Research Article
PDF Zotero Mendeley EndNote BibTex Cite

Turkey’ Coffee Adventure: An Analysis of Coffee Experience Typologies and Business Type Preferences

Year 2021, Volume , Issue , 0 - 0, 28.07.2021
https://doi.org/10.30519/ahtr.920643

Abstract

The rise in the coffee consumption, as one of the most popular beverages in the world, has opened the door to “coffee shops” in their modern form. The present study analyses the type of Turkish consumers who prefer national and international coffee shops based on their demographic characteristics and motivations. A total of 448 visitors to coffee shops during the Istanbul Coffee Festival filled out the developed survey form. 411 of these were used for data analysis. The data obtained in the research were divided into four groups through a Chi-squared Automatic Interaction Detection (CHAID) Analysis and Correspondence Analysis, depending on the demographic and motivational characteristics of the consumers with experience of national and international coffee shops. Consumers attribute importance to the atmosphere, image, coffee quality and location of coffees shops, while the target market of coffee shops is generally well-educated, consisting of mostly female consumers over the age of 30. The first and the second group preferred the coffee experience of international coffee shops, while the third group preferred only national coffee shops. The respondents in the fourth group preferred the national coffee shops, but also stated a desire to experience coffee in international coffee shops

References

  • Acar, N., Çakırbaş, A., & Çizmeci, B. (2019). Türk kahvesi tüketilen mekânların seçimini etkileyen faktörlerin belirlenmesi: Nevşehir örneği. Anemon Muş Alparslan Üniversitesi Sosyal Bilimler Dergisi, 7(1), 135-143.
  • Akarçay, E. (2012). Kah kahvehane kah cafe: Küreselleşen Eskişehir’de kahve tüketimi üzerine kurumsal bir giriş. Galatasaray Üniversitesi İletişim Dergisi, 2, 182-202.
  • Aksu, G., & Karaman, H. (2016). CHAID analizi. In C. O. Güzeller (Ed.), Herkes için çok değişkenli istatistik (pp. 251-272). Ankara: Maya Akademi.
  • Alpar, R. (2013). Uygulamalı çok değişkenli istatistiksel yöntemler (4. Baskı). Ankara: Detay Yayıncılık.
  • Alyakut, Ö. (2017). Kahve markalarının bütünleşik pazarlama iletişimi bağlamında sosyal medya kullanımları. Afyon Kocatepe Üniversitesi Sosyal Bilimler Dergisi, 19(2), 209-234.
  • Argan, M., Akyildiz, M., Ozdemir, B., Bas, A., & Akkus, E. (2015). Leisure aspects of Turkish coffee consumption rituals: An exploratory qualitative study. International Journal of Health and Economic Development, 1(1), 26-36.
  • Aries, S., & Eirene, K. (2015). The relationship between brand equity, customer satisfaction, and brand loyalty on coffee shop: study of excelso and starbucks. ASEAN Mark, 7(1), 14-27.
  • Arun, Ö. (2013). Rafine beğeniler ya da sıradan hazlar? Türkiye’de beğeninin, ortamın ve tüketimin analizine ilişkin bir model. Kültür ve İletişim, 16(2), 45-72.
  • Aşık, N. A. (2017). Değişen kahve tüketim alışkanlıkları ve Türk kahvesi üzerine bir araştırma. Journal of Tourism and Gastronomy Studies, 5(4), 310-325.
