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Evaluation of Gastronomy Tourism from Perspectives of Professional Tourist Guides
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The research aims to reveal gastronomy tourism potential in Canakkale from the perspective of professional tourist guides in Canakkale Regional Tourist Guides’ Chamber. In accordance with this purpose, phenomenological research type from qualitative research methods was utilized. Research participants are composed of 11 professional tourist guides actively working and registered in the Canakkale Regional Tourist Guides’ Chamber. Research data were acquired online through semi-structured interview forms. Content analysis was applied to them. As a result of the research, it is observed that gastronomic activities and resources belonging to gastronomy supply are inadequate despite its potential and demand for gastronomic products are not at high level in parallel with this result. In addition, the results demonstrate that education of tourist guides in gastronomy is insufficient yet they would like to have this education and specializing in gastronomy makes contribution to both themselves and the region.
Canakkale Onsekiz Mart University
Title: Evaluation of Gastronomy Tourism from Perspectives of Professional Tourist Guides
Description:
The research aims to reveal gastronomy tourism potential in Canakkale from the perspective of professional tourist guides in Canakkale Regional Tourist Guides’ Chamber.
In accordance with this purpose, phenomenological research type from qualitative research methods was utilized.
Research participants are composed of 11 professional tourist guides actively working and registered in the Canakkale Regional Tourist Guides’ Chamber.
Research data were acquired online through semi-structured interview forms.
Content analysis was applied to them.
As a result of the research, it is observed that gastronomic activities and resources belonging to gastronomy supply are inadequate despite its potential and demand for gastronomic products are not at high level in parallel with this result.
In addition, the results demonstrate that education of tourist guides in gastronomy is insufficient yet they would like to have this education and specializing in gastronomy makes contribution to both themselves and the region.
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