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Relationships between perceptions of residents toward tourism development, benefits derived from tourism and support to tourism.

This paper aims to test the relationships among gastronomic experience, motivation, destination satisfaction, and gastronomy destination brand equity. Data (n:600) was gathered from domestic visitors visiting Gaziantep in March, April to May 2018. Scale development to measure gastronomy experiences and scale adaptation process of destination brand equity were carried out. The relationships among the variables were examined with structural equation modeling. According to the findings, except H5 and H8, all hypotheses are significant in the research model. At the end of the study, significant theoretical and managerial implications were provided for the tourism providers and destination marketers, and managers.

The current chapter theoretically aims to reveal the relationship between culinary festivals and destination branding, focusing on studies investigating aspects of culinary festivals such as festival experience, quality, and motivation in the relationship between the culinary festivals and destination brand equity. In this chapter, the role and importance of culinary festivals in developing destination brand equity are theoretically discussed through reviewing hospitality and tourism literature. Theoretical results of the present chapter indicate that some topics of culinary festival studies such as food experience, food quality, and food festival motivation from a tourist perspective have played an essential role in how increasing core constructs of destination brand equity which included destination brand image, destination brand awareness, perceived quality, and brand loyalty.

Anahtar KelimelerÖrgütsel öğrenme yeteneği Yaratıcılık süreci Mutfak Turizm Eskişehir ÖzBu çalışmanın amacı turizm sektöründe faaliyet gösteren otel ve yiyecek-içecek işletmelerinin mutfak çalışanları özelinde örgütsel öğrenme yetenekleri ile yaratıcılık süreci aşamaları arasındaki ilişkiyi incelemektir. Bu bağlamda Eskişehir'de bulunan 3-4-5 yıldızlı otellerde ve turizm belgeli restoranlarda çalışanlardan 235 kişiye uygun örnekleme yoluyla ulaşılmıştır. Toplanan verilerden elde edilen bulgulara göre mutfak çalışanlarının örgütsel öğrenme yetenekleri yaratıcılık süreçlerini olumlu etkilemektedir. Özellikle sistem bakış açısıyla örgütlerin öğrenme yeteneklerinin geliştirilmesi ve çalışanların yaratıcılıklarını önemli ölçüde etkilemesi öne çıkan sonuçlardandır. Bu doğrultuda araştırma sonucunda yönetimsel ve gelecek araştırmalar için öneriler de bulunulmuştur. Keywords AbstractOrganizational learning ability Creativity process Kitchen Tourism EskişehirThe aim of this study is to examine the relationship between the organizational learning skills and the steps of the creativity process of the kitchen employees of hotels and foodbeverage businesses operating in the tourism sector. In this context, a total of 235 employees from 3-4-5 star hotels and the tourism-certified restaurants operating in Eskişehir were contacted by convenience sampling. According to findings from the collected data, the organizational learning abilities of kitchen workers affect their creativity processes positively. As it is viewed especially from a systematic point of view, the leading results are that the organizations may develop their learning skills and they have a significant impact on employee creativity. In this direction, suggestions were made for the administrative and future researches as a result of the research.