Determining the Attributes of Gastronomic Tour Satisfaction

Öz

Gastronomic attributes have the power to affect destination preferences and loyalty to them. Gastronomy tourism revives the gastronomic identity of local cuisines and offers travelers an authentic cultural experience that is connected with food history, traditional recipes, and food etiquette. The number of people who want to have this experience is constantly make and interest in gastronomy tours is also increasing. For this reason, the aim of this study was to reveal the attributes that make up their satisfaction by examining the experiences of consumers who are satisfied with gastronomic tours. For this purpose, the study data was consisted of online guest reviews of the highest-rated gastronomy tours in the category of the best announced in 2022 in the TripAdvisor travel application. In this context, the study design was qualitative, the data collection method was document review, and content analysis was used to analyze the data. Food and beverages, as well as guides and tour services, were the main themes that affect satisfaction in gastronomic tours. In addition, at the end of the study, suggestions were made regarding the organization of gastronomy tours and the guidance services on these tours.

Anahtar Kelimeler

• Gastronomic Tourism
• Gastronomic Tours
• Gastronomic Guidance
• Gastronomy Tourists
• Satisfaction

Gastronomi Turlarında Memnuniyet Yaratan Unsurlar

Öz

Gastronomik unsurlar destinasyonların tercih edilmesini ve destinasyona bağlılığı etkileme gücüne sahiptir. Gastronomi turizmi ise yerel mutfakların gastronomik kimliğini canlandırmakta ve seyahat edenlere yemek tarihi, geleneksel yemek tarifleri, yemek görgü kuralları ile bağlantılı otantik bir kültürel deneyim sunmaktadır. Bu deneyimi edinmek isteyenlerin sayısı ise sürekli artmakta ve gastronomi turlarına ilgi çoğalmaktadır. Bu nedenle araştırmanın amacı gastronomi turlarından memnun kalan tüketicilerin deneyimlerinin incelenmesiyle memnuniyetlerini oluşturan unsurların ortaya çıkarılmasıdır. Bu amaca yönelik olarak araştırmanın verilerini TripAdvisor seyahat uygulamasındaki 2022 yılında ilan edilen en iyiler kategorisinde yer alan en yüksek puanlı gastronomi turlarına ait çevrimiçi konuk değerlendirmeleri oluşturmaktadır. Bu bağlamda araştırmanın veri toplama yöntemi doküman incelemesi ve verilerin analizinde de içerik analizi kullanılmıştır. Gastronomi turlarında memnuniyeti etkileyen unsurlar olarak yiyecek ve içecekler, rehber ve tur hizmetleri ana temaları altında oluştuğu görülmektedir. Ayrıca araştırmanın sonunda gastronomi turlarının organizasyonuna ve bu turlardaki rehberlik hizmetlerine ilişkin önerilerde bulunulmuştur.

Anahtar Kelimeler

• Gastronomi Turizmi
• Gastronomi Turları
• Gastronomi Rehberliği
• Gastronomi Turisti
• Memnuniyet

Kaynakça

1. Adongo, C. A., Anuga, S. W., & Dayour, F. (2015). Will they tell others to taste? International tourists' experience of Ghanaian cuisines. Tourism Management Perspectives, 15, 57-64.
2. Agyeiwaah, E., Otoo, F. E., Suntikul, W., & Huang, W. J. (2019). Understanding culinary tourist motivation, experience, satisfaction, and loyalty using a structural approach. Journal of Travel & Tourism Marketing, 36(3), 295-313.
3. Al-Okaily, N. S. (2022). A model for tour guide performance. International Journal of Hospitality & Tourism Administration, 23(6), 1077-1101.
4. Armstrong, D., Gosling, A., Weinman, J., & Marteau, T. (1997). The place of inter-rater reliability in qualitative research: An empirical study. Sociology, 31(3), 597-606.
5. Baldacchino, G. (2015). Feeding the rural tourism strategy? Food and notions of place and identity. Scandinavian Journal of Hospitality and Tourism, 15(1-2), 223-238.
6. Bayram, Ü., & Arıcı, S. (2021). Gastronomi araştırmalarına bütüncül bir bakış: bibliyometrik bir analiz. Journal of Tourism and Gastronomy Studies, 9(4), 2734-2757.
7. Björk, P., & Kauppinen-Räisänen, H. (2017). Interested in eating and drinking? How food affects travel satisfaction and the overall holiday experience. Scandinavian Journal of Hospitality and Tourism, 17(1), 9-26.
8. Bowie, D., & Chang, J. C. (2005). Tourist satisfaction: A view from a mixed international guided package tour. Journal of Vacation Marketing, 11, 303- 322.

