The Strategic Process of Integrating Gastronomy and Tourism: The Case of Cappodocia

被引：7

作者：

Aydin, Ayla ^{[1
]}

机构：

[1] Univ Ankara Haci Bayram Veli, Inst Postgrad Educ, Dept Gastron & Culinary Arts, Ankara, Turkey

来源：

JOURNAL OF CULINARY SCIENCE & TECHNOLOGY | 2020年 / 18卷 / 05期

关键词：

Gastronomy; strategy implementations in gastronomy tourism; gastronomic identity; emergent strategy; qualitative research;

D O I：

10.1080/15428052.2019.1616022

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

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.

引用

页码：347 / 370

页数：24

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