Γαστρονομικός τουρισμός και ξενοδοχειακές υπηρεσίες : η διαμόρφωση της τουριστικής εμπειρίας
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Keywords
Γαστρονομία ; Αυθεντικότητα ; ΞενοδοχείαAbstract
This thesis aims to examine gastronomy as a key component of the tourism experience and to analyze its role within the context of hotel hospitality. Gastronomy is approached not merely as a service provision, but as an experience created for the consumer, encompassing cultural, social, and economic dimensions. Depending on the gastronomic experience formed, visitors largely shape their overall perception of the destination.
Initially, the study presents key concepts and theoretical approaches related to gastronomy tourism, the relationship between food and local culture, and the transition from basic service delivery to the creation of holistic tourism experiences. Subsequently, the importance of local cuisine is analyzed as a means of destination differentiation and as an element of distinct cultural identity. Particular emphasis is placed on the role of hotel establishments and their food and beverage departments in managing and promoting local gastronomic heritage.
Furthermore, the thesis explores the role of gastronomy professionals and their actions in creating high-quality experiences that combine authenticity and local identity through food. Issues related to sustainability, resource management, and existing challenges in labour conditions within the hospitality and food service sectors are also addressed. Finally, the study highlights key challenges arising from rapid tourism development and mass tourism.
Overall, the thesis demonstrates that gastronomy constitutes a strong strategic factor in the development of comprehensive tourism experiences, adding value to the tourism product of a destination and contributing to visitor satisfaction and repeat visitation through the development of emotional attachment to the place.