Gastronomi turizminde Michelin rehberi etkisinin gastronomi öğrencilerince bilinirliği
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Dosyalar
Tarih
2021
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Selçuk Üniversitesi
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Bu çalışmanın amacı gastronomi turizmini destekleyen bir derecelendirme sistemi olan Michelin Rehberinin gastronomi turizmine olan etkilerini araştırmak, tanıtmak ve rehberin gastronomi bölümünde okuyan öğrenciler tarafından bilinirliğini ölçmektir. Michelin Rehberi, günümüze kadar en iyi “rehber kitap” ünvanını koruyarak gelmiş olup restoran işletmelerini yıldızlarla derecelendirerek ve ödüllendirerek, gün geçtikçe popüler hale gelen gastronomi turizmine katkıda bulunmuştur. Turizmin yeni ivme kaynaklarından biri olan gastronomi turizmi, bu rehber sayesinde kendisine destekleyici bir alan ilave etmiş bulunmaktadır. Çalışmada Michelin Rehberi’nin gastronomi bölümü öğrencileri tarafından bilinirliği ve gastronomi turizmine etkisi ile ilgili 11 öğrenciye görüş formu doldurtulmuş ve veriler analiz edilmiştir. Araştırmada görüşme tekniğiyle veriler toplanmış ve elde edilen veriler tekrar etmeye başladığında mülakatlar sonlandırılmıştır. Verilerin analizinde olgu bilim deseni kullanılmıştır. Michelin Rehberinin uygulandığı ülkelere ve işletmelere çekicilik kattığı gözlenmiş olup, insanların bu rehberden yararlanarak en popüler lezzet duraklarına kolaylıkla ulaşması sağlanmıştır. Rehber, turist sayısında ve turist başına düşen harcama düzeyinde de artışa neden olmuştur. Yıldızlı restoranlar %40-50 civarında gelir artışı sağlayarak ekonomiye canlılık katmıştır. Yapılan analiz sonucunda öğrencilerin Michelin Rehberi hakkında bilgi sahibi oldukları ve rehberin gastronomi turizmi açısından önemini kavradıkları görülmüştür.
The aim of this study is to investigate and introduce the Michelin Guide's effects on gastronomy tourism and to measure the awareness of the guide by students studying in the gastronomy department. The Michelin Guide has survived by preserving its title as the best “guidebook” and The Michelin guide has contributed to gastronomic tourism, which is becoming popular day by day, by rating and awarding restaurant businesses with stars. Gastronomy tourism, which is one of the new sources of acceleration in tourism, has acquired a supporting field with this guide. In the study, opinion forms were filled out by 11 students about the awareness of the Michelin Guide and its effect on gastronomic tourism by the students of the gastronomy department and the data were analyzed. In the research, data was collected by the interview technique and when the obtained data started to repeat, the interviews were terminated. Phenomenological design was used in the analysis of the data. It has been observed that it adds attraction to the countries and businesses included in the Michelin Guide and by using this guide, people can easily reach the most popular restaurants. The guide also caused an increase in the number of tourists and the level of expenditure per tourist. Starred restaurants have add vitality to the economy by increasing the income of around 40-50%. As a result of the analysis, it was seen that the students had information about the Michelin Guide and understood the importance of the guide in terms of gastronomy tourism.
The aim of this study is to investigate and introduce the Michelin Guide's effects on gastronomy tourism and to measure the awareness of the guide by students studying in the gastronomy department. The Michelin Guide has survived by preserving its title as the best “guidebook” and The Michelin guide has contributed to gastronomic tourism, which is becoming popular day by day, by rating and awarding restaurant businesses with stars. Gastronomy tourism, which is one of the new sources of acceleration in tourism, has acquired a supporting field with this guide. In the study, opinion forms were filled out by 11 students about the awareness of the Michelin Guide and its effect on gastronomic tourism by the students of the gastronomy department and the data were analyzed. In the research, data was collected by the interview technique and when the obtained data started to repeat, the interviews were terminated. Phenomenological design was used in the analysis of the data. It has been observed that it adds attraction to the countries and businesses included in the Michelin Guide and by using this guide, people can easily reach the most popular restaurants. The guide also caused an increase in the number of tourists and the level of expenditure per tourist. Starred restaurants have add vitality to the economy by increasing the income of around 40-50%. As a result of the analysis, it was seen that the students had information about the Michelin Guide and understood the importance of the guide in terms of gastronomy tourism.
Açıklama
Anahtar Kelimeler
Michelin Rehberi ile Gastronomi Turizmi, Gastronomi Öğrencilerine Göre Michelin Rehberi, Michelin Rehberinin Etkileri, Gastronomy Tourism with Michelin Guide, Gastronomy Students' perception of the Michelin Guide, Effects of the Michelin Guide
Kaynak
Çatalhöyük Uluslararası Turizm ve Sosyal Araştırmalar Dergisi
WoS Q Değeri
Scopus Q Değeri
Cilt
Sayı
6
Künye
Bilge, F. A., Cabi, A., Şahin, İ. (2021). Gastronomi Turizminde Michelin Rehberi Etkisinin Gastronomi Öğrencilerince Bilinirliği. Selçuk Üniversitesi Çatalhöyük Uluslararası Turizm ve Sosyal Araştırmalar Dergisi, (6), 121-139.