  • Aydın, G. A., & Bakır, Z. N. (2016). An assessment of venues in the context of consumption culture: Consumption of kahve cafe(s) by college students. Journal of Strategic Research in Social Science (JoSReSS), 2(3), 59-84.
  • Aytaç, Ö. (2007). Kent mekânlarının sosyo-kültürel coğrafyası. Fırat Üniversitesi Sosyal Bilimler Dergisi, 17(2), 199-226.
  • Bourdieu, P. (1984). Distinction: A social critique of the judgement of taste. Cambridge: Harvard University.
  • Brown, N. (2018). Allegra predicts specialty segment growth in 2019 US Coffee Shop Report. Daily Coffee News. Retrieved 15 April, 2021, from https://dailycoffeenews.com/2018/10/31/allegra-predicts-specialty-segment-growth-in-2019-us-coffee-shop-report/
  • Çakı, F., & Kızıltepe, B. (2017). Üçüncü yerler olarak kafeler ve gençlik: Balıkesir örnek olay incelemesi. Akademik İncelemeler Dergisi (AID), 12(1), 173-202.
  • Clausen, S. E. (1998). Applied correspondence analysis. Thousand Oaks: Sage Publications.
  • Coffeemag. (2016). Coffeemag, 1. Sayı. Ankara: Başak Matbaacılık.
  • Decrop, A., & Snelders, D. (2005). A grounded typology of vacation decision-making. Tourism Management, 26(2), 121-132.
  • Demirel, B. (2010). Veri madenciliğinde chaid algoritmasının sosyal güvenlik kurumu veri tabanına uygulanması. Unpublished master’s thesis, Gazi University, Ankara, Turkey.
  • Doğan, N., & Özdamar, K. (2003). CHAİD analizi ve aile planlaması ile ilgili bir uygulama. Turkiye Klinikleri Journal of Medical Sciences, 23(5), 392-397.
  • Fendal, D. (2007). Kahve ve mutfak kültürünün dönüşümü üzerinden küreselleşme sürecinde küresel ve yerel kültürün etkileşim ve eklemlenişi. Galatasaray Üniversitesi İletişim Dergisi, 2, 148-179.
  • Filimonau, V., Krivcova, M., & Pettit, F. (2019). An exploratory study of managerial approaches to food waste mitigation in coffee shops. International Journal of Hospitality Management, 76, 48-57.
  • Glazer, F. (2015). Seasonal beverage programme drives traffic. Nation’s Restaur. News, 49(13), 112–113.
  • Grigg, D. (2003). The worlds of tea and coffee: Pattern of consumption”. Geojurnal, 57, 283-294.
  • Grinshpun, H. (2014). Deconstructing a global commodity: Coffee, culture, and consumption in Japan. Journal of Consumer Culture, 14(3), 343–364.
  • Hu, X., & Lee, J. (2019). Emotions elicited while drinking coffee: A cross-cultural comparison between Korean and Chinese consumers. Food Quality and Preference, 76, 160-168.
  • Jang, Y. J., Kim, W. G., & Lee, H. Y. (2015). Coffee shop consumers’ emotional attachment and loyalty to green stores: The moderating role of green consciousness. International Journal of Hospitality Management, 44, 146-156.
  • Kadıoğlu, G. (2017). Tüketicilerin Türkiye’deki kahve zincirlerini tercihlerine yönelik bir karar destek modeli. Unpublished master’s thesis, İstanbul Technical University, İstanbul, Turkey.
  • Kang, J., Tang, L., Lee, J. Y., & Bosselman, R. H. (2011). Understanding customer behaviour in name-brand Korean coffee shops: the role of self-congruity and functional congruity. Int. J. Hosp. Manage., 31(3), 809–818.
  • Kanjanakom, A., & Lee, J. (2017). Examining emotions and comparing the essende profile and the drinking experience in coffee drinkers in the natural environment. Food Quality and Preference, 56, 69-79.
