TRAVEL AGENCIES’ CONTRIBUTION TO GASTRONOMY TOURISM DEVELOPMENT IN IZMIR AND AN EXAMPLE GASTRONOMY TOUR PROGRAM BASED ON EXPERT OPINIONS

Q2 Social Sciences

African Journal of Hospitality, Tourism and Leisure Pub Date : 2022-11-05 DOI:10.48119/toleho.1175826

Feray Yentür, Cengiz Demi̇r

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引用次数: 0

Abstract

Gastronomy tourism embraces a wide range of gastronomic opportunities for tourists while contributing to sustainability, rural development and the protection of culinary heritage. It diversifies and revitalizes tourism as an essential element and emerging segment of the tourism industry. However, there is a scarcity of research on the subject in the context of travel agencies. The purpose of this research is to determine whether travel agencies in İzmir use culinary elements and gastronomic sources as themes in their tour packages to highlight the gastronomy tourism potential of the city, along with how a better development can be achieved. Thus, the contribution of this study is threefold. First, travel agencies in downtown İzmir were surveyed in terms of their actual gastronomy tourism product offers and future plans to create one. The survey results revealed that gastronomy was not promoted as a principal theme due to a lack of awareness of potential local and regional culinary sources. Second, experts in the gastronomy and tourism industries were contacted using purposive sampling. Their opinions were collected to create a list of places, products and activities that could be included in a gastronomy tour package. Third, an example tour program was created based on expert opinions along with the author’s contribution.

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旅行社对伊兹密尔美食旅游发展的贡献及基于专家意见的美食旅游项目实例

美食旅游为游客提供了广泛的美食机会，同时有助于可持续发展、农村发展和烹饪遗产的保护。它使旅游业多样化和振兴，成为旅游业的重要组成部分和新兴部分。然而，在旅行社的背景下，对这一主题的研究很少。本研究的目的是确定İzmir的旅行社是否在其旅游套餐中使用烹饪元素和美食源作为主题，以突出城市的美食旅游潜力，以及如何更好地发展。因此，本研究的贡献是三重的。首先，对市中心的旅行社İzmir进行了调查，了解他们实际提供的美食旅游产品和未来创建美食旅游产品的计划。调查结果显示，由于缺乏对潜在的本地和区域烹饪资源的认识，烹饪并没有作为一个主要主题得到推广。其次，通过有目的的抽样，联系了美食和旅游行业的专家。他们的意见被收集起来，以创建一个可以包含在美食旅游套餐中的地点、产品和活动清单。第三，在专家意见的基础上，结合作者的贡献，创建了一个示例旅游方案。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

African Journal of Hospitality, Tourism and Leisure Social Sciences-Geography, Planning and Development

CiteScore

2.70

自引率

0.00%

发文量

审稿时长

8 weeks

期刊介绍： AJHTL is a proudly African, independent, privately owned multidisciplinary peer-reviewed journal, not aligned to any institution which is published quarterly. We encourage academic debate and are fully electronic and dedicated to increasing the depth of research across a range of related disciplines with the primary objective of promoting research. New researchers are especially welcome to submit articles to us for consideration. Our articles are read by scholars, students and industry globally. Only authors may submit a paper for review and only original research is considered for publication. Articles that have been either published elsewhere or which are currently considered for publication elsewhere, must not be submitted for reviewing. A journal publication might take from about one month up to one nine months to appear. The reviewing process is competitive with less than 69% of papers considered finally being accepted for publication. Authors must be certain that their paper meets the academic standards of rigorous scholarly research. Authors must have reviewed and cited the critical and recent English references that relate to the research paper. Where other language references are used these must be translated. Articles must be English language edited by authors prior to submission to the journal.