INVESTIGATING SELECTED GASTRONOMIC TRENDS FROM DEMAND AND SUPPLY SIDE
Alžbeta Kiráľová
College of Regional Development and Banking Institute – AMBIS, Lindnerova575/1, 180 00 Prague 8 – Libeň, Czech Republic
Lukáš Malec
University College of Business in Prague, Spálená 76/14, 110 00 Prague 1 – New Town, Czech Republic
DOI: https://doi.org/10.31410/Balkans.JETSS.2020.3.1.27-33
Alžbeta Kiráľová
College of Regional Development and Banking Institute – AMBIS, Lindnerova575/1, 180 00 Prague 8 – Libeň, Czech Republic
Lukáš Malec
University College of Business in Prague, Spálená 76/14, 110 00 Prague 1 – New Town, Czech Republic
DOI: https://doi.org/10.31410/Balkans.JETSS.2020.3.1.27-33
Balkans Journal of Emerging Trends in Social Sciences, (2020) , Vol 3, No 1
ISSN: 2620-164X
ISSN: 2620-164X
Abstract: The study aims to identify the role of the selected gastronomic trends in the Czech gastronomic establishments. The study highlights the key findings of quantitative and qualitative research provided with the focus on both the demand and the supply side. It is focusing on the dispute between guests’ opinions and entrepreneurs’ views based on few variables for gastronomic trends. Entrepreneurs’ and guests’ views in three Czech Regions were studied in one set with notes incorporated on possible mutual differences between them. The partial least squares variant of linear discriminant analysis (plsLDA) and partial least squares (PLS) was applied as they give a clear superiority due to both, interpretational and stability property. It was proven that the partial least squares variants lead to direct answers to questions in the studied field. Participation/organization of food festivals and slow food are positively related. The significant tasks emerge to a great extent covering differences between guests´ and entrepreneurs´ opinions. On the other hand, the connection of economic interest to gastronomic trends is relatively weak.
Keywords: Gastronomy, Czech Republic, Regions, Tourism, Gastronomic Establishments, Restaurants, SME, Destination, Guest, Visitor, Entrepreneur.
JEL Classifications L83
REFERENCES
Bessiere, J. (1998). Local development and heritage: Traditional food and cuisine as tourist attraction
in rural areas. Sociologia Ruralis, 38(1), 21-33.
Bílková, D. (2019). Analysis of wages and selected indicators in OECD countries. Politická ekonomie,
67(2), 133-156.
De Azevedo, E. (2015). Food activism: The locavorism perspective. Ambiente and Sociedade,
18(3). https://dx.doi.org/10.1590/1809-4422ASOC740V1832015
Dupeyras, A. (2015). Food and the Tourism Experience. The European Commission Food Tourism
Week, 28 September 2015, Milan: OECD.
Du Rand, G. E., Heath, E. & Alberts, N., (2003). The role of local and regional food in destination
marketing: A South African situation analysis. Journal of Travel & Tourism Marketing,
14(3/4), 97 - 112.
Enteleca Research (2001). Tourist´s attitudes towards regional and local food [online]. https://
tourisminsights.info/ONLINEPUB/FARMING%20AND%20FOOD/FOOD%20PDFS/
tourist%20attitutes%20to%20local%20foods.pdf
Hall, C.M., & Mitchell, R., (2002). The changing nature of the relationship between cuisine and
tourism in Australia and New Zealand: From fusion cuisine to food networks. In A.-M.
Hjalager & G. Richards (Eds.). Tourism and Gastronomy (p. 188 – 206). London: Routledge.
Hall, C. M. & Mitchell, R. 2001. Wine and food tourism. In N. Douglas & R. Derrett (Eds.), Special
interest tourism (p. 307-329). Brisbane: John Wiley & Sons.
Hashimoto, A. & Telfer, D. J. (2003). Food tourism in the Niagara region: The development of a
“nouvelle cuisine.” In C. M. Hall, E. Sharples, R. Mitchell, B. Cambourne, & N. Macionis
(Eds.), Food tourism around the world: Development, management and markets (p. 178-
191). Oxford: Butterworth-Heinemann.
Karim, S. A. (2006). Culinary tourism as a destination attraction: An empirical examination of
the destination’s food image and information sources. PhD. thesis, Oklahoma State University.
Kiráľová, A. & Hamarneh, I. (2016). Enhancing tourism SMEs development through food tourism
in the Czech regions. In V. Klímová & V. Žítek (Eds.), 19th International Colloquium
on Regional Sciences (p. 1064-1073). Conference Proceedings, Brno: Masaryk University.
