Questionnaire report (eng)

Hungary-Slovakia-Romania-Ukraine ENPI Cross-border Cooperation Programme 2007-2013

RESEARCH OF COMPANIES, AGENCIES AND INSTITUTIONS INVOLVED IN FOOD, TOURISM RELATED BUSINESSES AND SUSTAINABLE DEVELOPMENT OF THE REGIONS

This project is funded by The European Union

A project implemented by Tourist Association of Ivano-Frankivsk Region Project "Carpathian Culinary Heritage Network" is implemented by the public organization “Tourist Association of Ivano-Frankivsk Region” under the Hungary-Slovakia-Romania-Ukraine ENPI CrossBorder Cooperation Programme 2007-2013 and is co-financed by the European Union through the European Neighbourhood and Partnership Instrument Project office: 26 Dnistrovska, St., Ivano-Frankivsk, 76018, tel.: +38 0342 720232, fax: +38 0342 559156 e-mail: office@taif.org.ua

The project “Carpathian Culinary Heritage Network” is implemented by the Tourist Association of Ivano-Frankivsk region from Ukraine in partnership with Association “EcoLogic” and Chamber of Commerce and Industry of Satu Mare County from Romania, Slovak Chamber of Commerce and Industry from Slovakia and Szamos-bazár Association from Hungary and is co-financed by the European Union within the framework of the Hungary-Slovakia-Romania-Ukraine ENPI Cross-border Cooperation Programme 2007-2013. The overall objective of the Action is to conserve and popularize the role and range of the different traditional Carpathian food products and cuisines as a catalyst for sustainable regional development and preservation of local cultural heritage.

The European Union is made up of 27 Member States who have decided to gradually link together their know-how, resources and destinies. Together, during a period of enlargement of 50 years, they have built a zone of stability, democracy and sustainable development whilst maintaining cultural diversity, tolerance and individual freedoms. The European Union is committed to sharing its achievements and its values with countries and peoples beyond its borders. The European Commission is the EU’s executive body

Project "Carpathian Culinary Heritage Network" is implemented by the public organization “Tourist Association of Ivano-Frankivsk Region” under the Hungary-Slovakia-Romania-Ukraine ENPI CrossBorder Cooperation Programme 2007-2013 and is co-financed by the European Union through the European Neighbourhood and Partnership Instrument Project office: 26 Dnistrovska, St., Ivano-Frankivsk, 76018, tel.: +38 0342 720232, fax: +38 0342 559156 e-mail: office@taif.org.ua

CONTENT INTRODUCTION.....................................................................................................................................................2 І. RESEARCH OF COMPANIES.........................................................................................................................4 1.1.

1.2.

1.3.

1.4.

1.5.

1.6.

1.7.

1.8.

1.9.

1.10.

RESPONDENTS’ CHARACTERISTICS..................................................................................................................4 CHARACTERISTICS OF PRODUCTS MANUFACTURED BY BUSINESSES AND FARMERS AND CHANNELS OF DISTRIBUTION.................................................................................................................................................7 DESCRIPTION OF MEALS. PRESENCE OF LOCAL INGREDIENTS, TRADITIONAL ELEMENTS AND COOPERATION WITH LOCAL PRODUCERS...............................................................................................................................11 ACTIVITIES RELATED TO TRADITIONAL CULINARY.............................................................................................13 SUPPLY AND MARKET ANALYSIS.....................................................................................................................15 CURRENT STATUS OF BUSINESS AND FUTURE EXPECTATIONS.........................................................................22 EVALUATION PROCEDURES FOR CERTIFICATION / LICENSING.........................................................................27 COOPERATION WITH AUTHORITIES AND OTHER ORGANIZATIONS.....................................................................30 INFORMATION DISTRIBUTION AMONG CLIENTS..............................................................................................31 WILLINGNESS TO PARTICIPATE IN THE NETWORK AND EXPECTATIONS CONCLUSIONS..............................................................................................................................................37

II. RESEARCH OF NOGs...................................................................................................................................38 2.1.

2.2.

2.3.

2.4.

2.5.

GENERAL CHARACTERISTIC OF THE RESPONDENTS........................................................................................38 ATTITUDE TO TRADITIONAL CULINARY AND RESPONSIBLE TOURISM................................................................42 EVALUATION PROCEDURES FOR CERTIFICATION / LICENSING........................................................................46 PROMOTION OF TOURISM AND CULINARY......................................................................................................50 WILLINGNESS TO PARTICIPATE IN THE NETWORK............................................................................................53 CONCLUSIONS..............................................................................................................................................53

III. RESEARCH OF EDUCATIONAL INSTITUTIONS...................................................................................54 3.1.

3.2.

3.3.

3.4.

3.5.

3.6.

GENERAL CHARACTERISTICS OF EDUCATIONAL INSTITUTIONS........................................................................54 RESEARCH OF EDUCATIONAL PROGRAMS AND QUALIFICATIONS....................................................................56 DYNAMICS OF ENROLLMENT..........................................................................................................................58 ASSOCIATED ACTIVITIES, MANUFACTURING OF PRODUCTS AND SERVICES PROVIDING BY EDUCATIONAL INSTITUTIONS..................................................................................................................................................................60 EVALUATION PROCEDURES FOR CERTIFICATION / LICENSING........................................................................62 WILLINGNESS TO PARTICIPATE IN THE NETWORK............................................................................................64 CONCLUSIONS..............................................................................................................................................66 GENERAL CONCLUSIONS...............................................................................................................................67

ANNEXES..............................................................................................................................................................68 1 Project “Carpathian Culinary Heritage Network” is implemented by the public organization “Tourist Association of Ivano-Frankivsk Region” under the Hungary-Slovakia-Romania-Ukraine ENPI Cross-Border Cooperation Programme 2007-2013 and is co-financed by the European Union through the European Neighbourhood and Partnership Instrument Project office: 26 Dnistrovska, St., Ivano-Frankivsk, 76018, tel.: +38 0342 720232, fax: +38 0342 559156 e-mail: office@taif.org.ua

INTRODUCTION Research of companies, agencies and institutions involved in food, tourism related businesses and sustainable development of the regions was conducted within the project «Carpathian Culinary Heritage Network», which is being implemented by the Tourist Association of Ivano-Frankivsk Region and Ivano-Frankivsk City Council from Ukraine, Association “EcoLogic” and Chamber of Commerce and Industry of Satu Mare County from Romania, Slovak Chamber of Commerce and Industry from Slovakia and Szamos-bazár Association from Hungary and is co-financed by the European Union Hungary-Slovakia-Romania-Ukraine ENPI Cross-border Cooperation Programme 2007-2013.

Main objectives - to identify the network of existing businesses and entrepreneurs, public organizations and educational institutions in target regions involved in traditional food products manufacturing, sustainable agricultural development and sustainable tourism, in order to: - develop the comprehensive data base of suppliers in target regions of this project (objective – to provide access to information on products and services provided by these businesses and entrepreneurs and reveal the opportunities to build the sustainable supply chains among them); - promote the network’s extension (attract new members); - identify the interest towards tour packages development within Carpathian culinary heritage network and cumulate themes ideas for the tours; - identify weaknesses and expectations in target sectors; - Facilitate the constant exchange of ideas and thoughts about the Network’s activity and development.

Target groups: The following target groups were identified for the research: 1. Local food producers, especially those located in rural areas within target regions (food producers, farmers, catering facilities with traditional cuisine, etc) 2. Masters of local traditional crafts 3. Service providers in the field of sustainable tourism (private guest houses (B&Bs), museums, tour guides) 4. Educational institutions, providing courses in culinary art and researching customs and traditions of national cuisine 5. Organizations responsible for local development (culinary, tourism, sustainable development, etc.), NGO’s, Chamber of Commerce, professional associations.

2 Project “Carpathian Culinary Heritage Network” is implemented by the public organization “Tourist Association of Ivano-Frankivsk Region” under the Hungary-Slovakia-Romania-Ukraine ENPI Cross-Border Cooperation Programme 2007-2013 and is co-financed by the European Union through the European Neighbourhood and Partnership Instrument Project office: 26 Dnistrovska, St., Ivano-Frankivsk, 76018, tel.: +38 0342 720232, fax: +38 0342 559156 e-mail: office@taif.org.ua

Research planning and design Research methods Personal interviews, questionnaire Expected number of respondents The research was planned to be conducted among 200 respondents in Ivano-Frankivsk region (Ukraine), per 100 respondents in Maramures and Satu-Mare counties (Romania), 200 respondents in Kosice region (Slovakia) and 200 respondents in Szabolcs-Szatmár-Bereg county (Hungary).

Research stages Stage 1 - initial steps in research preparation, preparing research questions, questionnaire translations to national languages of target region, pollsters selection process, and making a list of potential respondents (April-June, 2012).

Stage 2 - conducting actual interviews in five regions of the project (July-October 2012) – personal interviewing (respondent groups 1-3) – filled out questionnaire (by hand, because personal interviewing will be conducted); the data from research will be transferred to online data base.

Respondent groups 4-5 – surveys will be accessible online and organizations representatives will be asked to answer the questionnaire.

Stage 3 - data collection and unification in one format Stage 4 - data analysis and reporting of result (November) Research procedure Step 1. Three separate questionnaires were prepared for respondents representing businesses, organizations, and educational institutions. Their structure was agreed by the project partners.

Step 2. Partners provided the questionnaire translations to their national languages Step 3. All three questionnaires translated to national languages of target regions were made accessible online Step 4. Personal interviews on behalf of partners were conducted in target regions by experienced specialized organizations (respondent group 1-3). These organizations were not responsible for preparations of comprehensive summaries based on results of the research, instead they were responsible for forwarding filled questionnaire by respondents to project partners (partners submitted all the data to online source).

Step 5. Project partners sent invitations to the wide range of organizations to take part in online questionnaire (respondent group 4-5).

3 Project “Carpathian Culinary Heritage Network” is implemented by the public organization “Tourist Association of Ivano-Frankivsk Region” under the Hungary-Slovakia-Romania-Ukraine ENPI Cross-Border Cooperation Programme 2007-2013 and is co-financed by the European Union through the European Neighbourhood and Partnership Instrument Project office: 26 Dnistrovska, St., Ivano-Frankivsk, 76018, tel.: +38 0342 720232, fax: +38 0342 559156 e-mail: office@taif.org.ua

І. RESEARCH OF COMPANIES 1.1. RESPONDENTS’ CHARACTERISTICS 638 respondents took part in the research (173 from Romania, 164 from Slovakia, 115 from Hungary and 186 from Ukraine). The respondents are the companies’ representatives and individuals who work in the field of food production, farming, restaurant and hotel business, tourist service.

The results show that 148 respondents engaged in food production, 158 are the owners of private guest houses (B&Bs), 121 respondents are involved in restaurant business, 82 - in the hospitality industry, 44 respondents are farmers. The majority of the participants indicated that perform such related activities as transportation services, traditional crafts, activities related to the tourist attractions and responsible tourism in general.

Figure 1. Economic activity of respondents by areas

According to the survey results the biggest share of the Ukrainian respondents produce food products (37%) and are engaged in farming (33%). The majority of respondents in Romania are owners of rural estates (40,5%) and food producers (39.3%). More than half of respondents in Hungary (58,8%) are owners of B&Bs. Approximately 39,6% of Slovak respondents are engaged in food and food ingredients production.

4 Project “Carpathian Culinary Heritage Network” is implemented by the public organization “Tourist Association of Ivano-Frankivsk Region” under the Hungary-Slovakia-Romania-Ukraine ENPI Cross-Border Cooperation Programme 2007-2013 and is co-financed by the European Union through the European Neighbourhood and Partnership Instrument Project office: 26 Dnistrovska, St., Ivano-Frankivsk, 76018, tel.: +38 0342 720232, fax: +38 0342 559156 e-mail: office@taif.org.ua

In the questionnaires of the food manufacturers and farm owners the specialization of their activities was indicated. The interviewed entrepreneurs are involved in the honey production, cattle breeding, fish-farming, growing crops, fruits and vegetables, making bread and confectionery, alcoholic beverages (wine, brandy, beer, palinka), meat and dairy products, half-made foods, packaging for feed mixtures.

Business / entrepreneur using hired workforce Family business Gender

Possible answers Yes

All respondents 72,0%

Ukraine Romania

Slovakia

Hungary

69,7%

57,8%

97,0%

58,8%

No Yes No Male Female

28,0% 64,1% 35,9% 63,1% 36,9%

30,3% 75,8% 24,2% 43,9% 56,1%

42,2% 74,0% 26,0% 67,1% 32,9%

3,0% 41,1% 58,9% 72,6% 27,4%

41,2% 75,4% 24,6% 53,5% 46,5%

Table 1. General information about respondents

Distribution of respondents by gender shows that men constitute the majority of respondents – 63,1% (393 persons) and 36,9% are women (245 persons).

In terms of geographical location respondents were divided as follows: - Ukraine: men -43,9%, women-56,1% ; - Romania: men -67,1%, women -32,9% ; - Slovakia: men -72,6%, women -27,4%; - Hungary: men -53,5%, women -46,5%.

Only among respondents in Ukraine women dominate.

The survey results show that 64,1% of respondents define their business as a family one (in Ukraine – 75,8% in Romania - 74%, in Slovakia -41,1% and in Hungary - 75,4%). Most of entrepreneurs use hired labor (72,0% - 372 respondents). The biggest share of employers is in Slovakia - 97%, in Ukraine, the figure is – 69,7%, Romania – 57,8%, Hungary – 58,8%.

The question about the number of persons employed in the business was answered by the respondents in the following manner: 305 respondents representing companies or individuals (47,8%) indicated that they employ less than 10 people, 150 respondents (23,6%) – from 11 to 30 people, 33 respondents (5,2%) – from 31 to 50 people. Among the 638 respondents there are representatives of 21 large companies (3,3%) with the number of employees more than 101 persons. Other 106 respondents (16,6%) refused to answer this question.

5 Project “Carpathian Culinary Heritage Network” is implemented by the public organization “Tourist Association of Ivano-Frankivsk Region” under the Hungary-Slovakia-Romania-Ukraine ENPI Cross-Border Cooperation Programme 2007-2013 and is co-financed by the European Union through the European Neighbourhood and Partnership Instrument Project office: 26 Dnistrovska, St., Ivano-Frankivsk, 76018, tel.: +38 0342 720232, fax: +38 0342 559156 e-mail: office@taif.org.ua

Figure 2. Number of employees employed by the respondents

The results presented in Figure 2, show that in Ukraine, Romania and Hungary the majority are companies and individuals with the number of employees up to 10 people (in percentage – 71,2%, 35,3%, 34,8 % and 71,9%, respectively). In Slovakia 36% of respondents employ from 11 to 30 people. The aggregate data for all respondents reported that only 1,2% of respondents employ from 71 to 100 persons (in Romania and Hungary there are no such companies). It is worth noting that nearly half of respondents in Romania (41%) avoided answering the question about the number of employees.

The substantial part of the companies reported dependence of their business from the season of the year (153 of the 638 respondents indicated that their business depends on the season, 484 – not dependent). Typically the peak for the respondents’ business activity is winter and summer months and decrease in is noted in spring and autumn.

All respondents

Ukraine

Romania

Slovakia

Hungary

N u m b e r Percent- N u m b e r Percent- N u m b e r Percent- N u m b e r Percent- N u m b e r Percentof obser- age of obser- age of obser- age of obser- age of obser- age vations vations vations vations vations

Yes No

153 484

24,0% 76,0%

78 108

74,2% 25,8%

49 124

28,3% 71,7%

13 151

7,9% 92,1%

13 101

11,4% 88,6%

Table 2. Dependence from the season of the year

6 Project “Carpathian Culinary Heritage Network” is implemented by the public organization “Tourist Association of Ivano-Frankivsk Region” under the Hungary-Slovakia-Romania-Ukraine ENPI Cross-Border Cooperation Programme 2007-2013 and is co-financed by the European Union through the European Neighbourhood and Partnership Instrument Project office: 26 Dnistrovska, St., Ivano-Frankivsk, 76018, tel.: +38 0342 720232, fax: +38 0342 559156 e-mail: office@taif.org.ua

The issue of the season dependence is common for the respondents from Ukraine and Romania as it presented in the answers. In Slovakia and Hungary dependence on the season recorded only with 7,9% and 11,4% of responses.

1.2. CHARACTERISTICS OF PRODUCTS MANUFACTURED BY BUSINESSES AND FARMERS AND CHANNELS OF DISTRIBUTION 148 respondents are engaged in the production of food and 44 respondents own farms are among the respondents. They were offered a separate group of questions and their answers allowed respondents to identify their products and channels of distribution.

The respondents gave a brief description of the products that they produce. 15,7% of respondents grown products in their area and additionally 10,6% - in their own country. Only 5 respondents (0,8%) produce food abroad.

0,8%

Abroad

10,6% 7,0%

In your country In your region

15,7% 61,7% 4,3%

In your locality Your private farm No answer

Figure 3. Place of growing and processing of products- total data

To the question about the cultivation and products processing 41,6% of respondents in Romania indicated that products are grown and processed in their locality. 26,8% of businesses representatives in Slovakia indicated that they produce goods in their own country. None of the respondents from Ukraine, Romania and Hungary produce products abroad and only 2,4% of respondents from Slovakia reported that they have production outside their country.

Figure 4. Growing and processing of products by countries

7 Project “Carpathian Culinary Heritage Network” is implemented by the public organization “Tourist Association of Ivano-Frankivsk Region” under the Hungary-Slovakia-Romania-Ukraine ENPI Cross-Border Cooperation Programme 2007-2013 and is co-financed by the European Union through the European Neighbourhood and Partnership Instrument Project office: 26 Dnistrovska, St., Ivano-Frankivsk, 76018, tel.: +38 0342 720232, fax: +38 0342 559156 e-mail: office@taif.org.ua

During the study the characteristics of packaging materials for products were identified. Among all the respondents 90 use packaging materials that are easy recycled. Another 15 entrepreneurs use edible packaging. In particular, in Ukraine only 7 businesses use ecological packaging that is easy to recycle, while in Romania - 50 and in Slovakia - 33. Some respondents noted that their products have glass packaging, brand bags or packed in accordance with the requirements of their partners: local or foreign.

It was critically important for the authors of this study to learn about the level of chemical components use in the production process. According to the respondents this level is very low: 0,8% of respondents use pesticides; 0,6% - antibiotics; 0,2% - preserving agents. In Ukraine and Slovakia 1,5% and 1,8% of those questioned use pesticides; in Romania – 1,7% use antibiotics. Hungarian respondents do not use chemical components during product production.

Chemical supplements Other Pesticides Antibiotics Preserving agents Hormones

All respondents Ukraine

Romania

Slovakia

Hungary

2,3% 0,8% 0,6% 0,2%

3,0% 1,5% 0,0% 0,0%

2,3% 0,0% 1,7% 0,6%

1,8% 1,8% 0,0% 0,0%

0,0% 0,0% 0,0% 0,0%

0,0%

0,0%

0,0%

0,0%

0,0%

Table 3. Usage of chemical ingredients

In response to the question about the existence of the environmental safety certificate for the products almost half of (90 of 192) food producers and farm owners confirmed so. Another 49 respondents expect to get such certificates in the future. Most of certificate holders were indicated in Slovakia - 43. (in Ukraine - 32, Romania - 16, in Hungary - none).

92 respondents use local products as ingredients for traditional recipes (including in Ukraine - 38, Romania - 14, Slovakia - 32, Hungary - 8). Bread products, forest strawberries, cabbage, grapes, apples, meat and dairy products, wine, fish, honey, plum jam and many others were named by the respondents as local ingredients. 81 respondents stated that they will begin to use local products in the future.

