Assessment of Motivational Factors of Local Food Consumption by International Visitors to Bodrum

Year 2018, , 41 - 57, 30.06.2018

Hüseyin Semerci , Atilla Akbaba

https://doi.org/10.30625/ijctr.433081

Cited By: 4

Abstract

Tourists want to discover the authentic life of
their homestays and local flavors and regional tastes, while giving them an
opportunity to enjoy their meal. It can be said that the eating and drinking
element is the most important issue in the sector both for tourists and
practitioners. This research was carried out with the aim of determining the
motivation factors in the consumption of local food from the international
visit to Bodrum. Within the scope of the survey, survey technique was used to
collect data from tourists coming to Bodrum between August and October 2017.
385 data were collected from participants and local food consumption
motivations of tourists were analyzed. According to the analysis results; four
motivation factors for foreign food consumption motivation of foreign tourists
were determined. These factors are "Cultural Experience",
"Social Interaction", "Search for Excitement" and
"Sensory Attractiveness" factors. It is expected that international
travel will contribute to the identification of motivations for the consumption
of local food, the presentation of the local food as a cultural element, the
preservation of it, the attraction of touristic attraction, and the development
of strategies for businesses to increase their activities on this field.

Keywords

Local Food, Motivation

Bodrum’a Gelen Uluslararası Ziyaretçilerin Yerel Yemek Tüketimindeki Motivasyon Faktörlerinin Değerlendirilmesi

Abstract

Turistler, tatilleri boyunca yemeğe önem
vermekteler ve yöresel tatları ve yöresel tatların sunduğu özgün yaşamı
keşfetmek istemektedirler. Yeme- içme unsurunun sektörde hem turistler hem de
uygulayıcılar için üzerinde en çok durulan ve önem oluşturan bir konu oldu
olduğu söylenebilir. Bu araştırma Bodrum’a gelen uluslararası ziyaretçilerin
yerel yemek tüketimindeki motivasyon faktörlerinin belirlenmesi amacı ile
yapılmıştır. Araştırma kapsamında Ağustos ve Ekim 2017 tarihleri arasında
Bodrum’a tatil amaçlı gelen turistlerden veri toplamak için anket tekniği
kullanılmıştır. Katılımcılardan 385 adet veri toplanmış ve turistlerin yerel
yemek tüketim motivasyonları analiz edilmiştir. Analiz sonuçlarına göre;
yabancı turistlerin yerel yemek tüketim motivasyonlarına yönelik dört adet
motivasyon faktörü belirlenmiştir. Bu faktörler “Kültürel Deneyim”, “Sosyal
Etkileşim”, “Heyecan Arayışı” ve “Duyusal Çekicilik” faktörleridir.  Uluslararası ziyaretçilerin yerel yemek
tüketimindeki motivasyonlarının belirlenmesi, kültürel bir unsur olan yerel
yemeklerin tanıtımına, korunmasına, turistik çekim unsuru olarak sunulmasına
katkı sağlayacağı ve işletmelerin bu alanda faaliyetlerini artırmalarına
yönelik stratejiler geliştirmelerine fayda sağlaması beklenmektedir.

