Worldwide tourism has become one of the largest and fastest growing industries. Specifically in the South African context, this growth has been confirmed in recent statistics. However, the growth in the tourism industry does not occur without challenges. It brings both benefits and costs to the residents of a host community, consequently generating both positive and negative tourism impacts. Further, it is recognised that once a community becomes a tourism destination, the lives of the residents are influenced by that particular development; thus effecting their Quality of Life (QoL). Only minimal research has, however, been conducted to determine the influence of the perceived impacts of tourism on residents’ QoL, especially in the South African context. A number of theoretical frameworks have been developed in tourism to signify how the perception of or reactions towards tourism of residents in a host community are influenced at any particular stage of development. Pertaining to QoL, various theoretical models have also been created to describe the functioning of the construct. Although theoretical frameworks have been developed that are distinct to tourism and QoL; to date an integrated approach does not exist that explores the influence of tourism on residents’ QoL. In addition to the lack of an integrated approach in literature, the permanency of tourism products too have not yet been examined in literature. Further, permanency has not been examined in order to determine the influence of tourism impacts on residents’ QoL in selected towns, one being a permanent tourism product (PTP) and the other a nonpermanent tourism product (N-PTP). From the above, it can be seen that three theoretical and practical issues exist: (1) only a modest amount of research has been done to determine the influence of tourism impacts on residents’ QoL; (2) an integrated approach does not exist signifying the relationship between tourism impacts and QoL and; (3) permanency as a differentiation factor has not been investigated in host communities. By addressing these issues, a significant contribution will be made to literature, together with the ensuing practical contributions. Therefore, the main goal of the study was to develop a model to indicate the influence of perceived impacts of tourism on residents’ QoL in selected towns; these having specific differentiation made between a PTP and N-PTP. In order to achieve the goal of the study, five objectives were formulated: The first objective was to analyse theoretical frameworks of tourism and QoL and to identify a particular theoretical framework for the study. Specifically, the Social Exchange Theory (SET) was selected from the theoretical frameworks of tourism, while the Bottom-up Spillover theory was designated as it is peculiar to QoL frameworks. Therefore, the derived theoretical framework indicated that an ‘exchange’ process occurs between tourism development and the residents of the host community. More specifically, social exchange arises between the perceived impacts of tourism and life domains in order to establish the QoL of residents in host communities. The second objective was to analyse tourism both as an industry and product in a host community through a review of existing literature. From the literature review, it can be seen that tourism is a growing industry and product, not only internationally but also in the South African context. Permanency as a characteristic was explored comprehensively to define a tourism product while maintaining the differentiation between a PTP and N-PTP. Residents of a host community are noted as important roleplayers in the tourism industry as tourism impacts affect them in PTP and in N-PTP. This importance is emphasised as residents of a host community: (1) influence the tourism experience; (2) determine the attractiveness of a destination and; (3) control the sustainability of tourism in a host community. The third objective was to analyse QoL and its relation to the residents of a host community, once more, through a literature review. From the review, it was observed that QoL has different definitions and views, some more intricate than others. For the purpose of the study, it was determined that QoL can be described appropriately through the Bottom-up Spillover theory. Therefore, QoL is determined through the collaboration of various life domains that, further, may be either objective or subjective in nature. When examining the relationship between tourism development and