In order to promote and advertise their products the producers and farm owners often use Internet and media means (newspapers, magazines, TV, radio), produce their own promotional materials (billboards and signs), participate in exhibitions and festivals, master classes.

As a separate form of advertising the respondents pointed out the spread of unofficial information from the satisfied clients and partner organizations.

To the question about the use of traditional methods of production and processing of food products the participants of the study (namely farmers) underlined that their products are grown in own orchards, gardens, greenhouses; they use traditional feeds for cattle. In the process of food production they mainly use natural yeasts for lactate products, smoked cheese, baking, stuffing. The answers to these questions, unfortunately, were not detailed, although the traditional approaches to the production and preparation of food is of the greatest practical interest for the Carpathian Culinary Heritage Network.

The respondents’ answers to questions about sales channels are as follows: 8 Project “Carpathian Culinary Heritage Network” is implemented by the public organization “Tourist Association of Ivano-Frankivsk Region” under the Hungary-Slovakia-Romania-Ukraine ENPI Cross-Border Cooperation Programme 2007-2013 and is co-financed by the European Union through the European Neighbourhood and Partnership Instrument Project office: 26 Dnistrovska, St., Ivano-Frankivsk, 76018, tel.: +38 0342 720232, fax: +38 0342 559156 e-mail: office@taif.org.ua

Figure 5. Sales channels

The survey results indicate that most of the respondents focus their activities on the local market preferring direct delivery of products to customers (85 respondents). Also 68 respondents sell their products in stores, 67 - at farm markets, 10 – via Internet - shops. The low percentage of respondents operate at the regional level (48 respondents), but quite a big number of respondents are present on the national market (58 respondents) through the stores and the Internet sales.

61 of the respondents indicated that they are using different sales channels, like festivals, milk collection centers, offices, restaurants, fairs, wholesalers and retailers.

Figure 6. Levels of sales

9 Project “Carpathian Culinary Heritage Network” is implemented by the public organization “Tourist Association of Ivano-Frankivsk Region” under the Hungary-Slovakia-Romania-Ukraine ENPI Cross-Border Cooperation Programme 2007-2013 and is co-financed by the European Union through the European Neighbourhood and Partnership Instrument Project office: 26 Dnistrovska, St., Ivano-Frankivsk, 76018, tel.: +38 0342 720232, fax: +38 0342 559156 e-mail: office@taif.org.ua

In total 280 respondents sells their products locally. As presented in Figure 4, in Romania, none of the respondents operate at the regional level and only 27 are present on the level. Only two Ukrainian respondents confirmed that they operate on the national market.

1.3. DESCRIPTION OF MEALS. PRESENCE OF LOCAL INGREDIENTS, TRADITIONAL ELEMENTS AND COOPERATION WITH LOCAL PRODUCERS Among the respondents there are 121 entrepreneurs working in the restaurant business (in Ukraine - 19, Romania -36, Slovakia - 31, Hungary - 35). 82 respondents are the owners of hotel and restaurant complexes (in Ukraine - 15, Romania - 23, Slovakia - 21, Hungary - 23). 158 respondents are the owners of B&Bs (in Ukraine - 16, Romania -70, Slovakia - 5, Hungary - 67).

Ingredient

No answer

0-20%

Local ingredients Other ingredients

37,7%

5,4%

43,5%

24,8%

19,7%

34,8% 50,0%

Local ingredients Other ingredients Local ingredients Other ingredients Local ingredients Other ingredients Local ingredients Other ingredients

21-40% 41-60% All respondents 1,7% 17,4%

61-80%

81-100%

25,3%

12,4%

8,7%

2,7%

0,6%

4,5%

Ukraine 0,0%

13,6%

28,8%

18,2%

21,2%

13,6%

9,1%

4,5%

1,5%

31,8%

0,6%

Romania 0,0%

4,6%

39,9%

23,1%

37,6%

43,9%

17,9%

0,6%

0,0%

0,0%

62,2%

1,2%

Slovakia 1,8%

17,1%

12,2%

5,5%

66,5%

7,3%

7,3%

16,5%

2,4%

0,0%

13,2%

19,3%

Hungary 5,3%

39,5%

20,2%

2,6%

15,8%

22,8%

43,9%

9,6%

6,1%

1,8%

Table 4. Use of local ingredients in the meals

64 respondents reported using exclusively local ingredients during the cooking process, another 3 do not use local ingredients at all. The rest of the respondents use both local and other ingredients. The 10

Project “Carpathian Culinary Heritage Network” is implemented by the public organization “Tourist Association of Ivano-Frankivsk Region” under the Hungary-Slovakia-Romania-Ukraine ENPI Cross-Border Cooperation Programme 2007-2013 and is co-financed by the European Union through the European Neighbourhood and Partnership Instrument Project office: 26 Dnistrovska, St., Ivano-Frankivsk, 76018, tel.: +38 0342 720232, fax: +38 0342 559156 e-mail: office@taif.org.ua

respondents’ feedback in terms of the geographical breakdown is as follows: - In Ukraine, 18,2% of the respondents use only local ingredients in their dishes; 1,5% - do not use local ingredients (Romania – 23,1% and 0%; in Slovakia – 5,5% and 0%; in Hungary – 2,6% and 1,8% respectively).

- Most of the dishes/meals of Ukrainian and Romanian respondents up to 60-80% consist of local ingredients.

- A large number of meals prepared by Hungarian and Slovak respondents contain only 40-60% local ingredients.

Answer

Ukraine

Romania

Slovakia

Hungary

All respondents

Number of observations

Percentage

Number of observations

Percentage

Number of observations

Percentage

Number of observations

Percentage

Number of observations

Percentage

52 50

36,4% 34,8%

70 56

40,5% 32,4%

112 26

68,3% 15,9%

35 10

30,7% 8,8%

269 142

46,6% 22,2%

it in the nearest future

50

34,8%

56

32,4%

26

15,9%

10

8,8%

142

22,2%

No

26 15

18,2% 10,6%

6 41

3,5% 23,7%

13 13

7,9% 7,9%

65 4

57,0% 3,5%

110 73

18,6% 12,6%

No answer At this time no, but we expect to obtain one

Yes

Table 5. Origin of the ingredients

It was interesting to find out whether the owners of the catering establishments and private estates indicate the components of their meals: 12,6% indicate such information in the menu; 22,2% - will do so in the near future; 18,6% - do not indicate and do not intend to do so. Most of the respondents (46,6%) did not provide the answer to this question.

From all of respondents 15 Ukrainian respondents, 41 Romanian, 13 Hungarian 4 Slovak indicate the origin of the ingredients of their meals. The remaining 50 businessmen from Ukraine, 56 from Romania, 26 from Slovakia and 10 from Hungary are ready give the information about the origin of the ingredients in the menus in the near future.

The viewpoint of the hotel and restaurant complexes’ operators and B&Bs owners was learned on the use of local traditional elements during client servicing.

No answer Yes, in a process of food production / services for clients Yes, in interior

3,7% 5,8% 1,4% 7,4% 39,8% 18,4%

Figure 7. Use of local traditional elements and products of local craftsmen

Yes, in meals Yes, in work-shops or attractions

23,6%

At this time no, but we expect to use in the nearest future No, don’t use

11

Project “Carpathian Culinary Heritage Network” is implemented by the public organization “Tourist Association of Ivano-Frankivsk Region” under the Hungary-Slovakia-Romania-Ukraine ENPI Cross-Border Cooperation Programme 2007-2013 and is co-financed by the European Union through the European Neighbourhood and Partnership Instrument Project office: 26 Dnistrovska, St., Ivano-Frankivsk, 76018, tel.: +38 0342 720232, fax: +38 0342 559156 e-mail: office@taif.org.ua

More than one third of the respondents (39,8%) reported that they use local traditional elements as part of the cooking process and customer service. Only 6% of respondents do not use these items. In term of the regions’ breakdown for 50% of Ukrainian respondents’ local traditional elements are the part of the process of cooking or customer service and for 43% of Hungarian businessmen it is the interior. 9% of the respondents who do not use local traditional elements are from Slovakia (from Ukraine - 3%; Romania – 3,5%; Hungary – 6,1%).

Possible answers No answer Yes, in a process of food production / services for clients Yes, interior Yes, in meals Yes, in work-shops or attractions At this time no, but we expect to use in the nearest future No, don’t use

Ukraine 25,8% 50,0%

Romania 39,9% 19,7%

Slovakia 67,1% 9,8%

Hungary 8,8% 34,2%

9,1% 3,0% 3,0%

16,8% 17,3% 1,7%

6,7% 3,0% 0,6%

43,0% 0,9% 0,9%

6,1%

1,2%

3,7%

6,1%

3,0%

3,5%

9,1%

6,1%

Table 6. Use of local traditional elements (by country)

Thus 13,7% of respondents cooperate only with local producers of organic food, 29% - cooperate partially; 11,4% plan to work together in the future; 4,6% do not cooperate at all.

Figure 8. Cooperation with local producers of food products

12 Project “Carpathian Culinary Heritage Network” is implemented by the public organization “Tourist Association of Ivano-Frankivsk Region” under the Hungary-Slovakia-Romania-Ukraine ENPI Cross-Border Cooperation Programme 2007-2013 and is co-financed by the European Union through the European Neighbourhood and Partnership Instrument Project office: 26 Dnistrovska, St., Ivano-Frankivsk, 76018, tel.: +38 0342 720232, fax: +38 0342 559156 e-mail: office@taif.org.ua

It is counter intuitive that the biggest indicator of cooperation exclusively with local producers of organic food is observed among Hungarian respondents (21,1%) and the highest percentage of the absence of such cooperation have also been found in Hungary (16,7%). Respondents who do not cooperate with the producers of ecological foods believe that such cooperation is too expensive or that there is little information about these producers on the market.

The main suppliers of food products for hotels, restaurants and private estates are locals, food markets, private farms, local food producers.

During cooking the respondents use traditional methods of making meals as open frying pan, open fire / grill, smoking, roasting, baking, cooking on fire, in the oven etc..

The owners of the hotel and restaurant businesses promote their foods through web pages, banners, visual elements during shows, distribute flyers, organize food testing, during conversation with the customers and through the media.

1.4. ACTIVITIES RELATED TO TRADITIONAL CULINARY Respondents were asked to list their products and services. As a result the respondents indicated the following products and services: - Products: meals of Ukrainian, Romanian, Slovak and Hungarian cuisine, herbal tea, dairy and meat products, fish, mushrooms, blueberry, cowberry jam, dried fruit, bread and pastries, fruits, honey, alcohol and soft drinks, animal skin and horns, coins, medals, cereals, advertising signs and billboards, blacksmith products.

- Services: hotel, restaurant, sauna, solarium, children playground, parking, halotherapy (salt room), game room, massage, barbecue, excursions, leisure activities, transportation services, organization of banquets, weddings, etc., phyto barrels , horseback riding, fishing , insurance, services of tour operators, rent of sports grounds, laboratory services, rent of premises, live music, bowling, water sports, bike and quad bike riding.

Activities of a significant number of respondents are closely associated with their traditional regional foods. Among 638 respondents 399 have experience of traditional food use and another 115 respondents plan to start using the traditional products in their business. At the same time, 98 respondents stated that they do not use traditional products.

13 Project “Carpathian Culinary Heritage Network” is implemented by the public organization “Tourist Association of Ivano-Frankivsk Region” under the Hungary-Slovakia-Romania-Ukraine ENPI Cross-Border Cooperation Programme 2007-2013 and is co-financed by the European Union through the European Neighbourhood and Partnership Instrument Project office: 26 Dnistrovska, St., Ivano-Frankivsk, 76018, tel.: +38 0342 720232, fax: +38 0342 559156 e-mail: office@taif.org.ua

Figure 9. Experience of using traditional food products

108 respondents from Slovakia, 93 - from Hungary and 88 - from Romania have experience with traditional food with. In Ukraine this indictor is the highest - 110 respondents.

The respondents rendered the present and planned activities related to traditional cooking in the following manner: - Traditional cuisine - existing activity - 283 respondents (planned - 174); - Ecological food production - 134 (226); - Traditional music -65 (298); - Tours - 64 (315); - Traditional celebrations - 63 (303); - Organic field crops - 52 (295); - Organic stock breeding - 51 (303); - Crafts - 49 (297); - Culinary master classes - 35 (322); - Craftsmen master classes - 28 (319).

74 respondents indicated that they already carry out activities related to traditional cooking and 282 - are planning to do so, but the answers were provided without detailed explanations of such activities.

14 Project “Carpathian Culinary Heritage Network” is implemented by the public organization “Tourist Association of Ivano-Frankivsk Region” under the Hungary-Slovakia-Romania-Ukraine ENPI Cross-Border Cooperation Programme 2007-2013 and is co-financed by the European Union through the European Neighbourhood and Partnership Instrument Project office: 26 Dnistrovska, St., Ivano-Frankivsk, 76018, tel.: +38 0342 720232, fax: +38 0342 559156 e-mail: office@taif.org.ua

Figure 10. Activities related to local traditions

The results of the survey prove that in all four countries most of the respondents engaged in traditional culinary (in Romania - 74%, in Ukraine – 45,5%, Slovakia - 36%, in Hungary – 57,9%). Among Romanian and Slovak respondents production of organic foods is the most popular (38,2% and 32,9% respectively). Instead respondents from Ukraine actively organize traditional celebrations (25,8%) and excursions related to local traditions (24,2%).

1.5. SUPPLY AND MARKET ANALYSIS The overall quality assessment of the suppliers was carried on a 5-point scale, where 1 - not satisfactory, and 5 points - fully satisfactory. The average score for the suppliers is 3,09 points. Thus, the respondents rated the highest the quality of equipment that they received – 3,72 points, the quality of raw materials was estimated at 3,05 points, the services of sales intermediaries – 3,02 points, supply intermediaries – 2,46 points. In return the level of satisfaction by consumers of the products and services among the respondents was rated at 3,2 points.

15 Project “Carpathian Culinary Heritage Network” is implemented by the public organization “Tourist Association of Ivano-Frankivsk Region” under the Hungary-Slovakia-Romania-Ukraine ENPI Cross-Border Cooperation Programme 2007-2013 and is co-financed by the European Union through the European Neighbourhood and Partnership Instrument Project office: 26 Dnistrovska, St., Ivano-Frankivsk, 76018, tel.: +38 0342 720232, fax: +38 0342 559156 e-mail: office@taif.org.ua

Figure 11. Satisfaction level of local suppliers of products and services

Analysis of responses according to the regions shows that respondents from Ivano-Frankivsk region are most satisfied by products / services (3,88 points). The less satisfactory is the quality of raw materials (3,77 points) and equipment supplied (3,71 points). Romanian respondents indicated that they are almost completely satisfied with the sales intermediaries (4,69 points) and quality of equipment (3,84 points). The Kosice respondents are satisfied with raw materials and equipment supply (3,66 and 3,71 points). Respondents from Hungary consider the quality of equipment as satisfactory (3,63 points), while the very low score was given to the supply intermediaries (1,75 points) and sales (1,48 points).

Respondents were asked to share the information about the suppliers and markets. Almost 70% of respondents indicated that the information is sufficient, 16,8% fell lack of information; 5,8% believe that access to such information is limited; 5,6% said that information is missing; 1,9 % do not have such information. So in general it can be summarized that information about the suppliers and markets is available to respondents.

16 Project “Carpathian Culinary Heritage Network” is implemented by the public organization “Tourist Association of Ivano-Frankivsk Region” under the Hungary-Slovakia-Romania-Ukraine ENPI Cross-Border Cooperation Programme 2007-2013 and is co-financed by the European Union through the European Neighbourhood and Partnership Instrument Project office: 26 Dnistrovska, St., Ivano-Frankivsk, 76018, tel.: +38 0342 720232, fax: +38 0342 559156 e-mail: office@taif.org.ua

Figure 12. Information about suppliers and markets

In Ukraine only 16,7% of respondents believe that information about the suppliers and markets is sufficient. Most of the respondents (66,7%) feel the lack of such information. At the same time, 71,9% of respondents in Hungary, 72% in Slovakia, 86,7% in Romania reported that information about suppliers and markets is sufficient.

109 of 638 respondents focus their sales on local consumers. Another 77 respondents operate in the whole region and only 4 have business with consumers from other countries.

Data from Ukraine indicate that 22,7% of respondents are focused exclusively on local consumers, 9,1% on regional consumers. As to foreign consumers 89,4% of Ukrainian businessmen sell them up to 20% of their products. In Romania, Hungary and Slovakia foreign consumers are not the main clients for the respondents of the survey. Thus in Slovakia and Hungary the markets of the respondents are also concentrated in their localities. In Hungary most of entrepreneurs are focused to the regional market.

17 Project “Carpathian Culinary Heritage Network” is implemented by the public organization “Tourist Association of Ivano-Frankivsk Region” under the Hungary-Slovakia-Romania-Ukraine ENPI Cross-Border Cooperation Programme 2007-2013 and is co-financed by the European Union through the European Neighbourhood and Partnership Instrument Project office: 26 Dnistrovska, St., Ivano-Frankivsk, 76018, tel.: +38 0342 720232, fax: +38 0342 559156 e-mail: office@taif.org.ua

Possible answers

0-20%

21-40%

41-60%

61-80%

81-100%

All respondents Local customers

30,9%

12,4%

17,4%

18,2%

21,1%

Regional customers

25,9%

22,6%

20,9%

15,7%

14,9%

International customers

71,4%

17,4%

7,9%

2,5%

0,8%

Ukraine Local customers

27,3%

9,1%

25,8%

15,2%

22,7%

Regional customers

36,4%

21,2%

13,6%

19,7%

9,1%

International customers

89,4%

7,6%

3,0%

0,0%

0,0%

Romania Local customers

26,0%

13,9%

13,9%

17,3%

28,9%

Regional customers

30,6%

24,3%

26,6%

16,8%

1,7%

International customers

57,8%

26,6%

12,7%

2,3%

0,6%

Slovakia Local customers

11,0%

17,7%

25,0%

25,0%

21,3%

Regional customers

26,2%

31,1%

29,3%

10,4%

3,0%

International customers

70,7%

11,6%

10,4%

5,5%

1,8%

Hungary Local customers

69,3%

4,4%

7,0%

11,4%

7,9%

Regional customers

12,3%

8,8%

4,4%

19,3%

55,3%

International customers

82,5%

17,5%

0,0%

0,0%

0,0%

Table 7. Sales markets

Many companies plan expand to other markets and find new consumers. 35,2% of respondents concentrate on that work now, 38,7% view the expansion in the future, and only 26,1% of respondents will not go into new markets.

18 Project “Carpathian Culinary Heritage Network” is implemented by the public organization “Tourist Association of Ivano-Frankivsk Region” under the Hungary-Slovakia-Romania-Ukraine ENPI Cross-Border Cooperation Programme 2007-2013 and is co-financed by the European Union through the European Neighbourhood and Partnership Instrument Project office: 26 Dnistrovska, St., Ivano-Frankivsk, 76018, tel.: +38 0342 720232, fax: +38 0342 559156 e-mail: office@taif.org.ua

26,1%

35,2%

38,7%

Yes

At this time no, but we expect to do it in the nearest future

No

Figure 13. New markets and customers expansion

Analysis of responses by countries showed the following: - In Ukraine, almost half (48,5%) of companies are working on the development of new markets at present, and only 6,1% - will not expand at all.

- In Romania the need to expand feel only 13,3% of respondents, while 22% do not plan such expansion - Almost half of Slovak entrepreneurs (47%) indicated that they will expand to other markets.

- In Hungary it is the largest number of respondents who plan to expand in the future 72,8%.

