PERAKENDECİ VE ZİYARETÇİLERİN YÖRESEL YİYECEK ALGISI: KAYSERİ İLİ ÖRNEĞİ

Abstract

Local food in tourism; focusing on the local culinary experience has become very important as a tourism experience for those who learn, appreciate or consume local cuisine, heritage, culture and tradition, food and drink. In this process, "local cultures are provided to consume local food or drinks". In this research, regional foods specific to Kayseri province are taken from local suppliers and from the perspective of Kayseri, and it is aimed to reveal the origin of Kayseri province specific local foods. In this context, data were collected under the questionnaire technique of 127 local food suppliers and 487 visitors. Analysis of the collected data revealed that local food suppliers had three dimensions, namely food characteristics, ethnocentricism and price-accessibility in the local food perception. In the perception of local food, visitors have two sub-dimensions, food characteristics and ethnocentricism. As a result of the survey, the average perception of local food for suppliers was 4,61 while the average perception for local foods was 3,59 The greatest difference in the perception of local food was found in the price variable. The suppliers (x=4,20) think differently about price compliance according to visitors (x=2,90). On the other hand, it has been found out that suppliers and suppliers are more positively approaching local foods as the education and income situation increases, while officers and pensions are more positive about local foods.