Türkiye Gastronomi Turizmi Gelirlerinin Mevsimsel Birim Kök Analizi (Seasonal Unit Root Analysis of Gastronomy Tourism Revenues in Türkiye)

Seda SÜER

doi:10.63556/jotags.2026.1909

Authors

Seda SÜER

DOI:

https://doi.org/10.63556/jotags.2026.1909

Keywords:

Gastronomy tourism revenues, Seasonal unit root, Türkiye

Abstract

Food and beverage activities, an integral part of tourism activities, offer gastronomic experiences to tourists, becoming a primary travel motivation and influencing destination choice. Since food and beverage expenditures constitute a substantial portion of tourist spending and a significant source of revenue, investigating the seasonal unit root characteristics of these revenues is crucial. The aim of this study is to investigate revenues generated from food and beverage expenditures in Türkiye, a country with strong potential for gastronomy tourism, by utilizing seasonal unit root tests. Employing a quantitative research approach, the secondary data utilized in this study are quarterly time series on revenues obtained by food and beverage expenditures from visitors departing Türkiye between 2012 and 2025. The series exhibit unit root characteristics at the non-seasonal frequencies, while the results differ at seasonal frequencies across model specifications. The structural break unit root tests applied to the non-seasonal frequency reveal that stationarity results vary across model specifications, and some breaks are identified during the 2020-2021 period coinciding the COVID-19 pandemic. These findings highlight the importance of considering structural changes alongside seasonal frequencies when evaluating the impacts of shocks on gastronomy tourism revenues.

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