ZELENÝ, Jiří, Petr STUDNIČKA and 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, p. 421-433. Smart Innovation, Systems and Technologies, vol 209. ISBN 978-981-334-259-0. Available from: https://dx.doi.org/10.1007/978-981-33-4260-6_36.
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Basic information
Original name Qualitative Photo-Based Analysis of Product Innovations in Culinary Tourism: Case of Traditional Food at Czech Culinary Events
Authors ZELENÝ, Jiří, Petr STUDNIČKA and Zbyněk VINŠ.
Edition Singapore, Advances in Tourism, Technology and Systems, p. 421-433, 13 pp. Smart Innovation, Systems and Technologies, vol 209, 2021.
Publisher SpringerLink
Other information
Original language English
Type of outcome Chapter(s) of a specialized book
Field of Study 50902 Social sciences, interdisciplinary
Country of publisher Singapore
Confidentiality degree is not subject to a state or trade secret
Publication form electronic version available online
WWW URL
Organization unit University College Prague – University of International Relations and Institute of Hospitality Management and Economics, Ltd.
ISBN 978-981-334-259-0
Doi http://dx.doi.org/10.1007/978-981-33-4260-6_36
Keywords in English Authentic food, Cultural tourism, Gastronomy festivals, Photo-elicitation
Tags International impact
Links DG18P02OVV067, research and development project.
Changed by Changed by: Ing. Jiří Zelený, Ph.D., učo 10755. Changed: 31/3/2022 23:29.
Abstract
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.
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