BibTex RIS Kaynak Göster

Travel Agencies and Gastronomy Tourism: Case of Iata Member A-Class Travel Agencies

Yıl 2018, Cilt: 1 Sayı: 1, 3 - 10, 01.02.2018

Öz

This research was made in order to show to what extend IATA Member A-Class Travel Agencies, which operate in Istanbul, how benefit from the gastronomy tourism. Parallel to this aim data was collected via content analysis method from the 244 websites of the IATA member travel agencies, which are registered to TÜRSAB and operate in Istanbul, between November and December 2017. Maxqda program was used during the analysis process. In the wake of the data analysis it was detected that travel agencies do not directly organize gastronomy tours and they organize the travels related to the gastronomy tourism under culture tours. Moreover within the organized tours’ content it was observed that the most distinguished gastronomic services are ‘tasting’ and the most distinguished products are respectively “wine”, “çibörek”, “Turkish delight”, “lokum” and “meatball/köfte”

Kaynakça

  • Akman, T. K. (2012). Seyahat acentacılığı ve tur operatörlüğü. İzmir: İlya Yayınevi.
  • Anholt, S. (2011). Yerlerin markalaşması: kimlik, imaj ve itibar. Brandage.
  • Băltescu, C.A. (2016). Culinary experiences as a key tourism attraction case study: Braşov County. Bulletin of the Transilvania University of Braşov Series V: Economic Sciences. 9(58), 107-112.
  • Boyne, S., Hall, D. and Williams, F. (2003). Policy, support and promotion for food-related tourism initiatives. Journal of Travel and Tourism Marketing, 14(3–4), 131–154.
  • Brokaj, M. (2014). The impact of gastronomic offer in choosing tourism destinations: the case of Albania. International Conference: Fostering Sustainable Development Through Creation of Knowledge Society, 321-332.
  • Demirkol, Ş. & Zengin, B. (2004). Turizm işletmeleri (1. Baskı). İstanbul: Değişim Yayınları.
  • Drašković, S. (2016). Gastronomy and tourism destination competitiveness. quality as a basis for tourism destination competitiveness, Doi: 10.15308/Sitcon, 150-154.
  • Du Rand, G. E., Heath, E. & Alberts, N. (2003). The role of local and regional food in destination marketing: a south african situation analysis. Journal of Travel and Tourism Marketing, 14(3), 97–112.
  • Everett, S. & Aitchison, C. (2008). The role of food tourism in sustaining regional identity: a case study of Cornwall, South West England. Journal of Sustainable Tourism, 16(2), 150–167.
  • Frochot, I. (2003). An analysis of regional positioning and its associated food images in French tourism regional brochures. Journal of Travel and Tourism Marketing, 14(3/4), 77-96.
  • Gheorge, G., Tudorache, P. & Nistoreanu, P. (2014). Gastronomic tourism, a new trend for contemporary tourism?. Cactus Tourism Journal, 9, 12-21.
  • Gillespie, C. (2006). European Gastronomy into the 21 Century. Oxford: Butterworth Heinemann.
  • Guzman, T. L., Mogollon, J. M. H. & Di Clemente, E. (2016). Culinary travel as new approach for cultural tourism. TURİZAM, 20(1), 1-11.
  • Hacıoğlu, N. (2006). Seyahat acentacılığı ve tur operatörlüğü (6. Baskı). Ankara: Nobel Yayın Dağıtım.
  • Hjalager, A. & Corigliano, A. (2000). Food for tourists determinants of an image. International Journal of Tourism Research, 2, 281–293.
  • Hjalager, M. A. & Richards, G. (2002). Tourism and gastronomy. New York: Routledge.
  • Horng, J.-S. & Tsai, C. T. (2010). Culinary tourism strategic development: an Asia-Pacific perspective. International Journal of Tourism Research, 14, 40–55.
  • IATA, The Founding IATA. http://www.iata.org/about/pages/history.aspx. Retrieved: 15. 11. 2017.
