ASPECTS OF DIVERSIFYING GASTRONOMIC TOURISM
Gastronomy is the part of culture of the region, which today is not only popu- lar, and is the source of profit. Gastronomy is considered as an important factor affecting the tourist and financial flows, a factor of stability and sus- tainable development of territories. Gastronomic tourism today is quite prom- ising object of research. Both foreign and domestic scientists study this phe- nomenon. The basis of gastronomic tourism is a gastronomic brand, under- standing the nature and structure of which can help in the developing the classification of this type of tourism. The more so to date relatively little at- tention is paid to this issue in the scientific literature. The article attempts to classify gastronomic tourism according to various criteria, as well as to determine its species and subspecies composition. The author gives recommendations on the adaptation of foreign experience of the gastronomic tourism and management of gastronomic and culinary brands. Materials of this article may be useful to students undergraduate and gradu- ate training "Tourism", tourism organizers, representatives of tourism admin- istrations.