Turist Rehberlerinin Coğrafi İşaretli Gastronomik Ürünleri Farkındalıklarının İncelenmesi (Examination of Tourist Guides' Awareness of Geographical Indication Gastronomic Products)
DOI:
https://doi.org/10.21325/jotags.2025.1599Keywords:
Geographical indicated products, Tourist guide, Aydın, GastronomyAbstract
The aim of this research is to reveal the level of awareness and usage of geographically indicated gastronomic products of Aydın province by tourist guides. In the study, semi-structured interview technique, a qualitative research method, was used to interview 15 tourist guides, and the data obtained were analyzed through content analysis. According to the research results, all the tourist guides include Aydın figs and olives in their tours, evaluating them both in terms of narration and tasting. After these products, types of pide and strawberries are the most frequently mentioned items, but some guides stated that they had heard of certain geographically indicated gastronomic products of Aydın for the first time. Based on this, it can be said that tourist guides have a high level of awareness regarding Aydın’s geographically indicated products; however, for them to include these products more in their tours, it is necessary to improve their knowledge and skills.
References
Adina, C., Gabriela, C., & Roxana-Denisa, A. (2015). Country-of-origin effects on perceived brand positioning. Procedia Economics and Finance, 23, 422-427. https://doi.org/10.1016/S2212-5671(15)00383-4.
Akyurt Kurnaz, H. & Güzel, Ö. (2022). Gastronomi rehberliği. H. Akyurt Kurnaz, A. Kurnaz (Eds.). Gastronomi Rehberliği. Detay Yayıncılık.
Akay, B., & Özöğütçü, B. (2018). Turist rehberlerinin turlarda gastronomiyi kullanmaları üzerine bir araştırma. Journal of Tourism and Gastronomy Studies, 6(3), 143-153. DOI:10.21325/jotags.2018.244.
Aktaş, A., & Akgül, O. Gökdemir, S., (2023). Turist rehberlerinin coğrafi işaretlere yönelik farkındalıkları. Journal of Gastronomy, Hospitality and Travel, 6(2) 738-755. DOİ: 10.33083/joghat.2023.297.
Altıntaş, V., & Hazarhun, E. (2020). İzmir’in gastronomi turizmi potansiyeline turist rehberlerinin bakış açıları. International Journal of Applied Economic and Finance Studies, 5(2), 13-36. ISSN 2548-0448.
Atay, E. (2013). Geographic indicatıors in the world and in turkey and the case of adapazarı ıslama köfte. İstanbul: Yeditepe Unıversıty Graduate Instıtute of Socıal Scıence, Master Degree.
Baltacı, A. (2018). Nitel araştırmalarda örnekleme yöntemleri ve örnek hacmi sorunsalı üzerine kavramsal bir inceleme. Bitlis Eren Üniversitesi Sosyal Bilimler Enstitüsü Dergisi, 7 (1), 231-274.
Bernard, H. R. (2002). Research methods in anthropology: Qualitative and quantitative approaches. 3rd Alta Mira Press; Walnut Creek, CA.
Cankül, D., & Yalçınkaya, T. (2021). Evaluation of gastronomy tourism from perspectives of professional tourist guides. Gastroia: Journal of Gastronomy And Travel Research, 5(2), 135-154.
Cohen, E., & Avieli, N. (2004). Food in tourism attraction and impediment. Annals of Tourism Research, 31(4), 755-7b78. https://doi.org/10.1016/j.annals.2004.02.003.
Cohen, E. (1985). The tourist guide—the origins, structure, and dynamics of a role. Annals of Tourism Research, 12, 5-29. https://doi.org/10.1016/0160-7383(85)90037-4.
Çokal, Z. Dalkılıç Yılmaz, F. (2019). Turist rehberlerinin yerel yemek kültürü bilgisinin tespit edilmesi: nevşehir örneği, 4. Uluslararası Gastronomi Turizmi Araştırmaları Kongresi, Aralık 19-21, Nevşehir.
Creswell, J. W. (2003). Research Design: Qualitative, Quantitative and Mixed Methods Approaches. California: Sage Publications.
Creswell, J. W. (2013). Research Design: Qualitative, Quantitative and Mixed Methods Approaches. New York: Sage.
Creswell, J. W. (2014). Research Design: Qualitative, Quantitative and Mixed Methods Approaches. (4th ed.). Thousand Oaks, CA: Sage.
de Guzman, A. B., Magnayon, J. C., Manuel, P. C., Moratillo, C. J. D., & Lim, P. J. M. (2019). It takes two to tango: phenomenologizing filipino tour guides experiences of aging foreign tourists’ mindfulness and involvement. Educational Gerontology, 45(11), 657-669. DOI:10.1080/03601277.2019.1686175.
Deng, W., Lu, C., Lin, Y., & Chen, W. (2020). A study on the effect of tourists value co-creation on the perceived value of souvenirs: Mediating role of psychological ownership and authenticity. Asia Pacific Journal of Tourism Research. 26(1):1-15. DOI:10.1080/10941665.2020.1763411.
