Формування та використання інтеграційних взаємозв’язків в гастрономічному туризмі

Abstract

Досліджено актуальні питання формування та використання інтеграційних взаємозв’язків в гастрономічному туризмі. Визначено, що ефективна реалізація потенційних можливостей туризму, особливо, гастрономічного може бути реалізована і завдяки створенню та розвитку інтеграційних взаємозв’язків. Сформовано основні типи інтеграції в гастрономічному туризмі. Розкрито загальний зміст типів інтеграції. Встановлено, що об’єднання трьох складових (правова, економічна, виробнича інтеграції) дає максимальний ефект від їх взаємодії, що виражається в зростанні прибутку. Формується синергетичний ефект який виражається позитивним результатом.

Исследованы актуальные вопросы формирования и использования интеграционных взаимосвязей в гастрономическом туризме. Определено, что эффективная реализация потенциальных возможностей туризма, особенно, гастрономического может быть реализована и благодаря созданию и развитию интеграционных взаимосвязей. Сформированы основные типы интеграции в гастрономическом туризме. Раскрыто общий смысл типов интеграции. Установлено, что объединение трех составляющих (правовая, экономическая, производственная интеграции) дает максимальный эффект от их взаимодействия, выражающейся в росте прибыли. Формируется синергетический эффект который выражается положительным результатом.

The article examines topical issues regarding the formation and use of integrative relationships in gastronomic tourism in order to improve the functioning and development of the tourism industry, identify its features and specifics of implementation. Goal. Recently, the tourism industry has become one of the most profitable sectors of the economy, it is this type of economic activity, as well as the sphere of economic relations, the object of scientific research, such a mega system in which intertwine, complement each other the relationships of the micro, macro and mega levels of economic, social, national and regional, legal relations, the business sector and individual consumers. Just in these circumstances it is actualized the need for research on integration interconnections, the formation of integration structures of the tourism industry, namely gastronomic tourism. Therefore, the purpose of the study is to identify the features and the formation of using integrative interconnections in gastronomic tourism. Method. The theoretical and methodological basis of the study are documentary and applied researches of domestic and foreign authors in the context of integration studies, functioning of integration structures, investigation of the essence of integration in the context of social and economic relations, the formation of new organizational and legal forms of business (association, merger). The methodological basis of the research is the systematic and process approaches to the study and investigation of issues related to the formation and use of integration relations in gastronomic tourism. The following methods were used during the research: general scientific, generalization, structural, comparative analysis, documentary analysis. Results. Nowadays, the service sector is developing at a higher rate than material production. One of the most dynamic sectors is the tourism sector, namely the development of gastronomic tourism. Its role in the sphere of economy is one of the most important, which influences the development of such spheres of economic activity as services of tourist companies, collective means of transportation, transport, communication, trade, production of souvenir and other products, food, agriculture, construction and more. There are different ways of shaping and developing the tourism sector. Effective realization of potential tourism and recreation opportunities can also be realized through the creation and development of integration links in tourism. It provides opportunities for growth, increase productivity, creating a result, innovative economic sectors, territories, destinations, UTC (united territorial communities). Scientific novelty. For the development of gastronomic tourism of the Right-bank Polissya, the use of integration interaction will increase the synergistic effect and improve the state of the industry. It is the use of different qualifying types of interaction that creates the possibility of creating new organizational and legal forms of business that help to develop tourism, especially in the field of gastronomy, which has its own specificity. The main types of integration in gastronomic tourism have been formed. The general content of integration types is disclosed. It has been found, that combining the three components (legal, economic, productive integration) gives maximum effect of its engagement, which translates into increased profits. It is formed a synergistic effect which is expressed as a positive result. The practical significance of the work lies in its applied importance. The theoretical significance of the study is that the obtained theoretical conclusions and results are brought to specific methods, which translates into different documentary bases, communications, forms of interaction, and also are used in practice of new organizational and legal forms of economic activity formed as a result of integration interaction. The practical importance is also indicated by the fact that the proposed types of integration in gastronomic tourism can be used in the process of training and retraining of managerial staff, in the elaboration of strategic plans for the development of gastronomic tourism and the entire tourism industry as a regional aspect, or by territorial difference, destination, territorial community, or the country as a whole.