Research Article
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Year 2022, Volume: 8 Issue: 2, 323 - 350, 30.12.2022
https://doi.org/10.26650/jot.2022.8.2.1135008

Abstract

References

  • Ab Karim, S., & Chi, C. G.-Q. (2010). Culinary Tourism as a Destination Attraction: An Empirical Examination of Destinations’ Food Image. Journal of Hospitality Marketing & Management, 19(6), 531–555. https://doi.org/10.1080/19368623.2010.493064
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  • Arat, T. & Bulut, H. Ç. (2019). Turist Memnuniyetinde Turist Rehberinin Rolü: Konya’da Bir Araştırma. Turist Rehberliği Dergisi, 2(1), 31-43. https://doi.org/10.34090/tured.581821
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  • Başoda, A., Aylan, S., Kılıçhan, R., & Acar, Y. (2018). Gastronomi Uzmanlığı, Turları ve Rehberliği: Kavramsal bir çerçeve. Hitit Üniversitesi Sosyal Bilimler Enstitüsü Dergisi, 11(3), 1809-1826. https://doi.org/10.17218/hititsosbil.436190
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  • Cankül, D., &Yalçınkaya, T. (2021). Evaluatıon of Gastronomy Tourism from Perspectives of Professional Tourist Guides. Gastroia: Journal of Gastronomy and Travel Research, Vol. 5, Issue 2, 135-154, https://doi.org/10.32958/gastoria.889956
  • Chen, C.-F., & Tsai, D. C. (2007). How Destination Image and Evaluative Factors Affect Behavioral İntentions? Tourism Management, 28(4), 1115–1122. https://doi.org/10.1080/19368623.2010.493064
  • Cohen, E. (1985). The Tourist Guide. Annals of Tourism Research, 12(1), 5–29. https://doi.org/10.1016/0160-7383(85)90037-4.
  • Cohen, E., & Avieli, N. (2004). Food in tourism: Attraction and impediment. Annals of Tourism Research, 31(4), 755–778. https://doi.org/10.1016/j.annals.2004.02.003
  • Çalışkan, O. (2013). Destinasyon Rekabetçiliği ve Seyahat Motivasyonu Bakımından Gastronomik Kimlik. Journal of Tourism and Gastronomy Studies, 1(2), 39-51
  • Çetin, G., & Kızılırmak, İ. (2012). Türk Turizminde Kokartlı Turist Rehberlerin Mevcut Durumunun Analizi. Afyon Kocatepe Üniversitesi İktisadi ve İdari Bilimler Fakültesi Dergisi, 14(2), 307-318.
  • De Jong, A., Palladino, M., Puig, R. G., Romeo, G., Fava, N., Cafiero, C., … Sjölander-Lindqvist, A. (2018). Gastronomy Tourism: An Interdisciplinary Literature Review of Research Areas, Disciplines, and Dynamics. Journal of Gastronomy and Tourism, 3(2), 131–146. https://doi.org/10.3727/216929718X15281329212243
  • Dirlik, O. & Karsavuran, Z. (2019). Examining the Competitive Advantage of Gastronomy Tourism With Diamond Model. In Cihan, C. Muhittin C. & Abdulkadir, C. (Eds.), Advances In Global Busıness And Economıcs (pp. 206-214). ANAHEI Publishing.
  • Dursun, M. T., & Cankül, D. (2020). Turist Rehberlerinin Kullandığı Bilgi Kaynaklarının Belirlenmesi, Journal of Tourism and Gastronomy Studies, 8(4), 2603-2620. https://doi.org/: 10.21325/jotags.2020.729
  • Elmoghazy, M. A. (2019). Towards Effective Communication between Tour Guides and İntellectually Disabled Tourists: an Exploratory Study. European Journal of Hospitality and Tourism, 7(2), 1-25.
  • Erşahin, E., & Kızılırmak, İ. (2019). Gastronomi Turlarına Katılan Turistlerin Memnuniyet Faktörlerinin Belirlenmesine Yönelik Bir Araştırma. Journal of Tourism and Gastronomy Studies, 7 (4), 2466-2480. https://doi.org/ 10.21325/jotags.2019.482
  • Ezeh, N. G., Anidi, O. C. & Nwokolo, B. O. (2021). Body Language as a Communicative Aid amongst Language Impaired Students: Managing Disabilities. English Language Teaching, 14(6), 125-134. https://doi.org/10.5539/elt.v14n6p125
  • Frost, W., Laing, J., Best, G., Williams, K., Strickland, P., & Lade, C. (2017). Gastronomy, Tourism and the Media, Bristol: Channel View Publications.
  • Göktaş, L.S. (2021). Gastronomi Şehri Gaziantep. Edt. Dinçer İstanbullu, F. ve Özdemir Altınay, M. Yaratıcı Turizm ve Turizmde Yaratıcılık Cilt I. (ss. 259-279). Nobel Yayıncılık, Ankara.
  • Hall, C. M., & Sharples, L. (2003). The Consumption of Experiences or The Experiences of Consumption? An introduction to the tourism of taste. In C. M. Hall, E. Sharples, R. Mitchell, N. Macionis, & B. Cambourne (Eds.), Food tourism around the world: Development, management and markets (pp. 1–24). Oxford: Butterworth-Heinemann.
  • Horng, J.-S. & Tsai, C.-T. (2010). Government Websites for Promoting East Asian Culinary Tourism: A Cross-National Analysis. Tourism Management, 31 (1), 74–85. https://doi.org/10.1016/j.tourman.2009.01.009
  • Huang, S., Hsu, C. H., & Chan, A. (2010). Tour Guide Performance and Tourist Satisfaction: A Study Of The Package Tours in Shanghai. Journal of Hospitality & Tourism Research, 34(1), 3–33. https://doi.org/10.1177/1096348009349815
  • Hussin, H. (2018). Gastronomy, Tourism, and the Soft Power of Malaysia. SAGE Open, 8(4),. https://doi.org/10.1177/2158244018809211
  • İrigüler, F., & Güler, M.E. (2015). Türkiye’deki Profesyonel Turist Rehberlerinin Gastronomi Turizmine Bakışı. I. International Gastronomic Tourism Congress. 10.12.2015, İzmir.
  • Jensen, Ø. (2010). Social Meditation in Remote Developing World Tourism Locations – The Significance of Social Ties Between Local Guides and Host Communities in Sustainable Tourism Development. Journal of Sustainable Tourism, 18(5): 615-633. https://doi.org/10.1080/09669581003615590
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Tour Guide Competence in Gastronomy Tours

