Development of Gastronomic Tourism as a Factor in Increasing Tourist Flow to the Destination
Authors: Nadezhda K. Serdyukova, Valentina P. Kalinina, Dmitriy A. Serdyukov
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This article presents the results of a study of the gastronomic tourism market in Russia. The authors investigate the conceptual apparatus and modern trends in the development of gastronomic tourism, its features, classification. Tourist resources have been allocated for the development of gastronomic tourism in the south of Russia. On the basis of a survey of consumers, the authors analyze the portrait of a consumer in the gastronomic tourism market, preferences for destinations, services and services as part of a gastronomic tour product, draw conclusions about the competitive duration, structure and price of a gastronomic tour. As a result, the authors propose an organizational and technological model for the development of gastronomic tourism, determine the stakeholders of gastronomic tourism projects, their goals, objectives and the basis for interaction as a result of the project. The study used the method of sociological survey, SWOT analysis, PEST analysis, systematic approach, modeling, method of graphic interpretation of data. As a result, the authors come to the conclusion that with an integrated approach to the design and development of gastronomic tourism in the region, the latter can be an important factor for increasing tourist flow to the destination. In the context of the coronavirus pandemic and closed borders, gastronomic tourism can serve as a factor in increasing the attractiveness of Russian destinations in the domestic tourism market, increasing tourist flow and tax revenues.