Araştırma Makalesi
BibTex RIS Kaynak Göster

Kahve Turizminin Şekillendiricileri: Baristaların Kültürel Elçilik Rolü

Yıl 2025, Cilt: 2025 Sayı: 1, 47 - 71, 31.01.2025
https://doi.org/10.55543/insan.1581685

Öz

Nispeten yeni bir olgu olarak, kahveyle ilgili deneyimler ve kahve turizmi alanında önemli araştırma boşlukları bulunmaktadır. Bunlardan biri de kahve turizminde baristaların rolüdür. Bu makalenin amacı, baristaların kahve turizmindeki rollerini ve kültürel elçilikten deneyim yaratımına kadar kahve turizmi sürecine nasıl katkı sağladıklarını incelemektir. Baristalar, turizm sektöründeki en yaratıcı mesleklerden biri olarak kabul edilmektedir. Kahve turizminin yaygınlaştığı bölgelerde, baristalar birer kültürel elçi olarak turistlere yerel kahve kültürünü tanıtmaktadır. Baristaların bilgi birikimi ve tutkusu, kahve deneyimini zenginleştirir ve bir fincan kahveyi bir kültür yolculuğuna dönüştürmektedir. Baristalar, kahve turizminin yerel ekonomiye ve sürdürülebilir turizme olan katkısında önemli bir rol oynamaktadır. Yerel kahve çiftlikleri ve küçük ölçekli üreticilerle işbirliği yaparak turistlere doğrudan kaynağından gelen kahve çekirdeklerini tanıtırken, sürdürülebilir kahve üretimi hakkında bilgi sahibi olmalarını sağlamaktadır. Kahve turizminin önemli etkinlikleri arasında kahve festivalleri ve barista yarışmaları da yer almaktadır. Bu etkinliklerde baristalar ön plandadır. Bu festivallerde baristalar, ziyaretçilere özel kahve demleme tekniklerini, yaratıcı tarifleri ve kahve sanatı gösterilerini sunmaktadır. Baristalık, disiplin, tutku ve yaratıcılıkla dolu bir meslektir ve kahveye olan ilgiyi artıran ve kahve kültürünü ve turizmini destekleyen önemli bir unsurdur. Bu nedenle, baristaların kahve turizmindeki rolünün, her geçen gün daha da değer kazandığı söylenebilmektedir. Sonuç olarak kahve turizmi, yerel ekonomilere katkıda bulunma ve turistik destinasyonların kültürel çeşitliliğini artırma potansiyeline sahiptir. Bu potansiyeli gerçekleştirmek için baristaların etkin bir rol üstlenmesi önemlidir.

