Araştırma Makalesi
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Yıl 2022, Cilt: 10 Sayı: 4, 559 - 579, 06.12.2022

Sezer Karasakal Oğuz Doğan Sadık Can Gazelci

https://doi.org/10.30519/ahtr.925858

Öz

Kaynakça

  • Akgün, A. E., Keskin, H., Ayar, H., & Erdoğan, E. (2015). The influence of storytelling approach in travel writings on readers′ empathy and travel intentions. Procedia–Social and Behavioral Science, 207, 577–586.
  • Alhelalat, J. A., Ma’moun, A. H., & Twaissi, N. M. (2017). The impact of personal and functional aspects of restaurant employee service behaviour on customer satisfaction. International Journal of Hospitality Management, 66, 46-53.
  • Ali, F., Amin, M., & Ryu, K. (2016). The role of physical environment, price perceptions, and consumption emotions in developing customer satisfaction in Chinese resort hotels. Journal of Quality Assurance in Hospitality and Tourism, 17(1), 45–70.
  • Al-Tit, A. A. (2015). The effect of service and food quality on customer satisfaction and hence customer retention. Asian Social Science, 11(23), 129–139.
  • Andaleeb, S. S., and C. Conway. (2006). Customer satisfaction in the restaurant industry: An examination of the transaction-specific model. Journal of Services Marketing, 20(1): 3-11.
  • Annaraud, K., & Berezina, K. (2020). Predicting satisfaction and intentions to use online food delivery: What really makes a difference? Journal of Foodservice Business Research, 23(4), 305–323.
  • Aslan Ceylan, J., Esgin, Ö., Başpinar, B., & Özçelik, A. Ö. (2019). Cuisine Culture of Mesopotamia, Anatolia and Turkish. In N.L. Shapekova, L. Özdemir, B. Ak, V. Şenol, & H. Yıldız (Eds.), Recent Studies in Health Sciences (pp. 36-45). St. Kliment Ohridski University Press.
  • Aydin, B., & Corbaci, A. (2019). The Cuisine and Its Historical Development. Advances in Global Business and Economics, 2, 153-166.
  • Babolian Hendijani, R. (2016). Effect of food experience on tourist satisfaction: the case of Indonesia. International Journal of Culture, Tourism, and Hospitality Research, 10(3), 272–282.
  • Bassano, C., Barile, S., Piciocchi, P., Spohrer, J. C., Iandolo, F., & Fisk, R. (2019). Storytelling about places: Tourism marketing in the digital age. Cities, 87, 10-20.
  • Batu, A., & Batu, H. S. (2018). Historical background of Turkish gastronomy from ancient times until today. Journal of Ethnic Foods, 5(2), 76-82.
  • Bulgarella, C. (2005). Employee satisfaction and customer satisfaction: Is there a relationship? Guidestar research, white paper.
  • Campbell, M. C. (1999). Perceptions of price unfairness: antecedents and consequences. Journal of Marketing Research, 36(2), 187-199.
  • Cater, C., Albayrak, T., Caber, M., & Taylor, S. (2020). Flow, satisfaction and storytelling: A causal relationship? Evidence from scuba diving in Turkey. Current Issues in Tourism, 24(12), 1749-1767.
  • Çelik, M. & Aksoy, M. (2017). Attitudes of Domestic Tourists Towards Gastronomy Tourism: Case of Şanlıurfa. Journal of Tourism and Gastronomy Studies, 5(3) 422-434.
  • Cheng, Y. S., Kuo, N. T., Chang, K. C., & Wu, H. T. (2021). Using Data Mining Methods to Predict Repeat Patronage Intention in the Restaurant Industry. Journal of Quality Assurance in Hospitality & Tourism, Latest Articles-Online First.
  • Chi, C. G. Q., Chua, B. L., Othman, M., & Karim, S. A. (2013). Investigating the Structural Relationships Between Food Image, Food Satisfaction, Culinary Quality, and Behavioral Intentions: The Case of Malaysia. International Journal of Hospitality and Tourism Administration, 14(2), 99–120.
  • Chiang, C. F. (2018). Influences of price, service convenience, and social servicescape on post-purchase process of capsule hotels. Asia Pacific Journal of Tourism Research, 23(4), 373–384.
  • Chin, W. W. (1998). Issues and Opinion on Structure Equation Modeling. MIS Quarterly, 22(March), vii–xvi.
  • Chin, W. W. (2010). How to write up and report PLS analyses. In Vinzi, V.E., Chin, W. W., Henseler, J. & Wang, H. (Eds.), Handbook of partial least squares: Concepts, methods and applications (pp. 655–690). Berlin, Germany: Springer.
  • Choi, S. S. (2016). A study on effect of tourism storytelling of tourism destination brand value and tourist behavioral intentions. Indian Journal of Science and Technology, 9(46), 1-6.
  • Correia, A., Moital, M., Da Costa, C. F., & Peres, R. (2008). The determinants of gastronomic tourists’ satisfaction: a second-order factor analysis. Journal of Foodservice, 19(3), 164–176.
  • Cullen, F. (2004). Factors influencing restaurant selection in Dublin. Journal of Foodservice Business Research, 7(2), 53–85.
  • Danthanarayana, C. P., & Arachchi, R. S. S. W. (2020). Impact of Restaurant Attributes on Customer Perceived Value and Customer Satisfaction. In Proceedings of the International Conference on Hospitality and Tourism Management, 5(1), 1-20.
  • Dinler, B. V. (2019). Evaluation of Gastronomic Identity of Adana in Terms of Destination Branding. Unpublished master of science thesis, Hacı Bektaş Veli University, Nevşehir.
  • Düzgün, E., & Özkaya, F. D. (2015). Culinary Culture from Mesopotamia to the Present. Journal of Tourism and Gastronomy Studies, 41, 47.
  • Erkmen, E. (2019). Managing Restaurant Attributes for Destination Satisfaction: What Goes beyond Food? Administrative Sciences, 9(1), 1-11.
  • Go Turkey Tourism (2021). Turkey’s Creative Cities. Retrieved March 10, 2021, from https://www.goturkeytourism.com/things-to-do/unesco-creative-cities-of-turkey.html
  • Grębosz-Krawczyk, M. (2020). Consumer storytellıng as an element of Word-Of-Mouth communication of nostalgic brands: Evidence from Poland. Innovative Marketing, 16(3), 74-84.
  • Gunaratne, A., Wilson, G., & San Diego, J. (2012). Attributes associated with customer satisfaction in fine dining restaurants and their “zones of tolerance.” Proceedings of the Australian & New Zealand Marketing Academy Conference (ANZMAC). 3-5 December, Adelaide, Australia.
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Examining The Impacts of Restaurant Attributes on Satisfaction and Storytelling: The Case of Turkey