Keywords

Yerel Yemek, Motivasyon

References

• Akdağ, G., Akgündüz, Y., Güler, O., ve Benli, S. (2015). Bir Seyahat Motivasyon Aracı Olarak Gastronomi: Hatay'ı Ziyaret Eden Yerli Turistlerin Seyehat Motivasyonları, Yiyecek-İçecek Deneyimleri ve Seyaehat Memnuniyetleri Üzerine Bir Araştırma. 1. Eurisia İnernational Tourism Congress: Current Issues, Trends and Indicators, (s. 448-464). Konya.
• Albayrak, A. (2013). Kış Turizmi Turistlerinin Seyehat Motivasyonları. 14. Ulusal Turizm Kongresi, (s. 144-163). Kayseri.
• Alpar, R. (2010). Uygulamalı İstatistik ve Geçerlik-Güvenirlik. Ankara: Detay Yayıncılık.
• Altunışık, R., Coşkun, R., Bayraktaroğlu, S., ve Yıldırım, E. (2012). Sosyal Bilimlerde Araştırma Yöntemleri: SPSS Uygulamalı. İstanbul: Sakarya Kitabevi.
• Baloğlu, Ş., ve Uysal, M. (1996). Market Segment of Push and Pull Motivations:a cannonical correlation aproach. International Journal of Contemporary Hospitality Management, 8(3), 32-38.
• Bayrakçı, S., ve Akdağ, G. (2016). Yerel Yemek Tüketim Motivasyonlarının Tekrar Ziyaret ğilimlerine Etkisi: Gaziantep'i Ziyaret Eden Yerli Turistler Üzerine Bir Araştırma. Anatolia: Turizm Araştırmaları Dergisi, 27(1), 96-110.
• Beh, A., ve Bruyere, B. L. (2007). Segmentation by Visitors Motivation in Three Kenyan National Reserves. Tourism Management, 28, 1464-1471.
• Bessiere, J. (1998). Local Development and Heritage: Traditional Food and Cuisine as Tourist Attraction in Rural Areas. European Society forn Rural Sociology, 38(1), 21-34.
• Beşirli, H. (2010). Yemek, Kültür ve Kimlik. Milli Folklor, 22(87), 159-169.
• Blakey, C. (2012). Consuming Place: Tourism's Gastronomy Connection. University of Hawa'i at Hilo- Hawai'i Community College, 10..
• Caber, M., ve Tahir Albayrak. (2016). Push or Pull? Identifying rock climbing tourists motivations. Tourism Management, 55, 74-84.
• Chang, R. C., Kivela, J., ve Mak , H. A. (2011). Attributes that influence the evaluation of travel dining experience: When East meets West. Tourism Management, 32, 307-316.
• Chang, R. C., Kivela, J., ve Mak, A. H. (2010). Food Prefences of Chinese Tourists. Annals of Tourism Research, 37(4), 989-1011.
• Crompton, J. L. (1979). Motivation for Pleasure Motivation. Annals of Tourism Research, 408-424.
• Crompton, J. L., ve McKay, S. L. (1997). Motives of Visitors Attending Festival Events. Annals of Tourism Research, 24(2), 425-439.
• Çapar, G., ve Yenipına, U. (2016). Somut Olmayan Kültürel Miras Kaynağı Olarak Yöresel Yiyeceklerin Turizm Endüstrisinde Kullanılması (Use of Local Food as a Source of İntangible Cultural Heritage in Tourism Industry. Journal of Tourism and Gastronomy Studies, 4(1), 100-115.
• Çokluk, Ö., Şekercioğlu, G., ve Büyüköztürk, Ş. (2010). Sosyal Bilimler İçin Çok Değişkenli İstatistik: SPSS ve LISREL Uygulamaları. Ankara: Pegem Yayınları.
• Dalgıç, A., ve Birdir, K. (2015). Yayla Turizmine Katılan Turistlerin Seyehat Motivasyonları, Algılanan Değer, Tatmin Düzeyleri ve Sadakatleri Üzerine Bir Araştırma. Journal of Tourism and Gastronomy Studies, 3(3), 3-7.
• Dann, G. M. (1977). Anomie, Ego Enhancement and Tourism. Annals of Tourism Research, 4(4), 184-194.
• Dann, G. M. (1981). Tourist Motivation An Apprasal. Annals of Tourism Research, 8(2), 187-219.
• Demirci, B., Yılmazdoğan, C., ve Yasin, O. E. (2015). Yerli Turistlerin Yöresel Yemek Tüketimi Motivasyonlarının Gelecek Niyetleri Üzerine Etkisi. 1. Uluslararası Türk Dünyası Turizm Sempozyumu, 816-826.
• Ergönül, B., ve Ergönül, P. G. (2015). Consumer Motivation for Organic Food Consumption. Emirates Journal of Food and Agriculture, 27(5), 416-422.
• Fields, K. (2002). Demand for the gastronomy tourism product: motivational factors. A.-M. Hjalager, & G. Richards içinde, Tourism and Gastronomy (s. 36-50). Oxon: Routledge.
• Flynn, J., Slovic, P., ve Mertz, C. K. (1994). Gender, Race and Perception of Environmental Health Risks. Risk Analisys, 14(6), 1101-1108.
