Gastronomija kot vir konkurenčnih prednosti destinacije : vloga kreativne-inovativnosti, trajnosti in lokalnih značilnosti restavracij

Milfelner, Borut; Basle Vertiz, Nuša

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Title:	Gastronomija kot vir konkurenčnih prednosti destinacije : vloga kreativne-inovativnosti, trajnosti in lokalnih značilnosti restavracij
Authors:	ID Milfelner, Borut (Author) ID Basle Vertiz, Nuša (Author)
Files:	https://press.um.si/index.php/ump/sl/catalog/book/1142/chapter/1449 RAZ_Milfelner_Borut_2026.pdf (564,96 KB) MD5: AE1E63E5BB27E0A5477FC998860F1AB8
Language:	Slovenian
Work type:	Scientific work
Typology:	1.16 - Independent Scientific Component Part or a Chapter in a Monograph
Organization:	EPF - Faculty of Business and Economics
Abstract:	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.
Keywords:	kreativna-inovativnost, trajnost, lokalnost, viri restavracije in destinacije, ugled destinacije
Publication status:	Published
Publication version:	Version of Record
Publication date:	11.08.2026
Year of publishing:	2026
Number of pages:	Str. 249-298
PID:	20.500.12556/DKUM-99832
UDC:	338.48-6:641/642
COBISS.SI-ID:	289099779
DOI:	10.18690/um.epf.8.2026.5
Publication date in DKUM:	27.08.2026
Views:	161
Downloads:	4
Metadata:
Categories:	Misc.
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Record is a part of a monograph

Title:	Med ponudbo in povpraševanjem : konkurenčnost kreativno-trajnostnih turističnih destinacij
Editors:	Nuša Basle Vertiz, Borut Milfelner
Place of publishing:	Maribor
Publisher:	Univerzitetna založba
Year of publishing:	2026
ISBN:	978-961-299-184-5
COBISS.SI-ID:	287417347

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.

Secondary language

Language:	English
Title:	Gastronomy as a source of destination competitiveness : = the role of creative-innovativeness, sustainability, and local features of restaurants
Abstract:	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.
Keywords:	creative-innovativeness, sustainability, local features, restaurant and destination resources, destination reputation

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