Authors:Geetanjali Chetan Achrekar Abstract: Coastal tourism is a mainstay of Goa’s economy and Calangute beach, one of the most densely developed tourism sites in North Goa attracts more than 10 lakh tourists annually. The present study aims to know the resident’s perception regarding the economics and socio-cultural impacts of coastal tourism on the world class tourist destination of Calangute beach, Goa. The investigation is based on the findings of a survey of 180 residents of the beach area. Using a structured questionnaire, a five-point Likert scale and Chi square test statistics, the major finding of the study is that a greater percentage of residents who perceive that the environmental and socio-cultural sustainability is negatively impacted due to rampant growth of tourism activity in this part of Goa’s coastal belt, while for the perception on economic sustainability the results are mixed. The study recommends reducing the negative externalities, by local government monitoring and state policies to incentivise the local people to participate in programs for sustainable coastal tourism development. PubDate: 2021-12-29 Issue No:Vol. 0 (2021)
Authors:Marioara Musteata-Pavel Abstract: Digitalization has provided many advances in the hospitality and tourism sector. Some accommodations have already implemented major changes by integrating new technologies to turn the guest experience into something unexpected and even incredible. Even if the micro-enterprises in the tourism sector have a reputation for focusing on business survival and not being risk takers, and with a limited innovation desire, the technology permeates most aspects of modern tourism business. In order to survive, tourism SMEs need to invest in digitalization. Destinations, businesses and the wider tourism sector will need to fully embrace these new technologies, in order to remain competitive and take advantage of innovation, productivity and value creation potential. Thus, tourism companies need to understand that social media and digital media are important for their future development and to incorporate them in the corporate strategies. The present paper aims to investigate social media usage of tourism companies in Timis County, as a pilot study and how the COVID-19 pandemics changed their behaviour. PubDate: 2021-12-29 Issue No:Vol. 0 (2021)
Authors:Cosmin-Nicolae MIREA, Puiu NISTOREANU Abstract: The aim of this study is to find out what are the research topics and tools used in the literature on tourism and sustainable development in the Danube areas. The Mini Review technique was chosen for this. Based on the keywords Tourism, Danube and Sustainable Development, articles were searched in the literature that meet the following criteria: to be current articles (published between 2017-2021), to be open access and to contain in title the keywords listed above. Several databases were used and 8 articles were identified. The main research tools are quantitative tools, and among the topics addressed were identified rural tourism, wine tourism, tourism resources, but also Covid19 PubDate: 2021-12-29 Issue No:Vol. 0 (2021)
Authors:Giorgi Katamadze Abstract: In the modern world, tourism has become a term that is gaining wider meaning day by day. Years ago, in Georgia, tourism was considered as just a journey, but today tourism has acquired various meanings, including: cultural tourism, gambling tourism, maritime tourism, mountain resort, gastronomic tourism, wine tourism, eco-tourism, adventure, agritourism and others. Despite these many directions in the country, other types of tourism are developing and their individual aspects are also improving. The pandemic had a significant impact on the economic development of those countries, the significant part of the income of which was depended on tourism, and especially affected the coastal region of Ajara AR, where the main economic activity is related to tourism and the tourism season. The article is dedicated to considering the actual problems of tourism during the pandemic as a stress test for the economy and to analyze the positive aspects of this process. The results of the study will be significant for the business entities, as well as for governmental and non-governmental organizations, and for the scientific community and researchers. PubDate: 2021-12-29 Issue No:Vol. 0 (2021)
Authors:Dhian Tyas Untari, Alaidin Rapani, Sutardi Sutardi Abstract: This study aims to 1). Analyzing the factors that influence adolescent interest in culinary products. 2) To find out whether the development of culinary products with their services can generate youth interest in culinary products. In conducting this research, the research population is people in Depok with three categories of adolescents, namely 12-15 years = early adolescence, 15-18 years = middle adolescence, and 18-21 years = late adolescence. With a sample of 87 respondents for each category. Based on the results of research that the development of culinary products and services is very influential on people's interest in consuming a culinary product. By using factor analysis, these factors are reduced to two variables, namely product variables and service variables. The results of the study stated that partially the product was more dominant in building public interest in consuming culinary products. In connection with the development of traditional culinary products, product and service developers can be the focus of the traditional culinary product development strategy PubDate: 2021-12-29 Issue No:Vol. 0 (2021)
Authors:Boghean Florin Abstract: Under the double effect of competitive pressure and demand diversification, companies today feel the need to know their costs better. This is the only way to explain the current development of controlling and its privileged tool, analytical accounting ("management accounting" or "managerial accounting" in Anglo-Saxon), which no enterprise can do without if it wants to survive. The study carried out in the conceptual issue of controlling allowed us to identify its particularities as a useful tool for financial managers. In the research methodology we used as methods: documentation, comparison, synthesis. PubDate: 2021-12-29 Issue No:Vol. 0 (2021)
Authors:Claudia MOISA, Raluca IVAN Abstract: Abstract The aim of this study was to identify trends in industrial tourism literature in bibliometric terms by analyzing scientific studies carried out in recent decades. According to research findings, were observed that experimental researches on industrial tourism do not hold an important place in the Romanian specialized literature and other international publications. This paper conducts a bibliometric overview of the industrial tourism research on the Web of Science (WOS) platform and it identifies the most frequently used terms with regard to industrial tourism, by means of the VOSviewer software tool.
Authors:Palamarja (Vrabie) Olesea Abstract: Bilateral relations between Chisinau and Bucharest after the Second World War have been quite difficult. We must say that a first step in this regard was the development of touristic relations between those two during ‘60s. In 1964 Department for External Tourism has started its activity as part of The Council of Ministers of the Moldavian SSR and handled directly the accomodation and services for international tourists visiting Moldavian SSR or tourist going abroad. The main activity of the Department was to accomodate tourists from Romanian Socialist Republic although in their reports you also can find information about other international tourists. Presenting the number of the Romanian tourists visiting Kishinev as being influenced by the relationship between Bucharest and Moscow might facilitate the understanding of the tourists’ number fluctuations in “60s and ‘70s. PubDate: 2021-12-28 Issue No:Vol. 0 (2021)
Authors:Hakamelamphylla Mawroh Abstract: Gastronomic Tourism is the type of tourism that involves people travelling to different places for the sole purpose of eating local food and engaging in local food related activities. Culture is also an important part of the gastronomic tourist experience because local food signifies the culture of a destination. Meghalaya, a north-eastern state in India, is rich in culture which is an attraction to tourists. Food forms an important part of the Khasi culture of the Khasi tribe of Meghalaya. The Khasi culture is an attractive tourism product with its dances, festivals, attires, religious practices and so on, however, Khasi food is not yet celebrated as a cultural tourism product. Tourists who visit Meghalaya often miss out on tasting and eating Khasi food because of many reasons which are mentioned in this paper. This paper employs content analysis and anecdotal approach towards achieving the objective of projecting the prospective aspects of gastronomic tourism promotion in Meghalaya. Therefore, Khasi food has the prospect to be promoted as a tourism product of Meghalaya because it is inherent with the Khasi culture and accordingly gastronomic tourism in Meghalaya will be branded as an image and promoted for tourism development in the state. PubDate: 2021-12-28 Issue No:Vol. 0 (2021)
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