Melinda Jászberényi (ed.)

Cultural, creative and culinary tourism


Gault&Millau Guide

Independent judges at Gault&Millau rate restaurants on a scale of 1 to 20, following the French academic grading system. One chef’s hat is awarded to the restaurant with at least 13 points. According to the system, 13-14 points means 1 hat, 15-16 means 2 hats, 17-18 means 3 hats, and 19-20 means 4 hats.

Cultural, creative and culinary tourism

Tartalomjegyzék


Kiadó: Akadémiai Kiadó

Online megjelenés éve: 2022

ISBN: 978 963 454 798 3

Cultural tourism and creative tourism are the most dynamically expanding areas of the tourism sector. In the theoretical chapter we review the definition of the two trends, the characteristics of the demand and supply side and clarify the concept of a cultural tourism product. We overview the development strategies that have defined the global museum market in recent decades and discuss the role of museums in the revitalization efforts of cities. You can also get a deeper insight in the operation of colourful science and transport museums. Afterwards, culinary tourism chapters examine consumer behaviour in food tourism and its link to social media which is followed by an overview on the supply side, a new typology of attractions in culinary tourism.

Hivatkozás: https://mersz.hu/jaszberenyi-cultural-creative-and-culinary-tourism//

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