Yıl 2022, Cilt: 10 Sayı: 4, 559 - 579, 06.12.2022

Sezer Karasakal Oğuz Doğan Sadık Can Gazelci

https://doi.org/10.30519/ahtr.925858

Öz

The current research aimed to search the impacts of restaurant attributes on satisfaction, and the impacts of satisfaction on storytelling in restaurants. The data was obtained from 226 academicians and administrators of 8 universities which were both public and private in Gaziantep, Hatay, Şanlıurfa, and Adana provinces of Turkey. The results revealed that food attributes, employees, and physical environment positively affect customer satisfaction. The results also revealed that satisfaction is a significant determinant of storytelling intention.

Anahtar Kelimeler

Restaurant attributes Customer satisfaction Storytelling Turkey

Kaynakça

  • Akgün, A. E., Keskin, H., Ayar, H., & Erdoğan, E. (2015). The influence of storytelling approach in travel writings on readers′ empathy and travel intentions. Procedia–Social and Behavioral Science, 207, 577–586.
  • Alhelalat, J. A., Ma’moun, A. H., & Twaissi, N. M. (2017). The impact of personal and functional aspects of restaurant employee service behaviour on customer satisfaction. International Journal of Hospitality Management, 66, 46-53.
  • Ali, F., Amin, M., & Ryu, K. (2016). The role of physical environment, price perceptions, and consumption emotions in developing customer satisfaction in Chinese resort hotels. Journal of Quality Assurance in Hospitality and Tourism, 17(1), 45–70.
  • Al-Tit, A. A. (2015). The effect of service and food quality on customer satisfaction and hence customer retention. Asian Social Science, 11(23), 129–139.
  • Andaleeb, S. S., and C. Conway. (2006). Customer satisfaction in the restaurant industry: An examination of the transaction-specific model. Journal of Services Marketing, 20(1): 3-11.
  • Annaraud, K., & Berezina, K. (2020). Predicting satisfaction and intentions to use online food delivery: What really makes a difference? Journal of Foodservice Business Research, 23(4), 305–323.
  • Aslan Ceylan, J., Esgin, Ö., Başpinar, B., & Özçelik, A. Ö. (2019). Cuisine Culture of Mesopotamia, Anatolia and Turkish. In N.L. Shapekova, L. Özdemir, B. Ak, V. Şenol, & H. Yıldız (Eds.), Recent Studies in Health Sciences (pp. 36-45). St. Kliment Ohridski University Press.
  • Aydin, B., & Corbaci, A. (2019). The Cuisine and Its Historical Development. Advances in Global Business and Economics, 2, 153-166.
  • Babolian Hendijani, R. (2016). Effect of food experience on tourist satisfaction: the case of Indonesia. International Journal of Culture, Tourism, and Hospitality Research, 10(3), 272–282.
  • Bassano, C., Barile, S., Piciocchi, P., Spohrer, J. C., Iandolo, F., & Fisk, R. (2019). Storytelling about places: Tourism marketing in the digital age. Cities, 87, 10-20.
  • Batu, A., & Batu, H. S. (2018). Historical background of Turkish gastronomy from ancient times until today. Journal of Ethnic Foods, 5(2), 76-82.
  • Bulgarella, C. (2005). Employee satisfaction and customer satisfaction: Is there a relationship? Guidestar research, white paper.
  • Campbell, M. C. (1999). Perceptions of price unfairness: antecedents and consequences. Journal of Marketing Research, 36(2), 187-199.
  • Cater, C., Albayrak, T., Caber, M., & Taylor, S. (2020). Flow, satisfaction and storytelling: A causal relationship? Evidence from scuba diving in Turkey. Current Issues in Tourism, 24(12), 1749-1767.
