Factors Affecting the Production and Presentation of Local Dishes in Restaurants Operating in Touristic Destinations

ABSTRACT

This study investigated the factors affecting the production and serving of local dishes in restaurants operating in a touristic destination. Alanya was selected as the research area as one of Turkey’s most distinguished tourism destinations that has highlighted local cuisine in its recent tourism policies. Based on a qualitative research approach, the data obtained through document analysis, focus group interviews, and semi-structured interviews was subjected to content analysis. The findings revealed the characteristic features of Alanya’s local cuisine but showed that it is not adequately represented in restaurants. The key factors for the production and presentation of local dishes were identified and discussed in terms of two main dimensions: preventive and facilitating factors.

KEYWORDS:

• Gastronomy tourism
• local dishes
• restaurants
• qualitative research
• Alanya

Acknowledgments

I thank the participants in the study, the reviewers, and Prof. Dr. Bahattin Özdemir for valuable contributions to the manuscript.

Declaration of conflict

There were no conflicts of interest.

Additional information

Funding

No funding was received to conduct this study.