Bartın İli Doğa Temelli Turizm Faaliyetlerinde Bilgi ve İletişim Teknolojilerinin Kullanımı (The Use of Information and Communicatıon Technologies in Nature-Based Tourism Actıvities ın Bartın Province)

Authors

  • Hande UYAR OĞUZ

DOI:

https://doi.org/10.21325/jotags.2021.918

Keywords:

Nature based tourism, ICT, Bartın province

Abstract

Along with agriculture and forestry, another sector targeted for the development of Bartın province is tourism. The fact that 52% of Kure Mountains National Park is situated within the borders of Bartın indicates that, among the types of tourism in the destination, nature-based tourism activities need to be primarily developed. In this context, the active use of information and communication technologies (ICT) in nature-based tourism is essential for the Province. The aim of this study is to determine what ICT-based applications that can be used in nature-based tourism activities in Bartın Province. In the literature review, 4 main criteria and 21 sub-components for ICT were identified, and these components were analyzed through descriptive analysis which is one of the qualitative research methods. As a result of the study, it is revealed that it is necessary to establish information-communication technology units within public institutions and organizations that will help the region’s visibility for nature-based tourism increase systematically in (i) preparing and uploading tourism activities that can be realized in the province to all GPS and navigation platforms, especially OpenStreet Map (ii) activating applications such as geotagging and geocaching for the province and (iii) ensuring the website developed by the Regional Directorate of Nature Conservation and National Parks to be dynamic and up-to-date.

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Published

02/27/2023

How to Cite

UYAR OĞUZ, H. (2023). Bartın İli Doğa Temelli Turizm Faaliyetlerinde Bilgi ve İletişim Teknolojilerinin Kullanımı (The Use of Information and Communicatıon Technologies in Nature-Based Tourism Actıvities ın Bartın Province). Journal of Tourism & Gastronomy Studies, 9(4), 2758–2775. https://doi.org/10.21325/jotags.2021.918