ENOGASTRONOMIC TOURISM BASED AS A TOOL FOR DEVELOPMENT OF HOTEL AND RESTAURANT BUSINESS OF RURAL AREAS
Abstract
The article considers the essence of the concept of "enogastronomic tourism". It was found that this type of service is gaining popularity among tourists both in the world and in Ukraine. Among the biggest problems for the development of this area of hospitality are the chaotic cooperation of tourism entities, the low level of quality of service, the lack of a clear legal framework. The paper proves that the enogastronomic route is an important multiplier for the effective development of the hotel and restaurant business in rural areas. In particular, in terms of supporting producers who have geographical indications and traditional products; preservation and strengthening of biodiversity and cultural heritage of local communities; integration of agricultural production and tourism; diversification of production activities in rural areas and attracting additional financial income from tourists and investors. As an example of effective interaction and effectiveness of cooperation of a wide range of stakeholders in the hospitality industry in Ukraine, examples of enogastronomic routes are given: "The road of wine and taste of Ukrainian Bessarabia" and "The road of wine and taste of Transcarpathia". Such practices have proven their effectiveness in terms of quality development of local industries, with an emphasis on the uniqueness of manufactured products and the development of the logistics aspect of routes. Thus, the formation of enogastronomic tourist routes allows you to combine national history and culture, traditions of local food and beverages and present them as a comprehensive tourist product to potential consumers. This approach will have a positive impact on increasing the number of tourists, the profitability of the tourism business, the level of employment, will help attract investment in the development of domestic producers, economic development and its recognition at the global level.
