Araştırma Makalesi
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The Intermediate Role of Destination Reputation in the Supply-Sided Destination Competitiveness of Rize Gastronomic Identity

Yıl 2023, Cilt: 7 Sayı: 2, 893 - 916, 31.05.2023
https://doi.org/10.29023/alanyaakademik.1210551

Öz

Today, it is observed that there are changes in tourist trends. In this context, due to the changing tourism and tourist structures, tourists aim to experience unique and authentic experiences, experience new tastes and cultures rather than classical tourism types. The concept of gastronomic identity, which is seen as an important resource for visitors seeking new experiences, best reflects not only the food of a society, but also the culture that it has lived from past to present. It is thought that the unique experiences of tourists will have positive effects on both local development and destination competition. In addition to the unique values of the destination, the mediating role of reputation has been measured and examined in this research. This research has been prepared to determine the perspectives of the local people living in Rize on gastronomic identity, destination competition and destination reputation. Quantitative research approach was adopted in the study. The sample of the research consists of the local people living in Rize. Data were collected electronically using the questionnaire technique. As a result of the analysis, it has been determined that the gastronomic identity of Rize is effective in destination competition, and the reputation of the destination is effective as an intermediary role. It is thought that the research will contribute to the literature and contribute to the research and planning to be made for the gastronomic identity of Rize.

Kaynakça

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Rize Gastronomik Kimliğinin Arz Yönlü Destinasyon Rekabetçiliğinde Destinasyon İtibarının Aracı Rolü

Yıl 2023, Cilt: 7 Sayı: 2, 893 - 916, 31.05.2023
https://doi.org/10.29023/alanyaakademik.1210551

Öz

Günümüz turist eğilimlerinde değişimlerin olduğu gözlenmektedir. Yaşanan bu değişimler turistlerin tercihlerini etkilereyek, klasik turizm türlerinden ziyade eşsiz ve otantik deneyimler yaşamaya yöneltmiştir. Yeni deneyimler arayan turistler için önemli bir kaynak olarak görülen gastronomik kimlik kavramı, bir toplumun sadece yemeklerini değil aynı zamanda geçmişten günümüze yaşadığı kültürü de en iyi şekilde yansıtmaktadır. Turistlerin yaşadığı eşsiz deneyimlerin gerek yerel kalkınmaya gerekse destinasyon rekabetine olumlu etkilerinin olacağı düşünülmektedir. Destinasyonun sahip olduğu özgün değerlerin yanında bu araştırmada destinasyon itibarının aracı rolü ölçülerek incelenmiştir. Bu araştırma Rize’de yaşayan yerel halkın gastronomik kimlik, destinasyon rekabeti ve destinasyon itibarına yönelik bakış açılarını belirlemek amacıyla hazırlanmıştır. Araştırmada nicel araştırma yaklaşımı benimsenmiştir. Araştırmanın örneklemini Rize’de yaşamakta olan yerel halk oluşturmaktadır. Veriler anket tekniği kullanılarak elektronik olarak toplanmıştır. Yapılan analizler neticesinde Rize’nin gastronomik kimliğinin destinasyon rekabetinde etkili olduğu, destinasyon itibarının ise aracı rol olarak etkili olduğu belirlenmiştir. Yapılan araştırmanın literatüre katkı sağlayacağı ve Rize gastronomik kimliği için yapılacak araştırma ve planlamalara katkı sağlayacağı düşünülmektedir.

