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Vol4 Specialissue1 Full Issue.Pdf ISSN: 2147-8775 2016 Volume 4 Special issue 1 www.jotags.org Contents Gastronomi Turizmi Açısından Adana Sokak Lezzetleri (Adana Street Flavors in terms of Gastronomy Tourism) Erdinç BALLI……………………………………………………………………………………………......3-17 Alakart Restoranlarda Alkollü İçecek Fiyatlaması: Mersin Şehir Merkezindeki Restoranlar Üzerinde Bir Araştırma (Alcoholic Beverages Pricing in À La Carte Restaurants: A Study on Restaurants Operating in Mersin City Center) A. Celil ÇAKICI, Aysen ERCAN, Meral ÜZÜLMEZ, Sercan BENLİ………………………………….18-31 Antakya’da Alakart Servis Yapılan Restoranların Sık Karşılaştıkları İşletmecilik Sorunları Üzerine Bir Araştırma (Frequently Faced Business Problems of A-la-carte Restaurants Operating in Antakya) A. Celil ÇAKICI, Buket Dilan UZPAK, Melda KAYNAK..........................................................……….32-42 Başarılı Bir Girişimcilik Örneği : “Ciğerci Apo” (A Case of Successful Entrepreneurship : “Ciğerci Apo”) Kamil UNUR, Gökhan ÇOLAK…………………………….……………………………………………..43-51 Bolu Kent Markası Oluşturma Sürecinde Aşçılık Kültürü ve Gastronomi Turizminin Önemi: BOLGAMER Önerisi (Cookery Culture and Gastronomy Tourism in the Process of Creating a City Brand for Bolu) Nail HOŞCAN, Koray GENÇ, Serkan ŞENGÜL………………………………..………………………52-76 Hatay’da Farklı Bir Lezzet: Kabak Tatlısı (A Different Taste in Hatay: Pumpkin Pie) Duygu BABAT, Fikret GÖKÇE, Kazım KOCABOZDOĞAN…..……..……………………………….77-85 Akdeniz Mutfak Kültürünün Gastronomi Turizmi Bağlamında Değerlendirilmesi (The Evaluation of Mediterranean Cuisine as a Gastronomic Tourism Product) Serkan ŞENGÜL, Oğuz TÜRKAY……………………………….…………………………...………….86-99 Somut Olmayan Kültürel Miras Kaynağı Olarak Yöresel Yiyeceklerin Turizm Endüstrisinde Kullanılması (Use of Local Food as a Source of Intangiable Cultural Heritage in Tourism Industry) Gizem ÇAPAR, Uysal YENİPINAR……………………………………………………………….......100-115 Makro Çevre Unsurlarının Yazılı Plan ve Politika İfadelerinden Hareketle Gastronomi Turizmine Bakışı (Exploration of Macro Environmental Bodies’ Perspective Towards Gastronomic Tourism Through Written Planning and Policy Statements) Göknil Nur SEVER, Mehtap ÖZKAN BUZLU, Gamze YILDIZ……………………………..…….116-138 Hatay İli 3, 4 ve 5 Yıldızlı Konaklama İşletmeleri Yiyecek İçecek Bölümü Organizasyon Yapıları Üzerine Bir İnceleme (A Study on Organizational Structures of Deparment of Food & Beverage in 3, 4, 5 Star Hotels in Hatay) Halil DEMİRER, Fatih ÖZDEMİR......................................................................................……….139-152 Tripadvisor.com’da Yer Alan Restoran Şikâyetlerinin Analizi: Mersin ve Hatay’da Yöresel Yiyecek Sunan Restoranlara Yönelik Bir Araştırma (Analysing Restaurant Complaints Available at Tripadvisor.com: A Study on Local Food Restaurants Located in Mersin and Hatay) Ali DALGIÇ, Ozan GÜLER, Kemal BİRDİR………….……………………………………………..153-173 Turistlerin Seyahat Motivasyonlarında Yöresel Mutfağın Rolü (The Role of Local Cuisine in Tourists’ Travel Motivation) Derya TOKSÖZ, Sercan ARAS………………………………………………..