Kaynakça

  • Alvarizy, A. and Deliana, Y. (2021). Kompetensi Barista dalam Menyampaikan Experiental Marketing di Coffee Shop di Bandung Barista’s Competency in Delivering Experiental Marketing in Coffee Shop in Bandung City. Jurnal Pemikiran Masyarakat Ilmiah BerwawasanAgribisnis. Juli, 7(2), 1338–1348.
  • Altaş, A. (2018). Kahve Turizmi. Altaş, A. (eds.), Tüm Yönleriyle Kahve ve Kahve Turizmi. Detay Yayıncılık.
  • Bahar, M., Özer, E. D. ve Yüzbaşıoğlıu, N. (2019). Gastronomide yeni bir eğilim: Barista (Kahve bar görevlisi) ve Baristalık. IVth International Gastronomy Tourism Studies Congress, 19-21 Semptember 2019, Nevşehir.
  • Basir, M. and Hanafi, M. A. N. (2019). Analisis Penentuan Biaya Tetap Dan Biaya Variabel Dalam Meningkatkan Laba Pada Outlet The Coffee Bean & Tea Leaf Grand Indonesia di Kota Makassar. PAY Jurnal Keuangan Dan Perbankan, 1(2), 107–115
  • Batten, R. (2007) The Complete Guide To: The Coffee Trail. The Independent, 17 February.
  • Baum, T. (2019). Does the hospitality industry need or deserve talent?, International Journal of Contemporary Hospitality Management, 31 (10), 3823-3837. https://doi.org/10.1108/IJCHM-10-2018-0805
  • Bellamy, B. (1997). Coffee time. Restaurant Hospitality, February, 112-113
  • Berger, A.A. (2005) Vietnam Tourism. New York: Haworth Press.
  • Boe, P. (2001) Coffee. London: Cassell and Company.
  • Boniface, P. (2003) Tasting Tourism: Travelling for Food and Drink. Aldershot: Ashgate.
  • Bowen, R. (2021). Cultivating coffee experiences in the Eje Cafetero, Colombia. International Journal of Culture, Tourism and Hospitality Research, 15 (3), 328-339. https://doi.org/10.1108/IJCTHR-08-2020-0184
  • Calvert, C. and Stacey, J. (1994). Coffee: The Essential Guide to the Essential Bean. William Morrow Cookbooks
  • Caprioli, G., Cortese, M., Sagratini, G., & Vittori, S. (2015). The influence of different types of preparation (espresso and brew) on coffee aroma and main bioactive constituents. International journal of food sciences and nutrition, 66(5), 505–513. https://doi.org/10.3109/09637486.2015.1064871
  • Casalegno, C., Candelo, E., Santoro, G., & Kitchen, P. (2020). The perception of tourism in coffee-producing equatorial countries: An empirical analysis. Psychology and Marketing, 37(1), 154–166. https://doi.org/10.1002/mar.21291
  • Chen, L.-H. (2022). Coffee Tourism. Buhalis, D. (eds.) Encyclopedia of Tourism Management and Marketing. England: Elgar Online.
  • Chen, P. and Hu, H. (2010). How determinant attributes of service quality influence customer‐perceived value: An empirical investigation of the Australian coffee outlet industry. International Journal of Contemporary Hospitality Management, 22 (4), 535-551. https://doi.org/10.1108/09596111011042730
  • Chen, SH, Huang, J. ve Tham, A. (2021). Kahve ve çay turizmine ilişkin sistematik bir literatür incelemesi. Uluslararası Kültür, Turizm ve Misafirperverlik Araştırmaları Dergisi, 15 (3), 290-311.
  • Choi, Y. G., Ok, C. M., & Hyun, S. S. (2017). Relationships between brand experiences, personality traits, prestige, relationship quality, and loyalty: An empirical analysis of coffeehouse brands. International Journal of Contemporary Hospitality Management, 29(4), 1185–1202.
  • Civitello, L. (2005). Cuisine and Culture: A History of Food and People. New Jersey: John Wiley & Sons, Inc.
  • Cowan, B.W. (2005) Social Life of Coffee: The Emergence of the British Coffeehouse. New Haven, CT: Yale University Press.
  • Dinis, M. G., Melo, C. S., & Sousa, J. M. B. M. (2021). Coffee tourism in Portugal: an attraction case study. International Journal of Culture, Tourism and Hospitality Research, 15(3), 399-412.
  • Ewing, E. (2006) Cafe ´ Culture. The Guardian, London, 3 October.
  • Felton, E. (2019). Filtered: Coffee, th Caf” and 21st-century city. Routledge: New York.
  • Ferreira, J., Ferreira, C. ve Bos, E. (2021). Spaces of consumption, connection, and community: Exploring the role of the coffee shop in urban lives. Geoforum, 119, 21-29. https://doi.org/10.1016/j.geoforum.2020.12.024
  • Habermas, J. (1989) The Structural Transformation of Public Space: An Enquiry into a Category of Bourgeois Society. Oxford: Polity Press
  • Hjalager, A. and Richards, G. (eds) (2002) Tourism and Gastronomy. London: Routledge.
  • Hsu, L. ve Chen, Y.J. (2021) Does coffee taste better with latte art? A neuroscientific perspective. British Food Journal, 123(5), pp. 1931-1946.
