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طراحی الگوی توسعه گردشگری خوراک در ایران با رویکرد داده‌بنیاد | ||
| برنامه ریزی و توسعه گردشگری | ||
| مقاله 4، دوره 13، شماره 48، اردیبهشت 1403، صفحه 41-65 اصل مقاله (1.12 M) | ||
| نوع مقاله: علمی-پژوهشی | ||
| شناسه دیجیتال (DOI): 10.22080/jtpd.2024.26352.3848 | ||
| نویسندگان | ||
| مسلم باقری1؛ علی اصغر مباشری2؛ فاطمه شکاری* 3؛ زهرا معاون4 | ||
| 1دانشیار، بخش مدیریت گردشگری و هتلداری، دانشگاه شیراز، شیراز، ایران | ||
| 2دانشجوی دکتری رفتار سازمانی و مدیریت منابع انسانی، دانشکده علوم اداری و اقتصاد، دانشگاه اصفهان، اصفهان، ایران. | ||
| 3استادیار، بخش مدیریت گردشگری و هتلداری، دانشگاه شیراز، شیراز، ایران | ||
| 4استادیار، بخش مدیریت گردشگری و هتلداری، دانشگاه شیراز، شیراز، ایران. | ||
| تاریخ دریافت: 04 آذر 1402، تاریخ بازنگری: 18 دی 1402، تاریخ پذیرش: 18 فروردین 1403 | ||
| چکیده | ||
| زمینه و هدف: با توجه به تغییر نگرش و علاقه گردشگران به سمت کسب تجربه های اصیل فرهنگی و در نتیجه اهمیت یافتن گونه های گردشگری نوظهور مانند گردشگری خوراک، مطالعه حاضر با هداف طراحی الگوی توسعه گردشگری خوراک در ایران انجام شده است. روش شناسی: پژوهش حاضر به لحاظ هدف توسعه‌ای، به لحاظ ماهیت اکتشافی و با توجه به ماهیت دادهها و به لحاظ روش، کیفی است و با استفاده از روش داده‌بنیاد انجام شده است. جامعه آماری پژوهش متشکل از کارشناسان و خبرگان فعال در بخش دولتی و خصوصی گردشگری کشور است که 19 نفر به روش نمونهگیری هدفمند و روش گلوله برفی و با توجه به قاعده اشباع نظری انتخاب شده اند. جهت گردآوری داده ها نیز مصاحبه های فردی نیمه ساختاریافته مورد استفاده قرار گرفته است. یافته ها: پس از تحلیل مصاحبه ها، 94 مفهوم (کد نهایی) شناسایی شد که در قالب 6 مقوله عوامل علی (عوامل اقتصادی، عوامل رقابتی و عوامل مربوط به تقاضا)، پدیده محوری (مصادیق ملموس و مصادیق ناملموس)، عوامل زمینه ای (عوامل زیرساختی و عوامل فرهنگی)، عوامل مداخله گر (عوامل درونی و عوامل بیرونی)، راهبردها (مرتبط با محصولات و خدمات، مرتبط با بازاریابی و تبلیغات، مرتبط با توسعه زیرساختها و مرتبط با منابع انسانی) و پیامدها (اقتصادی، اجتماعی- فرهنگی و رقابتی) دسته بندی شده است. نتیجه گیری و پیشنهادات: نتایج بیانگر این است که توسعه گردشگری خوراک در ایران موضوعی است که می بایست از ابعاد و جنبه های مختلف مورد توجه قرار گیرد و لازم است تمامی مکانیزم های تاثیرگذار در این فرایند در برنامه ریزی و سیاستگذاری لحاظ شود. نوآوری و اصالت: پژوهش حاضر رویکردی کل نگر به توسعه گردشگری خوراک دارد و مکانیزم های اثرگذار در توسعه این گونه گردشگری را از جنبه های مختلف مورد بررسی قرار داده است. | ||
| کلیدواژه‌ها | ||
| گردشگری؛ گردشگری خوراک؛ توسعه گردشگری خوراک؛ نظریه داده‌بنیاد | ||
| عنوان مقاله [English] | ||
| Designing a Food Tourism Development Model in Iran Using Grounded Theory | ||
| نویسندگان [English] | ||
| moslem bagheri1؛ ali asghar mobasheri2؛ Fatemeh Shekari3؛ zahra moaven4 | ||
| 1Associate Professor, Department of Tourism and Hospitality Management, Shiraz University, Shiraz, Iran | ||
| 2Ph.D Candidate in Organization Behavior and Human Resources Management, University of Isfahan, Isfahan, Iran | ||
| 3Assistant Professor, Department of Tourism and Hospitality Management, Shiraz University, Shiraz, Iran | ||
| 4Assistant Professor, Department of Tourism and Hospitality Management, Shiraz University, Shiraz, Iran | ||
| چکیده [English] | ||
| Context and Purpose: Considering the changing interest of tourists towards acquiring authentic cultural experiences and the increasing importance of emerging types of tourism, such as food tourism, the present study has been conducted to design a model for the development of food tourism in Iran. Design/methodology/approach: The current research is an exploratory, developmental study using a qualitative method and grounded theory approach. The statistical population consists of experts and practitioners in the country's public and private tourism sectors, of which 19 people were selected according to the rule of theoretical saturation using purposeful and snowball sampling methods, and semi-structured individual interviews have been used to gather the data needed. Findings: After analyzing the interviews, 94 concepts (final code) were identified, which were classified into six categories: causal factors (economic factors, competitive factors and factors related to demand), central phenomenon (tangible Items and intangible Items), contextual condition (infrastructural factors and cultural factors), intervening condition (internal factors and external factors), strategies (related to products and services, related to marketing and advertising, related to infrastructure development and related to human resources) and consequences (economic, socio-cultural and competitive). Conclusion: The results show that the development of food tourism in Iran should be considered from different dimensions and aspects, and it is necessary to consider all the mechanisms influencing this process in planning and policy-making. Originality/value: The current research has a holistic approach to food tourism development and has investigated the effective mechanisms in developing this type of tourism from different aspects. | ||
| کلیدواژه‌ها [English] | ||
| tourism, food tourism, food tourism development, grounded theory | ||
| مراجع | ||
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آمار تعداد مشاهده مقاله: 221 تعداد دریافت فایل اصل مقاله: 148 |
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