领土美食品牌(以右岸波兰的文化历史遗产为例)

I. Nesterchuk
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引用次数: 0

摘要

研究的主要目标是研究居住在波兰右岸的民族传统食物的区域特点,并确定在旅游中使用美食品牌的前景。在酒店和餐饮业务的发展中使用该地区的美食品牌的机会和方法的证实已被调查。其理论意义在于,以旅游美食旅游和品牌推广为目的地的意义,发展右岸波兰的美食品牌——乌克兰民族美食。美食之旅的目的是了解一个国家的特色美食。了解当地食谱的特点是很重要的,几个世纪以来,这些食谱吸收了当地人的传统和习俗,他们的烹饪文化。本研究的方法论基础是国内外科学家和实践者在旅游组织与发展、区域经济、事件管理、事件营销、战略规划、美食旅游组织、美食旅游特别是美食活动经济效益评价等方面的科学著作。本文采用调查问卷、专题市场调研、餐饮财务商业报告研究等研究形式。销售代理的信息,来自博览会、展览和研讨会的数据,烹饪博客,自己的探险研究成果。根据研究结果,对右岸波兰的美食事件和品牌菜进行了分析,并提出了美食旅游发展的新方向。也就是说,美食品牌是一种客观需要,一种技术,在不同的层次上使用它们:从国家层面到企业层面,一个人不仅可以在当今复杂的市场条件下生存,而且可以增强他在世界市场上的竞争力。以正确的认识对地域进行美食品牌化是更新历史文化遗产的一种非常有效的工具,以全面和差异化的方式对地域进行品牌化可以为其发展和民族乃至世界的团结带来新的动力。科学的新奇。科学的新颖性元素集中在对美食旅游开发的可能性和方式的规范,特别是利用该领土的美食品牌开发波兰厨房品牌。介绍了波兰右岸“美食品牌”的定义。现实意义。本研究的现实意义在于,运用所提出的方法论方法和实践建议,在区域层面上形成美食品牌推广策略的可能性和可行性。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
GASTRONOMY BRAND OF THE TERRITORY (ON THE EXAMPLE OF THE CULTURAL AND HISTORICAL HERITAGE OF THE RIGHT-BANK POLISSIA)
The main goal of research is studying the regional specifics of traditional food of the ethnic groups inhabiting the Right-Bank Polissia and identifying prospects for the use of gastronomic brands in tourism. Substantiation of opportunities and ways to use the gastronomic brand of the territory in the development of hotel and restaurant business have been investigated. The theoretical significance lies in the development of the gastronomic brand of the Right-Bank Polissia - the national Ukrainian cuisine - due to tourist gastronomic tourism and brand promotion as the significance of the destination. The purpose of gastronomic tours - is to get acquainted with the peculiarities of the cuisine of a country. It is important to learn the features of the local recipe, which for centuries has absorbed the traditions and customs of the locals, their culture of cooking. The methodological basis of the research is scientific works of domestic and foreign scientists and practitioners on the organization and development of tourism, regional economy, event management, event marketing, strategic planning, organization of gastronomic tourism, evaluation of economic efficiency of gastronomic tourism and in particular gastronomic activities. This paper uses such forms of research as surveys and questionnaires, special marketing research, study of financial and commercial reporting of restaurants. Information of sales agents, data from fairs, exhibitions and workshops, culinary blogs, own expeditionary research. Results. According to the results of the research, gastronomic events and branded dishes of the Right-Bank Polissia have been analyzed and new directions of gastronomic tourism development have been outlined. Namely, the gastronomic brand is an objective necessity, technology and using them at different levels: from the state level to the enterprise level, one can not only survive in today's complex market conditions, but also strengthen his competitiveness in the world market. Gastronomic branding of the territory with its correct understanding becomes a very effective tool for updating the historical and cultural heritage, and branding of territories in their relationship and with a comprehensive and differentiated approach can lead to a new impetus to their development and unity of nations and the world. Scientific novelty. Elements of scientific novelty are concentrated in specification of possibilities and ways of gastronomic tourism development, in particular development of a Polissia kitchen brand using gastronomic brand of the territory. The definition of "gastronomic brand" of the Right-Bank Polissia was introduced. Practical significance. The practical significance of the study lies in the possibility and feasibility of using the proposed methodological approaches and practical recommendations in the formation of strategies for promoting the gastronomic brand at the regional level.
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