QoL, it was established that tourism, through tourism products, produces effects that will influence various life domains, consequently determining the QoL of residents in a host community. As with tourism impacts, the QoL of the host community’s residents will subsequently: (1) influence the tourism experience; (2) determine the attractiveness of a destination and; (3) ensure the sustainability of tourism in a community. The fourth objective was to analyse the influence of the economic, environmental, social and cultural impacts of tourism on residents’ QoL and to differentiate between a PTP and N-PTP by using an empirical study. Having in mind that the main goal of the study was to develop a model, Confirmatory Factor Analysis (CFA) and Structural Equation Modelling were conducted on the data. The models, constructed separately for tourism impacts and QoL, were subsequently integrated to determine the influence of the perceived impacts of tourism on residents’ QoL. The model with good model fit statistics and supportive of underlying theory was thereafter accepted for further analysis in order to attain comprehensively the main goal of the study. Thereafter, model development tested permanency of tourism products by specifically determining the influence of perceived impacts of tourism on residents’ QoL in selected towns (PTP and N-PTP). From the latter exercise, no practically significant differences were found between a PTP and N-PTP. Therefore, the model constructed as Stage 3 was accepted as the final model of the study and was given the title of Root’s model of Community TourQoL (CTQ). Specifically, the model signified that positive economic, environmental, social and cultural impacts influence residents’ QoL, while negative environmental and social impacts do not influence residents’ QoL in host community. Furthermore, the model showed that no differences were found between a PTP and N-PTP regarding the influence of perceived impacts of tourism on residents’ QoL. The fifth and final objective was to draw conclusions, indicate contributions, formulate recommendations and present limitations peculiar to the study. The greatest significance of the study is seen in the practical contributions of the study, specifically, the development of Root’s model of Community TourQoL (CTQ). Community and tourism planners and/management can implement the model in both PTP and N-PTP to enhance the positive impacts of tourism; while minimising negative impacts, in order to improve residents’ QoL. / Thesis (PhD (Tourism Management))--North-West University, Potchefstroom Campus, 2013.

The topic of this thesis is the product portfolio innovation of tourism for the segment 55+ on the example of the České Budějovice region. The main aim of this study was to assess the current through the analysis of tourism products for a selected segment - a group of 55+ in Ceske Budejovice. Using the field survey have been identified the requirements and the preferences of the 55+ segment ,on its basis was designed the project of the innovation the tourism's product portfolio for the selected segment.

The thesis, entitled "Analysis of supply adventure tourism in the South Bohemian Region" is to describe and analyze the options and instruments of tourism in selected destination. Work processes typology adventure tourism and also defines key terms related to this topic. It then focuses on identifying different types of adventure tourism, cooperation in the design of an appropriate design and implementation of a new product in the field of adventure tourism.

Tourism is dynamically developing industry of its kind and an important economic factor in a whole world. It acquires an importance in the Czech republic and its regions, in Vysočina region as well. Vysočina region has got a great potential for tourism development but it has not been utilized enough so far. The goal of this dissertation thesis is to create an image of current state of tourism in Vysočina region, evaluate its prerequisites and possibilities that should be taken into account in the future. On the basis of medium-term documents and strategies created by the region and tourism organisation particular goals and mesures are introduced and subsequently evaluated. Thanks to findings from the SWOT analysis and strategies some solutions and projects are suggested at the conclusion of the thesis. They could help for further development. The dissertation thesis reports the view to current tourism issues of in Vysočina region.