  • Kaptan, Y. (2013). Üçü bir arada: Melez bir mekânın kuruluşu ve Starbucks üzerine gözlemler. Kültür ve İletişim, 16(2), 73-96.
  • Karadaşlı, H. (2019). Motivaston temelli kültür turisti tipolojileri: Diyarbakır’a gelen yerli turistler üzerine bir araştırma. Unpublished master’s thesis, Batman University, Batman, Turkey.
  • Kim, D., & Jang, S. (2017). Symbolic consumption in upscale cafés: Examining Korean gen Y consumers’ materialism, conformity, conspicuous tendencies, and functional qualities. Journal of Hospitality & Tourism Research, 41(2), 154-179.
  • Kim, H. (2008). Importance-performance analysis of service quality in campus specialty coffee shop. J Korean Soc Food Sci Nutr, 37(8), 1069-1078.
  • Kim, S. E., Lee, S. M., & Kim, K. O. (2016). Consumer acceptability of coffee as affected by situational conditions and involvement. Food Quality and Preference, 52, 124–132.
  • Kim, Y. W., Song, W. G., & Lee, Y. J. (2014). A study on the consumption behaviour of coffee product according to monthly income in franchised coffee shop's consumer. Journal of the Korean Society of Food Culture, 29(6), 519-527.
  • Ko, W., & Chiu, C. P. (2008). The relationships between brand attitude, customers’ satisfaction and revisiting intentions of the university students-a case study of coffee chain stores in Taiwan. Journal of Foodservice Business Research, 11(1), 79-95.
  • Kotler, P. (2000). Pazarlama yönetimi, (Millennium Baskı). (N. Muallimoğlu, Trans.). İstanbul: Beta Yayıncılık.
  • Labbe, D., Sudre, J., Dugas, V., & Folmer, B. (2016). Impact of crema on expected and actual espresso coffee experience. Food Research International, 82, 53-58.
  • Limón-Rivera, R., Mejía-Ochoa, F. J., Peláez-Muñoz, E. C., Vargas-Rivera, Y., Hernández-Velásquez, S., Fierro-Domínguez, E., ... & González-Pérez, M. (2017). Analysis of the relationship between lifestyle and coffee consumption habits, from the myth approach, in the municipalities of Orizaba, Tehuipango, and Zongolica Veracruz. International Journal of Advanced Engineering, Management and Science, 3(12), 239945.
  • Manzo, J. (2014). Machines, People, and Social Interaction in "Third-Wave" Coffeehouses. Journal of Arts and Humanities, 3(8), 1-12.
  • Nadiri, H., & Günay, G. N. (2013). An empirical study to diagnose the outcomes of customers’ experiences in trendy coffee shops. Journal of Business Economics and Management, 14(1). 22-53.
  • Oldenburg, R. (1989). The great good place; cafes, coffee shops, bookstores, bars, hair salons and other hangouts at the heart of a community. Cambridge: Da Capo Press.
  • Özcan, D. (2016). “Popüler kahve çeşitleri nelerdir”. Retrieved 14 April, 2021, from http://iyi21.com/iyi-beslen/populer-kahve-cesitleri-nelerdir.
  • Phillip, S., Hunter, C., & Blackstock, K. (2010). A typology for defining agritourism. Tourism management, 31(6), 754-758.
  • Pozos-Brewer, R. (2015). Coffee shops: Exploring urban sociability and social class in the intersection of public and private space. Unpublished bachelor degree thesis, Dept. of Sociology & Anthropology, Swarthmore College, USA. 10.13140/RG.2.2.19087.43680
