Evaluation of Gastronomy Tourism from Perspectives of Professional Tourist Guides

The research aims to reveal gastronomy tourism potential in Canakkale from the perspective of professional tourist guides Regional Tourist Guides’ Chamber. In accordance with this purpose, phenomenological type qualitative methods was utilized. Research participants are composed 11 actively working and registered data were acquired online through semi-structured interview forms. Content analysis applied them. As a result research, it is observed that gastronomic activities resources belonging supply inadequate despite its demand for products not at high level parallel result. addition, results demonstrate education insufficient yet they would like have specializing makes contribution both themselves region.