Such statistics led the Spanish government to implement a packet of measures aimed at minimizing the economic impact of COVID-19 and helping to maintain the tourist sector afloat through credit lines, loans, reductions of 50% in social security payments, and the renegotiation of commercial rents. Estimates put losses at over €65 million, and a fall of over 80% in visitors. ![]() The situation has worsened in the second quarter, as the tourist high-season coincides with the all but total closure of hotels and restaurants. But, since March 2020, Córdoba has been profoundly affected by the suspension of tourist activity decreed by the Spanish government in response to the coronavirus SARS-COV2 (COVID-19) pandemic. Since the end of the global economic crisis of 2008–2012, there has been a boom in tourism in Córdoba, consistently ranking among the 15 most competitive Spanish city destinations. The city’s unique cultural melting pot has been the subject of study in numerous areas: segmentation of food market visitors, artificial neural networks, general characteristics and trends, defining the tourism catering service, Designations of Origin the rights of users and obligations of companies ,wine tourism, tourist satisfaction levels traditional gastronomy the nutritional value of traditional dishes, a gastronomic tourism observatory, olive oil tourism restaurant client profile, gastronomy tourism motivations, agri-food products in gourmet shops gastronomic routes industrial gastronomic tourism and gastronomic tourism versus culinary tourism. Gastronomy and the tourist-catering subsector in the province of Córdoba play an important role in the region’s economic and sociocultural development. In any case, the restaurant subsector is contributing significantly to the economic development of many destinations and to the increase in employment-given that it is a very labour-intensive subsector-to territorial revitalization and the strengthening of the brand image of tourist destinations, favouring, likewise, the valorisation, enjoyment and recognition of native gastronomy and agri-food products, culinary recipes and traditional dishes that also make up the hallmarks of cultural and heritage identity of the territories. įor these reasons, the past twenty years have seen tourist catering, as part of the larger hotel and catering industry, become the focus of an increasing amount of scientific research ,however, few empirical studies have been carried out in this regard. Therefore, the quality of the gastronomy and service, along with the physical surroundings, can all produce a profound sensory and cultural experience of significant impact and level of satisfaction, whose several case studies have demonstrated, as in New Zeland, Ireland, India, China, Italy, Colombia and Indonesia. Thus, tourists perceive, in effect, the restaurant subsector as an important attribute of the destination. įood has its intrinsic value and its ethical and symbolic values that are translated through taste. In this way, valuing intangible characteristics of the territory, such as traditions, stories, memories, techniques, habits that are sharing the authenticity of the agri-food technique and cuisine, highlighting the sociocultural appreciation of the resources of rural territories perceived as a set of material and immaterial elements linked to production and the agricultural environment inserted in the perception of a collective territorial heritage. ![]() ![]() Thus, traditional cuisine gives it individual and unique characteristics, associated with various cultural elements present in this process that are part of an identity recognition, which can give it value and become a precious attraction for the tourist cultural activity. The food culture of an ethnic group is influenced by the beliefs, behaviours, religions, values and social norms of the community that come from the accumulation of local culture, a legacy of authenticity from the previous generation. Thus, themes rooted in distinctive terroir characteristics are being especially proposed in gastronomy tourism initiatives at this time of reorganization of activity after 2020 will belong to the local. For many tourist destinations, local gastronomy and tourist catering services have become a strategic factor to providing visitors with a positive experience that is often distinctive and strongly linked to a geographical identity.
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