Wellness ve Gastronomi İlişkisi – Sağlık Turizminde Destekleyici Beslenme Uygulamalarına Yönelik Bir Araştırma

Öz

Bu çalışma, wellness turizmi işletmelerinde sunulan beslenme ve gastronomi uygulamalarının yönetsel bakış açısıyla nasıl yapılandırıldığını, bu uygulamaların müşteri memnuniyeti ve rekabet üzerindeki etkilerini ve uygulama sürecinde karşılaşılan operasyonel sınırlılıkları incelemektedir. Araştırma, bütüncül iyilik hali (holistic well-being) yaklaşımını kuramsal çerçeve olarak benimseyen nitel bir araştırma tasarımıyla yürütülmüştür. Veriler, Sakarya ili Sapanca ilçesinde wellness odaklı konaklama işletmelerinde görev yapan ve beslenme, yiyecek-içecek ile spa–wellness hizmetlerine ilişkin karar alma süreçlerinde rol üstlenen 12 yöneticiyle Ağustos 2025 döneminde gerçekleştirilen yarı yapılandırılmış görüşmeler aracılığıyla elde edilmiştir. Görüşme verileri yazılı metne dönüştürülmüş ve MAXQDA yazılımı kullanılarak tematik analiz yöntemiyle çözümlenmiştir. Bulgular, beslenmenin wellness deneyiminin algılanan bütünlüğünü güçlendiren ve deneyim temelli farklılaşmayı destekleyen önemli bir bileşen olarak değerlendirildiğini ortaya koymaktadır. Bununla birlikte, maliyet yapısı, tedarik sürekliliği, insan kaynağı yeterlilikleri ve hizmet organizasyonu gibi bağlamsal faktörlerin, beslenme temelli wellness uygulamalarının çoğu zaman esnek ve talep odaklı biçimde yürütülmesine neden olduğu görülmektedir. Çalışma, wellness ve beslenme ilişkisini işletme içi karar süreçleri bağlamında ele alarak literatüre bağlamsal bir katkı sunmakta; işletmeler ve destinasyon yönetimi açısından hizmet entegrasyonu, mesleki eğitim ve iyi uygulama çerçevelerinin önemine işaret etmektedir.

Anahtar Kelimeler

• Wellness Turizmi
• Gastronomi Turizmi
• Beslenme Uygulamaları
• Bütüncül İyilik Hali.

The Relationship Between Wellness and Gastronomy – A Study on Supportive Nutrition Practices in Health Tourism

Öz

This study examines how nutrition and gastronomy practices offered in wellness tourism enterprises are structured from a managerial perspective, their effects on customer satisfaction and competitiveness, and the operational constraints encountered during the implementation process. The research was conducted through a qualitative research design that adopts the holistic well-being approach as its theoretical framework. The data were obtained through semi-structured interviews conducted during August 2025 with 12 managers working in wellness-oriented accommodation enterprises in the Sapanca district of Sakarya province and playing a role in decision-making processes related to nutrition, food and beverage, and spa–wellness services. The interview data were transcribed and analyzed through thematic analysis using MAXQDA software. The findings reveal that nutrition is considered an important component that strengthens the perceived integrity of the wellness experience and supports experience-based differentiation. However, it is also observed that contextual factors such as cost structure, continuity of supply, human resource competencies, and service organization cause nutrition-based wellness practices to be carried out mostly in a flexible and demand-oriented manner. By addressing the relationship between wellness and nutrition in the context of in-house decision-making processes, the study makes a contextual contribution to the literature and points to the importance of service integration, vocational training, and good practice frameworks for enterprises and destination management.

Anahtar Kelimeler

• Wellness Tourism
• Gastronomy Tourism
• Nutrition Practices
• Holistic Well-Being.

Kaynakça

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