Open AccessRestaurant rankings factors in gastronomy tourism
Author(s) -
Serkan Bertan
Publication year - 2020
Publication title -
tourism
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.337
H-Index - 22
eISSN - 1849-1545
pISSN - 1332-7461
DOI - 10.37741/t.68.1.3
Subject(s) - gastronomy , tourism , marketing , scope (computer science) , ranking (information retrieval) , service (business) , business , food service , advertising , order (exchange) , geography , archaeology , finance , machine learning , computer science , programming language
Factors that affect rankingsof restaurants are not clearly known despite the importance of these businessesin promoting the cuisine and local foods within the scope of gastronomytourism. Restaurants need to be rated in order to encourage and awardrestaurants as well as to help consumers. The aim of this study is to revealthe factors that affect restaurant ranking. With this purpose, content analysiswas conducted on data gathered through document reviews and interviews. Theresults of the content analysis revealed 5 themes: ranking according to foodand beverage, ingredients, personnel, atmosphere and service. The mostimportant theme in the ranking of restaurants within the scope of gastronomytourism was revealed to be food and beverage. Food and beverage was followed byingredients, personnel, atmosphere and service respectively as the mostemphasized factors. If they want to succeed in gastronomy tourism by fulfillingcertain standards, to receive the attention they deserve and to become agastronomic reference, restaurants need to place importance on the themes offood and beverage, ingredients, personnel, atmosphere and service