Ukraine

Romania

Yes

Yes

6,1%

45,5%

At this time no, but we expect to do it in the nearest future No

48,5%

22,0%

13,3% At this time no, but we expect to do it in the nearest future 64,7%

Slovakia

Hungary

Yes

26,8% 47,0% 26,2%

No

Yes

14,0%

At this time no, but we expect to do it in the nearest future No

13,2% 72,8%

At this time no, but we expect to do it in the nearest future No

Figure 14. Future markets expansion

19 Project “Carpathian Culinary Heritage Network” is implemented by the public organization “Tourist Association of Ivano-Frankivsk Region” under the Hungary-Slovakia-Romania-Ukraine ENPI Cross-Border Cooperation Programme 2007-2013 and is co-financed by the European Union through the European Neighbourhood and Partnership Instrument Project office: 26 Dnistrovska, St., Ivano-Frankivsk, 76018, tel.: +38 0342 720232, fax: +38 0342 559156 e-mail: office@taif.org.ua

Further markets growth is possible both on local, regional and international levels. As presented in the table 6,4% respondents will continue to focus exclusively on local consumers; 3,5% - on regional; 1,9% - on international markets. All other respondents will increase their activity at all levels simultaneously.

Possible answers Local cusNumber of observations tomers Percentage International Number of observations customers Percentage Regional Number of observations customers Percentage

No answer 334 51,3% 325 49,7% 321 49,0%

0-20% 120 19,1% 59 9,5% 100 16,1%

21-40% 38 6,2% 59 9,5% 112 18,0%

41-60% 53 8,5% 60 9,7% 58 9,3%

61-80% 53 8,5% 113 18,2% 35 5,6%

81-100% 40 6,4% 22 3,5% 12 1,9%

Table 8. Expansion level in the future

Entrepreneurs were asked to rate the level of competition under 5-point scale in several categories, where 1 point – competition is weak, and 5 points – the strongest competition.

Figure 15. Competitor’s evaluation

The survey results indicate that respondents do not feel serious competition (the average score for all categories is 1,86). Similar business in the same region is the strongest competitor for the respondents – 3,83 points. For the respondents less strong competition is similar businesses in other cities – 2,75 points and major producers – 1,64 points, large wholesalers – 1,49 points; shopping malls - 1,42 points, fast food chains – 1,02 .

For entrepreneurs from all four countries the greatest competitive threat is similar businesses in their area (in Ukraine – 3,1 points out of 5; in Romania – 4,4 points; in Slovakia – 2,8 points; in Hungary – 4,9 points) . Also one of the strongest competitors for Romanians is the similar businesses in other cities (3,7 points). Ukrainian respondents did not consider supermarkets, retail chains, fast food chains as serious competitors.

20 Project “Carpathian Culinary Heritage Network” is implemented by the public organization “Tourist Association of Ivano-Frankivsk Region” under the Hungary-Slovakia-Romania-Ukraine ENPI Cross-Border Cooperation Programme 2007-2013 and is co-financed by the European Union through the European Neighbourhood and Partnership Instrument Project office: 26 Dnistrovska, St., Ivano-Frankivsk, 76018, tel.: +38 0342 720232, fax: +38 0342 559156 e-mail: office@taif.org.ua

6,8%

0,8%

24,8%

67,7%

Strong

Moderate

Weak

Missing

Figure 16. Evaluation of the competition level by all respondents

The respondents were asked to rate the level of competition (strong, moderate, weak, none). The respondents from different countries mainly view the level of competition as strong; that was proved by 432 out of 638 respondents (67,7%). Instead, 158 respondents (24,8%) consider competition at a moderate level and 43 respondents (6,8%) as weak, and 5 respondents (0,8%) do not see competition at all.

Missing 6%

Ukraine

Weak 17%

Weak Missing Moderat 1% 0% e 19%

Romania

Strong 47% Moderat e 30%

Strong 80%

Slovakia

Missing Weak 0% 13%

Moderat e 33%

Weak Moderat 0% Missing e 0% 18%

Hungary

Strong 54%

Strong 82%

Figure 17. Evaluation of competition by countries

21 Project “Carpathian Culinary Heritage Network” is implemented by the public organization “Tourist Association of Ivano-Frankivsk Region” under the Hungary-Slovakia-Romania-Ukraine ENPI Cross-Border Cooperation Programme 2007-2013 and is co-financed by the European Union through the European Neighbourhood and Partnership Instrument Project office: 26 Dnistrovska, St., Ivano-Frankivsk, 76018, tel.: +38 0342 720232, fax: +38 0342 559156 e-mail: office@taif.org.ua

If to specify the results by countries then 47% of the questioned entrepreneurs in Ukraine claimed that competition in their region is significant; in Slovakia 54% of respondents consider competition as strong as well. Hungarian and Romanian respondents experience significant competition (82% and 80% respectively) and do not agree that competition is weak. None of the Slovak respondents pointed to the absence of competition.

1.6. CURRENT STATUS OF BUSINESS AND FUTURE EXPECTATIONS Respondents were asked to answer questions about the current status of their business. More than half of respondents indicated that their business in 2012 was at the same level as in previous years (52,4%), 30,6% of respondents reported the increase and 17% - the decrease in business.

Figure 18. Respondents’ business in 2012 compared to previous years

The obtained data show that in all four countries the proportion of respondents whose business has essentially remained unchanged in comparison to previous years is the biggest and roughly the same. At the same time the business growth was reported by respondents from Ukraine (39,4%) and Slovakia (36%).

Hungarian respondents experienced the biggest decline in businesses (34,2%) and least decrease was noted by Slovak entrepreneurs (10,4%) Respondents were asked to answer the question “Does your staff have lack of skills essential for future development?” The answers grouped as follows: - No, there is no shortage of skills - 229 respondents (36%).

- This time not, but we expect to have in the future - 210 respondents (32,9%) - Yes, there is lack of skills - 199 respondents (31,1%) 22 Project “Carpathian Culinary Heritage Network” is implemented by the public organization “Tourist Association of Ivano-Frankivsk Region” under the Hungary-Slovakia-Romania-Ukraine ENPI Cross-Border Cooperation Programme 2007-2013 and is co-financed by the European Union through the European Neighbourhood and Partnership Instrument Project office: 26 Dnistrovska, St., Ivano-Frankivsk, 76018, tel.: +38 0342 720232, fax: +38 0342 559156 e-mail: office@taif.org.ua

Figure 19. Staff skills important for the further development

The majority of Slovak respondents (68,9%) are satisfied with their staff, while the vast majority of Hungarian entrepreneurs (78,9%) believes that staff has lack of skills for future business development.

56,6% of respondents from Romania believes that the lack of staff skills can be felt in the future.

Respondents also were asked to make forecast to their business development in 2013. Most of entrepreneurs (46,6%) believe that their business will not experience significant changes in 2013. 43,5% of respondents agreed that business will grow. Almost 10% of respondents expect the decrease of business.

Figure 20. Business development forecast

The vast majority of Ukrainian respondents (66,7%) expect that in the future their business will grow.

Only 3% of businesses in Ukraine expect the decrease. Romanian and Slovak respondents expect that in 2013 their activities will remain on the same level as in 2012. Most of Hungarian respondents expect 23 Project “Carpathian Culinary Heritage Network” is implemented by the public organization “Tourist Association of Ivano-Frankivsk Region” under the Hungary-Slovakia-Romania-Ukraine ENPI Cross-Border Cooperation Programme 2007-2013 and is co-financed by the European Union through the European Neighbourhood and Partnership Instrument Project office: 26 Dnistrovska, St., Ivano-Frankivsk, 76018, tel.: +38 0342 720232, fax: +38 0342 559156 e-mail: office@taif.org.ua

business growth or at least no change (46,5% and 43,9%).

Entrepreneurs were asked about the need in credit resources. The survey results show that only 56 of the 638 respondents needed credit resources. Most of respondents - 337 (52,8%) answered that they have enough of their own financial resources for business operation.

Figure 21. Need in financing

Hungarian and Slovak respondents have sufficient own financing; 86,8% and 66,5% respectively of the respondents do not feel a need in the credit money. At the same time 243 respondents (38,1%) feel the need in credit recourses in the near future. Lot of respondents have same expectations in Romania (71,7%).

Access to loans for businesses is an important issue. According to respondents only 140 of them (21,9%) believe that the credit resources are accessible, another 73 respondents (11,4%) consider them inaccessible. Most respondents (425 or 66,7%) indicated that credit is available but too expensive for their business.

It is interesting to compare the answers given by regions. For example, in Slovakia, only 3,7% of respondents believe that the credit resources are available, while for 42,7% the loans are available and affordable. Ukrainian and Hungarian businessmen consider credit resources as unavailable (7,6% and 5,3% respectively).

24 Project “Carpathian Culinary Heritage Network” is implemented by the public organization “Tourist Association of Ivano-Frankivsk Region” under the Hungary-Slovakia-Romania-Ukraine ENPI Cross-Border Cooperation Programme 2007-2013 and is co-financed by the European Union through the European Neighbourhood and Partnership Instrument Project office: 26 Dnistrovska, St., Ivano-Frankivsk, 76018, tel.: +38 0342 720232, fax: +38 0342 559156 e-mail: office@taif.org.ua

Figure 22. Availability of the credit recourses

Respondents were also asked to indicate the possibilities for further development of their own business.

The survey participants provided the following answers: - Develop new types of activities – 33,3%; - Expand the territory of business – 20,1%; - Upgrade equipment – 18,6%; - Expand production – 12,8%; - Other – 5,8%.

Most Romanian and Hungarian respondents (50,9% and 40,4% respectively) consider the development of new activities as the major opportunity for further business development. For Ukrainian respondents it is equally important to develop new activities and expand business territory. Respondents from Slovakia often plan to ensure the future development of the business by upgrading the equipment (26,2% of respondents).

25 Project “Carpathian Culinary Heritage Network” is implemented by the public organization “Tourist Association of Ivano-Frankivsk Region” under the Hungary-Slovakia-Romania-Ukraine ENPI Cross-Border Cooperation Programme 2007-2013 and is co-financed by the European Union through the European Neighbourhood and Partnership Instrument Project office: 26 Dnistrovska, St., Ivano-Frankivsk, 76018, tel.: +38 0342 720232, fax: +38 0342 559156 e-mail: office@taif.org.ua

Figure 23. Opportunities for further business development

By answering this question the respondents were able to specify their views. Thus, by the development of new activities the respondents understand establishing of new tourist attractions to promote eco-tourism in the Carpathians, providing spa services with ancient local recipes of traditional medicine, construction of tennis courts, recreation activities, growing goats, opening a cafe with local cuisine, providing transportation services, creating travel packages, delivering of master classes in cooking, organizing bath facilities, providing services of tour operator, building playgrounds and camps, organizing social and cultural events, holding wine dinners, tasting fish dishes.

Expansion of business territory for respondents means: building B&B on the existing land plot, increase the number of customers from neighboring countries, running a trout farm, launching souvenir trade, increasing the territory of apiary, exporting wines abroad.

In terms of the production expansion the respondents plan to increase the area of the restaurant complex, organize room for making moonshine, increase the range of products, build new greenhouses with irrigation system, launch ice cream production, confectionery and bakery products, master organic production, production of meat and cheese.

By upgrading the equipment the respondents had in mind: to organize fito barrels, purchase new equipment for the kitchen, upgrade accommodation facilities, purchase of equipment and machinery for agricultural production, upgrade machines and tractors.

Under “Other possibilities for further development of business” entrepreneurs meant: organization of leisure for guests, improving business, expanding the range of services.

26 Project “Carpathian Culinary Heritage Network” is implemented by the public organization “Tourist Association of Ivano-Frankivsk Region” under the Hungary-Slovakia-Romania-Ukraine ENPI Cross-Border Cooperation Programme 2007-2013 and is co-financed by the European Union through the European Neighbourhood and Partnership Instrument Project office: 26 Dnistrovska, St., Ivano-Frankivsk, 76018, tel.: +38 0342 720232, fax: +38 0342 559156 e-mail: office@taif.org.ua

1.7. EVALUATION PROCEDURES FOR CERTIFICATION / LICENSING During the survey the entrepreneurs were proposed to answer some questions regarding the certification procedures in their areas. In terms of complexity of certification procedures the majority of respondents (41%) noted that the procedures are complex, 35,6% - satisfactory and 5,8% believe these procedures are too complicated to pass at all. The remaining 112 respondents provided no answer to this question may be because they are not required to pass certification or licensing procedures under national laws.

Figure 24. Assessment of certification / licensing procedures in terms of complexity

Most of Hungarian respondents (47,4%) consider certification procedures as complicated ones and 8,8% as too difficult to pass. The results of business attitude survey in Ukraine, Slovakia and Romania showed that the number of respondents considering the certification procedure as satisfactory and complex is approximately the same.

In assessing the time needed to pass the certification procedure 55,1% of the respondents indicated that the procedures are long; and 5,4% of respondents find them to be too long lasting; while 20,7% of respondents believe such procedures are quick. Given this feedback it is legitimate to conclude that the duration of procedures certification / licensing is not satisfactory to the absolute majority of the entrepreneurs.

27 Project “Carpathian Culinary Heritage Network” is implemented by the public organization “Tourist Association of Ivano-Frankivsk Region” under the Hungary-Slovakia-Romania-Ukraine ENPI Cross-Border Cooperation Programme 2007-2013 and is co-financed by the European Union through the European Neighbourhood and Partnership Instrument Project office: 26 Dnistrovska, St., Ivano-Frankivsk, 76018, tel.: +38 0342 720232, fax: +38 0342 559156 e-mail: office@taif.org.ua

Figure 25. Assessment of certification / licensing procedures in terms of duration

Most of the respondents considering the certification procedure to be long lasting are from Romania (73,4% of respondents). In Ukraine most businesses believe that these procedures are long lasting or too long lasting. At the same time, about one fifth of all respondents from all countries consider these procedures as quick.

Respondents could also indicate the procedures they think are not necessary or improper. Ukrainian respondents named the following: certification of measures purchased in stores, weights, mandatory certification of B&Bs, certification of water from the wells, the annual re-certification of the fruit crops production. Romanian companies believe that there is an excessive amount of documentation during the certification process. Hungarians indicated that the Food Code is outdated. Slovak respondents consider that the length of certification is too long and it does not take into account the market needs.

On the question of whether certification system ensures food safety 58,8% of respondents confirmed that such a certification system ensures the needed safety. The remaining respondents (21%) do not share this opinion.

28 Project “Carpathian Culinary Heritage Network” is implemented by the public organization “Tourist Association of Ivano-Frankivsk Region” under the Hungary-Slovakia-Romania-Ukraine ENPI Cross-Border Cooperation Programme 2007-2013 and is co-financed by the European Union through the European Neighbourhood and Partnership Instrument Project office: 26 Dnistrovska, St., Ivano-Frankivsk, 76018, tel.: +38 0342 720232, fax: +38 0342 559156 e-mail: office@taif.org.ua

How do you think does existing system of certification in your country guarantee safety of food products?

All respondents Number of observations Percentage Ukraine Number of observations Percentage Romania Number of observations Percentage Slovakia Number of observations Percentage Hungary Number of observations Percentage

Yes

No

No answer

371 58,8% 80 19,7% 113 65,3% 82 50,0% 96 84,2%

133 20,5% 66 59,1% 16 9,2% 44 26,8% 7 6,1%

134 20,7% 41 21,2% 44 25,4% 38 23,2% 11 9,6%

Table 9. Safety of food products

The answers of the respondents are shaped in some trends. In particular, the majority of Ukrainian respondents (59,1%) believe that the system of certification does not guarantee food safety. The percentage of respondents who believe that certification system guarantees safety is the lowest in Ukraine (19,7%). In Hungary, the situation is the opposite: 84,2% of the entrepreneurs agreed that the certification system guarantees food safety and only 9,6% thought the opposite. In Slovakia and Romania, the majority of respondents also believe that foods that have passed the certification procedure are safe for consumers (50% and 65,3% of respondents respectively).

Respondents had the opportunity to comment their own distrust in certification. Ukrainian businessmen argued that in large supermarkets, despite certification, products sold are outdated; regulatory authorities are corrupt, often the product ingredients do not correspond to the list indicated on the packaging; the legislation is unclear and more often there are no regulations at all; there are lots of “shadowy” goods on the market; the government pays little attention to the standardization and certification of food, “all these is just a show and of waste time and paper for both businesses and authorities”, there are many ways of changing certified product by not certified one; even the certified product can vary from shipment to shipment.

Romanian respondents stated that the certification criteria is not met during their activities and notifications that all the requirements are kept are not often true.

Slovak respondents explained their answers as follows: certification is in place, but manufacturers may use the original method which does not match the certificate. Hungarian entrepreneurs said that in their country only their hard work can ensure food safety.

29 Project “Carpathian Culinary Heritage Network” is implemented by the public organization “Tourist Association of Ivano-Frankivsk Region” under the Hungary-Slovakia-Romania-Ukraine ENPI Cross-Border Cooperation Programme 2007-2013 and is co-financed by the European Union through the European Neighbourhood and Partnership Instrument Project office: 26 Dnistrovska, St., Ivano-Frankivsk, 76018, tel.: +38 0342 720232, fax: +38 0342 559156 e-mail: office@taif.org.ua

1.8. COOPERATION WITH AUTHORITIES AND OTHER ORGANIZATIONS The need in various services and permits makes entrepreneurs to address central, regional, local authorities and professional organizations. The nature of this cooperation was also analyzed in this survey.

Respondents were asked to evaluate the cooperation with such organizations on 5-point scale, where 1 - unsatisfactory level of cooperation, 5 - fully satisfactory.

Figure 26. Cooperation with organizations

Overall cooperation with the listed organizations was estimated by the respondents rather low - average 2,2 points from 5. Relatively positive entrepreneurs assess the contacts with local councils (3,23 points); cooperation with regional authorities was rated rather low as well (2,47 points) state certification and standardization authorities - (2,24 points). Professional organizations received (1,99 points) and Ministry of Tourism (1,93 points).

The highest rating was given by the Hungarian respondents. They evaluate cooperation with local councils at (4,19 points) and the lowest score was given to contacts with the Ministry of Tourism (1,68 points). In Slovakia cooperation with local councils (3,41 points) also received satisfactory grade. Romanian entrepreneurs gave slightly higher scores to contacts with the Ministry of Tourism (2,46 points) and professional organizations (2,61 points). Ukrainian respondents rated the cooperation with the listed institutions and organizations at lowest level among other respondents from four counties.

30 Project “Carpathian Culinary Heritage Network” is implemented by the public organization “Tourist Association of Ivano-Frankivsk Region” under the Hungary-Slovakia-Romania-Ukraine ENPI Cross-Border Cooperation Programme 2007-2013 and is co-financed by the European Union through the European Neighbourhood and Partnership Instrument Project office: 26 Dnistrovska, St., Ivano-Frankivsk, 76018, tel.: +38 0342 720232, fax: +38 0342 559156 e-mail: office@taif.org.ua

1.9. INFORMATION DISTRIBUTION AMONG CLIENTS The survey also analyzed the system of promotion and advertising of respondents.

33 of the 638 respondents said that they have their own web page. The majority (396 – 62,1%) of entrepreneurs stated that their website is in national language only; remaining 138 respondents (21,6%) have web sites in English and other languages (in Ukraine – 13,7%, in Romania – 8,1%; in Slovakia - 27,5%; in Hungary – 38,6%). Other languages were: German, Czech, Polish, Italian, Russian, French and Croatian.

Figure 27. Languages of the web-sites

304 companies (47,6%) have catalogues of their products, 201 (31,5%) will prepare such directories in the near future, 133 (20,9%) do not have any of those.

