A Study on the Analysis of Customer Comments’ on Social Media Related to Restaurants in a Slow City, Seferihisar

ABSTRACT In many parts of the world, the concepts of slow city and slow food have received increasing interest in recent years. In the context of gastronomic tourism, which is an alternative tourism type, tourists have been able to spend more time in quiet surroundings by consuming more natural and healthy foods than only recognizing the cultural values and history of the countries, seeing their natural beauties or stay？ng in the big hotels. Especially with the computers entering our life, users have become consumed in the same process because of the changes in information technology. Aim of the study: By analyzing the experiences of the food and beverage businesses through the social media in a slow city Seferihisar, the contribution on the bringing up the knowledge of the slow city region has been done. Research Method: The social media tools provided by the technological development of restaurants in Seferihisar, demographic findings, perceived value, satisfaction, behavioral intentions and the effects on tourism in the region were analyzed qualitatively and 589 comments on restaurants were analyzed with the help of the MAXQDA 12 qualitative data analysis program. Findings: In general, 1877 positive opinions and 439 negative opinions were found for the sub-topics of the enterprises in the analysis of the visitors' comments, in spite of the partial dissatisfaction in general, and positive reviewed. ？n the positive sense, the most commented topics are: Food and beverage characteristics (n=775), internal characteristics businesses (n=260) and environmental characteristics of businesses (n=242). The main reviewed main topics with negative sense are: Food and beverage characteristics (n = 127), staff (n = 88) and prices (n = 70). Conclusions and Recommendations: The points that were mentioned above are the issues to be considered in terms of regional tourism and the issues that should be emphasized in terms of businesses. The proposal as a future research can be the comparison with the restaurants of another slow city