EVALUATON OF OSMANİYE PROVINCE GASTRONOMY TOURISM POTENTIAL BY SWOT ANALYSIS

Abstract

The research is aimed to reveal the opportunities, advantages, weaknesses and threats of the province that may be valid for gastronomy tourism in order to reveal the right strategies in gastronomy tourism in Osmaniye. In line with this aim, the research was carried out with a sample of individuals and institutions that have a connection with gastronomy tourism in Osmaniye and / or can make an idea for the aim of the research in the province. The data were obtained as a result of responding open-ended questions with some of the participants face-to-face and some via e-mail (difficult to reach all individuals and institutions due to Covid-19 measures). In this context, the data were collected from the participants between January 25 and March 8, 2021 using the convenience sampling technique, and a total of 30 participants were reached. The findings obtained from the participants were subjected to content analysis based on coding and the findings were evaluated. As a result of the research, the most stated expression as the strongest aspect of the province by the participants is its proximity to other gastronomy routes such as Gaziantep, Hatay and Adana. On the other hand, the lack of sufficient gastronomic product promotion in the province was determined as the weakest aspect. The most important opportunity of the city in the future has been revealed as a city that can be integrated into gastronomy tours of cities that have been into the forefront in gastronomy. On the other hand, it has been determined that the most expressed threat is that migration to the region caused the degeneration of the cuisine culture as it is close to the border. As a result of the research, it was presented the suggestions to prevent and improve the obstacles to the development of gastronomy tourism in the province.