Figure 28. Availability of catalogues

31 Project “Carpathian Culinary Heritage Network” is implemented by the public organization “Tourist Association of Ivano-Frankivsk Region” under the Hungary-Slovakia-Romania-Ukraine ENPI Cross-Border Cooperation Programme 2007-2013 and is co-financed by the European Union through the European Neighbourhood and Partnership Instrument Project office: 26 Dnistrovska, St., Ivano-Frankivsk, 76018, tel.: +38 0342 720232, fax: +38 0342 559156 e-mail: office@taif.org.ua

The results show that majority of entrepreneurs (72,8%), who have catalogues of their products are from Hungary; in Slovakia – 54,9%; Romania – 34,7%; in Ukraine - only 19,7%. It is interesting that among Romanian respondents, only 9,8% do not have product catalogues, and more than half of respondents (55,5%) plan to publish catalogues in the near future.

Respondents were asked to evaluate ways of information dissemination about their products / services on 5-point scale, where 5 - the most effective way of distribution and 1 – the least efficient. The most effective way of information dissemination the respondents considered unofficial information from the satisfied customers, colleagues and this notion was rated at 3,82 points. Also the following sources were ranked: Internet (3,57 points), web pages (3,26 points), brochures, booklets, calendars, business cards, etc. (3,10 points). The least effective sources of information were named Ministry of tourism and advertising in international newspapers.

Figure 29. Ways of information distribution about products and services

Hungarian respondents ranked the ways of information distribution as following: unofficial information from satisfied customers (4,10 points), printed promotional materials (4,33 points) information in the Internet (4,17 points). The web page was named as the most effective way to disseminate information in Slovakia (4,17 points). Ukraine and Romania rely on information from satisfied clients and partners (3,6 points and 4,05 points, respectively).

32 Project “Carpathian Culinary Heritage Network” is implemented by the public organization “Tourist Association of Ivano-Frankivsk Region” under the Hungary-Slovakia-Romania-Ukraine ENPI Cross-Border Cooperation Programme 2007-2013 and is co-financed by the European Union through the European Neighbourhood and Partnership Instrument Project office: 26 Dnistrovska, St., Ivano-Frankivsk, 76018, tel.: +38 0342 720232, fax: +38 0342 559156 e-mail: office@taif.org.ua

1.10. WILLINGNESS TO PARTICIPATE IN THE NETWORK AND EXPECTATIONS An important element of the survey is understanding of the entrepreneurs’ attitude towards Carpathian Culinary Heritage Network, their perceptions and expectations.

515 respondents are ready to join to the joint product of the Network - Carpathian culinary tours and 122 answered “no.” So the legitimate conclusion could be made that culinary tours are interested for entrepreneurs of the Carpathian regions of four countries.

The highest percentage of respondents who are eager to join the Network is observed in Ukraine - 97% of respondents, while the lowest - in Hungary (61,4%).

All respondents Ukraine Romania Slovakia Hungary Do you wish to participate in the joint product of the Network - Carpathian Culinary Tours (cross-border gastronomic tour for 4 regions of Ukraine, Hungary, Romania and Slovakia)?

Yes 80,7% 97,0% 83,8% 84,1% 61,4% No 19,1% 3,0% 16,2% 15,2% 38,6% Are you interested in training and study tours participating?

Yes 62,1% 90,9% 72,3% 65,9% 24,6% No 37,9% 9,1% 27,7% 34,1% 75,4% Would you like to join to the Carpathian Culinary Heritage Network?

Yes 47,4% 69,7% 44,5% 62,8% 16,7% No 9,1% 1,5% 6,9% 0,0% 29,8% Not decided yet 43,5% 28,8% 48,6% 37,2% 53,5% Table 10. Willingness to join the Network

The authors of the study asked respondents to indicate what they can offer to tourists. Ukrainian businessmen are ready to offer accommodation in hotels and B&Bs; authentic cuisine of the region, tasting different foods, alcoholic and soft drinks; Hutsul music, traditional recipes, picnics, master classes. Romanian respondents indicated that they can offer guests a variety of food products, traditional cuisine of Maramures, participation in the production of the pots and other ceramic products used for food and traditional recipes. Respondents from Slovakia offer to tourists: traditional cuisine, food, accommodation in hotels and private houses, tourist activities, wine tours, forged products. Hungarian entrepreneurs on the other hand offer tourists accommodation and meals, spa treatments, traditional Hungarian meals as well as Argentinean, Italian and Irish dishes.

Most of entrepreneurs (396) are ready to participate in trainings and study tours organized by the Network. The remaining respondents (242) are not ready for that. Same as in previous question the biggest number of businessman eager to cooperate is from Ukraine (90,9%). The only country where this proposal raised less interest is Hungary (only 24,6% of respondents agreed).

Specifying their answers Ukrainian entrepreneurs indicated what they would like to learn / see: learn new interesting ideas and best practices in other regions and borrow something for the development of their own region, understand the demand of tourists, improve the culture service, learn the old recipes and crafts, gain serving skills. Romanian respondents are seeking to exchange experience with foreign 33 Project “Carpathian Culinary Heritage Network” is implemented by the public organization “Tourist Association of Ivano-Frankivsk Region” under the Hungary-Slovakia-Romania-Ukraine ENPI Cross-Border Cooperation Programme 2007-2013 and is co-financed by the European Union through the European Neighbourhood and Partnership Instrument Project office: 26 Dnistrovska, St., Ivano-Frankivsk, 76018, tel.: +38 0342 720232, fax: +38 0342 559156 e-mail: office@taif.org.ua

producers, learn about innovations in the field of cooking, make new acquaintances.

Slovaks would like to adapt new knowledge to their own conditions, share experiences, learn new recipes, learn new skills in the production process, expand their knowledge and business opportunities, learn methods of growing grapes. Hungarian respondents seek to visit the master classes of famous chefs, learn about opportunities for cooperation with travel agencies, exchange experience with their foreign partners.

Results of the survey of owners / managers, entrepreneurs, farmers and others indicate that Carpathian Culinary Heritage Network raised considerable interest in their communities.

302 respondents (47,4%) are willing to join the Network and only 58 (9,1%) - not. The rest of the respondents (43,5%) are still undecided, which forms a considerable reserve for the Network.

In Ukraine 69,7% of respondents are eager to join the Network; in Romania – 44,5%; Slovakia – 62,8%, in Hungary - only 16,7%. The number of respondents that have not yet decided are: in Ukraine – 28,8%; Romania – 48,6%, Slovakia – 37,2%, in Hungary – 53,5%.

Respondents were asked to rate on a five point scale the trends of the Network’s activities: Support (actions focused at information dissemination about the network and its members, promotion of joint products)

Figure 30. The need on promotional support

34 Project “Carpathian Culinary Heritage Network” is implemented by the public organization “Tourist Association of Ivano-Frankivsk Region” under the Hungary-Slovakia-Romania-Ukraine ENPI Cross-Border Cooperation Programme 2007-2013 and is co-financed by the European Union through the European Neighbourhood and Partnership Instrument Project office: 26 Dnistrovska, St., Ivano-Frankivsk, 76018, tel.: +38 0342 720232, fax: +38 0342 559156 e-mail: office@taif.org.ua

As for the support for the promotion of the respondents, the network can provide information about their activities in different languages on Network’s website (3,67 points). Substantial interest was shown to familiarization trips of international and national tourism operators (3,41 points) and signs of the Network members (3,39 points).

Replies from Ukrainian respondents indicate a deep need in promotional support. This is evident from the high points that were given by Ukrainian respondents to each of the proposed options of such support.

The entrepreneurs from Slovakia consider Network’s signs and its use on light boxes the biggest possible promotional support from the side of the Network. Entrepreneurs from Hungary are most interested in establishing contacts with tour operators and travel agents (3,34 points out of 5).

Support in strengthening Network’s capacity (creating positive image and prestige of the Network through the strengthening of each Network member)

Figure 31. Support of the Network

The result of the survey showed that in order to strengthen their business entrepreneurs are looking for the support of private initiatives (3,31 points out of 5) and Network certification program (3,05 points).

The feedbacks from Ukrainian respondents indicated that both factors are equally important for them: support in strengthening the positive image of their business and certification within the Network. Support for private initiatives was recognized as a priority by respondents from Romania and Slovakia. Less interest in receiving support from the network was indicated by Hungarian entrepreneurs.

35 Project “Carpathian Culinary Heritage Network” is implemented by the public organization “Tourist Association of Ivano-Frankivsk Region” under the Hungary-Slovakia-Romania-Ukraine ENPI Cross-Border Cooperation Programme 2007-2013 and is co-financed by the European Union through the European Neighbourhood and Partnership Instrument Project office: 26 Dnistrovska, St., Ivano-Frankivsk, 76018, tel.: +38 0342 720232, fax: +38 0342 559156 e-mail: office@taif.org.ua

Training (organizing trainings in the regions for Network members)

Figure 32. Support in training

Participants noted that in order to improve knowledge it is necessary to deliver trainings in marketing (3,54 points), presentation and integration services (3,39 points), management and finance (3,11 points), product quality (3,07 points). Such training topics are most wanted by Ukrainian respondents. Slovak and Romanian respondents are more interested in training of presentations and integration services, and their Hungarian colleagues - training in marketing.

CONCLUSIONS 1. Activities of the majority of respondents who represent enterprises, individual entrepreneurs, owners of B&Bs are associated with traditional Carpathian culinary. Among 638 respondents 399 have experience in the use of traditional foods and 115 respondents plan to start using the traditional products in their business. At the same time 98 respondents said that they do not use traditional products. This is evidence that culinary heritage of the Carpathians is of substantial interest for local entrepreneurs.

This is as a product that can be sold for tourists.

2. The vast majority of respondents recognize that local traditions and Carpathian spirit is an integral part of tourism and hospitality of the Carpathians. More than one third of respondents (39,8%) stated that they use local traditional elements as part of the cooking process and customer service. Only 6% of respondents do not use these items. For 50% of Ukrainian respondents’ local traditional elements are part of the cooking process and customer service, but for 43% of Hungarian it is interior. The num36 Project “Carpathian Culinary Heritage Network” is implemented by the public organization “Tourist Association of Ivano-Frankivsk Region” under the Hungary-Slovakia-Romania-Ukraine ENPI Cross-Border Cooperation Programme 2007-2013 and is co-financed by the European Union through the European Neighbourhood and Partnership Instrument Project office: 26 Dnistrovska, St., Ivano-Frankivsk, 76018, tel.: +38 0342 720232, fax: +38 0342 559156 e-mail: office@taif.org.ua

ber of respondents who do not use local traditional elements is not substantial.

3. A significant part of respondents plan to expand markets; this is particularly vital for the Hungarian and Ukrainian respondents as seen from the survey. Local and regional markets are considered as the priority for future businesses expansion. Significant number of entrepreneurs considers the option to enter international markets. Thus, 6,4% of respondents will continue to focus exclusively on local consumers; 3,5% - on regional and 1,9% - in international markets. All other respondents will increase their activity at all levels simultaneously. It is worth noting that entrepreneurs who work in traditional cooking segment of Carpathian region is of particular interest in other countries.

4. The big number of respondents rely on traditional channels of business promoting, including informal (oral) information distribution (3,87 points on 5-point scale). However, a significant proportion of respondents believe in effective online advertising (3,52 points) and recognizes the need to have their own web page (3,26 points). However, it should be noted that a considerable barrier to promote a product on the Internet is information provision only in national language, which is done by the majority of respondents (62,1%). Only 21,6% of respondents have the Internet sites in English and other languages. It should be noted that most of the respondents expect that the Network will share information on their activities in different languages on its web site.

5. Network establishment raised considerable interest in the business circles. 302 respondents (47,4%) are willing to join the Carpathian Culinary Heritage Network and only 58 (9,1%) do not want to do so, the rest of the respondents (43,5%) are still undecided. Such a ratio of enthusiasts, skeptics and people who is still undecided is natural for every new structure. Obviously, in case of effective operation the Network can count on positive attitude and involvement of significant number of entrepreneurs in the target regions.

6. The absolute majority of respondents (515) are interested in culinary tours as a joint product of the Network. Only 122 respondents were skeptical to the offer to join the Carpathian culinary tours. The highest percentage of respondents who want to join the Network’s product is observed in Ukraine 97% of respondents, while the lowest in Hungary (61,4%). Thus respondents think that the idea of tours is economically justified and will be interesting for tourists.

7. The respondents were interested in support of private initiatives scheme (3,31 points on 5-point scale) and certification program proposed by the Network (3,05 points). The replies of Ukrainian respondents indicated that the support in the positive image of their business and certification within the Network is equally important for them. Support of private initiatives was recognized as the priority by the respondents from Romania and Slovakia. It should also be mentioned that the entrepreneurs from Slovakia view the Network sing usage as the biggest promotional support for their business.

37 Project “Carpathian Culinary Heritage Network” is implemented by the public organization “Tourist Association of Ivano-Frankivsk Region” under the Hungary-Slovakia-Romania-Ukraine ENPI Cross-Border Cooperation Programme 2007-2013 and is co-financed by the European Union through the European Neighbourhood and Partnership Instrument Project office: 26 Dnistrovska, St., Ivano-Frankivsk, 76018, tel.: +38 0342 720232, fax: +38 0342 559156 e-mail: office@taif.org.ua

II. RESEARCH OF NOGs 2.1. GENERAL CHARACTERISTIC OF THE RESPONDENTS During the survey questionnaires were completed by representatives of 143 NGOs (27 from Romania, 26 from Slovakia, 82 from Hungary and 8 from Ukraine). These organizations are involved in: researches, analysis, advocacy, consulting, promotion, development of recommendations to authorities, strategic planning, youth development programs, charity, etc.

In their feedbacks the respondents indicated the “age” of their organizations.

Figure 33. Duration of the organizations’ existence

The diagram shows that the respondents mostly represent organizations with experience: 34,3% of organizations operate from 6 to 10 years, 25,2% - from 11 to 15 years, 23,8% - up to 5 years, and 8,4 % of organizations are with experience of over 26 years.

In Ukraine, the majority of respondents (37,5%) work within 5 years. None of Ukrainian organization has more than 20 years of experience, due to the fact that the state of Ukrainian is young, it is only 21 years old. In Romania, there is the highest percentage of respondents of “young” organizations (44,4%) with experience less than 5 years. 75,6% of Hungarian respondents have experience from 6 to 15 years. The largest number of respondents which have more than 26 years are from Slovakia (23,1%).

62,9% of respondents representing the public sector are men and 37,1% - women. The vast majority of respondents in each country - men, that is related to Romania and Ukraine (88,9% and 87,5%, respectively).

38 Project “Carpathian Culinary Heritage Network” is implemented by the public organization “Tourist Association of Ivano-Frankivsk Region” under the Hungary-Slovakia-Romania-Ukraine ENPI Cross-Border Cooperation Programme 2007-2013 and is co-financed by the European Union through the European Neighbourhood and Partnership Instrument Project office: 26 Dnistrovska, St., Ivano-Frankivsk, 76018, tel.: +38 0342 720232, fax: +38 0342 559156 e-mail: office@taif.org.ua

Figure 34. Gender of the respondents

Regarding the distribution of respondents according to the scope of their activities, the majority of NGOs operate in the sector of preservation and promotion of cultural heritage (32,2%), slightly fewer respondents are engaged in the development of tourism industry (19,6%) and development of biodiversity and ecology is (18,9 %). 3,5% of organizations work in the sector of consumers’ protection.

Figure 35. Sectors of organizations’ activities

39 Project “Carpathian Culinary Heritage Network” is implemented by the public organization “Tourist Association of Ivano-Frankivsk Region” under the Hungary-Slovakia-Romania-Ukraine ENPI Cross-Border Cooperation Programme 2007-2013 and is co-financed by the European Union through the European Neighbourhood and Partnership Instrument Project office: 26 Dnistrovska, St., Ivano-Frankivsk, 76018, tel.: +38 0342 720232, fax: +38 0342 559156 e-mail: office@taif.org.ua

In Ukraine, the largest number of respondents work in the sectors of business development (87,5%), tourism development (87,5%), regional development (75%) and environment (62,5%). In Romania, NGOs are often engaged in the preservation and promotion of cultural heritage (59,3%) and the development of agriculture (40,7%). Many of the Slovak and Hungarian respondents are working in the sector of cultural heritage preservation (34,6% and 20,7% of respondents respectively).

Figure 36. Types of activities

According to the respondents, most of them have experience in advocacy and lobbying (29,4%) and run programs for youth development (28,7%). Ukrainian respondents are engaged in research and analysis (100%), training and consultations (100%), marketing and promotion (87,5%), strategic planning (75%).

Romanian organization work primarily in the field of marketing and promotion (44,4%), strategic planning (40,7%), training and consultancy activities (44,4%), public education (44,4%). Many of Slovak and Hungarian respondents did not provide answers to this question.

The main target audience of NGOs is youth (46,9%), students (42%) and children (39,9%), while they rarely work with public officials and consumers.

40 Project “Carpathian Culinary Heritage Network” is implemented by the public organization “Tourist Association of Ivano-Frankivsk Region” under the Hungary-Slovakia-Romania-Ukraine ENPI Cross-Border Cooperation Programme 2007-2013 and is co-financed by the European Union through the European Neighbourhood and Partnership Instrument Project office: 26 Dnistrovska, St., Ivano-Frankivsk, 76018, tel.: +38 0342 720232, fax: +38 0342 559156 e-mail: office@taif.org.ua

Figure 37. Target groups

If to consider geographical distribution, in Ukraine the main target groups for public organizations are youth (62,5%), civil servants (50%) and consumers (50%). Romanian and Slovak respondents in their activities mainly focus on young people (59,3% and 50% respectively), children (55,6% and 42,3%) and women (40,7% and 30,8%). For respondents from Hungary students is the key target group (41,5%).

As for the professional characteristics of the clients they are farmers (11,9%), scientists (4,2%) and media representatives (8,4%). In addition, almost all of the respondents try to work with entire population (46,2) and does not focus on specific groups.

41 Project “Carpathian Culinary Heritage Network” is implemented by the public organization “Tourist Association of Ivano-Frankivsk Region” under the Hungary-Slovakia-Romania-Ukraine ENPI Cross-Border Cooperation Programme 2007-2013 and is co-financed by the European Union through the European Neighbourhood and Partnership Instrument Project office: 26 Dnistrovska, St., Ivano-Frankivsk, 76018, tel.: +38 0342 720232, fax: +38 0342 559156 e-mail: office@taif.org.ua

Figure 38. Professional characteristics of the respondents’ clients

Replies of Ukrainian respondents indicate that their clients are mostly businessmen and other non-governmental NGOs. In Romania, Slovakia and Hungary 63% of respondents believe their target audience is the entire population.

2.2. ATTITUDE TO TRADITIONAL CULINARY AND RESPONSIBLE TOURISM Respondents were asked to answer questions about their current and planned activities related to local culinary traditions.

Representatives from Ukraine indicated the following activities: organization of summer camps, promotion of local culinary traditions, festival “Smachnyi Spas”, development of Carpathian authentic cuisine: cookbooks, menus, promotion in restaurants, B&Bs, training courses. Interviewed organizations from Romania indicated that they conduct artistic events with tastings of traditional dishes and visits to architectural monuments, they spread out local traditions during fairs, protect ethnographic heritage, restore open-air museum, organize dancing and singing events. NGOs from Slovakia provide travel services, disseminate local culinary traditions, organize wine tasting events, introduce new methods in the field of cultural heritage protection, organize folk events. Hungarian respondents organize activities related to the promotion of culinary heritage, are engaged in the development of human resources management, environmental protection and culture, teaching of traditional crafts for children, archery, agrotourism develop and folk crafts support.

