The Effect of Local Food on Tourism: Gaziantep Case

Year 2019, , 1611 - 1625, 18.10.2019

Ayşe Nevin Sert

https://doi.org/10.21547/jss.560979

Cited By: 6

Abstract

Experiencing local food in the destination
becomes one of the most important tourism activities for tourists. Local foods,
which play an important role in destination choice, revisit intention and
marketing are a useful tool for destination development. In 2015 Gaziantep was
entitled to join the UNESCO Creative Cities Network in Gastronomy branch. Therefore
the aim of this study is to investigate the domestic tourist perception of
Gaziantep local food and the effect of this perception on revisit intention. As
a result of the survey conducted with 394 domestic tourist visit Gaziantep, it
had been shown that the local food perception can be grouped under five
dimensions as cultural experience, restaurant service, food taste, health and
hygiene, variety and table manner. It had been also found that the dimensions
of cultural experience, variety and table manner, food taste have a positive
effect on the revisit intention. However, it was also determined that
Gaziantep's membership of the UNESCO Creative Cities Network in gastronomy
branch was not known enough. In the marketing of destinations, local dishes can
be emphasized more strongly and thus more tourists can be attracted. Therefore,
tour companies can give more space to promote Gaziantep's regional culinary
richness in their promotional brochures, website and social media

Keywords

Food Tourism, Local Foods, Revisit Intention, UNESCO

Yöresel Yemeklerin Turizme Etkisi: Gaziantep Örneği

Abstract

Yöresel yemekleri deneyimlemek destinasyona
seyahat eden turistler açısından en önemli turizm faaliyetlerinden biri haline
gelmiştir. Turistlerin destinasyon seçimlerinde, yeniden ziyaret niyetlerinde
ve destinasyonun pazarlanmasında önemli bir rol üstlenmiş olan yöresel yemekler
destinasyon gelişimi açısından faydalı bir araçtır. Bu çalışmanın amacı 2015
yılında gastronomi dalında UNESCO Yaratıcı Şehirler Ağı üyeliğine hak kazanmış
olan Gaziantep’in yöresel yemeklerinin yerli turistler tarafından nasıl
algılandığı ve söz konusu algının tekrar ziyaret niyeti üzerindeki etkisini
araştırmaktır. Gaziantep’te 394 yerli turistle yüz yüze yapılan anket çalışması
sonucunda yöresel yemeklere yönelik algının kültürel deneyim, hizmet ve
fiziksel ortam, yemek tadı, sağlık ve hijyen, çeşitlilik ve masa tavrı olmak
üzere beş boyut altında gruplandırılabileceğini görülmüştür. Söz konusu
boyutlardan kültürel deneyim, çeşitlilik ve masa tavrı ve yemek tadı
boyutlarının tekrar ziyaret niyetini olumlu etkilediği tespit edilmiştir.
Bununla birlikte Gaziantep’in UNESCO yaratıcı şehirler ağına gastronomi dalında
üye olduğunun çok bilinmediği görülmüştür. Destinasyonların pazarlanmasında
yöresel yemekler daha güçlü bir şekilde vurgulanabilir ve böylece daha çok
turistin ilgisi çekilebilir. Dolayısıyla tur şirketleri tanıtım broşürlerinde, web sayfalarında ve sosyal
medyada Gaziantep’in yöresel mutfak zenginliğini tanıtmaya daha çok yer
verebilirler.

Keywords

Yemek Turizmi, Yöresel Yemek, Tekrar Ziyaret Niyeti, UNESCO, Gaziantep

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