  • Ignatov, E. & Smith, S. (2006). Segmenting Canadian culinary tourists. Current Issues in Tourism, 9(3), 235- 255.
  • Kim, S. & Iwashita, C. (2016). Cooking identity and food tourism: the case of Japanese udon noodles, Tourism Recreation Research, 41(1), 89-100.
  • Kim, Y. H., Kim, M. C. & Goh, B. K. (2011). An examination of food tourist’s behavior: using the modified theory of reasoned action. Tourism Management, 32(5), 1159–1165.
  • Kivela, J. & Crotts, J. (2009). Understanding travelers’ experiences of gastronomy through etymology and narration. Journal of Hospitality and Tourism Research, 33(2), 161–192.
  • Kivela, J. & Crotts, J. C. (2006). Tourism and gastronomy: Gastronomy’s influence on how tourists experience a destination. Journal of Hospitality and Tourism Research, 30(3), 354-377.
  • López-Guzmán, T. & Sánchez-Cañizares, S. (2011). Gastronomy, tourism and destination differentiation: a case study in Spain, Review of Economics & Finance, 63-72. MAXQDA. Nitel & Karma Yöntemler için Profesyonel Veri Analizi Yazılımı. https://www.maxqda.com/lang/tr. Retrieved: 10.11.2017
  • O’Connor, P., Wang, Y. & Li, X. (2011). Destination marketing and management theories and applications: Web 2.0. the online community and destination marketing, London: CAB International, 225-243.
  • Okumus, B., Okumus, F. & McKercher, B. (2007). Incorporating local and international cuisines in the marketing of tourism destinations: the cases of Hong Kong and Turkey. Tourism Management, 28, 253-261.
  • Pullphothong, L. & Sopha, C. (2013). Gastronomic tourism in Ayutthaya, OAP, School of Culinary Art, Suan Dusit Rajabhat University, Bangkok, Thailand.
  • 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.
  • Schmantowsky, C. “Best Practise in Cluniary Tourism Development: Models and Applications Domestic and Abroad”,(2008), http://chtalliance.com/ archives/2008/docs/pdf/CulinaryTourism.pdf”.
  • Shalini, D. & Duggal, S. (2015). A review on food tourism quality and its associated forms around the world. African Journal of Hospitality, Tourism and Leisure, 4 (2), 1-12.
  • Smith, S. & Xiao, H. (2008). Culinary tourism supply chains: a preliminary examination. Journal of Travel Research, 46: 289-299.
  • Sosyoloji Derneği. MAXQDA ile Nitel Veri Analiz Eğitimi. http://www.sosyolojidernegi.org.tr/kategori/duyurular/64767/maxqda-ile-nitel-veri-analizi-egitimi. Retrieved: 10.11.2017
  • Su, Y. (2015). Reflections on Local Specialties and Gastronomic Tourism. Chinese Studies, 4, 15-19.
  • Suanpang, P. (2015). Gastronomic tourism strategy implication for Thailand, International Journal of Advanced Research, 3(7), 581-589.
  • Telfer, D. J. & Wall, G. (1996). Linkages between tourism and food production. Annals of Tourism Research, 23(3), 635-653.
  • Tikkanen, I. (2007). Maslow’s hierarchy and food tourism in Finland: Five cases. British Food Journal, 109(9), 721-734.
  • Türsab, (2015). Gastronomi turizmi raporu, https://www.tursab.org.tr/dosya/12302/tursab-gastronomi- turizmi-raporu_12302_3531549.pdf
  • Türsab. IATA Üyesi Seyahat Acentaları. https://www.tursab.org.tr/tr/seyahat-acentalari/iata-uyesi-seyahat - acentesi-arama?search=1. Erişim Tarihi: 13.11.2017
  • Unwto. Global Report on Food Tourism.
  • http://cf.cdn.unwto.org/sites/all/files/docpdf/amreports4
  • foodtourism.pdf. Erişim Tarihi: 02.12.2017
  • World Tourism Organisation (2012). Global Report on Food Tourism UNWTO, Madrid URL:http:// http://cf.cdn.unwto.org/sites/all/files/docpdf/amreports4-foodtourism.pdf
Yıl 2018, Cilt: 1 Sayı: 1, 3 - 10, 01.02.2018

