SELECTED TRENDS IN GASTRONOMY AS A CHALLENGE FOR
ENTREPRENEURSHIP IN THE HOTEL INDUSTRY

D 2022

SELECTED TRENDS IN GASTRONOMY AS A CHALLENGE FOR ENTREPRENEURSHIP IN THE HOTEL INDUSTRY

KAJZAR, Patrik a Klára VÁCLAVÍNKOVÁ

Základní údaje

Originální název

SELECTED TRENDS IN GASTRONOMY AS A CHALLENGE FOR ENTREPRENEURSHIP IN THE HOTEL INDUSTRY

Autoři

KAJZAR, Patrik (203 Česká republika, domácí) a Klára VÁCLAVÍNKOVÁ (203 Česká republika, garant, domácí)

Vydání

Praha, 10th INTERNATIONAL CONFERENCE PROCEEDINGS_CURRENT TRENDS IN SPA, HOSPITALITY AND TOURISM, od s. 112-124, 13 s. 2022

Nakladatel

Institute of Hospitality Management and Economics

Další údaje

Jazyk

angličtina

Typ výsledku

Stať ve sborníku

Obor

50902 Social sciences, interdisciplinary

Stát vydavatele

Česká republika

Utajení

není předmětem státního či obchodního tajemství

Forma vydání

elektronická verze "online"

Odkazy

URL

Kód RIV

RIV/47813059:19520/22:A0000326

Organizační jednotka

Obchodně podnikatelská fakulta v Karviné

ISBN

978-80-7632-076-5

Klíčová slova anglicky

Cuisine; hotel; pandemic; tourism

Změněno: 31. 10. 2022 15:24, Ing. Patrik Kajzar, Ph.D.

Anotace

V originále

The article focuses on the specific use of modern trends in the food service and hotel industry. The main aim is to identify the evolution of these trends in the context of the COVID pandemic and the limitations that have emerged. The authors identify the main trends that are relevant in gastronomy. The methods used are comparison and literature search. the introduction of new trends is a necessity from the customer's point of view. The main trends are digitalisation. responsible and sustainable tourism, thriving wellnessare walking (56% of travelers), visiting a spa or receiving beauty treatments (33%), cycling (24%), water sports activities (22%), taking a full body detox vacation (17%), changed views on mobility and hanged business travel.

Citovat

KAJZAR, Patrik a Klára VÁCLAVÍNKOVÁ. SELECTED TRENDS IN GASTRONOMY AS A CHALLENGE FOR ENTREPRENEURSHIP IN THE HOTEL INDUSTRY. Online. In 10th INTERNATIONAL CONFERENCE PROCEEDINGS_CURRENT TRENDS IN SPA, HOSPITALITY AND TOURISM. Praha: Institute of Hospitality Management and Economics, 2022, s. 112-124. ISBN 978-80-7632-076-5.

@inproceedings{62325,
   author = {Kajzar, Patrik and Václavínková, Klára},
   address = {Praha},
   booktitle = {10th INTERNATIONAL CONFERENCE PROCEEDINGS_CURRENT TRENDS IN SPA, HOSPITALITY AND TOURISM},
   keywords = {Cuisine; hotel; pandemic; tourism},
   howpublished = {elektronická verze "online"},
   language = {eng},
   location = {Praha},
   isbn = {978-80-7632-076-5},
   pages = {112-124},
   publisher = {Institute of Hospitality Management and Economics},
   title = {SELECTED TRENDS IN GASTRONOMY AS A CHALLENGE FOR ENTREPRENEURSHIP IN THE HOTEL INDUSTRY},
   url = {https://vshe.cz/veda-a-vyzkum/konference-vsh/konference/2022-2/},
   year = {2022}
}

TY  - JOUR
ID  - 62325
AU  - Kajzar, Patrik - Václavínková, Klára
PY  - 2022
TI  - SELECTED TRENDS IN GASTRONOMY AS A CHALLENGE FOR ENTREPRENEURSHIP IN THE HOTEL INDUSTRY
PB  - Institute of Hospitality Management and Economics
CY  - Praha
SN  - 9788076320765
KW  - Cuisine
KW  - hotel
KW  - pandemic
KW  - tourism
UR  - https://vshe.cz/veda-a-vyzkum/konference-vsh/konference/2022-2/
N2  - The article focuses on the specific use of modern trends in the food service and hotel industry. The main aim is to identify the evolution of these trends in the context of the COVID pandemic and the limitations that have emerged. The authors identify the main trends that are relevant in gastronomy. The methods used are comparison and literature search. the introduction of new trends is a necessity from the customer's point of view. The main trends are digitalisation. responsible and sustainable tourism, thriving wellnessare walking (56% of travelers), visiting a spa or receiving beauty treatments (33%), cycling (24%), water sports activities (22%), taking a full body detox vacation (17%), changed views on mobility and hanged business travel.
ER  -

KAJZAR, Patrik a Klára VÁCLAVÍNKOVÁ. SELECTED TRENDS IN GASTRONOMY AS A CHALLENGE FOR ENTREPRENEURSHIP IN THE HOTEL INDUSTRY. Online. In \textit{10th INTERNATIONAL CONFERENCE PROCEEDINGS\_{}CURRENT TRENDS IN SPA, HOSPITALITY AND TOURISM}. Praha: Institute of Hospitality Management and Economics, 2022, s.~112-124. ISBN~978-80-7632-076-5.

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