Book
Кын-портал к красотам Древнего Урала
Kyn - portal to the beauties of ancient Ural. It is a review of the historical-cultural attractions and tourist routes in Kyn. The settlement is an old mountain centre where the buildings of the former factory remained. It impresses by the beauty of chusovaya cliffs.
Purpose – The purpose of this paper is to introduce findings of comparative analysis and various models based on cultural heritage resources to foster regional development.
Design/methodology/approach – Comparison of operational schemes, market positions and branding of three successful cultural heritage centers in Germany, Great Britain and Russia demonstrates a variety of regional development models based on cultural resources and tourism development, and reveals their advantages and disadvantages.
Findings – The paper evidences the potential of cultural resources and the tourism sector as drivers for regional development, and helps formulate basic recommendations for the Russian situation requiring elaboration of adequate financial and social instruments.
Originality/value – The paper provides a complex analysis of different operational models in three European countries with regard to specific national situations and specificity of heritage operational management.
The paper gives an overview of current situation in tourism industry in Russia. This research studies some economic effects of tourism in Russia in comparison with other countries and assesses the multiplicative effect of tourism on the country economy. The research is based on data of Rosstat and WTTC. The analysis can provide useful information to help maximize the economic impact of tourism on the economy of Russia and give a forecast of tourism development in the country.
In recent years there has been a significant growth of interest in regional gastronomic brands. In this chapter the authors analyse the structure, content and individual characteristics of the gastronomic industry as a key component of a regional tourism product. The apparent interest in this gastronomic component stems from tourists’ desire to obtain a deeper understanding of the specificities of the area they are visiting, and to diversify and intensify the impressions garnered on their trips.
The purpose of this chapter therefore is to discover if it is possible to create a gastronomic brand for a territory that lacks a pronounced local cuisine, and to define the foundations and the specific ways in which such a brand might be created. We take St. Petersburg, Russia, as a test case for considering the possible methods of gastronomic brand formation under the conditions of multiculturalism and the lack of a well-defined local cuisine.
Currently, the role of gastronomy in promoting St. Petersburg as a tourist destination is negligible. The search for a gastronomic brand is based on the underlying principles of place branding and recognition of the crucial role that branding plays in creating a tourist image of a territory. This search is also based on research concerning the gastronomic component of the tourist product and an analysis of the motivational factors underpinning gastronomic services targeted at tourists.
St. Petersburg is one of the largest tourist centres in Europe. Largely because of the world-famous cultural image of the city, the level of development and promotion of St. Petersburg’s entire branding as a tourist destination is considerably superior to a gastronomic brand alone. However, the image of a particular location cannot be considered to be complete without a gastronomic component. The effect of gastronomic branding as an instrument to promote a location on the international tourism market should not be underestimated.
However, in the case of St. Petersburg, the gastronomic component of its tourist brand is not clearly defined and does not by itself attract tourists to the city.
This chapter is organised as follows. In the section Theoretical Framework, the authors examine the following: the connection between gastronomy and tourism; the idiosyncrasies of the gastronomic experience of tourists; the fundamental principles of regional branding; and the characteristics of gastronomic branding of destinations.
The section Data and Methodology contains a description of the methodology employed for conducting an stakeholder interview, the criteria under which the stakeholder were selected, and the components of the main stakeholder groups.
In the section Findings, the authors present the key results of the stakeholder survey and the answers to the following questions: How do the stakeholders evaluate the relevance and the prospects of gastronomic brand formation? Do the stakeholders consider gastronomic brand formation in St. Petersburg to be possible on the basis of its cultural and historic heritage? The most important part of the survey was the determination of the basic elements and the specific ways of creating a gastronomic brand for St. Petersburg (on the basis of stakeholders opinions).
Following on from this, we then conducted a series of in-depth expert interviews in order to collect more details to describe the major components of a St. Petersburg gastronomic brand. The authors distinguished four components of the city’s gastronomic brand creation.
The 2017 Fifth International Conference on Management and Technology in Knowledge, Service, Tourism & Hospitality (SERVE 2017) was held on 21-22 October 2017 and on 30 November 2017, in Bali, Indonesia and at the Financial University under the Government of the Russian Federation, Moscow, Russia. The theme of the conference was "Financial and Economic Tools Used in the World Hospitality Industry".
Conference contributions dealt with various interdisciplinary research topics, particularly in the fields of social sciences, economics, business, management, education, and finance. Through this conference proceedings volume, we propose to launch a renewed discussion of how financial and economic tools can be used in the world hospitality, service, and tourism industries. The purpose of this volume is to develop new theoretical and empirical knowledge that explores the possibilities of developing tourism, hospitality, service industries in sharing economy. These proceedings should be of interest to academics and professionals in the wider field of social sciences, including disciplines such as education, psychology, tourism and knowledge management.
A Study on the strategies for attracting Incentive Tour : Focused on JeJu Island in South Korea