A research on examining the sector representatives' opinions regarding the evaluation of culinary tourism as an alternative tourism kind

The aim of this study is to examine the tourism sector representatives? opinions regarding the evaluation of culinary toruism as an alternative tourism kind. A total of 40 chief cooks, hotel managers, and department managers voluntarily participated in the study. With the intention to examine the participants? opinions about the applicability of culinary tourism in a detailed manner within the framework of awareness, economic contribution, marketing, and applicability themes, a mixed method design, which includes both qualitative and quantitative analyses, was adopted in the present study. The findings of the qualitative analyses showed that the chief cooks, hotel managers, and department managers are aware of the concept of culinary tourism, strongly believed that it is applicable in Turkey, the culinary tourism can be effective in promoting and marketing the Turkish kitchen, and it may significantly contribute to economic development. The findings of the quantitative analyses, however, demonstrated that the chief cooks?, hotel managers?, and department managers? opinions about the awareness, economic contribution, marketing, and applicability themes did not significantly differ as a function of their educational backgrounds, age, experience, and titles; whereas the effect of gender on awareness variable was significant. Based on the findings of the study, it was concluded that the chief cooks, hotel managers, and department managers strongly believed that the culinary tourism is applicable in Turkey.