………………………174-189 Kültürel Bir Değer Olarak Unutulmaya Yüz Tutmuş Geleneksel Hatay Yemekleri ve Bu Kültürel Değerin Korunması Önerileri (Hatay’s Traditional Foods as a Cultural Value that Sinking into Oblivion and Suggestions about Protecting This Cultural Value) Fatih ÖZDEMİR, Büşra GÜNGÖR……………………………..……..……………………………..190-199 Eğirdir Destinasyonunun Marka Kimlik Unsurlarının İncelenmesi: Gastronomi Kimliğine Yönelik Bir Çalışma (Evaluation of Egirdir Destination Brand Identity Elements: A Study on the Gastronomic Identity) Ömer Kürşad TÜFEKCİ, Gürkan KALKAN, Nezihe TÜFEKCİ……….……………...…….…….200-214 ISSN: 2147-8775 Yabancı Mutfak Şefleri Gözüyle Türk Mutfağına İlişkin Bir Değerlendirme (An Assetments of Turkish Cusine by the View of Foreign Cuisine Chefs) A. Celil ÇAKICI, Seçkin ESER………………………….……………………………………….........215-227 Antik Çağda Zeytin ve Zeytinyağı: Kilikya Bölgesi Örneği (Olive and Olive Oil in the Ancient Age: Cilicia Region Example) Diğdem ESKİYÖRÜK……………………………………………………………………………..…..228-243 Algılanan Hizmet Kalitesi Düzeyine Göre Tez Yemek Restoranlarını Ziyaret Etme Nedenleri: Forum Mersin AVM’de Bulunan Tez Yemek Restoranlarından Hizmet Alan Tüketiciler Üzerine Bir Araştırma (According to the Level of Perceived Service Quality, Reasons to Visit Fast Food Restaurants: A Case of Consumers Get Service From Fast Food Restaurants in Forum Mersin Mall ) Ferhat ŞEKERa, Gülser YAVUZ, Kamil UNUR..............................................................….….….244-257 Türkiye’de Uygulanan Gastronomi Turları Rotalarının Web Tabanlı Analizi ve Değerlendirmesi (Web-Based Analysis and Evaluation of Gastronomy Routes Applied in Turkey) İsmail KIZILIRMAK, Merve OFLUOĞLU, Leyla ŞİŞİK………….………………………………258-269 Sürdürülebilir Gastronomi Turizmi İçin Yeni Bir Alternatif: Surf&Turf (A New Alternative for Sustainable Gastronomy Tourism: Surf&Turf) Gürkan AKDAĞ, Esat ÖZATA, Ümit SORMAZ, Burçin Cevdet ÇETİNSÖZ………..…….……270-281 İşgören Avukatlığı Ölçeğinin Turizm İşletmeleri Örnekleminde Türkçeye Uyarlama Çalışması (The Study of Adapting Employee Advocacy Scale to Turkish to Tourism Businesses Samples) Yılmaz AKGÜNDÜZ, Ceylin ŞANLI…..……..…………..……………………….……………….282-292 ISSN: 2147-8775 ISSN: 2147-8775 2016 Volume4 Special Issue1 ABOUT THIS SPECIAL ISSUE This special issue which was supported by “Mersin University – Faculty of Tourism Alumni Association” contains the selected twenty conference papers presented during the IV. Eastern Mediterranean Tourism Symposium that was hosted by Mustafa Kemal University on 17 April 2015. We would like to thank all authors, referees and organizing committee members of the symposium for their unique contributions to this special issue. Sincerely yours, İrfan YAZICIOĞLU (Ph.D.) Celil ÇAKICI (Ph.D.) Chief Editor of Jotags Guest Editor of Special Issue [email protected] [email protected] Abstracting&Indexing ULAKBİM Index Copernicus International ASOS Index International Scientific Indexing Global Impact Factor (GIF) Universal Imfact Factor Scholar Steer Acar Index Directory of Research Journals Indexing (DRJI) Scientific Indexing Services (SIS) CiteFactor Academic Scientefic Journals Journal of Tourism&Gastronomy Studies SPECIAL ISSUE EDITORIAL BOARD MEMBERS R. Pars ŞAHBAZ, Gazi