Algılanan Destinasyon Yiyecek İçecek İmajının Tekrar Ziyarete Etkisi
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Tarih
2019
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Günümüzde teknolojinin gelişmesi, ulaşım olanaklarının artması ve insanlardaki gezme görme isteği ile merak güdüsü onları seyahate
yönlendirmektedir. Seyahatlerin artması, bölge turizmini geliştirmekte ve bölge halkına turizm bilincini aşılamakta gelen ziyaretçilere de
farklı deneyim kazandırmaktadır. Gerçekleştirilen bu turistik faaliyetlerde yiyecek ve içecek tüketimi günlük yeme-içme alışkanlıklarının
bir tekrarı olmayıp, farklı ve daha önce tadılmamış lezzetler/gıdaları tatmayı kapsayan çekici bir deneyimi oluşturmaktadır. Yüksek tatmin
sağlanmış bir tatil deneyimi turistlerin destinasyon algısına pozitif yönde etki etmekte ve aynı zamanda tekrar ziyaret niyetinde de etkili
olabilmektedir. Ziyaret edilen destinasyonun yöresel yemeklerinin lezzetleri, gelen ziyaretçilerin bölge hakkındaki tarihi, sosyo kültürel
algılarına ek olarak yörenin imajına olumlu katkı sağlayabilmektedir. Buna paralel olarak da araştırmanın amacı farklı motivasyonlar
ile turistik faaliyetlere katılan turistlerin, ziyaret edilen bölgedeki yiyecek ve içeceklerin lezzetinin nasıl bir algı yarattığı ve destinasyon
seçiminde yöresel yemeklerin rolünü ortaya koymaktır. Araştırmanın çalışma alanı mutfak kültürü açısından zengin olan Güneydoğu
Anadolu Bölgesi seçilmiş olup bölgedeki Adana, Diyarbakır, Gaziantep, Hatay, Mardin ve Şanlıurfa illerini farklı amaçlarla ziyaret eden
turistler arasından seçilen 390 ziyaretçi araştırmanın örneklemini oluşturmaktadır. Araştırmanın yöntemi ise nicel araştırma yöntemlerinden
anket tekniği ile veri toplama oluşturmaktadır. Verilerin analizinde mutlak ve yüzde değer faktör analizi, basit regresyon ve çoklu regresyon
analizi kullanılmıştır. Araştırma kapsamına alınan ziyaretçilerin yarısından fazlası 18-44 yaş aralığında, ön lisans ve lisans eğitime sahiptir.
Ziyaretçilerin ortalama %84’ü bulundukları destinasyonu daha önce ziyaret ettiklerini belirtmişlerdir. Yapılan basit regresyon analizine göre
destinasyon imajı üzerinde yöresel yemeklerin anlamlı pozitif bir etkiye sahip olduğu belirlenmiştir.
Today, with the development of technology, increasing transportation possibilities and people desire to wander, the motive of curiosity leads them to travel. The increase in the travels improves the tourism of the region and instills the awareness of tourism to the people of the region. Food and beverage consumption in these touristic activities is not a repetition of daily eating and drinking habits but an attractive experience involving tasting different and previously non-tasted flavours/foods. A highly satisfied holiday experience has a positive effect on tourists’ perception of destination and can also be effective in their intention to visit again. In addition to the historical and socio-cultural perceptions of the visitors, the tastes of the local dishes of the visited destination can contribute positively to the image of the region. In parallel with this, the aim of the study is to reveal the perception of the taste of the food and drinks of the tourists visiting the region with different motivations and the role of local dishes in the selection of destinations. The study area of the research is the cities from the Southeastern Anatolia Region as Adana, Diyarbakır, Gaziantep, Hatay, Mardin and Şanlıurfa which has an importance in culinary culture and 390 visitors selected among the tourists who visit these provinces for different purposes. The method of the research was collected by using the questionnaire technique, one of the quantitative research methods. Absolute and percentage value factor analysis, simple regression and multiple regression analysis were used in the analysis of the data. More than half of the visitors included in the research have 18-44 age group associate and undergraduate education. On average, 84% of the visitors stated that they had visited their destination before. According to the simple regression analysis, local dishes had a significant positive effect on the destination image. Questionnaire technique, one of the quantitative data collection methods was used in the study. Absolute and percentage value factor analysis, simple regression and multiple regression analysis were used in the analysis of the data. More than half of the visitors included in the research are between the ages of 18-44 and have associate degree and undergraduate education. 84% of the visitors stated that they have visited the destination before. According to the simple regression analysis, it was determined that local dishes had a significant positive effect on the destination image.
Today, with the development of technology, increasing transportation possibilities and people desire to wander, the motive of curiosity leads them to travel. The increase in the travels improves the tourism of the region and instills the awareness of tourism to the people of the region. Food and beverage consumption in these touristic activities is not a repetition of daily eating and drinking habits but an attractive experience involving tasting different and previously non-tasted flavours/foods. A highly satisfied holiday experience has a positive effect on tourists’ perception of destination and can also be effective in their intention to visit again. In addition to the historical and socio-cultural perceptions of the visitors, the tastes of the local dishes of the visited destination can contribute positively to the image of the region. In parallel with this, the aim of the study is to reveal the perception of the taste of the food and drinks of the tourists visiting the region with different motivations and the role of local dishes in the selection of destinations. The study area of the research is the cities from the Southeastern Anatolia Region as Adana, Diyarbakır, Gaziantep, Hatay, Mardin and Şanlıurfa which has an importance in culinary culture and 390 visitors selected among the tourists who visit these provinces for different purposes. The method of the research was collected by using the questionnaire technique, one of the quantitative research methods. Absolute and percentage value factor analysis, simple regression and multiple regression analysis were used in the analysis of the data. More than half of the visitors included in the research have 18-44 age group associate and undergraduate education. On average, 84% of the visitors stated that they had visited their destination before. According to the simple regression analysis, local dishes had a significant positive effect on the destination image. Questionnaire technique, one of the quantitative data collection methods was used in the study. Absolute and percentage value factor analysis, simple regression and multiple regression analysis were used in the analysis of the data. More than half of the visitors included in the research are between the ages of 18-44 and have associate degree and undergraduate education. 84% of the visitors stated that they have visited the destination before. According to the simple regression analysis, it was determined that local dishes had a significant positive effect on the destination image.
Açıklama
Anahtar Kelimeler
Destinasyon imajı, Tekrar ziyaret, Yöresel yemekler., Destination image, Revisit, Local cuisine.
Kaynak
Turizm Akademik Dergisi
WoS Q Değeri
Scopus Q Değeri
Cilt
6
Sayı
2
Künye
DEMİRCAN Ş,ÖZER Ç,COŞKUN G. N,ÇEKEN H (2019). Algılanan Destinasyon Yiyecek İçecek İmajının Tekrar Ziyarete Etkisi. Turizm Akademik Dergisi, 6(2), 185 - 195.