  • Said, I. (2012). Coffee shops and modern lifestyle in Makassar, Indonesia. Northern Illinois University, Working Paper, 1-16.
  • Samoggia, A., & Riedel, B. (2018). Coffee consumption and purchasing behavior review: Insights for further research. Appetite, 129, 70-81.
  • Sarıtaş, E., & Barutçu, S. (2016). Tüketici davranışlarının analizinde kuşaklar: Sosyal medya kullanımı üzerinde bir araştırma. Pamukkale Journal of Eurasian Socioeconomic Studies, 3(2), 1-15.
  • Schüβler, L. (2009). Protecting ‘Single-origin coffee’within the global coffee market: The role of geographical indications and trademarks. Estey Centre Journal of International Law & Trade Policy, 10(1), 149-185.
  • Shaker, R., & Rath, J. (2019). The coffee scene in Glasgow's West End: On the class practices of the new urban middle classes. City, Culture and Society, 17, 1-7.
  • Şimşir, T. E. (2018). Internetten alişveriş yapan tüketicilerin tipolojisi. İstanbul Ticaret Üniversitesi Sosyal Bilimler Dergisi, 17(33), 173-207.
  • Spence, C., & Carvalho, F. M. (2020). The coffee drinking experience: Product extrinsic (atmospheric) influences on taste and choice. Food Quality and Preference, 80, 103802.
  • Susanty, A., & Kenny, E. (2015). The relationship between brand equity, customer satisfaction, and brand loyalty on coffee shop: Study of Excelso and Starbucks. ASEAN Marketing Journal, 7(1), 14-27.
  • Tucker, M. C. (2011). Coffee culture; local experiences, global connections. New York: Routledge.
  • Typaldos, C. (2016). Experiencing the Starbucks experience-a cultural analysis of the effects of glocalization. Unpublished master’s thesis, Lund University, Sweden.
  • Wakefield, K. L., & Blodgett, J. G. (1996). The effect of the servicescape on customers' behavioral intentions in leisure service settings. Journal of Services Marketing, 10(6), 45-61.
  • White, M. (2012). Coffee life in Japan. California: University of California Press.
  • Woldoff, R. A., Lozzi, D. M., & Dilks, L. M. (2013). The social transformation of coffee houses: the emergence of chain establishments and the private nature of usage. İnternational Journal of Social Science Studies, 1(2), 205-218.
  • Yan, M., & Li, Q. (2016). Consumer behavior in coffee drinking: Comparison between Chinese and Swedish university students. Unpublished bachelor degree thesis, University of Gavle, Sweden.
  • Yazıcı, B. (2018). Yeni lüks kavramı bağlamında y kuşağı ile evrilen tüketim ve y kuşağının lüks kavramına bakışı. Kocaeli Üniversitesi Sosyal Bilimler Dergisi, (36), 95-112.
  • Yıldıztekin, B. (2016). Uyum ve uygunluk analizleri. In C. O. Güzeller (Ed.), Herkes için çok değişkenli istatistik (pp. 273-302). Ankara: Maya Akademi.
  • Yu, H. & Fang, W. (2009). Relative impacts from product quality, service quality, and experience quality on customer perceived value and intention to shop for the coffee shop market. Total Qual. Manage. Bus. Excell., 20(11), 1273–1285.
  • Zhang, M., Kim, P. B., & Goodsir, W. (2019). Effects of service experience attributes on customer attitudes and behaviours: The case of New Zealand café industry. Journal of Hospitality Marketing & Management, 28(1), 28-50.

