A research to determine the level of knowledge of tourist guides who guide Mardin tours about Mardin cuisine

Tourist guides, who convey the natural, historical, cultural and local elements of a tourism destination to tourists, are in an important position in terms of tourist satisfaction and sustainability of the destination. The aim of the research carried out in this direction is to determine the demographic characteristics of the tourist guides who guide Mardin tours, their knowledge of local cuisine, their tendency to local cuisine, whether the local cuisine is included in the tour plan or not, the opinions of the tourist guides and their opinions on Mardin cuisine. Within the scope of the thesis, a field research designed in the type of survey was carried out on the tourist guides who guide Mardin tours, in which the data were obtained through a questionnaire form. The population of the research consists of tourist guides. The sample of the research consists of tourist guides who have guided the Mardin tour at least once during their guiding activity. The data obtained in the research in which 413 tourist guides participated; It shows that 45.7% of tourist guides are between the ages of 30-39, 79.2% are male, 85.2% are self-employed and 75.8% have a national card. Tourist guides have 5 years or more of professional experience, but when the frequency of tour arrangements is examined, it has been determined that 67.8% of them organize tours to Mardin for 26 or more. In the study, the opinions of tourist guides; It has been determined that the role of promoting local cuisine can be examined under the headings of touristic experience of local cuisine and contribution to local culture. In addition, the opinions of tourist guides on Mardin cuisine; It has been determined that Mardin cuisine can be examined in terms of identity and promotion, gastronomy tourism and taste. When the relationship between the views of tourist guides guiding Mardin tours on their professional roles and their views on Mardin cuisine is evaluated in general, it is possible to state that the suitability of the local cuisine for the palate and the touristic experience of the local cuisine have important effects on promoting the local cuisine and expressing the identity. The cooperation and affiliates of tourist guides, guide chambers, TUREB, tourism stakeholders and tourism planners are important for the sustainability of tourism in the context of the destination. The thesis study ends with suggestions for guides, professional chambers and tourism stakeholders.