The Role of Winter Tourism Destinations in the Development of Gastronomy Tourism: A Research in Ski Resorts

Barış Turan

Makale detayları

The Role of Winter Tourism Destinations in the Development of Gastronomy Tourism: A Research in Ski Resorts

Yazarlar:

Barış Turan

Yayıncı:

Gaziantep University

Ana Başlıklar:

Gastronomi

Dergi:

Gaziantep Üniversitesi Sosyal Bilimler Dergisi Vol.24 Issue 3, pp.1506-1522

Belge Tipi:

Makale

Yayın Tarihi:

7/2025

Belge Dili:

Türkçe

Document ID (Org No.):

2001354968

pISSN:

1303-0094

Anahtar kelimeler:

Özet:

 Winter tourism, which has increased its popularity in Turkey in recent years, also contributes to the development of other types of tourism. Gastronomy tourism, which plays an important role in spreading tourism throughout the year, like winter tourism, needs promotion. It is thought that popular tourism types should be used as promotional tools to reach other touristic values in the region. The aim of the research is to determine the level of local product use in the menus of hotel establishments in winter tourism destinations and to evaluate the contributions of winter tourism destinations to the development of gastronomy tourism. The research was based on qualitative research method and data were obtained through semi-structured interview technique. Seven active ski resorts in Turkey Palandöken, Uludağ, Kartalkaya, Erciyes, Ilgaz, Sarıkamış and Kartepe were included in the research, and a total of 29 participants were reached. It was determined that the participants mostly held the positions of business manager and chief in their businesses, and that the majority of the businesses were four and five star and that the average occupancy rates were at very high levels around 80. The data obtained from the interviews were evaluated with the descriptive analysis technique. According to the findings, hotel managers in the ski resorts participating in the study are knowledgeable about popular local foods and more than one local product is served in almost all hotels. It has been observed that guests staying in hotels in ski resorts request local dishes, but the most well-known dishes are included in restaurant menus. It has been determined that ski hotel managers are aware that the local dishes they offer in their restaurant menus serve the gastronomy tourism of the city. As a matter of fact, it was emphasized that it is important for the guests to experience these dishes in terms of the promotion of gastronomy tourism. Efforts have been made to develop suggestions based on the identified problems.

 Winter tourism, which has increased its popularity in Turkey in recent years, also contributes to the development of other types of tourism. Gastronomy tourism, which plays an important role in spreading tourism throughout the year, like winter tourism, needs promotion. It is thought that popular tourism types should be used as promotional tools to reach other touristic values in the region. The aim of the research is to determine the level of local product use in the menus of hotel establishments in winter tourism destinations and to evaluate the contributions of winter tourism destinations to the development of gastronomy tourism. The research was based on qualitative research method and data were obtained through semi-structured interview technique. Seven active ski resorts in Turkey Palandöken, Uludağ, Kartalkaya, Erciyes, Ilgaz, Sarıkamış and Kartepe were included in the research, and a total of 29 participants were reached. It was determined that the participants mostly held the positions of business manager and chief in their businesses, and that the majority of the businesses were four and five star and that the average occupancy rates were at very high levels around 80. The data obtained from the interviews were evaluated with the descriptive analysis technique. According to the findings, hotel managers in the ski resorts participating in the study are knowledgeable about popular local foods and more than one local product is served in almost all hotels. It has been observed that guests staying in hotels in ski resorts request local dishes, but the most well-known dishes are included in restaurant menus. It has been determined that ski hotel managers are aware that the local dishes they offer in their restaurant menus serve the gastronomy tourism of the city. As a matter of fact, it was emphasized that it is important for the guests to experience these dishes in terms of the promotion of gastronomy tourism. Efforts have been made to develop suggestions based on the identified problems.

 Winter tourism, which has increased its popularity in Turkey in recent years, also contributes to the development of other types of tourism. Gastronomy tourism, which plays an important role in spreading tourism throughout the year, like winter tourism, needs promotion. It is thought that popular tourism types should be used as promotional tools to reach other touristic values in the region. The aim of the research is to determine the level of local product use in the menus of hotel establishments in winter tourism destinations and to evaluate the contributions of winter tourism destinations to the development of gastronomy tourism. The research was based on qualitative research method and data were obtained through semi-structured interview technique. Seven active ski resorts in Turkey Palandöken, Uludağ, Kartalkaya, Erciyes, Ilgaz, Sarıkamış and Kartepe were included in the research, and a total of 29 participants were reached. It was determined that the participants mostly held the positions of business manager and chief in their businesses, and that the majority of the businesses were four and five star and that the average occupancy rates were at very high levels around 80. The data obtained from the interviews were evaluated with the descriptive analysis technique. According to the findings, hotel managers in the ski resorts participating in the study are knowledgeable about popular local foods and more than one local product is served in almost all hotels. It has been observed that guests staying in hotels in ski resorts request local dishes, but the most well-known dishes are included in restaurant menus. It has been determined that ski hotel managers are aware that the local dishes they offer in their restaurant menus serve the gastronomy tourism of the city. As a matter of fact, it was emphasized that it is important for the guests to experience these dishes in terms of the promotion of gastronomy tourism. Efforts have been made to develop suggestions based on the identified problems.

