Afet sonrası dönemde gastronomi imajının çevrimiçi restoran yorumları üzerinden analizi: Malatya örneği
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Dosyalar
Tarih
2026
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
İrfan YAZICIOĞLU
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Araştırmada, restoran işletmelerine yönelik çevrimiçi müşteri yorumları çerçevesinde Malatya ilinin gastronomi imajının belirlenmesi amaçlanmıştır. 6 Şubat 2023 tarihinde yaşanan depremlerin bölge üzerindeki yıkıcı etkileri dikkate alınarak, gastronomi imajına ilişkin güncel bir değerlendirme yapabilmek amacıyla 1 Ocak–5 Temmuz 2025 tarihleri arasında Google Haritalar platformunda yapılan 849 yorum incelenmiştir. Verilerin analizinde MAXQDA’20 nitel veri analiz programı kullanılmış; elde edilen veriler temalar, kodlar ve alt kodlar hâlinde sistematik biçimde çözümlenmiştir. Araştırma bulgularına göre Malatya’nın yöresel lezzetleri ve ürün çeşitliliği ziyaretçiler tarafından olumlu değerlendirilmiş; restoranlarda sunulan yiyeceklerin lezzet açısından başarılı bulunduğu tespit edilmiştir. İşletme çalışanlarının güler yüzlü ve ilgili olmaları, hızlı servis sunmaları müşteri memnuniyetini artıran önemli unsurlar arasında yer almıştır. Müşterilerin tavsiye ettiği ürünler incelendiğinde kiraz yaprağı sarması, tandır kebabı, kâğıt kebabı başta olmak üzere yöresel yiyecekler ile kaşarlı alabalık, balıklı pizza, kavurma, beyti gibi beyaz ve kırmızı et ürünleri tavsiye edilmiştir. Elde edilen sonuçlar doğrultusunda, bölgenin gastronomi imajının korunması ve güçlendirilmesi için işletmelere ve turizm paydaşlarına yönelik çeşitli öneriler geliştirilmiştir.
This study aimed to identify the gastronomic image of the province of Malatya through the analysis of online customer reviews related to restaurant businesses. Considering the destructive impacts of the earthquakes that occurred on February 6, 2023, a current evaluation of the region’s gastronomic image was conducted by examining 849 reviews posted on the Google Maps platform between January 1 and July 5, 2025. MAXQDA 20 qualitative data analysis software was employed for data analysis, and the data were systematically examined through themes, codes, and sub-codes. According to the findings, Malatya’s local flavors and product diversity were positively evaluated in the reviews, and the food served in restaurants was generally perceived as successful in terms of taste. The friendliness and attentiveness of restaurant staff, as well as the speed of service, emerged as important factors contributing to customer satisfaction. An examination of the recommended items revealed that local dishes such as stuffed cherry leaves, tandır kebab, and paper kebab were frequently highlighted, along with white and red meat products including trout with cheese, fish pizza, kavurma, and beyti. Based on these findings, several recommendations were developed for restaurant operators and tourism stakeholders to preserve and strengthen the region’s gastronomic image.
This study aimed to identify the gastronomic image of the province of Malatya through the analysis of online customer reviews related to restaurant businesses. Considering the destructive impacts of the earthquakes that occurred on February 6, 2023, a current evaluation of the region’s gastronomic image was conducted by examining 849 reviews posted on the Google Maps platform between January 1 and July 5, 2025. MAXQDA 20 qualitative data analysis software was employed for data analysis, and the data were systematically examined through themes, codes, and sub-codes. According to the findings, Malatya’s local flavors and product diversity were positively evaluated in the reviews, and the food served in restaurants was generally perceived as successful in terms of taste. The friendliness and attentiveness of restaurant staff, as well as the speed of service, emerged as important factors contributing to customer satisfaction. An examination of the recommended items revealed that local dishes such as stuffed cherry leaves, tandır kebab, and paper kebab were frequently highlighted, along with white and red meat products including trout with cheese, fish pizza, kavurma, and beyti. Based on these findings, several recommendations were developed for restaurant operators and tourism stakeholders to preserve and strengthen the region’s gastronomic image.
Açıklama
Anahtar Kelimeler
Malatya, 6 şubat depremleri, Gastronomi, Çevrimiçi müşteri deneyimi, Restoran işletmeleri, February 6 earthquakes, Gastronomy, Online customer experience, Restaurant enterprises
Kaynak
Journal of Tourism and Gastronomy Studies
WoS Q Değeri
Scopus Q Değeri
Cilt
14
Sayı
1