9. Chen, Q., Huang, R., & Hou, B. (2020). Perceived authenticity of traditional branded restaurants (China): impacts on perceived quality, perceived value, and behavioural intentions. Current Issues in Tourism, 23(23), 2950-2971.
10. Cohen, E. (1988). Authenticity and commoditization in tourism. Annals of tourism research, 15(3), 371-386.
11. Cohen, E., & Avieli, N. (2004). Food in tourism: Attraction and impediment. Annals of tourism Research, 31(4), 755-778.
12. Cifci, I., Atsız, O., & Gupta, V. (2021). The street food experiences of the local-guided tour in the meal-sharing economy: the case of Bangkok. British Food Journal, 123(12), 4030-4048.
13. Crespi-Vallbona, M. (2021). Satisfying experiences: guided tours at cultural heritage sites. Journal of Heritage Tourism, 16(2), 201-217.
14. Dacremont, C., & Sester, C. (2019). Context in food behavior and product experience – a review. Current Opinion in Food Science, 27, 115-122.
15. De Jong, A., Palladino, M., Puig, R. G., Romeo, G., Fava, N., Cafiero, C., ... & Sjölander-Lindqvist, A. (2018). Gastronomy tourism: An interdisciplinary literature review of research areas, disciplines, and dynamics. Journal of Gastronomy and Tourism, 3(2), 131-146.
16. DiPietro, R. B., & Levitt, J. (2019). Restaurant authenticity: factors that influence perception, satisfaction and return intentions at regional American-style restaurants. International Journal of Hospitality & Tourism Administration, 20(1), 101-127.
17. Hazel Xu, Y., Christy Ng, Y. N., Tan, X., & Wu, C. D. (2022). Likable or authentic? Perspectives of locals and tourists in food event experience. Event Management, 26(7), 1485-1501.
18. Henderson, J. C. (2009). Food tourism reviewed. British food journal, 111(4), 317-326.
19. Hjalager, A. M. (2004). What do tourists eat and why? towards a sociology of gastronomy and tourism. Tourism, 52, 195–201.
20. Chang, R. C., Kivela, J., & Mak, A. H. (2011). Attributes that influence the evaluation of travel dining experience: When East meets West. Tourism Management, 32(2), 307-316.
21. Hall, C. M., & Sharples, L. (2003). The consumption of experiences of the experience of consumption. In Food Tourism Around the World. Development, management and markets, Edited by: Hall, C. M., Sharples, L., Mitchell, R., Macionis, N. and Cambourne, B. 1–24. Oxford: Butterworth Heinemann.
22. Hansen, A. H., & Mossberg, L. (2017). Tour guides’ performance and tourists’ immersion: Facilitating consumer immersion by performing a guide plus role. Scandinavian Journal of Hospitality and Tourism, 17(3), 259-278.
23. Harrington, R. J., & Ottenbacher, M. C. (2010). Culinary tourism—A case study of the gastronomic capital. Journal of Culinary Science & Technology, 8(1), 14-32.
24. Hendijani, R. B. (2016). Effect of food experience on tourist satisfaction: the case of Indonesia. International Journal of Culture, Tourism and Hospitality Research, 10(3), 272-282.
25. Hsu, F. C., & Scott, N. (2020). Food experience, place attachment, destination image and the role of food-related personality traits. Journal of Hospitality and Tourism Management, 44, 79-87.
26. Huang, S., Hsu, C. H., & Chan, A. (2010). Tour guide performance and tourist satisfaction: A study of the package tours in Shanghai. Journal of Hospitality & Tourism Research, 34(1), 3-33.
27. Hughes, K. (1991). Tourist satisfaction: A guided “cultural” tour in North Queensland. Australian Psychologist, 26(3), 166-171.
28. Ignatov, E., & Smith, S. (2006). Segmenting Canadian culinary tourists. Current Issues In Tourism, 9(3), 235.
29. Istenič, S. P., & Bajec, J. F. (2021). Luxury food tour: perspectives and dilemmas on the" luxurification" of local culture in tourism product. Acta Geographica Slovenica, 61(1), 169-184.
30. Jeacle, I., & Carter, C. (2011). In TripAdvisor we trust: Rankings, calculative regimes and abstract systems. Accounting, Organizations and Society, 36(4-5), 293-309.
