МЕТОДИ ТА ІНСТРУМЕНТИ ОЦІНКИ ПОТЕНЦІАЛУ ГАСТРОНОМІЧНОГО ТУРИЗМУ

Abstract

The article is devoted to the development of the author's methodology for assessing the potential of gastronomic tourism in the region. But the past 2021 has changed the gastronomic preferences and views on fashion food around the world. After all, now a lot is being prepared in the home kitchen, a trip to a restaurant can be called an unusual adventure, and people are increasingly thinking about healthy eating and use products to maintain immunity. The global hospitality industry during the pandemic period supports the tourism sector in every possible way, unites to help overcome this global state of emergency and supports recovery efforts. One of the effective measures is the new companies from the UNWTO, one of which is dedicated to the unique opportunity to share the main dish of their country, showing how the culinary heritage reflects a sense of community and culture. Goal. In the age of the coronavirus, people began to think more and more about healthy eating. Every year the planet makes its changes in the culture of nutrition. Some of them are global gastronomic trends, others depend on the region and the mentality of the population, which affects gastronomic tourism and tourist preferences, the resumption of gastronomic tours and the economy as a whole. Method. In order to systematize the existing methodological developments in the field of assessing the gastronomic potential of the research area through the prism of the implementation of cluster initiatives, the basic concepts to be operated are identified. The methods and techniques of estimation which are necessary at an estimation of potential of gastronomic tourism of territory are studied. The author proposed his own approach to assessing the potential of gastronomic tourism on the example of the Right Bank Polesie of Ukraine, which is unique not only in geographical location, landscape diversity, but also in the number of unique natural and cultural-historical sites. Results. The author's method of estimating the potential of gastronomic tourism on the example of the Right-Bank Polesie of Ukraine is developed. A cartographic model of gastronomic tourism potential has been created, the theme and main object of which is an integrated indicator of gastronomic potential within physical-geographical areas, created by means and on the basis of the author's algorithm that fits into the general methodological scheme of geoinformation mapping. Scientific novelty. For the first time the author's approach to an estimation of potential of gastronomic tourism of the Right-bank Polesie of Ukraine is offered, the cartographic model of potential of gastronomic tourism is created. Practical significance. Gastronomic tourism is one of the key tools to attract tourists and increase the tourist attractiveness of the territory. The potential of gastronomic tourism will be the driver of the development of unattractive areas and unpresentable destinations, which will reveal their own authentic gastronomic magnets.