Kaynakça

  • ACUNER, E., & KESKİN, C. (2022). “Gastronomi turizmi kapsamında lezzetin izinde kokulu üzüm”. Gümüşhane Üniversitesi Sosyal bilimler Dergisi, 13(1), 255-271.
  • AHMED, Z. U. (1991). “Marketing Your community: Correcting a Negative Image: Some destinations have gained a negative image in the minds of travelers. Here are some marketing methods for offsetting a bad image—whether the reputation is deserved or not”. Cornell Hotel and Restaurant Administration Quarterly, 31(4), 24-27.
  • AKBULUT, B. A. (2019). Destinasyon markası oluşumunda gastronomik kimlik ve imaj: Konya örneği. [Doktora tezi, Gazi Üniversitesi]. https://tez.yok.gov.tr/UlusalTezMerkezi/ adresinden alındı
  • ALİ, T., MARC, B., OMAR, B., SOULAIMANE, K., & LARBI, S. (2021). “Exploring destination's negative e-reputation using aspect based sentiment analysis approach: Case of Marrakech destination on TripAdvisor”. Tourism Management Perspectives, 40.
  • ALONSO, A. D. (2016). “Stakeholders, collaboration, food, and wine: The case of Jumilla's Gastronomic Days”. Journal of Convention & Event Tourism, 17(3), 173-191.
  • ALONSO, A. D., KOK, S., & O'BRIEN, S. (2018). 'We are only scratching the surface'–a resource-based and dynamic capabilities approach in the context of culinary tourism development. Tourism Recreation Research, 43(4), 511-526.
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  • KAYA, Ö. (2015, 03 05). İlişkisel araştırma yöntemi. 09 02, 2021 tarihinde https://avuoarastirma.files.wordpress.com/2015/03/iliskisel-arastirma-yontemi.pdf adresinden alındı
  • KIRMIZIGÜL, B. (2019). Destinasyon algıları bakımından Elazığ ve Tunceli illerinin karşılaştırılması: Emit Turizm Fuarı ziyaretçileri üzerinde bir araştırma. 3. Uluslararsı Turizmin Geleceği Kongresi; İnovasyon, Girişimcilik ve Sürdürebilirlik Kongresi. 55, s. 8-17. Mersin Üniversitesi Yayınları.
  • KILIÇ, S. (2012). "Örnek büyüklüğü, güç kavramları ve örnek büyüklüğü hesaplaması". Journal of Mood Disorders, 2(3), 140-142.
  • KIVELA, J., & CROTTS, J. C. (2006). "Tourism and gastronomy: Gastronomy's influence on how tourists experience a destination". Journal of Hospitality & Tourism Research(30), 354-377.
  • KIVELA, J. J., & CROTTS, J. C. (2009). "Understanding travelers' experiences of gastronomy through etymology and narration". Journal of Hospitality & Tourism Research, 33(2), 161-192.
  • KOMŠIĆ, J., & DORČIĆ, J. (2016). "Tourism destination competitiveness and online reputation: Conceptualization and literature framework analysis". Tourism & Hospitality Industry, 144-157.
  • KOZAK, M., & RIMMINGTON, M. (1999). "Measuring tourist destination competitiveness: Conceptual considerations and empirical findings. International Journal of Hospitality Management", 18(3), 279-283.
  • KYRIAKAKI, A., ZAGKOTSI, S., & TRIHAS, N. (2013). Creating authentic gastronomic experiences for tourists through local agricultural products: The 'Greek breakfast'project. 21. International Scientific Conference-Tourism Trends and Advances in the.
  • LAI, M. Y., KHOO-LATTIMORE, C., & WANG, Y. (2018). "A perception gap investigation into food and cuisine image attributes for destination branding from the host perspective: The case of Australia". Tourism Management, 69, 579-595.
  • LEE, S., NGUYEN, H. N., LEE, K.-S., CHUA, B.-L., & HAN, H. (2018). "Price, people, location, culture and reputation: Determinants of Malaysia as study destination by international hospitality and tourism undergraduates". Journal of Tourism and Cultural Change, 16(4), 335-347.
