MILLÁN VÁZQUEZ DE LA TORRE, GENOVEVA, Hernandez Rojas, Ricardo , Navajas Romero, Virginia
No
Tour. Hosp. Manage.
Article
Científica
0.183
01/01/2016
000413065000005
2-s2.0-84995543429
Purpose - As the city aspires to declare itself as a quality dinning destination, this paper aims to provide some guidelines to achieve that goal.\n Design - The paper aims to appraise as to what extent the gastronomic product supply of Cordoba can be considered a high quality and differentiated one, which may serve as a basis for tourism product development.\n Methodology - we use a univariate and bivariate analysis in order to describe the socioeconomic variables to explain the variety of restaurants in Cordoba and the relationships among them. To forecast the demand of gastronomic tourism in Cordoba, we use ARIMA models.\n Finding - The findings of the study give an insight into the gastronomic tourism of Cordoba. Culinary tourism is a growing industry, made up of micro-companies, most of which are restaurants with menus where different dishes of Cordoba gastronomy appear, because they believe that products with designation of origin have an excellent quality and can attract tourists.\n Originality - The paper makes an estimate of the demand for gastronomic tourism in Cordoba. No other study on the topic exists due to the complexity of obtaining reliable information. The originality of this paper comes out of the need to forecast and identify the socioeconomic characteristics of the Cordoba cuisine.
Gastronomic routes; Protected Designation of Origin; Gastronomic Tourism; ARIMA models; Cordoba