  • Çelik, M. & Aksoy, M. (2017). Attitudes of Domestic Tourists Towards Gastronomy Tourism: Case of Şanlıurfa. Journal of Tourism and Gastronomy Studies, 5(3) 422-434.
  • Cheng, Y. S., Kuo, N. T., Chang, K. C., & Wu, H. T. (2021). Using Data Mining Methods to Predict Repeat Patronage Intention in the Restaurant Industry. Journal of Quality Assurance in Hospitality & Tourism, Latest Articles-Online First.
  • Chi, C. G. Q., Chua, B. L., Othman, M., & Karim, S. A. (2013). Investigating the Structural Relationships Between Food Image, Food Satisfaction, Culinary Quality, and Behavioral Intentions: The Case of Malaysia. International Journal of Hospitality and Tourism Administration, 14(2), 99–120.
  • Chiang, C. F. (2018). Influences of price, service convenience, and social servicescape on post-purchase process of capsule hotels. Asia Pacific Journal of Tourism Research, 23(4), 373–384.
  • Chin, W. W. (1998). Issues and Opinion on Structure Equation Modeling. MIS Quarterly, 22(March), vii–xvi.
  • Chin, W. W. (2010). How to write up and report PLS analyses. In Vinzi, V.E., Chin, W. W., Henseler, J. & Wang, H. (Eds.), Handbook of partial least squares: Concepts, methods and applications (pp. 655–690). Berlin, Germany: Springer.
  • Choi, S. S. (2016). A study on effect of tourism storytelling of tourism destination brand value and tourist behavioral intentions. Indian Journal of Science and Technology, 9(46), 1-6.
  • Correia, A., Moital, M., Da Costa, C. F., & Peres, R. (2008). The determinants of gastronomic tourists’ satisfaction: a second-order factor analysis. Journal of Foodservice, 19(3), 164–176.
  • Cullen, F. (2004). Factors influencing restaurant selection in Dublin. Journal of Foodservice Business Research, 7(2), 53–85.
  • Danthanarayana, C. P., & Arachchi, R. S. S. W. (2020). Impact of Restaurant Attributes on Customer Perceived Value and Customer Satisfaction. In Proceedings of the International Conference on Hospitality and Tourism Management, 5(1), 1-20.
  • Dinler, B. V. (2019). Evaluation of Gastronomic Identity of Adana in Terms of Destination Branding. Unpublished master of science thesis, Hacı Bektaş Veli University, Nevşehir.
  • Düzgün, E., & Özkaya, F. D. (2015). Culinary Culture from Mesopotamia to the Present. Journal of Tourism and Gastronomy Studies, 41, 47.
  • Erkmen, E. (2019). Managing Restaurant Attributes for Destination Satisfaction: What Goes beyond Food? Administrative Sciences, 9(1), 1-11.
  • Go Turkey Tourism (2021). Turkey’s Creative Cities. Retrieved March 10, 2021, from https://www.goturkeytourism.com/things-to-do/unesco-creative-cities-of-turkey.html
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Toplam 106 adet kaynakça vardır.

Ayrıntılar

Birincil Dil İngilizce
Konular Turizm (Diğer)
Bölüm Araştırma Makalesi
Yazarlar

Sezer Karasakal 0000-0002-4713-2735

Oğuz Doğan Bu kişi benim 0000-0002-3038-1719

Sadık Can Gazelci 0000-0001-9001-5959

Yayımlanma Tarihi 6 Aralık 2022
Gönderilme Tarihi 22 Nisan 2021
Yayımlandığı Sayı Yıl 2022 Cilt: 10 Sayı: 4

Kaynak Göster

APA Karasakal, S., Doğan, O., & Gazelci, S. C. (2022). Examining The Impacts of Restaurant Attributes on Satisfaction and Storytelling: The Case of Turkey. Advances in Hospitality and Tourism Research (AHTR), 10(4), 559-579. https://doi.org/10.30519/ahtr.925858


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