An Analysis of Tourism Businesses' Websites Through Content Analysis: The Case of Fethiye

Merve Sağlam Gürkan

doi:10.54497/neugastro.2025.17

Merve Sağlam Gürkan, Şevki Ulema

Year : 2025
Vol : 4
Issue : 2
Page : 94-109

DOI : 10.54497/neugastro.2025.17

The development of digital technologies and transportation networks has made tourism more accessible and attractive, significantly influencing individuals' destination preferences. With technological advancements, fast and easy access to information increases individuals' options and allows them to evaluate different destinations. In this context, individuals can remotely obtain comprehensive information about their preferred destinations through websites. Serving as a bridge between businesses and customers, websites are of great importance for both parties. Businesses can enhance their chances of being preferred and gain a competitive advantage by utilizing their websites efficiently. This study aims to analyze the websites of 4- and 5-star hotel restaurants and independent restaurants in Fethiye, a prominent tourism center in Muğla, Turkey, using the content analysis method and to identify the features present on these websites. The information of the 31 businesses examined in the study was obtained from the official website of the Ministry of Culture and Tourism for hotels and the TripAdvisor platform for restaurants. The businesses were systematically analyzed based on 37 features determined through a detailed literature review. The findings indicate that food and beverage businesses’ websites are well-developed in terms of communication and accessibility, providing convenience to customers, and that services are effectively promoted with images. However, many businesses lack essential features such as price information, online reservations, and online sales. Additionally, crucial sections such as visitor reviews, frequently asked questions, special requests, and complaint/satisfaction forms are absent on most websites. Only half of the websites include sustainability information, and even when present, it is not sufficiently emphasized. This study explains the strengths and weaknesses of websites based on the 37 identified features and provides various recommendations accordingly.

Cite this Article As : Sağlam Gürkan, M., & Ulema, Ş. (2025). Yiyecek-içecek işletmelerinin web sitelerinin içerik analizi ile incelenmesi: Fethiye örneği. NEUGastro, 4(2), 94-109. https://doi.org/10.54497/neugastro.2025.17

Description : Yazarların hiçbiri, bu makalede bahsedilen herhangi bir ürün, aygıt veya ilaç ile ilgili maddi çıkar ilişkisine sahip değildir. Araştırma, herhangi bir dış organizasyon tarafından desteklenmedi.Yazarlar çalışmanın birincil verilerine tam erişim izni vermek ve derginin talep ettiği takdirde verileri incelemesine izin vermeyi kabul etmektedirler. None of the authors, any product mentioned in this article, does not have a material interest in the device or drug. Research, not supported by any external organization. grant full access to the primary data and, if requested by the magazine they agree to allow the examination of data.

An Analysis of Tourism Businesses' Websites Through Content Analysis: The Case of Fethiye, Research Article,
2025, Vol. 4 (2)

Received : 24.01.2025, Accepted : 28.07.2025 , Published Online : 23.12.2025