• Fodness, D. (1994). Measuring Tourist Motivation. Annals of Tourism Research, 21(3), 555-581.
• Frisvoll, S., Forbord, F., ve Blekesaune, A. (2015). An Empirical Investigation of Tourists Consumptionof Local Food in Rural Tourism. Scandinavian Journal of Hospitality and Tourism , 76-93.
• Göller, V. (2015). Yerel Yemek Tüketiminin Turist Motivasyonuna Etkisi: İspanya Örneği, Yüksek Lisans Tezi, Muğla Üniversitesi.
• Guzman, T. L., ve Canizares, S. S. (2011). Gastronomy, Tourism and Destination Differentiation: A Case Study in Spain. Review of Economics & Finance, 63-10.
• Hall, C. M., ve Sharples, L. (2003). The Consuption of Experience or The Experience of Consumption? An Introdiction to The Tourism of Taste. C. M. Hall, L.
• Sharples, R. Mitchell, N. Macionis, & B. Cambourne içinde, Food Tourism Around World: Development, Management and Matkets (s. 1-24). Burlington: Elsevier.
• Hall, C. M., Mitchell, R., ve Sharples, L. (2003). Consuming Places: The Role of Food, Wine and Tourism in Regional Development. C. M. Hall, L. Sharples, R.
• Mitchell, N. Macionis, & B. Cambourne içinde, Food Tourism Around World: Development, Management and Matkets (s. 25-59). Burlington: Elsevier.
• Henderseon, J. J. (2009). Food Tourism Reviewed. British Food Journal, 111(4), 317-326.
• Herrington, R. J. (2005). Defining Gastronmic Identity. Journal of Culinary Science & Technology, 4(2-3), 129-152.
• Hjalager, A. M. (2002). A Typology of Gastronomy Tourism. A. M. Hjalager, & G. Richards içinde, Tourism and Gastronomy (s. 21-35). Londra : Routledge.
• Hjalager, A. M., ve Corigliano, M. A. (2000). Food for Tourist- Determinants of an Image. International Journal of Tourism Research, 2, 281-293.
• Iso-Ahola, S. E. (1982). Toward a Social Pyschological Theory of Tourism Motivation: A Rejoinder. Annals of Tourism Research, 256-262.
• Jong, A. D., ve Varley, P. (2017). Food Tourism Policy: Deconstructing Boundaries of Taste and Class. Tourism Management, 60, 212-222.
• Karim, S. A., ve Chi, C. G.-Q. (2010). Culinary Tourism as a Destination Attraction: An Empirical Examination of Destinations' Food Image. Journal of Hospitality Management & Marketing, 19-6, 531-555.
• Kesici, M. (2012). Kırsal Turizme Olan Talepte Yöresel Yiyecek ve İçecek Kültürünün Rolü. KMÜ Sosyal ve Ekonomik Araştırmalar Dergisi, 14(23), 33-37.
• Kim, Y. G., ve Eves, A. (2012). Construction and Validation of A Scale to Measure Tourist Motivation to Consume Local Food. Tourism Management, 33, 1458-1467.
• Kim, Y. G., Eves, A., ve Scarles, C. (2009). Building a Model of Local Food Consumption on Trips and Holidays: A Grounded Theory Approaches. International Journal of Hospitality Management, 28, 423-431.
• Kim, Y. G., Eves, A., ve Scarles, C. (2013). Empirical Verification of a Conceptual Model of Local Food Conumptian at Tourist Destination. International Journal of Hospitality Management, 33, 484-489.
• Kivela, J., ve Crotts, J. C. (2005). Gastronomy Torusim. Journal of Culinary Science& Technology, 4(2-3), 39-55.
• Klenosky, D. B. (2002). The Pull of Tourism Destinations A Means- End Investigation. Journal of Tourism Research, 40, 385-395.
• Kocaman, M., ve Kocaman, E. M. (2014). The Importance of Cultural and Gastronomic Tourism in Local Economic Development: Zile Sample. International Journal of Economics and Financial Issues, 4(4), 735-744.
• Kodaş, D., ve Özel, Ç. H. (2016). Yerli Ziyaretçilerin Yerel Yiyecek Güdülerinin Belirlenmesi: Beypazarı Örneği. Aksaray Üniversitesi İktisadi ve İdari Bilimler Fakültesi Dergisi, 8(1), 83-96.
• Kodaş, D., ve Özel, Ç. H. (2016). Yerli Ziyaretçilerin Yerel Yiyecek Tüketim Güdülerinin Belirlenmesi: Beypazarı Örneği. Aksaray Üniversitesi İktisadi ve İdari Bilimler Fakültesi Dergisi, 8(1), 83-96.
• Kozak, M. (2000). Comparative Analysis of Tourist Motivations by Nationality and Destinations. Tourism Management, 23, 221-232..
