Özet:

Due to the developments in the tourism industry in recent years, gastronomy tourism has also shown rapid progress. The elimination of the seasonality, which is a major problem for tourism activities, and the close relationship of the destinations with the cultural infrastructure, has an important role in this development. Therefore, destinations give priority to gastronomy to be able to get to an advantageous location in an intense competitive environment in the tourism industry. Knowing the strong and weak aspects of the destinations related to gastronomic tourism can lead them to a competitive advantage. One of the best ways to do this is that tourists evaluate the performance of gastronomic tourism supplies in a destination. This study aims to evaluate the performance of the gastronomial supply resources of Turkey in the context of the travel motivations of local tourists. The research methods were used in the study. It is used as a data collection tool. From local tourists in Turkey, 854 surveys were collected for the assessment of the performance level of the gastronomial tourism supply sources of Turkey. According to the results of the study, tourists’ travel motivations have a determining effect on the assessment of the gastronomial tourism supply resources in Turkey. *Producted from a doctoral thesis entitled "A Explorative Research on the Determination of a Destination's Approximation to Gastronomic Tourism".

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