The necessity for a local level of gastronomic tourism standardization - The case of Torino's city branding

Autor:	Vries, Henk, Go, FM, Alpe, S, Dias, A., Salmelin, B., Pereira, D., Dias, J. M.S.
Přispěvatelé:	Department of Technology and Operations Management, Department of Marketing Management, Innovation Management
Jazyk:	angličtina
Rok vydání:	2018
Předmět:	Service (business) Service quality Standardization Order (exchange) Gastronomy Product (category theory) Business Marketing Combined approach Tourism
Zdroj:	Modeling Innovation Sustainability and Technologies ISBN: 9783319671000 Modeling Innovation Sustainability and Technologies, 205-221 STARTPAGE=205;ENDPAGE=221;TITLE=Modeling Innovation Sustainability and Technologies
DOI:	10.1007/978-3-319-67101-7_16
Popis:	This study investigates the role and opportunities of gastronomy within the cultural re-branding of a city. Entrepreneurs and tourism authorities can emphasize the uniqueness of local cuisine but the common offer by different companies also requires alignment and standardization in order to define what they have in common, to assure product and service quality, and to communicate the service offer to potential customers. This creates a tension between standardization and authenticity: both concepts seem to contradict each other but these are needed in combination. This paradox is explored using the case of an alternative food network in the Italian city Torino. Our findings show the potential of this combined approach of authenticity and local standardization.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_dedup___::be7ed2bbeff30bfc7e86228fcbfdad56 https://doi.org/10.1007/978-3-319-67101-7_16 Zobrazit plný text záznamu