Abstract
This study aims to identify the importance of local food for both the demand and supply sides and to show how local food can be bounded with tourism development in the region. The data presented are based on secondary and primary research. Secondary research includes the literature review and content analysis of documents. The qualitative research included a questionnaire survey among guests of the gastronomic establishments and entrepreneurs. Partial least squares variant of linear discriminant analysis (PLS-LDA) and partial least squares (PLS) as an alternative to standard multivariate methods were used to show the gastronomic establishments guests' and entrepreneurs' opinions on local seasonal food and beverages. The opinions are moreover related to the economically driven interest of guests and entrepreneurs. Based on the typical random variable source, data were gathered from three Czech regions covering the scope of this study. The significant disputes between opinions on local food and beverages are directly applicable in practice, including individual items.
Highlights
Food tourism is a fundamental element of regional culture, and, as an essential part of visitors’ experiences, it is a vital factor in regional development
This study aims to identify the importance of local food for both the demand and supply sides and to show how local food can be bounded with tourism development in the region
The first issue solved covers the dispute between entrepreneurs’ and guests’ opinions based on a few variables on national gastronomy
Summary
Food tourism is a fundamental element of regional culture, and, as an essential part of visitors’ experiences, it is a vital factor in regional development. In Organization for Economic Co-operation and Development (OECD) member countries, food and beverage services account for up to 30% of total internal tourism consumption (DuPeyras, 2016). Destinations visitors spend about 25% of their budget on food and beverages. There are differences in regional, national, and continental levels about food when it comes to their production and consumption patterns that affect the supply and consumption of gastronomic experiences. Within Europe, there are significant differences in agricultural systems as industrial efficiency level is essential for food production in northern Europe, while the “terroir” tradition dominates southern Europe (Parrott, Wilson & Murdoch, 2002). Cuisine Terroir is enriched with information about the place of production, use, recipes and help develop a relationship between the visitors and the region, contributing to increasing their expenditure on gastronomic products and have a multiplier effect on regional economic development
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