throughout this work, such as, for example, the health and safety of consumers and users, which justifies public presence regardless of whether the establishment is considered “haute cuisine.” The Administration’s mission is to ensure that food served to the public meets the most basic health standards. Likewise, establishments must provide minimum services. But the objectives of Tourism Administration go further. Below, we briefly analyze what these objectives entail. 4.1. Tourism as a broad concept The fact that so-called “haute cuisine” establishments offer high-quality gastronomic services does not, in itself, justify the lack of public administration intervention. To the extent that they are considered tourism resources, the competent administration must ensure that other tourism policy objectives are met. For example, sustainability criteria, access for people with reduced mobility, and monitoring of admission criteria, to name just a few examples. Tourism, as is well known, is a very broad concept, a multifaceted phenomenon that cannot be justified solely from an economic perspective 23. Therefore, administrative intervention in the sector is justified to the extent that it ensures compliance with other public objectives related to the general interest. It is true that such intervention must be proportionate and carried out in a way that impacts the economic activity of these establishments as little as possible. Therefore, in this case, I believe that subsequent monitoring through mechanisms such as a declaration of responsibility and prior notification could be sufficient and appropriate. But, of course, as with any other tourist establishment, inspection and, where appropriate, the exercise of sanctioning powers are justified. As I have already emphasized in other works, tourism quality should not be understood solely as elite tourism, but rather as environmentally and socially sustainable tourism, which is what, in my opinion, the public administration should pursue. 4.2. The overall tourist experience In line with what was stated in the previous section, “haute cuisine” establishments, to the extent that they can be considered tourist resources, must 23 TUDELA ARANDA, J., (2001), “La ley y el reglamento en el Derecho del Turismo”, Documentación Administrativa, núm. 259-260, [TUDELA ARANDA, J., (2001), “The law and the regulation in Tourism Law”, Administrative Documentation , no. 259-260], p. 124, “It is undeniable that one of the fundamental characteristics of tourism activity is its multifaceted nature”. 15 ADMINISTRATIVE CONTROL IN THE “HIGH QUALITY” GASTRONOMIC OFFER
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