Impact of restaurants in the development of gastronomic tourism
Introduction
Identification, conservation and enabling sustainability of cultural heritage (ICOMOS, 1999; Sidekli ve Karaca, 2013) consisting of regional values, environment, archeological sites, traditions and customs as well as handing these down the next generations are quite important (McKercher and Du Cross, 2012). Accordingly, the number of travels organized with the purpose of seeing the cultural values of a place in situ with the reflection of regional values has been increasing in the recent years (Getz, 2008). Handicrafts, customs, narratives, practices relating to nature and the universe, performance arts, rituals and festivals are all intangible cultural heritage values (http://www.unesco.org.tr/Pages/181/177/). Examples of these values include weaving, copperworking, filigree, sagas, legends, folk stories, karagöz shadow play, public story teller, puppet show, folk theater, engagement, wedding, birth, and traditional dishes (http://www.unesco.org.tr/Pages/181/177/). (Table 2, Table 3)
Interest towards these assets continues to increase with the increasing awareness about the importance of intangible cultural heritage. As a very important asset, traditional foods are included in knowledge and practices relating to nature and the universe, one of the categories of intangible cultural heritage. In recent years, competition between destinations has been rapidly increasing and this created an emphasis on traditional foods. Visitors are attracted and tourism experiences are shaped through presentation of traditional foods and beverages, especially in scope of gastronomic tourism. Traditional foods and beverages create competitive advantage. Along with that, presenting traditional foods will prevent them from being forgotten and will enable next generations to be aware of these. By presenting traditional foods and beverages in the restaurants as an important part of the culture, awareness is raised in the target market and potential demand is transformed to active demand.
Section snippets
Literature
The decision making process in restaurants is more complex than only deciding on what to eat, so it is not easy to tackle this question; therefore, products that would fulfill the expectations of customers should be created in food and beverage industry (Harrington et al., 2013; Liu et al., 2014). Consumers take into account various aspects in their restaurant preferences, including hygiene, ambience, decor, location, view, prestige, food-beverage quality, portion size, taste, temperature,
Methodology
In this study, quantative research method was used. Questionnaire was used to collect data. The questionnaire was created through analysis of other scientific studies in the field. Front page of the questionnaire indicated that the study's purpose is scientific and the results will be kept confidential; first part of the questionnaire included statements related to restaurants. And the second part included demographic questions for the participants. Five-point likert scale was used to get the
Conclusion
Best explanatory factor for the development of gastronomic tourism is personnel working in restaurants. For the gastronomic tourism to develop, personnel of restaurants are required to be knowledgeable and experienced in the field of gastronomic. Restaurants are required to employ people with gastronomic education to have knowledgeable personnel. Personnel with education in gastronomic are certainly required to create a difference. It is also quite important for the personnel to have good
Author statement
SHORT BIO OF ASSOC. PROF. DR. SERKAN BERTAN.
Academic experience:
2015: Assoc. Prof. Dr., Tourism.
2006: Ph.D. in Tourism Management, Dokuz Eylul University, İzmir, Turkey.
2002: Master of Science in Tourism Management and Education, Gazi University, Ankara, Turkey.
1998: Bachelor Degree in Tourism Management and Education, Gazi University, Ankara, Turkey.
1994: Mugla Anatolian Hotel Business and Tourism Vocational High School, Mugla, Turkey.
Professional experience:
2015-Currently: Assoc. Prof. Dr.,
Declaration of competing interest
No.
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