Öz

Kaynakça

  • Akman, T. K. (2012). Seyahat acentacılığı ve tur operatörlüğü. İzmir: İlya Yayınevi.
  • Anholt, S. (2011). Yerlerin markalaşması: kimlik, imaj ve itibar. Brandage.
  • Băltescu, C.A. (2016). Culinary experiences as a key tourism attraction case study: Braşov County. Bulletin of the Transilvania University of Braşov Series V: Economic Sciences. 9(58), 107-112.
  • Boyne, S., Hall, D. and Williams, F. (2003). Policy, support and promotion for food-related tourism initiatives. Journal of Travel and Tourism Marketing, 14(3–4), 131–154.
  • Brokaj, M. (2014). The impact of gastronomic offer in choosing tourism destinations: the case of Albania. International Conference: Fostering Sustainable Development Through Creation of Knowledge Society, 321-332.
  • Demirkol, Ş. & Zengin, B. (2004). Turizm işletmeleri (1. Baskı). İstanbul: Değişim Yayınları.
  • Drašković, S. (2016). Gastronomy and tourism destination competitiveness. quality as a basis for tourism destination competitiveness, Doi: 10.15308/Sitcon, 150-154.
  • Du Rand, G. E., Heath, E. & Alberts, N. (2003). The role of local and regional food in destination marketing: a south african situation analysis. Journal of Travel and Tourism Marketing, 14(3), 97–112.
  • Everett, S. & Aitchison, C. (2008). The role of food tourism in sustaining regional identity: a case study of Cornwall, South West England. Journal of Sustainable Tourism, 16(2), 150–167.
  • Frochot, I. (2003). An analysis of regional positioning and its associated food images in French tourism regional brochures. Journal of Travel and Tourism Marketing, 14(3/4), 77-96.
  • Gheorge, G., Tudorache, P. & Nistoreanu, P. (2014). Gastronomic tourism, a new trend for contemporary tourism?. Cactus Tourism Journal, 9, 12-21.
  • Gillespie, C. (2006). European Gastronomy into the 21 Century. Oxford: Butterworth Heinemann.
  • Guzman, T. L., Mogollon, J. M. H. & Di Clemente, E. (2016). Culinary travel as new approach for cultural tourism. TURİZAM, 20(1), 1-11.
  • Hacıoğlu, N. (2006). Seyahat acentacılığı ve tur operatörlüğü (6. Baskı). Ankara: Nobel Yayın Dağıtım.
  • Hjalager, A. & Corigliano, A. (2000). Food for tourists determinants of an image. International Journal of Tourism Research, 2, 281–293.
  • Hjalager, M. A. & Richards, G. (2002). Tourism and gastronomy. New York: Routledge.
  • Horng, J.-S. & Tsai, C. T. (2010). Culinary tourism strategic development: an Asia-Pacific perspective. International Journal of Tourism Research, 14, 40–55.
  • IATA, The Founding IATA. http://www.iata.org/about/pages/history.aspx. Retrieved: 15. 11. 2017.
  • Ignatov, E. & Smith, S. (2006). Segmenting Canadian culinary tourists. Current Issues in Tourism, 9(3), 235- 255.
  • Kim, S. & Iwashita, C. (2016). Cooking identity and food tourism: the case of Japanese udon noodles, Tourism Recreation Research, 41(1), 89-100.
  • Kim, Y. H., Kim, M. C. & Goh, B. K. (2011). An examination of food tourist’s behavior: using the modified theory of reasoned action. Tourism Management, 32(5), 1159–1165.
  • Kivela, J. & Crotts, J. (2009). Understanding travelers’ experiences of gastronomy through etymology and narration. Journal of Hospitality and Tourism Research, 33(2), 161–192.
