Tourists' food and beverage consumption trends in the context of culinary movements: The case of Safranbolu

Türker, Nuray; Süzer, Özkan

doi:10.1016/j.ijgfs.2021.100463

Cited by 18 publications

(14 citation statements)

References 39 publications

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“…This phenomenon, encourage innovation in food literacy, culinary arts, cultural identity, local entrepreneurship and balance sustainable development in tourism destinations (Ranteallo & Andilolo, 2017). For this reason, the culinary tourism industry manager must consider this change, adjust the products offered according to tourist requests and preferences (Türker & Süzer, 2022) and create memorable or creative experiences (Ali et al, 2016). Because, in culinary tourism, what is offered to tourists is the taste, texture, culture, heritage, local culinary culture, customs, and the experience of enjoying authentic food and beverages (The World Food Travel Association, 2019).…”

Section: Introductionmentioning

confidence: 99%

“…This study is important in determining and understanding tourist preferences in planning the development of gastronomic tourism. Due to the development of food-related tourism in recent years, changing expectations of tourists seeking to experience the identity and authenticity of local food, and new culinary trends (Ellis et al, 2018;Türker & Süzer, 2022). This paper aims to analyze the planning of gastronomic tourism destinations in the Balikpapan area which is useful for tourism professionals and the government in developing this type of tourism.…”

Section: Introductionmentioning

confidence: 99%

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Planning of Gastronomic Tourism Destinations in Balikpapan City

Gozali

2022

eot

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Planning the development of food-related tourist destinations often ignores the expectations of tourists themselves. This phenomenon almost occurs in various regions in Indonesia, especially in Balikpapan City. The purpose of this study is to analyze the planning of gastronomic tourism destinations from the tourists' perspective. This research was conducted using a descriptive survey method to determine the expectations of tourists visiting Manggar Beach in Balikpapan City regarding the gastronomic aspect. Data collection was carried out in April–June 2022 using an online questionnaire (google form), which was distributed to 117 respondents. The results of data collection were analyzed using SPSS 21.0 descriptively (frequency, arithmetic mean, and standard deviation). The scale of validity and reliability was measured. Research findings show that the gastronomy offered by culinary centers is less varied, most 76.9% of visitors have the habit of bringing raw food ingredients and cooking independently, 15.4% brought food and beverages from home, and 7.7% bought those available at culinary centers. Most of the visitors rated the satisfaction variable indicator in the unfavorable category, the lowest average value was Y2 (x? = 1.82, SD= 0.38) and the highest mean Y8 (x? = 2.50, SD = 0.76). Keywords: gastronomy; gastro tourism; destination planning; tourist expectations.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Planning of Gastronomic Tourism Destinations in Balikpapan City

Gozali

2022

eot

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“…Now food trends in Indonesia are starting to be affected by food trends from abroad. Many entrepreneurs make various innovations in selling abroad culinary specialties by still maintaining the taste of the Indonesian people (Eravia et al, 2015;Octavanny, 2021;Türker & Süzer, 2022;Utami & Lantu, 2014). The forms of food available are increasingly varied and unlimited, so competitors must continue to compete to create food products that are not monotonous or ordinary.…”

Section: Introductionmentioning

confidence: 99%

Digital Branding Strategy in Food Trends to Grow Entrepreneur's Interest in Opening a Business (Study on Takoyaki & Okonomiyaki Kireidesu SME, East Jakarta)

Dewi

Jamalullail

2022

ijjm

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Culinary, with various types of food and various menus, is now rife in the midst of society, especially during the current pandemic. It is added with the implementation of The Community Activities Restrictions Enforcement (CARE) by the government to limit the physical interaction between people and groups in an effort to reduce the transmission of COVID-19. With this implementation, the activities of people going out of the house are decreasing. This is what fosters public interest in buying food online. Companies that run online applications currently provide many attractive promos to attract the attention of consumers using their services. Marketing strategies and brands that exist in food trends businesses are diverse, in the current pandemic, there are many creative ideas for entrepreneurs to work with online culinary application service companies whose aim is to make it easier for consumers to buy food online. People who use this marketing and branding strategy also find it helpful because they don't need to leave the house to buy food, by using an application on their gadget the food will be delivered by an online motorcycle taxi driver (Ojol). Still because of the pandemic, many workers got laid off so many of them switch to opening a business, and most of the business they do is to open a contemporary culinary business. From the many culinary businesses that have sprung up, it also indirectly fosters the interest of entrepreneurs to open culinary businesses. The research method in this study used a qualitative descriptive with reference to the theory of Hierarchy Effect Models using the AIDA model as a stage of assistance in marketing targets to consumers. The source of the research data above was taken by using primary data (interviews and documentation). While the purpose of this study was to analyze the effect of the "Digital Branding" Strategy on food trends businesses in order to foster creativity and interest of Entrepreneurs in opening a culinary business or business opportunity, especially during the pandemic.

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“…Por otro lado, el interés de turistas por la gastronomía ha ido en constante aumento en los últimos años (Bertan, 2020a), el interés por degustar los platos tradicionales de la región, y a través de ellos descifrar la cultura, costumbres, materia prima que los pobladores locales utilizan en la preparación de "comida exótica" (Hernández & Dancausa, 2018;Türker & Süzer, 2022) son algunas de las principales motivaciones para el desarrollo del turismo gastronómico, y la puesta en valor de la cultura y el patrimonio alimentario (Bessiere & Tibere, 2013). Por lo tanto, los restaurantes étnicos, restaurantes locales o emprendimientos gastronómicos que se desarrollen en el territorio deben buscar alternativas para responder y satisfacer estas necesidades.…”

Section: Introductionunclassified

Conocimiento del uso de hierbas y especias en la culinaria otavaleña, con enfoque hacia el marketing gastronómico

Aroca¹,

Allauca²,

Martínez³

et al. 2022

ECA Sinergia

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Se realizó un estudio dirigido a establecer el estado actual del conocimiento local sobre el uso de hierbas y especias en la gastronomía del pueblo indígena kichwa Otavalo, Provincia de Imbabura, Ecuador. Además, identificar el vínculo entre este conocimiento y las acciones que se podrían establecer en un marketing gastronómico más asertivo. A través de un inventario acerca de las especias encontradas cuya información fue analizada mediante la matriz etnobotánica IVIER y clúster, y una revisión de bibliografía especializada en marketing. Esta investigación contiene dos partes bien diferenciadas, una consiste en la investigación de hierbas y especias en la gastronomía local, la otra parte que reside en la revisión de la literatura especializada para sugerir diferentes acciones de marketing que pueden adoptar empresarios del sector turístico, gastronómico y de marketing.

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Tourists' food and beverage consumption trends in the context of culinary movements: The case of Safranbolu

Cited by 18 publications

References 39 publications

Planning of Gastronomic Tourism Destinations in Balikpapan City

Planning of Gastronomic Tourism Destinations in Balikpapan City

Digital Branding Strategy in Food Trends to Grow Entrepreneur's Interest in Opening a Business (Study on Takoyaki & Okonomiyaki Kireidesu SME, East Jakarta)

Conocimiento del uso de hierbas y especias en la culinaria otavaleña, con enfoque hacia el marketing gastronómico

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