  • LÓPEZ-GUZMÁN, T., & SÁNCHEZ-CAÑIZARES, S. (2011). "Gastronomy, tourism and destination differentiation: a case study in Spain". Review of Economics & Finance, 63-72.
  • MACKINNON, D. P., FAIRCHILD, A. J., & FRITZ, M. S. (2007). "Mediation analysis. Analysis". Annual Review of Psychology, 58(1), 593-614.
  • MARCHIORI, E., INVERSINI, A., CANTONI, L., & DEDEKIND, C. (2010). Towards a tourism destination reputation model. A first step. Proceedings of the 6th International Conference “Thought Leaders in Brand Management, (s. 921-930). Lugano, Switzerland.
  • MERCER, L. K., & SONG, H. R. (2020). "Catalanidad in the kitchen: Tourism, gastronomy and identity in modern and contemporary Barcelona". Bulletin of Spanish Studies, 97(4), 650-680.
  • MILIČEVIĆ, K., MIHALIČ, T., & SEVER, I. (2017). "An investigation of the relationship between destination branding and destination competitiveness". Journal of Travel & Tourism Marketing, 34(2), 209-221.
  • MORGAN, N., PRITCHARD, A. & PRIDE, R. (2011). "Destination brands: Managing place reputation (3rd edition)". Place Branding and Public Diplomacy, 7(4), 316-320.
  • NEBİOĞLU, O. (2017). "Gastronomik kimlik ve gastronomik turizm ürünlerinin sınıflandırılması üzerine nitel bir araştırma: Alanya Örneği". Journal of Tourism and Gastronomy Studies, 5(2), 39-60.
  • NELSON, V. (2015). Place reputation: representing Houston, "Texas as a creative destination through culinary culture". Tourism Geographies, 17(2), 192-207.
  • NOGUER-JUNCÀ, E., CRESPI-VALLBONA, M., & FUSTÉ-FORNÉC, F. (2021). Sociocultural and gastronomic revaluation of local products: trumfa in the Vall de Camprodon (Catalonia, Spain). International Journal of Gastronomy and Food Science, 26, 1-8.
  • ONDIEKI, E. B., KOTUT, E. J., CAROLINE, G., & WAMBARI, E. M. (2017). "Gastronomic identity: Role of the environment and culture on culinary tourism". African Journal of Tourism, Hospitality and Leisure Studies, 3(1), 17-21.
  • ÖZKAN, F. (2019). Gastronomik kimlik oluşturmada coğrafi işaretli ürünlerin etkisi: Afyonkarahisar örneği. [Yüksek lisans tezi, Afyon Kocatepe Üniversitesi]. https://tez.yok.gov.tr/UlusalTezMerkezi/ adresinden alındı
  • PREACHER, K. J., RUCKER, D. D., & HAYES, A. F. (2007). "Addressing moderated mediation hypotheses: Theory, methods, and prescriptions". Multivariate Behavioral Research, 42(1), 185-227.
  • RAMÓN, N. D., ROSELL, B. F., FRANSI, E. C., & ROIG, E. M. (2018). "Posturing or enjoying the gastronomic experience? Effects of reputation and experience in the recommendation of upscale restaurants". Cuadernos de Turismo, 42, 605-608.
  • RINALDI, C. (2017). "Food and gastronomy for sustainable place development: A multidisciplinary analysis of different theoretical approaches". Sustainability, 1-25.
  • SAÇLI, Ç., EFE, D., SUNAR, H., & ERÖZ, B. (2018). Turizmde online müşteri deneyimleri ile itibar yönetimi arasındaki ilişki ve örnek uygulamalar. 2. Uluslararası Turizmin Geleceği; İnovasyon, Girişimcilik ve Sürdürebilirlik Kongresi (s. 34-40). Mersin Üniversitesi Yayınları.
  • SERÇEK, G. Ö., & SERÇEK, S. (2015). "The role and importance of gastronomy tourism on destination branding". Journal of Tourism Theory and Research, 1(1), 15-28.
  • SEYİTOĞLU, F., & IVANOV, S. (2020). "A conceptual study of the strategic role of gastronomy in tourism destinations". International Journal of Gastronomy and Food Science, 21, 1-21.
