The effect of tourists' food culture on the menus and recipesin restaurants: Trabzon example

This study was conducted to determine the attitudes of foreign tourists who come and stay in Trabzon, Eastern Black Sea Region, to spend their summer vacations and their attitudes towards local cuisine and Turkish cuisine dishes and their requests for menu and recipe changes. Trabzon stands out as a city in the Eastern Black Sea Region that attracts great interest from tourists. Sümela Monastery, Uzun Lake and Sera Lake are among the most popular places to visit in the city. While the majority of Arab tourists coming to Trabzon are from Saudi Arabia, there are also visitors from many countries such as Qatar, Bahrain and Kuwait. This study aims to examine the impact of tourists' food culture on tourism. By focusing on the role of food culture in tourism and tourists' interest in food culture, the gastronomic richness of Trabzon and its impact on tourism will be emphasized. In addition, the impact of local food culture on touristic menus, the inclusion of Trabzon dishes in touristic menus and the use of local recipes in tourism will also be discussed. In the conclusions and recommendations section, the importance of Trabzon food culture in tourism and the protection and promotion of local food culture will be emphasized. During the research process, a structured questionnaire was created by first reviewing the relevant literature. Then, face-to-face interviews were conducted with the chefs and managers of 16 restaurants located in the center and districts of Trabzon, and these interviews were compiled and analyzed. In the light of the findings, it was concluded that organizing the necessary information and training for restaurants is of great importance for the future of the tourism sector.