Evaluatian of çerkez cuisine in terms of gastronomy tourism: Comparative analysis of restaurant owners and customer opinions

In this research, the place of Çerkez cuisine in gastronomy tourism has been investigated. In this context, mixed research method is used. The interview technique was used from the qualitative research methods and within the quantitative research method the data were collected through the questionnaire. The interview form prepared within the scope of qualitative research includes 7 general information and 10 interview questions. Face-to-face interviews were held with 12 different restaurant owners in different cities. The qualitative data obtained are subjected to descriptive analysis and the meaningful parts of the data are coded with common names. In the quantitative data analysis of the study, 9 personal information directed to restaurant customers using questionnaire technical, and 37 expressions related to food service were included. The questionnaires prepared in the context of quantitative research were examined customer opinions of restaurants serving in the concept of Circassian cuisine. A survey of 200 customers who prefer Circassian restaurant was conducted. According to the obtained data, the participants stated that the Circassian cuisine influenced the gastronomic tourism and it was reported that the contribution of tourism was mainly by native tourists. It is stated that the attitudes of the tourists towards the Circassian food are positive and the tastes are appreciated. Participants generally conveyed that the Circassian cuisine addressed the local tastes of tamat and that the groom flavors were similar. According to restaurant owners, the vast majority of tourists coming to the region come directly to taste the Circassian food in an indirect way. At the beginning of the elements that emphasize Circassian cuisine, it is stated that it is local and cultural and it is made of organic products at the same time. Participants in the training received a family profession. Most preferred Circassian dishes are Haluj, Abista, Abaza cheese, Velibah, Aktisizbal, Ahulçapa and Açaç. Circassian food is the most popular tourist's meal is Halujdur. Gastroturists have often reached the point of leaving their choice of food to restaurants. The vast majority of participants expressed that they use local products. The location of the gastroturists on the portfolio and the restaurant that does a special work on tourist raising have been achieved as a result. As a result of the quantitative data analysis of the study, it was determined that the satisfaction level of the restaurant is higher than that of the customers who have a high income, who prefer the restaurant they prefer, with the friend's preference, prefer the restaurant before and prefer the restaurant because there are only cuisines for the cuisines. Keywords: Gastronomy, Gastrotourist, Circassian, Circassian cuisine