Atıf Sayısı
2
Görüntüleme
74
İndirme
26
Bu araştırma ile birlikte profesyonel turist rehberlerinin foodie turist tipine olan bakış açısının belirlenmesi amaçlanmaktadır. Araştırmanın alanyazına, turizm sektörüne ve sektör içinde yer alan profesyonel turist rehberlerine teorikte ve pratikte katkı sağlayacağı düşünülmektedir. Araştırmada nitel araştırma yöntemlerinden yararlanılmıştır. Araştırma deseni olarak fenomenolojik desen belirlenmiştir. Veri toplama aracı olarak görüşme/mülakat ve doküman inceleme tekniği seçilmiştir. Araştırmada bireysel görüşme yapılmış olup 12 katılımcıya ulaşılmıştır. Veri analiz stratejisi olarak içerik analizinden yararlanılmıştır. Araştırma sorularının belirlenmesinde öncelikle kapalı kod sisteminden yararlanılmış olup, alanyazın doğrultusunda temalar ve alt temalar belirlenmiş, sonrasında sahadan gelen veriler ışığında açık kod sistemiyle temalar ve alt temalar yeniden ele alınmıştır. Bunun sonucunda dört ana tema ve on bir alt tema belirlenmiştir. En sık tekrarlanan alt temalar; organik tüketim, lüks tüketim ve merak olarak tespit edilmiştir.
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.
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.
Alan : Sosyal, Beşeri ve İdari Bilimler
Dergi Türü : Uluslararası
Makale Detay 
Atıf Yapanlar
Benzer Makaleler
PDF Görüntüle
Dergi Bilgisi
Eseri Dinleyin
Bu Sayfayı Yazdırın
Paylaş
Mendeley
