Journal of Tourism Theory and Research

1-5

Authors: Altynbek Zhakupov, Emin Atasoy

In article the resource capacity of the Pavlodar region is considered, the factors promoting and limiting development of medical and improving tourism are analyzed. Measures for development of medical and improving tourism in the Pavlodar region are offered. As a prerequisite for the development of tourism using recreational and geographic assessment. The study, conducted by the evaluation method in the same area that is compatible with the use of the territory of the local tourism and recreational tourism and recreational potential for the assessment of Kazakh research methods. State National Park Bayanauyl as an example of the exploitation of natural resources in the development of tourism in the way to the signing of a comprehensive study assessment. As an object of research in the field of tourism and recreation, and the current state of tourism involves an integrated study. As well as the identification and evaluation of natural and socio-economic conditions for the development of a comprehensive study. Prospects for further development in the field of recreation is the timely provision of quality services to tourism and recreation, save the environment at the appropriate level, define a new direction for the recreational use of the environment. Shore Zhasybai Sabyndykol, Toraigyr were taken under protection, as they are considered promising for tourism. It is convenient to conduct tours and travel routes. The evaluation identified the necessary resource base for tourists, and the possibility of their use.

15-28

Authors: Gülseren Özaltaş Serçek, Sadık Serçek

Benefiting from a gastronomic element in the marketing of destinations is gradually increasing in recent years. Taking into account local factors benefiting from the city's food cultivated in the marketing of destinations to attract tourists to the city, to provide branding and developing the economy of the city as a result. The gastronomic culture is also a destination that is not the only destination dining diversity; people's lives, history shows traditions and values. In the study, production for local products in Diyarbakır, the owners of enterprises engaged in marketing and sales, business managers and other employees with negotiated and gastronomic culture in Diyarbakır views on the effects of the city's marketing and branding to be taken. Prepared a questionnaire of 150, 112 were answered. Data were analyzed using SPSS reviewed. Accordingly, businesses, and that the hygienic quality of the services they provide; the products they produce delicious, traditional, argue that since it's private and Diyarbakır. However whether these businesses are offered enough share of customers in Diyarbakır, local food and accommodation in Diyarbakır common sense realized that they could hardly favorable for the promotion of food business outside the province of Diyarbakır.

40-48

Authors: Aydan Bekar, Egem Zağralı

Eating, which is a biological need, is a part of cultural values handed down from generation to generation in addition to being a necessity for survival. People now prefer fast food or snacks which give them a feeling of satiety because dishes in Turkish cuisine are mostly difficult to make; working people have lack of time; single people live separately and urban life is challenging and busy etc. With technological developments that rapidly proceed today, some changes have been observed in food culture as in many other things. In this study, the effects of technological developments on food culture are researched.