Year 2021, Volume , Issue , 0 - 0, 28.07.2021
https://doi.org/10.30519/ahtr.920643

Abstract

References

  • Acar, N., Çakırbaş, A., & Çizmeci, B. (2019). Türk kahvesi tüketilen mekânların seçimini etkileyen faktörlerin belirlenmesi: Nevşehir örneği. Anemon Muş Alparslan Üniversitesi Sosyal Bilimler Dergisi, 7(1), 135-143.
  • Akarçay, E. (2012). Kah kahvehane kah cafe: Küreselleşen Eskişehir’de kahve tüketimi üzerine kurumsal bir giriş. Galatasaray Üniversitesi İletişim Dergisi, 2, 182-202.
  • Aksu, G., & Karaman, H. (2016). CHAID analizi. In C. O. Güzeller (Ed.), Herkes için çok değişkenli istatistik (pp. 251-272). Ankara: Maya Akademi.
  • Alpar, R. (2013). Uygulamalı çok değişkenli istatistiksel yöntemler (4. Baskı). Ankara: Detay Yayıncılık.
  • Alyakut, Ö. (2017). Kahve markalarının bütünleşik pazarlama iletişimi bağlamında sosyal medya kullanımları. Afyon Kocatepe Üniversitesi Sosyal Bilimler Dergisi, 19(2), 209-234.
  • Argan, M., Akyildiz, M., Ozdemir, B., Bas, A., & Akkus, E. (2015). Leisure aspects of Turkish coffee consumption rituals: An exploratory qualitative study. International Journal of Health and Economic Development, 1(1), 26-36.
  • Aries, S., & Eirene, K. (2015). The relationship between brand equity, customer satisfaction, and brand loyalty on coffee shop: study of excelso and starbucks. ASEAN Mark, 7(1), 14-27.
  • Arun, Ö. (2013). Rafine beğeniler ya da sıradan hazlar? Türkiye’de beğeninin, ortamın ve tüketimin analizine ilişkin bir model. Kültür ve İletişim, 16(2), 45-72.
  • Aşık, N. A. (2017). Değişen kahve tüketim alışkanlıkları ve Türk kahvesi üzerine bir araştırma. Journal of Tourism and Gastronomy Studies, 5(4), 310-325.
  • Aydın, G. A., & Bakır, Z. N. (2016). An assessment of venues in the context of consumption culture: Consumption of kahve cafe(s) by college students. Journal of Strategic Research in Social Science (JoSReSS), 2(3), 59-84.
  • Aytaç, Ö. (2007). Kent mekânlarının sosyo-kültürel coğrafyası. Fırat Üniversitesi Sosyal Bilimler Dergisi, 17(2), 199-226.
  • Bourdieu, P. (1984). Distinction: A social critique of the judgement of taste. Cambridge: Harvard University.
  • Brown, N. (2018). Allegra predicts specialty segment growth in 2019 US Coffee Shop Report. Daily Coffee News. Retrieved 15 April, 2021, from https://dailycoffeenews.com/2018/10/31/allegra-predicts-specialty-segment-growth-in-2019-us-coffee-shop-report/
  • Çakı, F., & Kızıltepe, B. (2017). Üçüncü yerler olarak kafeler ve gençlik: Balıkesir örnek olay incelemesi. Akademik İncelemeler Dergisi (AID), 12(1), 173-202.
  • Clausen, S. E. (1998). Applied correspondence analysis. Thousand Oaks: Sage Publications.
  • Coffeemag. (2016). Coffeemag, 1. Sayı. Ankara: Başak Matbaacılık.
  • Decrop, A., & Snelders, D. (2005). A grounded typology of vacation decision-making. Tourism Management, 26(2), 121-132.
  • Demirel, B. (2010). Veri madenciliğinde chaid algoritmasının sosyal güvenlik kurumu veri tabanına uygulanması. Unpublished master’s thesis, Gazi University, Ankara, Turkey.
  • Doğan, N., & Özdamar, K. (2003). CHAİD analizi ve aile planlaması ile ilgili bir uygulama. Turkiye Klinikleri Journal of Medical Sciences, 23(5), 392-397.
  • Fendal, D. (2007). Kahve ve mutfak kültürünün dönüşümü üzerinden küreselleşme sürecinde küresel ve yerel kültürün etkileşim ve eklemlenişi. Galatasaray Üniversitesi İletişim Dergisi, 2, 148-179.
  • Filimonau, V., Krivcova, M., & Pettit, F. (2019). An exploratory study of managerial approaches to food waste mitigation in coffee shops. International Journal of Hospitality Management, 76, 48-57.
  • Glazer, F. (2015). Seasonal beverage programme drives traffic. Nation’s Restaur. News, 49(13), 112–113.
  • Grigg, D. (2003). The worlds of tea and coffee: Pattern of consumption”. Geojurnal, 57, 283-294.
