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Title:ANALIZA PONUDBE LOKALNE GASTRONOMIJE V TURISTIČNI PONUDBI KOZJAKA
Authors:ID Maučnik, Tina (Author)
ID Lebe, Sonja Sibila (Mentor) More about this mentor... New window
Files:.pdf VS_Maucnik_Tina_2014.pdf (372,54 KB)
MD5: C2D77816A0DE32D7D6CDE4ED3A205021
 
Language:Slovenian
Work type:Undergraduate thesis
Typology:2.11 - Undergraduate Thesis
Organization:EPF - Faculty of Business and Economics
Abstract:Diplomsko delo je razdeljeno na štiri poglavja. V prvem poglavju smo opredelili področja in opisali problem, predstavili namen, cilje, osnovne trditve, predpostavke in omejitve diplomskega dela ter predvidene metode raziskovanja. V drugem poglavju smo predstavili pojem gastronomija, njeno zgodovino, povezavo med gastronomijo in turizmom, predstavili gastronomske regije ter piramido slovenske gastronomije. V tretjem poglavju smo predstavili management turistične destinacije. V četrtem poglavju pa smo opravili raziskavo, na izbranih turističnih kmetijah in gostinskih lokalih na Kozjaku. Z rezultati, ki smo jih dobili s pomočjo anketiranja, smo pridobili potrebne informacije na osnovi katerih smo podali svoje predloge. Peto poglavje predstavlja sklep, v katerem smo povzeli glavna spoznanja iz diplomske naloge in potrdili oz. zavrgli zastavljene teze naloge.
Keywords:gastronomija, kulinarika, enologija, turistična kmetija, gostilna, turizem, turistična destinacija, lokalna gastronomija, Kozjak
Place of publishing:Zgornji Slemen
Publisher:[T. Maučnik]
Year of publishing:2014
PID:20.500.12556/DKUM-46883 New window
UDC:338.48
COBISS.SI-ID:12012828 New window
NUK URN:URN:SI:UM:DK:DL1JBW6J
Publication date in DKUM:02.07.2015
Views:2042
Downloads:333
Metadata:XML DC-XML DC-RDF
Categories:EPF
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Secondary language

Language:English
Title:LOCAL GASTRONOMY ANALYSIS OF THE KOZJAK AREA TOURISM OFFER
Abstract:The diploma thesis is divided into four chapters. In the first chapter the field is defined and the problem is described, the purpose, objectives, basic arguments, assumptions and limitations of the thesis are presented, and research methods provided. In the second chapter the concept of gastronomy its history, the relationship between gastronomy and tourism is introduced. Also the gastronomic regions and the pyramid of Slovenian gastronomy is presented. In the third section, the management of a tourist destination is presented. In the fourth chapter, a survey in selected farms and restaurants on Kozjak is conducted. The suggestions based on the information that were gained with the help of the results, which were obtained by means of the survey are also given in this chapter. The fifth chapter presents the conclusion in which the main findings of the thesis are summarized and the set tasks of the theses are confirmed or discarded.
Keywords:gastronomy, culinary, oenology, tourism farm, inn, tourism, tourism destination, local gastronomy, Kozjak area


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