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Local Food as a Tool of Tourism Development in Regions

Author

Listed:
  • Alžbeta Kiráľová

    (College of Regional Development and Banking Institute – AMBIS, Czech Republic)

  • Lukáš Malec

    (University College of Business in Prague, Czech Republic)

Abstract

This study aims to identify the importance of local food for both the demand and supply sides and to show how local food can be bounded with tourism development in the region. The data presented are based on secondary and primary research. Secondary research includes the literature review and content analysis of documents. The qualitative research included a questionnaire survey among guests of the gastronomic establishments and entrepreneurs. Partial least squares variant of linear discriminant analysis (PLS-LDA) and partial least squares (PLS) as an alternative to standard multivariate methods were used to show the gastronomic establishments guests' and entrepreneurs' opinions on local seasonal food and beverages. The opinions are moreover related to the economically driven interest of guests and entrepreneurs. Based on the typical random variable source, data were gathered from three Czech regions covering the scope of this study. The significant disputes between opinions on local food and beverages are directly applicable in practice, including individual items.

Suggested Citation

  • Alžbeta Kiráľová & Lukáš Malec, 2021. "Local Food as a Tool of Tourism Development in Regions," International Journal of Tourism and Hospitality Management in the Digital Age (IJTHMDA), IGI Global, vol. 5(1), pages 54-68, January.
    • Handle: RePEc:igg:jthmda:v:5:y:2021:i:1:p:54-68
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    References listed on IDEAS

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    1. Chen, Ching-Fu & Chen, Fu-Shian, 2010. "Experience quality, perceived value, satisfaction and behavioral intentions for heritage tourists," Tourism Management, Elsevier, vol. 31(1), pages 29-35.
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    2. Georgios Angelakis & Yari Vecchio & Christos Lemonakis & Georgios Atsalakis & Constantin Zopounidis & Konstadinos Mattas, 2023. "Exploring the Behavioral Intentions of Food Tourists Who Visit Crete," Sustainability, MDPI, vol. 15(11), pages 1-18, June.

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