  • Independent Voice (2007) Newsletter of the Kona Coffee Farmers Association. February. On WWW at http://konacoffeefarmers.org/docs/newsletter 0207.pdf. Accessed 25.5.09.
  • Johnson, A.-G. (2020). We are not yet done exploring the hospitality workforce. International Journal of Hospitality Management, 86. https://doi.org/10.1016/j.ijhm.2019.102402
  • Jolliffe, L. and Bui, T.H. (2006) Coffee and tourism in Vietnam: A niche tourism product? Travel and Tourism Research Association Canada Chapter Conference at Montebello, Quebec.
  • Jolliffe, L., Bui, H.T. ve Nuygen, H. (2009) The Buon Ma Thuot coffee festival, Vietnam: Opportunity for tourism? In J. Ali-Knight, M. Robertson, A. Fyall and A. Ladkin (eds) International Perspectives of Festivals and Events (pp. 125 136). London: Elsevier.
  • Kadak, R. (2020). Kahve eğitiminin rehber markası: İstanbul kahve akademisi. Kahve Dergisi, (5), 20–21.
  • Kadıoğlu, G. (2017), Tüketicilerin Türkiye’deki kahve zincirlerini tercihlerine yönelik bir karar destek modeli. Yüksek Lisans Tezi. İstanbul Teknik Üniversitesi Fen Bilimleri Enstitüsü, İstanbul.
  • Kahya, Z. ve Zencir-Çiftçi, E. (2022). Kahvecilik nesillerinin özellikleri üzerine bir araştırma. Journal of Tourism and Gastronomy Studies, 10 (2), 1252-1271.
  • Karlsson, H. ve Karlsson, J. (2009). Coffee Tourism‐A Community Development Tool. http://www.diva-portal.org/smash/get/diva2:220789/FULLTEXT02.pdf
  • Kensbock, S., Jennings, G., Bailey, J. ve Patiar, A. (2013). The lowest rung: Women room attendants’ perceptions of five star hotels’ operational hierarchies’. International Journal of Hospitality Management, 35, 360-368. https://doi.org/10.1016/j.ijhm.2013.07.010
  • Kleidas, M. and Jolliffe, Lee. (2010). Coffee attraction experiences: A narrative study. Tourism, 58, 61-73.
  • Knox, A. (2015). Coffee nation: An analysis of jobs in Australia’s café industry. Asia Pacific Journal of Human Resources, 54(3), 369-387. https://doi.org/10.1111/1744-7941.12095
  • Knox, A. (2019). Wake Up and Smell the Coffee: Job Quality in Australia's Cafe Industry. In C. Kelliher, J. Richardson (Eds.), Work, Working and Work Relationships in a Changing World, (ss. 141-158). New York: Routledge.
  • Kummer, C. (1997) The Joy of Coffee. Boston, MA: Houghton Mifflin Company.
  • Laurier, E. (2013). Becoming a barista. In Café society (pp. 127-145). New York: Palgrave Macmillan US.
  • Lee, K.-S. (2021). Expressionist view of culinary creativity: A culinary theory exercised with specialty coffee. International Journal of Gastronomy and Food Science, 23, https://doi.org/10.1016/j.ijgfs.2021.100311
  • Lee, K.-S., & Ruck, K. J. (2022). Barista Diary: An autoethnography studying the operational experience of third-wave coffee shop baristas. International Journal of Hospitality Management, 102, 103182.
  • Lee, S., Lee, K., Chua, B. ve Han, H. (2017). Independent café entrepreneurships in Klang Valley, Malaysia – Challenges and critical factors for success: Does family matter? Journal of Destination Marketing and Management, 6, 363-374.
  • Lin, I.Y. (2004) Evaluating a servicescape: The effect of cognition and emotion. International Journal of Hospitality Management 23, 163 178.
  • Lucas, D. V. T. (2020). The consumption of experiences in specialty coffee shops. In Coffee Consumption and Industry Strategies in Brazil (pp. 275–295). Elsevier.
  • Manzo, J., (2014). Machines, people, and social interaction in “third-wave” coffeehouses. J. Arts Humanit. 3 (8), 1–12
  • Moldvaer, A. (2021) The coffee book: Barista tips, recipes, beans from around the world. New York: Dorling Kindersley Limited.
  • Mooney, S. (2016). Wasted youth in the hospitality industry: Older workers’ perceptions and misperceptions about younger workers. Hospitality & Society, 6(1), 9-30. https://doi.org/10.1386/hosp.6.1.9_1
  • Mooney, S.K., Harris, C. and Ryan, I. (2016), Long hospitality careers – a contradiction in terms?. International Journal of Contemporary Hospitality Management, 28(11), 2589-2608. https://doi.org/10.1108/IJCHM-04- 2015-0206
  • Nickson, D., Warhurst, C. and Dutton, E. (2005) The importance of attitude and appearance in the service encounter in retail and hospitality. Managing Service Quality 15 (2), 195 208.
  • Novelli, M. (2005) Niche Tourism: Contemporary Issues, Trends and Cases. London: Butterworth-Heinneman.
  • Oh, D., Yoo, M. and Lee, Y. (2019). A holistic view of the service experience at coffee franchises: A cross-cultural study. International Journal of Hospitality Management, 82 (3), 68-81.
