Kayseri İlinin Gastronomi Destinasyonu Olarak Pazarlanması
Yıl: 2022 Cilt: 10 Sayı: 1 Sayfa Aralığı: 716 - 731 Metin Dili: Türkçe DOI: 10.21325/jotags.2022.1012 İndeks Tarihi: 11-06-2022
Kayseri İlinin Gastronomi Destinasyonu Olarak Pazarlanması
Öz: Destinasyon çekiciliği birçok bileşene bağlıdır ve genel olarak doğal ve insan yapımı olmak
üzere iki ana boyutta değerlendirilebilir. Bu bileşenler içerisinde hem doğal hem de insan
yapımı bileşenleri içeren gastronomik unsurlar, her geçen gün daha da önem kazanmaya
başlamıştır ve destinasyon çekiciliğinde hem doğrudan hem de dolaylı etkiye sahiptir. Bu
bağlamda, bu çalışma, gastronomik unsurların destinasyon düzeyinde pazarlama
faaliyetlerinde kullanılmasına ilişkin ilgili bilgi birikimine katkılar sunmayı
amaçlamaktadır. Bu çerçevede, Kayseri İli örneğinde değerlendirmeler yapılarak,
Kayseri’nin tanıtımına ilişkin materyallerde yerel gastronomik unsur olarak yerel yiyecek
ve içeceklere yer verilme düzeyi araştırılmıştır. Tanıtım materyallerinde sunulan yiyecek ve
içecekler, içerik analizi yöntemi ile incelenmiş ve ilgili bilgi birikimine katkılar sunulmaya
çalışılmıştır. Sonuç olarak, Kayseri’nin bir gastronomi destinasyonu olarak tanıtılabilmesi
için pazarlama çabalarında yerel mutfak kaynaklarının daha iyi nasıl kullanılabileceğine
ilişkin öneriler ortaya konulmuştur.
Anahtar Kelime: Marketing of Kayseri Province as a Gastronomy Destination
Öz: The attraction of the destination depends on many components, which can be evaluated in
two main dimensions: natural and man-made. Among these components, gastronomic
elements, which are becoming more important every day today due to their elements
covering both the natural and the human factor, are included as having a direct or indirect
influence factor. In this context, this study aims to contribute to the relevant knowledge
about the use of gastronomic elements in marketing activities at the destination level. In
this context, evaluations were made on the example of Kayseri Province and the level of
inclusion of local food and beverages as a local gastronomic element in the materials related
to the promotion of Kayseri was determined by the content analysis method within the
limits of the study and contributions to the relevant knowledge were tried to be presented.
As a result, recommendations have been put forward on how to better use local culinary
resources in marketing efforts so that Kayseri can be promoted as a gastronomic
destination.
Anahtar Kelime: Belge Türü: Makale Makale Türü: Araştırma Makalesi Erişim Türü: Erişime Açık
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APA | EREN D, Karamustafa A (2022). Kayseri İlinin Gastronomi Destinasyonu Olarak Pazarlanması. , 716 - 731. 10.21325/jotags.2022.1012 |
Chicago | EREN Duygu,Karamustafa Ahmet Tuğrul Kayseri İlinin Gastronomi Destinasyonu Olarak Pazarlanması. (2022): 716 - 731. 10.21325/jotags.2022.1012 |
MLA | EREN Duygu,Karamustafa Ahmet Tuğrul Kayseri İlinin Gastronomi Destinasyonu Olarak Pazarlanması. , 2022, ss.716 - 731. 10.21325/jotags.2022.1012 |
AMA | EREN D,Karamustafa A Kayseri İlinin Gastronomi Destinasyonu Olarak Pazarlanması. . 2022; 716 - 731. 10.21325/jotags.2022.1012 |
Vancouver | EREN D,Karamustafa A Kayseri İlinin Gastronomi Destinasyonu Olarak Pazarlanması. . 2022; 716 - 731. 10.21325/jotags.2022.1012 |
IEEE | EREN D,Karamustafa A "Kayseri İlinin Gastronomi Destinasyonu Olarak Pazarlanması." , ss.716 - 731, 2022. 10.21325/jotags.2022.1012 |
ISNAD | EREN, Duygu - Karamustafa, Ahmet Tuğrul. "Kayseri İlinin Gastronomi Destinasyonu Olarak Pazarlanması". (2022), 716-731. https://doi.org/10.21325/jotags.2022.1012 |
APA | EREN D, Karamustafa A (2022). Kayseri İlinin Gastronomi Destinasyonu Olarak Pazarlanması. Journal of Tourism and Gastronomy Studies, 10(1), 716 - 731. 10.21325/jotags.2022.1012 |
Chicago | EREN Duygu,Karamustafa Ahmet Tuğrul Kayseri İlinin Gastronomi Destinasyonu Olarak Pazarlanması. Journal of Tourism and Gastronomy Studies 10, no.1 (2022): 716 - 731. 10.21325/jotags.2022.1012 |
MLA | EREN Duygu,Karamustafa Ahmet Tuğrul Kayseri İlinin Gastronomi Destinasyonu Olarak Pazarlanması. Journal of Tourism and Gastronomy Studies, vol.10, no.1, 2022, ss.716 - 731. 10.21325/jotags.2022.1012 |
AMA | EREN D,Karamustafa A Kayseri İlinin Gastronomi Destinasyonu Olarak Pazarlanması. Journal of Tourism and Gastronomy Studies. 2022; 10(1): 716 - 731. 10.21325/jotags.2022.1012 |
Vancouver | EREN D,Karamustafa A Kayseri İlinin Gastronomi Destinasyonu Olarak Pazarlanması. Journal of Tourism and Gastronomy Studies. 2022; 10(1): 716 - 731. 10.21325/jotags.2022.1012 |
IEEE | EREN D,Karamustafa A "Kayseri İlinin Gastronomi Destinasyonu Olarak Pazarlanması." Journal of Tourism and Gastronomy Studies, 10, ss.716 - 731, 2022. 10.21325/jotags.2022.1012 |
ISNAD | EREN, Duygu - Karamustafa, Ahmet Tuğrul. "Kayseri İlinin Gastronomi Destinasyonu Olarak Pazarlanması". Journal of Tourism and Gastronomy Studies 10/1 (2022), 716-731. https://doi.org/10.21325/jotags.2022.1012 |