期刊名称：Izvestiya: Journal of Varna University of Economics
印刷版ISSN：2367-6361
电子版ISSN：2367-6957
出版年度：2019
期号：3
页码：1-13
出版社：University of Economics Varna
摘要：In an ever-growing global market, the rise of high quality tourism product
individualization is a challenge where the domestic tourism product has a
significant chance. Tourism is the most dynamic industry in Montenegro,
which has not reached its zenith yet, and gastro-turism and gastro-offer
are not sufficiently tourist-valued.Montenegro as a receptive tourist
destination, and with the aspiration for better recognition on the
international market, must include all the capacity of authenticity,
because through the introduction of local, original, exclusive, new, it
promotes the tourist product and directs the volume of tourists to this
destination. The aim of the article is to present specifics of the
gastronomic offer of Montenegro, the advantages of valorisation through
tourist offer, emphasize the importance of food safety standards in the
hospitality industry. The authors of the work, through the development of
gastronomic tours that connect all three regional cuisines, authentic
gastronomy based on healthy food, the development of “Slow food”, and
through stories of customs, traditions from the territory of Montenegro,
see a model of synchronization of the under-representation of national
gastronomy in the total tourist product of Montenegro.