  • Grinshpun, H. (2014). Deconstructing a global commodity: Coffee, culture, and consumption in Japan. Journal of Consumer Culture, 14(3), 343–364.
  • Hu, X., & Lee, J. (2019). Emotions elicited while drinking coffee: A cross-cultural comparison between Korean and Chinese consumers. Food Quality and Preference, 76, 160-168.
  • Jang, Y. J., Kim, W. G., & Lee, H. Y. (2015). Coffee shop consumers’ emotional attachment and loyalty to green stores: The moderating role of green consciousness. International Journal of Hospitality Management, 44, 146-156.
  • Kadıoğlu, G. (2017). Tüketicilerin Türkiye’deki kahve zincirlerini tercihlerine yönelik bir karar destek modeli. Unpublished master’s thesis, İstanbul Technical University, İstanbul, Turkey.
  • Kang, J., Tang, L., Lee, J. Y., & Bosselman, R. H. (2011). Understanding customer behaviour in name-brand Korean coffee shops: the role of self-congruity and functional congruity. Int. J. Hosp. Manage., 31(3), 809–818.
  • Kanjanakom, A., & Lee, J. (2017). Examining emotions and comparing the essende profile and the drinking experience in coffee drinkers in the natural environment. Food Quality and Preference, 56, 69-79.
  • Kaptan, Y. (2013). Üçü bir arada: Melez bir mekânın kuruluşu ve Starbucks üzerine gözlemler. Kültür ve İletişim, 16(2), 73-96.
  • Karadaşlı, H. (2019). Motivaston temelli kültür turisti tipolojileri: Diyarbakır’a gelen yerli turistler üzerine bir araştırma. Unpublished master’s thesis, Batman University, Batman, Turkey.
  • Kim, D., & Jang, S. (2017). Symbolic consumption in upscale cafés: Examining Korean gen Y consumers’ materialism, conformity, conspicuous tendencies, and functional qualities. Journal of Hospitality & Tourism Research, 41(2), 154-179.
  • Kim, H. (2008). Importance-performance analysis of service quality in campus specialty coffee shop. J Korean Soc Food Sci Nutr, 37(8), 1069-1078.
  • Kim, S. E., Lee, S. M., & Kim, K. O. (2016). Consumer acceptability of coffee as affected by situational conditions and involvement. Food Quality and Preference, 52, 124–132.
  • Kim, Y. W., Song, W. G., & Lee, Y. J. (2014). A study on the consumption behaviour of coffee product according to monthly income in franchised coffee shop's consumer. Journal of the Korean Society of Food Culture, 29(6), 519-527.
  • Ko, W., & Chiu, C. P. (2008). The relationships between brand attitude, customers’ satisfaction and revisiting intentions of the university students-a case study of coffee chain stores in Taiwan. Journal of Foodservice Business Research, 11(1), 79-95.
  • Kotler, P. (2000). Pazarlama yönetimi, (Millennium Baskı). (N. Muallimoğlu, Trans.). İstanbul: Beta Yayıncılık.
  • Labbe, D., Sudre, J., Dugas, V., & Folmer, B. (2016). Impact of crema on expected and actual espresso coffee experience. Food Research International, 82, 53-58.
  • Limón-Rivera, R., Mejía-Ochoa, F. J., Peláez-Muñoz, E. C., Vargas-Rivera, Y., Hernández-Velásquez, S., Fierro-Domínguez, E., ... & González-Pérez, M. (2017). Analysis of the relationship between lifestyle and coffee consumption habits, from the myth approach, in the municipalities of Orizaba, Tehuipango, and Zongolica Veracruz. International Journal of Advanced Engineering, Management and Science, 3(12), 239945.
  • Manzo, J. (2014). Machines, People, and Social Interaction in "Third-Wave" Coffeehouses. Journal of Arts and Humanities, 3(8), 1-12.
  • Nadiri, H., & Günay, G. N. (2013). An empirical study to diagnose the outcomes of customers’ experiences in trendy coffee shops. Journal of Business Economics and Management, 14(1). 22-53.
  • Oldenburg, R. (1989). The great good place; cafes, coffee shops, bookstores, bars, hair salons and other hangouts at the heart of a community. Cambridge: Da Capo Press.