  • Ott, B., (2020). Minimum-wage connoisseurship and everyday boundary maintenance: brewing inequality in third wave coffee. Humanity Soc. 44 (4), 469–491.
  • Pambayun, M. R. P. and Soedarsono, D. K. (2019). Pengaruh Komunikasi Interpersonal Barista Terhadap Kepuasan Konsumen. EProceedings of Management, 6(2).
  • Parrish, S. (2020). Competitive coffee making and the crafting of the ideal barista. Gastronomica,20(2), 79-90. https://doi.org/10.1525/gfc.2020.20.2.79
  • Perry, S. (2001) The New Complete Coffee Book. San Francisco, CA: Chronicle Books.
  • Rao, S. (2008). The Professional Barista’s Handbook: An Expert’s Guide to Preparing Espresso, Coffee, and Tea. Scott Rao: USA.
  • Robinson, R.N., Martins, A., Solnet, D., & Baum, T. (2019). Sustaining precarity: Critically examining tourism and employment. Journal of Sustainable Tourism, 27(7), 1008-1025. Schwalbach, B. (n.d.) On WWW at http://www.bachnetwork.co.uk/
  • Shapria, J., Shapira, D. and Shapira, K. (1975) The Book of Coffee and Tea. New York: St. Martin’s Press.
  • Sidewalk, W. (2019). Barista# NoCingCong. Jakarta: Agromedia Pustaka.
  • Smith, N., Suthitakon, N., Gulthawatvichai, T., & Karnjanakit, S. (2019). Creating a coffee tourism network in the north of Thailand. Local Economy, 34(7), 718-729. https://doi.org/10.1177/0269094219893272
  • Sofia, S., Firyal, R. N., Oktaviani, A., Ghifari, N. M. and Wachdijono, W. (2023). the effect of baristas on consumer satisfaction through coffee shop atmosphere as an ıntervening variable. Journal Transnational Universal Studies, 1(8), 769–785
  • Spence, C. and Carvalho, F.M. (2019), “The coffee drinking experience: product extrinsic (atmospheric) influences on taste and choice”, Food Quality and Preference, Vol. 1, p. 103802.
  • Statista (2024). Coffee-Worldwide. https://www.statista.com/outlook/cmo/hot-drinks/coffee/worldwide#volume
  • Tannahill, R. (1988) Food in History. New York: Crown Trade Paperbacks.
  • Timothy, D. (2005) Shopping Tourism, Retailing and Leisure. Clevedon: Channel View Publications.
  • Tombs, A. and McColl-Kennedy, J.R. (2003) Social-servicescape conceptual model. Marketing Theory 3, 447-475.
  • Tüzün, A. (2018). Tüketicilerin butik kahve dükkanlarını tercih etme nedenleri: Ankara ilinde bir araştırma. Yüksek Lisans Tezi. Batman Üniversitesi Sosyal Bilimler Enstitüsü, Batman.
  • Tran, Q.X., Dang, M.V. and Tournois, N. (2020). The role of servicescape and social interaction toward customer service experience in coffee stores. The case of Vietnam. International Journal of Culture, Tourism and Hospitality Research, 14 (4), 619-637. https://doi.org/10.1108/IJCTHR-11-2019-0194
  • Tumanan, M.A. and Lansangan, J.R. (2012). More than just a cuppa coffee: A multi-dimensional approach towards analyzing the factors that define place attachment. International Journal of Hospitality Management, 31, 529-534.
  • Vu, O. T. K., Alonso, A. D., Martens, W., Ha, L. D. T., Tran, T. D. and Nguyen, T. T. (2022). Hospitality and tourism development through coffee shop experiences in a leading coffee-producing nation. Interational Journal of Hospitality Management, 106, https://doi.org/10.1016/j.ijhm.2022.103300
  • Wang, M.S., Chen, L., Su, P., & Morrison, A.M. (2019). The right brew? An analysis of the tourism experiences in rural Taiwan's coffee estates. Tourism Management Perspectives. 30. pp. 147-158. doi: https://doi.org/10.1016/j.tmp.2019.02.009
  • Waxman, L. (2006). The coffee shop: Social and physical factors influencing place attachment. Journal of Interior Design, 31(3), 35-53.
  • Westwood, S. (2006) Shopping in sanitized and un-sanitized places: Adding value to tourist experience. Journal of Retail and Leisure Property 5 (4), 281 291.
  • Wulandari, D. P. (2019). Analisis Dampak Perkembangan Pariwisata terhadap Perubahan Kondisi Sosial Ekonomi Masyarakat Desa Kersik Tuo Kecamatan Kayu Aro Kabupaten Kerinci. Ensiklopedia of Journal, 2(1).
  • Yiğit, S. ve Şahin-Perçin, N. (2021), How would you like your Turkish coffee? Tourist experiences of Turkish coffee houses in Istanbul, International Journal of Culture, Tourism and Hospitality Research, 15 (3), 443-454.
  • Zaki, J. (2019). Making empathy central to your company culture. Harvard Business Review. Retrieved from https://hbr.org/2019/05/making-empathy-central-to-your-company-culture
Toplam 78 adet kaynakça vardır.

