Abstract:

This research paper aims to specify the point of view of professional tourists guides on foodie tourists. The research is supposed to contribute to the body of literature both theoretically and practically on the tourism sector and professional tourist guides in the sector. The qualitative research methods were used for this paper. The phenomenological method was applied as a research model. The data was collected with the interview and document review techniques as a tool. Twelve of the respondents got through to do individual interview and the data collected was analyzed with the content analysis method. Research questions were prepared with exen coding system and then the themes and subthemes were identified and afterwards the themes and subthemes were readdressed in the light of data from the field. In the end, four main themes and eleven subthemes were generated. The most repeated subthemes were determined to be organic consumption, luxury consumption and curiosity.

Keywords:

Abstract:

This research paper aims to specify the point of view of professional tourists guides on foodie tourists. The research is supposed to contribute to the body of literature both theoretically and practically on the tourism sector and professional tourist guides in the sector. The qualitative research methods were used for this paper. Phenomenological method was applied as a research model. The data was collected with the interview and document review techniques as a tool. Twelve of the respondents got through to do individual interview and the data collected was analyzed with the content analysis method. Research questions were prepared with exen coding system and then the themes and subthemes were identified and afterward the themes and subthemes were readdressed in the light of data from the field. In the end, four main themes and eleven subthemes were generated. The most repeated subthemes were determined to be organic consumption, luxury consumption and curiosity.