  • Özcan, D. (2016). “Popüler kahve çeşitleri nelerdir”. Retrieved 14 April, 2021, from http://iyi21.com/iyi-beslen/populer-kahve-cesitleri-nelerdir.
  • Phillip, S., Hunter, C., & Blackstock, K. (2010). A typology for defining agritourism. Tourism management, 31(6), 754-758.
  • Pozos-Brewer, R. (2015). Coffee shops: Exploring urban sociability and social class in the intersection of public and private space. Unpublished bachelor degree thesis, Dept. of Sociology & Anthropology, Swarthmore College, USA. 10.13140/RG.2.2.19087.43680
  • Said, I. (2012). Coffee shops and modern lifestyle in Makassar, Indonesia. Northern Illinois University, Working Paper, 1-16.
  • Samoggia, A., & Riedel, B. (2018). Coffee consumption and purchasing behavior review: Insights for further research. Appetite, 129, 70-81.
  • Sarıtaş, E., & Barutçu, S. (2016). Tüketici davranışlarının analizinde kuşaklar: Sosyal medya kullanımı üzerinde bir araştırma. Pamukkale Journal of Eurasian Socioeconomic Studies, 3(2), 1-15.
  • Schüβler, L. (2009). Protecting ‘Single-origin coffee’within the global coffee market: The role of geographical indications and trademarks. Estey Centre Journal of International Law & Trade Policy, 10(1), 149-185.
  • Shaker, R., & Rath, J. (2019). The coffee scene in Glasgow's West End: On the class practices of the new urban middle classes. City, Culture and Society, 17, 1-7.
  • Şimşir, T. E. (2018). Internetten alişveriş yapan tüketicilerin tipolojisi. İstanbul Ticaret Üniversitesi Sosyal Bilimler Dergisi, 17(33), 173-207.
  • Spence, C., & Carvalho, F. M. (2020). The coffee drinking experience: Product extrinsic (atmospheric) influences on taste and choice. Food Quality and Preference, 80, 103802.
  • Susanty, A., & Kenny, E. (2015). The relationship between brand equity, customer satisfaction, and brand loyalty on coffee shop: Study of Excelso and Starbucks. ASEAN Marketing Journal, 7(1), 14-27.
  • Tucker, M. C. (2011). Coffee culture; local experiences, global connections. New York: Routledge.
  • Typaldos, C. (2016). Experiencing the Starbucks experience-a cultural analysis of the effects of glocalization. Unpublished master’s thesis, Lund University, Sweden.
  • Wakefield, K. L., & Blodgett, J. G. (1996). The effect of the servicescape on customers' behavioral intentions in leisure service settings. Journal of Services Marketing, 10(6), 45-61.
  • White, M. (2012). Coffee life in Japan. California: University of California Press.
  • Woldoff, R. A., Lozzi, D. M., & Dilks, L. M. (2013). The social transformation of coffee houses: the emergence of chain establishments and the private nature of usage. İnternational Journal of Social Science Studies, 1(2), 205-218.
  • Yan, M., & Li, Q. (2016). Consumer behavior in coffee drinking: Comparison between Chinese and Swedish university students. Unpublished bachelor degree thesis, University of Gavle, Sweden.
  • Yazıcı, B. (2018). Yeni lüks kavramı bağlamında y kuşağı ile evrilen tüketim ve y kuşağının lüks kavramına bakışı. Kocaeli Üniversitesi Sosyal Bilimler Dergisi, (36), 95-112.
  • Yıldıztekin, B. (2016). Uyum ve uygunluk analizleri. In C. O. Güzeller (Ed.), Herkes için çok değişkenli istatistik (pp. 273-302). Ankara: Maya Akademi.
  • Yu, H. & Fang, W. (2009). Relative impacts from product quality, service quality, and experience quality on customer perceived value and intention to shop for the coffee shop market. Total Qual. Manage. Bus. Excell., 20(11), 1273–1285.
  • Zhang, M., Kim, P. B., & Goodsir, W. (2019). Effects of service experience attributes on customer attitudes and behaviours: The case of New Zealand café industry. Journal of Hospitality Marketing & Management, 28(1), 28-50.

