Domestic Tourists’ Attitudes Towards Gastronomy Tourism: A Case Study of Konya (original) (raw)
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A RESEARCH ON DETERMINING THE LEVEL OF TOURISTS' SATISFACTION REGARDING KAZAKH CUISINE
Anais Brasileiros de Estudos Turísticos , 2023
The main purpose of this research is to determine the satisfaction levels of foreign tourists visiting Kazakhstan regarding local cuisine. In addition, the determination of tourists' visit motives, behavioral intentions. The universe of the study consists of foreign tourists who visit Almaty city and experience unique Kazakh food and drinks. Data were collected through face-to-face interviews using the questionnaire technique. The evaluations of foreign tourists arising from their eating and drinking experiences in Kazakhstan are grouped into seven dimensions which are: local foods, personnel quality, facility quality, culinary culture, visit effect, menu, and price dimensions. It was determined that there were significant differences according to gender, frequency of visit, the purpose of visit, nationality, and age variables towards the local cuisine satisfaction of tourists. It can be said that the level of satisfaction of the tourists with the local foods and beverages they experience in Kazakhstan is high. There is a positive relationship between tourist satisfaction dimensions (local food, facility quality, visit effect, and price satisfaction) and frequency of tourists visiting Kazakhstan. It has been concluded that tourists visiting for leisure purposes give more importance to the quality of personnel, the quality of the facility, and the price.
Food structures the tourist day. A large proportion of tourist day are spent either consuming food and drinks, or deciding where and what to consume. One of the essential tasks in developing and marketing gastronomic tourism, therefore, is to find the ways to add value to the eating experience in order to make it memorable. Gastronomic experiences for tourist are usually developed from the prospective of unique aspects of gastronomy that can only be found in that particular location. If gastronomy can be linked to specific countries or regions, it becomes a powerful tourism marketing tool. Many tourism destinations around the world have begun to realize this, and are using gastronomy to market themselves. This paper, therefore, is going to discuss a number of issues regarding food tourism. The purpose of this research was to determine motivations which influencing tourists’ local food consumption. The study involved a multi-method approach undertaken through initiating interviews in 20 restaurants to build inventory of local food of Vlora Region and to find out if local food to Vlora Region take part in the menus of restaurants. Finally a survey applied to the tourists of the area to determine motivations which influencing their local food consumption. From the analysis five motivational factor were identified; Quality of taste, authentic experience, rural development, health concern and knowledge. Authentic experience was chosen as a primary motivational factor by visitors to consume local food during their holiday. Based on the findings of this research food has a great influence on attracting tourists to a destination from the tourists' point of view.
Gastronomy for Tourism Development
2020
Being the basic need of humans, but also an attractive element of the tourist offer, gastronomy is related to the attractiveness of a destination, and Balkan gastronomy is considered to be one of the most positive aspects of the tourist image of the region. This study aims to investigate the locals' perception of gastronomic specificity of 'Balkan food' and national (local) food as well. Furthermore, the study investigated how 'Balkan food' is perceived in terms of its tourist potential, uniqueness, quality, nutrition and its general role in the creation of a joint 'Balkan' tourist brand. The methodology included a historical approach and a survey which involved110 respondents. Out of 21 traditional dishes identified in the official tourist promotional activities of selected countries and a review of the relevant literature, the following are identified as regional 'Balkan' dishes: 'pečenje', 'musaka', 'ćevapi' and 'sarma'. The following are identified as national dishes: 'pastrmajlija', 'sogan dolma', 'raštan', 'pašticada', 'burek' and 'svadbarski kupus'. The results indicated that some nations have specific knowledge of certain dishes being considered national and regionally present, while other nations show a lack of knowledge of food origin and regional presence in identified countries. Furthermore, the results showed that different dimensions of Balkan cuisine significantly contribute to the tourist potential of the region, while the contribution of its nutritive characteristics is perceived as less important. Results showed that 'Balkan food' is considered to be important for the improvement of the 'Balkans'' image and promotion, as well as important for the creation of the regional tourism brand.
