Gastro Turistlerin Gastronomik Ürün Deneyimlerinden Elde Ettikleri Değer Algıları İle Sosyo Demografik Özelliklerinin Karşılaştırılması

Öz

Turistler eşsiz gastronomik deneyimler yaşamak için çeşitli gastronomi etkinliklerinin yapıldığı ve lezzetli ve değişik yemeklerin sunulduğu destinasyonlara seyahat etmektedirler. Bu araştırmanın uygulama alanını oluşturan UNESCO yaratıcı şehirler ağı kapsamında gastronomi şehri olarak ilan edilen Hatay da bu destinasyonlardan biridir. Bu anlamda bu çalışma, Hatay’ı ziyaret eden gastro-turistlerin sosyo demografik özellikleri ile gastronomi ürününü deneyimleri sonucu oluşan değer algılarının karşılaştırılmasını amaçlamaktadır. Araştırmanın örneklemini Hatay’ı ziyaret eden ve olasılığa dayalı olmayan örneklem türlerinden kolayda örnekleme yöntemi ile seçilen 400 yerli turistten oluşturmaktadır. Gastronomik deneyimsel değer ölçeği açımlayıcı faktör analizi ile 6 boyutta çözümlenmiştir. Elde edilen bulgular turistlerin gastonomik deneyimsel değer algıları ile cinsiyet, medeni durum, seyahat tercihi, yaş, eğitim düzeyi ve gelir arasında fark olduğunu ancak meslek ve ziyaret sıklığı arasında bir fark olmadığını göstermektedir.

Anahtar Kelimeler

• Deneyimsel değer
• gastronomi deneyimi
• gastronomi turizmi
• yerel yemek

Etik Beyan

Bu çalışma Muğla Sıtkı Koçman Üniversitesi Sosyal Bilimler Enstitüsü Turizm İşletmeciliği Anabilim Dalı'nda kabul edilen "Gastronomik Deneyimsel Değer, Destinasyon İmajı ve Davranışsal Niyet İlişkisi: UNESCO Gastronomi Kentlerinde Bir Araştırma" başlıklı tezden üretilmiştir.

‘COMPARISON OF GASTRO TOURISTS' VALUE PERCEPTIONS0OF GASTRONOMIC PRODUCT AND SOCIO DEMOGRAPHIC CHARACTERISTICS

Öz

Tourists travel to destinations where various gastronomy events are held and delicious and different taste are served in order to have unique gastronomic experiences. Hatay, which is declared as a gastronomy city within the scope of the UNESCO creative cities network, which constitutes the application area of this research, is one of these destinations. In this sense, this study aims to compare the socio-demographic characteristics of gastro-tourists visiting Hatay and their value perceptions formed as a result of their gastronomy product experiences. The sample of the study consists of 400 domestic tourists visiting Hatay and selected by convenience sampling method, which is one of the non-probability based sampling types. The gastronomic experiential value scale was analysed in 6 dimensions by exploratory factor analysis. The findings show that there is a difference between tourists' perceptions of gastronomic experiential value and gender, marital status, travel preference, age, education level and income, but there is no difference between occupation and frequency of visit.

Anahtar Kelimeler

• Experiential value
• gastronomy experience
• gastronomy tourism
• local food

Kaynakça

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