Year 2022, Volume: 8 Issue: 2, 323 - 350, 30.12.2022
https://doi.org/10.26650/jot.2022.8.2.1135008

Abstract

This qualitative study investigates the competence of gastronomy tour guides using content analysis. Semi-structured interviews were conducted between 14 and 20 December 2021 with 20 professional tour guides with at least 8 years’ experience who conduct gastronomy tours in Gaziantep, Türkiye. The following 14 themes emerged from the content analysis: level of knowledge, audio-visual media, cultural predisposition, occupational competence, specialization, culture, education/training, knowledge of products, knowledge of places for food and beverages, problem-solving skills, communication, ability to empathize, recipes, and culinary culture. The findings revealed that tour guides should know about the gastronomic elements that they present and the connection of these elements with the region’s cultural and social structure. The tour guides’ presentations are not well-structured in terms of the comprehensiveness of the information presented and their choice of words. Gastronomic tour guides should therefore acquire information from reliable sources and learn more about tourist psychology, tourism sociology, personal development, and communication skills, including effective and eloquent speaking.

References

  • Ab Karim, S., & Chi, C. G.-Q. (2010). Culinary Tourism as a Destination Attraction: An Empirical Examination of Destinations’ Food Image. Journal of Hospitality Marketing & Management, 19(6), 531–555. https://doi.org/10.1080/19368623.2010.493064
  • Akay, B., & Özöğütçü, B. (2019). Turist Rehberlerinin Gastronomi Bilgisi ve Algısının Tavsiye Niyetine Etkisi. Manas Sosyal Araştırmalar Dergisi, 8(1), 1412-1424. https://doi.org/10.33206/mjss.465038
  • Akyıldız, N. A. & Olğun, T. N. (2020). Somut Olmayan Kültürel Mirasın Anadolu’da Tarihî Yerleşimlerin Korunması ve Sürdürülebilirliği Bağlamında Değerlendirilmesi. Milli Folklor, 16, 234-243.
  • Altıntaş, V., & Hazarhun, E. (2020). İzmir’in Gastronomi Turizmi Potansiyeline Turist Rehberlerinin Bakış Açıları. International Journal of Applied Economic and Finance Studies, 5(2), 13-36.
  • Arat, T. & Bulut, H. Ç. (2019). Turist Memnuniyetinde Turist Rehberinin Rolü: Konya’da Bir Araştırma. Turist Rehberliği Dergisi, 2(1), 31-43. https://doi.org/10.34090/tured.581821
  • Arenofsky, J. (2001). Developing Your Problem-Solving Skills, Career 192 World, 29(4), 18-21.
  • Aydın, N. (2018). Nitel Araştırma Yöntemleri: Etnoloji. Uluslararası Beşeri ve Sosyal Bilimler İnceleme Dergisi, International Humanities and Social Science Review, 2(2), 60-71.
  • Başoda, A., Aylan, S., Kılıçhan, R., & Acar, Y. (2018). Gastronomi Uzmanlığı, Turları ve Rehberliği: Kavramsal bir çerçeve. Hitit Üniversitesi Sosyal Bilimler Enstitüsü Dergisi, 11(3), 1809-1826. https://doi.org/10.17218/hititsosbil.436190
  • Boyne, S., Williams, F., & Hall, D. (2002). The Isle of Arran Taste Trail. Editör: A. M. Hjalager ve G. Richards, Tourism and Gastronomy (ss. 91–114). London: Routledge.
  • Cankül, D., &Yalçınkaya, T. (2021). Evaluatıon of Gastronomy Tourism from Perspectives of Professional Tourist Guides. Gastroia: Journal of Gastronomy and Travel Research, Vol. 5, Issue 2, 135-154, https://doi.org/10.32958/gastoria.889956
  • Chen, C.-F., & Tsai, D. C. (2007). How Destination Image and Evaluative Factors Affect Behavioral İntentions? Tourism Management, 28(4), 1115–1122. https://doi.org/10.1080/19368623.2010.493064
  • Cohen, E. (1985). The Tourist Guide. Annals of Tourism Research, 12(1), 5–29. https://doi.org/10.1016/0160-7383(85)90037-4.
  • Cohen, E., & Avieli, N. (2004). Food in tourism: Attraction and impediment. Annals of Tourism Research, 31(4), 755–778. https://doi.org/10.1016/j.annals.2004.02.003
  • Çalışkan, O. (2013). Destinasyon Rekabetçiliği ve Seyahat Motivasyonu Bakımından Gastronomik Kimlik. Journal of Tourism and Gastronomy Studies, 1(2), 39-51
