Yıl 2020, Cilt 19 , Sayı 74, Sayfalar 564 - 586 2020-03-23

ATTITUDES OF TOURISTS TOWARDS NEW GASTRONOMY PRODUCTS
TURİSTLERİN YENİ GASTRONOMİ ÜRÜNLERİNE YÖNELİK TUTUMLARI

Salih Zeki ŞAHİN [1] , Cevat TOSUN [2]


This study aims at examining the relationship between the profiles of tourists (demographic factors and travel characteristics) and their attitudes (interest/desire, hesitation/fear) to new gastronomy products. Hatay, as a member of the UNESCO World Gastronomic Cities Network, was selected as the filed study area where gastronomy has been considered as a powerful complement to existing tourism products and an independent tourism product on its own. Moreover, it is argued that it will increase its competitiveness and to take into account the necessity to be included in tourism product diversification plans and applications in destinations as a shooting element. A survey was applied to the tourists visiting the destination and the findings were supported with participant observations. The demographic features, travelling characteristics and orientation of the visitors have been analyzed various tools such as  frequency distribution, centrel tendencies and standart deviation values. The reliability and validty of the scales employed for this research were founded highly reliable and valid by conducting relevant analysis. Two behavioral dimensions  of the new gastronomic products (interest/desire and fear/hesitation) were identified through performing factor analysis of the tourist’s behavioral approach. One way ANOVA, Tukey HSD and dual independent tests were utilized to specify the meaningful statistical differences between tourist’s demographic features, travelling characteristics and their approach for new gastronomical products. While the overall result of this study suggests that there are  meanigful differences between the tourist’s demographic features such as age, gender and martial status and their approach for new gastronomical products in both dimensions (interest/desire and fear/hesitation); it is revealed that there is no difference in terms of educational status. In the context of the travel characteristic; there were significant diffrences in both dimensions (interest/desire and fear/hesitation) between the aims of the visits and their orientation to new gastronomy products. Moreover, it was seen that there were significant differences between holiday partnerships and gastronomy expenditures towards new gastronomy products in only interest/desire behavioral dimension.

Bu çalışmanın amacı; turistlerin profilleri (demografik faktörleri ve seyahat karakteristikleri) ile yeni gastronomi ürünlerine yönelik tutumları (ilgi/istek, çekince/korku) arasındaki ilişkiyi ortaya koymaktır. Bu doğrultuda, zengin ve özgün yerel gastronomi ürünleri ile bilinen, aynı zamanda UNESCO Dünya Gastronomi Şehirleri ağının bir üyesi olan Hatay ili, araştırmanın uygulama alanı olarak seçilmiştir. Destinasyonu ziyarete gelen turistlere anket uygulaması yapılmış ve bulgular, katılımcı gözlemlerle desteklenmiştir. Anket verilerinin analizi ile turistlerin; demografik özellikleri, seyahat karakteristikleri ile gastronomiye yönelimlerine ilişkin verilerin; frekans, yüzde, aritmetik ortalama ve standart sapma değerleri hesaplanarak tablolaştırılmıştır. Araştırmada kullanılan ölçeklere ilişkin güvenilirlik ve geçerlilik analizleri yapılarak, geçerlilik ve güvenirliliklerinin yüksek olduğu görülmüştür. Turistlerin, yeni gastronomi ürünlerine yönelik tutum ölçeğine ilişkin vermiş oldukları yanıtların, yapılan faktör analizleri sonucunda tutumlarını ortaya koyan iki boyut (ilgi/istek ve çekince/korku) belirlenmiştir. Turistlerin, demografik özellikleri ve seyahat karakteristikleri ile yeni gastronomi ürünlerine yönelik tutumları arasında istatistiksel anlamlı farklılıkların tespiti için tek yönlü ANOVA, Tukey HSD ve ikili bağımsız T testi uygulanmıştır. Araştırmanın sonucunda, turistlerin demografik özelliklerinden; yaşları, cinsiyetleri ve medeni durumları ile yeni gastronomi ürünlerine yönelimleri arasında her iki boyutta da (ilgi/istek, çekince/korku) anlamlı farklılıklar bulunurken; eğitim durumları ile herhangi bir boyutta farklılık bulunmamıştır. Seyahat karakteristiklerinde ise; ziyaret amaçları ve ziyaret sıklıkları ile yeni gastronomi ürünlerine yönelimleri arasında her iki boyutta da (ilgi/istek, çekince/korku) anlamlı farklılıklar bulunduğu; tatil birliktelikleri ve gastronomi harcamalarının, yeni gastronomi ürünlerine yönelimlerinin sadece ilgi/istek boyutu ile arasında anlamlı farklılıklar bulunduğu görülmüştür.
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Birincil Dil tr
Konular İşletme
Yayımlanma Tarihi BAHAR
Bölüm Makaleler
Yazarlar

