Araştırma Makalesi
Yıl 2019,
Cilt: 18 Sayı: 4, 1611 - 1625, 18.10.2019
Öz
Experiencing local food in the destination
becomes one of the most important tourism activities for tourists. Local foods,
which play an important role in destination choice, revisit intention and
marketing are a useful tool for destination development. In 2015 Gaziantep was
entitled to join the UNESCO Creative Cities Network in Gastronomy branch. Therefore
the aim of this study is to investigate the domestic tourist perception of
Gaziantep local food and the effect of this perception on revisit intention. As
a result of the survey conducted with 394 domestic tourist visit Gaziantep, it
had been shown that the local food perception can be grouped under five
dimensions as cultural experience, restaurant service, food taste, health and
hygiene, variety and table manner. It had been also found that the dimensions
of cultural experience, variety and table manner, food taste have a positive
effect on the revisit intention. However, it was also determined that
Gaziantep's membership of the UNESCO Creative Cities Network in gastronomy
branch was not known enough. In the marketing of destinations, local dishes can
be emphasized more strongly and thus more tourists can be attracted. Therefore,
tour companies can give more space to promote Gaziantep's regional culinary
richness in their promotional brochures, website and social media
Anahtar Kelimeler
Kaynakça
- Ab Karim, S., & Chi, C. G. Q. (2010). Culinary tourism as a destination attraction: An empirical examination of destinations' food image. Journal of hospitality marketing & management, 19(6), 531-555.
- Akın, N., & Bostancı, B. (2017). Unesco Yaratıcı Şehirler Ağı Kapsamında Gaziantep: Mevcut Raporlar Bağlamında Bir Değerlendirme. Süleyman Demirel Üniversitesi Vizyoner Dergisi, 8(19), 110-124.
- Andersson, T. D., & Mossberg, L. (2017). Travel for the sake of food. Scandinavian Journal of Hospitality and Tourism, 17(1), 44-58.
- Apak, Ö. C., & Gürbüz, A. (2018). Turistlerin Yöresel Gıda Ürünlerine İlgi Düzeyleri (Interest Levels of Local Food Products. Journal of Tourism and Gastronomy Studies, 6(2), 334- 349.
- Aslan, Z., Güneren, E., & Çoban, G. (2014). Destinasyon Markalaşma Sürecinde Yöresel Mutfağın Rolü: Nevşehir Örneği. Journal of Tourism and Gastronomy Studies, 2(4), 3-13.
- Bayrakçı, S., & Akdağ, G. (2016). Yerel yemek tüketim motivasyonlarının turistlerin tekrar ziyaret eğilimlerine etkisi: Gaziantep’i ziyaret eden yerli turistler üzerine bir araştırma. Anatolia: Turizm Araştırmaları Dergisi, 27(1), 96-110.
- Björk, P., & Kauppinen-Räisänen, H. (2016a). Exploring the multi-dimensionality of travellers' culinary-gastronomic experiences. Current Issues in Tourism, 19(12), 1260-1280.
- Björk, P., & Kauppinen-Räisänen, H. (2016b). Local food: a source for destination attraction. International Journal of Contemporary Hospitality Management, 28(1), 177-194.
- Björk, P., & Kauppinen-Räisänen, H. (2017). Interested İn Eating And Drinking? How Food Affects Travel Satisfaction and The Overall Holiday Experience. Scandinavian Journal of Tourism and Hospitality, 17(1), 9–26.
- Björk, P., & Kauppinen-Räisänen, H. (2019). Destination Foodscape: A Stage For Travelers' Food Experience. Tourism Management, 71(1), 466-475.
- Cracolici, M.F., & Nijkamp, P. (2008), The Attractiveness And Competitiveness Of Tourist Destinations: A Study Of Southern Italian Regions, Tourism Management, 30(3), 336-344.
- Du Rand, G. E., & Heath, E. (2006). Towards a framework for food tourism as an element of destination marketing. Current İssues in Tourism, 9(3), 206-234.
