Gastronomy and quality in a global Europe

Abstract

The article intends to primarily promote gastronomy as a tourist attraction, from the perspective of quality and great potential tourism within the framework of globalization in Europe. It seeks to understand the necessity to establish the effects on tourism of the host markets worldwide, European and domestic, and especially assess the impact of gastronomy taking into account supply, quality and competitiveness, and from examining demand response as a product with its own identity and motivation. We also studied the different types of catering establishments in Europe and Spain, as well as the coexistence between the global supply that opens borders and local business establishments that symbolize the identity of the destination.