Gastronomi turizminin turizm eğitimi programlarındaki yeri ve önemi -bir uygulama-
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Dosyalar
Tarih
2010-11-09
Yazarlar
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Dergi ISSN
Cilt Başlığı
Yayıncı
Selçuk Üniversitesi Sosyal Bilimler Enstitüsü
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Bu araştırmanın amacı, gastronomi turizminin turizm eğitim programlarındaki yeri ve öneminin belirlenmesidir. Araştırma'da Selçuk Üniversitesine bağlı turizm eğitimi veren önlisans programlarında okutulan gastronomi içerikli derslerin çeşitli özellikler açısından durumu incelenmiştir. Araştırma'da ayrıca bu programlara devam eden öğrenciler arasından rasgele örneklem yöntemi ile seçilen 298 öğrenci üzerinde genel tarama modeli uygulanarak öğrencilerin gastronomi turizmine ilişkin bilgi düzeyleri ve tutumları anket formu aracılığıyla toplanmıştır. Araştırma bulgularına göre, gastronomi içerikli dersler Ağırlama Hizmetleri programında 12 ile 29 kredi arasında okutulurken Turizm ve Seyahat Hizmetleri programında 2 kredi olarak okutulduğu belirlenmiştir. Turist rehberliği programında ise gastronomi içerikli derslerin yer almadığı saptanmıştır. Öğrencilerin, gastronomi turizmine ilişkin sorulardan aldıkları toplam puan ortalaması 50,43±0,38 olarak bulunmuştur. Türk Mutfağının markalaşması ve gastronomi turizminde etkin olarak yer alması ile ilgili Sorulardan kız öğrencilerin aldıkları puanın (40,43±0.88), erkek öğrencilerin puanından (43,38±1,13) düşük olduğu belirlenmiştir( t=2.05, p<0.05). Araştırmada, öğrencilerin gastronomi turizmine ilişkin bilgi, tutum ve davranışlarının geliştirilmesi, turizm eğitimi verilen programlarda gastronomi içerikli derslerin artırılması gerektiği sonucuna varılmıştır. Turizm alanında eğitim alan öğrenciler başta olmak üzere tüm meslek çalışanlarının gastronomi turizmi konusunda eğitim almaları gastronomi turizminin geleceğine katkı sağlayacaktır. Bu eğitimin etkinliğinin artırılması için, Kültür ve Turizm Bakanlığı, Üniversiteler ve TÜRSAB başta olmak üzere ilgili kurum ve kuruşların işbirliği içinde olmaları oldukça önemlidir.
The objective of this study is to determine the place and importance of gastronomy tourism among the education programs. In this study, the situation of courses that are lectured in Tourism Education of Associate Degree Programs in Seljuk University has been examined regarding various features. Also, general scanning model has been applied to 298 students who are selected randomly among the students of those programs and the knowledge level and attitudes of students about gastronomy tourism was gathered through inquiry form. In accordance with research findings, it was determined that the courses including gastronomy context are lectured in Entertainment Services Program between 12 and 29 credit but it is lectured as 2 credits in Tourism and Travel Services Program. It was determined that the courses including gastronomy context are not lectured in Tourist Guidance Program. The total mean of the students from the questions about gastronomy tourism was found as 50,43±0,38. It was determined that the mean of female students (40,43±0.88) is lower than male students? mean (43,38±1,13) at the questions about brandization of Turkish Cuisine and including efficiently in the gastronomy tourism (t=2.05, p<0.05). In the study, it has been concluded that the courses including gastronomy tourism in the Tourism Education Programs should be increased; knowledge, attitude and behaviors of the students about the gastronomy tourism should be developed. Primarily the students that are educated in tourism field, training of all profession personnel about gastronomy tourism will provide contribution to future of gastronomy tourism. The cooperation with Ministry of Culture and Tourism, Universities and Association of Turkish Travel Agencies all concern institution and foundations is very important to increase the efficiency of this education.
The objective of this study is to determine the place and importance of gastronomy tourism among the education programs. In this study, the situation of courses that are lectured in Tourism Education of Associate Degree Programs in Seljuk University has been examined regarding various features. Also, general scanning model has been applied to 298 students who are selected randomly among the students of those programs and the knowledge level and attitudes of students about gastronomy tourism was gathered through inquiry form. In accordance with research findings, it was determined that the courses including gastronomy context are lectured in Entertainment Services Program between 12 and 29 credit but it is lectured as 2 credits in Tourism and Travel Services Program. It was determined that the courses including gastronomy context are not lectured in Tourist Guidance Program. The total mean of the students from the questions about gastronomy tourism was found as 50,43±0,38. It was determined that the mean of female students (40,43±0.88) is lower than male students? mean (43,38±1,13) at the questions about brandization of Turkish Cuisine and including efficiently in the gastronomy tourism (t=2.05, p<0.05). In the study, it has been concluded that the courses including gastronomy tourism in the Tourism Education Programs should be increased; knowledge, attitude and behaviors of the students about the gastronomy tourism should be developed. Primarily the students that are educated in tourism field, training of all profession personnel about gastronomy tourism will provide contribution to future of gastronomy tourism. The cooperation with Ministry of Culture and Tourism, Universities and Association of Turkish Travel Agencies all concern institution and foundations is very important to increase the efficiency of this education.
Açıklama
Anahtar Kelimeler
Turizm eğitim programları, Gastronomi, Gastronomi turizmi, Mutfak kültürü, Tourism training programs, Gastronomy, Gastronomy tourism, Cuisine culture
Kaynak
WoS Q Değeri
Scopus Q Değeri
Cilt
Sayı
Künye
Aslan, H. (2010). Gastronomi turizminin turizm eğitimi programlarındaki yeri ve önemi -bir uygulama-. Selçuk Üniversitesi, Yayımlanmış yüksek lisans tezi, Konya.
