{"title":"TRAVEL AGENCIES’ CONTRIBUTION TO GASTRONOMY TOURISM DEVELOPMENT IN IZMIR AND AN EXAMPLE GASTRONOMY TOUR PROGRAM BASED ON EXPERT OPINIONS","authors":"Feray Yentür, Cengiz Demi̇r","doi":"10.48119/toleho.1175826","DOIUrl":null,"url":null,"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.","PeriodicalId":37588,"journal":{"name":"African Journal of Hospitality, Tourism and Leisure","volume":"6 1","pages":""},"PeriodicalIF":0.0000,"publicationDate":"2022-11-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"African Journal of Hospitality, Tourism and Leisure","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.48119/toleho.1175826","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"Social Sciences","Score":null,"Total":0}
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.
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.
京公网安备 11010802042870号
京ICP备2023020795号-1
分享
求助内容：
应助结果提醒方式：
扫码关注我们
