Assessing Innovation Potential in Slovene Culinary Events

Dejan Križaj and Eva Horvat
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Dejan Križaj: The University of Primorska, Faculty of Tourism Studies – Turistica, Portorož, Slovenia
Eva Horvat: The University of Primorska, Faculty of Tourism Studies – Turistica, Portorož, Slovenia

Academica Turistica - Tourism and Innovation Journal, 2015, vol. 8, issue 2, 75-84

Abstract: Due to the general scarcity of tourism innovation statistics and information sources in tourism, this analysis focuses on different types of successful micro-tourism organizations and employs case study methodology to study innovation potential in Slovene culinary events. After analysing current culinary and innovation research trends, four events web pages and their media coverage were analysed through a case study approach using qualitative content analysis. Three innovation attribute groups were formed, totalling 23 descriptors of innovation-related activities of the organizers and the events. In the results section, all the attributes are described for each studied case. The discussion section identifies common characteristics, particularities, and implications designated in relation to the innovation potentials of culinary events in Slovenia and in general.

Keywords: tourism innovation; culinary events; national tourism promotion (search for similar items in EconPapers)
Date: 2015
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