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EXAMINING THE DIFFERENCES IN FOOD CHOICE OF WOMEN AND MEN

Year 2022, , 207 - 241, 30.08.2022
https://doi.org/10.14520/adyusbd.1009591

Abstract

Men and women show biological differences as well as social, cultural, physiological and emotional differences. On the other hand, this difference affects all areas of life of men and women, as well as the meals they prefer when they eat restaurants. In this study, it is aimed to reveal the factors affecting the food choice of men and women while deciding what to eat in restaurants. The study was designed as a field study and questionnaire technique was used as a data collection tool. Within the borders of Istanbul, 347 women and 291 men, who eat restaurant at least once a month and agree to participate in the study, were included in the study by convenience sampling method. As a result of the study, it was found that the factors affecting the food choice of women eat restaurants were Product Characteristics, Personal and Financial Characteristics and Social and Temporal Features, respectively, while for men, this situation was listed as Social and Temporal Characteristics, Product Characteristics, and Personal and Financial Characteristics. In addition, according to the results of study. As a result of the study, give suggestions to increase the market shares and revenues to restaurant managers

References

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KADIN VE ERKEKLERİN YEMEK TERCİHLERİNDEKİ FARKLILIKLARIN İNCELENMESİ

Year 2022, , 207 - 241, 30.08.2022
https://doi.org/10.14520/adyusbd.1009591

Abstract

Kadın ve erkekleri biyolojik olduğu kadar sosyal, kültürel, fizyolojik ve duygusal farklılıklar hayatının tüm alanlarına olduğu kadar restorana gittiklerinde tercih ettikleri yemekler üzerinde de etkili olmaktadır. Bu çalışmada, kadın ve erkeklerin restoranlarda yiyecekleri yemeklere karar verirken hangi faktörlerden etkilendiklerini ortaya koymak amaçlanmıştır. Çalışma alan araştırması olarak tasarlanmış ve veri toplama aracı olarak anket tekniği kullanılmıştır. İstanbul sınırları içerisinde, ayda en az bir kez restorana giden, 347 kadın ve 291 erkek kolayda örnekleme yöntemiyle çalışma kapsamına çalınmıştır. Çalışma sonucunda kadınların restoranlarda yemek tercihlerine etki eden faktörlerin sırasıyla Ürün Özellikleri, Kişisel ve Finansal Özellikler ile Sosyal ve Zamansal Özellikler olduğu, erkeklerde ise bu durumun Sosyal ve Zamansal Özellikler, Ürün Özellikleri ile Kişisel ve Finansal Özellikler şeklinde sıralandığı bulunmuştur. Çalışma sonuçlarından restoran yöneticilerine işletmelerinin pazar paylarını ve gelirlerini arttırabilecek önerilerde bulunulmuştur.

