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Assessing Innovation Potential in Slovene Culinary Events

Author

Listed:
  • Dejan Križaj

    (The University of Primorska, Faculty of Tourism Studies – Turistica, Portorož, Slovenia)

  • Eva Horvat

    (The University of Primorska, Faculty of Tourism Studies – Turistica, Portorož, Slovenia)

Abstract

Due to the general scarcity of tourism innovation statistics and information sources in tourism, this analysis focuses on different types of successful micro-tourism organizations and employs case study methodology to study innovation potential in Slovene culinary events. After analysing current culinary and innovation research trends, four events web pages and their media coverage were analysed through a case study approach using qualitative content analysis. Three innovation attribute groups were formed, totalling 23 descriptors of innovation-related activities of the organizers and the events. In the results section, all the attributes are described for each studied case. The discussion section identifies common characteristics, particularities, and implications designated in relation to the innovation potentials of culinary events in Slovenia and in general.

Suggested Citation

  • Dejan Križaj & Eva Horvat, 2015. "Assessing Innovation Potential in Slovene Culinary Events," Academica Turistica - Tourism and Innovation Journal, University of Primorska Press, vol. 8(2), pages 75-84.
    • Handle: RePEc:prp:jattij:v:8:y:2015:i:2:p:75-84
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    Cited by:

    1. Kotaro Nakamura & Hideyuki Sakamoto & Dejan Križaj, 2017. "Social Value Creation in Art-Related Tourism Projects: The Role of Creative Project Actors in Diverse National and International Settings," Academica Turistica - Tourism and Innovation Journal, University of Primorska Press, vol. 10(2), pages 191-203.

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