A Qualitative Analysis of Gastronomy Tourism Strategy and Action Plan

Yıl 2019, Cilt: 6 Sayı: 2, 289 - 298, 01.11.2019

Ahmet Yarış Kadir Çakar Şehmus Aykol

Öz

Interest in Gastronomy Tourism, a type of tourism that
is increasingly the focus of the competitive strategies of mass tourism
destinations, is also increasing. Gastronomy Tourism is included in development
plans by destination management organizations and destination managers due to
its contributions to tourism destinations in particular as well as wider
national economies. This study examines the Gastronomy Strategy and Action
Plan, a theme that has received limited thus far. Qualitative research methods
were used in this study, and content analysis was utilized to analyze data. Four
main sub-themes (vision, mission, goal-objectives, and action plans), under the
main theme, are divided into different categories. The findings of the study
show that the strategies and action plans adopted by different destinations
have a common set of qualities and similar approaches. They also reveal similarities
with the action plans analyzed in previous studies.

Anahtar Kelimeler

Gastronomy Tourism, Tourism Strategy, Tourism Planning

Kaynakça

• Ab-Karim, S., & Chi, C. G. Q. (2010). Culinary tourism as a destination attraction: An empirical examination of destinations' food image. Journal of hospitality marketing & management, 19(6): 531-555.
• Akgöl, Y. (2012). Gastronomi Turizmi ve Türkiye’yi Ziyaret Eden Yabanci Turistlerin Gastronomi Deneyimlerinin Değerlendirilmesi. (Unpublished Master Thesis), Mersin University, Mersin.
• Atenstaedt, R. (2012). Word cloud analysis of the BJGP. Br J Gen Pract, 62(596), 148-148.
• Barkat, S. M., & Vermignon, V. (2006). Gastronomy Tourism: A comparative study of Two French Regions: Brittany and La Martinique. Paper presented at the Sustainable Tourism with Special Reference to Islands and Small States conference, Malta.
• Boyne, S., & Hall, D. (2003). Managing food and tourism developments: issues for planning and opportunities to add value. Food tourism around the world: Development, management and markets, 285-295.
• Boyne, S., Hall, D., & Williams, F. (2003). Policy, support and promotion for food-related tourism initiatives: A marketing approach to regional development. Journal of Travel & Tourism Marketing, 14(3-4): 131-154. doi: 10.1300/J073v14n03_08
• Brisson, G. (2012). Branding Prince Edward County as a Gastronomic Niche Tourism Destination: A Case Study. (Unpublished Master Thesis), University of Ottawa, Ottawa, Kanada.
• Cohen, E., & Avieli, N. (2004). Food in tourism: attraction and impediment. Annals of tourism Research, 31(4): 755-778. doi: 10.1016/j.annals.2004.02.003
• Croce, E., & Perri, G. (2010). Food and wine tourism: Integrating food, travel and territory: CABI.
• Decrop, A. (1999). Triangulation in qualitative tourism research. Tourism management, 20(1): 157-161.
• Demir, C. (2011). Mutfak Turizminin Destinasyon Pazarlamasındaki Önemi. (Unpublished Master Thesis), Gazi University, Ankara.
• Dumais, M. (2002). Snapshots into Stories: Examining the Wine Tourism Experience in the South Okanagan. (Unpublished Master Thesis), University of Victoria, Canada.
• 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. doi: 10.2167/jost696.0
• Fox, R. (2007). Reinventing the gastronomic identity of Croatian tourist destinations. International Journal of Hospitality Management, 26(3): 546-559. doi: 10.1016/j.ijhm.2006.03.001
• Gálvez, J. C. P., Granda, M. J., López-Guzmán, T., & Coronel, J. R. (2017). Local gastronomy, culture and tourism sustainable cities: The behavior of the American tourist. Sustainable Cities and Society, 32: 604-612.
• Girard, L. F., & Nijkamp, P. (2009). Cultural tourism and sustainable local development: Ashgate Publishing.
• Hall, C. M., & Mitchell, R. (2000). Wine tourism in the Mediterranean: a tool for restructuring and development. Thunderbird International Business Review, 42(4): 445-465.
