Evaluation of the Gastronomy Tourism Potential of Hatay Province with SWOT Analysis

Hilal Öz; Ümit Sormaz; Hatice Ferhan Nizamlıoğlu; Gürkan Akdağ

Makale detayları

Evaluation of the Gastronomy Tourism Potential of Hatay Province with SWOT Analysis

Yazarlar:

Hilal Öz | Ümit Sormaz | Hatice Ferhan Nizamlıoğlu | Gürkan Akdağ

Yayıncı:

Çanakkale Onsekiz Mart University

Ana Başlıklar:

Turizm (Diğer)

Dergi:

Gastroia: Journal of Gastronomy And Travel Research Vol.7 Issue 1, pp.95-107

Belge Tipi:

Makale

Yayın Tarihi:

3/2023

Belge Dili:

Türkçe

Document ID (Org No.):

2001286470

pISSN:

2602-4144

Anahtar kelimeler:

Özet:

 In this study, It is aimed to review the current situation of Hatay province in terms of gastronomy tourism, to reveal the strengths and weaknesses of the region, the opportunities and threats in gastronomy tourism. Managers of tourism enterprises operating in Hatay and academicians living in Hatay constitute the universe of the research, and 10 managers or operators and 5 academicians representing the food and beverage sector residing in Hatay province constitute the sample of the research. As a result of the interviews with the participants; The strengths of Hatay in terms of gastronomic tourism potential are rich culinary culture, local food variety, the abundance of local restaurants, geographical location weaknesses  marketing deficiencies, the operators lack of knowledge about gastronomy tourism, the service and service quality in local restaurants is not sufficient. lack of infrastructure and superstructure, insufficient promotion of forgotten products. The opportunities of the destination are; Having multicultural ethnic structures, having a history that hosts many civilizations, increasing its awareness as a gastronomy city, hosting international events such as Expo Lack of information, rapid population growth and refugees were identified as potential threats.

 In this study, It is aimed to review the current situation of Hatay province in terms of gastronomy tourism, to reveal the strengths and weaknesses of the region, the opportunities and threats in gastronomy tourism. Managers of tourism enterprises operating in Hatay and academicians living in Hatay constitute the universe of the research, and 10 managers or operators and 5 academicians representing the food and beverage sector residing in Hatay province constitute the sample of the research. As a result of the interviews with the participants; The strengths of Hatay in terms of gastronomic tourism potential are rich culinary culture, local food variety, the abundance of local restaurants, geographical location weaknesses  marketing deficiencies, the operators lack of knowledge about gastronomy tourism, the service and service quality in local restaurants is not sufficient. lack of infrastructure and superstructure, insufficient promotion of forgotten products. The opportunities of the destination are; Having multicultural ethnic structures, having a history that hosts many civilizations, increasing its awareness as a gastronomy city, hosting international events such as Expo Lack of information, rapid population growth and refugees were identified as potential threats.

 In this study, It is aimed to review the current situation of Hatay province in terms of gastronomy tourism, to reveal the strengths and weaknesses of the region, the opportunities and threats in gastronomy tourism. Managers of tourism enterprises operating in Hatay and academicians living in Hatay constitute the universe of the research, and 10 managers or operators and 5 academicians representing the food and beverage sector residing in Hatay province constitute the sample of the research. As a result of the interviews with the participants; The strengths of Hatay in terms of gastronomic tourism potential are rich culinary culture, local food variety, the abundance of local restaurants, geographical location weaknesses  marketing deficiencies, the operators lack of knowledge about gastronomy tourism, the service and service quality in local restaurants is not sufficient. lack of infrastructure and superstructure, insufficient promotion of forgotten products. The opportunities of the destination are; Having multicultural ethnic structures, having a history that hosts many civilizations, increasing its awareness as a gastronomy city, hosting international events such as Expo Lack of information, rapid population growth and refugees were identified as potential threats.

