مدل‌یابی ساختاری - تفسیری عوامل موثر بر توسعه گردشگری غذا (نمونه موردی: شهر رشت)
محورهای موضوعی : مطالعات برنامه ریزی شهری و منطقه ای
مریم جعفری مهر آبادی
1
,
مجید اکبری
2
,
فرزانه عطایی
3
,
فرزانه رازقی چمازکتی
4
1 - استادیار گروه جغرافیا، دانشگاه گیلان، رشت، ایران
2 - دانشجوی دکتری، جغرافیا و برنامه ریزی شهری، دانشگاه پیام نور تهران، ایران
3 - دانشجوی کارشناسی ارشد، جغرافیا و برنامه ریزی شهری، دانشگاه گیلان،رشت، ایران
4 - دانشجوی کارشناسی ارشد، جغرافیا و برنامه ریزی شهری، دانشگاه گیلان،رشت، ایران
کلید واژه: گردشگری, رشت, گردشگری غذا, مدل سازی ساختاری- تفسیری,
چکیده مقاله :
امروزه گردشگری غذا به یکی از گونه های گردشگری تبدیل شده است که کشورهای بسیاری به اهمیت آن به عنوان یکی از منابع جذب گردشگر پی برده اند. رشت از لحاظ تنوع غذایی نسبت به سایر شهرهای کشور از وضعیت مناسبی برخوردار است. بطوری که تنها شهر ایران است که در سال 2015 به شبکه شهرهای خلاق خوراک شناسی یونسکو پیوسته است. تحقیق حاضر از نظر هدف، کاربردی و از نظر گردآوری داده‌ها، توصیفی از نوع پیمایشی است. ابزار جمع-آوری اطلاعات، پرسشنامه مقایسات زوجی، نمونه گیری به صورت هدفمند و هدف اساسی پژوهش شناسایی مهم ترین عوامل تاثیر گذار بر توسعه گردشگری غذا در شهر رشت بوده است. در گام اول این پژوهش، عوامل موثر بر توسعه گردشگری غذاهای محلی شناسایی شده و در گام بعدی با استفاده از یک متدولوژی تحلیلی مدل‌‌سازی ساختاری تفسیری (آی. اس.ام ) روابط بین عوامل توسعه گردشگری غذا تعیین و مورد تحلیل قرار گرفته است. در بخش مدل-سازی از پرسشنامه مقایسات دوبه‌دویی به منظور استفاده از نظرات 20 کارشناس در حیطه‌ی گردشگری استفاده شده و در نهایت با استفاده از تحلیل MICMAC نوع متغیرها مشخص شده است. نتایج حاصل از این پژوهش گویای این است که دو عامل تهیة غذای سالم و رعایت اصول بهداشتی در مراحل مختلف تهیه آن و نیز داشتن اصالت غذایی در سطح زیرین قرار گرفته‌اند. از پیشنهادات اصلی در جذب گردشگر توجه جدی به تهیة غذا و رعایت اصول بهداشتی در مراحل مختلف سرو آن و افزایش کیفیت غذاهای محلی و ایجاد تنوع در طعم آن است.
Nowadays, food tourism has become a type of tourism that many countries have recognized it as one of the sources of tourist attraction. Rasht city has a significant position in terms of food diversity rather than other cities. So that's the only city in Iran that has joined the UNESCO’s Creative Cities Network for gastronomy in 2015. This study is applied and Descriptive survey type in terms of objective and data collection, respectively. The tool is the binary comparison questionnaire, and the main objective of this study is exploration of the most important factors affecting food tourism development in Rasht. The first step in this research is to identify some factors affecting development of local foods tourism and in the next step, the relations between food tourism development factors are determined and analyzed using Interpretive Structural Modeling (ISM). In the modeling section, pairwise comparisons questionnaire is employed in order to use the viewpoints of 20 experts in the field of tourism and finally, by using MICMAC analysis, the types of variables were specified. The results of this study show that the most important factors affecting the development of food tourism in Rasht are respectively preparing healthy food and observing sanitation and health principles during the various stages of preparing and serving it as well as having food authenticity which is in the lowest level. One of the main suggestions for attracting tourists is to pay attention to preparing healthy food and observing sanitation during different stages of its serving as well as to improving the quality of local foods and to creating a variety of flavors.
