出版社：Sveučilište u Rijeci, Fakultet za menadžment u turizmu i ugostiteljstvu, Opatija
摘要：Purpose – As the city aspires to declare itself as a quality dinning destination, this paper aims to provide some guidelines to achieve that goal. Design – The paper aims to appraise as to what extent the gastronomic product supply of Córdoba can be considered a high quality and differentiated one, which may serve as a basis for tourism product development. Methodology – we use a univariate and bivariate analysis in order to describe the socioeconomic variables to explain the variety of restaurants in Córdoba and the relationships among them. To forecast the demand of gastronomic tourism in Córdoba, we use ARIMA models. Finding – The findings of the study give an insight into the gastronomic tourism of Córdoba. Culinary tourism is a growing industry, made up of micro-companies, most of which are restaurants with menus where different dishes of Córdoba gastronomy appear, because they believe that products with designation of origin have an excellent quality and can attract tourists. Originality – The paper makes an estimate of the demand for gastronomic tourism in Córdoba. 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 Córdoba cuisine.