- Gálvez, J. C. P., Granda, M. J., López-Guzmán, T., & Coronel, J. R. (2017). Local gastronomy, culture and tourism sustainable cities: The behavior of the American tourist. Sustainable Cities and Society, 32, 604-612.
- Henderson, J. C. (2009). Food tourism reviewed. British Food Journal, 111(4), 317-326.
- Hsu, T. K., Tsai, Y. F., & Wu, H. H. (2009). The Preference Analysis For Tourist Choice of Destination: A case study of Taiwan. Tourism Management, 30(2), 288-297.
- Ignatov, E., & Smith, S. (2006). Segmenting Canadian culinary tourists. Current Issues in Tourism, 9(3), 235.
- Kayış, A., (2014). Güvenilirlik Analizi, Editör: Şeref Kalaycı, SPSS Uygulamalı Çok Değişkenli İstatistik Teknikleri (ss: 401-419), 6. Baskı, Ankara, Asil Yayın Dağıtım.
- Kim, Y. G., Eves, A., & Scarles, C. (2009). Building A Model of Local Food Consumption on Trips and Holidays: A Grounded Theory Approach. International Journal of Hospitality Management, 28(3), 423-431.
- Kim, Y. H., Kim, M., Goh, B. K., & Antun, J. M. (2011). The role of money: The impact on food tourists' satisfaction and intention to revisit food events. Journal of Culinary Science & Technology, 9(2), 85-98.
- Lai, M. Y., Khoo-Lattimore, C., & Wang, Y. (2018). A perception gap investigation into food and cuisine image attributes for destination branding from the host perspective: The case of Australia. Tourism Management, 69(1), 579-595.
- Lee, K. H., & Scott, N. (2015). Food Tourism Reviewed Using The Paradigm Funnel Approach. Journal Of Culinary Science & Technology, 13(2), 95-115.
- Lin, L., & Mao, P. C. (2015). Food for memories and culture–A content analysis study of food specialties and souvenirs. Journal of Hospitality and Tourism Management, 22, 19-29.
- Lin, Y. C., Pearson, T. E., & Cai, L. A. (2011). Food as a form of destination identity: A tourism destination brand perspective. Tourism and Hospitality Research, 11(1), 30-48.
- Okumus, B., & Cetin, G. (2018). Marketing Istanbul as a culinary destination. Journal of Destination Marketing & Management, 9, 340-346.
- Okumus, F., Kock, G., Scantlebury, M. M., & Okumus, B. (2013). Using local cuisines when promoting small Caribbean island destinations. Journal of Travel & Tourism Marketing, 30(4), 410-429.
- Promsivapallop, P., & Kannaovakun, P. (2019). Destination food image dimensions and their effects on food preference and consumption. Journal of Destination Marketing & Management, 11(1), 89-100.
- Quan, S., & Wang, N. (2004). Towards a structural model of the tourist experience: An illustration from food experiences in tourism. Tourism Management, 25(3), 297-305.
- Ritchie, J. R., & Crouch, G. I. (2010). A model of destination competitiveness/sustainability: Brazilian perspectives. Revista de Administração Pública, 44(5), 1049-1066.
- Santich , B . (2004) The study of gastronomy and its relevance to hospitality education and training. International Journal of Hospitality Management, 23 (1), 15 – 24 .
- Seo, S., Yun, N., & Kim, O. Y. (2017). Destination food image and intention to eat destination foods: A view from Korea. Current Issues in Tourism, 20(2), 135–156.
- Silkes, C. A., Cai, L. A., & Lehto, X. Y. (2013). Marketing to the culinary tourist. Journal of Travel & Tourism Marketing, 30(4), 335-349.
- Sotiriadis, M. D. (2015). Culinary Tourism Assets And Events: Suggesting A Strategic Planning Tool. International Journal of Contemporary Hospitality Management, 27(6), 1214-1232.
