a

IMPORTANCE OF LOCAL RESTAURANTS GASTRONOMIC OFFER FOR THE FUTURE OF RURAL TOURISM

  • Aleksandar Božić High School of Tourism, Belgrade, Serbia
  • Saša Mašić The College of Hotel Management, Belgrade, Serbia
Keywords: gastronomic offer, Knić, restaurant, rural tourism

Abstract

Importance of local restaurants gastronomic offer for the future of rural tourism in Knić municipality was estimated based on the questionnaire filled by 200 tourists who were acommodated in rural households in four villages (Dragušica, Žunje, Grivac and Knić) in this municipality during 2021. The questionnaire consisted of two sections: respondent profile and importance of local restaurants gastronomic offer for the future of rural tourism. Based on respondents answers, it could be concluded that local restaurants gastronomic offer is very important for the future of rural tourism, but that the offer in villages of Knić municipality is modest. Gastronomic offer of households offering accommodation is much better than local restaurant gastronomic offer. Quality, autenticity, serving and food decoration in local restaurants gastronomic offer were not estimated as good. Respondents concluded that improvement of gastronomic offer of local restaurant is very important for success of rural toursim.

Downloads

Download data is not yet available.

References

Agarwal, R., Dahm, M. J. (2015). Success Factors in Independent Ethnic Restaurants. Journal of Foodservice Business Research, Vol. 18, No. 1, 20–33.

Akbar, Y. A. A., Alaudeen, M. S. S. (2012). Determinant of factors that influence consumer in choosing normal full-service restaurants: Case in Seri Iskandar, Perak. South East Asian Journal of Contemporary Business, Economics and Law, Vol. 1, No. 4, 137-145.

Armenski, T., Zakić, L., Dragin, A. (2009). Perception of Foreign Tourists on the Image of Serbia. Bulletin of the Serbian Geographical Society, Vol. 89, No. 1, 39–63.

Božić, A., Milošević, S. (2020). Microgreens in gastronomic offer of Belgrade restaurants. Tourism International Scientific Conference Vrnjačka Banja - TISC, Vrnjačka Banja, Serbia, Vol. 5, No. 1, 94-111.

Božić, A., Milošević, S. (2021). Contemporary Trends in the Restaurant Industry and Gastronomy. Journal of Hospitality & Tourism Research, Special Edition: 75th Anniversary of ICHRIE, Vol. 45, No. 5, 905-907.

Camillo, A. A., Connolly, D. J., Woo Gon, K. (2008). Success and failure in Northern California: Critical Success Factors for Independent Restaurants. Cornell Hospitality Quarterly, Vol. 49, No. 4, 364–380.

Chang, R. C. Y., Kivela, J., Mak, A. H. N. (2011). Attributes that influence the evaluation of travel dining experience: When East meets West. Tourism Management, Vol. 32, No. 2, 307–316.

Činjarević, M., Pestek, A. (2014). Tourist perceived image of local cuisisne: the case of Bosnian food culture. British Food Journal, Vol. 116, No. 11, 1821-1838.

Ebert, A. (2012). Sprouts, microgreens, and edible flowers: the potential for high value specialty produce in Asia. Regional Symposium on High Value Vegetables in Southeast Asia: Production, Supply and Demand (SEAVEG2012), Chiang Mai, Thailand, AVRDC – The World Vegetable Center, 12, 758.

Feloni, R. (2014). Food network chef robert irvine shares the top 5 reasons restaurants fail: Business insider. http://www.businessinsider.com/why-restaurants-fail-so-often-2014-2 (07 April 2020)

Fyall, A., Garrod, B. (2005). Tourism Marketing, A Collaborative Approach, Aspects of Tourism: 18, Cromwell Press, Great Britain.

Gagić, S., Jovičić, A., Erdeji, I., Kalenjuk, B., Petrović, M. D. (2015). Analiza kvaliteta u vojvođanskim restoranima. SITCON 2015 – Singidunum International Tourism Conference, Belgrade, Serbia, 237-241.

Ghanem, M. S. (2019). The Behavioral Intention of Tourists toward Local Foods: An Applied Research on the Local Foods Served in Egyptian Siwa Oasis. Journal of Service Science and Management, Vol. 12, No. 6, 714-741.

Gordin, V., Trabskaya, J. (2013). The role of gastronomic brands in tourist destination promotion: The case of St. Petersburg. Place Branding and Public Diplomacy, Vol. 9, No. 3, 189–201.

Hall, C. M., Mitchell, R. (2000). Wine tourism in the Mediterranean: A tool for restructuringand development. International Business Review, Vol. 42, No. 4, 445-465.

Harrington, R. J., Ottenbacher, M. C. (2010). Culinary tourism-a case study of the gastronomic capital. Journal of Culinary Science and Technology, Vol. 8, No. 1, 14– 32.

Hernández-Rojas, R. D., Huete Alcocer, N. (2021). The role of traditional restaurants in tourist destination loyalty. PloS one, Vol. 16, No. 6, e0253088.

Horng, J. S., Tsai, C. T. (2012). Constructing indicators of gastronomy tourism strategy: An application of resource-based theory. Journal of Travel & Tourism Marketing, Vol. 29, 796 – 816.

Huang, J. (2017). The dining experience of Beijing Roast Duck: A comparative study of the Chinese and English online consumer reviews. International Journal of Hospitality Management, Vol. 66, 117–129.

Jimenez-Beltran, F. J., Lopez-Guman, T., Cruz, F. G. S. (2016). Analysis of the Relationship between Tourism and Food Culture. Sustainability, Vol. 8, No. 5, 1-11.

