D 2022

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

KAJZAR, Patrik and Klára VÁCLAVÍNKOVÁ

Basic information

Original name

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

Authors

KAJZAR, Patrik (203 Czech Republic, belonging to the institution) and Klára VÁCLAVÍNKOVÁ (203 Czech Republic, guarantor, belonging to the institution)

Edition

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

Publisher

Institute of Hospitality Management and Economics

Other information

Language

English

Type of outcome

Stať ve sborníku

Field of Study

50902 Social sciences, interdisciplinary

Country of publisher

Czech Republic

Confidentiality degree

není předmětem státního či obchodního tajemství

Publication form

electronic version available online

References:

RIV identification code

RIV/47813059:19520/22:A0000326

Organization unit

School of Business Administration in Karvina

ISBN

978-80-7632-076-5

Keywords in English

Cuisine; hotel; pandemic; tourism
Změněno: 31/10/2022 15:24, Ing. Patrik Kajzar, Ph.D.

Abstract

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.