31. Ellis, A., Park, E., Kim, S., & Yeoman, I. (2018). What is food tourism? Tourism Management, 68, 250-263. Glaser, B. G., & Strauss, A. L. (2017). The discovery of grounded theory: Strategies for qualitative research. Routledge.
32. Kauppinen-Räisänen, H., Gummerus, J., & Lehtola, K. (2013). Remembered eating experiences described by the self, place, food, context and time. British Food Journal, 115, 666-685.
33. Kattiyapornpong, U., Ditta-Apichai, M., & Chuntamara, C. (2022). Exploring gastronomic tourism experiences through online platforms: evidence from Thai local communities. Tourism Recreation Research, 47(3), 241-257.
34. Kaushal, V., & Yadav, R. (2020). Understanding customer experience of culinary tourism through food tours of Delhi. International Journal of Tourism Cities, 7(3), 683-701.
35. Kesgin, M., Önal, İ., Kazkondu, I., & Uysal, M. (2022). Gastro-tourism well-being: the interplays of salient and enduring determinants. International Journal of Contemporary Hospitality Management, 34(9), 3253-3277.
36. Kim, A. (2022). Designing gastronomic identity-based food tours. In International Case Studies in Tourism Marketing (pp. 143-151). Routledge.
37. Kim, Y. H., Goh, B. K., & Yuan, J. (2010). Development of a multi-dimensional scale for measuring food tourist motivations. Journal of Quality Assurance in Hospitality & Tourism, 11(1), 56-71.
38. Kivela, J., & Crotts, J. C. (2006). Tourism and gastronomy: Gastronomy's influence on how tourists experience a destination. Journal of Hospitality & Tourism research, 30(3), 354-377.
39. Ko, S., Kang, S., Kang, H., & Lee, M. J. (2018). An exploration of foreign tourists’ perceptions of Korean food tour: A factor-cluster segmentation approach. Asia Pacific Journal of Tourism Research, 23(8), 833-846.
40. Kokkranikal, J., & Carabelli, E. (2021). Gastronomy tourism experiences: the cooking classes of Cinque Terre. Tourism Recreation Research, 1-12. https://doi.org/10.1080/02508281.2021.1975213
41. Kustos, M., Goodman, S., Jeffery, D. W., & Bastian, S. E. (2021). Appropriate food and wine pairings and wine provenance information: Potential tools for developing memorable dining experiences. Food Quality and Preference, 94, 104297.
42. Le, T. H., Arcodia, C., Novais, M. A., & Kralj, A. (2022). How consumers perceive authenticity in restaurants: A study of online reviews. International Journal of Hospitality Management, 100, 103102.
43. Liu, H., Li, H., DiPietro, R. B., & Levitt, J. A. (2018). The role of authenticity in mainstream ethnic restaurants: evidence from an independent full-service Italian restaurant. International Journal of Contemporary Hospitality Management, 30(2), 1035-1053.
44. Luoh, H. F., Tsaur, S. H., & Lo, P. C. (2020). Cooking for fun: the sources of fun in cooking learning tourism. Journal of Destination Marketing & Management, 17, 100442.
45. MacCannell, D. (2013). The tourist: A new theory of the leisure class. Univ of California Press.
46. Mak, A. H., Lumbers, M., Eves, A., & Chang, R. C. (2012). Factors influencing tourist food consumption. International Journal of Hospitality Management, 31(3), 928-936.
47. Martín, J. C., Román, C., Guzmán, T. L. G., & Moral-Cuadra, S. (2020). A fuzzy segmentation study of gastronomical experience. International Journal of Gastronomy and Food Science, 22, 100248.
48. Moghaddam, A. (2006). Coding issues in grounded theory. Issues in Educational Research, 16(1), 52-66.
49. Nummedal, M., & Hall, C. M. (2006). Local food in tourism: An investigation of the New Zealand south island's bed and breakfast sector's use and perception of local food. Tourism Review International, 9(4), 365-378.
50. Obonyo, G. O., Ayieko, M. A., & Kambona, O. O. (2012). An importance-performance analysis of food service attributes in gastro-tourism development in Western Tourist Circuit, Kenya. Tourism and Hospitality Research, 12(4), 188-200.