 Türkiyede son yıllarda popülaritesini artıran kış turizmi beraberinde diğer turizm türlerinin de gelişimine katkı sağlamaktadır. Kış turizmi gibi turizmin tüm yıla yayılmasında önemli rol oynayan gastronomi turizminin ise tanıtıma ihtiyacı bulunmaktadır. Bölgedeki diğer turistik değerlere ulaşmak için popüler turizm türlerinin tanıtım aracı olarak kullanılmasının faydalı olacağı düşünülmektedir. Araştırmanın amacı, kış turizmi destinasyonlarında yer alan otel işletmelerinin menülerinde yöresel ürün kullanım düzeyini belirlemek ve kış turizmi destinasyonlarının gastronomi turizminin gelişimine katkılarını değerlendirmektir. Araştırma nitel araştırma yöntemine dayalı olup, veriler yarı yapılandırılmış görüşme tekniği ile elde edilmiştir. Araştırmaya Türkiyedeki yedi aktif kayak merkezi Palandöken, Uludağ, Kartalkaya, Erciyes, Ilgaz, Sarıkamış ve Kartepe dahil edilmiş ve toplam 29 katılımcıya ulaşılmıştır. Katılımcıların işletmelerinde çoğunlukla işletme müdürü ve şef pozisyonlarında görev yaptıkları, işletmelerin büyük çoğunluğunun dört ve beş yıldızlı ve ortalama doluluk oranlarının ise 80 gibi çok yüksek seviyelerde olduğu belirlenmiştir. Görüşmelerden sağlanan veriler betimsel analiz tekniğiyle değerlendirilmiştir. Bulgulara göre, araştırmaya katılan kayak merkezlerindeki otel yöneticileri popüler yöresel yiyecekler hakkında bilgi sahibidir ve neredeyse otellerin tümünde birden çok yöresel ürün servis edilmektedir. Kayak merkezlerindeki otellerde konaklayan misafirlerin yöresel yemekleri talep ettiği, ancak en bilinen yemeklerin restoran menülerinde yer aldığı gözlemlenmiştir. Kayak oteli yöneticilerinin, restoran menülerinde sundukları yöresel yemeklerin kentin gastronomi turizmine hizmet ettiğinin bilincinde oldukları belirlenmiştir. Nitekim konukların bu lezzetleri deneyimlemesinin gastronomi turizminin tanıtımı açısından önemli olduğu vurgulanmıştır. Tespit edilen sorunlara göre öneriler geliştirilmeye çalışılmıştır.

Makale detayları

The Role of Winter Tourism Destinations in the Development of Gastronomy Tourism: A Research in Ski Resorts

Yazarlar:

Barış Turan

Yayıncı:

Gaziantep University

Ana Başlıklar:

Gastronomi

Dergi:

Gaziantep Üniversitesi Sosyal Bilimler Dergisi Vol.24 Issue 3, pp.1506-1522

Belge Tipi:

Makale

Yayın Tarihi:

7/2025

Belge Dili:

Türkçe

Document ID (Org No.):

2001354968

pISSN:

1303-0094

Gastronomy Tourism

Local Food

Winter Tourism

Ski Resorts

Restaurant MenusGastronomi Turizmi

Yerel Yemekler

Kış Turizmi

Kayak Merkezleri

Restoran Menüleri

Sayı

Makale detayları

Yazarlar: Barış Turan

Yayıncı: Gaziantep University

Ana Başlıklar: Gastronomi

Dergi: Gaziantep Üniversitesi Sosyal Bilimler Dergisi Vol.24 Issue 3, pp.1506-1522

Belge Tipi: Makale

Yayın Tarihi: 7/2025

Belge Dili: Türkçe

Document ID (Org No.): 2001354968

pISSN: 1303-0094

Sayı

Yazarlar:

Barış Turan

Yayıncı:

Gaziantep University

Ana Başlıklar:

Gastronomi

Dergi:

Gaziantep Üniversitesi Sosyal Bilimler Dergisi Vol.24 Issue 3, pp.1506-1522

Belge Tipi:

Makale

Yayın Tarihi:

7/2025

Belge Dili:

Türkçe

Document ID (Org No.):

2001354968

pISSN:

1303-0094