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Title:Upravljanje z gastronomsko ponudbo na destinaciji gastronomske regije Maribor, Pohorje, Dravska dolina in Kozjak
Authors:ID Pintarič, Laura (Author)
ID Koščak, Marko (Mentor) More about this mentor... New window
ID Pavlakovič Farrell, Barbara (Comentor)
Files:.pdf UN_Pintaric_Laura_2018.pdf (1,64 MB)
MD5: 1AA486AC19A784434B86E048F40E72AC
PID: 20.500.12556/dkum/3614e1b6-dcb9-4c44-b292-172ec1c62da5
 
Language:Slovenian
Work type:Bachelor thesis/paper
Organization:FT - Faculty of Tourism
Abstract:Gastronomija je del doživetij številnih obiskovalcev v času njihovega obiska izbrane destinacije. Prav zato je tako pomemben element turistične ponudbe izbrane destinacije. Preko tradicionalne in avtentične kulinarike obiskovalec bolje spozna destinacijo ter se z njo tudi bolj neposredno poveže. V tem oziru pa je pomembno znati upravljati z gastronomsko destinacijo, kajti samo dosledno, premišljeno in trajnostno naravnano upravljanje destinacije je ključ za uspešnost le-te. V naši nalogi smo v začetnem teoretičnem delu predstavili aspekte managementa destinacije, gastronomije v turizmu in izbrano gastronomsko regijo Maribor, Pohorje, Dravska dolina ter Kozjak, v kateri smo s ponudniki izvedli t. i. polstrukturirane intervjuje. Preko pregleda strokovne literature, swot in benchmarking analize ter intervjujev s samimi ponudniki v gastronomski regiji, smo raziskali, kako oblikovati čim bolj uspešno ponudbo, ki jo želimo ponujati v obliki novih turističnih produktov v destinaciji. Na koncu pa smo izdelali inovativen in lasten turistični produkt, in sicer itinerar za gastronomsko turistično pot po izbrani gastronomski regiji. S potjo želimo spodbuditi obiskovalce k usmeritvi v lokalno in avtentično kulinariko, prav tako pa je to nov in inovativen produkt na destinaciji, ki je dodatek k ponudbi ter tako privablja obiskovalce na samo destinacijo.
Keywords:gastronomija, upravljanje z destinacijo, gastronomska turistična pot, avtentično, gastronomska regija
Place of publishing:Maribor
Year of publishing:2018
PID:20.500.12556/DKUM-72649 New window
UDC:338.48-42:641.5(043.2)
COBISS.SI-ID:2048281171 New window
NUK URN:URN:SI:UM:DK:H238ZDPJ
Publication date in DKUM:29.11.2018
Views:1360
Downloads:227
Metadata:XML DC-XML DC-RDF
Categories:Misc.
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Licences

License:CC BY-NC-ND 4.0, Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International
Link:http://creativecommons.org/licenses/by-nc-nd/4.0/
Description:The most restrictive Creative Commons license. This only allows people to download and share the work for no commercial gain and for no other purposes.
Licensing start date:11.10.2018

Secondary language

Language:English
Title:Management of gastronomic offer at the destination of the gastronomy region Maribor, Pohorje, Dravska dolina and Kozjak
Abstract:Gastronomy is a part of experience of many visitors when visiting a chosen destination. This is why it is such an important element of the tourist offer at the selected destination. Through the traditional and authentic culinary, the visitor gets to know the destination and can directly connect with it. In this regard it is also important to know how to manage a gastronomic destination, because only a consistent, thoughtful and sustainable management of the destination is the key for its success. In the initial theoretical part we presented the aspects of the destination management, the gastronomy in tourism and the selected gastronomic region of Maribor, Pohorje, Dravska valley and Kozjak. There we conducted semi structured interviews with the employees in tourism which work with gastronomy. Through a review of literature swot and benchmarking analyzes, and interviews with the people who work in tourism on the gastronomic region, we realized how to operate as effectively as possible with the offer that we want to provide in the form of a new tourist product at the destination. In the end we created our own tourist product, the itinerary for a gastronomic tourist route in the selected gastronomic region. With the route we want to encourage visitors to orient into local and authentic culinary. The route also stands as a new and innovative product at the destination, which is an addition to the curent offer, thus attracting visitors to the destination.
Keywords:gastronomy, destination management, gastronomic tourist route, authentic, gastronomic region


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