Gastronomy Tourism Potential of Sinop (Turkey) Destination
Yazarlar (3)
Dr. Öğr. Üyesi Alpay TIRIL Sinop Üniversitesi, Türkiye
Prof. Dr. Demet KOCATEPE Sinop Üniversitesi, Türkiye
Doç. Dr. Mehmet Sedat İpar Sinop Üniversitesi, Türkiye
| Makale Türü |
Özgün Makale
(Uluslararası alan indekslerindeki dergilerde yayınlanan tam makale)
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| Dergi Adı | Ukranian Journal of Food Science | ||
| Dergi ISSN | 2409-4951 | ||
| Dergi Tarandığı Indeksler | EBSCO, INDEX COPERNICUS, GOOGLE SCHOLAR, CAS | ||
| Makale Dili | İngilizce | Basım Tarihi | 12-2017 |
| Cilt / Sayı / Sayfa | 5 / 1 / 143–153 | DOI | – |
| Makale Linki | chrome-extension://efaidnbmnnnibpcajpcglclefindmkaj/https://nuft.edu.ua/doi/doc/ujfs/2017/1/17.pdf | ||
| UAK Araştırma Alanları |
Su Ürünleri İşleme Teknolojileri
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| Özet |
| The whole tourism activities require any kind of attractiveness in destinations. To have more attractiveness is the first necessity to gain more tourist for all touristic destinations. Tourists are interested in different spaces and activities. But all tourists who travels for anything, need food and beverage in every destination in every time and case. That’s why offering food and beverage is very important part of tourism sector. Moreover, cuisines of touristic destinations can be attractiveness for some tourists by itself. If the visiting case of except cuisines, tourist mostly taste native foods and beverages. So, cuisines of destinations are interested in all tourists.Before as the authors stated [1], people are increasingly interested in exploring local cuisines or tasting famous chefs’ meals, unique destinations with different destinations and local cuisine.. While the concept of travel for food has gained a new meaning with the beginning of the spice trade, voyagers still carry with dried vegetables for their diets [1]. In tourism industry of Turkey food and beverage form the largest portion of revenues. Food and beverage spending is more than hospitality and the share of total income is between 20-25 percent. A total of incoming of Turkey from tourism industry at 2004 was about 17 billion dollars which 3.1 billion of them was related to food and beverage. After 11 years this amounts have been doubled. In other words, total revenue reached to 34.3 billion which 6 billion 523 million dollar of them are for food and beverage. By the end of 2014, the expenditure done by tourists for food are 19-20 percent of total expenditure. This indicates that 1/5 of incomings from tourism are … |
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