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Title:Podeželje in razvoj gastronomije v Sloveniji : teritorialne kolektivne blagovne znamke po modelu ʹIzvorno slovenskoʹ
Authors:Lešnik Štuhec, Tanja (Editor)
Rozman, Črtomir (Reviewer)
Vajda Vrhunec, Jasmina (Lector)
Perša, Jan (Technical editor)
Files:URL https://press.um.si/index.php/ump/catalog/book/539
 
Language:Slovenian
Work type:Unknown ()
Organization:FT - Faculty of Tourism
Abstract:V publikaciji so predstavljena znanstvena izhodišča in pomen vzpostavljanja teritorialnih kolektivnih blagovnih znamk po modelu Izvorno slovensko za razvoj slovenskega podeželja ter gradnje gastronomskega turizma, ki temelji na kratkih dobavnih poteh od njive do krožnika in vzpostavlja sistem kakovosti in izvora živil ter gradiv tudi za vse spremljajoče dejavnike, ki družno gradijo gastronomsko podeželsko turistično destinacijo. Model temelji na sistematičnem povezovanju, gradnji sistema ocenjevanja in vizualne podobe kolektivne blagovne znamke, usposabljanju, svetovanju, ocenjevanju kakovosti, podeljevanju pravice do uporabe certifikata, vzpostavljanju sistema trženja, prodaje, logistike in zagotavljanja nenehne kakovosti skozi načrtovano spremljanje kakovosti in izvora produktov. Na prvem nivoju gradimo primarno ponudbo, in sicer usposabljamo in svetujemo ponudnikom pridelkov in živilskih izdelkov, da le-ti zgradijo zgodbe z lokalno dodano vrednostjo, ki jih lahko v jedi vključijo gostinci. Na drugem nivoju ustvarjamo lokalno prepoznavno ponudbo nastanitvenih kapacitet, gastronomskih prireditev in doživetij. Tretji nivo je namenjen ambasadorjem kolektivne blagovne znamke, ki pod eno streho združujejo več omenjenih aktivnosti in sprejemnim turističnim agencijam. Četri nivo je namenjen gradnji portala, ki omogoča komuniciranje med deležniki znotraj destinacije in pritegne pozornost zahtevnih raziskovalcev gastronomije, ki so za izjemna butična doživetja pripravljeni nameniti svoj čas in denar. Vse aktivnosti so usklajene z aktivnostmi Slovenske turistične organizacije in MGRT in odlična popotnica za Slovenija – Evropska gastronomska regija Evrope 2021.
Keywords:teritorialne kolektivne blagovne znamke, model Izvorno slovensko, trajnostni razvoj podeželja, gastronomija, kratke dobaviteljske verige, od njive do krožnika, destinacija, kakovost, poreklo-izvor
Year of publishing:2021
Year of performance:2021
Place of performance:Maribor
Publisher:Univerza v Mariboru, Univerzitetna založba
Source:Maribor
ISBN:978-961-286-431-6
UDC:641(075.8)
COBISS_ID:54307587 New window
Views:112
Downloads:18
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Categories:Misc.
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Licences

License:CC BY 4.0, Creative Commons Attribution 4.0 International
Link:http://creativecommons.org/licenses/by/4.0/
Description:This is the standard Creative Commons license that gives others maximum freedom to do what they want with the work as long as they credit the author.
Licensing start date:09.03.2021

Secondary language

Language:English
Title:Rural Area and Gastronomy Development in Slovenia : Territorial Collective Brands According to the ‘Authentic From Slovenia’ Model in 2020
Abstract:The publication presents the scientific background and the importance of establishing territorial collective brands according to the Authentic from Slovenia model for the development of the Slovenian countryside and building gastronomic tourism, which is based on short supply chains from the field to the plate and establishes a system of quality and origin of food and materials for all accompanying stakeholders build a gastronomic rural tourist destination. The model is based on systematic integration, building a rating system and visual image of a collective brand, training, consulting, quality assessment, granting the right to use the certificate, establishing a marketing, sales, logistics and continuous quality assurance system through planned monitoring of product quality and origin. At the first level, we build the primary offer, namely training and advising crop and food product providers to build stories with local added value that can be included in the dishes by caterers. On the second level, we create a locally recognizable offer of accommodation capacities, gastronomic events and experiences. The third level is intended for ambassadors of the collective brand, who combine several of the mentioned activities under one roof, and reception tourist agencies. The fourth level is intended for the construction of a portal that enables communication between stakeholders within the destination and attracts the attention of demanding gastronomy researchers who are willing to devote their time and money to exceptional boutique experiences. All activities are coordinated with the activities of the Slovenian Tourist Board and MERT and an excellent orientation for Slovenia - European Gastronomic Region of Europe 2021.
Keywords:territorial collective brands, model Authentic from Slovenia, sustainable rural development, gastronomy, short supply chains, from field to the plate, destination, quality, origin


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