The Nature and Structure of the Consumption of Raw Materials for the Cooking Production from Agritouristic Pensions

Violeta-Andreea Andreiana, Maria-Cristina Stefan and Dragos-Mihai Panagoret
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Violeta-Andreea Andreiana: Valahia University of Targoviste, Romania
Maria-Cristina Stefan: Valahia University of Targoviste, Romania
Dragos-Mihai Panagoret: Valahia University of Targoviste, Romania

Economics and Applied Informatics, 2017, issue 1, 31-35

Abstract: Year after year, the statistics show that the rural tourism has gained more and more followers. Many reasons are cited to explain this evolution: the influence of ecological ideas, a desire to evade the classical tourist structures, the discovery of a fair price/quality ratio. The work is based on the following grounds: willingness to support the environmental organizations in their approach to the population’s consumption/use of organic products; providing a database of survey to the managers in rural areas; boosting Romanian tourists to get to know the country, traditions, customs; last but not least, we wanted to draw a warning signal on the need for the establishment of the objectives within the framework of rural tourism from the perspective of the sustainability and consumption of healthy products.

Keywords: Tourism; Agritourism; Ecoturism; Agritouristic pensions; Culinary production (search for similar items in EconPapers)
Date: 2017
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Persistent link: https://EconPapers.repec.org/RePEc:ddj:fseeai:y:2017:i:1:p:31-35

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