Comparison of The Tour Contents of Travel Agencies Organizing Gastronomy Tours in Turkey and Italy
Journal Title: UNKNOWN - Year 2021, Vol 1, Issue 2
Abstract
Since the first periods of history, human beings have traveled from one place to another in order to meet their need for food and water. Over time, it developed its production methods and became settled in a position to produce its own food around a certain water source. Today, eating and drinking goes beyond individual necessity and turns into an activity that people do for pleasure, and individuals tend to travel in order to taste the flavors offered by a popular restaurant, to have an idea about the food and culinary cultures of the countries, or to have gastronomic experiences. In this study, in order to examine and compare the gastronomic tour programs of travel companies operating in Turkey and Italy, an internet-based search was made and the tour programs of the agencies that organize Gastronomy tours in the two countries were subjected to content analysis. 21 tour programs from each country belonging to different agencies were examined. In line with the research findings, it is seen that the gastronomic tours organized in Turkey are more culturally focused, more oriented towards gastronomic tasting events, and tour programs that offer the visitor experience such as harvesting and cooking activities are weaker than tours in Italy. In addition, in terms of tour duration, it can be said that the tours organized in Turkey are between 2-4 days, while the gastronomic tours organized in Italy offer more gastronomic experience in a longer period of 3 to 8 days.
Authors and Affiliations
Mehtap YÜCEL GÜNGÖR,Pınar ŞENEL, Seden DOĞAN
Keywords
Related Articles
- EP ID EP695969
- DOI -
- Views 53
- Downloads 0
The Effects of Organizational Stressors on Motivation of Front Office Employees in Hotel Establishments
The main purpose of this paper is to determine front office emloyees’ organisational stres factors and investigate the effect of organisational stress factors on their motivation in hotel establishments. Also, the relat...
From Crisis to Opportunity: “Vaccine Tourism”*
The study aims to examine tourism destinations and businesses’ tourism campaigns involving vaccines. The crisis environment experienced due to the COVID-19 pandemic has adversely affected many industries as well as the...
Examining Visitors’ Comments and Complaints Against Hotel Businesses: The Example of the World’s First Robotic Hotel “Henn na Hotel”
With the development of technology, the development of robot and robotic technologies has begun to be used in the tourism industry as well as in all industries. In light of these developments, the study chose the Henn-n...
CITTASLOW” Unvanı Kent Turizmine Yeni Bir Soluk Getirir Mi? Yalvaç Örneği
Nowadays, the concept of ” speed “ manifests itself everywhere. Especially in production and consumption, the striking “speed” has caused production and consumption to come to unobtrusive dimensions. People and institut...
Bicycle Tourism as a Way of Sustainable Tourism: The Case of European Union (EU)
Today, people demonstrate the importance they give to healthy life by displaying an environmentally friendly attitude in their homes, outdoors, workp-laces and almost every area of daily life. Healthy life is now consid...