Abstract:

The importance of income from tourism is known to contribute to the country’s economy. Therefore, the destinations are constantly in competition to get a large share of the tourism market. One of the strategies that destinations follow in their competitive resilience is that they can offer their visitors a different variety of tourism. In recent years, a new variety of tourism has emerged under the name of gastronomy tourism. Tourists who participate in this tourist mobility want to experience the local flavours of the area visited, even consider the cooking techniques and presentation. When all of this is considered together, tourists have begun to consider these factors while making their travel preferences. This has increased competitiveness in the tourism market of the areas with local/local foods in the forefront and has provided a competitive advantage. The purpose of this research is to develop recommendations for the cost of the Kastamonu local cuisine and local foods used in this kitchen by marketing as a tourist product. The research carried out in accordance with this goal has adopted a quantitative research model, the data obtained using the survey technique has been applied to factor and reliability analysis, independent sample t-test, ANOVA and Kruskal Wallis-H tests. The study found that the marketing of local cuisine and food did not differ according to the gender, civic status, educational status, profession, monthly income and business area of the participants. In addition, it has been determined that the average response to the statements included in the Investment-Employment scales is high.

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