42 Project “Carpathian Culinary Heritage Network” is implemented by the public organization “Tourist Association of Ivano-Frankivsk Region” under the Hungary-Slovakia-Romania-Ukraine ENPI Cross-Border Cooperation Programme 2007-2013 and is co-financed by the European Union through the European Neighbourhood and Partnership Instrument Project office: 26 Dnistrovska, St., Ivano-Frankivsk, 76018, tel.: +38 0342 720232, fax: +38 0342 559156 e-mail: office@taif.org.ua

Organizers of the survey tried to find out whom the representatives of NGOs consider to be competitors the tourism sector, based on national traditions (it was done to compare viewpoints of business representatives and NGOs.) Respondents assessed the potential competitors on 5-point scale, where 5 - the strongest competitor, 1 – the weakest. The competitors were ranked at 2,25 points.

Figure 39. Competitors for the tourism and culinary sectors

According to experts of NGOs the strongest competitor for the tourism sector and culinary is the similar business in the same area – 2,76 points. This position coincides with the opinion of the business respondents. Thus, similar business was rated as the lowest competition for Slovak respondents; it can be concluded that there is no strong competition in the tourism sector in Kosice region. According to Ukrainian NGOs the strongest competition is from supermarkets and warehouses (3,63 points). The retail chains were recognized as weakest competitors (1,91 points).

Respondents were asked to assess the professional skills of people working in the field of tourism and culinary based on national traditions. 23,8% indicated that the professional level is sufficient and only 11,9% - that it is poor, but 64,3% of respondents did not provide the answer to this question. For comparison, most of entrepreneurs working in this field have indicated that their staff has sufficient professional skills (36%). At the same time, 64% of businesses have recognized the need to improve the professional level of the staff.

43 Project “Carpathian Culinary Heritage Network” is implemented by the public organization “Tourist Association of Ivano-Frankivsk Region” under the Hungary-Slovakia-Romania-Ukraine ENPI Cross-Border Cooperation Programme 2007-2013 and is co-financed by the European Union through the European Neighbourhood and Partnership Instrument Project office: 26 Dnistrovska, St., Ivano-Frankivsk, 76018, tel.: +38 0342 720232, fax: +38 0342 559156 e-mail: office@taif.org.ua

23,8%

11,9%

64,3%

Sufficient

Not sufficient

It is hard to say

Figure 40. Professional level of employees in tourism and culinary sectors

The biggest shortage in employees’ professional level in the field of tourism and culinary is experienced in Ukraine (50% of respondents). In the other three countries roughly a quarter of respondents indicated an adequate level of employees’ skills: Slovakia – 26,9%, Romania – 29,6%, Hungary - 22%. Many respondents admitted that it is difficult for them to answer this question.

Figure 41. Employees’ professional level within countries

44 Project “Carpathian Culinary Heritage Network” is implemented by the public organization “Tourist Association of Ivano-Frankivsk Region” under the Hungary-Slovakia-Romania-Ukraine ENPI Cross-Border Cooperation Programme 2007-2013 and is co-financed by the European Union through the European Neighbourhood and Partnership Instrument Project office: 26 Dnistrovska, St., Ivano-Frankivsk, 76018, tel.: +38 0342 720232, fax: +38 0342 559156 e-mail: office@taif.org.ua

By evaluating of the specialists’ professional level in the field of tourism and culinary the respondents commented their answers. In particular, the Ukrainian respondents provided the following comments: the level of professionalism of the workers need to be improved; additional training is needed, including with the focus on national traditions for their future preservation; the developments in this area are performed randomly, based on business needs only, there are targeted programs and the promotion of these products in the field of tourism. Business owners solve the problems by themselves. Experts have knowledge about cooking of national dishes, as this information is passed from generation to generation; the recipes of traditional Carpathian cuisine are promoted at a low professional level. In the tourist catering facilities and restaurants that claim to promote Carpathian cuisine the menus contain steaks and many other non-Carpathian meals.

Romanian organizations indicated that the problem with the level of skills of the people involved in tourism and culinary is due to the fact that many professionals have left the region in the search for higher wages. The respondents are sure that the increase in the number of educational institutions will result the number of qualified professionals in regions. The representatives of Slovak NGOs gave the following comments: most of the workers are involved in the inactive tourism; growing number of schools will increase the number of qualified professionals in regions. Hungarians claim that so called the “cleanup” process has begun in tourism that will lead to the improvement in this area. They also noted that the quality of tourist services is sufficient and many experts have all the necessary skills and are dedicated to what they do.

Respondents demonstrated their vision of the dynamics of the business in tourism and culinary fields, based on national traditions.

Figure 42. Tourism business dynamics

55,2% of respondents believe that in tourism and culinary sectors in 2012 the trend towards business growth was observed. Most of such feedbacks (62,5%) appeared in Ukraine. In total 10,5% of respondents noted the decrease in the business. In Slovakia, in comparison to other three countries, the majority of respondents indicated that the dynamics of business development in tourism and culinary remained at the same level (53,8% of respondents). No Romanian NGOs recorded the business decrease. Most of 45 Project “Carpathian Culinary Heritage Network” is implemented by the public organization “Tourist Association of Ivano-Frankivsk Region” under the Hungary-Slovakia-Romania-Ukraine ENPI Cross-Border Cooperation Programme 2007-2013 and is co-financed by the European Union through the European Neighbourhood and Partnership Instrument Project office: 26 Dnistrovska, St., Ivano-Frankivsk, 76018, tel.: +38 0342 720232, fax: +38 0342 559156 e-mail: office@taif.org.ua

respondents who have indicated a decrease are from Slovakia.

Figure 43. Business forecast for 2013

NGO representatives also gave their forecast for business development in tourism and culinary for 2013.

The majority of respondents expect an increase in business in the future (52,4%), many hope for stabilization (32,2%) and 15,4% expect a decrease.

It should be noted that none of the Ukrainian and Romanian respondents expect the decrease in tourism and culinary. Most of the NGOs’ representatives in Slovakia do not believe in many changes in the development of business in the future. Replies of the Hungarian respondents include the fact that a large percentage of respondents indicated future decrease in tourism and culinary sectors.

2.3. EVALUATION PROCEDURES FOR CERTIFICATION / LICENSING Respondents were asked to answer some questions regarding certification and licensing procedures in the target regions / countries. Namely they were asked to evaluate the procedures of certification / licensing foreseen by the law in terms of their complexity in three sectors: food production, catering, hotel industry. Most of the respondents consider the certification procedure as complicated: as for the food production this figure was 64,3%; for catering – 67,1%; hotel industry – 61,5%. Also 14,7% of respondents consider certification in the hotel industry is too difficult to pass.

46 Project “Carpathian Culinary Heritage Network” is implemented by the public organization “Tourist Association of Ivano-Frankivsk Region” under the Hungary-Slovakia-Romania-Ukraine ENPI Cross-Border Cooperation Programme 2007-2013 and is co-financed by the European Union through the European Neighbourhood and Partnership Instrument Project office: 26 Dnistrovska, St., Ivano-Frankivsk, 76018, tel.: +38 0342 720232, fax: +38 0342 559156 e-mail: office@taif.org.ua

Possible answers

All respondents Manufacturing of food products Public catering Hotel industry Ukraine Manufacturing of food products Public catering Hotel industry Romania Manufacturing of food products Public catering Hotel industry Slovakia Manufacturing of food products Public catering Hotel industry Hungary Manufacturing of food products Public catering Hotel industry

Acceptable

Complicated

Very complicated

Number of observations

Percentage

Number of observations

Percentage

Number of observations

Percentage

36 33 34

25,2% 23,1% 23,8%

92 96 88

64,3% 67,1% 61,5%

15 14 21

10,5% 9,8% 14,7%

2 3 4

25,0% 37,5% 50,0%

4 4 2

50,0% 50,0% 25,0%

2 1 2

25,0% 12,5% 25,0%

5 2 1

18,5% 7,4% 3,7%

20 25 22

74,1% 92,6% 81,5%

2 0 4

7,4% 0,0% 14,8%

11 14 12

42,3% 53,8% 46,2%

14 10 11

53,8% 38,5% 42,3%

1 2 3

3,8% 7,7% 11,5%

18 14 17

22,0% 17,1% 20,7%

54 57 53

65,9% 69,5% 64,6%

10 11 12

12,2% 13,4% 14,6%

Table 11. Certification and licensing procedures in terms of complexity

For comparison 41% of entrepreneurs consider certification procedures as complicated. Percentage of entrepreneurs who believe that these procedures are too complicated, was twice smaller than the proportion of respondents from the public sector who share this opinion.

In geographical terms 25% of Ukrainian NGOs showed that certification procedures are too complicated in food and hotel industry. The highest percentage of respondents who consider certification procedures complicated was observed in the responses of Romanian participants (in food production – 74,1%, in catering – 92,6%, in the hotel industry – 81,5%). Replies of Slovak respondents indicated the relative agreement with certification requirements.

It is worth paying attention to comments as for the complexity of certification procedures. In particular, the Ukrainian respondents indicated the following: food quality is poor and the problem is not only the certification procedures, but also the possibility to ignore the accepted requirements afterwards; the procedure for licensing documents approval is long; the issue of certification of own grown products is open and actual, as small producers who can supply environmentally clean products, unable to pass certification procedure; the national legislation does not meet the EU requirements. Respondents from Romania said that the legislation in their country is very changeable; there are many unnecessary documents and permits and there is no explanation what to do with them; certification procedures are too expensive.

47 Project “Carpathian Culinary Heritage Network” is implemented by the public organization “Tourist Association of Ivano-Frankivsk Region” under the Hungary-Slovakia-Romania-Ukraine ENPI Cross-Border Cooperation Programme 2007-2013 and is co-financed by the European Union through the European Neighbourhood and Partnership Instrument Project office: 26 Dnistrovska, St., Ivano-Frankivsk, 76018, tel.: +38 0342 720232, fax: +38 0342 559156 e-mail: office@taif.org.ua

Respondents from Slovakia believe that the certification procedure is bureaucratic and their country has many priceless certificates and permits. Excessive complexity of certification procedures was also noted in the comments of Hungarian respondents.

Possible answers

All respondents Manufacturing of food products Public catering Hotel industry Ukraine Manufacturing of food products Public catering Hotel industry Romania Manufacturing of food products Public catering Hotel industry Slovakia Manufacturing of food products Public catering Hotel industry Hungary Manufacturing of food products Public catering Hotel industry

Quick

Long

Lasting too long

Number of observations

Percentage

Number of observations

Percentage

Number of observations

Percentage

23 19 24

16,1% 13,3% 16,8%

105 115 99

73,4% 80,4% 69,2%

15 9 20

10,5% 6,3% 14,0%

0 0 1

0,0% 0,0% 12,5%

5 7 5

62,5% 87,5% 62,5%

3 1 2

37,5% 12,5% 25,0%

8 2 0

29,6% 7,4% 0,0%

17 25 20

63,0% 92,6% 74,1%

2 0 7

7,4% 0,0% 25,9%

9 11 13

34,6% 42,3% 50,0%

16 13 11

61,5% 50,0% 42,3%

1 2 2

3,8% 7,7% 7,7%

6 6 10

7,3% 7,3% 12,2%

67 70 63

81,7% 85,4% 76,8%

9 6 9

11,0% 7,3% 11,0%

Table 12. Certification and licensing procedures in terms of duration

Respondents also believe the certification procedure in these three sectors are long (food production – 73,4%, catering – 80,4%, hotel industry – 69,2%.) This point of view was also shared by 55% of businesses representative who participated in the survey.

Certification procedures are considered long by the absolute majority of the participants from Hungary (in average 81,3%). Ukrainian respondents strongly disagree to recognize procedures in the areas of food and catering as appropriate, and only one respondent considers such procedures for the hotel industry as quick. The biggest number of NGO representatives, who indicated the excessive length of certification procedures are also from Ukraine. The biggest number of respondents who consider certification procedures quick in all three sectors recorded in Slovakia.

Respondents also pointed to the certification procedures that they deem unnecessary or improper. In particular, Ukrainian respondents noted to the fees and charges which are not required by law but are forced to pay; the certificate for food and catering must be renewed annually but not every 5 years. Romanian respondents believe that most certification procedures will be unified under EU standards, without 48

Project “Carpathian Culinary Heritage Network” is implemented by the public organization “Tourist Association of Ivano-Frankivsk Region” under the Hungary-Slovakia-Romania-Ukraine ENPI Cross-Border Cooperation Programme 2007-2013 and is co-financed by the European Union through the European Neighbourhood and Partnership Instrument Project office: 26 Dnistrovska, St., Ivano-Frankivsk, 76018, tel.: +38 0342 720232, fax: +38 0342 559156 e-mail: office@taif.org.ua

taking into account the peculiarities of different regions, and that the certification procedures are too long and require changes in legislation. Slovak respondents pointed to the bureaucracy in certification procedure and indicated that there are unnecessary permits as for different agriculture crops. Excessive length and bureaucracy certification procedures were noted Hungarian respondents. They also indicated that Food Code is unnecessary.

To the question “whether the certification system ensures food safety?” the vast majority (82,5%) of respondents answered “yes”. The rest of the respondents (17,5%) believe that the system of certification does not guarantee food safety.

Figure 44. Food safety

The answers of the respondents provide the following trends: 80 - 90% of respondents in Hungary, Slovakia and Romania believe that certification system ensures food safety and Ukrainian respondents disagree with this thesis. None of the NGOs’ representative from Ukraine considers that certificate is a guarantee for food safety. Meanwhile in Slovakia only 3,8% of respondents also believe that certification does not guarantee safety of products.

Respondents also had the opportunity to comment on their skeptical attitude toward certification as a guarantee for food safety. In particular, the Ukrainian respondents commented: lack of effective control, the number of approvals and requirements should be optimally justified; many products that present on the market have no certificates though sold through a network of grocery stores; difficulty to track the number of certified and non-certified products; possibilities to bypass certification. Respondents in Romania indicated that there is no certainty that manufacturers maintain the desired quality; the government pays not enough attention to certain moments when issuing certificates. Hungarian NGOs noted that the certification rules are held only by large manufacturers and their suppliers.

It should be noted that among the business representatives participated in the survey only 59% believe that certification guarantees food safety.

49 Project “Carpathian Culinary Heritage Network” is implemented by the public organization “Tourist Association of Ivano-Frankivsk Region” under the Hungary-Slovakia-Romania-Ukraine ENPI Cross-Border Cooperation Programme 2007-2013 and is co-financed by the European Union through the European Neighbourhood and Partnership Instrument Project office: 26 Dnistrovska, St., Ivano-Frankivsk, 76018, tel.: +38 0342 720232, fax: +38 0342 559156 e-mail: office@taif.org.ua

2.4. PROMOTION OF TOURISM AND CULINARY Respondents were asked to answer the question in what language should the information on the web pages of organizations related to culinary traditions and responsible tourism be submitted.

Figure 45. Information presentation on the web-sites

Respondents believe that information on such sites should be submitted in the national language (54,5% of respondents). Only 8,4% of respondents indicated that such information should be placed in other languages. Thus respondents do not consider foreign Internet users as potential customers of culinary tourism.

Approximately half of the respondents in each country want to see information related to culinary traditions and responsible tourism in the national language. In Romania, none of the surveyed organizations consider it necessary to do the translation to foreign languages (except English). And in Slovakia a quarter of respondents (23,1%) consider appropriate to do the translation to foreign languages. Languages named by the respondents which should be used for translation are: German and French; Ukrainian respondents also added Russian language.

NGO representatives were asked to assess ways to disseminate information on the activities of enterprises in the field of culinary and responsible tourism according to 5-point scale (where 5 is the most effective way information dissemination, 1- least efficient). It was interesting to learn that all the proposed methods of information distribution were estimated at the same level (from newspapers and to the web resources). On average they were rated by 3,17 points.

50 Project “Carpathian Culinary Heritage Network” is implemented by the public organization “Tourist Association of Ivano-Frankivsk Region” under the Hungary-Slovakia-Romania-Ukraine ENPI Cross-Border Cooperation Programme 2007-2013 and is co-financed by the European Union through the European Neighbourhood and Partnership Instrument Project office: 26 Dnistrovska, St., Ivano-Frankivsk, 76018, tel.: +38 0342 720232, fax: +38 0342 559156 e-mail: office@taif.org.ua

Figure 46. Information distribution

Public sector representatives believe that the most effective ways to disseminate information is unofficial information from satisfied clients, colleagues, etc. (3,92 points), own web page (3,87 points), printed promotional materials (3,77 points). Least effective mean was recognized information by Ministry of Tourism (2,48 points) and advertising in international publications (2,64 points). The evaluation of information effectiveness distributed through the Ministry of Tourism and information in international publications provided by business respondents is significantly lower – 1,55 points and 1,5 points respectively.

Own web page as the instrument for information dissemination received the highest score from respondents in Hungary (4,04 points), the lowest – support from the Ministry of Tourism was given by the respondents from Ukraine (1,63 points).

2.5. WILLINGNESS TO PARTICIPATE IN THE NETWORK An important objective of the survey was to determine the attitudes of respondents to the Carpathian Culinary Heritage Network and their desire to join the Network.

51 Project “Carpathian Culinary Heritage Network” is implemented by the public organization “Tourist Association of Ivano-Frankivsk Region” under the Hungary-Slovakia-Romania-Ukraine ENPI Cross-Border Cooperation Programme 2007-2013 and is co-financed by the European Union through the European Neighbourhood and Partnership Instrument Project office: 26 Dnistrovska, St., Ivano-Frankivsk, 76018, tel.: +38 0342 720232, fax: +38 0342 559156 e-mail: office@taif.org.ua

Figure 47. Willingness to join the network

Analysis of the responses showed that 42% are ready to join Carpathian Culinary Heritage Network and the remaining 31,5% are still undecided. It is interesting that virtually all respondents from Slovakia and Romania expressed their complete or partial desire to join the network and none of them refused to do so. In Romania 92,6% are ready to join the network. A high percentage of non-governmental organizations wishing to join the network is also recorded among the Ukrainian respondents (62,5%). The only country where the majority of the respondents have not yet expressed their desire to join the network is Hungary; here is also the biggest proportion of those who is undecided.

NGO representatives also pointed out the ways how they can contribute to the Network. In particular, Ukrainian respondents are eager to fulfill public works; collect information on the development of this activity in the region; create database of tourism sector stakeholders; disseminate information; participate in activities; develop the standards of authentic Carpathian cuisine; organize and conduct culinary trainings. Slovak respondents are ready to share knowledge, facilitate promotional activities, promote local and regional traditions, support participation in international exhibitions. NGOs from Romania after joining the Network will be able to develop agrotourism, provide physical infrastructure, create a platform to meet producers and craftsmen, develop a database of Network members. In comments of the Hungarian respondents it was noted the readiness to transfer of personal experience to young generations through contests, games and entertainments, to attract more visitors to the region; promote clean ecological food; assist in organization of the events of the network.

In their questionnaire respondents expressed their own ideas and suggestions for the activity of Carpathian Culinary Heritage Network. In particular, the Ukrainian respondents prefer to organize trainings, activities with youth involvement, support to manufactures of ecologically clean products, organization of festivals, printing brochures, involvement of the NGOs and government representatives to network development, strengthening the cultural identity of the Carpathian region, promotion of individual feature of each region through the peculiarities of Hutsul cuisine. Slovak respondents expressed ideas as for the development of cross-border and international cooperation in the field of business associations, promotion of Network’s members, involvement of young people to the Network activities, dissemination 52

Project “Carpathian Culinary Heritage Network” is implemented by the public organization “Tourist Association of Ivano-Frankivsk Region” under the Hungary-Slovakia-Romania-Ukraine ENPI Cross-Border Cooperation Programme 2007-2013 and is co-financed by the European Union through the European Neighbourhood and Partnership Instrument Project office: 26 Dnistrovska, St., Ivano-Frankivsk, 76018, tel.: +38 0342 720232, fax: +38 0342 559156 e-mail: office@taif.org.ua

of information to tourists. Romanian respondents see the future of the Network in the promotion of its members, sharing experience, presentations of tourism prospects in Maramures county. According to the Hungarian respondents Network should also conduct various trainings and conferences that will promote culinary traditions.