- Şahin, G. G., & Ünver, G. (2015). Destinasyon pazarlama aracı olarak gastronomi turizmi: İstanbul’un gastronomi turizmi potansiyeli üzerine bir araştırma. Journal of Tourism and Gastronomy Studies, 3(2), 63-73.
- Şengel, T., Karagöz, A., Çetin, G., Dinçer, F. İ., Ertuğrul, S. M. ve Balık, M. (2015). Tourists’ Approach To Local Food. Procedia-Social and Behavioral Sciences, 195, 429-437.
- Tanrıöğen, A. (2009). Bilimsel Araştırma Yöntemleri, Ankara, Anı Yayıncılık.
- Tsai, C. T. S., & Wang, Y. C. (2017). Experiential value in branding food tourism. Journal of Destination Marketing & Management, 6(1), 56-65.
- Türkiye Kültür Portalı (2019). Yaratıcı Şehirler Ağı. https://www.kulturportali.gov.tr/portal/yaraticisehirleragi (20.01.2019 tarihinde ulaşılmıştır.)
- Williams, H. A., Williams Jr, R. L., & Omar, M. (2014). Gastro-Tourism As Destination Branding İn Emerging Markets. International Journal of Leisure and Tourism Marketing, 4(1), 1-18.
Yıl 2019,
Cilt: 18 Sayı: 4, 1611 - 1625, 18.10.2019
Öz
Yöresel yemekleri deneyimlemek destinasyona
seyahat eden turistler açısından en önemli turizm faaliyetlerinden biri haline
gelmiştir. Turistlerin destinasyon seçimlerinde, yeniden ziyaret niyetlerinde
ve destinasyonun pazarlanmasında önemli bir rol üstlenmiş olan yöresel yemekler
destinasyon gelişimi açısından faydalı bir araçtır. Bu çalışmanın amacı 2015
yılında gastronomi dalında UNESCO Yaratıcı Şehirler Ağı üyeliğine hak kazanmış
olan Gaziantep’in yöresel yemeklerinin yerli turistler tarafından nasıl
algılandığı ve söz konusu algının tekrar ziyaret niyeti üzerindeki etkisini
araştırmaktır. Gaziantep’te 394 yerli turistle yüz yüze yapılan anket çalışması
sonucunda yöresel yemeklere yönelik algının kültürel deneyim, hizmet ve
fiziksel ortam, yemek tadı, sağlık ve hijyen, çeşitlilik ve masa tavrı olmak
üzere beş boyut altında gruplandırılabileceğini görülmüştür. Söz konusu
boyutlardan kültürel deneyim, çeşitlilik ve masa tavrı ve yemek tadı
boyutlarının tekrar ziyaret niyetini olumlu etkilediği tespit edilmiştir.
Bununla birlikte Gaziantep’in UNESCO yaratıcı şehirler ağına gastronomi dalında
üye olduğunun çok bilinmediği görülmüştür. Destinasyonların pazarlanmasında
yöresel yemekler daha güçlü bir şekilde vurgulanabilir ve böylece daha çok
turistin ilgisi çekilebilir. Dolayısıyla tur şirketleri tanıtım broşürlerinde, web sayfalarında ve sosyal
medyada Gaziantep’in yöresel mutfak zenginliğini tanıtmaya daha çok yer
verebilirler.
Anahtar Kelimeler
Yemek Turizmi Yöresel Yemek Tekrar Ziyaret Niyeti UNESCO Gaziantep
Kaynakça
- Ab Karim, S., & Chi, C. G. Q. (2010). Culinary tourism as a destination attraction: An empirical examination of destinations' food image. Journal of hospitality marketing & management, 19(6), 531-555.
- Akın, N., & Bostancı, B. (2017). Unesco Yaratıcı Şehirler Ağı Kapsamında Gaziantep: Mevcut Raporlar Bağlamında Bir Değerlendirme. Süleyman Demirel Üniversitesi Vizyoner Dergisi, 8(19), 110-124.
