Qualitative Photo-Based Analysis of Product Innovations in
Culinary Tourism: Case of Traditional Food at Czech Culinary
Events

C 2021

Qualitative Photo-Based Analysis of Product Innovations in Culinary Tourism: Case of Traditional Food at Czech Culinary Events

ZELENÝ, Jiří, Petr STUDNIČKA a Zbyněk VINŠ

Základní údaje

Originální název

Qualitative Photo-Based Analysis of Product Innovations in Culinary Tourism: Case of Traditional Food at Czech Culinary Events

Autoři

ZELENÝ, Jiří, Petr STUDNIČKA a Zbyněk VINŠ

Vydání

Singapore, Advances in Tourism, Technology and Systems, od s. 421-433, 13 s. Smart Innovation, Systems and Technologies, vol 209, 2021

Nakladatel

SpringerLink

Další údaje

Jazyk

angličtina

Typ výsledku

Kapitola resp. kapitoly v odborné knize

Obor

50902 Social sciences, interdisciplinary

Stát vydavatele

Singapur

Utajení

není předmětem státního či obchodního tajemství

Forma vydání

elektronická verze "online"

Odkazy

URL

Organizační jednotka

University College Prague – Vysoká škola mezinárodních vztahů a Vysoká škola hotelová a ekonomická s.r.o.

ISBN

978-981-334-259-0

DOI

http://dx.doi.org/10.1007/978-981-33-4260-6_36

Klíčová slova anglicky

Authentic food, Cultural tourism, Gastronomy festivals, Photo-elicitation

Příznaky

Mezinárodní význam

Návaznosti

DG18P02OVV067, projekt VaV.

Změněno: 31. 3. 2022 23:29, Ing. Jiří Zelený, Ph.D.

Anotace

V originále

The purpose of this paper is to identify the innovations in traditional food at culinary events in the Czech Republic, to classify these emerging innovation aspects and to explore the attitudes of chefs and visitors of culinary events towards these innovative aspects.

Citovat

ZELENÝ, Jiří, Petr STUDNIČKA a Zbyněk VINŠ. Qualitative Photo-Based Analysis of Product Innovations in Culinary Tourism: Case of Traditional Food at Czech Culinary Events. Online. In Abreu A., Liberato D., González E.A., Garcia Ojeda J.C. Advances in Tourism, Technology and Systems. Singapore: SpringerLink, 2021, s. 421-433. Smart Innovation, Systems and Technologies, vol 209. ISBN 978-981-334-259-0. Dostupné z: https://dx.doi.org/10.1007/978-981-33-4260-6_36.

@inbook{26005,
   author = {Zelený, Jiří and Studnička, Petr and Vinš, Zbyněk},
   address = {Singapore},
   booktitle = {Advances in Tourism, Technology and Systems},
   doi = {http://dx.doi.org/10.1007/978-981-33-4260-6_36},
   editor = {Abreu A., Liberato D., González E.A., Garcia Ojeda J.C.},
   keywords = {Authentic food, Cultural tourism, Gastronomy festivals, Photo-elicitation},
   howpublished = {elektronická verze "online"},
   language = {eng},
   location = {Singapore},
   isbn = {978-981-334-259-0},
   pages = {421-433},
   publisher = {SpringerLink},
   title = {Qualitative Photo-Based Analysis of Product Innovations in Culinary Tourism: Case of Traditional Food at Czech Culinary Events},
   url = {https://link.springer.com/chapter/10.1007/978-981-33-4260-6_36},
   year = {2021}
}

TY  - CHAP
ID  - 26005
AU  - Zelený, Jiří - Studnička, Petr - Vinš, Zbyněk
PY  - 2021
TI  - Qualitative Photo-Based Analysis of Product Innovations in Culinary Tourism: Case of Traditional Food at Czech Culinary Events
VL  - Smart Innovation, Systems and Technologies, vol 209
PB  - SpringerLink
CY  - Singapore
SN  - 9789813342590
KW  - Authentic food, Cultural tourism, Gastronomy festivals, Photo-elicitation
UR  - https://link.springer.com/chapter/10.1007/978-981-33-4260-6_36
N2  - The purpose of this paper is to identify the innovations in traditional food at culinary events in the Czech Republic, to classify these emerging innovation aspects and to explore the attitudes of chefs and visitors of culinary events towards these innovative aspects.
ER  -

ZELENÝ, Jiří, Petr STUDNIČKA a Zbyněk VINŠ. Qualitative Photo-Based Analysis of Product Innovations in Culinary Tourism: Case of Traditional Food at Czech Culinary Events. Online. In Abreu A., Liberato D., González E.A., Garcia Ojeda J.C. \textit{Advances in Tourism, Technology and Systems}. Singapore: SpringerLink, 2021, s.~421-433. Smart Innovation, Systems and Technologies, vol 209. ISBN~978-981-334-259-0. Dostupné z: https://dx.doi.org/10.1007/978-981-33-4260-6\_{}36.

Podrobný výpis o publikaci