CONCLUSIONS: 1. Representatives of NGOs view in tourism and culinary sectors considerable potential for the development. 55,2% of respondents believe that in 2012 there were trends of growth, most from Ukraine 62,5%. In total only 10,5% of respondents report the decrease in business. In Slovakia the majority of respondents indicated that the dynamics of business development in tourism and culinary sectors remained at the same level (53,8% of respondents) 2. Representatives of non-governmental consider that existing certification and licensing procedures in all four countries are too complicated. At the same NGOs representatives showed more critical attitude to licensing procedures than interviewed entrepreneurs. Thus, 25% representatives of Ukrainian NGOs consider that certification procedures are too complicated in food and hotel industry. The highest percentage of respondents who consider certification procedures are to be very complicated was recorded in the responses of Romanian participants of the survey. The Slovak respondents agree to certain extend with the certification procedures.

3. Representatives of the public sector consider all channels of information distribution about the culinary heritage and tourism of the same importance. The most effective ways to disseminate information the NGOs’ representatives consider to be unofficial information from satisfied clients, colleagues, etc. (3,92 points out of 5), web page (3,87 points ), printed promotional materials (3,77 points). The least effective was recognized information by Ministry of Tourism (2,48 points) and advertising in international publications (2,64 points). This can be view as integrated approach to promote culinary industry and tourism.

4. The idea of Carpathian Culinary Heritage Network was actively supported by the NGOs. 42% of participants are ready to join the Carpathian Culinary Heritage Network and the remaining 31,5% are still undecided. All respondents from Slovakia and Romania expressed their complete or partial desire to join the network and none of them refused to do so. High percentage of non-governmental organizations who wish to become members of the Network is also among Ukrainian public organizations (62,5%). This indicates significant potential for network growth.

5. NGOs consider participation in the network by informational, training, promotional and cultural events.

The development of the network and place of each organization in will be evolving during the development of the structure.

53 Project “Carpathian Culinary Heritage Network” is implemented by the public organization “Tourist Association of Ivano-Frankivsk Region” under the Hungary-Slovakia-Romania-Ukraine ENPI Cross-Border Cooperation Programme 2007-2013 and is co-financed by the European Union through the European Neighbourhood and Partnership Instrument Project office: 26 Dnistrovska, St., Ivano-Frankivsk, 76018, tel.: +38 0342 720232, fax: +38 0342 559156 e-mail: office@taif.org.ua

III. RESEARCH OF EDUCATIONAL INSTITUTIONS 3.1. GENERAL CHARACTERISTICS OF EDUCATIONAL INSTITUTIONS The questionnaires were completed by 25 representatives of education institutions (2 from Romania, 13 from Slovakia, 3 from Hungary and 7 from Ukraine). These educational institutions train professionals on traditional food products and responsible tourism. Among the education institutions were colleges, technical colleges, lyceums, academies and schools.

Respondents were proposed to indicate the number of students possible that educational institutions are designed for.

Table 48. Number of students in the educational establishments

Based on obtained results it can be claimed that 32% of educational institutions train up to 1000 students, another 28% up to 500 students, 24% train more than 1000 students and 12% train up to 200 students.

Speaking about capability of educational institutions to provide simultaneous training of certain number of students, Hungarian educational institutions can teach up to 500 students, Romanian - more than 1000 students. 38,5% of Slovakian respondents informed that they can teach 1000 students, 7,7% of respondents stated about capability to train more than 1000 students. Ukrainian educational institutions are designed for 1000 students. (42,9% of respondents can train more than 1000 students).

54 Project “Carpathian Culinary Heritage Network” is implemented by the public organization “Tourist Association of Ivano-Frankivsk Region” under the Hungary-Slovakia-Romania-Ukraine ENPI Cross-Border Cooperation Programme 2007-2013 and is co-financed by the European Union through the European Neighbourhood and Partnership Instrument Project office: 26 Dnistrovska, St., Ivano-Frankivsk, 76018, tel.: +38 0342 720232, fax: +38 0342 559156 e-mail: office@taif.org.ua

Figure 49. Gender of the respondents

Among all respondents that answered the questions, there are 56% men and 44% women.

Figure 50. Availability of printed materials

44% of respondents stated that their educational institutions had own publications (44% of respondents). Another 20% of respondents intend to start distribution of publications in the nearest future.

In geographical terms, 43% of Ukrainian and almost one third of Slovakian and Hungarian educational institutions have publications. Two Romanian educational institutions that took part in the survey also have publications.

55 Project “Carpathian Culinary Heritage Network” is implemented by the public organization “Tourist Association of Ivano-Frankivsk Region” under the Hungary-Slovakia-Romania-Ukraine ENPI Cross-Border Cooperation Programme 2007-2013 and is co-financed by the European Union through the European Neighbourhood and Partnership Instrument Project office: 26 Dnistrovska, St., Ivano-Frankivsk, 76018, tel.: +38 0342 720232, fax: +38 0342 559156 e-mail: office@taif.org.ua

3.2. RESEARCH OF EDUCATIONAL PROGRAMS AND QUALIFICATIONS Within the survey, respondents were proposed to estimate the popularity level of different qualifications that are delivered (5 points is the most popular and 1 point the least popular qualification).

Figure 51. Qualification distribution

Respondents’ answers results show that the most popular qualifications in educational institutions are cooks and waiters, which got 2,6 points. Such qualifications as receptionist (0,68 points), administrator (0,96 points), maids (1,00 point) and shop assistants (1,00) are considered as the least popular.

If to consider the answers of respondents within the countries, Ukrainians prefer to train for cooks (3,43 points) and waiter (3,43) qualifications). In Romania the most popular are cook-confectioner (4,00 points) waiter (3,50), administrator (3,50 points), hotel manager (3,50 points) and tourism sector worker (3,50 points). The highest rates in Slovakia were given for cook-waiter (2,15 points) and cooks (2,00). The most popular qualifications in Hungarian educational institutions are cook-waiters (2,67 points), waiters (3,00 points) and tourism experts (3,33 points).

Representatives of educational institutions indicated other qualifications that they train students. Ukrainian respondents indicated the restaurant service worker; Romanians indicated machinery in economic activity. Slovakian educational institutions underlined such professions and specialties (some of them were estimated in terms of popularity level): stewardess (3 points); arranger (3 points); regional tour56 Project “Carpathian Culinary Heritage Network” is implemented by the public organization “Tourist Association of Ivano-Frankivsk Region” under the Hungary-Slovakia-Romania-Ukraine ENPI Cross-Border Cooperation Programme 2007-2013 and is co-financed by the European Union through the European Neighbourhood and Partnership Instrument Project office: 26 Dnistrovska, St., Ivano-Frankivsk, 76018, tel.: +38 0342 720232, fax: +38 0342 559156 e-mail: office@taif.org.ua

ism management (3 points); foreign languages courses for private communication (5 points); minimal courses for entrepreneur-beginner; cosmetician; stylist; biotechnologies; double languages education (4 points), business academy (5 points); regional tourism management for stewards. Hungarian respondents updated the list with such specialties: social worker (4 points) decorator (2 points).

Respondents were asked about the presence of the programs connected with culinary traditions. Majority of respondents (60%) stressed that their education programs did not include subjects connected with culinary traditions. Another 40% said that such subjects were present in their education program.

Figure 52. Courses related to culinary

It is an interesting fact that Ukrainian respondents from all educational institutions confirmed the presence of subjects connected with culinary traditions. In Slovakia only 7,7% of respondents provided such answer. Ukrainian educational institutions refer following subjects as those that are connected with culinary traditions: national culinary, foreign culinary (French, Hungarian, Russian, German), technology of cooking, production of culinary goods, baked confection, organization of production and service providing, food products studies, culinary characteristics of dishes, culinary of Carpathian region, traditions and dishes of regional culinary, basics of production technology in restaurants. Romanian respondents noted national culinary as such kind of subject.

Responses related to the infrastructure source basis for the traditional culinary and responsible tourism are provided below.

57 Project “Carpathian Culinary Heritage Network” is implemented by the public organization “Tourist Association of Ivano-Frankivsk Region” under the Hungary-Slovakia-Romania-Ukraine ENPI Cross-Border Cooperation Programme 2007-2013 and is co-financed by the European Union through the European Neighbourhood and Partnership Instrument Project office: 26 Dnistrovska, St., Ivano-Frankivsk, 76018, tel.: +38 0342 720232, fax: +38 0342 559156 e-mail: office@taif.org.ua

Figure 53. Resources for the qualifications development

So, 44% of educational institutions have own research laboratories, 36% have shops for confectionery, 36% have shops for cooking traditional dishes, 36% have special tableware. The majority of institutions in Ukraine (71,4%) possesses all above mentioned resources. Both Romanian educational institutions have research laboratories. Slovakian respondents demonstrate rather low source level for development of mentioned qualifications. The majority of institutions (23%) have special tableware and another two educational institutions use both shops for cooking and research laboratories.

Respondents also had possibility by to indicate resources for development of qualifications connected with culinary traditions. Such items as dining rooms, confectionary and cooking laboratories, training restaurants, hotels, tourism offices, educational centers were referred to resources for development of qualifications.

3.3. DYNAMICS OF ENROLLMENT As it was mentioned before, 32% of educational institutions contain up to 1000 students (per one), 28% contain up to 500 students, 24% more than 1000 students and 12% up to 200 students.

In course of survey, the dynamics of students’ enrollment by educational institutions was analyzed.

58 Project “Carpathian Culinary Heritage Network” is implemented by the public organization “Tourist Association of Ivano-Frankivsk Region” under the Hungary-Slovakia-Romania-Ukraine ENPI Cross-Border Cooperation Programme 2007-2013 and is co-financed by the European Union through the European Neighbourhood and Partnership Instrument Project office: 26 Dnistrovska, St., Ivano-Frankivsk, 76018, tel.: +38 0342 720232, fax: +38 0342 559156 e-mail: office@taif.org.ua

What is a dynamics of student’s enrollment in 2012 comparing to previous years?

Possible All respondents Ukraine Romania Slovakia Hungary answers

Number of observations

Percentage

Number of observations

Percentage

Number of observations

Percentage

Number of observations

Percentage

Number of observations

Percentage

Stays the same

14

56,0%

6

85,7%

0

0,0%

6

46,2%

2

66,7%

Increases

7 4

28,0% 16,0%

1 0

14,3% 0,0%

1 1

50,0% 50,0%

5 2

38,5% 15,4%

0 1

0,0% 33,3%

Decreases

Table 13. Students’ enrollment in 2012

Analysis of students’ enrollment shows that in 56% of educational institutions the quantity of students remains the same during last few years. 16% stressed that in 2012 the quantity of students decreased.

In Ukrainian educational institutions in 2012 the quantity of students remains stable. In 85,7% of institutions quantity of students remains at the same level that in previous years and almost 15% of Ukrainians institutions increased quantity of students. Respondents indicate different reasons for increase of students’ quantity. Such reasons are change of educational institution status, participation in professional contests, increasing of popularity of qualifications in result of tourism development and demographic situation.

The most dynamic situation is observed in Slovakia, less than a half of educational institutions did not change the quantity of graduates. At the same time representatives of 38,5% of Slovakian educational institutions indicated the increase of students, explaining that by good level of training, higher demands to teaching, increasing interest to foreign languages, adaptation of program to market demands.

Respondents also characterized possible situation in 2013. In general situation is following: 48% of educational institutions expect the same level of admission, 28% expect the increase of enrollment, 24% expect the decrease.

Figure 54. Students’ enrollment in 2013

59 Project “Carpathian Culinary Heritage Network” is implemented by the public organization “Tourist Association of Ivano-Frankivsk Region” under the Hungary-Slovakia-Romania-Ukraine ENPI Cross-Border Cooperation Programme 2007-2013 and is co-financed by the European Union through the European Neighbourhood and Partnership Instrument Project office: 26 Dnistrovska, St., Ivano-Frankivsk, 76018, tel.: +38 0342 720232, fax: +38 0342 559156 e-mail: office@taif.org.ua

Separate analysis of four countries showed that both Romanian institutions expect the decrease of students’ quantity, in Hungary changes in dynamics are not expected at all. In Ukrainian and Slovakian educational institutions is expected the same admission of students as in 2012 (57,1% and 38,5% of respondents). None of Ukrainian institutions expect the decrease of students.

3.4. СУПУТНІ ВИДИ ДІЯЛЬНОСТІ, ВИГОТОВЛЕННЯ ПРОДУКЦІЇ ТА НАДАННЯ ПОСЛУГ НАВЧАЛЬНИМИ ЗАКЛАДАМИ In course of survey, managers of educational institutions were proposed to underline associated activities that are performed or are planned to be performed

Figure 55. Associated types of activities

The majority of educational institutions hold competitive culinary events (24%) and culinary master-classes (24%). None of educational institution organize events dedicated to folk crafts and folk master-classes. Responses of Ukrainians prove that the majority of educational institutions (71,4%) hold competitions dedicated to culinary skills. In Slovakian educational institutions culinary master-classes are popular.

None of institutions located in these states organize folklore festivals. Romanian and Hungarian respondents did not answer this question.

The related activities plan to start in the nearest future: craft master-classes (14,3% of respondents) and folk crafts (14,3%). Ukrainian and Slovakian educational institutions will start holding culinary and folk craft master-classes in the nearest future and Romanians will hold culinary competitions (100% of respondents).

The respondents gave detailed explanations to these questions. For example, organization of culinary master-classes in Ukraine will include cooking of hutsul and boiko dishes. In addition, educational institutions intend to start culinary art contests, sommelier courses, barmen, confectionary production competition, traineeship and training trips, traditional celebrations, confectionary master-classes, markets, training offices, familiarization with culinary of different regions.

60 Project “Carpathian Culinary Heritage Network” is implemented by the public organization “Tourist Association of Ivano-Frankivsk Region” under the Hungary-Slovakia-Romania-Ukraine ENPI Cross-Border Cooperation Programme 2007-2013 and is co-financed by the European Union through the European Neighbourhood and Partnership Instrument Project office: 26 Dnistrovska, St., Ivano-Frankivsk, 76018, tel.: +38 0342 720232, fax: +38 0342 559156 e-mail: office@taif.org.ua

In course of researching, it was planned to discover if there were some goods produced or services provided by institutions not taking into account educational one. The figure shows that 68% of institutions do not produce any goods.

Figure 56. Production by the educational establishments

None of Hungarian and Romanian educational institutions mentioned about own goods’ production. In Slovakia majority of educational institutions don’t produce own goods (76,9%). The majority of Ukrainian respondents proved that have own production of goods. (71,4%). Educational institutions produce confectionary and bakery products, takeout dishes, wood products (doors, windows).

Respondents’ answers show that 52% of educational institutions provide other services besides educational ones. In Hungary and Romania there are no positive answers concerning this issue, so these both countries are engaged only educational activities. In Ukraine and Slovakia respondents mentioned that their institutions provide non-educational services (71,4% and 61,5% correspondingly).

Figure 57. Services by the educational establishments

61 Project “Carpathian Culinary Heritage Network” is implemented by the public organization “Tourist Association of Ivano-Frankivsk Region” under the Hungary-Slovakia-Romania-Ukraine ENPI Cross-Border Cooperation Programme 2007-2013 and is co-financed by the European Union through the European Neighbourhood and Partnership Instrument Project office: 26 Dnistrovska, St., Ivano-Frankivsk, 76018, tel.: +38 0342 720232, fax: +38 0342 559156 e-mail: office@taif.org.ua

Educational institutions gave details to these questions. Ukrainian respondents listed such services as production and sale of confectionary and bakery goods, takeout dishes, celebration of weddings and family holidays, offsite service, convention hall services, cultivation of crops, construction and repair works. In return, Slovakian institutions provide driver trainings, consulting services and project support, excursions for familiarization with technologies of winemaking, services for staff recruitment, translation services, hotel and tourism services.

3.5. EVALUATION PROCEDURES FOR CERTIFICATION / LICENSING Within the survey, respondents were proposed to answer the number of questions concerning the procedures of certifications in target regions. While estimating the procedures of certification/licensing from the point of its complexity the majority of respondents indicated that procedures of certification in the sphere of foods production (56%), catering (52%), hotel management (48%) are satisfactory. Only certain part of respondents (from 4% to 8%) mentioned, that procedures of certification are too complicated.

Possible answers All respondents Manufacturing of food products Public catering Hotel industry Ukraine Manufacturing of food products Public catering Hotel industry Romania Manufacturing of food products Public catering Hotel industry Slovakia Manufacturing of food products Public catering Hotel industry Hungary Manufacturing of food products Public catering Hotel industry

Acceptable

Complicated

Too complicated for passing

56,0% 52,0% 48,0%

40,0% 40,0% 44,0%

4,0% 8,0% 8,0%

57,1% 42,9% 28,6%

28,6% 42,9% 57,1%

14,3% 14,3% 14,3%

0,0% 0,0% 0,0%

100,0% 50,0% 50,0%

0,0% 50,0% 50,0%

76,9% 76,9% 76,9%

23,1% 23,1% 23,1%

0,0% 0,0% 0,0%

0,0% 0,0% 0,0%

100,0% 100,0% 100,0%

0,0% 0,0% 0,0%

Table14. Certification / licensing procedures in terms of the complexity

In accordance with responses of Ukrainian educational institutions the procedures of certification in the sphere of foods production are satisfactory (57,1%). In catering such procedures are considered both satisfactory and complicated (42,9% of respondents). Representatives of educational institutions from Hun62 Project “Carpathian Culinary Heritage Network” is implemented by the public organization “Tourist Association of Ivano-Frankivsk Region” under the Hungary-Slovakia-Romania-Ukraine ENPI Cross-Border Cooperation Programme 2007-2013 and is co-financed by the European Union through the European Neighbourhood and Partnership Instrument Project office: 26 Dnistrovska, St., Ivano-Frankivsk, 76018, tel.: +38 0342 720232, fax: +38 0342 559156 e-mail: office@taif.org.ua

gary stress that procedures of certification in Hungary are complicated in all three sectors. Respondents from Romania consider complicated procedures of certification in foods production (100% of respondents), in the spheres of catering and hotel management these procedures are considered by equal parts of respondents as complicated and too complicated. At the same time, 77% of Slovakian respondents consider procedures of certification, provided by national legislation, as satisfactory.

Respondents had possibility to comment their answers. Only one respondent (Ukraine) used this option and characterized those procedures as outdated.

In addition, respondents consider that procedures of certification in three proposed sectors are longterm: 60% of respondents consider long-term procedures long-term in foods production, 56% in catering and 64% in hotel management.

Possible answers All respondents Manufacturing of food products Public catering Hotel industry Ukraine Manufacturing of food products Public catering Hotel industry Romania Manufacturing of food products Public catering Hotel industry Slovakia Manufacturing of food products Public catering Hotel industry Hungary Manufacturing of food products Public catering Hotel industry

Quick

Long

Lasting too long

36,0% 36,0% 32,0%

60,0% 56,0% 64,0%

4,0% 8,0% 4,0%

14,3% 28,6% 14,3%

71,4% 57,1% 71,4%

14,3% 14,3% 14,3%

0,0% 0,0% 0,0%

100,0% 100,0% 100,0%

0,0% 0,0% 0,0%

61,5% 53,8% 53,8%

38,5% 38,5% 46,2%

0,0% 7,7% 0,0%

0,0% 0,0% 0,0%

100,0% 100,0% 100,0%

0,0% 0,0% 0,0%

Table 15. Certification / licensing procedures in terms of duration

The majority of respondents that consider procedures of certification as long-term are Romanian and Hungarian (100% of respondents). The majority of Ukrainian respondents in educational institutions underlined that procedures of certification are long-term (especially at production of foods and hotel management). Also 14,3% of respondents underlined the excessive continuance of certification procedures.