<p>Конзумација хране и пића од стране туриста, најважнији облик туристичке потрошње, је у великој мери занемарена у литератури о угоститељству и туризму.&nbsp; Данас, са све много већим интересовањем за јединствену и аутентичну храну&nbsp; и пиће, прехрамбене производе и&nbsp; кухињу све већи број&nbsp; људи путује управо да би искусио&nbsp; локалне специјалитете.&nbsp; Стога&nbsp; је у докторској дисератцији анализиран допринос локалне хране и&nbsp; пића, као и култура&nbsp; исхране у процени потрошње локалних гастрономских производа, атрактивности дестинације, укупног&nbsp; задовољства и будућих намера туриста да поново посете дестинацију, као и провера имиџа српске гастрономије са посебним акцентом на социо- демографске карактеристике страних туриста који су посетили градске центре Србије. Истраживање у докторској дисертацији има четири задатака. Главни задатак&nbsp; је провера предложеног модела доприноса хране, пића и културе&nbsp; исхране на примеру Србија. Први&nbsp; задатак&nbsp; рада&nbsp; је да се утврде&nbsp; разлике између ставова туриста који су боравили у Новом Саду и Београду у перцепцији локалне хране,&nbsp; пића&nbsp; и културе&nbsp; исхране Србије. Други&nbsp; задатак&nbsp; рада&nbsp; је испитивање&nbsp; разлика између социо-демографских карактеристика испитаника у конзумацији локалне хране и пића као и искуства у вези са културом&nbsp; исхране кодиспитаника. Трећи&nbsp; задатак&nbsp; је да се утврди у којој мери конзумација локалне хране, локалног<br />пића и искуству у култури исхране доприноси&nbsp; у процени&nbsp; атрактивности&nbsp; дестинације, укупномзадовољству и будућим намерама туриста да поново посете дестинацију.&nbsp; На крају, четвртизадатак је провера имиџа&nbsp; српске гастрономије из перспективе страних туриста.&nbsp; Анкетноистраживање је спроведено у Србији, конкретно у Београду и Новом Саду,&nbsp; током шестистраживачки месеци од маја до октобра 2016.&nbsp; године. Циљну узорачку популацију чинили су страни туристи који су у&nbsp; истраживачком периоду&nbsp; боравили у Србији. Пригодним узорковањемсакупљено је&nbsp; укупно 674 валидних анкета које су даље коришћене у статистичким анализама. Застатистичку обраду коришћено је неколико статистичких&nbsp; техника и статистичких&nbsp; софтвера.Анализа&nbsp; варијансе,&nbsp; т-тестова и вишеструка хијерархијска регресиона анализа&nbsp; су статистичке технике коришћене за истраживање.&nbsp; Статистички софтвери SPSS 18.0, AMOS&nbsp; 21&nbsp; и&nbsp; &bdquo;lavaan&quot; направљеног за R окружење су коришћени за обраду података.</p><p>На основу тестираног модела може се закључити да је на примеру Србије у тестираном узорку локална храна, локално пиће и култура исхране&nbsp; су&nbsp; значајни конструкти у процени&nbsp; потрошње производа, атрактивности дестинације, укупног задовољства и будућих намера туриста да поново посете дестинацију али и у испитивању разлика између&nbsp; социо-демографских карактеристика испитника. Према резултатима налаза&nbsp; интерна&nbsp; поузданост&nbsp; модела&nbsp; за&nbsp; све&nbsp; конструкте је у задовољавајућем степену. Даље, резултати су показали да је српска храна, пиће и&nbsp; култура исхране прихватљива код страних туриста и да се сматрају значајним елементом&nbsp; туристичког производа.&nbsp; Већина социо-демографских &nbsp;карактеристика испитника су показале&nbsp; разлике са осталим варијаблама (конзумација локалне хране, конзумација локалних пића и&nbsp; култура исхране).&nbsp; Резултати показују да је имиџ српске гастрономије из перспективе страних туриста позитиван. Показано је да су туристи локалну гастрономију оценили као &bdquo;укуснa&quot;, да је понуда богата јелима од меса и да је цена прихватљива тј разумна цена, без обзира на&nbsp; град који&nbsp; су посетили. Главни допринос истраживања конзумације локалне хране и пића, као и искуство у&nbsp; вези са културом исхране&nbsp; на дестинацији није да повећа број посетилаца већ да&nbsp;&nbsp; заинтересује и&nbsp; задовољи искуство туриста и развије идентитет локалне кухиње&nbsp; као моћно средство у изградњи&nbsp; бренда и имиџа дестинације.