TURİST REHBERLERİNİN DENEYİMLERİ ÇERÇEVESİNDE TURİSTLERİN RESTORAN SEÇİMİNDE GÖZ ÖNÜNDE BULUNDURDUĞU KRİTERLER

Yıl 2021, Cilt: 5 Sayı: 2, 45 - 60, 30.12.2021

Duran Cankül , Serpil Kaya , Işıl Cankül

Öz

Bu araştırma turist rehberlerinin deneyimleri çerçevesinde turistlerin restoran seçimini yaparken göz önünde bulundurdukları kriterleri ortaya koymayı amaçlamaktadır. Bu amaç doğrultusunda araştırmada nitel araştırma yöntemlerinden fenomenolojik araştırma türü kullanılmıştır. Araştırmanın katılımcılarını Türkiye’nin farklı yerlerinde görev yapan turist rehberleri oluşturmaktadır. Veriler nitel araştırma yöntemlerinden biri olan görüşme tekniği aracılığıyla toplanmıştır. Elde edilen verilere betimsel analiz uygulanmıştır. Analiz sonuçları turist rehberlerinin en önemli kriterinin daha önceki deneyimi olduğunu göstermektedir. Deneyimlerinden yola çıkan turist rehberleri, turist grubunun yaşları, statüleri ve gelirleri doğrultusunda restoran seçimlerini daraltmaktadır. Ayrıca turist rehberleri misafir memnuniyetinin komisyonla kıyaslanamayacağını ifade ederek komisyon kriterini önemsememektedir. Diğer taraftan restoranın fiziki yeterliliği önemli bir kriterken, restoranın otantikliği ve restoranda yer alan fiyatlar diğer kriterlere göre daha az etkilidir.

Anahtar Kelimeler

Turist Rehberi, Restoran Seçimi, Restoran, Turizm.

THE CRITERIA THAT TOURISTS CONSIDER IN CHOOSING A RESTAURANT WITHIN THE FRAMEWORK OF THE EXPERIENCES OF THE TOURIST GUIDES

Öz

This research aims to reveal the criteria that tourists consider while choosing a restaurant within the framework of the experience of tourist guides. For this purpose, phenomenological research type, one of the qualitative research methods, was used in the research. The participants of the research are tourist guides working in different parts of Turkey. The data were collected through the interview technique, which is one of the qualitative research methods. Descriptive analysis was applied to the obtained data. The results of the analysis show that the most important criterion of tourist guides is their previous experience. Guides based on their experiences narrow down restaurant choices in line with the age, status and income of the tourist group. In addition, tourist guides do not care about the commission criteria, expressing that guest satisfaction cannot be compared with the commission. On the other hand, while the physical adequacy of the restaurant is an important criterion, the authenticity of the restaurant and the prices in the restaurant are less effective than other criteria.

Anahtar Kelimeler

Tourist Guide, Restaurant Selection, Restaurant, Tourism.

Kaynakça

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