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Regional Gastronomy in the Tourism Industry of Eastern Slovakia

In: Innovation and Creativity in Tourism, Business and Social Sciences

Author

Listed:
  • Andrej Malachovský

    (Matej Bel University)

  • Lenka Baricová

    (Matej Bel University)

  • Radka Marčeková

    (Matej Bel University)

Abstract

The aim of the contribution is to examine the offer of regional dishes in selected restaurants in eastern Slovakia and its influence on consumer decision-making when purchasing gastronomic services. In tourism, we distinguish two different concepts from the point of view of gastronomy. It is about national and regional gastronomy. National gastronomy is represented by well-known selected dishes that can usually be purchased throughout the country. Regional gastronomy offers more specific regional dishes. Today’s visitors in the tourism industry are often looking for an original product associated with a specific region. Such a product has a high potential to improve the attractiveness and increase the visitation of the region. The strong demand for tasty and original regional dishes is a significant trend in Europe. The research sample consists of selected restaurants from eastern Slovakia, in which we analyze the offer. A questionnaire designed for visitors to selected restaurants was used to collect data. The obtained data are processed by selected statistical methods and graphically interpreted. Research has shown that the share of regional dishes on the menus of selected restaurants is growing and the demand for these dishes is high. It is gratifying that there is a strong demand for regional dishes also from foreign guests. A significant competitive advantage for restaurants is the offer of regional dishes in accordance with the trends in the development of demand in the tourism industry.

Suggested Citation

  • Andrej Malachovský & Lenka Baricová & Radka Marčeková, 2025. "Regional Gastronomy in the Tourism Industry of Eastern Slovakia," Springer Proceedings in Business and Economics, in: Vicky Katsoni & Carlos Costa (ed.), Innovation and Creativity in Tourism, Business and Social Sciences, pages 47-59, Springer.
    • Handle: RePEc:spr:prbchp:978-3-031-87019-4_4
    DOI: 10.1007/978-3-031-87019-4_4
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    More about this item

    Keywords

    Dish; Regional gastronomy; Restaurant; Tourism visitor; Management; L83; Z32;
    All these keywords.

    JEL classification:

    • L83 - Industrial Organization - - Industry Studies: Services - - - Sports; Gambling; Restaurants; Recreation; Tourism
    • Z32 - Other Special Topics - - Tourism Economics - - - Tourism and Development

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