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Abstract


Evaluation Of Konya Gastronomy Tourism Potential

Gastronomy tourism, which is regarded as an alternative form of tourism, gives new food and beverage experience to tourists. And also it gives them chance to know the culture and history of the region where they had visited. Recently, the link between gastronomy and tourism has been strengthened to attract tourist attraction. But we should understand the importance of food and beverage culture of a region to link between gastronomy and tourism. We performed present research to highlight the elements of gastronomy in Konya and to offer suggestions for the development of gastronomy tourism. We preferred interview technique which is one of the qualitative research methods to obtain data. We had interview with managers, business owners and academicians who are experts in tourism to identify the gastronomic elements of Konya, to elaborate the potential of gastronomy and gastronomy, to detect the prospective development and proliferation of gastronomy tourism and to take required precautions in this context. The sampling is consisting of 35 people whose specialty is tourism. The respondents in the sample participate voluntarily in the research. We formed a questionnaire consisting of semi-structured interview question items which are gathered from the former researches in the literature. Research findings demonstrate that Konya province has potential to be a gastronomy city but it is on the bottom rung by comparison with others, and researchers and practitioners should put more effort forth to accomplish.



Keywords
Keywords: Konya Tourism, Gastronomy, Gastronomy Tourism, Gastronomic Tourism Potential.



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