In Slovakia, more than a half of respondents are satisfied with duration of certification procedures and consider it quick (especially in production of foods).

Respondents named not necessary and unjustified procedures of certification. Ukrainian respondents 63 Project “Carpathian Culinary Heritage Network” is implemented by the public organization “Tourist Association of Ivano-Frankivsk Region” under the Hungary-Slovakia-Romania-Ukraine ENPI Cross-Border Cooperation Programme 2007-2013 and is co-financed by the European Union through the European Neighbourhood and Partnership Instrument Project office: 26 Dnistrovska, St., Ivano-Frankivsk, 76018, tel.: +38 0342 720232, fax: +38 0342 559156 e-mail: office@taif.org.ua

mentioned licensing for alcohol and tobacco for restaurants (where alcohol and tobacco are main goods), and Slovakian mentioned a big number of permissions that are duplicating.

The question “does the system of certification guarantee food safety” 64% of respondents confirmed so.

The rest of respondents (36%) share opinion that system of certification does not guarantee the food safety. In addition it should be underlined, that 58,8% of respondents also consider certification procedure as guarantee for food safety.

Figure 58. Food safety

Analysis of respondents’ answers show following trend: majority of Ukrainian respondents (85,7%) consider that system of certification does not guarantee food safety. Analysis of Romanian and Slovakian responses show just opposite results: 100% and 84,6% of respondents agreed that system of certification guarantee the protection of foods. The majority of Hungarian respondents consider that certificate can be the guarantee of food safety (66,7 of respondents).

Respondents had possibility to comment their lack of confidence to. For example, Ukrainian respondents suspect that certification procedure could be violated; that requirements to norms and standards do not regulate presence of food supplements, preservation and transportation of food. Respondents from Slovakia stated food safety is not met in the foreign goods which are sold without any control.

64 Project “Carpathian Culinary Heritage Network” is implemented by the public organization “Tourist Association of Ivano-Frankivsk Region” under the Hungary-Slovakia-Romania-Ukraine ENPI Cross-Border Cooperation Programme 2007-2013 and is co-financed by the European Union through the European Neighbourhood and Partnership Instrument Project office: 26 Dnistrovska, St., Ivano-Frankivsk, 76018, tel.: +38 0342 720232, fax: +38 0342 559156 e-mail: office@taif.org.ua

3.6. WILLINGNESS TO PARTICIPATE IN THE NETWORK Within the survey organizers intended to discover the attitude of respondents to Carpathian Culinary Heritage Network. 52% of educational institutions are ready to participate in the Network. Other 36% of respondents are still undecided and 12% of respondents showed ve no desire to participate in the Network.

Figure 59. Participation in the Network

Figure shows that Romanian respondents are unanimous to participate in the Carpathian Culinary Heritage Network (100% of respondents). At the same time, 100% of Hungarian respondents are not sure about participation. The biggest number of negative answers are observed from the Slovakian representatives of educational institutions, 23% of which do not intend to participate in the Network. 57,1% of Ukrainian respondents are ready to cooperate with Network, 42,9% are not sure.

Answering the questions about participation in the Carpathian Culinary Heritage Network respondents from educational institutions indicated the way they could participate with the Network. In particular, Ukrainian respondents are ready to take part in events, foreseen by project; provide sources of educational center for holding culinary and confectionary master-classes, training, contests and others. Romanian respondents are able to engage students for different culinary contests as well as organize culinary trainings and trips for researching. Slovakian educational institutions propose presentational skills of students in culinary catering, invite for the wines degustation, are able to provide information on their educational programs.

Within the questionnaire, respondents had possibility to describe own ideas for development of the Network. Among such ideas are improvement of certification demands to companies of restaurant business, discovering the traditions of national culinary of the Carpathian region, development of business, providing the services in tourism sphere, popularization of culinary of Carpathian region and traditions, preserving the local cultural heritage. Respondents from Romania mentioned development and implementation of educational reforms focused on Carpathian culinary heritage and transformation of culinary into tourism attraction as future elements of Network development. Slovakian respondents consider that development of Network must be realized by experience and information exchange.

65 Project “Carpathian Culinary Heritage Network” is implemented by the public organization “Tourist Association of Ivano-Frankivsk Region” under the Hungary-Slovakia-Romania-Ukraine ENPI Cross-Border Cooperation Programme 2007-2013 and is co-financed by the European Union through the European Neighbourhood and Partnership Instrument Project office: 26 Dnistrovska, St., Ivano-Frankivsk, 76018, tel.: +38 0342 720232, fax: +38 0342 559156 e-mail: office@taif.org.ua

CONCLUSIONS 1. Research of educational institutions showed that they have sources for saving and spreading of culinary heritage of Carpathian region. 44% of educational institutions have own researh laboratories, 36% have shops for confectionary production, 36% have shops for cooking of main dishes, 36% have special tableware. This highly technical potential is a good precondition for spreading of traditional technologies.

2. Qualifications connected with culinary activities are requested and popular among inhabitants of Carpathian regions. The most popular are qualifications of cooks, cook-confectioner, hotel and restaurant business specialists. It proves the positive perspective for staff presence in local culinary, as well as traditional respect to culinary profession and its status among local community.

3. Majority of respondents (60%) mentioned that educational program does not provide subjects connected with culinary traditions. However, culinary traditions of Carpathians are studied indirectly within other (not specialized) training courses and subjects. Master-classes and contests for culinary skills spread culinary traditions. Despite that Carpathian culinary traditions are not important component of studying and theoretical description and practical training are not systematic.

4. Educational institutions of target regions demonstrate efforts to learn local culinary heritage. A number of institutions, namely in Ukraine and Slovakia plan to perform in future culinary and folk craft master-classes and in Romania - contests of culinary skills. Such kind of events, are able to raise interest to culinary heritage among students.

5. Majority of educational institutions support the necessity of existing certification procedures and consider them as acceptable. For example in the sphere of food production (56%), catering (52%) hotel business (48%) procedures of certification are considered as acceptable. Representatives of educational institutions do not consider existing procedures of certification as reliable guarantee for food safety, but colleges from Ukraine do not share this opinion.

6. Attitude to Network among educational institutions is mostly positive or neutral. Answering the question about participation in the Network 52% of managers emphasized the readiness to do that. Other 36% of respondents stated that they are not sure about the participation, and rest 12% of respondents had no wiliness to participate. The most unanimous concerning the desire to participate the Network are Romanian respondents (100% ). At the same time 100% of Hungarian respondents are not sure about the participation.

7. Expectations of educational institutions from the Network firstly are associated with educational activity. Further dynamics of Network development obviously depends on how it would meet the requirements of educational institutions, as well as on success of educational component in Network’s activity. In this situation managers of educational institutions will define attitude to Network.

66 Project “Carpathian Culinary Heritage Network” is implemented by the public organization “Tourist Association of Ivano-Frankivsk Region” under the Hungary-Slovakia-Romania-Ukraine ENPI Cross-Border Cooperation Programme 2007-2013 and is co-financed by the European Union through the European Neighbourhood and Partnership Instrument Project office: 26 Dnistrovska, St., Ivano-Frankivsk, 76018, tel.: +38 0342 720232, fax: +38 0342 559156 e-mail: office@taif.org.ua

GENERAL CONCLUSIONS The survey for entrepreneurs, representatives of public organizations and educational institutions, carried in Ivano-Frankivsk region of Ukraine, Kosice region of Slovakia, Szabolcs-Szatmár-Bereg county of Hungary, in Maramures and Satu-Mare counties of Romania is not representational, but describes general attitudes of certain segments of regional communities. In addition, this survey gives possibility to get an idea about sector of traditional culinary and about position of target groups researching the issues that are important for Carpathian culinary heritage.

The provided and analyzed information leads to following general conclusions: 1. Carpathian culinary heritage is important component of local hospitality sphere, services and entertainment. Importance of culinary heritage and necessity of its preserving is proved by public organizations and educational institutions. It is one of the motivations to encourage tourists to make visits to Carpathians; it is respected by local community. That means that Carpathian culinary heritage network is significantly important for business representatives, public sector and educational establishments.

2. Within the research the number of problems were defined, which need common solution, including with the help of mechanisms of transborder collaboration. These problems include: lack of existing markets, lack of market participant’s awareness that affect the rationality of their solutions, demand in improvement of administrative procedures, demand in promotion. Mentioned issues need international and interregional dialogue and Network could be the basis for this.

3. The majority of respondents of target groups rely on existing national procedures of certification and licensing. In addition, there are many complaints of complexity and not proved duration of such procedures. Besides, participants of survey mentioned that during certification mostly unified requirements are used that do not take into account national and regional traditions. That raises the prospects of certification program within the Network.

4. The survey disclosed that efforts of entrepreneurs, public organizations and educational institutions in four countries are different despite the communion heritage and problems. Participants of the survey have positive attitude to cross-border cooperation but cannot think of collaboration mechanisms.

Obviously, that establishment of rules and mechanisms between interested bodies from different states is one of the important missions of Network.

5. Respondents’ attitude to Network is mostly positive or neutral. In addition, the majority took the waitand-see attitude and postponed their final determination as for the Network. The status of the Network directly depends on effectiveness and meeting the demands of target groups.

“Carpathian Culinary Heritage Network” project is implemented by “Tourism Association of Ivano-Frankivsk region” in partnership with “Ecologic” Association and Chamber of Commerce of Satu-Mare County (Romania), Szamos-Bazar Association(Hungary) and Kosice branch of Slovakian Chamber of Commerce and Industry (Slovakia) with co-financing of EU within the program Hungary-Slovakia-Romania-Ukraine 20072013 expresses acknowledgment to all respondents who shared their opinions and provided useful information and also to those who devoted time for making this survey.

67 Project “Carpathian Culinary Heritage Network” is implemented by the public organization “Tourist Association of Ivano-Frankivsk Region” under the Hungary-Slovakia-Romania-Ukraine ENPI Cross-Border Cooperation Programme 2007-2013 and is co-financed by the European Union through the European Neighbourhood and Partnership Instrument Project office: 26 Dnistrovska, St., Ivano-Frankivsk, 76018, tel.: +38 0342 720232, fax: +38 0342 559156 e-mail: office@taif.org.ua

ANNEXES ANNEX 1 Research questions (business owners, manages, farmers, entrepreneurs or other business entities) Dear Sirs/Madams: This questionnaire is being conducted within the Action “Carpathian Culinary Heritage Network” which is co-financed by the European Union within the framework of the Hungary-Slovakia-Romania-Ukraine ENPI Cross-border Cooperation Programme 2007-2013 and implemented by the Tourist Association of Ivano-Frankivsk region from Ukraine in partnership with Association “EcoLogic” and Chamber of Commerce and Industry of Satu Mare County from Romania, Slovak Chamber of Commerce and Industry from Slovakia and Szamos-bazár Association from Hungary. The overall objective of the Action is to conserve and popularize the role and range of the different traditional Carpathian food products and cuisines as a catalyst for sustainable regional development and preservation of local cultural heritage.

Your answers will help us to comprehend the nature of authentic cuisine industry and tailor the Network’s activity in and establish Carpathian Culinary Heritage Network.

The project will develop the comprehensive data base of existing businesses and entrepreneurs operating in sector of traditional food products, sustainable agriculture and responsible tourism. By taking part in this interview you have an opportunity to provide information about yourself / your company, products and services of your company to the database and become known to potential users of your services and potential partners. To do this, please answer the questions below: 1.

Personal information: 1.1. Company’s name/ Full name of entrepreneur 1.2. Official business address and entrepreneur address 1.3. Family business 1.4. Business / entrepreneur using hired workforce 1.5. Total number of employees 1.6. Phone 1.7. E-mail 1.8. Web-site (if you have one) 1.9. Please indicate your sex 2.

For how long are you in business?

Yes Yes

Male

No No

Female

68 Project “Carpathian Culinary Heritage Network” is implemented by the public organization “Tourist Association of Ivano-Frankivsk Region” under the Hungary-Slovakia-Romania-Ukraine ENPI Cross-Border Cooperation Programme 2007-2013 and is co-financed by the European Union through the European Neighbourhood and Partnership Instrument Project office: 26 Dnistrovska, St., Ivano-Frankivsk, 76018, tel.: +38 0342 720232, fax: +38 0342 559156 e-mail: office@taif.org.ua

3.

Please identify the types of your activities? ( in percentage)

%

1. Food products manufacturing/ingredients to food products (please indicate your specialization/profile, for example: bakery, chocolate manufacturer, dairy, honey production, etc.)

2. Farm business (please state specialization/profile of your farm, for example: cattle breeding, fish farming etc.)

3. Restaurant business 4. Hotel and restaurant business 5. Owner of the green estate/ B&B 6. Tour operator / travel agent 7. Master of traditional crafts 8. Owner of the tourist attraction (museum etc.)

9. Guided tours provider 10. Transportation services 11. Other services, related to the responsible tourism, please specify

4.

If you picked options 1 or 2 form question 3 above, please give answers to the questions from 4.1 to 4.10, otherwise proceed to question 5 4.1. Briefly describe your production / farm / business history:

69 Project “Carpathian Culinary Heritage Network” is implemented by the public organization “Tourist Association of Ivano-Frankivsk Region” under the Hungary-Slovakia-Romania-Ukraine ENPI Cross-Border Cooperation Programme 2007-2013 and is co-financed by the European Union through the European Neighbourhood and Partnership Instrument Project office: 26 Dnistrovska, St., Ivano-Frankivsk, 76018, tel.: +38 0342 720232, fax: +38 0342 559156 e-mail: office@taif.org.ua

4.2. What are your sales points: Sales points

Local

Regional

Nationwide

Direct from field-to-table for tourists Shop Farm market Sales through Internet Festivals / related events Other (please explain)

4.3.

Where are your products grown and/or processed?

Abroad In your country In your region In your locality Your private farm

4.4. How are your products packaged?

Easy to recycle materials (paper, eco packaging etc.)

Polyethylene Plastic Other (please, specify)

4.5. Are your products / operations have organic or other certification?

Yes At this time no, but we expect to obtain one it in the nearest future No

4.6. Do you use any chemical supplements in food production?

Hormones Pesticides Antibiotics Preserving agents Other (please explain)

4.7. Is your product used as an ingredient for traditional, local recipes?

Yes Currently no, but will be used in the near future No If «yes» or «will be used», please name it:

4.8. Briefly describe how you promote/ advertise your local products.

70 Project “Carpathian Culinary Heritage Network” is implemented by the public organization “Tourist Association of Ivano-Frankivsk Region” under the Hungary-Slovakia-Romania-Ukraine ENPI Cross-Border Cooperation Programme 2007-2013 and is co-financed by the European Union through the European Neighbourhood and Partnership Instrument Project office: 26 Dnistrovska, St., Ivano-Frankivsk, 76018, tel.: +38 0342 720232, fax: +38 0342 559156 e-mail: office@taif.org.ua

4.9. What traditional production methods do you use? (vegetable garden, greenhouse, cattle feeding with traditional fodder, smoking etc.)

5.

If you picked options 3, 4, or 5 from the question 3 given above, please give answers to the questions from 5.1 to 5.10, otherwise proceed to question 6.

5.1. To what extend do you source local ingredients as a first priority? Please state % in percentage: Local ingredients Other ingredients 100%

5.2. Do you clear identify sources of production on your printed menus?

Yes At this time no, but we expect to have it in the nearest future Ні

5.3. Do you use local/artisan products?

Yes, in a process of food production / services for clients Yes, in interior Yes, in meals Yes, in work-shops or attractions At this time no, but we expect to use in the nearest future No, don’t use

5.4. Describe your business relationship with quality local, sustainable producers (that produce own products without growth stimulators, bioadditives, GMO etc.)?

Yes, I work only with them Yes, I partly work with them I don’t work with them, but I have plans to start No relations at all If “no”, please explain why:

5.5. Please name food producers whom do you purchase directly from as frequently as possible?

5.6. What traditional cooking methods do you use (open pan, open fire/grill, smoking etc. )?

71 Project “Carpathian Culinary Heritage Network” is implemented by the public organization “Tourist Association of Ivano-Frankivsk Region” under the Hungary-Slovakia-Romania-Ukraine ENPI Cross-Border Cooperation Programme 2007-2013 and is co-financed by the European Union through the European Neighbourhood and Partnership Instrument Project office: 26 Dnistrovska, St., Ivano-Frankivsk, 76018, tel.: +38 0342 720232, fax: +38 0342 559156 e-mail: office@taif.org.ua

5.7. Please list the name(s) of your chef(s)

5.8. Briefly describe how you promote/advertise local meals on your menu, if any.

6.

What are the products or services of your business?

Name of the product

7.

Name of the services

Do you have any experience with traditional food products of your region?

Yes At this time no, but we expect to have it in the nearest future No

8.

What activity, connected to the local traditions you are providing or planning to provide, please choose from the options given below: Type of activity

Please, specify

Providing already

Planning to provide

Organic stockbreeding Organic field crop cultivation Ecological manufacturing of food products Traditional cuisine Culinary master classes Folk crafts Craftsman master classes Traditional music Traditional celebrations Excursions connected to the local traditions Other

72 Project “Carpathian Culinary Heritage Network” is implemented by the public organization “Tourist Association of Ivano-Frankivsk Region” under the Hungary-Slovakia-Romania-Ukraine ENPI Cross-Border Cooperation Programme 2007-2013 and is co-financed by the European Union through the European Neighbourhood and Partnership Instrument Project office: 26 Dnistrovska, St., Ivano-Frankivsk, 76018, tel.: +38 0342 720232, fax: +38 0342 559156 e-mail: office@taif.org.ua

9.

Is your business seasonal?

Yes If yes, when is the top season?

When is the low season?

No

10.

Are you satisfied with the existing suppliers of your products/services? Rate on 5-point scale, where 5 – the most satisfying, 1 – the least satisfying 5

4

3

2

1

Are you satisfied with quality of raw materials, you are supplied with?

Are you satisfied with quality of equipment, you are supplied with?

Buyers of products in your business Intermediaries, if you have one Intermediaries in sales, if you have one

11.

Is information available for you about suppliers and sale markets is: Sufficient: Not sufficient, I would like to know more: Access to such information is limited : No information: Do not know such information:

12.

Please describe your markets/who are the customers of your products? Please state in percentage: % Local customers Regional customers International customers 100%

13.

Do you plan to expand sale markets and consumers of your product?

Yes At this time no, but we expect to do it in the nearest future No If answer is “yes” or you plan to do it, please state on what level: % Local customers Regional customers International customers 100%

14.

Comparing to the previous years, the volume of your business in 2012: Stays the same: Increased: Decreased: 73 Project “Carpathian Culinary Heritage Network” is implemented by the public organization “Tourist Association of Ivano-Frankivsk Region” under the Hungary-Slovakia-Romania-Ukraine ENPI Cross-Border Cooperation Programme 2007-2013 and is co-financed by the European Union through the European Neighbourhood and Partnership Instrument Project office: 26 Dnistrovska, St., Ivano-Frankivsk, 76018, tel.: +38 0342 720232, fax: +38 0342 559156 e-mail: office@taif.org.ua

15.

Based on your forecast, the volume of your business in 2013 will?

Stay the same: Increase: Decrease:

16.

Do you think your personnel have lack of skills which are essential for future development of your business?

Yes At this time no, but we expect to have it in the nearest future No If «yes» or «expecting», please state which:

17,

17. Do you have need in crediting/loans?

Yes At this time no, but we expect to have it in the nearest future No

18.

Are credit resources available for your business development?

Yes, available: Yes, available but too expensive No, not available:

19.

What business opportunities do you expect?

Opportunity

Please, specify

Develop new types of activity Expand the territory of business Expand manufacturing Modernize (upgrade) equipment Other (please state in the right column)

20.