University, [email protected] Fügen DURLU ÖZKAYA, Gazi University, [email protected] Menekşe CÖMERT, Gazi University, [email protected] Hakan KOÇ, Gazi University, [email protected] Aybuke CEYHUN SEZGİN, Gazi University, [email protected] Ahmet TAYFUN, Gazi University, [email protected] Cemil SÜSLÜ, İskenderun Technical University, [email protected] Fikret GÖKÇE, İskenderun Technical University, [email protected] Duygu BABAT, Adıyaman University, [email protected] Ozan GÜLER, Mersin University, [email protected] BOARD OF REFEREES Fatma Füsun İSTANBULLU DİNÇER, İstanbul University, [email protected] Ali ERBAŞ, Eskişehir Osmangazi University, [email protected] İsmail KIZILIRMAK, İstanbul University, [email protected] Semra AKAR ŞAHİNGÖZ, Gazi University, [email protected] Mehmet Emre GÜLER, İzmir Kâtip Çelebi University, [email protected] Kamil UNUR, Mersin University, [email protected] Halil DEMİRER, İskenderun Technical University, [email protected] Gürkan AKDAĞ, Mersin University, [email protected] Göknil Nur SEVER, Mersin University, [email protected] Yılmaz AKGÜNDÜZ, Dokuz Eylül University, [email protected] Uysal YENİPINAR, Mersin University, [email protected] Sibel Güler ÖNÇEL, Anadolu University, [email protected] Saadet Pınar TEMİZKAN, Eskişehir Osmangazi University, [email protected] Rahman TEMİZKAN, Eskişehir Osmangazi University, [email protected] Journal of Tourism&Gastronomy Studies Neziha TÜFEKÇİ, Süleyman Demirel University, [email protected] Neşe KAFA, Adıyaman University, [email protected] Kamil YAĞCI, Pamukkale University, [email protected] Hürriyet ÇİMEN, Ardahan University, [email protected] Hatice GÜÇLÜ NERGİZ, Kocaeli University, [email protected] Özlem SÜRÜCÜ, Sinop University, [email protected] Fatih ÖZDEMİR, İskenderun Technical University, [email protected] Diğdem ESKİYÖRÜK, Çukurova University, [email protected] Cemil SÜSLÜ, İskenderun Technical University, [email protected] Burçin Cevdet ÇETİNSÖZ, Mersin University, [email protected] Azade Özlem ÇALIK, Ankara University, [email protected] Journal of Tourism&Gastronomy Studies DOI: 10.21325/jotags.2016.18 Gastronomi Turizmi Açısından Adana Sokak Lezzetleri (Adana Street Flavors in terms of Gastronomy Tourism) *Erdinç BALLIa a Çukurova University, Karataş School of Tourism and Hotel Management, Adana/Turkey Anahtar Kelimeler Öz Gastronomi turizmi İnsanların turizm algılaması ve isteklerindeki hızlı değişiklikler turistik ürün Sokak yiyecekleri çeşitlendirilmesine olan ihtiyacı artırmış ve çeşitli turizm türlerinin önem kazanmasına Sokak lezzetleri neden olmuştur. Bu turizm türlerinden biri de yerel yeme-içme kültürünün ön plana çıkarıldığı gastronomi turizmidir. Her ülkenin, bölgenin kendine özgü bir mutfağı vardır. Adana Aynı zamanda her ülke, bir sokak yemekleri kültürüne sahiptir. Sokak yiyecekleri sundukları değişik yöresel lezzetler ile bölge yemek kültürü ve mutfağının temsilcisi, ayrılmaz bir parçası olmakla birlikte aynı zamanda bölgenin önemli turistik çekicilik unsurlarından biridir. Sokak yiyecekleri adı üstünde sokaklarda ve açık alanlarda satılan hazır yiyecek ve içeceklerin genel adıdır. BM Gıda ve Tarım
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