Tools and Development Drivers for the Gastronomic Tourism

Abstract

The article examines the concept and features of gastronomic tourism, its history and its importance in the modern world. It is noted that gastronomic tourism meets all the requirements in transitioning from a service economy to an experience economy. The basis of gastronomic tourism is an authentic product identified by territorial characteristics and can attract tourists to the region. Gastronomic tourism is based on the concept of knowing and exploring, eating, tasting and enjoying the gastronomic culture of a region or country. The uniqueness of gastro tourism is highlighted as it links such policy development and integrated planning, product development and packaging, promotion and marketing, distribution and sales, and operations and services in tourism destinations, which are vital core activities in the tourism value chain. Ancillary activities related to the gastronomic product include transport and infrastructure, human resource development, technology and systems of other ancillary goods and services, which may not be associated with the leading tourism business but have a significant impact on the value of tourism. Also, the article discusses in detail the strategic plan for developing gastro-tourism, which includes the following phases: analysis and diagnosis of the situation; general strategic planning; operational planning; informing and disseminating the plan. The participants in the gastronomic process are listed, such as gastronomic heritage; gastronomic products, manufacturers and food industry; hospitality sector; specialized trade; campaigns for organizing gastronomic events and for the dissemination of gastronomic culture; areas for gastronomic education; centres for gastronomic research and training.