• Hall, C. M., Mitchell, R., & Sharples, L. (2003). Chapter 2 - Consuming places: the role of food, wine and tourism in regional development. In C. M. Hall, L. Sharples, R. Mitchell, N. Macionis ve B. Cambourne (Eds.), Food Tourism Around The World (pp. 25-59). Oxford: Butterworth-Heinemann.
• Hall, M., & Sharples, L. (2003). The consumption of experiences or the experience of consumption? An introduction to the tourism of taste. In M. Hall, L. Sharples, R. Mitchell, N. Macionis, & B, Cambourne (Eds.), Food tourism around the world: Development, management and markets. Oxford: Butterworth-Heinemann.
• 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.
• Herrera, C. F., & Herranz, J. B. (2012). Gastronomy’s importance in the development of tourism destinations in the world. In P. Jordan (Ed.). Madrid, Spain.
• Hjalager, A.-M. (2002). A typology of gastronomy tourism. In A.-M. Hjalager ve G. Richards (Eds.), Tourism and Gastronomy. New York: Routledge.
• Horng, J. S., & Tsai, C. T. S. (2012). Culinary tourism strategic development: An Asia Pacific perspective. International journal of tourism research, 14(1), 40-55.
• Hu, Y., & Ritchie, J. B. (1993). Measuring Destination Attractiveness: A Contextual Approach. Journal of travel research, 32(2): 25-34. İlhan, İ. (2007). Şarap Turizmi. Paper presented at the 1. Ulusal Gastronomi Sempozyomu, Antalya.
• Kalkstein, C. A.-S. (2007). Food And Food Related Festivals in Rural Destination Branding. (Unpublished Ph.D. Thesis), Purdue University, Indiana.
• Kivela, J., & Crotts, J. C. (2005). Gastronomy Tourism: A Meaningful Travel Market. Journal of Culinary Science & Technology, 4(2-3): 39-55. doi: 10.1300/J385v04n02_03
• Neuman, W. L. (2013). Social research methods: Qualitative and quantitative approaches: Pearson education.
• Nield, K., Kozak, M., & LeGrys, G. (2000). The role of food service in tourist satisfaction. International Journal of Hospitality Management, 19(4): 375-384. doi: 10.1016/S0278-4319(00)00037-2
• Northwood. (2000). The Role of Wine Tourism in Economic Development: A case Study of Niagara Region. (Unpublished Master Thesis), Wilfrid Laurier University, Kanada.
• OECD. (2012). Food and the Tourism Experience: The OECD-Korea Workshop, OECD Studies on Tourism: OECD Publishing.
• Ottenbacher, M. C., & Harrington, R. J. (2013). A Case Study of a Culinary Tourism Campaign in Germany: Implications for Strategy Making and Successful Implementation. Journal of Hospitality & Tourism Research, 37(1): 3–28. https://doi.org/10.1177/1096348011413593
• 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. doi: 10.1016/S0261-5177(03)00130-4
• Richards, G. (2002). Gastronomy: an essential ingredient in tourism production and consumption Tourism and gastronomy (pp. 2-20).
• Richards, G. (2012). An Overview of Food and Tourism Trends and Policies. In OECD (Ed.), Food and the Tourism Experience: OECD Publishing.
• Shenoy, S. S. (2005). Food Tourism And The Culinary Tourist. (Unpublished Ph.D. Thesis), Clemson University, Canada.
• Sims, R. (2009). Food, place and authenticity: local food and the sustainable tourism experience. Journal of sustainable tourism, 17(3): 321-336.
• Su, C.-S., & Horng, J.-S. (2012). Recent Developments in Research and Future Directions of Culinary Tourism: A Review. In M. Kasimoglu (Ed.), Visions for Global Tourism Industry - Creating and Sustaining Competitive Strategies: InTech.
• Tsai, C. T. & Horng, J. S., (2012). Exploring Marketing Strategies for Culinary Tourism in Hong Kong and Singapore. Asia Pacific Journal of Tourism Research, 17(3): 277-300.
• Thomas, D. R. (2006). A general inductive approach for analyzing qualitative evaluation data. American journal of evaluation, 27(2): 237-246.
• World Tourism Organization (2018), UNWTO Tourism Highlights, 2018 Edition, UNWTO, Madrid, DOI: https://doi.org/10.18111/9789284419876.
• Yıldırım, A., & Şimşek, H. (2011). Sosyal Bilimlerde Nitel Araştırma Yöntemleri. Ankara: Seçkin Yayıncılık.