The Strategic Process of Integrating Gastronomy and Tourism: The Case of Cappodocia
Yazarlar (1)
Dr. Öğr. Üyesi Ayla AYDIN
Tokat Gaziosmanpaşa Üniversitesi, Türkiye
| Makale Türü | Özgün Makale |
| Makale Alt Türü | ESCI dergilerinde yayınlanan tam makale |
| Dergi Adı | JOURNAL OF CULINARY SCIENCE & TECHNOLOGY |
| Dergi ISSN | 1542-8052 Wos Dergi Scopus Dergi |
| Dergi Tarandığı Indeksler | ESCI |
| Makale Dili | İngilizce |
| Basım Tarihi | 09-2020 |
| Cilt No | 18 |
| Sayı | 5 |
| Sayfalar | 347 / 370 |
| DOI Numarası | 10.1080/15428052.2019.1616022 |
| Makale Linki | https://www.tandfonline.com/doi/full/10.1080/15428052.2019.1616022 |
| Özet |
| This study aims to determine the strategy followed regarding the process of integrating gastronomy and tourism. The data development process was carried out using semistructured interviews and documentary research and these qualitative data were primarily analyzed through content analysis. Semistructured interviews were conducted with 30 volunteer tourism stakeholders (n = 30). Data analysis showed that there is no clear strategy or defined performance outcome goals which would be useful for gastronomy within the framework of tourism in Cappadocia. It can be submitted that the strategic planning in tourism can be replaced by the emergent strategy in the context of the relationship between gastronomy and tourism. |
| Anahtar Kelimeler |
| emergent strategy | gastronomic identity | Gastronomy | qualitative research | strategy implementations in gastronomy tourism |