- Andersson, T. D., & Mossberg, L. (2017). Travel for the sake of food. Scandinavian Journal of Hospitality and Tourism, 17(1), 44-58.
- Apak, Ö. C., & Gürbüz, A. (2018). Turistlerin Yöresel Gıda Ürünlerine İlgi Düzeyleri (Interest Levels of Local Food Products. Journal of Tourism and Gastronomy Studies, 6(2), 334- 349.
- Aslan, Z., Güneren, E., & Çoban, G. (2014). Destinasyon Markalaşma Sürecinde Yöresel Mutfağın Rolü: Nevşehir Örneği. Journal of Tourism and Gastronomy Studies, 2(4), 3-13.
- Bayrakçı, S., & Akdağ, G. (2016). Yerel yemek tüketim motivasyonlarının turistlerin tekrar ziyaret eğilimlerine etkisi: Gaziantep’i ziyaret eden yerli turistler üzerine bir araştırma. Anatolia: Turizm Araştırmaları Dergisi, 27(1), 96-110.
- Björk, P., & Kauppinen-Räisänen, H. (2016a). Exploring the multi-dimensionality of travellers' culinary-gastronomic experiences. Current Issues in Tourism, 19(12), 1260-1280.
- Björk, P., & Kauppinen-Räisänen, H. (2016b). Local food: a source for destination attraction. International Journal of Contemporary Hospitality Management, 28(1), 177-194.
- Björk, P., & Kauppinen-Räisänen, H. (2017). Interested İn Eating And Drinking? How Food Affects Travel Satisfaction and The Overall Holiday Experience. Scandinavian Journal of Tourism and Hospitality, 17(1), 9–26.
- Björk, P., & Kauppinen-Räisänen, H. (2019). Destination Foodscape: A Stage For Travelers' Food Experience. Tourism Management, 71(1), 466-475.
- Cracolici, M.F., & Nijkamp, P. (2008), The Attractiveness And Competitiveness Of Tourist Destinations: A Study Of Southern Italian Regions, Tourism Management, 30(3), 336-344.
- Du Rand, G. E., & Heath, E. (2006). Towards a framework for food tourism as an element of destination marketing. Current İssues in Tourism, 9(3), 206-234.
- Gálvez, J. C. P., Granda, M. J., López-Guzmán, T., & Coronel, J. R. (2017). Local gastronomy, culture and tourism sustainable cities: The behavior of the American tourist. Sustainable Cities and Society, 32, 604-612.
- Henderson, J. C. (2009). Food tourism reviewed. British Food Journal, 111(4), 317-326.
- Hsu, T. K., Tsai, Y. F., & Wu, H. H. (2009). The Preference Analysis For Tourist Choice of Destination: A case study of Taiwan. Tourism Management, 30(2), 288-297.
- Ignatov, E., & Smith, S. (2006). Segmenting Canadian culinary tourists. Current Issues in Tourism, 9(3), 235.
- Kayış, A., (2014). Güvenilirlik Analizi, Editör: Şeref Kalaycı, SPSS Uygulamalı Çok Değişkenli İstatistik Teknikleri (ss: 401-419), 6. Baskı, Ankara, Asil Yayın Dağıtım.
- Kim, Y. G., Eves, A., & Scarles, C. (2009). Building A Model of Local Food Consumption on Trips and Holidays: A Grounded Theory Approach. International Journal of Hospitality Management, 28(3), 423-431.
- Kim, Y. H., Kim, M., Goh, B. K., & Antun, J. M. (2011). The role of money: The impact on food tourists' satisfaction and intention to revisit food events. Journal of Culinary Science & Technology, 9(2), 85-98.
- Lai, M. Y., Khoo-Lattimore, C., & Wang, Y. (2018). A perception gap investigation into food and cuisine image attributes for destination branding from the host perspective: The case of Australia. Tourism Management, 69(1), 579-595.
- Lee, K. H., & Scott, N. (2015). Food Tourism Reviewed Using The Paradigm Funnel Approach. Journal Of Culinary Science & Technology, 13(2), 95-115.
