Domestic Tourists’ Attitudes Towards Gastronomy Tourism: A Case Study Of Konya

Abdullah Badem; Yılmaz Seçim

Makale detayları

Domestic Tourists’ Attitudes Towards Gastronomy Tourism: A Case Study Of Konya

Yazarlar:

Abdullah Badem | Yılmaz Seçim

Yayıncı:

Selcuk University

Ana Başlıklar:

Gastronomi

Dergi:

Selçuk Turizm ve Bilişim Araştırmaları Dergisi Issue 4, pp.52-71

Belge Tipi:

Makale

Yayın Tarihi:

12/2023

Belge Dili:

İngilizce

Document ID (Org No.):

2001306247

pISSN:

2822-3810

Anahtar kelimeler:

Özet:

 After people satisfy their physiological needs such as food and drink, the need for safety and shelter arises, and these are regarded as the essential things that should be provided. These are followed by belongingness and esteem based on Maslows hierarchy of needs. Although it may seem different from the first needs, meeting these needs today is also related to food and drink. Consumption other than compulsory food consumption includes activities carried out with family and friends or during business meetings. Once a certain level of welfare is reached, social needs become more salient. Travel is also included in the activities for purposes of socialization. Tour operators determine destinations for purposes such as tasting food and getting to know different cultures. This study examines the perspective of domestic tourists visiting Konya to see historical places towards gastronomy tourism. For this purpose, 439 validated surveys were evaluated. As a result, people differ in their preferences of the type of tourism and their expectations while travelling. Compared with other studies, it was determined that domestic tourists visiting Konya to see the historical places have a low interest in the cuisine culture and indirectly in Konya cuisine. In terms of general satisfaction, creating a destination based on the tourist profile is considered important.

 After people satisfy their physiological needs such as food and drink, the need for safety and shelter arises, and these are regarded as the essential things that should be provided. These are followed by belongingness and esteem based on Maslows hierarchy of needs. Although it may seem different from the first needs, meeting these needs today is also related to food and drink. Consumption other than compulsory food consumption includes activities carried out with family and friends or during business meetings. Once a certain level of welfare is reached, social needs become more salient. Travel is also included in the activities for purposes of socialization. Tour operators determine destinations for purposes such as tasting food and getting to know different cultures. This study examines the perspective of domestic tourists visiting Konya to see historical places towards gastronomy tourism. For this purpose, 439 validated surveys were evaluated. As a result, people differ in their preferences of the type of tourism and their expectations while travelling. Compared with other studies, it was determined that domestic tourists visiting Konya to see the historical places have a low interest in the cuisine culture and indirectly in Konya cuisine. In terms of general satisfaction, creating a destination based on the tourist profile is considered important.

 After people satisfy their physiological needs such as food and drink, the need for safety and shelter arises, and these are regarded as the essential things that should be provided. These are followed by belongingness and esteem based on Maslows hierarchy of needs. Although it may seem different from the first needs, meeting these needs today is also related to food and drink. Consumption other than compulsory food consumption includes activities carried out with family and friends or during business meetings. Once a certain level of welfare is reached, social needs become more salient. Travel is also included in the activities for purposes of socialization. Tour operators determine destinations for purposes such as tasting food and getting to know different cultures. This study examines the perspective of domestic tourists visiting Konya to see historical places towards gastronomy tourism. For this purpose, 439 validated surveys were evaluated. As a result, people differ in their preferences of the type of tourism and their expectations while travelling. Compared with other studies, it was determined that domestic tourists visiting Konya to see the historical places have a low interest in the cuisine culture and indirectly in Konya cuisine. In terms of general satisfaction, creating a destination based on the tourist profile is considered important.

 İnsanlar yeme içme gibi fizyolojik ihtiyaçlarını karşıladıktan sonra güvenlik ve barınma ihtiyacı doğmakta, bunlar öncelikli temini gereken ihtiyaçlar olarak sayılmaktadır. Bunlardan sonra Maslowun ihtiyaçlar hiyerarşisine göre ait olma ve saygınlık gelmektedir. Her ne kadar ilk ihtiyaçlardan farklı gibi görünse de günümüzde bu ihtiyaçların giderilmesi de yeme içme ile bağlantılıdır. Zorunlu yiyecek tüketimi harici yapılacak tüketim aile, eş-dost, iş toplantısı gibi faaliyetlerle gerçekleştirilmektedir. Belirli bir refah seviyesine ulaşılınca sosyal ihtiyaçların belirginliği artmaktadır. Sosyalleşme faaliyetleri arasına seyahat de girmektedir. Yiyecek içecek tatma ve değişik kültürleri tanıma gibi amaçlar için tur operatörleri destinasyonlar belirlemektedir. Bu çalışmada Konyaya tarihi yerleri ziyarete gelen yerli turistlerin gastronomi turizmine bakışı incelenmiştir. Bu amaçla geçerli 439 anket değerlendirmeye alınmıştır. Sonuç olarak insanların seyahate çıkarken amaçladıkları ziyarette tercih ettikleri turizm çeşidi ve beklentilerini farklılaştırmaktadır. Konyaya tarihi yerlerini gezmeye gelen yerli turistlerin, diğer çalışmalarla kıyaslanınca, mutfak kültürüne dolaylı olarak da Konya mutfağına ilgisinin düşük olduğu belirlenmiştir. Genel memnuniyet açısından turist profiline göre destinasyon oluşturulmasının önemi görülmüştür.

Makale detayları

Domestic Tourists’ Attitudes Towards Gastronomy Tourism: A Case Study Of Konya

Yazarlar:

Abdullah Badem | Yılmaz Seçim

Yayıncı:

Selcuk University

Ana Başlıklar:

Gastronomi

Dergi:

Selçuk Turizm ve Bilişim Araştırmaları Dergisi Issue 4, pp.52-71

Belge Tipi:

Makale

Yayın Tarihi:

12/2023

Belge Dili:

İngilizce

Document ID (Org No.):

2001306247

pISSN:

2822-3810

Gastronomy Tourism

Attitudes of Domestic Tourists

Destination Perception

KonyaGastronomi Turizmi

Yerli Turistlerin Tutumu

Destinasyon Algısı

Konya

Sayı

Makale detayları

Yazarlar: Abdullah Badem | Yılmaz Seçim

Yayıncı: Selcuk University

Ana Başlıklar: Gastronomi

Dergi: Selçuk Turizm ve Bilişim Araştırmaları Dergisi Issue 4, pp.52-71

Belge Tipi: Makale

Yayın Tarihi: 12/2023

Belge Dili: İngilizce

Document ID (Org No.): 2001306247

pISSN: 2822-3810

Sayı

Yazarlar:

Abdullah Badem | Yılmaz Seçim

Yayıncı:

Selcuk University

Ana Başlıklar:

Gastronomi

Dergi:

Selçuk Turizm ve Bilişim Araştırmaları Dergisi Issue 4, pp.52-71

Belge Tipi:

Makale

Yayın Tarihi:

12/2023

Belge Dili:

İngilizce

Document ID (Org No.):

2001306247

pISSN:

2822-3810