. The research part of the thesis then examines how the Czech Republic works with the theme of gastronomy to attract tourists, whether is is an important decision factor for travellers and describes the opportunities that the country could exploit in its marketing communication. A combination of methods was chosen for this research,...
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The utilization of the potential of the Pardubice Region for the development of tourism
Horáková, Lucie ; Fialová, Dana (advisor) ; Bednářová, Hana (referee)
The utilization of the potencial of Pardubice region for the development of tourism Abstract The bachelor tesis analyses the tourism in Pardubice region and evaluates it using statistical data and results of the qualitative research in the region The statistical data are related to other indicators in tourism and compared with other regions in the Czech Republic. Alongside it analyses destination managment results in the area. The final part is constituted as a tourism product proposition for the region which reacts to the contemporary trends in the world and internal tourism. This way the tesis clarifies many terms from tourism, destination managment, qualitative research and statistical indicators. The goal of the tesis is to disprove the fact of Pardubice region being an outsider of Czech tourism and make use of the gastrotourism potential in the area. Key words: tourism, destination managment, gastrotourism, qualitative research, statistics, Pardubice region
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Gastrotourism in Europe
KOZLYUK, Mariya
Currently, one of the main parts of the tourism industry is catering to guests. Therefore, gastronomy has become an important part of each country's culture and a source of its identity. It is important to maintain and promote different dining options, thereby preserving the regional identity of the territory and increasing its tourist attraction. The aims of the bachelor thesis are: to define the term "gastronomic tourism", to characterize the state of contemporary gastroturism, to describe the gastronomic tourism in Europe, focusing on gastroturism in the Czech Republic and Ukraine, Identify the perspectives of gastronomic tourism development and determine if Ukraine is attractive gastronomy for the inhabitants of the Czech Republic The result of the work was a gastronomic trip to Ukraine, which was built using the ArcGIS StoryMaps online service.
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The utilization of the potential of the Pardubice Region for the development of tourism
Horáková, Lucie ; Fialová, Dana (advisor) ; Bednářová, Hana (referee)
The utilization of the potencial of Pardubice region for the development of tourism Abstract The bachelor tesis analyses the tourism in Pardubice region and evaluates it using statistical data and results of the qualitative research in the region The statistical data are related to other indicators in tourism and compared with other regions in the Czech Republic. Alongside it analyses destination managment results in the area. The final part is constituted as a tourism product proposition for the region which reacts to the contemporary trends in the world and internal tourism. This way the tesis clarifies many terms from tourism, destination managment, qualitative research and statistical indicators. The goal of the tesis is to disprove the fact of Pardubice region being an outsider of Czech tourism and make use of the gastrotourism potential in the area. Key words: tourism, destination managment, gastrotourism, qualitative research, statistics, Pardubice region
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Analysis of the importance of enoturism for viticulture and winemaking in Slovakia
Dobošová, Jana ; Mlejnková, Lena (advisor) ; Vaško, Martin (referee)
This diploma thesis analyzes the importance of wine tourism - enotourism for viticulture and winemaking in Slovakia. The main aim of this work is determining the relevance and importance of this form of tourism for wine producers. The theoretical part states the base for the research design and provides the introduction into wine tourism. It also describes the current situation of the viticulture and winemaking in Slovakia as well as the situation of the tourism industry and its performance. The analytical part of the work deals with the evaluation of the current situation of wine tourism in Slovakia and assumptions of its development. The core of the analytical part is a questionnaire survey, which charts the attitudes and opinions of the wine producers on issues of winemaking, wine business and wine tourism in Slovakia. The final part analyzes the questionnaire survey supported by theoretical bases of the first part of the thesis and evaluates the importance of enotourism for viticulture and winemaking in Slovakia. This part includes also suggestions for improving the cross-sectorial links between tourism, viticulture and winemaking in Slovakia in order to expansion of this form of tourism.
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Wine in gastronomy and tourism in Slovakia
Dobošová, Jana ; Mlejnková, Lena (advisor) ; Vaško, Martin (referee)
The thesis deals with wine as with the target of travelling in Slovakia and it focusses also on the position of this beverage in Slovak gastronomy. The work is divided into three main parts. The first one is dedicated to wine in connection with culture, gastronomy and tourism. The second part of the thesis is focussed on the current situation of viniculture in Slovakia and the last part describes the current position of enotourism and analyses the potential of wine in tourism and gastronomy of this country.
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