1. Authentic Gastronomy in Tourism: Implications for Hotel Restaurants Elena Zelenskaya, post-graduate student National Research University “Higher School of Economics” (St. Petersburg, Russia)

2. Gastronomy as Part of Tourist Product Tourist product is touristic experience that comprises a set of commercial and non-commercial services [Fuller, Hanlan, Wilde, 2007] Complexity and compatibility of tourist services Gastronomy in tourism possesses traits of commercial and non-commercial services Gastronomy results from a combination of natural, social and cultural factors of a territory [Grbac, Milohanović, 2008]

3. Development of technologies, penetration of ICT, internationalization of services shortened life cycle of services [Fuller, Hanlan, Wilde, 2007]; changeable understanding of competitiveness factors [Kautonen, Daniels, Monnoyer, 2009] quality innovation uniqueness low risk level Competitiveness in Tourism

4. Authenticity Growing demand for authenticity in response to the tendencies of unification and commodification of culture, alienation from nature Authenticity is dynamic [Sims, 2009] Authenticity in tourism discourse [MacCannell, 1973; 1976]. Authentication is “a process by which something – a role, product, site, object or event – is confirmed as “original”, “genuine”, “real”, or “trustworthy” [Cohen & Cohen, 2012: 1296.] “Cool” authentication vs. “hot” authentication

5. Authentic Gastronomy Authenticity of gastronomic experience, connection between gastronomy and culture of the destination and local identity [Cohen, Avieli, 2004; Govers, 2007; Santich, 2007; Sims, 2009; Everett, Aitchison, 2008; Grbac, Milohanović, 2008; Lin, 2011] Growing demand for authentic gastronomy Notions of «gastronomic experience», «gastronomic senses» Trends in restaurant business

6. Research Design Expert semi-structured interviews with hotel top managers and representatives of Food & Beverage departments Research questions: Do hotel restaurants offer national / local cuisine that is perceived as authentic? Do hotel restaurants use locally produced authentic products? What are the benefits of promoting authentic gastronomy in hotel restaurants from the managers’ point of view? Intervie wee No. Star-rating of hotelAffiliation with a chainInterviewee’s title E15-starChainGeneral Manager E25-starNon-chainDeputy General Manager E33-starNon-chainDirector of Sales and Marketing E44-starChainExecutive Chef E55-starChainRoom Service Manager E65-starChainExecutive Chef E75-starNon-chainRestaurant Manager E84-starChainExecutive Chef E94-starChainRestaurant Manager

7. Interviews’ Implications What challenges prevent hotels from “authenticating” their restaurants? “new inspiration” and innovation for authentic gastronomy limitations for chain hotels and restaurants authentic setting: hotel restaurants vs. street restaurants authentic gastronomy is not a decision- making factor The case of St. Petersburg: educational programmes in the field of gastronomy General demand for authentic gastronomy and local ingredients is growing The case of St. Petersburg: centralized promotional programme of local authentic gastronomy

8. Thank you for your attention! Contact details: Elena Zelenskaya (Chicherina) Higher School of Economics, St. Petersburg echicherina@hse.ru