Vključitev gastronomije v ponudbo Botaničnega vrta Univerze v Mariboru

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Title:	Vključitev gastronomije v ponudbo Botaničnega vrta Univerze v Mariboru
Authors:	ID Selič, Tilen (Author) ID Lebe, Sonja Sibila (Mentor) More about this mentor...
Files:	VS_Selic_Tilen_2018.pdf (844,77 KB) MD5: 1239DC64F1447924CD1213BA9524D3C6 PID: 20.500.12556/dkum/d10376b6-7dcc-45da-8ef4-edfee19ef962
Language:	Slovenian
Work type:	Diploma project paper
Typology:	2.11 - Undergraduate Thesis
Organization:	EPF - Faculty of Business and Economics
Abstract:	Gastronomija je danes vse pomembnejša v turistični ponudbi določene destinacije, saj so gostje z naraščajočo vlogo individualizma vse zahtevnejši in bolj osveščeni glede prehrane. Kadar uspe ponudnikom gastronomije vzbuditi pri turistih željo po vrnitvi, spremenijo tudi njihov namen obiska destinacije. Primarni nameni potovanja turistov so še vedno ogledi destinacij in njihovih kulturno-zgodovinskih znamenitosti, vse bolj pa prihaja v ospredje tudi obiskovanje destinacije z namenom degustiranja oziroma okušanja lokalne gastronomije. Kadar ta namen ponudniki dosežejo, to pomeni uspešno trženje, s tem pa uspešnejše poslovanje organizacije. V uvodnem poglavju smo predstavili raziskavo, njen namen, opredelili smo hipotezi in cilje, postavili omejitve ter pojasnili predpostavke. V drugem poglavju smo postavili teoretični okvir. Razložili smo vlogo gastronomije pri turistični ponudbi Slovenije. V nadaljevanju poglavja smo proučili še kombinacije živil in jedi ter povezali gostinsko ponudbo z ruralnim turizmom. V tretjem poglavju je bila osrednja tema raziskava ponudbe Botaničnega vrta Univerze v Mariboru (v nadaljevanju BVUM) in oblikovanje nove ponudbe. Opredelili smo pomen Botaničnega vrta (v nadaljevanju BV) v turistični ponudbi Maribor-Pohorje in ugotovili, da ima veliko potenciala, njegova uresničitev pa je odvisna od več dejavnikov. Preko metode anketiranja smo izvedeli, česa si obiskovalci želijo v BV-u ali konkretneje, kakšna gastronomska ponudba bi jim ustrezala. Če povzamemo celotno raziskavo v eno misel, lahko rečemo, da se gastronomska ponudba BV-a s pomočjo občine počasi razvija, vendar je do končnega produkta potrebnega še precej dela na tem področju.
Keywords:	Botanični vrt Univerze v Mariboru, gastronomija, turizem, lokalna pridelava, destinacija Maribor-Pohorje
Place of publishing:	Maribor
Publisher:	[T. Selič]
Year of publishing:	2018
PID:	20.500.12556/DKUM-72400
UDC:	338.48
COBISS.SI-ID:	13205532
NUK URN:	URN:SI:UM:DK:93G5MRHQ
Publication date in DKUM:	04.12.2018
Views:	1854
Downloads:	83
Metadata:
Categories:	EPF
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Licences

License:	CC BY-SA 4.0, Creative Commons Attribution-ShareAlike 4.0 International

Link:	http://creativecommons.org/licenses/by-sa/4.0/
Description:	This Creative Commons license is very similar to the regular Attribution license, but requires the release of all derivative works under this same license.
Licensing start date:	24.09.2018

Secondary language

Language:	English
Title:	Including gastronomy into the offer of the University of Maribor's botanical garden
Abstract:	Gastronomy is becoming more and more important as a tourist place of interest, as guests with increasing role of individualism are more demanding and more conscious about their diet. Primarily, tourism attractions are still mainly about historic sights, cultural heritage and natural landmarks, but visiting a certain place with the intent of tasting local gastronomy is slowly getting traction. When a catering industry achieves that purpose, it results in successful marketing and, of course, better business. In the first chapter we introduced our research, defined our hypothesis and our goals. We have also set the limits and clarified our assumptions. In the second chapter we set up a theoretical framework. We explained the role of gastronomy as a tourist attraction in Slovenia and carefully studied combinations of foods and dishes and linked the catering offers with rural tourism. In the third chapter the main topic was the research of the Botanical Garden of the University of Maribor's (hereinafter BVUM) gastronomic offer and our suggestion for a new offer. We defined the importance of the Botanical Garden (hereinafter BV) in the Maribor-Pohorje tourist destination and found that it has a lot of potential and its realization depends on several factors. Through the method of interviewing we found out exactly what the visitors want in BV or, more specifically, what kind of gastronomic choice would suit them. To sum up, BV's gastronomic offer is slowly improving with the help of the municipality. However, there is still a lot to be done in this area for us to claim it is a successful representation of what Maribor-Pohorje has to offer.
Keywords:	Botanical garden of the University of Maribor, gastronomy, tourism, offer, local production, destination Maribor-Pohorje

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