PECULIARITIES OF USING TRADITIONAL BOYKO CUISINE IN THE SYSTEM OF TOURIST CATERING ORGANIZATION

Abstract

The article examines the peculiarities of using the traditional cuisine of Boykivshchyna in the system of tourist catering organization and substantiates its role as an important component of gastronomic tourism development in the Carpathian region. The gastronomic heritage of Boykivshchyna is analyzed as a valuable element of intangible cultural heritage and as a resource for creating a competitive and authentic tourist product. It is determined that traditional Boyko cuisine performs not only a service function but also cultural, communicative, educational and image-building functions, contributing to the formation of a memorable tourist experience and strengthening the attractiveness of tourist destinations. Particular attention is paid to the transformation of food services from a basic element of tourist infrastructure into an integral part of tourist and excursion activities. The most common traditional dishes, products and methods of cooking characteristic of the Boyko ethnographic region are identified. The study proves that the inclusion of authentic dishes in restaurant menus, gastronomic routes, festival events, culinary master classes and rural tourism programs contributes to the preservation of local traditions and supports the development of small businesses and local producers. Considerable attention is devoted to interactive forms of gastronomic service, including tourists participation in cooking processes, degustation activities and ethnographic presentations, which create the effect of «living culture» and deepen emotional involvement in the travel experience. The article analyzes the activities of restaurants, cafes, tourist estates and tour operators that integrate elements of Boyko cuisine into tourist routes and excursion programs. A model of integration of Boyko cuisine into the tourist product is proposed, including resource-cultural, service (HoReCa), tourist-excursion and event-marketing components. It is concluded that the traditional cuisine of Boykivshchyna has significant potential for the development of gastronomic tourism.