  • Çetin, G., & Kızılırmak, İ. (2012). Türk Turizminde Kokartlı Turist Rehberlerin Mevcut Durumunun Analizi. Afyon Kocatepe Üniversitesi İktisadi ve İdari Bilimler Fakültesi Dergisi, 14(2), 307-318.
  • De Jong, A., Palladino, M., Puig, R. G., Romeo, G., Fava, N., Cafiero, C., … Sjölander-Lindqvist, A. (2018). Gastronomy Tourism: An Interdisciplinary Literature Review of Research Areas, Disciplines, and Dynamics. Journal of Gastronomy and Tourism, 3(2), 131–146. https://doi.org/10.3727/216929718X15281329212243
  • Dirlik, O. & Karsavuran, Z. (2019). Examining the Competitive Advantage of Gastronomy Tourism With Diamond Model. In Cihan, C. Muhittin C. & Abdulkadir, C. (Eds.), Advances In Global Busıness And Economıcs (pp. 206-214). ANAHEI Publishing.
  • Dursun, M. T., & Cankül, D. (2020). Turist Rehberlerinin Kullandığı Bilgi Kaynaklarının Belirlenmesi, Journal of Tourism and Gastronomy Studies, 8(4), 2603-2620. https://doi.org/: 10.21325/jotags.2020.729
  • Elmoghazy, M. A. (2019). Towards Effective Communication between Tour Guides and İntellectually Disabled Tourists: an Exploratory Study. European Journal of Hospitality and Tourism, 7(2), 1-25.
  • Erşahin, E., & Kızılırmak, İ. (2019). Gastronomi Turlarına Katılan Turistlerin Memnuniyet Faktörlerinin Belirlenmesine Yönelik Bir Araştırma. Journal of Tourism and Gastronomy Studies, 7 (4), 2466-2480. https://doi.org/ 10.21325/jotags.2019.482
  • Ezeh, N. G., Anidi, O. C. & Nwokolo, B. O. (2021). Body Language as a Communicative Aid amongst Language Impaired Students: Managing Disabilities. English Language Teaching, 14(6), 125-134. https://doi.org/10.5539/elt.v14n6p125
  • Frost, W., Laing, J., Best, G., Williams, K., Strickland, P., & Lade, C. (2017). Gastronomy, Tourism and the Media, Bristol: Channel View Publications.
  • Göktaş, L.S. (2021). Gastronomi Şehri Gaziantep. Edt. Dinçer İstanbullu, F. ve Özdemir Altınay, M. Yaratıcı Turizm ve Turizmde Yaratıcılık Cilt I. (ss. 259-279). Nobel Yayıncılık, Ankara.
  • Hall, C. M., & Sharples, L. (2003). The Consumption of Experiences or The Experiences of Consumption? An introduction to the tourism of taste. In C. M. Hall, E. Sharples, R. Mitchell, N. Macionis, & B. Cambourne (Eds.), Food tourism around the world: Development, management and markets (pp. 1–24). Oxford: Butterworth-Heinemann.
  • Horng, J.-S. & Tsai, C.-T. (2010). Government Websites for Promoting East Asian Culinary Tourism: A Cross-National Analysis. Tourism Management, 31 (1), 74–85. https://doi.org/10.1016/j.tourman.2009.01.009
  • Huang, S., Hsu, C. H., & Chan, A. (2010). Tour Guide Performance and Tourist Satisfaction: A Study Of The Package Tours in Shanghai. Journal of Hospitality & Tourism Research, 34(1), 3–33. https://doi.org/10.1177/1096348009349815
  • Hussin, H. (2018). Gastronomy, Tourism, and the Soft Power of Malaysia. SAGE Open, 8(4),. https://doi.org/10.1177/2158244018809211
  • İrigüler, F., & Güler, M.E. (2015). Türkiye’deki Profesyonel Turist Rehberlerinin Gastronomi Turizmine Bakışı. I. International Gastronomic Tourism Congress. 10.12.2015, İzmir.
  • Jensen, Ø. (2010). Social Meditation in Remote Developing World Tourism Locations – The Significance of Social Ties Between Local Guides and Host Communities in Sustainable Tourism Development. Journal of Sustainable Tourism, 18(5): 615-633. https://doi.org/10.1080/09669581003615590
  • Kara., S. & Demir, M. (2021). Profesyonel Turist Rehberlerinin Davranış ve Mesleki Yeterliliklerinin Tur Kalitesine Etkisi. International Journal of Contemporary Tourism Research, 5(1), 35-52. https://doi.org/10.30625/ijctr.827449
  • Karamustafa, K., & Çeşmeci, N. (2006). Paket Tur Operasyonunda Turist Rehberlerinin Karşılaştıkları Yönetsel Sorunlar Üzerine Bir Araştırma. Anatolia: Turizm Araştırmaları Dergisi, 17(1), 70-86.
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There are 64 citations in total.

