Evaluation of Georgian cuisine in the context of gastronomy; Example of İstanbul

Tourism has gained a different dimension at the present time.Holidays which are mostly made at a certain times of the year have been seen to spread over 12 months.In addition to this,various alternative tourism types have emerged to fulfil expectations.Gastronomy which is one of the alternative types of tourism has gained a rapid acceleration in recent years.Gastronomy which also contains different types in itself is progressing in the stage of becoming an important source of income for our country. The place of Georgian cuisine has been examined in this study. The aim of the study is to evaluate the Georgian cuisine in the context of gastronomy and to examine whether the domographic characteristics of the customers differ in choosig restaurants.Data has been collected by using survey technique among quantitative research methods in this context.The data has been collected from 9 personal information posed to restaurant customers using the survey technique and 37 questions containing statements about food service.The views of 361 customers of restaurants serving the concept of Georgian cuisine have been examined by the questionnaire form prepared within the context of quantitative research.As a result of the data that obtained,it has been determined that level of pleasure differs according to marital status while it doesnt vary across age groups.Besides,people who preferred the restaurant at the recommendation have been determined to have left the restaurant with more satisfaction.However,educational status has been determined to differ based on their preference for this restaurant again. Key Words: Gastronomy, Tourism, Gürcü cuisine