Gastronomic tourism, Экономика на английском языке

Пример готовой курсовой работы по предмету: Экономика на английском языке

CONTENT

INTRODUCTION 3

1. THE KEY FEATURES OF GASTRONOMIC TOURISM 5

1.1. The concept of gastronomic tourism 5

1.2. The modern trends of gastronomic tourism 7

1.3. Gastronomic tourism and international organizations 10

2. GASTRONOMIC TOURISM AND ITS CONNECTION TO DESTINATION MANAGEMENT AND MARKETING 12

2.1. Gastronomic tourism in promotion of a destination 12

2.2. Slow Food movement and its connection to gastronomic tourism 15

2.3. The project of a gastronomic tour to Italy 16

CONCLUSION 21

REFERENCES 23

Содержание

Выдержка из текста

In this context, the aim of this paper is to give an understanding of how to make gastronomic tourism more attractive and popular people, and as a way of marketing and gastronomic tourism will need to change in order to attract visitors.

This work analysis the features of event tourism organization and current status of event tourism development in the world. The main goal of the paper is to find out the specifics of event management and tourism.

Теоретическую и методологическую основу составляют труды азербайджанских, российских и зарубежных ученых в области экономической теории, мировой экономики и международных экономических отношений, государственные программы в области развития туризма, краткосрочные и долгосрочные планы, материалы министерств и ведомств, а также идеи и предложения учёных и специалистов, а также диалектический и системный подходы к исследованию особенностей туристского сектора современного Азербайджана.

Теоретической основой текущего исследования послужили работы зарубежных и российских ученых в области теории бренд-менеджмента и маркетинга, концепций брендинга территорий и гастрономического развития региона, города. При исследовании терминологии и проблем развития брендинга дестинации автором были изучены работы таких зарубежных авторов как С. Анхольт, Д. Аакер, Б. Бакер, Д. Бухалис, К. Динни, М. Каварацис, Ф. Котлер, К.-С. Оой, Д. Ханкинсон, а также отечественных авторов – Е.Н. Кукиной, Л.В. Ковыневой, Т. В. Мещерякова, А. П. Панкрухина, Н. К. Родионовой и др. При исследовании сущности гастрономии и ресторанов как инструмента брендинга были проанализированы работы таких авторов как Б. Бличфелдт, С. Бойн, В.Э. Гордин, М.А. Дедова, Е. Кохен, М. Матецкая, Н.Е. Нехаева, Ю.Г. Трабская, Х. Холкиер, Д.Холл и др.

Цель дипломной работы – изучить особенности и специфику при разработке предложений по организации гастрономического тура в Армению и разработать гастрономический тур, привлекающий российских потребителей.

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