An exploratory assessment of tourism sustainability in Croatian coastal destinations [PDF]
This paper applies an indicator system for evaluating the sustainability of tourism in Croatian coastal tourist destinations. The applied indicator system is based on the guidelines provided by the World Tourism Organization, EUROSTAT, the Organization ...
Ivan Kožić, Josip Mikulić
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Perceptions of the performance of the restaurant service and the valorisation of the traditional gastronomy of a group of hotels in the Alto Douro region: a comparative analysis [PDF]
, 2015 In the Alto Douro region, traditional gastronomy is especially important to cultural tourism, an asset in the low season and one of the main motivations.
Teixeira, Helena
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Mapping gastronomy tourism research: Literature review
Ekonomski vjesnik : Review of Contemporary Entrepreneurship, Business, and Economic IssuesPurpose: This paper provides a review of the existing literature on gastronomic tourism experiences, with a focus on underrepresented perspectives, research domains, and methodologies. Methodology: Employing the PRISMA protocol, a systematic literature review was conducted, analyzing 50 relevant studies published between 2017 and 2023.
Rašan, Dora, Laškarin Ažić, Marina
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Eco-Packaging Pada Produk Wisata Kuliner Berbahan Jamu Dan Rempah-Rempah
Jurnal Nuansa AkademikThe experience from pre-production to enjoying the food and beverages produced, including story-telling about history, philosophy, and all things related to culinary, is a tourist attraction.
Handayani Rahayuningsih, Anik Nuryani
doaj +1 more source
Clarifications about the vocations and the occupations denomination from the hotels industry [PDF]
The Occupations classification from Romania (C.O.R.) has been adopted in 1995. Since then it suffered some modifications and completions. For the hotels and the restaurants sector, a special interest is given by the completions brought by the Mandate no.
Andreea Marin-Pantelescu, Nicolae Lupu
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Journal of Food QualityThis study investigated the effects of partially substituting the sugar content in traditional Gaziantep Baklava with erythritol, a low-calorie alternative, on its physicochemical and sensory properties.
Philaiwan Chompupor +5 more
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SECOND GLOBAL REPORT ON GASTRONOMY TOURISM [PDF]
, 2017 Traditional Mexican cuisine is a living cultural expression with a long tradition, age-old skills, culinary techniques and ancestral ingredients. Mexican gastronomy is one of the fruits of the sea and the earth; from wild and ield-grown origins, as well ...
THOME ORTIZ, HUMBERTO +1 more
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Valoración de la museografía del Sistema Territorial mNACTEC a nivel didáctico
ARA: Revista de Investigación en Turismo, 2018 This article features a complete research in the area of industrial tourism; it specifically deals with the teaching approach developed by the different institutions linked to the Territorial System of the Science and Technology Museum of Catalonia ...
Sandra Rodà Vey, Nayra Llonch Molina
doaj
Turkish Journal of Agriculture: Food Science and TechnologyTraditional halva is a dessert made from flour, sugar and fat that has played a significant role in Middle Eastern and Anatolian cuisines for many years.
Nagihan Aydın +2 more
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A Spatial Agent-Based Model to Explore Scenarios of Adaptation to Climate Change in an Alpine Tourism Destination [PDF]
A vast body of literature suggests that the European Alpine region may be one of the most sensitive to climate change impacts. Adaptation to climate change of Alpine socio-ecosystems is increasingly becoming an issue of interest for the scientific ...
Carlo Giupponi +2 more
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