51. Okumus, B. (2020). Food tourism research: a perspective article. Tourism Review, 76(1), 38-42.
52. Özdemir, B., & Seyitoğlu, F. (2017). A conceptual study of gastronomical quests of tourists: Authenticity or safety and comfort? Tourism Management Perspectives, 23, 1-7.
53. Updhyay, Y., & Sharma, D. (2014). Culinary preferences of foreign tourists in India. Journal of Vacation Marketing, 20(1), 29-39.
54. Rewtrakunphaiboon, W., & Sawangdee, Y. (2022). Street Food Tour Experıence, Satisfaction and Behavioural Intention: Examining Experience Economy Model. Tourism and Hospitality Management, 28(2), 277-296.
55. Rune, C. J., Münchow, M., & Perez-Cueto, F. J. (2021). Systematic Review of Methods Used for Food Pairing with Coffee, Tea, Wine, and Beer. Beverages, 7(2), 1-15.
56. Sánchez-Cañizares, S. M., & López-Guzmán, T. (2012). Gastronomy as a tourism resource: profile of the culinary tourist. Current Issues in Tourism, 15(3), 229-245.
57. Sidali, K. L., & Hemmerling, S. (2014). Developing an authenticity model of traditional food specialties: Does the self-concept of consumers matter? British Food Journal, 116(11), 1692-1709.
58. Seyitoğlu, F. (2021). Tourist experiences of guided culinary tours: The case of İstanbul. Journal of Culinary Science & Technology, 19(2), 93-114.
59. Seyitoğlu, F., & Atsız, O. (2022). Distant gastronomic experiences through online cooking classes in the covid-19 era. Journal of Culinary Science & Technology, 1-19. https://doi.org/10.1080/15428052.2022.2040681
60. Seyitoğlu, F. (2020). Tourists’ perceptions of the tour guides: the case of gastronomic tours in Istanbul. Anatolia, 31(3), 393-405.
61. Sims, R. (2009). Food, place and authenticity: local food and the sustainable tourism experience. Journal of Sustainable Tourism, 17(3), 321-336.
62. Sio, K. P., Fraser, B., & Fredline, L. (2021). A contemporary systematic literature review of gastronomy tourism and destination image. Tourism Recreation Research, 1-17. https://doi.org/10.1080/02508281.2021.1997491
63. Suntikul, W., Agyeiwaah, E., Huang, W. J., & Pratt, S. (2020). Investigating the tourism experience of Thai cooking classes: An application of Larsen's three-stage model. Tourism Analysis, 25(1), 107-122.
64. Sthapit, E. (2017). Exploring tourists’ memorable food experiences: A study of visitors to Santa’s official hometown. Anatolia, 28(3), 404-421.
65. Taar, J. (2014). The best culinary experience. Factors that create extraordinary eating episodes. Procedia-Social and Behavioral Sciences, 122, 145-151.
66. Terrier, L., & Jaquinet, A. (2016). Food–Wine Pairing Suggestions as a Risk Reduction Strategy. Psychological Reports, 119, 174-180.
67. Tikkanen, I. (2007). Maslow's hierarchy and food tourism in Finland: five cases. British Food Journal, 109(9), 721-734. https://doi.org/10.1108/00070700710780698
68. Tung, V. W. S., & Ritchie, J. B. (2011). Exploring the essence of memorable tourism experiences. Annals of Tourism Research, 38(4), 1367-1386.
69. UNWTO (2019). UNWTO Tourism definitions. https://www.eunwto.org/doi/book/10.18111/9789284420858 adresinden erişilmiştir.
70. Xiang, Z., Du, Q., Ma, Y., & Fan, W. (2017). A comparative analysis of major online review platforms: Implications for social media analytics in hospitality and tourism. Tourism Management, 58, 51-65.
71. Wijaya, S., King, B., Nguyen, T. H., & Morrison, A. (2013). International visitor dining experiences: A conceptual framework. Journal of Hospitality and Tourism Management, 20, 34-42.
72. Williams, M., & Moser, T. (2019). The art of coding and thematic exploration in qualitative research. International Management Review, 15(1), 45-55.
73. Yiğit, S. (2022). Is it possible to get to know a culture through cooking classes? Tourists experiences of cooking classes in İstanbul. International Journal of Gastronomy and Food Science, 28, 100527.