References

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  • Albayrak, A. (2014). Müşterilerin restoran Seçimlerini Etkileyen Faktörler İstanbul Örneği. Anatolia Turizm Araştırmaları Dergisi, 25(2), 190-201.
  • Antin, T. M. J. ve Hunt, G. (2012). Food Choice as A Multidimensional Experience: A Qualitative Study with Young African American Women. Appetite, 58, 856-863.
  • Auty, S. (1992). Consumer Choice and Segmentation In The Restaurant Industry. The Service Industries Journal, 12(3), 324-339..
  • Beardsworth, A., ve Keil, T. (1999). Sociology on The Menu: An Invitation to The Study of Food and Society. New York: Routledge.
  • Beardsworth, A., Bryman, A., Keil, T., Goode, J., Haslam, C. ve Lancashire, E. (2002). Women, Men and Food: The Significance of Gender for Nutritional Attitudes and Choices. British Food Journal, 104(7), 470-491.
  • Bekar, A. ve Demirci, Z. (2015). Menü kartlarının müşterilerin yiyecek içecek tercihi üzerindeki etkisi, Seyahat ve Otel İşletmeciliği Dergisi, 12(3): 21-33.
  • Belge, M. (2013). Tarih Boyunca Yemek Kültürü. İstanbul: İletişim Yayınları.
  • Berridge, K. C. (2003). Pleasures of The Brain. Brain Cogn, 52, 106–128
  • Birer, S. (1985). Toplu Beslenme Yapılan Kuruluşlarda Yiyeceklere Uygulanan Satın Alma Ve Kontrol Yöntemleri İle Depolama Teknikleri. Ankara: Milli Prodüktivite Merkezi Yayınları.
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  • Cardello, A. V. ve Sawyer, F.M. (1992). Effects of Disconfirmed Expectations on Food Acceptability. Journal of Sensory Studies, 7, 253-277.
  • Carrillo, E., Varela, P., Salvador, A. ve Fiszman, S. (2011). Main Factors Underlying Consumers’ Food Choice: A First Step for The Understanding of Attitudes Toward Healthy Eating. Journal of Sensory Studies, 26(2), 85-95
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  • Clark, J. E. (1998). Taste and Flavour: Their Importance in Food Choice and Acceptance. Proceedings of the Nutrition Society, 57, 639-643.
  • Conner, M. T. (1993). Individualized Measurement of Attitudes Towards Foods. Appetite, 20, 235–238.
  • Çetinsöz, B. C. ve Polat, A. S. (2018). Restoranlarda Menü Bilgilerinin Tüketicilerin Davranışsal Niyeti Üzerine Etkisi. Journal of Tourism and Gastronomy Studies, 6 (4), 3-20.
  • Douglas, M. (1972). Deciphering a Meal, Myth, Symbol and Culture, 101(1), 61-81.
  • Drewnowski, A. (1997). Taste Preferences and Food Intake, Annual Review of Nutrition, 17, 237-253.
  • Dönmez, F. G., ve Bekar, A. (2016). Tüketicilerin Dışarıda Yemek Yeme Nedenlerine İlişkin Bir Değerlendirme. Muğla Sıtkı Koçman Üniversitesi, Sosyal Bilimler Dergisi, 11, 1, 1-15.
  • Eertmans, A., Victoir, A., Vansant, G. ve Bergh, O. (2005). Food-Related Personality Traits, Food Choice Motives and Food Intake: Mediator and Moderator Relationships. Food Quality and Preference, 16, 714-726.
  • Franchi, M. (2012). Food Choice: Beyond The Chemical Content. International Journal of Food Sciences and Nutrition, 63(1), 17-28.
  • Furst, T., Connors, M., Bisogni, C. A., Sobal, J. ve Winter-Falk, L. (1996). Food Choice: A Conceptual Model of The Process. Appetite, 26, 247–266.
  • Garcia-Bailo, B., Toguri, C., Eny, K.M., and El-Sohemy, A. (2009). Genetic Variation In Taste And Its Influence On Food Selection. A Journal of Integrative Biology, 13(1), 69-80
  • Gibson, E. L. (2006). Emotional Influences on Food Choice: Sensory, Physiological and Psychological Pathways. Physiology & Behavior, 89, 53–61.
  • Glanz, K., Basil, M., Maibach, E., Goldberg, J. ve Snyder, D. (1998). Why Americans Eat What They Do: Taste, Nutrition, Cost, Convenience, and Weight Control Concerns as Influences On Food Consumption. Journal of the American Dietetic Association, 98(10), 1118–1126.
