The intermediate role of destination reputation in supply-sided destination competitiveness Rize gastronomic identity

It is observed that there are changes in today's tourist trends. Due to these changes, tourists aim to have unique and authentic experiences, and to meet new tastes and cultures rather than classical tourism types. The concept of gastronomic identity, which is one of these visions, best reflects not only the food of a destination, but also the culture in which the identity has lived since the formation process. It is thought that unique experiences for tourists looking for new experiences will affect both local people and destination competition. The mediating role of reputation, along with the unique values of the destination, was measured and examined in this research. This research was prepared to determine the perspectives of the local people living in Rize on gastronomic identity, destination competition and destination reputation. In the research, quantitative research approach was adopted and relational analysis design was used. The sample of the research consisted of the local people living in Rize. Data were collected electronically using the questionnaire technique. As a result of the analyses conducted, it was determined that the gastronomic identity of Rize is effective in the destination competition, and the reputation of the destination is effective by playing an intermediary role. It is thought that the research will contribute to the literature and will benefit the research and planning to be made for the gastronomic identity of Rize.