</p> / <p>Konzumacija hrane i pića od strane turista, najvažniji oblik turističke potrošnje, je u velikoj meri zanemarena u literaturi o ugostiteljstvu i turizmu.&nbsp; Danas, sa sve mnogo većim interesovanjem za jedinstvenu i autentičnu hranu&nbsp; i piće, prehrambene proizvode i&nbsp; kuhinju sve veći broj&nbsp; ljudi putuje upravo da bi iskusio&nbsp; lokalne specijalitete.&nbsp; Stoga&nbsp; je u doktorskoj diseratciji analiziran doprinos lokalne hrane i&nbsp; pića, kao i kultura&nbsp; ishrane u proceni potrošnje lokalnih gastronomskih proizvoda, atraktivnosti destinacije, ukupnog&nbsp; zadovoljstva i budućih namera turista da ponovo posete destinaciju, kao i provera imidža srpske gastronomije sa posebnim akcentom na socio- demografske karakteristike stranih turista koji su posetili gradske centre Srbije. Istraživanje u doktorskoj disertaciji ima četiri zadataka. Glavni zadatak&nbsp; je provera predloženog modela doprinosa hrane, pića i kulture&nbsp; ishrane na primeru Srbija. Prvi&nbsp; zadatak&nbsp; rada&nbsp; je da se utvrde&nbsp; razlike između stavova turista koji su boravili u Novom Sadu i Beogradu u percepciji lokalne hrane,&nbsp; pića&nbsp; i kulture&nbsp; ishrane Srbije. Drugi&nbsp; zadatak&nbsp; rada&nbsp; je ispitivanje&nbsp; razlika između socio-demografskih karakteristika ispitanika u konzumaciji lokalne hrane i pića kao i iskustva u vezi sa kulturom&nbsp; ishrane kodispitanika. Treći&nbsp; zadatak&nbsp; je da se utvrdi u kojoj meri konzumacija lokalne hrane, lokalnog<br />pića i iskustvu u kulturi ishrane doprinosi&nbsp; u proceni&nbsp; atraktivnosti&nbsp; destinacije, ukupnomzadovoljstvu i budućim namerama turista da ponovo posete destinaciju.&nbsp; Na kraju, četvrtizadatak je provera imidža&nbsp; srpske gastronomije iz perspektive stranih turista.&nbsp; Anketnoistraživanje je sprovedeno u Srbiji, konkretno u Beogradu i Novom Sadu,&nbsp; tokom šestistraživački meseci od maja do oktobra 2016.&nbsp; godine. Ciljnu uzoračku populaciju činili su strani turisti koji su u&nbsp; istraživačkom periodu&nbsp; boravili u Srbiji. Prigodnim uzorkovanjemsakupljeno je&nbsp; ukupno 674 validnih anketa koje su dalje korišćene u statističkim analizama. Zastatističku obradu korišćeno je nekoliko statističkih&nbsp; tehnika i statističkih&nbsp; softvera.Analiza&nbsp; varijanse,&nbsp; t-testova i višestruka hijerarhijska regresiona analiza&nbsp; su statističke tehnike korišćene za istraživanje.&nbsp; Statistički softveri SPSS 18.0, AMOS&nbsp; 21&nbsp; i&nbsp; &bdquo;lavaan&quot; napravljenog za R okruženje su korišćeni za obradu podataka.</p><p>Na osnovu testiranog modela može se zaključiti da je na primeru Srbije u testiranom uzorku lokalna hrana, lokalno piće i kultura ishrane&nbsp; su&nbsp; značajni konstrukti u proceni&nbsp; potrošnje proizvoda, atraktivnosti destinacije, ukupnog zadovoljstva i budućih namera turista da ponovo posete destinaciju ali i u ispitivanju razlika između&nbsp; socio-demografskih karakteristika ispitnika. Prema rezultatima nalaza&nbsp; interna&nbsp; pouzdanost&nbsp; modela&nbsp; za&nbsp; sve&nbsp; konstrukte je u zadovoljavajućem stepenu. Dalje, rezultati su pokazali da je srpska hrana, piće i&nbsp; kultura ishrane prihvatljiva kod stranih turista i da se smatraju značajnim elementom&nbsp; turističkog proizvoda.&nbsp; Većina socio-demografskih &nbsp;karakteristika ispitnika su pokazale&nbsp; razlike sa ostalim varijablama (konzumacija lokalne hrane, konzumacija lokalnih pića i&nbsp; kultura ishrane).&nbsp; Rezultati pokazuju da je imidž srpske gastronomije iz perspektive stranih turista pozitivan. Pokazano je da su turisti lokalnu gastronomiju ocenili kao &bdquo;ukusna&quot;, da je ponuda bogata jelima od mesa i da je cena prihvatljiva tj razumna cena, bez obzira na&nbsp; grad koji&nbsp; su posetili. Glavni doprinos istraživanja konzumacije lokalne hrane i pića, kao i iskustvo u&nbsp; vezi sa kulturom ishrane&nbsp; na destinaciji nije da poveća broj posetilaca već da&nbsp;&nbsp; zainteresuje i&nbsp; zadovolji iskustvo turista i razvije identitet lokalne kuhinje&nbsp; kao moćno sredstvo u izgradnji&nbsp; brenda i imidža destinacije.