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Naslov:Evaluating gastronomic destination competitiveness through upscale gastronomy
Avtorji:ID Basle, Nuša (Avtor)
Datoteke:.pdf Basle-2023-Evaluating_Gastronomic_Destination.pdf (516,84 KB)
MD5: DB06B0EB11AE5F7D3F7A65C21A732AA1
 
URL https://doi.org/10.3390/su151411157
 
Jezik:Angleški jezik
Vrsta gradiva:Znanstveno delo
Tipologija:1.01 - Izvirni znanstveni članek
Organizacija:EPF - Ekonomsko-poslovna fakulteta
Opis:Food has evolved from a basic necessity to a primary motivation for travel. While providing a high-quality gastronomic offer is still a restaurant's primary function, quality is no longer enough; today's demanding guests seek unique and memorable dining experiences. A restaurant's competences play a significant role in shaping the guests' overall perception of the quality and derived perceived value, both of which ultimately impact the competitiveness of both the restaurant and the gastronomic destination. The main contribution of this article is the development of a novel theoretical model-GADECOMP-which is designed to measure a gastronomic destination's competitiveness by centering it around the destination's gastronomic offer. Exploratory factor analyses confirmed that the instrument is reliable and valid. The model was tested on upscale restaurant guests in Slovenia, Italy, and Croatia. Additionally, the SERVQUAL model of quality measurement was transferred from the entrepreneurial level to the destination level. Our method uses a unique competence approach and expands and diversifies the existing quality concepts by using elements of innovativeness, creativity, sustainability, and local features. The GADECOMP model measures the perceived quality of a gastronomic destination through its competences, which are reflected in the gastronomic destination offer. A regression analysis was used to identify the strength of the effect that perceived value has on the gastronomic destination offer and gastronomic destination competences.
Ključne besede:gastronomic tourism, upscale gastronomy, quality, gastronomic destination competences, GADECOMP model, Slovenia, Italy, Croatia
Status publikacije:Objavljeno
Verzija publikacije:Objavljena publikacija
Poslano v recenzijo:21.03.2023
Datum sprejetja članka:05.07.2023
Datum objave:18.07.2023
Založnik:MDPI
Leto izida:2023
Št. strani:Str. 1-36
Številčenje:Letn. 15, Št 14, št. članka 11157
PID:20.500.12556/DKUM-87105 Novo okno
UDK:338.48:641
COBISS.SI-ID:159677955 Novo okno
DOI:10.3390/su151411157 Novo okno
ISSN pri članku:2071-1050
Datum objave v DKUM:19.02.2024
Število ogledov:132
Število prenosov:3
Metapodatki:XML RDF-CHPDL DC-XML DC-RDF
Področja:Ostalo
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Skupna ocena:(0 glasov)
Vaša ocena:Ocenjevanje je dovoljeno samo prijavljenim uporabnikom.
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Gradivo je del revije

Naslov:Sustainability
Skrajšan naslov:Sustainability
Založnik:MDPI
ISSN:2071-1050
COBISS.SI-ID:5324897 Novo okno

Licence

Licenca:CC BY 4.0, Creative Commons Priznanje avtorstva 4.0 Mednarodna
Povezava:http://creativecommons.org/licenses/by/4.0/deed.sl
Opis:To je standardna licenca Creative Commons, ki daje uporabnikom največ možnosti za nadaljnjo uporabo dela, pri čemer morajo navesti avtorja.
Začetek licenciranja:18.07.2023

Sekundarni jezik

Jezik:Slovenski jezik
Ključne besede:gastronomski turizem, vrhunska gastronomija, kakovost, kompetence gastronomskih destinacij, Slovenija, Italija, Hrvaška


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