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Competitiveness Patterns of Gastronomic Tourism: Crisis Business Planning, Project Management and Risk Management

    Authors

    • Uliana Martyniuk 1
    • Liudmyla Bondarenko 2
    • Olena Vasiltsova 3
    • Tetiana Shelemetieva 4
    • Oleh Kovalchuk 5

    1 Department of Tourism Business and Hospitality, Faculty of Management, Business and Public Administration, Stepan Gzhytskyi National University of Veterinary Medicine and Biotechnologies of Lviv, Lviv, Ukraine

    2 Department of Tourism and Business Economics, Dnipro University of Technology, Dnipro, Ukraine

    3 PhD in Economics, New York, USA

    4 Department of Tourism, Hotel and Restaurant Business, National University “Zaporizhzhia Polytechnic”, Zaporizhzhia, Ukraine

    5 Department of Marketing, Faculty of Business and Law, Lutsk National Technical University, Lutsk, Ukraine

,

Document Type : Articles

10.33844/ijol.2025.60474
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Abstract

The purpose of the study is to identify the key factors of competitiveness of gastronomic tourism in the context of crisis phenomena, in particular, by conducting a survey to substantiate effective approaches to risk management, project management and business planning in the field of gastronomic tourism. Comparative analysis, systematization, generalization, survey, statistical analysis (Chi square test, Kramer's coefficient).  The survey of 768 respondents in Ukraine and the EU countries in Eastern and Central Europe revealed that the key factors in the development of gastronomic tourism are natural conditions, geographical location, cultural heritage, social food traditions, gastronomic infrastructure, marketing strategies, environmental practices, technological innovations and economic development, with 37.76% of respondents emphasizing the impact of socio-economic changes on tourist demand, which indicates the complex nature of the factors that determine the attractiveness of regions for gastronomic tourism. According to the survey results, the development of gastronomic tourism is most effectively ensured through the promotion of traditional dishes, the use of historical and cultural elements, and the involvement of famous chefs, which emphasizes the importance of authenticity and expert approach, and the stability of the industry is maintained through flexible business model planning, anti-crisis strategies and the formation of a reserve fund, which demonstrates the importance of adaptability and diversification for sustainable development. The results of the statistical analysis of risk identification methods in gastronomic tourism showed that the most significant by χ² are “Financial risk management” and “Analysis of internal and external factors”, which indicates significant differences in the frequency of their use, while SWOT analysis has a weak statistical significance, and the overall Cramer's coefficient indicates a weak interaction between the frequency of methods and their choice, which suggests that there is no strong dependence between these variables.

Keywords

  • Competitiveness
  • Project management
  • Business planning
  • Risk and Crisis management
  • Gastronomic tourism
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International Journal of Organizational Leadership
Volume 14, First Special Issue 2025
January 2025
Page 215-234
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  • Article View: 134
  • PDF Download: 61

APA

Martyniuk, U. , Bondarenko, L. , Vasiltsova, O. , Shelemetieva, T. and Kovalchuk, O. (2025). Competitiveness Patterns of Gastronomic Tourism: Crisis Business Planning, Project Management and Risk Management. International Journal of Organizational Leadership, 14(First Special Issue 2025), 215-234. doi: 10.33844/ijol.2025.60474

MLA

Martyniuk, U. , , Bondarenko, L. , , Vasiltsova, O. , , Shelemetieva, T. , and Kovalchuk, O. . "Competitiveness Patterns of Gastronomic Tourism: Crisis Business Planning, Project Management and Risk Management", International Journal of Organizational Leadership, 14, First Special Issue 2025, 2025, 215-234. doi: 10.33844/ijol.2025.60474

HARVARD

Martyniuk, U., Bondarenko, L., Vasiltsova, O., Shelemetieva, T., Kovalchuk, O. (2025). 'Competitiveness Patterns of Gastronomic Tourism: Crisis Business Planning, Project Management and Risk Management', International Journal of Organizational Leadership, 14(First Special Issue 2025), pp. 215-234. doi: 10.33844/ijol.2025.60474

CHICAGO

U. Martyniuk , L. Bondarenko , O. Vasiltsova , T. Shelemetieva and O. Kovalchuk, "Competitiveness Patterns of Gastronomic Tourism: Crisis Business Planning, Project Management and Risk Management," International Journal of Organizational Leadership, 14 First Special Issue 2025 (2025): 215-234, doi: 10.33844/ijol.2025.60474

VANCOUVER

Martyniuk, U., Bondarenko, L., Vasiltsova, O., Shelemetieva, T., Kovalchuk, O. Competitiveness Patterns of Gastronomic Tourism: Crisis Business Planning, Project Management and Risk Management. International Journal of Organizational Leadership, 2025; 14(First Special Issue 2025): 215-234. doi: 10.33844/ijol.2025.60474

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