Orcid: 0000-0001-7304-3544
Yazar: Salih Zeki ŞAHİN (Sorumlu Yazar)
Kurum: HİTİT ÜNİVERSİTESİ, TURİZM FAKÜLTESİ, GASTRONOMİ VE MUTFAK SANATLARI BÖLÜMÜ
Ülke: Turkey


Orcid: 0000-0001-6599-6679
Yazar: Cevat TOSUN
Kurum: Osman Gazi Üniversitesi, Turizm Fakültesi
Ülke: Turkey


Tarihler

Başvuru Tarihi : 1 Mart 2019
Kabul Tarihi : 2 Mart 2020
Yayımlanma Tarihi : 23 Mart 2020

Bibtex @araştırma makalesi { esosder534625, journal = {Elektronik Sosyal Bilimler Dergisi}, issn = {1304-0278}, address = {}, publisher = {Özel Akademi}, year = {2020}, volume = {19}, pages = {564 - 586}, doi = {10.17755/esosder.534625}, title = {TURİSTLERİN YENİ GASTRONOMİ ÜRÜNLERİNE YÖNELİK TUTUMLARI}, key = {cite}, author = {ŞAHİN, Salih Zeki and TOSUN, Cevat} }
APA ŞAHİN, S , TOSUN, C . (2020). TURİSTLERİN YENİ GASTRONOMİ ÜRÜNLERİNE YÖNELİK TUTUMLARI. Elektronik Sosyal Bilimler Dergisi , 19 (74) , 564-586 . DOI: 10.17755/esosder.534625
MLA ŞAHİN, S , TOSUN, C . "TURİSTLERİN YENİ GASTRONOMİ ÜRÜNLERİNE YÖNELİK TUTUMLARI". Elektronik Sosyal Bilimler Dergisi 19 (2020 ): 564-586 <https://dergipark.org.tr/tr/pub/esosder/issue/53245/534625>
Chicago ŞAHİN, S , TOSUN, C . "TURİSTLERİN YENİ GASTRONOMİ ÜRÜNLERİNE YÖNELİK TUTUMLARI". Elektronik Sosyal Bilimler Dergisi 19 (2020 ): 564-586
RIS TY - JOUR T1 - TURİSTLERİN YENİ GASTRONOMİ ÜRÜNLERİNE YÖNELİK TUTUMLARI AU - Salih Zeki ŞAHİN , Cevat TOSUN Y1 - 2020 PY - 2020 N1 - doi: 10.17755/esosder.534625 DO - 10.17755/esosder.534625 T2 - Elektronik Sosyal Bilimler Dergisi JF - Journal JO - JOR SP - 564 EP - 586 VL - 19 IS - 74 SN - 1304-0278- M3 - doi: 10.17755/esosder.534625 UR - https://doi.org/10.17755/esosder.534625 Y2 - 2020 ER -
EndNote %0 Elektronik Sosyal Bilimler Dergisi TURİSTLERİN YENİ GASTRONOMİ ÜRÜNLERİNE YÖNELİK TUTUMLARI %A Salih Zeki ŞAHİN , Cevat TOSUN %T TURİSTLERİN YENİ GASTRONOMİ ÜRÜNLERİNE YÖNELİK TUTUMLARI %D 2020 %J Elektronik Sosyal Bilimler Dergisi %P 1304-0278- %V 19 %N 74 %R doi: 10.17755/esosder.534625 %U 10.17755/esosder.534625
ISNAD ŞAHİN, Salih Zeki , TOSUN, Cevat . "TURİSTLERİN YENİ GASTRONOMİ ÜRÜNLERİNE YÖNELİK TUTUMLARI". Elektronik Sosyal Bilimler Dergisi 19 / 74 (Mart 2020): 564-586 . https://doi.org/10.17755/esosder.534625
AMA ŞAHİN S , TOSUN C . TURİSTLERİN YENİ GASTRONOMİ ÜRÜNLERİNE YÖNELİK TUTUMLARI. Elektronik Sosyal Bilimler Dergisi. 2020; 19(74): 564-586.
Vancouver ŞAHİN S , TOSUN C . TURİSTLERİN YENİ GASTRONOMİ ÜRÜNLERİNE YÖNELİK TUTUMLARI. Elektronik Sosyal Bilimler Dergisi. 2020; 19(74): 586-564.