Gastronomi Turizmi Gelişmişlik Düzeyi: Trabzon'a Yönelik Bir Araştırma

Öz

Araştırmanın temel amacı, Trabzon’da yaşayan yerel halkın görüşlerine dayanılarak ilin gastronomi turizmi açısından gelişmişlik düzeyini ortaya koymaktır. Araştırmanın verileri anketle toplanmış olup, araştırmanın örneklem grubunu Trabzon yerel halkı oluşturmaktadır. Veri toplama sürecinde elde edilen verilerin geçerliliği ve güvenilirliği değerlendirildikten sonra, hipotezleri test etmek amacıyla mevcut veriler üzerinde ANOVA Testi, T-Testi, korelasyon ve regresyon analizleri gerçekleştirilmiştir. Araştırmada, verilerin ortalamasının genel olarak üçe yakın olması nedeniyle, Trabzon’un gastronomi turizmi gelişmişlik düzeyinin katılımcılar tarafından vasat yani ortalama düzeyde değerlendirildiği tespit edilmiştir. Ayrıca araştırmada, test edilen bazı hipotezler de (H1a, H2a, H2c, H6a, H2f, H3b, H3e, H4b, H7, H8, H9 ve H10) kabul görmüştür. Sonuç olarak araştırmada, Trabzon’un gastronomi turizminde henüz tam olarak gelişim gösteremediği, ancak ilin gelişim potansiyelinin yüksek olduğu belirlenmiştir.

Anahtar Kelimeler

• Gastronomi
• Turizm
• Gastronomi Turizmi Gelişmişliği
• Trabzon

Gastronomy Tourism Development Level: A Research on Trabzon

Öz

The main purpose of the research is to reveal the level of development of the province in terms of gastronomy tourism based on the opinions of the local people living in Trabzon. The data of the research were collected by questionnaire and the sample group of the research consists of the local people of Trabzon. After evaluating the validity and reliability of the data obtained during the data collection process, ANOVA Test, T-Test, correlation and regression analyses were performed on the existing data in order to test the hypotheses. In the research, since the average of the data is generally close to three, it was determined that Trabzon's gastronomy tourism development level was evaluated by the participants at an average level. In addition, some of the tested hypotheses (H1a, H2a, H2c, H6a, H2f, H3b, H3e, H4b, H7, H8, H9 and H10) were accepted. As a result, it was determined in the research that Trabzon has not yet fully developed in gastronomy tourism, but the development potential of the province is high

Anahtar Kelimeler

• Gastronomy
• Tourism
• Gastronomy Tourism Development
• Trabzon

Kaynakça

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