20.500.12556/DKUM-99832 Gastronomija kot vir konkurenčnih prednosti destinacije vloga kreativne-inovativnosti, trajnosti in lokalnih značilnosti restavracij Gastronomy as a source of destination competitiveness = the role of creative-innovativeness, sustainability, and local features of restaurants V raziskavi proučujemo, kako kreativna-inovativnost zaposlenih, kreativna-inovativnost restavracije, trajnost in lokalnost restavracij vplivajo na zaznavanje turistične destinacije in njene ponudbe. Empirična analiza je bila izvedena na vzorcu obiskovalcev prestižnih restavracij, pri čemer raziskava izhaja iz teorije virov organizacije (teorija RBV). Rezultati kažejo, da zaznava kreativne-inovativnosti zaposlenih pomembno krepi zaznano trajnost in lokalnost restavracije, medtem ko zaznana kreativna-inovativnost restavracije vpliva predvsem na zaznano trajnost. Nasprotno zaznani inovativni trendi zmanjšujejo zaznano lokalnost, kar nakazuje na možen konflikt med globalnimi trendi in lokalno identiteto. Ugotovitve potrjujejo temeljno tezo, da trajnost restavracije pomembno prispeva k ugledu destinacije, zaznavanju lokalnih značilnosti destinacije in kakovosti turističnih objektov. Lokalnost restavracije dodatno krepi ugled in lokalno identiteto destinacije. Kakovost turističnih objektov, ugled destinacije in njene lokalne značilnosti pa pomembno vplivajo na zaznavanje turistične ponudbe. Raziskava tako potrjuje, da imajo lahko restavracije pomembno vlogo pri oblikovanju konkurenčnosti turističnih destinacij in da so človeški kapital, trajnost in lokalnost ključni viri konkurenčnih prednosti. This research explores how employee and restaurant creativeinnovativeness, sustainability, and local features impact the perception of a tourist destination and its offer. The empirical analysis was conducted using a sample of visitors to upscale restaurants, and the research is grounded in the resource-based view (RBV) framework. The results indicate that employees' perceived creative-innovativeness significantly enhances the restaurant's perceived sustainability and local features. In contrast, the restaurant's creative-innovativeness primarily influences perceived sustainability. Interestingly, perceived innovative trends may diminish perceived local features, suggesting a potential conflict between global trends and local identity. These findings confirm the key thesis that a restaurant's sustainability significantly contributes to the destination’s reputation, the perception of its local elements, and the quality of tourism facilities. Additionally, the restaurant's local features further enhance the destination's reputation and local identity. The quality of tourism facilities, along with the destination's reputation and local characteristics, significantly affects the overall perception of the tourism offering. Consequently, we conclude that restaurants can play a crucial role in shaping the competitiveness of tourism destinations, with human capital, innovativeness, sustainability, and local features serving as essential sources of competitive advantage. kreativna-inovativnost trajnost lokalnost viri restavracije in destinacije ugled destinacije creative-innovativeness sustainability local features restaurant and destination resources destination reputation true false true Slovenski jezik Angleški jezik Znanstveno delo 2026-08-27 11:24:54 2026-08-27 11:24:54 2026-08-28 03:14:13 0000-00-00 00:00:00 2026 0 0 Str. 249-298 0000-00-00 Zaloznikova Objavljeno NiDoloceno 0000-00-00 0000-00-00 2026-08-11 338.48-6:641/642 287417347 289099779 10.18690/um.epf.8.2026.5 https://press.um.si/index.php/ump/sl/catalog/book/1142/chapter/1449 1 2ac55126-a1f9-11f1-95cc-00155d0001be https://dk.um.si/Dokument.php?lang=slv&id=210686 RAZ_Milfelner_Borut_2026.pdf RAZ_Milfelner_Borut_2026.pdf 1 AE1E63E5BB27E0A5477FC998860F1AB8 cfd2c44f668b7eda572b9c2623a742a35f467da274d3a4bc09ee7a63735c9623 557ca8df-a1f9-11f1-95cc-00155d0001be https://dk.um.si/Dokument.php?lang=slv&id=210688 Ekonomsko-poslovna fakulteta 0 0 0