Divya, N. D., & Anoop, K. K. (2018). Rural development through geographical indication. International Journal of Pure and Applied Mathematics, 119(16), 1385-1391. ISSN: 1314-3395.
Duffy, M. E. (1985). Designing nursing research: the qualitative-quantitative debate. J Adv Nurs. May;10(3):225-32. Online ISSN:2090-1437.
Düzgün, E. (2022). Kültür turlarında gastronomik ürünlerin tercih edilmesinde turist rehberlerinin önemi. Hitit Sosyal Bilimler Dergisi, 15(1), 120-141. https://doi.org/10.17218/hititsbd.1111524.
Fu, Y., Liu, X., Wang, Y., & Chao, R. (2018). How experiential consumption moderates the effects of souvenir authenticity on behavioral intention through perceived value. Tourism Management, 69, 356-367. DOI:10.1016/j.tourman.2018.06.023.
Gökovalı, U. (2007). Coğrafi işaretler ve ekonomik etkileri Türkiye örneği, İktisadi ve İdari Bilimler Dergisi, 21(2), 141-160.
Guba, E. G., & Lincoln, Y. S. (1982). Epistemological and methodological bases of naturalistic inquiry. Educational Technology Research and Development, 30(4), 233-252. https://doi.org/10.1007/BF02765185.
Guruge, M. C. B. (2020). Conceptual review on gastronomy tourism, International Journal of Scientific and Research Publications, 10(2), 319-325. DOI: 10.29322/IJSRP.10.02.2020.p9844 http://dx.doi.org/10.29322/IJSRP.10.02.2020.p9844.
Heung, V. C. (2008). Effects of tour leader's service quality on agency's reputation and customers' word-of-mouth. Journal of Vacation Marketing, 14(4), 305–315. DOI:10.1177/1356766708094752.
Holloway, I., & Wheeler, S. (1996). Qualitative research for nurses. Blackwell Science Ltd.
Houser, J. (2015). Nursing Research: Reading, Using, and Creating Evidence. (3rd ed.). Jones ve Bartlett Learning.
İrigüler, F., & Güler, M. E. (2015). Türkiye’deki profesyonel turist rehberlerinin gastronomi turizmine bakışı. 1. In International Gastronomic Tourism Congress (Vol. 10).
Jena, P. R., & Grote, U. (2010). Changing institutions to protect regional heritage: a case for geographical ındications in the ındian agrifood sector. Development Policy Review, 28(2), 217-236. https://doi.org/10.1111/j.1467-7679.2010.00482.x.
Joppe, M., Martin, D. W., & Waalen, J. (2001). Toronto’s Image as a destination: a comparative ımportance-satisfaction analysis by origin of visitor. Journal of Travel Research, 252-260. DOI:10.1177/004728750103900302.
Kalekahyası, S., & Göktaş, B. (2022). Coğrafi işaret almış yöresel ürünlerin bilinirlik düzeyi ve tüketici tutumlarına etkisi: Bayburt İli örneği. Stratejik ve Sosyal Araştırmalar Dergisi, 6(3), 673-702. https://doi.org/10.30692/sisad.1142517.
Kargiglioğlu, Ş., Bayram, G. E., & Çetin, Y. (2019). Gastronomi turlarının coğrafi işaretli ürünler aracılığı ile oluşturulması: Batı Karadeniz turları örneği. Gastroia: Journal of Gastronomy and Travel Research, 3(4), 624-639. https://doi.org/10.32958/gastoria.585792.
Kastenholz, E., Davis, D., Paul, G., (1999). Segmenting tourism in rural areas: the case of north and central Portugal, Journal of Travel Research, 37,353–363.
Keskin, E., Yetiş, Ş. A., & Yorgancı, B. (2020). Turist rehberlerinin gastronomiye yönelik bilgi ve algı düzeylerinin tavsiye niyetine etkisi: Kapadokya örneği. Seyahat ve Otel İşletmeciliği Dergisi, 17(3), 553-566. ttps://doi.org/10.24010/soid.763243.
Köroğlu, A., Köroğlu, O. ve Sarıoğlan, M. (2007). Türk mutfağının tanıtılmasında profesyonel turist rehberlerinin rolüne ilişkin ampirik bir çalışma. I. Ulusal Gastronomi Sempozyumu ve Sanatsal Etkinlikler, 4-5 Mayıs, Antalya.
Kyriakaki, A., Zagkotsi, S. & Trihas, N. (2016). Gastronomy, tourist experience and location. The Case Of The'greek Breakfast'. Tourismos, 11 (3): 227-261.
Lincoln, Y., & Guba, E. G. (1985). Naturalistic Inquiry. Newbury Park, CA: Sage
Mathers, N., Fox, N., & Hunn, A. (1998). Using İnterviews in A Research Project, Trent Focus for Research and Development in Primary Health Care, Trent Focus Group.
Mathisen, L. (2012). The Exploration of the memorable tourist experience. Advances in Hospitality and Leisure; Chen, S.J. Emerald Group Publishing Limited: Bingley, UK, 2012; Volume 8, pp. 21-41. DOI:10.1108/S1745-3542(2012)0000008006.
