Cuisine in Destination Marketing: How Delicious is Your Destination (original) (raw)
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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.
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.
An Exploratory Study Linking Turkish Regional Food with Cultural Destinations
Academica Turistica Tourism and Innovation Journal, 2011
Food and tourism may be considered as two interrelated elements that bring people and cultures together on many different occasions. Research indicates that food could be viewed as a peak touristic experience and a major tourist attraction. The main purpose of this paper is to identify and evaluate the significance of food tourism for Turkey and to create a number of innovative regional food related itineraries that would be replicable. Four main results emerged from the analysis of the interviews. The major recommendations from the study include developing an action list for the Turkish Ministry of Tourism, developing new food tourism itineraries and creating an official food guide. The findings of the study could be used as a base for further exploring the application of new technologies in food destination sectors.
Swot Analysis of Kuşadası's Gastronomy Tourism From Restaurant Managers' Perspectives
Journal of Tourism and Gastronomy Studies, 2023
Gastronomy tourism is a type of tourism that covers the travel and accommodation of tourists to experience different culinary cultures, eating and drinking habits, food and beverage types. It is very important in terms of promoting, marketing, and creating the image of a destination. The development of gastronomy tourism in a region can enable the region to get more share from tourism revenues by attracting more tourists to that region. In this context, the aim of this research is to determine the potential of Kuşadası in gastronomy tourism with SWOT analysis and to make inferences about the future of gastronomy tourism in the region. The research adopts a qualitative approach to identify and analyse the strengths and weaknesses, future opportunities, and possible threats/obstacles of Kuşadası gastronomy tourism, as well as suggestions and solutions to improve Kuşadası's gastronomy tourism potential. As a result of the interviews with the owners/managers of the restaurants operating in Kuşadası, the main strengths are the proximity to many historical sites and national parks including the surrounding districts, the presence of tangible and intangible cultural heritage elements, the adequacy of accommodation establishments and facilities, and being preferred by foreign tourists. Under the heading of distance from localism, the statements that there are no local restaurants in the district, local dishes are not included in restaurant menus, local dishes are not known or ignored by restaurant operators, and therefore the intensity of readymade food consumption has shown the weaknesses of the district in terms of gastronomy tourism. However, as threats/obstacles, it was observed that the discomfort arising from the existence of similar types of restaurants offering similar menus was mentioned. In addition, preparing menus and determining the dishes according to the incoming tourists is another important issue. The fact that gastronomy tourism is not known or ignored by tourism investors and the public is one of the biggest obstacles to the development of the district in this sense. In addition, unlike previous studies, the suggestions of the participants are also included.
Marketing Istanbul as a culinary destination
A B S T R A C T This study investigates whether and how Istanbul, Turkey is marketed and promoted as a culinary destination. Based on a critical literature review, a research framework was developed, and official brochures and websites for Istanbul, Turkey, were content-analyzed. The research findings suggest that although Istanbul has rich culinary resources and offers many domestic and international cuisines, the city is not well marketed and promoted as a culinary destination. This is one of the first studies discussing how far a leading urban destination in a developing country is not successfully marketed and promoted as a culinary destination. Based on the research findings, this study offers specific theoretical and practical implications on how Istanbul and similar destinations can better utilize their unique culinary resources.
Jurnal Ilmu Sosial dan Humaniora
Culinary tourism is a form of tourism that is currently developing. Studies on the preferences of culinary tourists will be beneficial for the development of this form of tourism in the future. This study analyzes the influence of tourism product attributes: tourist attraction, accessibility, and amenities on revisit intention to a culinary tourism area. This study used a survey method. The questionnaire was distributed to 100 domestic tourists who visited the culinary tourism area in Bogor City, Indonesia. Methods of data analysis using descriptive analysis, multiple regression, F-test, and T-test. This study indicated that tourist attraction has a positive and significant effect on revisit intention, while accessibility and amenities do not affect revisit intention. However, tourist attraction, accessibility, and amenities simultaneously have a positive and significant effect on revisit intention. This study concluded that the dominant attribute of culinary tourism products is a t...
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.
Culinary Development Model: Destination Attractiveness to Increase Visits
Academy of Strategic Management Journal, 2019
Tourism is Indonesian’s mainstay factor in improving the country’s economy, since it is quite large in bringing in foreign exchange and regional income due to its unique culture and natural beauty. Optimizing tourism sector is quite effective to attract tourists to visit Indonesia. One of potential and favored tourism sectors is culinary. If this potential is developed, it will impact on the increasing entrepreneurships around, including small and medium enterprises. This is supported by other researches that a region that is able to serve and offer culinary sector can increase tourist attraction. However, with diversity of local traditional food, the role of culinary industry in general still receives less attention, and supports such as regulations are required to regulate and support the development local food. Therefore, a model integrated with government support, culinary industry, community and media is required. This research was conducted with survey method towards consumers...
THE POTENTIAL OF GASTRONOMY TOURISM AND RECOMMENDATIONS FOR DEVELOPMENT IN TURKEY, 2018
The tourism sector has been in continuous development since the 1950s. In the framework of this development, in order to find solutions to the problems caused by mass tourism, the concept of alternative tourism was introduced in the 1980s. However, over time, the purpose of alternative tourism has changed and alternative tourism has evolved into a tourism component that aims to maximize socio-economic returns from tourism due to the increasing growth of the tourism sector and its indispensability for the countries' economies. There are many types of tourism in the scope of alternative tourism. These types of tourism are articulated in order to increase the efficiency of tourism sector and each type of tourism can be the product of another. Gastronomy tourism has such a feature. Gastronomy tourism is included in the content of all tourism types, carries the quality of strengthening the destinations and different types of tourism (culture, countryside, eco, nature, etc.) are considered as products of gastronomy tourism. Today gastronomy tourism has become a leader in the sector. It has influence on the local and it enables development and sustainability of tourism. In this direction, developing thematic projects for gastronomy tourism, countries are creating new tourism destinations or strengthening destinations. Turkey is a country that may be a pioneer in gastronomy tourism with culture, natural structure, climate and geographical characteristics. Developing strategies for gastronomic tourism in Turkey is important in the development of the tourism sector. Within the scope of study, it is aimed to examine gastronomy tourism and present proposals for its development in Turkey.
Tourist Guides' Perceptions on Gastronomic Tourism in Turkey
Gastronomic tourism has become central part of the alternative form of tourism recently with a substantial contribution to the economy; thus, countries are competing with each other to bring out flavors and dishes that reflect their culture and identity as an alternative to sea-sun-sand holiday and plan their promotional activities with the awareness of this potential attractivity. Turkey is also in this competition with the efforts of various stakeholders. There is a tremendous increase in the number of qualified chefs studying gastronomy at state and private universities. As these improvements will inevitably lead an increase on the gastronomic routes and tours, there will also be a need for tourist guides specialized in gastronomy. The aim of this study is to find out tourist guides' perceptions on gastronomic tourism in Turkey and their current backgrounds. Survey technique is used to collect data and draw out important managerial implications.