• Lin, Y. C., Pearson, T. E., ve Cai, L. A. (2011). Food As a Form of Destination Identity: A Tourism Destination Brand Perspective. Tourism and Hospitality Research, 11, 30-48.
• Litvin, S. W. (2006). Revisiting Plog’s Model of Allocentricity and Psychocentricity, One More Time. Cornell Hotel and Restaurant Administration Quarterl, 47(3), 245-253.
• Madaleno, A., Eusebio, C., ve Varum , C. (2018). Purchase of Local Food Products During Trips by International Visitors. International Journal of Tourism Research, 20, 115-125.
• Mak, A. H., Lumbers, M., ve Eves, A. (2012). Globalisation and Food Consumption in Tourism. Annals of Tourism Research, 39, 171-196.
• Mak, A. H., Lumbers, M., Eves, A., ve Chang, R. C. (2012). Factors Influencing Tourist Food Consumption. International Journal of Hospitality Management, 31, 928-936.
• Mak, A. H., Lumbers, M., Eves, A., ve Chang, R. C. (2017). The Effects of Food-Related Personality Traits on Tourists Food Consumption Motivations. Asia Pacific Journal of Tourism Research, 22(1), 1-20.
• Meladze, M. (2015). The Importance of the Role of Local Food in Georgian Tourism. European Scientific Journal, 2(1857-7881), 222-226.
• Mohammed, B. A.H., ve Som, A. P. (2016). An Analysis of Push and Pull Travel Motivations of Foreign Tourists to Jordan. International Journal of Business and Management, 5(12), 41-50.
• Nakip, M. (2003). Pazarlama Araştırmaları: Teknikler ve Uygulamalar. Ankara: Seçkin Kitabevi.
• Packard, D. P., ve McWILLIAMS, M. (1993). Cultural Foods Heritage of Middle Eastern Immigrants. Nutrition Today, 6-12.
• Paris, C. M., ve Victor Teye. (2010). Backpacker Motivations; A Travel Career Approach. Journal of Hospitality Marketing & Management, 19(3), 244-259.
• Plog, S. (2001). Why Destination Areas Rise and Fall in Popularity , An Update of a Cornell Quarterly Classic. Cornell Hotel and Restaurant Administration Quarterly, 13-24.
• Prescott, J., Young, O., Neill, L. O., Yau, N., ve Stevens , R. (2002). Motives for Food Choice: a Comparison of Consumers from Japan, Taiwan, Malaysia and New Zealand. Food Quality and Preferences, 13, 489-495.
• Quan, S., ve Wang, N. (2004). Towards a structural model of the tourist experience: An Illustration from Food Experiences in Tourism. Tourism Management, 25, 297-305.
• Richards, G. (2002). Gastronomy: an essential ingredient in tourism production and consumption. A. M. Hjalager, & G. Richards içinde, Tourism and Gastronomy (s. 3-21). USA ,Canada: Routledge.
• Rozin, P. (2006). The Integration og Biological, social, cultural and psychological influences on food choice. R. Shepherd, & M. Raats içinde, The Psychology of Food Choice (s. 19-39). Oxfordshire: CAB.
• Seo, S., Kim, O. Y., Oh, S., ve Yun, N. (2013). Influence of Informational and Experiental Familiarity on Image of Local Foods. International Journal of Hospitality Management, 34, 295-308.
• Teodoroıu, F. (2015). Traditional Food. Case Study: Romanian Local Food. Review of Internationa Comparative Management, 16(2), 256-268.
• Timothy, D. J., & Ron, A. S. (203). Understanding Heritage Cuisines and tourism:identity,image,authencity, and change. Journal of Heritage Tourism, 8(2-3), 99-104.
• Toksöz, D., ve Aras, S. (2016). Turistlerin Seyehat Motivayonlarında Yöresel Mutfağın Rolü(The role of Local Cuisine in Tourist's Motivation). Journal of Tourism and Gastronomy Studies, 4(1), 174-189.
• Tong, X. F., Kin Tong, D. Y., ve Tam, S. W. (2016). Food Tourism: The Melaka Gastronomic Experience. Journal of Emerging Trends in Marketind and Management, 1(1), 236-246.
• Wijaya, S., King, B., Nguyen, T.-H., ve Morrison, A. (2013). International visitor dining experiences: A conceptual framework. Journal of Hospitality and Tourism Management, 20, 34-42.
• Zengin, B., ve Işkin, M. (2017). Yerel Yemeklerin Gastronomi Turizmi Açısından Değerlendirilmesi: Sivas Örneği. The Journal of Academic Social Science, 5(40), 404-415.