FACTORS IN GASTRONOMY TOURISM GIVING LOCAL FOODS A COMPETITIVE ADVANTAGE

Yıl 2021, , 1 - 9, 13.09.2021

Hulusi Doğan , Celal Cem Dengiz , Meliha Yaren Doğan

https://doi.org/10.46236/jovosst.937204

Öz

Abstract
Gastronomy tourism is one of the youngest and fastest growing branches of tourism. Therefore, it can be said that different searches and expectations for gastronomy tourism have manifested themselves in tourism with food and drink. In this sense, tourists' search for different tastes, different flavors and experiences have brought a new perspective and a new dimension to tourism. Being able to experience different tastes in different geographies means a different excitement and a special memory for tourists. These real destinations have pushed tourism professionals to think about local foods once again and to a serious competition process. Therefore, nowadays, each region, each city and each destination is in search of developing strategies and policies to offer and market their unique local foods to the tourism industry.
Destinations are aware that difference and originality are the basis of creating competitive advantage. With this awareness, it strives to identify and protect the elements that give life to its local foods and give them privilege. This effort is not only a sustainable competitive advantage, but also a prerequisite for leaving local foods to future generations.
This study focuses on the place and importance of local foods in gastronomy tourism. The advantages of local foods to destinations in gastronomy tourism are discussed. In addition, local food characteristics and factors that give competitive advantage to local foods are analyzed in depth. The factors that add originality to local foods and limit their imitability are presented and examined in this study in concrete. Concrete suggestions and solutions are also offered to all stakeholders to identify and develop the elements that provide competitive advantage to local foods.

Anahtar Kelimeler

Gastronomy, tourism, local food competetive advantage

Destekleyen Kurum

Destekleyen kurum yok

Proje Numarası

Bir proje çalışması değildir

Teşekkür

Dergi yönetimi ve edtörlerine teşekkür ederiz

FACTORS IN GASTRONOMY TOURISM GIVING LOCAL FOODS A COMPETITIVE ADVANTAGE

Öz

Abstract Gastronomy tourism is one of the youngest and fastest growing branches of tourism. Therefore, it can be said that different searches and expectations for gastronomy tourism have manifested themselves in tourism with food and drink. In this sense, tourists' search for different tastes, different flavors and experiences have brought a new perspective and a new dimension to tourism. Being able to experience different tastes in different geographies means a different excitement and a special memory for tourists. These real destinations have pushed tourism professionals to think about local foods once again and to a serious competition process. Therefore, nowadays, each region, each city and each destination is in search of developing strategies and policies to offer and market their unique local foods to the tourism industry. Destinations are aware that difference and originality are the basis of creating competitive advantage. With this awareness, it strives to identify and protect the elements that give life to its local foods and give them privilege. This effort is not only a sustainable competitive advantage, but also a prerequisite for leaving local foods to future generations. This study focuses on the place and importance of local foods in gastronomy tourism. The advantages of local foods to destinations in gastronomy tourism are discussed. In addition, local food characteristics and factors that give competitive advantage to local foods are analyzed in depth. The factors that add originality to local foods and limit their imitability are presented and examined in this study in concrete. Concrete suggestions and solutions are also offered to all stakeholders to identify and develop the elements that provide competitive advantage to local foods.

Anahtar Kelimeler

tourism, local food competetive advantage, Gastronomy

Proje Numarası

Bir proje çalışması değildir

Kaynakça

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