Abstract:

With the process of globalisation becoming permeable in all spheres of economy it becomes increasingly difficult to determine its actual beginning whether it starts in production, business or its core lies with the actual consumer who develops its potential to the utmost. The international trade network of multinational companies induces a homogenous environment which eliminates regional variety. This arouses the issue what a destination, its local culture and cuisine offer to a tourist arriving from a place in the same state or to a foreign tourist. Travel industry should in such case stimulate the answer, i.e. adapt the services to such a result that the destination is made singular and thus, psychologically, the client's priority. one of the possibilities how to develop the offer of travel industry is to employ adventure tourism and incorporate gastronomy as somewhat of, in American terms, a ''local coleur'' funtioning  as a stimulator to the demand. this target can be ashieved by two different means, first being a sufficient publicity of food tourism and the latter being the incorporation of food tourism into the offer of travel agencies. The authors of this paper focus on the analysis of the incorporation of such given offers into the offers of travel agencies. The research follows up the analysis of a survey from which stemmed the conclusion that there is a desire for such a field in tourism, while it proved considerably difficult to determine the possibilities of them coming to action.