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
收藏
页码：347 / 370
页数：24
相关论文
共 41 条
  • [11] The qualitative research interview
    DiCicco-Bloom, B
    Crabtree, BF
    [J]. MEDICAL EDUCATION, 2006, 40 (04) : 314 - 321
  • [12] Fox R., 2007, International Journal of Hospitality Management, V26, P546, DOI 10.1016/j.ijhm.2006.03.001
  • [13] Gonzalez F.J. A., 2001, The International Journal of Organizational Analysis, V9, P327, DOI [10.1108/eb028939, DOI 10.1108/EB028939]
  • [14] THE RESOURCE-BASED THEORY OF COMPETITIVE ADVANTAGE - IMPLICATIONS FOR STRATEGY FORMULATION
    GRANT, RM
    [J]. CALIFORNIA MANAGEMENT REVIEW, 1991, 33 (03) : 114 - 135
  • [15] Hall C.M., 2004, FOOD TOURISM WORLD D, P1, DOI [DOI 10.4324/9780080477862, 10.4324/9780080477862-9, DOI 10.4324/9780080477862-9]
  • [16] Culinary Tourism-A Case Study of the Gastronomic Capital
    Harrington, Robert J.
    Ottenbacher, Michael C.
    [J]. JOURNAL OF CULINARY SCIENCE & TECHNOLOGY, 2010, 8 (01) : 14 - 32
  • [17] Food tourism reviewed
    Henderson, Joan C.
    [J]. BRITISH FOOD JOURNAL, 2009, 111 (4-5): : 317 - 326
  • [18] CONSTRUCTING INDICATORS OF CULINARY TOURISM STRATEGY: AN APPLICATION OF RESOURCE-BASED THEORY
    Horng, Jeou-Shyan
    Tsai, Chen-Tsang
    [J]. JOURNAL OF TRAVEL & TOURISM MARKETING, 2012, 29 (08) : 796 - 816
  • [19] Kivela J., 2006, Journal of Hospitality & Tourism Research, V30, P354, DOI 10.1177/1096348006286797
  • [20] UNDERSTANDING TRAVELERS' EXPERIENCES OF GASTRONOMY THROUGH ETYMOLOGY AND NARRATION
    Kivela, Jaksa J.
    Crotts, John C.
    [J]. JOURNAL OF HOSPITALITY & TOURISM RESEARCH, 2009, 33 (02) : 161 - 192
12345