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| Title Details: | |
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Gastronomy and tourism |
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| Authors: |
Theodoridis, Prokopis K. |
| Description: | |
| Abstract: |
In the Sixth chapter, the concept of gastronomy is presented and how it can be integrated into the design of our country’s tourist products. The reader understands the basic concepts of gastronomy and the way it is inextricably linked to the tourist product. The main components of the coexistence of quality gastronomy and tourism are analyzed, and the factors that attract specific customers/tourists are examined.
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| Linguistic Editors: |
Kioseoglou, Nerina |
| Graphic Editors: |
Tsakmaki, Eleni |
| Type: |
Chapter |
| Creation Date: | 27-05-2024 |
| Item Details: | |
| License: |
Attribution - NonCommercial - ShareAlike 4.0 International (CC BY-NC-SA 4.0) |
| Handle | http://hdl.handle.net/11419/13424 |
| Bibliographic Reference: | Theodoridis, P. (2024). Gastronomy and tourism [Chapter]. In Theodoridis, P. 2024. Contemporary Issues in Food Marketing [Undergraduate textbook]. Kallipos, Open Academic Editions. https://hdl.handle.net/11419/13424 |
| Language: |
Greek |
| Is Part of: |
Contemporary Issues in Food Marketing |
| Publication Origin: |
Kallipos, Open Academic Editions |