 Bu araştırmada, Hatay ilinin gastronomi turizmi açısından mevcut durumunun gözden geçirilmesi, bölgenin güçlü ve zayıf yönlerinin, gastronomi turizmindeki fırsatlarının ve tehditlerinin ortaya koyulması amaçlanmaktadır. Bu bağlamda, Hatayın yöresel yemek kültürünün korunarak gelecek nesillere aktarılması, bölgede gastronomi turizminin geliştirilmesi, yerli ve yabancı ziyaretçilere yöresel yemek kültürünün tanıtılması amaçlanmaktadır. Hatay ilinde faaliyet gösteren turizm işletmelerinin yöneticileri ve Hatay ilinde yaşayan akademisyenler araştırmanın evrenini, Hatay ilinde ikamet eden yiyecek içecek sektörünü temsil eden 10 yönetici veya işletmeci ve 5 akademisyen ise araştırmanın örneklemini oluşturmuştur. Katılımcılarla yapılan görüşmeler sonucunda; Hatay ilinin gastronomi turizmi potansiyeli açısından güçlü yönleri  zengin mutfak kültürü, yöresel yemek çeşitliliği, yöresel restoranların çokluğu, coğrafi konumu zayıf yönleri  pazarlama eksiklikleri, işletmecilerin gastronomi turizmi kapsamında yeterince bilgi sahibi olmaması, yerel restoranlarda hizmet ve servis kalitesinin yeterli düzeyde olmaması, alt yapı ve üst yapı eksiklikleri, unutulmaya yüz tutan ürünlerin yeterince tanıtılmaması şeklinde sıralanmıştır. Destinasyonun sahip olduğu fırsatlar ise;  çok kültürlü etnik yapılara sahip olması, birçok medeniyete ev sahipliği yapan tarihinin olması, gastronomi şehri olarak bilinirliğinin artması, Expo gibi uluslararası etkinliklere ev sahipliği yapması olarak geleneksel ürünlerin orijinalliğinin korunamaması, gastronomi şehri imajının korunamaması, işletmecilerin gastronomi turizmi kapsamında yeterince bilgi sahibi olmaması, hızlı nüfus artışı ve mülteciler ise potansiyel tehdit unsurları olarak bulgulanmıştır.

Makale detayları

Evaluation of the Gastronomy Tourism Potential of Hatay Province with SWOT Analysis

Yazarlar:

Hilal Öz | Ümit Sormaz | Hatice Ferhan Nizamlıoğlu | Gürkan Akdağ

Yayıncı:

Çanakkale Onsekiz Mart University

Ana Başlıklar:

Turizm (Diğer)

Dergi:

Gastroia: Journal of Gastronomy And Travel Research Vol.7 Issue 1, pp.95-107

Belge Tipi:

Makale

Yayın Tarihi:

3/2023

Belge Dili:

Türkçe

Document ID (Org No.):

2001286470

pISSN:

2602-4144

Gastronomy tourism

SWOT analysis

Hatay

Gastronomi turizmi

SWOT analizi

Hatay

Sayı

Makale detayları

Evaluation of the Gastronomy Tourism Potential of Hatay Province with SWOT Analysis

Yazarlar: Hilal Öz | Ümit Sormaz | Hatice Ferhan Nizamlıoğlu | Gürkan Akdağ

Yayıncı: Çanakkale Onsekiz Mart University

Ana Başlıklar: Turizm (Diğer)

Dergi: Gastroia: Journal of Gastronomy And Travel Research Vol.7 Issue 1, pp.95-107

Belge Tipi: Makale

Yayın Tarihi: 3/2023

Belge Dili: Türkçe

Document ID (Org No.): 2001286470

pISSN: 2602-4144

Gastronomy tourism

SWOT analysis

Hatay

Gastronomi turizmi

SWOT analizi

Hatay

Sayı

Yazarlar:

Hilal Öz | Ümit Sormaz | Hatice Ferhan Nizamlıoğlu | Gürkan Akdağ

Yayıncı:

Çanakkale Onsekiz Mart University

Ana Başlıklar:

Turizm (Diğer)

Dergi:

Gastroia: Journal of Gastronomy And Travel Research Vol.7 Issue 1, pp.95-107

Belge Tipi:

Makale

Yayın Tarihi:

3/2023

Belge Dili:

Türkçe

Document ID (Org No.):

2001286470

pISSN:

2602-4144