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Journals / Anatolia: Turizm Araştırmaları Dergisi / 2017 / Cilt: 28 - Sayı: 1

Restaurant Configurations in Tourism Destinations: A Qualitative Study About Cappadocia

Turizm Destinasyonlarında Restoran Biçimleşmeleri: Kapadokya Bölgesi Üzerine Nitel Bir Araştırma

Gökhan YILMAZ
BAHATTİN ÖZDEMİR
Pages
81–95
DOI
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AI Summary & Key Takeaways

AI Insight
⚡ TL;DR(Too Long; Didn't Read)

The study also revealed that tourism and tourist behaviors have an impact on emergence of distinct restaurant configurations

📌 3 Key Takeaways

🎯
Objective & Hypothesis:The purpose of this research is to discover how distinct restaurant configurations emerge in a tourism destination with a particular attention to understanding the role of tourism and tourist behavior.
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Key Findings & Data:The interviews were conducted with 12 tourism shareholders in the region.
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Conclusion & Impact:The study also revealed that tourism and tourist behaviors have an impact on emergence of distinct restaurant configurations
🔬Design:Research Article
📍Scope:Comprehensive Sample
⚙️Variables:Domain Parameters

Abstract

The purpose of this research is to discover how distinct restaurant configurations emerge in a tourism destination with a particular attention to understanding the role of tourism and tourist behavior. The research was conducted in Cappadocia Region. The study took a qualitative research approach in which semi-structured interviews and document analysis were employed as major data collection techniques whereas content analysis was the primary method of analyzing the qualitative data. The interviews were conducted with 12 tourism shareholders in the region. The findings of the study indicated the main restaurant configurations were hotel restaurants, group restaurants, boutique restaurants, ethnic restaurants, and kebab and pita restaurants. The study also revealed that tourism and tourist behaviors have an impact on emergence of distinct restaurant configurations

Özet

Araştırmada bir turizm destinasyonunda ortaya çıkabilecek restoran biçimleşmelerinin belirlenmesi ve bunda turist profili ve davranışının nasıl bir rol oynadığının anlaşılması amaçlanmaktadır. Araştırmanın alanı Kapadokya bölgesi olarak belirlenmiştir. Araştırmada nitel yaklaşım çerçevesinde veri toplama tekniği olarak doküman incelenmesi ile yarı yapılandırılmış görüşme gerçekleştirilmiş, veri analiz yöntemi olarak da içerik analizinden faydalanılmıştır. Görüşmeler bölgedeki 12 turizm paydaşı ile gerçekleştirilmiştir. Bulgular Kapadokya bölgesinde restoran biçimleşmelerinin otel restoranları, grup restoranları, butik restoranlar, etnik restoranlar ile kebap ve pide restoranları şeklinde olduğunu göstermektedir. Çalışmada restoran biçimleşmelerinde turizm türü ve turist davranışlarının etkilerine ilişkin bulgular da saptanmıştır

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Cite This Article

YILMAZ, G., ÖZDEMİR, B. (2017). Restaurant Configurations in Tourism Destinations: A Qualitative Study About Cappadocia. Anatolia: Turizm Araştırmaları Dergisi, Cilt: 28 - Sayı: 1, 81–95. https://ajindex.com/articles/146115

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