The potential of the power enterprises of Vladivostok in the formation of the gastronomic tourism of the region

• Шеметова Елена Васильевна

  E.V. Shemetova. Vladivostok State University of Economics and Service. Vladivostok. Russia

• Ден Валерия Гихоевна

  V.G. Den Vladivostok State University of Economics and Service. Vladivostok. Russia

The  article  explains  the  fundamentals  of  gastronomic  tourism,  which  is  one  of  the  most promising and demanded nowadays. The purpose is to analyze theoretical materials, the results of Vladivostok catering establishments monitoring data and evaluation of their potential for the gastronomic tourist product organization. The methodological basis of the work is the assessment of the services of catering enterprises and their level; authors used such methods as system and statistical analysis, observation, comparison. The study analyzes the dynamics of the tourist flow in Primorsky Territory and the turnover of catering establishments. According to the results of the catering establishments monitoring, which was held by teachers and students of the Department of Tourism and Ecology, the types, their culinary specialization and location, average check and number of seats were identified. Authors identified the share of
enterprises that widely use modern information technologies (interactive menus, applications, product promotion through social networks) as well as the establishments with 2 or more subsidiaries in Vladivostok. The establishments were assessed according to such criteria as transport accessibility, courtesy and attentiveness of the staff, hygiene level and others, as well as the assessment of consumer preferences in catering services in apps like 2GIS and TripAdvisor. According to the results of the monitoring, more than 100 catering enterprises were identified, having  advantages  in  the  assortment  and  level  of  services  rendered,  that  can  be  recommended for inclusion in the guest tourist route. The use of all the resources and capabilities of the infrastructure will give residents and visitors of the city an impression of the cuisine and food culture that will contribute to the development of gastronomic tourism in the region.
Keywords: catering, regional tourism, gastronomic tourism, monitoring of enterprises, guest
route.