The thesis deals with the application of regional foods, their use in gastronomic restaurants and their share of the importance of tourism. Major emphasis is placed on research into how big motivation users of dining restaurants and whether the current menu includes traditional regional foods and local culinary specialities. The theoretical part is introduced such as gastronomy and tourism related issues. It is also presented as an example of individual projects, which are implemented in the Czech Republic and organizations that are engaged in the catering industry. The practical part is focused on the mindset and motivation of people in a matter of culinary tourism and the current choice of fine dining restaurants. Results are presented for clarity in graphs and tables.
| Identifer | oai:union.ndltd.org:nusl.cz/oai:invenio.nusl.cz:251939 |
| Date | January 2016 |
| Creators | STEHLÍKOVÁ, Jaroslava |
| Source Sets | Czech ETDs |
| Language | Czech |
| Detected Language | English |
| Type | info:eu-repo/semantics/masterThesis |
| Rights | info:eu-repo/semantics/restrictedAccess |
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