GASTRONOMY TOURISM SWOT ANALYSIS: AN EXAMPLE OF ANKARA

Güllü Arı

Makale detayları

GASTRONOMY TOURISM SWOT ANALYSIS: AN EXAMPLE OF ANKARA

Yazarlar:

Güllü Arı

Yayıncı:

Ataturk University

Ana Başlıklar:

Gastronomi

Dergi:

Journal of Silk Road Tourism Research Vol.4 Issue 2, pp.101-108

Belge Tipi:

Makale

Yayın Tarihi:

12/2024

Belge Dili:

Türkçe

Document ID (Org No.):

2001338478

pISSN:

2792-0585

Anahtar kelimeler:

Özet:

 The aim of this study is to determine the gastronomy tourism potential of Ankara province. For this purpose, the gastronomy tourism potential of Ankara province was revealed using the SWOT analysis method. In this respect, the current study is important. Document analysis was conducted on the data obtained as a result of the literature review for SWOT analysis. SWOT analysis was performed within the framework of the analysis. With the SWOT analysis, it was determined that Ankara province has the third most diverse cuisine in Turkey 93 varieties, the presence of products that can be consumed quickly Ankara Simit, Beypazarı kurusu, Şereflikoçhisar tahini pide, Ankara döner etc. strong aspects; inadequacy in marketing both tourism and gastronomy tourism, insufficient coverage of gastronomy tourism in package tours etc. weak aspects; the availability of lands within the provincial borders where the raw materials used in the preparation of gastronomy products can be grown, the tourism demand that has started to revive in the province etc. opportunities; inadequacy of events and trainings that will instill gastronomy tourism awareness, the huge increase and demand in fast and ready-made food consumption etc. threats.

 The aim of this study is to determine the gastronomy tourism potential of Ankara province. For this purpose, the gastronomy tourism potential of Ankara province was revealed using the SWOT analysis method. In this respect, the current study is important. Document analysis was conducted on the data obtained as a result of the literature review for SWOT analysis. SWOT analysis was performed within the framework of the analysis. With the SWOT analysis, it was determined that Ankara province has the third most diverse cuisine in Turkey 93 varieties, the presence of products that can be consumed quickly Ankara Simit, Beypazarı kurusu, Şereflikoçhisar tahini pide, Ankara döner etc. strong aspects; inadequacy in marketing both tourism and gastronomy tourism, insufficient coverage of gastronomy tourism in package tours etc. weak aspects; the availability of lands within the provincial borders where the raw materials used in the preparation of gastronomy products can be grown, the tourism demand that has started to revive in the province etc. opportunities; inadequacy of events and trainings that will instill gastronomy tourism awareness, the huge increase and demand in fast and ready-made food consumption etc. threats.

 The aim of this study is to determine the gastronomy tourism potential of Ankara province. For this purpose, the gastronomy tourism potential of Ankara province was revealed using the SWOT analysis method. In this respect, the current study is important. Document analysis was conducted on the data obtained as a result of the literature review for SWOT analysis. SWOT analysis was performed within the framework of the analysis. With the SWOT analysis, it was determined that Ankara province has the third most diverse cuisine in Turkey 93 varieties, the presence of products that can be consumed quickly Ankara Simit, Beypazarı kurusu, Şereflikoçhisar tahini pide, Ankara döner etc. strong aspects; inadequacy in marketing both tourism and gastronomy tourism, insufficient coverage of gastronomy tourism in package tours etc. weak aspects; the availability of lands within the provincial borders where the raw materials used in the preparation of gastronomy products can be grown, the tourism demand that has started to revive in the province etc. opportunities; inadequacy of events and trainings that will instill gastronomy tourism awareness, the huge increase and demand in fast and ready-made food consumption etc. threats.

 Bu çalışmanın amacı Ankara ilinin gastronomi turizmi potansiyelinin belirlenmesidir. Bu amaçla SWOT analizi yöntemi kullanılarak Ankara ilinin gastronomi turizmi potansiyeli ortaya konmuştur. Bu açıdan mevcut çalışma önem arz etmektedir. SWOT analizi için literatür incelemesi sonucu ulaşılan vereilere doküman analizi yapılmıştır. Analiz çerçevesinde SWOT analizi gerçekleştirilmiştir. SWOT analizi ile Ankara ilinin Türkiyenin en çok çeşidi bulunan üçüncü mutfağına sahip olmas 93 çeşit, hızlı tüketilebilecek ürünlerin varlığı Ankara Simit, Beypazarı kurusu, Şereflikoçhisar tahinli pidesi, Ankara döneri vb. güçlü yönleri; hem turizm hem gastronomi turizminin pazarlanması konusunda yetersiz kalınması, paket turlarda gastronomi turizmine yeteli düzeyde yer verilmemesi vb. zayıf yönleri; gastronomik ürünlerin hazırlanmasında kullanılan hammaddeleri il sınırlarında yetiştirilebilecek arazilerin bulunması, ilde canlanmaya başlayan turizm talebi vb. fırsatlara sahip; gastronomi turizmi bilincini aşılayacak etkinlik ve eğitimlerin yetersiz olması, hızlı ve hazır gıda tüketimindeki devasa artış ve istek vb. tehditlerle karşı karşıya olduğu tespit edilmiştir.

Makale detayları

GASTRONOMY TOURISM SWOT ANALYSIS: AN EXAMPLE OF ANKARA

Yazarlar:

Güllü Arı

Yayıncı:

Ataturk University

Ana Başlıklar:

Gastronomi

Dergi:

Journal of Silk Road Tourism Research Vol.4 Issue 2, pp.101-108

Belge Tipi:

Makale

Yayın Tarihi:

12/2024

Belge Dili:

Türkçe

Document ID (Org No.):

2001338478

pISSN:

2792-0585

Gastronomy tourism

SWOT analysis

AnkaraGastronomi turizmi

SWOT analizi

Ankara

Sayı

Makale detayları

GASTRONOMY TOURISM SWOT ANALYSIS: AN EXAMPLE OF ANKARA

Yazarlar: Güllü Arı

Yayıncı: Ataturk University

Ana Başlıklar: Gastronomi

Dergi: Journal of Silk Road Tourism Research Vol.4 Issue 2, pp.101-108

Belge Tipi: Makale

Yayın Tarihi: 12/2024

Belge Dili: Türkçe

Document ID (Org No.): 2001338478

pISSN: 2792-0585

Gastronomy tourism

SWOT analysis

AnkaraGastronomi turizmi

SWOT analizi

Ankara

Sayı

Yazarlar:

Güllü Arı

Yayıncı:

Ataturk University

Ana Başlıklar:

Gastronomi

Dergi:

Journal of Silk Road Tourism Research Vol.4 Issue 2, pp.101-108

Belge Tipi:

Makale

Yayın Tarihi:

12/2024

Belge Dili:

Türkçe

Document ID (Org No.):

2001338478

pISSN:

2792-0585