This dissertation was written as part of the MSc in Sustainable Developmentat the International Hellenic University. The dissertation examines the typology of gastronomy tourism and tourists with regard to Ukraine and especially the city of Odessa, having great prospects of development in this field of tourism.Based on a literature review and research using experimental methods, such as survey through questionnaires, SWOT analysis, Made mapping and the method of Focus groups, it has been found that the development of gastronomic tourism in this destination is possible, subject to a number of urgent measures. A special emphasis should be placed on the specific and unique Odessa cuisine having a history and a long tradition. Nine gastronomic tours in the Odessa region have been proposed and developed in detail.Gastronomy tourism is a rapidly and successfully developing industry contributing important part to the national gross product. One of significant subjects of studies in the
field of gastronomy tourism is its typology. Besides,
not very much is known about peculiarities of gastronomy tourism and tourists in specific destinations like Odessa, my native city. The main objectives of the study in the dissertation were:
- To define the typology of gastronomy tourism and tourists in Odessa region based on literature review and research results;
- To analyze the state of gastronomy tourism in Odessa region;
- To outline prospects of further development of gastronomy tourism in Odessa
using different research methods and obtained results.
Main features of Ukrainian and Odessa gastronomic tourism have been studied by the method of questionnaires survey, Focus groups method, SWOT analysis and Mind mapping. Two Focus groups were composed of local tourism professionals and experienced Odessa tourists to figure out a typology of Odessa tourists and outline urgent measures for the future local tourism business reform with the gastronomic orientation. Useful results have been obtained by SWOT analysis and Mind mapping for strategic planning of the successful development of gastronomy tourism in Odessa. Nine specific gastronomy tours have been proposed and designed considering multinational character of Odessa cuisine, such as Odessa, Ukrainian, Jewish, Bulgarian, Bessarabia, and Greek Cuisines, as well as Wineries of the Odessa region, Fishing with Tasting, and Odessa Markets. Further research by applying quantitative methods, increasing a number of respondents in the samples, with precise research questions and hypotheses is needed for fundamental restructuring of gastronomy tourism business in Odessa. I would like to express my gratitude to my supervisor, Prof. Evangelos Christou, for his support, patience, and encouragement. His advice was essential to the completion of this dissertation.
I would like also to thank the Erasmus Mundus EFFORT project for funding my studies and for giving me the opportunity to meet so many interesting people