Ayrıntılar

Birincil Dil Türkçe
Konular Turizm (Diğer)
Bölüm Makaleler
Yazarlar

Muhammet Nimet Çavuş 0000-0003-0860-7643

Metin Polat 0000-0002-6138-9561

Baha Türköz 0009-0001-8406-7872

Yayımlanma Tarihi 31 Ocak 2025
Gönderilme Tarihi 9 Kasım 2024
Kabul Tarihi 27 Aralık 2024
Yayımlandığı Sayı Yıl 2025 Cilt: 2025 Sayı: 1

Kaynak Göster

APA Çavuş, M. N., Polat, M., & Türköz, B. (2025). Kahve Turizminin Şekillendiricileri: Baristaların Kültürel Elçilik Rolü. Dünya İnsan Bilimleri Dergisi, 2025(1), 47-71. https://doi.org/10.55543/insan.1581685

TELİF HAKKI VE YAZAR ETİK SÖZLEŞMESİ FORMU - Copyright and Author Ethical 

Telif Hakkı Devri Formu imzalanıp, (taratılıp veya resim jpg. vs olabilir) makale başvuru esnasında Dergi sistemine yüklenmelidir.

This Copyright Agreement Form must be signed by all authors and uploaded to the Journal system (It can be scanned and sent as an image, jpg, etc.).