Azar, A., & Bayat, K. (2008). Designing a Model for "Business Process-Orientation" Using Interpretive Structural Modeling Approach (ISM). Journal of Information Technology Management. 1(1), 3-18. (In Persian)
Beigi, H., Ramesht, M., & Azani, M. (2015). Food Tourism, with the approach of Presenting Central Plateau of Iran’s Local and Indigenous Cuisine. Asian Journal of Research in Social Sciences and Humanities, 5, 1-8.
Chaghlvand, M. (2015). Food Tourism and Nutrition; Food as Cultural Experience, Anthropology and Culture, available at: http://anthropology.ir/article/28406.html. (In Persian)
Cohen, E., & Avieli, N. (2004). Food in Tourism- Attraction and Impediment، Annals of Tourism Research، 31(4), 755-778.
Engineering Company of Tarhokavosh. (2007). Master Plan of Rasht. Municipality of Rasht. (In Persian)
Fayyaz, E., & Mirtaghian Roodsari, M. (2016). A Study of Factors Influencing the Attraction of Food Tourists (Empirical evidence from traditional restaurants in Ramsar). Journal of Hotel and Hospitality Studies, 1(1), 39-57. (In Persian)
Firuzjaeyan, A., Firuzjaeyan, M., Hashemi Petroodi, H., & Gholamrezazadeh, F. (2013). Applying Techniques of Interpretive Structural Modeling (ISM) in Tourism Studies (A Pathological Approach). Journal of Tourism Planning and Development, 2 (6), 129-159. (In Persian)
Faisal, M., Banwet, D.K., & Shankar, R. (2006). Supply chain risk mitigation: modeling the enablers, Business Process Management, 12 (4), 535-552.
Horng, J., & Tsai, Ch. (2010). Government websites for promoting East Asian culinary tourism: A cross-national analysis. Tourism Management, 31, 74-85.
Izady, H. (2015). Food Tourism: An Opportunity for Sustainable Development of Rural Areas in Iran. Journal of Rural Research, 6 (1), 65-93. (In Persian)
Lan, L., Wu, W., & Lee, Y. (2012) Promoting Food Tourism with Kansei Cuisine Design. procedia-social and behavioral scinences,40, 609-615.
Lee, A., Wall, G., & Kovacs, J. (2015). Creative food clusters and rural development through place branding: Culinary tourism initiatives in Stratford and Muskoka, Ontario. Canada, Journal of Rural Studies, 39, 133-144.
Mirtaghian, M., & Gharibi, N. (2013). Food Tourism and Sustainable Development of Tourism Destinations. Second National Conference on Tourism and Natural tourism of Iran, Shahid Mofateh Faculty of Hamedan. (In Persian)
Molaei Hashjin, N., Rahnemaei, M., & Rahnemaei, S. (2015). Food Tourism and its Role in Tourist Attraction, National Conference on Taleshology, Organization of Cultural Heritage, Handicrafts and Tourism of Guilan, 71-89. (In Persian)
Keshavarzi, P., & Akbari, M. (2012). Food Tourism Assessment in Urban and Regional Development; A Case Study of Bonab, First National Conference on Tourism, Geography and Sustainable Environment, Shahid Mofateh Faculty of Hamedan. (In Persian)
Ravi, V., & Shankar, R. (2005). Analysis of interactions among the barriers of reverse logistics. Technological Forecasting and Social Change, 72 (8), 1011-1029.
Surenkok, A., Baggio, R., Corigliano, M., Antonioli. (2010). Gastronomy and Tourism in Turkey: The Role of ICTs, Information and Communication Technologies in Tourism. Proceedings of the International Conference in Lugano, Switzerland, February 10-12, 2010, 567-578.
Tabriz, N. (2016). Evaluation of Cuisine Tourism Function in Sarvlat Village from the Viewpoint of Stakeholders (Local Community, Experts and Tourists). Journal of Geography, 14 (49), 277-294. (In Persian)
World Tourism Organization. (2012). Global Report On Food Tourism.UnwTO, Madrid, 4, 1-68.