Kafel, P., Sikora, T. (2013). The usage of quality management methods and tools in food sector organizations. Food Science Technology Quality, Vol. 1, No. 86, 204-216.

Kivela, J., Inbakaran, R., Reece, J. (2000). Consumer research in the restaurant environment, Part 3. Analysis, findings and conclusions. International Journal of Contemporary Hospitality Management, Vol. 12, No. 1, 13–30.

Kovács, B., Carroll, G. R., Lehman, D. W. (2014). Authenticity and consumer value ratings: Empirical tests from the restaurant domain. Organization Science, Vol. 25, No. 2, 458-478.

Lai, M. Y., Khoo-Lattimore, C., Wang, Y. (2018). A perception gap investigation into food and cuisine image attributes for destination branding from the host perspective: The case of Australia. Tourism Management, Vol. 69, 579-595.

Lai, M.Y., Khoo-Lattimore, C., Wang, Y. (2019). Food and cuisine image in destination branding: Toward a conceptual model. Tourism and Hospitality Research, Vol. 19 No. 2, 238-251.

Lee, I., Arcodia, C. (2011). The Role of Regional Food Festival for Destination Branding. International Journal of Tourism Research, Vol. 13, No. 4, 355-367.

Lin, Y. C., Pearson, T. E., Cai L. A. (2011). Food as a form of destination identity: A tourism destination brand perspective. Tourism and Hospitality Research, Vol. 11, No. 1, 30–48.

Lu, A. C. C., Gursoy, D., Lu, C. Y. (2015). Authenticity perceptions, brand equity and brand choice intention: The case of ethnic restaurants. International Journal of Hospitality Management, Vol. 50, 36-45.

Mamalis, S. (2009). Critical success factors of the foodservice industry. Journal of International Food & Agribusiness Marketing, Vol. 21, No. 2-3, 191–206.

Mašić, S., Konjikušić, S., Lončar, I., Kordić, N. (2019). The consumers' proclivity for hotel review posting: How do we differ?. Ekonomika preduzeća, Vol. 67, No. 5-6, 384-396.

Mašić, S., Kosar, N. (2016). Hotels and social media –case study of Serbia. Tourism International Scientific Conference Vrnjačka Banja - TISC, Vrnjačka Banja, Serbia, Vol. 1, No. 1, 277-295.

Milićević, S., Đorđević, N. (2018). Uloga gastronomije u izgradnji imidža turističke destinacije. Proceedings of 7th international cpngressHOTELPLAN 2018, Belgrade, Serbia, 106-112.

Mykletun, R. J., Gyimóthy, S. (2010). Beyond the renaissance of the traditional Voss sheep’s-head meal: Tradition, culinary art, scariness and entrepreneurship. Tourism Management, Vol. 31, No. 3, 434–446.

Omar, S. R., Karim, S. A., Bakar, A. Z. A., Omar, S. N. (2015). Safeguarding Malaysian Heritage Food (MHF): The Impact of Malaysian Food Culture and Tourists’ Food Culture Involvement on Intentional Loyalty. Procedia - Social and Behavioral Sciences, Vol. 172, 611–618.

Ottenbacher, M. C., Harrington, R. J. (2011). A Case Study of a Culinary Tourism Campaign in Germany. Journal of Hospitality & Tourism Research, Vol. 37, No. 1, 3–28.

Quan, S., Wang, N. (2004). Towards a structural model of the tourist experience: an illustration from food experiences in tourism. Tourism Management, Vol. 25, No. 3, 297–305.

Rangus, M., Brumen, B. (2016). Development of tourism research. Teorija in praksa, Vol. 53, No. 4, 929-941.

Robinson, R. N. S., Getz, D. (2014). Profiling potential food tourists: an Australian study. British Food Journal, Vol. 116 No. 4, 690-706.

Sánchez-Cañizares, S. M., López-Guzmán, T. (2012). Gastronomy as a tourism resource: Profile of the culinary tourist. Current Issues in Tourism, Vol. 15, No. 3, 229–245.

Sidali, K. L., Hemmerling, S. (2014). Developing an authenticity model of traditional food specialties. British Food Journal, Vol. 116, No. 11, 1692-1709.

Stojanović, D. (2018). Značaj gastronomskih festivala za promociju lokalne hrane i gastronomije. Proceedings of 7th international congressHOTELPLAN, Belgrade, Serbia, 133-143.

Unković, S., Zečević, B. (2011). Ekonomika turizma, Ekonomski fakultet, Beograd.

Vuksanović, N., Tešanović, D., Kalenjuk, B. (2016). Lokalna gastronomija kao sredstvo marketinga destinacije – primer Republike Srbije. Marketing, Vol. 47, No. 4, 305 – 311.

Wang, C. Y., Mattila, A. S. (2015). The impact of service escape cues on consumer prepurchase authenticity assessment and patronage intentions to ethnic restaurants. Journal of Hospitality & Tourism Research, Vol. 39, No. 3, 346-372.

Williams, A.M., Shaw, G. (2011). Internationalization and innovation in tourism. Annals of Tourism Research, Vol. 38 No. 1, 27–51.

Published
2022-10-22
How to Cite
Božić, A., & Mašić, S. (2022). IMPORTANCE OF LOCAL RESTAURANTS GASTRONOMIC OFFER FOR THE FUTURE OF RURAL TOURISM. Tourism International Scientific Conference Vrnjačka Banja - TISC, 7(1), 30-45. https://doi.org/10.52370/TISC2230AB