Malec, L. (2016). Some remarks on the functional relation between canonical correlation analysis
and partial least squares. Journal of Statistical Computation and Simulation, 86(12),
2379–2391.
Malec, L. & Kiráľová, A. (2018). Evaluating competencies of graduates in tourism as a prerequisite
for future employability. Prague Economic Papers, 27(2) 196–214.
Poon, A. (1993). Tourism, technology and competitive strategies. Wallingford: CABI International.
PPM factum (2014). Monitoring stravovacích zařízení – prezentace hlavních výsledků. Praha:
PPM Factum.
Richards, G. (2002). Gastronomy: An essential ingredient in tourism production and consumption?
In A. M. Hjalager, & G. Richards (Eds.), Tourism and gastronomy (p. 3-20) London:
Routledge.
Wegelin, J. A. (2000). A survey of partial least squares (PLS) methods, with emphasis on the
two-block case (Technical Report No 371). Seattle: Department of Statistics, University of
Washington.
Keywords: Gastronomy, Czech Republic, Regions, Tourism, Gastronomic Establishments, Restaurants, SME, Destination, Guest, Visitor, Entrepreneur.
JEL Classifications L83
REFERENCES
Bessiere, J. (1998). Local development and heritage: Traditional food and cuisine as tourist attraction
in rural areas. Sociologia Ruralis, 38(1), 21-33.
Bílková, D. (2019). Analysis of wages and selected indicators in OECD countries. Politická ekonomie,
67(2), 133-156.
De Azevedo, E. (2015). Food activism: The locavorism perspective. Ambiente and Sociedade,
18(3). https://dx.doi.org/10.1590/1809-4422ASOC740V1832015
Dupeyras, A. (2015). Food and the Tourism Experience. The European Commission Food Tourism
Week, 28 September 2015, Milan: OECD.
Du Rand, G. E., Heath, E. & Alberts, N., (2003). The role of local and regional food in destination
marketing: A South African situation analysis. Journal of Travel & Tourism Marketing,
14(3/4), 97 - 112.
Enteleca Research (2001). Tourist´s attitudes towards regional and local food [online]. https://
tourisminsights.info/ONLINEPUB/FARMING%20AND%20FOOD/FOOD%20PDFS/
tourist%20attitutes%20to%20local%20foods.pdf
Hall, C.M., & Mitchell, R., (2002). The changing nature of the relationship between cuisine and
tourism in Australia and New Zealand: From fusion cuisine to food networks. In A.-M.
Hjalager & G. Richards (Eds.). Tourism and Gastronomy (p. 188 – 206). London: Routledge.
Hall, C. M. & Mitchell, R. 2001. Wine and food tourism. In N. Douglas & R. Derrett (Eds.), Special
interest tourism (p. 307-329). Brisbane: John Wiley & Sons.
Hashimoto, A. & Telfer, D. J. (2003). Food tourism in the Niagara region: The development of a
“nouvelle cuisine.” In C. M. Hall, E. Sharples, R. Mitchell, B. Cambourne, & N. Macionis
(Eds.), Food tourism around the world: Development, management and markets (p. 178-
191). Oxford: Butterworth-Heinemann.
Karim, S. A. (2006). Culinary tourism as a destination attraction: An empirical examination of
the destination’s food image and information sources. PhD. thesis, Oklahoma State University.
Kiráľová, A. & Hamarneh, I. (2016). Enhancing tourism SMEs development through food tourism
in the Czech regions. In V. Klímová & V. Žítek (Eds.), 19th International Colloquium
on Regional Sciences (p. 1064-1073). Conference Proceedings, Brno: Masaryk University.
Malec, L. (2016). Some remarks on the functional relation between canonical correlation analysis
and partial least squares. Journal of Statistical Computation and Simulation, 86(12),
2379–2391.
Malec, L. & Kiráľová, A. (2018). Evaluating competencies of graduates in tourism as a prerequisite
for future employability. Prague Economic Papers, 27(2) 196–214.
Poon, A. (1993). Tourism, technology and competitive strategies. Wallingford: CABI International.
PPM factum (2014). Monitoring stravovacích zařízení – prezentace hlavních výsledků. Praha:
PPM Factum.
Richards, G. (2002). Gastronomy: An essential ingredient in tourism production and consumption?
In A. M. Hjalager, & G. Richards (Eds.), Tourism and gastronomy (p. 3-20) London:
Routledge.
Wegelin, J. A. (2000). A survey of partial least squares (PLS) methods, with emphasis on the
two-block case (Technical Report No 371). Seattle: Department of Statistics, University of
Washington.
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