_||_Azar, A., & Bayat, K. (2008). Designing a Model for "Business Process-Orientation" Using Interpretive Structural Modeling Approach (ISM). Journal of Information Technology Management. 1(1), 3-18. (In Persian)
Beigi, H., Ramesht, M., & Azani, M. (2015). Food Tourism, with the approach of Presenting Central Plateau of Iran’s Local and Indigenous Cuisine. Asian Journal of Research in Social Sciences and Humanities, 5, 1-8.
Chaghlvand, M. (2015). Food Tourism and Nutrition; Food as Cultural Experience, Anthropology and Culture, available at: http://anthropology.ir/article/28406.html. (In Persian)
Cohen, E., & Avieli, N. (2004). Food in Tourism- Attraction and Impediment، Annals of Tourism Research، 31(4), 755-778.
Engineering Company of Tarhokavosh. (2007). Master Plan of Rasht. Municipality of Rasht. (In Persian)
Fayyaz, E., & Mirtaghian Roodsari, M. (2016). A Study of Factors Influencing the Attraction of Food Tourists (Empirical evidence from traditional restaurants in Ramsar). Journal of Hotel and Hospitality Studies, 1(1), 39-57. (In Persian)
Firuzjaeyan, A., Firuzjaeyan, M., Hashemi Petroodi, H., & Gholamrezazadeh, F. (2013). Applying Techniques of Interpretive Structural Modeling (ISM) in Tourism Studies (A Pathological Approach). Journal of Tourism Planning and Development, 2 (6), 129-159. (In Persian)
Faisal, M., Banwet, D.K., & Shankar, R. (2006). Supply chain risk mitigation: modeling the enablers, Business Process Management, 12 (4), 535-552.
Horng, J., & Tsai, Ch. (2010). Government websites for promoting East Asian culinary tourism: A cross-national analysis. Tourism Management, 31, 74-85.
Izady, H. (2015). Food Tourism: An Opportunity for Sustainable Development of Rural Areas in Iran. Journal of Rural Research, 6 (1), 65-93. (In Persian)
Lan, L., Wu, W., & Lee, Y. (2012) Promoting Food Tourism with Kansei Cuisine Design. procedia-social and behavioral scinences,40, 609-615.
Lee, A., Wall, G., & Kovacs, J. (2015). Creative food clusters and rural development through place branding: Culinary tourism initiatives in Stratford and Muskoka, Ontario. Canada, Journal of Rural Studies, 39, 133-144.
Mirtaghian, M., & Gharibi, N. (2013). Food Tourism and Sustainable Development of Tourism Destinations. Second National Conference on Tourism and Natural tourism of Iran, Shahid Mofateh Faculty of Hamedan. (In Persian)
Molaei Hashjin, N., Rahnemaei, M., & Rahnemaei, S. (2015). Food Tourism and its Role in Tourist Attraction, National Conference on Taleshology, Organization of Cultural Heritage, Handicrafts and Tourism of Guilan, 71-89. (In Persian)
Keshavarzi, P., & Akbari, M. (2012). Food Tourism Assessment in Urban and Regional Development; A Case Study of Bonab, First National Conference on Tourism, Geography and Sustainable Environment, Shahid Mofateh Faculty of Hamedan. (In Persian)
Ravi, V., & Shankar, R. (2005). Analysis of interactions among the barriers of reverse logistics. Technological Forecasting and Social Change, 72 (8), 1011-1029.
Surenkok, A., Baggio, R., Corigliano, M., Antonioli. (2010). Gastronomy and Tourism in Turkey: The Role of ICTs, Information and Communication Technologies in Tourism. Proceedings of the International Conference in Lugano, Switzerland, February 10-12, 2010, 567-578.
Tabriz, N. (2016). Evaluation of Cuisine Tourism Function in Sarvlat Village from the Viewpoint of Stakeholders (Local Community, Experts and Tourists). Journal of Geography, 14 (49), 277-294. (In Persian)
World Tourism Organization. (2012). Global Report On Food Tourism.UnwTO, Madrid, 4, 1-68.
