Hatay İlinin Gastronomi Turizmi Gelişmişlik Düzeyinin Tespitine Yönelik Bir Araştırma

Abstract

Hatay, which has a rich culinary culture with a 7,500-year historical background, is on its way to becoming one of the essential gastronomic destinations in Turkey. This study determined Hatay's gastronomic tourism development level, and a questionnaire was designed and applied using the "Gastronomic Tourism Development Level" scale. The first statistical analysis determined that the KMO Bartlett value was above .70, the significance value was less than .05, and the scale was suitable for factor analysis. Later, with the Confirmatory Factor Analysis (CFA), a four-factor structure consisting of 34 questions different from the original scale was reached. Finally, according to the data from the participants, the differences between the groups on the scale and their sub-dimensions were measured. It was determined that there is a significant difference in gastronomy culture and qualified personnel sub-dimension, gastronomy culture, product promotion, and gastronomy tourism development scale, and gastronomy culture and product promotion (p<.05). Overall, Hatay tourism will gain positive momentum with the creation of development strategies focused on gastronomy tourism and the determination of the level of gastronomy tourism development.