  • Gültaş, P. ve Yıldırım, Y. (2016). İnternetten Alışverişte Tüketici Davranışını Etkileyen Demografik Faktörler. Dicle Üniversitesi İktisadi ve İdari Bilimler Fakültesi Dergisi, 6(10), 32-50.
  • Goode, J., Beardsworth, A., Haslam, C., Keil, T. ve Sherratt, E. (1995). Dietary Dilemmas: Nutritional Concerns of The 1990’s, British Food Journal, 97 11), 3–12.
  • Goody, J. (2013). Yemek, Mutfak, Sınıf -Karşılaştırmalı Sosyoloji Çalışması. (Çev. Müge Günay Güran). İstanbul: Pinhan Yayınları.
  • Honkanen, P. ve Frewer, L. (2009). Russian Consumers’ Motives for Food Choice. Appetite, 52, 363-371.
  • İçöz, O. (1996). Turizm İşletmelerinde Pazarlama, İlkeler Ve Uygulamalar. Ankara: Anatolia Yayıncılık.
  • Jáuregui-Lobera, I. ve Bolaños Ríos, P. (2011). What Motivates the Consumer's Food Choice? Nutrición Hospitalaria, 26(6), 1313-1321.
  • Kalaycı, Ş. (2006). Faktör Analizi. İçinde: Şeref Kalaycı (Editör), SPSS Uygulamalı Çok Değişkenli İstatistik Teknikleri. Ankara: Asil Yayın Dağıtım.
  • Kalyani, K. ve Sarma, M. K. Sarma (2017). Eating Out as Life Style: Yielding to The Impulsive Temptation. SCMS Journal of Indian Management, October – December, 76-94.
  • Khan, A. M. ve Hackler, L. R. (1981). Evaluation of Food Selection Patterns and Preference. CRC Critical Reviews Food Science and Nutrition, 15(2), 129-153.
  • Kim, Y.S.; Bergman, C. ve Raab, C. (2010). Factors That Impact Mature Customer Dining Choices In Las Vegas. Journal of Foodservice Business Research, 13, 178-192.
  • Kültür ve Turizm Bakanlığı’na (2017). İşletme ve Yatırım Belgeli Tesis İstatistikleri. https://yigm.ktb.gov.tr/TR-9860/turizm-belgeli-tesisler.html (Erişim Tarihi: 20.06.2021).
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  • Magnusson, M. (2004). Consumer Perception of Organic and Genetically Modified Foods, Health and Environmental Considerations. Uppsala: Acta Universitatis Upsaliensis Faculty of Social Sciences.
  • McCann, B., Warnick, G. ve Knopp, R. (1990). Changes in Plasma Lipids and Dietary Intake Accompanying Shifts in Perceived Workload and Stress, Psychosom Med, 52, 97-108.
  • Mennell, S. (1996). All Manners of Food: Eating and Taste in England and France from The Middle Ages to The Present. Chicago: University of Illinois Press.
  • Menozzi, D., Halawany-Darson, R., Mora, C. ve Giraud, G. (2015). Motives Towards Traceable Food Choice: A Comparison Between French And Italian Consumers. Food Control, 49, 40-48.
  • Mojet, J., Christ-Hazelhof, E. ve G_Heidema, J. (2001). Taste Perception with Age: Generic Specific Losses In Threshold Sensitivity To Five Basic Tastes?. 26(7), 845-860.
  • Missagia, S. V., Oliveira, S. R. ve Rezende, D. C. (2012). Food Choice Motives And Healthy Eating: Assessing Gender Differences. 36. Encontro da ANPAD, Rio de Janeiro/RJ-22-26 de Setembro de 2012.
  • Mucuk, İ. (2010). Pazarlama ilkeleri. 18. Baskı. İstanbul: Türkmen Kitabevi.
  • Nestle´, M., Wing, R., Birch, L., DiSogra, L., Drewnowski, A., Middleton, S., Sigman-Grant, M., Sobal, J., Winston, M. ve Economos, C. (1998). Behavioral and Social Influences on Food Choice. Nutrition Reviews, 56(2), 50–74.
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Details

Primary Language Turkish
Journal Section Articles
Authors

Aslı Albayrak 0000-0003-1002-2476

Publication Date August 30, 2022
Published in Issue Year 2022

Cite

APA Albayrak, A. (2022). KADIN VE ERKEKLERİN YEMEK TERCİHLERİNDEKİ FARKLILIKLARIN İNCELENMESİ. Adıyaman Üniversitesi Sosyal Bilimler Enstitüsü Dergisi(41), 207-241. https://doi.org/10.14520/adyusbd.1009591