Moscardo, G. (2016). Exploring mindfulness and stories in tourist experiences. International Journal of Culture, Tourism and Hospitality Research. 111-124. https://doi.org/10.1108/IJCTHR-11-2016-0108.
Neuman, L. W. (2014). Social research methods: qualitative and quantitative approaches (Seventh Ed.). Essex: Pearson Education Limited.
Özkan Arslan, A. (2024). Gastronomi ve turist rehberliği, Gastronomi ve Mutfak Sanatları Üzerine Güncel Araştırmalar- III, H. Yazıt, K. Gencer (Edt.), DOI:10.58830/ozgur.pub484.c2002.
Patton, M. Q. (2002). Qualitative research and evaluation methods. 3rd Sage Publications; Thousand Oaks, CA.
Patton, M. Q. (1990). Qualitative research and evaluation methods (2nd ed.). Thousand Oaks, CA, US: Sage Publications, Inc.
Polat, E. (2017). Turizm ve coğrafi işaretleme: Balikesir örneği. Meriç Uluslararası Sosyal ve Stratejik Araştırmalar Dergisi, 1(1), 17-31.
Pomfret, G. (2011). Package mountaineer tourists holidaying in the French Alps: An evaluation of key influences encouraging their participation. Tourism Management, 32(3), 501-510. DOI: 10.1016/j.tourman.2010.04.001.
Reisinger, Y., & Steiner, C. (2006). Reconceptualising interpretation: The role of tour guides in authentic tourism. Current Issues in Tourism, 9(6), 481–498. doi: 10.2167/cit280.0.
Rokenes, A., Schumann, S., & Rose, J. (2015). The art of guiding in nature-based adventure tourism – how guides can create client value and positive experiences on mountain bike and backcountry ski tours’, Scandinavian Journal of Hospitality and Tourism, 15, pp. 62-82. DOI:10.1080/15022250.2015.1061733.
Seyitoğlu, F. (2020). Tourists’ perceptions of the tour guides: The case of gastronomictours in Istanbul Anatolia, VOL. 31, NO. 3, 393–405. https://doi.org/10.1080/13032917.2020.1735462.
Sharts-Hopko, N. C. (2002). Assessing rigor in qualitative research. Journal of the Association of Nurses In Aids Care, 13 (4), 84-86. DOI: 10.1016/S1055-3290(06)60374-9.
Tanrıkulu, M. (2007). Türkiye’de coğrafi işaretlerin tespiti ve tescil edilmesinin önemi, Uluslararası Sosyal Bilimler Eğitimi Dergisi, 1(2), 92-103.
Tekelioğlu, Y. (2019). Coğrafi işaretler ve Türkiye uygulamaları. Ufuk Üniversitesi Sosyal Bilimler Enstitüsü Dergisi, 8(15), 47-75.
Tobin, G. A., & Begley, C. M. (2004). Methodological rigour within a qualitative framework. Journal of Advanced Nursing, 48, 388–396. 10.1111/j.1365-2648.2004.03207.x.
Tomaş, M. (2014). Paket servis müşterilerinin sipariş vermede e-aracı kullanma nedenleri üzerine keşifsel bir araştırma: yemeksepeti.com Örneği. Journal of Internet Applications & Management/İnternet Uygulamaları ve Yönetimi Dergisi, 5(2). 29-41. https://doi.org/10.5505/iuyd.2014.27247.
Ülkü, A., & Göktaş, L. S. (2022). Tour Guide Competence in Gastronomy Tours. Journal of Tourismology, 8(2), 323-350. https://doi.org/10.26650/jot.2022.8.2.1135008.
Üner, E. H. & Şahin, G. G. (2016). Gastronomi turizmi potansiyelinin her şey dahil satış sistemi içinde değerlendirilmesi. Journal of Tourism and Gastronomy Studies, 4(3), 76-100. https://jotags.net/index.php/jotags/article/view/198.
Wong, J. Y., & Lee, W. H. (2012). Leadership through service: An exploratory study of the leadership style of tour leaders. Tourism Management, 33(4), 1112-1121. https://doi.org/10.1016/j.tourman.2011.11.022.
Yazıcıoğlu. İ., Işın. A. ve Yalçın. E. (2019). Coğrafi İşaretli Ürünlerin Gastronomi Turizmi Kapsamında Değerlendirilmesi: Akdeniz Bölgesi Örneği. Gastroia: Journal of Gastronomy and Travel Research. 3(4), 861-871. https://doi.org/10.32958/gastoria.571657.
https://www.igi-global.com/dictionary/creative-tourism-and-cultural-heritage/39289.
Turist Rehberleri Odaları Birliği (2024). https://www.tureb.org.tr/RehberIstatistik.
Türk Patent ve Marka Kurumu (2024). https://ci.turkpatent.gov.tr/sayfa/co%C4%9Frafi-i%C5%9Faret-.
Downloads
Published
How to Cite
Issue
Section
License
Copyright (c) 2025 Journal of Tourism & Gastronomy Studies
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.