Details

Primary Language English
Journal Section Articles
Authors

Abdullah Ülkü 0000-0002-0937-2252

Levent Selman Göktaş 0000-0001-6675-3759

Publication Date December 30, 2022
Submission Date June 24, 2022
Published in Issue Year 2022 Volume: 8 Issue: 2

Cite

APA Ülkü, A., & Göktaş, L. S. (2022). Tour Guide Competence in Gastronomy Tours. Journal of Tourismology, 8(2), 323-350. https://doi.org/10.26650/jot.2022.8.2.1135008
AMA Ülkü A, Göktaş LS. Tour Guide Competence in Gastronomy Tours. Journal of Tourismology. December 2022;8(2):323-350. doi:10.26650/jot.2022.8.2.1135008
Chicago Ülkü, Abdullah, and Levent Selman Göktaş. “Tour Guide Competence in Gastronomy Tours”. Journal of Tourismology 8, no. 2 (December 2022): 323-50. https://doi.org/10.26650/jot.2022.8.2.1135008.
EndNote Ülkü A, Göktaş LS (December 1, 2022) Tour Guide Competence in Gastronomy Tours. Journal of Tourismology 8 2 323–350.
IEEE A. Ülkü and L. S. Göktaş, “Tour Guide Competence in Gastronomy Tours”, Journal of Tourismology, vol. 8, no. 2, pp. 323–350, 2022, doi: 10.26650/jot.2022.8.2.1135008.
ISNAD Ülkü, Abdullah - Göktaş, Levent Selman. “Tour Guide Competence in Gastronomy Tours”. Journal of Tourismology 8/2 (December 2022), 323-350. https://doi.org/10.26650/jot.2022.8.2.1135008.
JAMA Ülkü A, Göktaş LS. Tour Guide Competence in Gastronomy Tours. Journal of Tourismology. 2022;8:323–350.
MLA Ülkü, Abdullah and Levent Selman Göktaş. “Tour Guide Competence in Gastronomy Tours”. Journal of Tourismology, vol. 8, no. 2, 2022, pp. 323-50, doi:10.26650/jot.2022.8.2.1135008.
Vancouver Ülkü A, Göktaş LS. Tour Guide Competence in Gastronomy Tours. Journal of Tourismology. 2022;8(2):323-50.