ÐáñïõóéÜóåéò


Ôåëåõôáßá åíçìÝñùóç: 31 Ìáñôßïõ 2011


In Greek / Óôá ÅëëçíéêÜ

Ïìéëßá ê. Ðáýëïõ ÃåñïõëÜíïõ, Õðïõñãïý Ðïëéôéóìïý ê¢ Ôïõñéóìïý
êëéê åäþ

Ïìéëßá ê. ÌÜãéáò Ôóüêëç, Âïõëåõôïý Åðéêñáôåßáò ÐÁÓÏÊ - ÅéóçãÞôñéáò ôïõ ÊôÅ Ôïõñéóìïý - ÐñÝóâåéñáò ôïõ Åðþíõìïõ Åëëçíéêïý Êñáóéïý
êëéê åäþ

Ïìéëßá ê. ÁíáóôÜóéïõ ÍéêïëÜïõ Æþñæïõ, ÄçìÜñ÷ïõ ÈÞñáò
êëéê åäþ

Ïìéëßá ê. Íéêüëá Êáíåëëüðïõëïõ, ÐñïÝäñïõ ôïõ Åëëçíéêïý Ïñãáíéóìïý Ôïõñéóìïý
êëéê åäþ

Ç ðñùôïâïõëßá “Gourmet Touring” ôçò Aldemar
ÁëÝîáíäñïò Áããåëüðïõëïò, ÅíôåôáëìÝíïò Óýìâïõëïò Aldemar Hotels&Spa
êëéê åäþ

Âéþóéìç äéá÷åßñéóç ðñïïñéóìþí & ôïðéêÞ áíÜðôõîç
Ðáíáãéþôá ÊïõñÞ, Åéäéêüò áíÜðôõîçò ôáîéäéùôéêþí & ôïõñéóôéêþí óôñáôçãéêþí ìÜñêåôéãê
êëéê åäþ

KEA ÁRTISANAL: ïé ðåëÜôåò ìÜò äéáöçìßæïõí!
Aglaia Kremezi, Author, Food Columnist, Culinary Educator, Restaurant Consultant
êëéê åäþ

Ãáóôñïíïìéêüò - ãåõóéãíùóôéêüò ôïõñéóìüò: ¸íá åéäéêü áíôáãùíéóôéêü ðñïúüí ìå óõãêñéôéêÜ áðïôåëÝóìáôá - ÐñïóðÜèåéåò áíÜðôõîÞò ôïõ óôç ×ßï.
ÂÜóù ÊñéôÜêç, ÓõããñáöÝáò êáé ÅñåõíÞôñéá Ãåýóçò
êëéê åäþ

Fistiki Fest: ôï óôïß÷çìá ôçò Áßãéíáò
ÓôñÜôïò Ðáíôáâüò, Áñ÷éôÝêôùí
êëéê åäþ

×ùñÜåé ôï åëëçíéêü ôïðßï ó¢ Ýíá ðéÜôï;
ÄçìÞôñçs ÑïõóïõíÝëïs, ÓõããñáöÝáò, åñåõíçôÞò ãáóôñïíïìßáò
êëéê åäþ

In English / Óôá ÁããëéêÜ

The identity of Greek food and Greece as a culinary destination
Albert Arouh, Food writer
êëéê åäþ

Culinary Tourism: The way to a tourist¢ heart (and wallet)
Sotiris Hji-Avgoustis, Susan Alvarez, Indiana University – Indianapolis (IN), USA
êëéê åäþ

Gastronomy in the marketing menu of Greek tourism
George Drakopoulos, Director General SETE & Chairman UNWTO, Business Council
êëéê åäþ

Do catering providers know their customers?
Georgia Zouni, PHD Researcher in Tourism Marketing, UNiversity of PIraeus, OpenTourim Co-founder (www.opentourism.gr)
êëéê åäþ

Innovation in authentic, traditional products: An Oxymoron or a Necessity in order to achieve sustainable growth?
Aris Kefalogiannis, Managing Director “Gaea”
êëéê åäþ

eTourism Futures
Dimitrios Bouhalis, Bournemouth University, President IFITT
êëéê åäþ

The traditional Greek food experience – Back to the Green Future
Ioannis Pappas, Managing Director, Green Evolution SA
êëéê åäþ

Build incentive programs: Capitalizing on the local food experience
Tasso Pappas (CITE). Ex-President SITE International
êëéê åäþ

Act Locally, Promote Globally: All It Takes is a Visionary or Two
Meredith Pillon, Travel and tourism executive and public relations specialist
êëéê åäþ