Journal of Business Research - Turk, 2022
The main purpose of the research is to reveal the place and significance of gastronomy tourism in destination marketing from the perspective of travel agencies. In this context, the aim is to identify geographically indicated and non-geographically indicated products in Nevşehir, to create a gastronomy route, to organise gastronomic events and to promote Nevşehir as a gastronomy city. Design/methodology/approach-In the research in which the qualitative method was adopted, phenomenology was set as the research design. Fifteen people were interviewed using the criterion sampling method. The data obtained from the interviews were subjected to content analysis and descriptive analysis using the Maxqda 20 programme. Findings-Three main themes were identified as a result of the analyses: gastronomic products, gastronomic routes and gastronomic events. Geographically indicated, non-geographically indicated, local restaurants, local product sales points, places where local products are harvested, home-cooking tours, food and beverage themed festivals and cooking courses are the identified sub-themes. The most frequently coded main theme was the main theme of gastronomic products. Discussion-In addition to cultural and balloon tourism in Nevşehir, the development of gastronomy tourism is expected to increase the number of visitors to the destination and contribute to higher revenues for tourism stakeholders.
Tourists’ Approach to Local Food
Procedia - Social and Behavioral Sciences, 2015
Although there are various studies that explore tourist behavior in certain settings such as travel and accommodation, the impact of local food on tourist experience is often neglected. Eating is a physical need as well as a cultural and social activity. When tourists eat at a destination they not only satisfy their hunger but also experience the local culture and interact with their hosts. Tourists' demand for local food occur however in different levels of intensity. Some tourists travel solely for gastronomy in the region, some see local food as a by-product of their cultural experiences, and some others rather familiar food when they travel. Therefore there are differences in how tourists' approach local food consumption. This study aims to analyze the factors effecting local food demand in tourism in order to identify which tourists are interested in local food as an attraction. A questionnaire has been conducted on 105 tourists in order to reveal differences in motivational, demographic and psychological factors based on their local food experiences at various locations in the Old City district of Istanbul. Based on the analysis of data (one way and two way anova) significant differences were found between various demographic and tripographic factors on tourists' perceptions of local food. The findings of the study can be used on product design and marketing communications of restaurants and destinations with significant tourist flow in order to target the right audience.
As a result of social and economic developments in the last century, consumer demands have started to change and become varied. This has led product variation and diversification in the tourism industry and alternative types of tourism have appeared. Among all these new diversifications, it should be noted that gastronomy is becoming an important aspect in the development of tourism and niche destinations. Recently, tourists have tended to experience and enjoy other cultures through food and drink and appreciate these unique and memorable gastronomic experiences. Although it is supported by the literature that there is a connection between tourism and gastronomy, little is known about gastronomy tourists and their choice of destinations and their contribution to tourism. In this paper, we aim to reveal that whether gastronomy plays a major role and motivation in the way tourists experience the destination and to travel for gastronomy reasons and indicate that some travelers would return to the same destination to enjoy its unique gastronomy. Key words: Gastronomy, tourism, revisit intention, niche destinations
Turizam
The purpose of the study is to examine the influence of attitudes of the local residents on the consumption of food products. The survey included a sample of 332 respondents who visited 15 events that take place in the territory of Novi Sad. The findings of this study point to the importance of attitudes of the local residents as an important component of the development of gastronomic tourism. The study included examining the differences between the sociodemographic characteristics of the local residents in relation to consumption of food products. The differences were examined using the T-test for independent samples. The results show that there are differences between gender, age groups and levels of education, but not for monthly incomes in relation to consumption of food products. This study allows the economic and local sectors to better understand the importance of attitudes of the local residents and consumption of food products, as part of gastronomic tourism, and how to improve the acceptability among visitors.
Tourism and Gastronomy: Gastronomy's Influence on How Tourists Experience a Destination
Journal of Hospitality & Tourism Research, 2006
Kong, which is arguably a city destination that offers unique and diverse gastronomy. The results of the study provide evidence suggesting that motivation to travel for gastronomy reasons is a valid construct. Also, the results of the data analysis reveal that gastronomy plays a major role in the way tourists experience the destination, and indicate that some travelers would return to the same destination to savor its unique gastronomy. Implications for practitioners are also discussed.