EVALUATING TOURISM ACTIVITIES BY BUSINESSES ON PRESENTING OF TURKISH COUSINE CULTURE

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EVALUATING TOURISM ACTIVITIES BY BUSINESSES ON PRESENTING OF TURKISH COUSINE CULTURE

Journal Title: The Journal of International Social Research - Year 2016, Vol 9, Issue 42

Abstract

Presentation activities, a country’s or destinations basic specialties like cultural values, history, art, nature… prepared as raising awareness to potential domestic and foreign tourists in tourism market to increase tourism income are one of the tourism marketing method that countries use frequently. Today, for in the ascendant gastronomy tourism, learning tourists’ different cuisine cultures on place or region and demanding try or take education, organizing various presentation activities that will bring cuisine cultures’ attraction into forefront, are needed domestically and abroad. For this reason, various presentation activities are organized in domestically and abroad by persons that set their heart on Turkish cuisine and cuisine culture or by commissioned public and private agency and institutions. This study is aiming evaluate tourism activities, which are presenting Turkish cuisine and cuisine culture, and offering suggestion by tourism business. Between 1 March and 1 September, to 535 voluntary and operating tourism businesses in İstanbul surveys prepared by helping questions used in previous studies and composed by six parts, were applied and obtained data were evaluated in SPSS program. According to this, generally in businesses’ menus foods both Turkish cuisine and World cuisine are taking part (p<0.001), Turkish cuisine foods are preferred more by domestic quests (p<0.001), even businesses do not think domestic and foreign projects and activities to present Turkish cuisine are enough (p<0.01) they do not attend any project or activity (p<0.001), 5 stars hotel businesses to domestic and foreign cooking competitions (p<0.001), 4 stars hotel businesses to domestic cooking competitions and food festivals (p<0.01), 3 stars hotel businesses and restaurants’ do not attending any activity (p<0.001) have been discovered. Consequently, as presenting activities’ carried out independently from tourism businesses will not bring aimed success, providing tourism businesses’ active attendance to domestic and foreign activities presenting Turkish cuisine and cuisine culture, in organizing and maintaining these activities commissioned and servicing voluntarily agency and institutions from Turkey and tourism businesses coming together in common platform and beginning studies are suggested.

Authors and Affiliations

Ümit SORMAZ

Keywords

EP ID EP250595
DOI 10.17719/jisr.20164216309
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