Uluslararası Ziyaretçilerin Gastronomi Davranışları ve Beklentileri: Aydın İli Örneği

Abstract

This research includes findings and interpretations aiming to determine theoretical information on gastronomy tourism and international visitors’ gastronomy behaviors and expectations in terms of Aydın province model. The problem sentence of the research in which Aydın province’s gastronomic properties are aimed to be determined and the fulfillment level of the international visitors’ gastronomy behaviors and expectations are aimed to be measured accordingly has been determined as: “what is the fulfillment level of the international visitors’ gastronomy preferences and expectations within the scope of Aydın province gastronomic properties?”. Along with this general problem sentence, other sub-problems have been tried to be replied as well. The first stage of the research was completed with a questionnaire applied to tourists staying in Kuşadası in order to determine the preferences and expectations of the tourists who visited the region. At the second stage of the research, a semi-structured interview form was applied to the participants in order to determine Aydın province’s gastronomic properties from a qualitative point of view. At the third stage of the research, international food festival attendants were requested to make an assessment on the menu which reflects the gastronomic properties of Aydın province through the assessment form of the World Association of Chefs' Societies with the intention of assessment of the determined gastronomic properties of the province.

Swot Analysis of Kuşadası s Gastronomy Tourism From Restaurant Managers Perspectives

“…Additionally, Kuşadası offers its guests the traditional and special Bolama dish, which is unique to the Aydın province, contributing to the promotion of the region (Sezgin & Sezgin, 2019). Furthermore, Kuşadası organizes various local events with great potential for gastronomy tourism, including the Cherry Festival and the Kuşadası Street Festival.…”