Who is competitor in your business? Please rate your competitors on 5-point scale, where 5 – the strongest competitor, 1 – the weakest Competitors

5

4

3

2

1

Same business in your region Same business in other towns/cities Large-scale producers Supermarkets/large wholesale warehouses Retail networks Fast food networks Other (please specify) No competitors as such

74 Project “Carpathian Culinary Heritage Network” is implemented by the public organization “Tourist Association of Ivano-Frankivsk Region” under the Hungary-Slovakia-Romania-Ukraine ENPI Cross-Border Cooperation Programme 2007-2013 and is co-financed by the European Union through the European Neighbourhood and Partnership Instrument Project office: 26 Dnistrovska, St., Ivano-Frankivsk, 76018, tel.: +38 0342 720232, fax: +38 0342 559156 e-mail: office@taif.org.ua

21.

How do you evaluate the competition in your business in general?

Strong Moderate Weak Missing

22.

If your business is subjected to obligatory certification or licensing according to national legislation, how do you evaluate it?

Satisfactory Complicated Too complicated for passing through Please leave a comment:

23.

How satisfied you are with certification/licensing procedures from the side of duration: Procedures are quick Procedures are long-lasting Procedures are lasting too long

24.

Please state what certification requirements/procedures are unnecessary/inappropriate

25.

How do you think does existing system of certification in your country guarantee safety of food products?

Yes No

If no, why?

26.

Have you ever had (as business representative) professional contacts with the organizations listed below (required their services, permission)? If yes, rate the cooperation with them on 5-point scale, where 1 – unsatisfactory cooperation, 5 – completely satisfied with cooperation.

Organization

5

4

3

2

1

Ministry of tourism Regional authorities Public authorities of certification and standardization Local /village councils Chambers of Commerce Professional organizations Other (please specify)

75 Project “Carpathian Culinary Heritage Network” is implemented by the public organization “Tourist Association of Ivano-Frankivsk Region” under the Hungary-Slovakia-Romania-Ukraine ENPI Cross-Border Cooperation Programme 2007-2013 and is co-financed by the European Union through the European Neighbourhood and Partnership Instrument Project office: 26 Dnistrovska, St., Ivano-Frankivsk, 76018, tel.: +38 0342 720232, fax: +38 0342 559156 e-mail: office@taif.org.ua

27.

If you have website of your business, what languages are being offered?

National language of my region English Other languages (please specify)

28.

Do you have your own product catalogues?

Yes At this time no, but we expect to have it in the nearest future No

29.

How do you distribute information about your product/services? Please evaluate ways of information distribution on 5-point scale, where 5 – the most effective way of distribution, 1 – the least effective: 5

4

3

2

1

Own website Information about your business is available in the Internet on other Web portals Advertisement in national newspapers Advertisement in international newspapers Printing and distribution of your own promotional materials (promotional brochures, booklets, calendars, business cards, etc.)

Cooperation with travel agents (operators, etc.)

Unofficial information (from other satisfied customers, colleagues etc.)

Participation in national and international tourism exhibitions Information through the Ministry of Tourism Information through professional associations, if you are members of any Other (please specify)________

30.

Do you wish to participate in the joint product of the Network - Carpathian Culinary Tours (cross-border gastronomic tour for 4 regions of Ukraine, Hungary, Romania and Slovakia)?

Yes No

31.

If answered yes, which products/service would you like to offer for tourists?

32.

Are you interested in training and study tours participating?

Yes No If answered yes, what are you expecting to learn/see

76 Project “Carpathian Culinary Heritage Network” is implemented by the public organization “Tourist Association of Ivano-Frankivsk Region” under the Hungary-Slovakia-Romania-Ukraine ENPI Cross-Border Cooperation Programme 2007-2013 and is co-financed by the European Union through the European Neighbourhood and Partnership Instrument Project office: 26 Dnistrovska, St., Ivano-Frankivsk, 76018, tel.: +38 0342 720232, fax: +38 0342 559156 e-mail: office@taif.org.ua

33.

Would you like to join to the Carpathian Culinary Heritage Network?

Yes Not decided yet No

34.

Please choose types of support that you would like to obtain from the Network to strengthen your business and promote your activity given in the list below.

Please rate from 1 to 5 (where 5 – the most useful, 1 – the least useful) the need in assistance in training (training in the regions of the Network operation for the Network’s members) Type of support

Total score (from 1 – to 5)

1.1.

Visual elements of Network identification: provision of the sign of Network to its members and using it as signboards, light-boxes

1.2.

Network website: highlighting your activities in many languages in the context of Carpathian Culinary Heritage

1.3.

Press tours of national and international tourist observers introducing them your own business

1.4.

Assistance in establishing contacts between tour operators and tour agents in regions of Network’s activity for further cooperation

1.5.

Culinary Heritage Festivals on national and international level

1.6.

Other, please specify

2.1.

Program of Network certification: ensuring an appropriate quality level of products and services

2.2.

Support of private initiatives: support for local attractions (culinary and craftsman master classes, farming tours etc.) in the form of outside signboards, check-list for personnel tests, leaflets for visitors, brand souvenirs etc.

2.3.1.

Training on product quality

2.3.2.

Training on presentation and sets of services

2.3.3.

Training on marketing

2.3.4.

Training on management and finance

2.3.5.

Other topics of trainings (please be more specific)

35.

Fill in date

2.3.4

Тренінг з менеджменту та фінансів

35.

Дата заповнення анкети Thank you for the cooperation and attention to the given questionnaire!

77 Project “Carpathian Culinary Heritage Network” is implemented by the public organization “Tourist Association of Ivano-Frankivsk Region” under the Hungary-Slovakia-Romania-Ukraine ENPI Cross-Border Cooperation Programme 2007-2013 and is co-financed by the European Union through the European Neighbourhood and Partnership Instrument Project office: 26 Dnistrovska, St., Ivano-Frankivsk, 76018, tel.: +38 0342 720232, fax: +38 0342 559156 e-mail: office@taif.org.ua

ANNEX 2 List of research questions for public organizations (NGOs) Dear Sirs/Madams: This questionnaire is being conducted within the Action “Carpathian Culinary Heritage Network” which is co-financed by the European Union within the framework of the Hungary-Slovakia-Romania-Ukraine ENPI Cross-border Cooperation Programme 2007-2013 and implemented by the Tourist Association of Ivano-Frankivsk region from Ukraine in partnership with Association “EcoLogic” and Chamber of Commerce and Industry of Satu Mare County from Romania, Slovak Chamber of Commerce and Industry from Slovakia and Szamos-bazár Association from Hungary. The overall objective of the Action is to conserve and popularize the role and range of the different traditional Carpathian food products and cuisines as a catalyst for sustainable regional development and preservation of local cultural heritage.

Your answers will help us to comprehend the nature of traditional cuisine industry and tailor the Network’s activity in meeting expectations.

1. Information about the respondent: 1.1.

Name of organization

1.2.

Address

1.3.

Phone

1.4.

E-mail

1.5.

Web-site if available

1.6.

Full name of director

1.7.

Please indicate your sex

Male

Female

2. For how long your organization has been working?

3. In which of the following sectors your organization operates?

Agriculture development Business development Development of tourism industry Preservation and promotion of cultural heritage Development of organic farming and livestock Ecology, development of biodiversity Professional associations Regional development Customer’s rights It is difficult to identify Other (what specifically) 78 Project “Carpathian Culinary Heritage Network” is implemented by the public organization “Tourist Association of Ivano-Frankivsk Region” under the Hungary-Slovakia-Romania-Ukraine ENPI Cross-Border Cooperation Programme 2007-2013 and is co-financed by the European Union through the European Neighbourhood and Partnership Instrument Project office: 26 Dnistrovska, St., Ivano-Frankivsk, 76018, tel.: +38 0342 720232, fax: +38 0342 559156 e-mail: office@taif.org.ua

4. Which of the following activities your organization is involved in?

Advocacy campaigns and lobbying Research and analytics Marketing and promotion Strategic planning Training and consultations Elaboration of recommendations to the authorities, proposals of normative legal acts Education of population Youth development programs Charity Programs of professional and educational exchanges Other (please, specify)

5. Who are the main clients of your organization?

Children

Professional groups

Women

Businessmen

Customers

Farmers

Civil servants

Scientists

Pensioners

Mass media

Youth

NGO

Students

All the population

Hard to identify

Others (who exactly)

6. What activity, connected to the local traditions you are providing or plan to provide?

7. How do you think, what is the dynamics of business development in tourism and culinary sphere based on national traditions in your region?

Stays the same Increases Decreases

8. What is your forecast of the development of this business in 2013?

Stays the same Increases Decreases

79 Project “Carpathian Culinary Heritage Network” is implemented by the public organization “Tourist Association of Ivano-Frankivsk Region” under the Hungary-Slovakia-Romania-Ukraine ENPI Cross-Border Cooperation Programme 2007-2013 and is co-financed by the European Union through the European Neighbourhood and Partnership Instrument Project office: 26 Dnistrovska, St., Ivano-Frankivsk, 76018, tel.: +38 0342 720232, fax: +38 0342 559156 e-mail: office@taif.org.ua

9. How do you think, is the professional level of specialists working in tourism and culinary spheres based on national traditions in your region sufficient?

Sufficient It is hard to say Not sufficient Explain, please

10. Please, evaluate the procedures of certification and licensing provided by national legislation from the viewpoint of complexity in the following sectors: Sector

Acceptable

Complicated

Very complicated

Manufacturing of food products Public catering Hotel industry Please leave a comment:

11. How do you evaluate the procedures of certification and licensing from the viewpoint of duration in the following sectors: Sector

Quick

Long

Lasting too long

Manufacturing of food products Public catering Hotel industry

12. Please state what certification requirements/procedures are unnecessary/inappropriate:

13. How do you think, does existing system of certification in your country guarantee safety of food products?

Yes

No

If answered no, specify why?

80 Project “Carpathian Culinary Heritage Network” is implemented by the public organization “Tourist Association of Ivano-Frankivsk Region” under the Hungary-Slovakia-Romania-Ukraine ENPI Cross-Border Cooperation Programme 2007-2013 and is co-financed by the European Union through the European Neighbourhood and Partnership Instrument Project office: 26 Dnistrovska, St., Ivano-Frankivsk, 76018, tel.: +38 0342 720232, fax: +38 0342 559156 e-mail: office@taif.org.ua

14. How do you think, who is competitor in tourism sector based on national traditions? Please rate this competitors on 5-point scale, where 5 – the strongest competitor, 1 – the weakest Competitor

5

4

3

2

1

Same business in your region Same business in other towns/cities Large-scale producers Supermarkets/large wholesale warehouses Retail networks Fast food networks Other (please specify) No competitors as such

15. In what language should the information on the web-sites of companies, institutions and organizations that implement activity related to culinary traditions and responsible tourism be provided?

National language of my region English Other languages (please specify)

16. Please, evaluate methods of information distribution about the companies’ activities, institutions and organizations in culinary and tourism sphere on 5-point scale where 5 – the most effective method of distribution, 1 – the least effective method: 5

4

3

2

1

Own website of the company Information about business in the Internet on other web portals Advertisement in national newspapers Advertisement in international newspapers Printing and distribution of your own promotional materials (promotional brochures, booklets, calendars, business cards, etc.)

Cooperation with travel agents (operators, etc.)

Unofficial information (from other satisfied customers, colleagues etc.)

Participation in national and international tourism exhibitions Information through the Ministry of Tourism Through professional associations Other (please specify)

17. Would you be interested in joining Carpathian Culinary Heritage Network?

Yes Not decided yet No 81 Project “Carpathian Culinary Heritage Network” is implemented by the public organization “Tourist Association of Ivano-Frankivsk Region” under the Hungary-Slovakia-Romania-Ukraine ENPI Cross-Border Cooperation Programme 2007-2013 and is co-financed by the European Union through the European Neighbourhood and Partnership Instrument Project office: 26 Dnistrovska, St., Ivano-Frankivsk, 76018, tel.: +38 0342 720232, fax: +38 0342 559156 e-mail: office@taif.org.ua

18. What are your ideas concerning development and ways of network activity?

19. How exactly can you join to the activity of the network?

20. Fill in date Thank you for the cooperation and attention to the given questionnaire!

82 Project “Carpathian Culinary Heritage Network” is implemented by the public organization “Tourist Association of Ivano-Frankivsk Region” under the Hungary-Slovakia-Romania-Ukraine ENPI Cross-Border Cooperation Programme 2007-2013 and is co-financed by the European Union through the European Neighbourhood and Partnership Instrument Project office: 26 Dnistrovska, St., Ivano-Frankivsk, 76018, tel.: +38 0342 720232, fax: +38 0342 559156 e-mail: office@taif.org.ua

ANNEX 3 List of research questions for educational institutions Dear Sirs/Madams: This questionnaire is being conducted within the Action “Carpathian Culinary Heritage Network” which is co-financed by the European Union within the framework of the Hungary-Slovakia-Romania-Ukraine ENPI Cross-border Cooperation Programme 2007-2013 and implemented by the Tourist Association of IvanoFrankivsk region from Ukraine in partnership with Association “EcoLogic” and Chamber of Commerce and Industry of Satu Mare County from Romania, Slovak Chamber of Commerce and Industry from Slovakia and Szamos-bazár Association from Hungary. The overall objective of the Action is to conserve and popularize the role and range of the different traditional Carpathian food products and cuisines as a catalyst for sustainable regional development and preservation of local cultural heritage.

Your answers will help us to comprehend the nature of traditional cuisine industry and tailor the Network’s activity in meeting expectations.

The project will develop the comprehensive data base of existing educational establishments that train the specialists in sector of traditional food products and responsible tourism. By taking part in this interview you have an opportunity to provide information about your school to the database and become known in other regions and countries and search for new partners. To do this, please answer the questions below: 1. Information about the respondent 1.1.

Name of the educational institution

1.2.

Number of students

1.3.

Address of educational institution

1.4.

Phone

1.5.

E-mail

1.6.

Web-site if available

1.7.

Full name of principal

1.8.

Please indicate your sex

Male

Female

2. Please, list the specializations (major) offered to students at your educational institution (relative to the subject of the project) and rate on 5-point scale the level of popularity of this specializations between the students where 5 – the most popular specialization, 1 – the least popular: Specializations

5

4

3

2

1

Cook Cook confectioner Cook waiter Waiter Bartender Manufacture of food products Hotel services Tourism and travel-related services Administrator 83 Project “Carpathian Culinary Heritage Network” is implemented by the public organization “Tourist Association of Ivano-Frankivsk Region” under the Hungary-Slovakia-Romania-Ukraine ENPI Cross-Border Cooperation Programme 2007-2013 and is co-financed by the European Union through the European Neighbourhood and Partnership Instrument Project office: 26 Dnistrovska, St., Ivano-Frankivsk, 76018, tel.: +38 0342 720232, fax: +38 0342 559156 e-mail: office@taif.org.ua

Porter Maid Tourist agent Sales person Merchant Please specify other specializations, offered to students at your educational institution and rate on 5-point scale the level of popularity of this specializations between the students where 5 – the most popular specialization, 1 – the least popular:

3. Is your study program offering courses related to culinary traditions?

Yes No If answered yes, please specify which ones

4. Please state the resources available at your disposal for the development of specializations connected to promotion of local culinary traditions Workshop for confectionery products Workshop for preparation of main courses/meals Technological laboratory Special tableware Other, please specify

5. What is a dynamics of student’s enrollment in 2012 comparing to previous years?

Stays the same: Increases: Decreases: What is the reason for it, please leave a comment:

6. Your forecast of students’ enrollment in 2013: Stays the same: Increases: Decreases: What is the reason for it, please leave a comment:

84 Project “Carpathian Culinary Heritage Network” is implemented by the public organization “Tourist Association of Ivano-Frankivsk Region” under the Hungary-Slovakia-Romania-Ukraine ENPI Cross-Border Cooperation Programme 2007-2013 and is co-financed by the European Union through the European Neighbourhood and Partnership Instrument Project office: 26 Dnistrovska, St., Ivano-Frankivsk, 76018, tel.: +38 0342 720232, fax: +38 0342 559156 e-mail: office@taif.org.ua

7. Please state related activities, that you are providing/planning to provide: Type of activity

Provide

Plan to provide

Culinary master classes Folk crafts Craftsman master classes Culinary arts competitions Folk festivals Traditional celebrations Other

8. Does your educational institution manufacture the products and services besides educational?

Yes At this time no, but we expect to have it in the nearest future No If answered yes please specify what products:

9. Please rate on the certification and licensing procedures provided by national legislation from the viewpoint of complexity in the following sectors: Sector

Acceptable

Complicated

Too complicated for passing

Manufacturing of food products Public catering Hotel industry Please leave a comment:

10. How do you estimate procedures of certification and licensing from the viewpoint of duration in the following sectors: Sector

Quick

Long

Lasting too long

Manufacturing of food products Public catering Hotel industry

11. Please state what certification requirements/procedures are unnecessary/inappropriate:

85 Project “Carpathian Culinary Heritage Network” is implemented by the public organization “Tourist Association of Ivano-Frankivsk Region” under the Hungary-Slovakia-Romania-Ukraine ENPI Cross-Border Cooperation Programme 2007-2013 and is co-financed by the European Union through the European Neighbourhood and Partnership Instrument Project office: 26 Dnistrovska, St., Ivano-Frankivsk, 76018, tel.: +38 0342 720232, fax: +38 0342 559156 e-mail: office@taif.org.ua

12. How do you think, does existing system of certification in your country guarantee safety of food products?

Yes No If answered no, specify why?

13. Do you have your own printed publications?

Yes At this time no, but we expect to have it in the nearest future

No 14. Would you be interested in joining Carpathian Culinary Heritage Network?

Yes Not decided yet No

15. What are your ideas concerning development and ways of Network activity?

16. How exactly can you join to the activity of the Network?

Thank you for the cooperation and attention to the given questionnaire!

86 Project “Carpathian Culinary Heritage Network” is implemented by the public organization “Tourist Association of Ivano-Frankivsk Region” under the Hungary-Slovakia-Romania-Ukraine ENPI Cross-Border Cooperation Programme 2007-2013 and is co-financed by the European Union through the European Neighbourhood and Partnership Instrument Project office: 26 Dnistrovska, St., Ivano-Frankivsk, 76018, tel.: +38 0342 720232, fax: +38 0342 559156 e-mail: office@taif.org.ua

The Hungary-Slovakia-Romania-Ukraine ENPI Cross-border Cooperation Programme is to be implemented in the period of 2007-2013 on the external border of the participating EU Member States with Ukraine.

The European Neighbourhood and Partnership Instrument supports cross-border co-operations on the external borders of the EU. The overall objective of the Programme is to intensify and deepen cooperation in an environmentally, socially and economically sustainable way between Zakarpatska, Ivano-Frankivska and Chernivetska regions of Ukraine and eligible and adjacent areas of Hungary, Romania and Slovakia.

The Joint Managing Authority of the Programme is the National Development Agency, Hungary. The website of the Programme is www.huskroua-cbc.net

This document has been produced with the assistance of the European Union. The contents of this document are the sole responsibility of NGO “Tourist Association of Ivano-Frankivsk region” and can in no way be taken to reflect the views of the European Union.

87 Project “Carpathian Culinary Heritage Network” is implemented by the public organization “Tourist Association of Ivano-Frankivsk Region” under the Hungary-Slovakia-Romania-Ukraine ENPI Cross-Border Cooperation Programme 2007-2013 and is co-financed by the European Union through the European Neighbourhood and Partnership Instrument Project office: 26 Dnistrovska, St., Ivano-Frankivsk, 76018, tel.: +38 0342 720232, fax: +38 0342 559156 e-mail: office@taif.org.ua