UDC 338.48; JEL L83, Q26 Anhelko, I. V., Oryshchyn, I. S., Popadynets, N. M., Zhuravel, Yu. V., & Nezveshchuk-Kohut, T. S. (2020). Teoretyko-metodychni zasady turystychnoyi pryvablyvosti terytoriy [Theoretical and methodological principles of tourist attractiveness of territories]. In Sotsial'no-ekonomichni problemy suchasnoho periodu Ukrayiny [Socio-Economic Problems of the Modern Period of Ukraine]: Vol. 143 (3) (pp. 43-47). DOI: https://doi.org/10.36818/2071-4653-2020-3-6. [in Ukrainian]. Sources: 15
Authors
Anhelko Iryna VolodymyrivnaPh.D. of Economics
Senior Lecturer of the Department of economics and marketing of the Academic institute of entrepreneurship and advanced technologies of the Lviv Polytechnic National University
Contacts: iryna.anhelko@gmail.com
Webpages:
Oryshchyn Ivan StepanovychSenior Lecturer of the Department of economics and marketing of the Academic institute of entrepreneurship and advanced technologies of the Lviv Polytechnic National University
Contacts: ivan.s.oryshchyn@lpnu.ua
Webpages:
Popadynets Nazariy MykolayovychDoctor of Economics, Senior Researcher
Senior Researcher of the Department of regional economic policy of the Dolishniy Institute of Regional Research of NAS of Ukraine; Associate Professor, Deputy Director for Scientific and Pedagogical Work of the Department of economics and marketing of the Educational and scientific institute of entrepreneurship and advanced technologies of the Lviv Polytechnic National University
Contacts: popadynets.n@gmail.com, (032)270-7089, (096)945-9098
Webpages:
Zhuravel Yuliya ViktorivnaPh.D. of Economics
Doctoral Postgraduate of the Lviv Polytechnic National University; Lecturer of the Lviv State College of Food and Processing Industry of the National University of Food Technologies
Contacts: jul_zhur@ukr.net
Webpages:
Nezveshchuk-Kohut Tetyana SemenivnaPh.D. of Economics, Associate Professor
Head of the Department of technology and organization of restaurant management of the Chernivtsi Institute of Trade and Economics of Kyiv National University of Trade and Economics
Contacts: t.semenivna@gmail.com
Webpages:
ResumeThe article explains different approaches to the definition of the concept «tourist attraction». On the base of the analysis of different approaches, it is determined that tourist attraction is the property of a certain territory (city, district, region, zone, country, the group of countries) which meets the demand and needs of tourists. It was made clear that the level of tourist attractiveness is influenced by a number of factors, among which tourist resources and tourist infrastructure are important. According to the factors of influence, the components of tourist attractiveness are presented. It is determined that a number of methods and criteria are used to assess the attractiveness of territories and objects, each of which has its advantages and disadvantages. It is noted that the shortcomings of certain assessment methods can be minimized as the result of the introduction of certain reservations. It was made clear that in international practice tourist attractiveness is determined by the greatest demand among tourists in regions with rich natural, cultural and historical resources, geographical location, the level of infrastructure development which depends on investment, recreational and tourist resources, and environmental state of a region. It is proved that in Ukraine the territories and tourist zones which have the most valuable elements of the ecological framework (forests, clear rivers, sea coasts, lakes, ponds, etc.) and outstanding historical monuments and places are called tourist-attractive. It is generalized that the expediency and necessity of the quantitative assessment of tourist attractiveness at the level of a country, sphere or a certain region is explained by the identification of those areas whose development stimulation will lead to the possibility of obtaining a positive economic effect in the near future.
Keywords:tourist attractiveness, tourist attractive territory, tourist resources, tourist infrastructure
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