The Intersection of Nature and Comfortable Camping: Glamping Tourism and Culinary Experience

Abstract

The study aims to examine the food and beverage experiences of tourists participating in glamping tourism and to identify the interrelationships among these elements as well as their connection to overall satisfaction levels. In this context, a total of 204 reviews on food and beverage experiences from the three most-reviewed glamping facilities in Sapanca were analysed using the MAXQDA24 qualitative data analysis software and subjected to content analysis. The findings reveal that the food and beverage services offered at glamping facilities are generally structured and standardized, with no inclusion of local or organic products. Additionally, while tourists are largely satisfied with the standard breakfast and dinner services, they generally do not express a notable expectation for local and organic flavors. Furthermore, the need to enhance the variety and differentiation of food and beverage services in regions with a high concentration of glamping facilities has been emphasized.