نوع مقاله : مقاله پژوهشی
نویسندگان
1 استادیار گروه جغرافیا و گردشگری، دانشکده منابع طبیعی و علوم زمین، دانشگاه کاشان، کاشان، ایران hmousavi15@kashanu.ac.ir
2 دانش‌آموخته کارشناسی ارشد اکوتوریسم، گروه جغرافیا و گردشگری، دانشکده منابع طبیعی و علوم زمین، دانشگاه کاشان، کاشان، ایران
3 دانشیار گروه جغرافیا و گردشگری، دانشکده منابع طبیعی و علوم زمین، دانشگاه کاشان، کاشان، ایران.
چکیده
کلیدواژه‌ها
عنوان مقاله [English]
نویسندگان [English]
The food and gastronomy tourism is very important in the development of tourism. The purpose of this research is to measure the effectiveness of native foods on the development of food tourism in traditional restaurants in Tehran, which is practical in terms of purpose and descriptive-analytical in nature. Questionnaire was completed by random sampling by 350 tourists and 250 traditional restaurant managers in 1400 year. Data analysis was done through one-sample t-test, LSD and structural equation modeling. Results showed that in spatial distribution index , the factor of traditional restaurants proximity to historical attractions with value 0.56 and respect for restaurants spatial distribution with value 0.3 have the highest and lowest effects, respectively. In terms of native food index, the variable of food attractiveness has the highest effect with value 0.67, and the usage of local foods of Tehran in a restaurant has the lowest effect with value 0.18. In terms of the indoor space index, inducing a relaxation sense with value 0.57 has the highest effect, and tourists' knowledge from local foods has the lowest effect with value 0.10. In terms of tourism motivational attractiveness, diversity in preparing and serving native foods with value 0.67 has the greatest impact and sharing the experience of serving local food with others with value 0.44 is less important. As a result, it can be stated that existence of native foods in traditional restaurants of Tehran is very effective in the development of gastronomy tourism industry.
کلیدواژه‌ها [English]
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