C
2021
Qualitative Photo-Based Analysis of Product Innovations in Culinary Tourism: Case of Traditional Food at Czech Culinary Events
ZELENÝ, Jiří, Petr STUDNIČKA and Zbyněk VINŠ
Basic information
Original name
Qualitative Photo-Based Analysis of Product Innovations in Culinary Tourism: Case of Traditional Food at Czech Culinary Events
Edition
Singapore, Advances in Tourism, Technology and Systems, p. 421-433, 13 pp. Smart Innovation, Systems and Technologies, vol 209, 2021
Other information
Type of outcome
Kapitola resp. kapitoly v odborné knize
Field of Study
50902 Social sciences, interdisciplinary
Country of publisher
Singapore
Confidentiality degree
není předmětem státního či obchodního tajemství
Publication form
electronic version available online
Organization unit
University College Prague – University of International Relations and Institute of Hospitality Management and Economics, Ltd.
Keywords in English
Authentic food, Cultural tourism, Gastronomy festivals, Photo-elicitation
Tags
International impact
Links
DG18P02OVV067, research and development project.
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.
Displayed: 4/11/2024 18:48