  • Kivela, J. & Crotts, J. C. (2006). Tourism and gastronomy: Gastronomy’s influence on how tourists experience a destination. Journal of Hospitality and Tourism Research, 30(3), 354-377.
  • López-Guzmán, T. & Sánchez-Cañizares, S. (2011). Gastronomy, tourism and destination differentiation: a case study in Spain, Review of Economics & Finance, 63-72. MAXQDA. Nitel & Karma Yöntemler için Profesyonel Veri Analizi Yazılımı. https://www.maxqda.com/lang/tr. Retrieved: 10.11.2017
  • O’Connor, P., Wang, Y. & Li, X. (2011). Destination marketing and management theories and applications: Web 2.0. the online community and destination marketing, London: CAB International, 225-243.
  • Okumus, B., Okumus, F. & McKercher, B. (2007). Incorporating local and international cuisines in the marketing of tourism destinations: the cases of Hong Kong and Turkey. Tourism Management, 28, 253-261.
  • Pullphothong, L. & Sopha, C. (2013). Gastronomic tourism in Ayutthaya, OAP, School of Culinary Art, Suan Dusit Rajabhat University, Bangkok, Thailand.
  • 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.
  • Schmantowsky, C. “Best Practise in Cluniary Tourism Development: Models and Applications Domestic and Abroad”,(2008), http://chtalliance.com/ archives/2008/docs/pdf/CulinaryTourism.pdf”.
  • Shalini, D. & Duggal, S. (2015). A review on food tourism quality and its associated forms around the world. African Journal of Hospitality, Tourism and Leisure, 4 (2), 1-12.
  • Smith, S. & Xiao, H. (2008). Culinary tourism supply chains: a preliminary examination. Journal of Travel Research, 46: 289-299.
  • Sosyoloji Derneği. MAXQDA ile Nitel Veri Analiz Eğitimi. http://www.sosyolojidernegi.org.tr/kategori/duyurular/64767/maxqda-ile-nitel-veri-analizi-egitimi. Retrieved: 10.11.2017
  • Su, Y. (2015). Reflections on Local Specialties and Gastronomic Tourism. Chinese Studies, 4, 15-19.
  • Suanpang, P. (2015). Gastronomic tourism strategy implication for Thailand, International Journal of Advanced Research, 3(7), 581-589.
  • Telfer, D. J. & Wall, G. (1996). Linkages between tourism and food production. Annals of Tourism Research, 23(3), 635-653.
  • Tikkanen, I. (2007). Maslow’s hierarchy and food tourism in Finland: Five cases. British Food Journal, 109(9), 721-734.
  • Türsab, (2015). Gastronomi turizmi raporu, https://www.tursab.org.tr/dosya/12302/tursab-gastronomi- turizmi-raporu_12302_3531549.pdf
  • Türsab. IATA Üyesi Seyahat Acentaları. https://www.tursab.org.tr/tr/seyahat-acentalari/iata-uyesi-seyahat - acentesi-arama?search=1. Erişim Tarihi: 13.11.2017
  • Unwto. Global Report on Food Tourism.
  • http://cf.cdn.unwto.org/sites/all/files/docpdf/amreports4
  • foodtourism.pdf. Erişim Tarihi: 02.12.2017
  • World Tourism Organisation (2012). Global Report on Food Tourism UNWTO, Madrid URL:http:// http://cf.cdn.unwto.org/sites/all/files/docpdf/amreports4-foodtourism.pdf
Toplam 42 adet kaynakça vardır.

Ayrıntılar

Diğer ID JA93ZA52NY
Bölüm Araştırma Makalesi
Yazarlar

Duran Cankül Bu kişi benim

İbrahim Demir Bu kişi benim

Yayımlanma Tarihi 1 Şubat 2018
Yayımlandığı Sayı Yıl 2018 Cilt: 1 Sayı: 1

Kaynak Göster

APA Cankül, D., & Demir, İ. (2018). Travel Agencies and Gastronomy Tourism: Case of Iata Member A-Class Travel Agencies. Journal of Gastronomy Hospitality and Travel, 1(1), 3-10.