Management of the Development of Gastronomic Franchising Models

Destinations are supplemented with new activities and components in the battle for tourists. In consequence, the foreground on the relevance in the field of tourism, in which it is possible to promote and popularize a particular territory. At the same time, there is an increased interest in the gastronomy field, which can be used to promote destinations, which allows the use of local cuisines and local specialties for the promotion of destinations. Gastronomy is present in any culture and is a reflection of its development and geographical distribution, it is a component of the cultural and historical heritage, for the advancement of the city, the distanation, the territory. Ordinary gastronomic brands can exist on the principle of franchising, the current system has a large number of different models that can be accessed to create a new model that will allow adding a gastronomic component to any umbrella brand of destinations based on the cultural and historical heritage. The received information presented earlier, the author sets himself the following goal of this research work: development of basic criteria for franchising for the introduction of the gastronomic component in the umbrella brand of the destination, based on cultural and historical heritage. The area to which the study relates is relatively new. The last few years, when you start to learn. A large number of countries and cities, at which time the Viking Age has been greatly influenced, complicates the collection of necessary and reliable information, and also the development of the tourist direction, which is connected with the Vikings, is hampered. The research within this topic will allow the author to develop recommendations on the introduction of the gastronomic component into various umbrella brands of distances as part of the culture, history and heritage of the Vikings.