  • SU, L., HUANG, Y., & HSU, M. (2018). "Unraveling the impact of destination reputation on place attachment and behavior outcomes among Chinese urban tourists". Journal of Hospitality and Tourism, 1(4), 290-308.
  • SUNA, B., & ALVAREZ, M. D. (2019). "Gastronomic identity of Gaziantep: Perceptions of tourists and residents". Advances in Hospitality and Tourism Research (AHTR), 7(2), 167-187.
  • SUNA, B., & ALVAREZ, M. D. (2021). "The role of gastronomy in shaping the destination's brand identity: An empirical analysis based on stakeholders' opinions". Journal of Hospitality Marketing & Management, 30(6), 738-758.
  • SUNA, B., & UÇUK, C. (2018). "Coğrafi işaret ile tescil edilmiş ürüne sahip olmanın destinasyon pazarlamasına etkisi". Journal of Tourism and Gastronomy Studies, 6(3), 100-118.
  • SUNHEE, N. Y. (2015). "Multi-dimensional scale to measure destination food image: Case of Korean food". British Food Journal, 117, 12.
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  • TIMOTHY, D. J., & RON, A. S. (2013). "Understanding heritage cuisines and tourism: Identity, image, authenticity, and change". Journal of Heritage Tourism, 2(3), 99-104.
  • TORRE, G. M., ROJAS, R. H., & ROMERO, V. N. (2016). "The study of gastronomic tourism in Cordoba and the association of the cuisine. An econometric analysis". Tourism and Hospitality Management, 22(2), 173-191.
  • TÜRKİYE İSTATİSTİK KURUMU TUİK. (2020, Aralık 07). TUİK. https://www.tuik.gov.tr/: https://data.tuik.gov.tr/Bulten/Index?p=Adrese-Dayal%C4%B1-N%C3%BCfus-Kay%C4%B1t-Sistemi-Sonu%C3%A7lar%C4%B1-2019-33705&dil=1 adresinden alındı
  • TUTSUN, E. (2019, 10). İlişkisel araştırma yöntemi. 11 02, 2020 tarihinde https://www.researchgate.net/publication/337678859_Iliskisel_Arastirma_Yontemi adresinden alındı
  • UYSAL, İ., & KILIÇ, A. F. (2022). "Normal dağılım ikilemi". Anadolu Journal of Edicational Sciences International, 12(1), 220-248.
  • VALDEZ, L. M., & FONTECHA, J. F. (2018). La gastronomía: Una fuente para el desarrollo del turismo y el fortalecimiento de la identidad cultural en santander (Gastronomy: A source for the development of tourism and the strengthening of cultural identity in santander). Turismo y Sociedad, 22, 167-193.
  • VÁZQUEZ-MARTINEZ, U. J., SANCHIS-PEDREGOSA, C., & LEAL-RODRÍGUEZ, A. L. (2019). "Is gastronomy a relevant factor for sustainable tourism? An empirical analysis of Spain country brand". Sustainability, 11(9), 1-13.
  • VENGESAYI, S. (2003). "A conceptual model of tourism destination competitiveness and attractiveness". 637-647.
  • VENGESAYI, S., MAVONDO, F., & REISINGER, Y. (2013). "Tourism destination competitiveness: The impact of destination resources, support services and human factors". Journal of Tourism, 14(1), 79.
  • YOON, Y. (2002). Development of a structural model for tourism destination competitiveness from stakeholders’ perspective. [Doctoral dissertation, Virginia Tech University].
Toplam 96 adet kaynakça vardır.

Ayrıntılar

Birincil Dil Türkçe
Konular Finans
Bölüm Makaleler
Yazarlar

Elif Acuner 0000-0002-7769-8705

Cem Keskin 0000-0003-2591-3802

Yayımlanma Tarihi 31 Mayıs 2023
Kabul Tarihi 5 Mayıs 2023
Yayımlandığı Sayı Yıl 2023 Cilt: 7 Sayı: 2

Kaynak Göster

APA Acuner, E., & Keskin, C. (2023). Rize Gastronomik Kimliğinin Arz Yönlü Destinasyon Rekabetçiliğinde Destinasyon İtibarının Aracı Rolü. Alanya Akademik Bakış, 7(2), 893-916. https://doi.org/10.29023/alanyaakademik.1210551