</p> / <p>The consumption of food and beverages by the tourists, the most important form of tourist consumption is being largely ignored in the literature of hospitality and tourism. Today, with a greater interest in the unique and authentic food and beverages, food products and cuisine, there are an increasing number of people who travel just to experience local specialties. Therefore, this PhD thesis analyzes the<br />contribution of local food and beverages, as well as food culture in the assessment of consumption of local culinary products, destination attractiveness, overall satisfaction and future intentions of tourists to re-visit a tourist destination, and also the verification of the image of Serbian gastronomy with a special emphasis on socio-demographic characteristics of foreign tourists who visited the city centers of Serbia.There are four tasks in the study of this doctoral thesis. The main task is the verification of the proposed model of the contribution of food, beverages and food culture in the case of Serbia. The first task of thestudy was to determine the differences between the attitudes of tourists who stayed in Novi Sad and Belgrade in their perception of local food, beverages and food culture of Serbia. Another task of this paper is testing the differences between socio-demographic characteristics of respondents in the consumption of local food and beverages, as well as the experiences related to the culture of food in respondents. The third task is to determine to what extent is the consumption of local food, local beverages and the experience of food culture contributes to the assessment of destination&lsquo;s attractiveness, overall satisfaction and future intentions of tourists to re-visit a destination. Finally, the fourth task is to verify the image of Serbian gastronomy from the perspective of foreign touris ts. The survey was conducted in Serbia, i.e. in Belgrade and Novi Sad, during a six months research from May to October 2016. The target sample population being comprised of foreign tourists who stayed in Serbia<br />during the period of the survey. A total of&nbsp; 674 valid surveys were collected by&nbsp; appropriate sampling,and these were later used in statistical analyses. For the purpose of statistical analysis, several statistical techniques and statistical software were used. Statistical techniques used for the sur vey are t-tests variance analysis and multiple hierarchical regression analysis. Statistical software SPSS 18.0, AMOS<br />21 and &bdquo;lavaan&quot; made for R environment were used for data processing.</p><p>Based on the tested model, it can be concluded that in the case of Serbia in the sample tested, local food, local beverages and food culture are a significant construct in the assessment of product consumption, attractiveness of a destination, overall satisfaction and future intentions of tourists to re-visit a destination, but also in examining the differences between socio-demographic characteristics of respondents. According to research findings, the internal reliability of the model for all constructs is at a satisfactory level. Furthermore, the results showed that the Serbian food, beverages and food culture are acceptable to foreign tourists and are to be considered an important element of the tourism product.Most of the socio-demographic characteristics of respondents have shown differences with the other<br />variables (consumption of local food, local beverages and food culture). The results show that the image of Serbian gastronomy from the perspective of foreign tourists is positive. It is indicated that tourists assess local gastronomy as ―delicious‖, that there is a&nbsp; lot of dishes made of meat on offer and that the price is acceptable i.e. reasonable, regardless of the city they stayed in. The main contribution to the research on consumption of local food and drinks, as well as food culture related experience at a destination is not to increase the number of visitors, but to intrigue and satisfy the experience of tourists and develop the identity of local cuisine as a powerful tool in creating a brand and an image of the destination.</p>