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Gastronomy tourism through tea and coffee: travellers’ museum experience

Faruk Seyitoğlu (Faculty of Tourism, Mardin Artuklu University, Mardin, Turkey and Department of Economics, Management, Industrial Engineering and Tourism, Research Unit of Governance, Competitiveness and Public Policies (GOVCOPP), University of Aveiro, Aveiro, Portugal)
Eda Alphan (Faculty of Tourism, Akdeniz University, Antalya, Turkey)

International Journal of Culture, Tourism and Hospitality Research

ISSN: 1750-6182

Article publication date: 7 June 2021

Issue publication date: 26 August 2021

1087

Abstract

Purpose

The main aim of the present research is to investigate the tea and coffee experience of travellers around the world and clutch the dimensions of tea and coffee museum experience.

Design/methodology/approach

Travellers who had experienced tea and coffee museums were purposefully selected as a sample group for the study. As tea and coffee museums that are benefiting from user-generated content (UGC) are limited, a qualitative multiple case study method has been chosen to enrich more comments and obtain more data. For the data gathering, as a UGC platform, TripAdvisor was benefited.

Findings

According to an inductive content analysis of reviews, the model of dimensions of tea and coffee museum experience that consist of nine main categories revealed: educational experience, authentic experience, memorable experience, participatory experience, shopping experience, atmosphere, facilities, employees and tour guides and negative experiences (negative staff attitudes and skills, lack of foreign language explanations and cleanliness).

Originality/value

To the best of the authors’ knowledge, this study is the first to examine the tea and coffee museum experience of travellers around the world. It contributes to the gastronomy literature by providing the dimensions of the tea and coffee museum experience.

Keywords

Citation

Seyitoğlu, F. and Alphan, E. (2021), "Gastronomy tourism through tea and coffee: travellers’ museum experience", International Journal of Culture, Tourism and Hospitality Research, Vol. 15 No. 3, pp. 413-427. https://doi.org/10.1108/IJCTHR-10-2020-0243

Publisher

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Emerald Publishing Limited

Copyright © 2021, Emerald Publishing Limited

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