- Lin, L., & Mao, P. C. (2015). Food for memories and culture–A content analysis study of food specialties and souvenirs. Journal of Hospitality and Tourism Management, 22, 19-29.
- Lin, Y. C., Pearson, T. E., & Cai, L. A. (2011). Food as a form of destination identity: A tourism destination brand perspective. Tourism and Hospitality Research, 11(1), 30-48.
- Okumus, B., & Cetin, G. (2018). Marketing Istanbul as a culinary destination. Journal of Destination Marketing & Management, 9, 340-346.
- Okumus, F., Kock, G., Scantlebury, M. M., & Okumus, B. (2013). Using local cuisines when promoting small Caribbean island destinations. Journal of Travel & Tourism Marketing, 30(4), 410-429.
- Promsivapallop, P., & Kannaovakun, P. (2019). Destination food image dimensions and their effects on food preference and consumption. Journal of Destination Marketing & Management, 11(1), 89-100.
- Quan, S., & Wang, N. (2004). Towards a structural model of the tourist experience: An illustration from food experiences in tourism. Tourism Management, 25(3), 297-305.
- Ritchie, J. R., & Crouch, G. I. (2010). A model of destination competitiveness/sustainability: Brazilian perspectives. Revista de Administração Pública, 44(5), 1049-1066.
- Santich , B . (2004) The study of gastronomy and its relevance to hospitality education and training. International Journal of Hospitality Management, 23 (1), 15 – 24 .
- Seo, S., Yun, N., & Kim, O. Y. (2017). Destination food image and intention to eat destination foods: A view from Korea. Current Issues in Tourism, 20(2), 135–156.
- Silkes, C. A., Cai, L. A., & Lehto, X. Y. (2013). Marketing to the culinary tourist. Journal of Travel & Tourism Marketing, 30(4), 335-349.
- Sotiriadis, M. D. (2015). Culinary Tourism Assets And Events: Suggesting A Strategic Planning Tool. International Journal of Contemporary Hospitality Management, 27(6), 1214-1232.
- Şahin, G. G., & Ünver, G. (2015). Destinasyon pazarlama aracı olarak gastronomi turizmi: İstanbul’un gastronomi turizmi potansiyeli üzerine bir araştırma. Journal of Tourism and Gastronomy Studies, 3(2), 63-73.
- Şengel, T., Karagöz, A., Çetin, G., Dinçer, F. İ., Ertuğrul, S. M. ve Balık, M. (2015). Tourists’ Approach To Local Food. Procedia-Social and Behavioral Sciences, 195, 429-437.
- Tanrıöğen, A. (2009). Bilimsel Araştırma Yöntemleri, Ankara, Anı Yayıncılık.
- Tsai, C. T. S., & Wang, Y. C. (2017). Experiential value in branding food tourism. Journal of Destination Marketing & Management, 6(1), 56-65.
- Türkiye Kültür Portalı (2019). Yaratıcı Şehirler Ağı. https://www.kulturportali.gov.tr/portal/yaraticisehirleragi (20.01.2019 tarihinde ulaşılmıştır.)
- Williams, H. A., Williams Jr, R. L., & Omar, M. (2014). Gastro-Tourism As Destination Branding İn Emerging Markets. International Journal of Leisure and Tourism Marketing, 4(1), 1-18.
Toplam 38 adet kaynakça vardır.
Ayrıntılar
| Birincil Dil | İngilizce |
|---|---|
| Konular | Turizm (Diğer) |
| Bölüm | Turizm, Otelcilik, Konaklama ve Spor |
| Yazarlar | |
| Yayımlanma Tarihi | 18 Ekim 2019 |
| Gönderilme Tarihi | 6 Mayıs 2019 |
| Kabul Tarihi | 9 Ekim 2019 |
| Yayımlandığı Sayı | Yıl 2019 Cilt: 18 Sayı: 4 |