Details

Primary Language English
Subjects Hospitality Leisure Sport and Tourism
Journal Section Research Article
Authors

Bahar BAYINDIR
KIRKLARELI UNIVERSITY
0000-0002-6440-1132
Türkiye


Osman ÇALIŞKAN (Primary Author)
AKDENIZ UNIVERSITY
0000-0002-7802-0816
Türkiye

Publication Date July 28, 2021
Application Date April 19, 2021
Acceptance Date September 7, 2021
Published in Issue Year 2021, Volume , Issue

Cite

Bibtex @research article { ahtr920643, journal = {Advances in Hospitality and Tourism Research (AHTR)}, issn = {2147-9100}, eissn = {2148-7316}, address = {Akdeniz University, Tourism Faculty Dumlupınar Boulevard Post Code: 07058 Campus ANTALYA, TURKEY}, publisher = {Akdeniz University}, year = {2021}, volume = {}, pages = {0 - 0}, doi = {10.30519/ahtr.920643}, title = {Turkey’ Coffee Adventure: An Analysis of Coffee Experience Typologies and Business Type Preferences}, key = {cite}, author = {Bayındır, Bahar and Çalışkan, Osman} }
APA Bayındır, B. & Çalışkan, O. (2021). Turkey’ Coffee Adventure: An Analysis of Coffee Experience Typologies and Business Type Preferences . Advances in Hospitality and Tourism Research (AHTR) , , 0-0 . DOI: 10.30519/ahtr.920643
MLA Bayındır, B. , Çalışkan, O. "Turkey’ Coffee Adventure: An Analysis of Coffee Experience Typologies and Business Type Preferences" . Advances in Hospitality and Tourism Research (AHTR) (2021 ): 0-0 <https://dergipark.org.tr/en/pub/ahtr/issue/59492/920643>
Chicago Bayındır, B. , Çalışkan, O. "Turkey’ Coffee Adventure: An Analysis of Coffee Experience Typologies and Business Type Preferences". Advances in Hospitality and Tourism Research (AHTR) (2021 ): 0-0
RIS TY - JOUR T1 - Turkey’ Coffee Adventure: An Analysis of Coffee Experience Typologies and Business Type Preferences AU - Bahar Bayındır , Osman Çalışkan Y1 - 2021 PY - 2021 N1 - doi: 10.30519/ahtr.920643 DO - 10.30519/ahtr.920643 T2 - Advances in Hospitality and Tourism Research (AHTR) JF - Journal JO - JOR SP - 0 EP - 0 VL - IS - SN - 2147-9100-2148-7316 M3 - doi: 10.30519/ahtr.920643 UR - https://doi.org/10.30519/ahtr.920643 Y2 - 2021 ER -
EndNote %0 Advances in Hospitality and Tourism Research (AHTR) Turkey’ Coffee Adventure: An Analysis of Coffee Experience Typologies and Business Type Preferences %A Bahar Bayındır , Osman Çalışkan %T Turkey’ Coffee Adventure: An Analysis of Coffee Experience Typologies and Business Type Preferences %D 2021 %J Advances in Hospitality and Tourism Research (AHTR) %P 2147-9100-2148-7316 %V %N %R doi: 10.30519/ahtr.920643 %U 10.30519/ahtr.920643
ISNAD Bayındır, Bahar , Çalışkan, Osman . "Turkey’ Coffee Adventure: An Analysis of Coffee Experience Typologies and Business Type Preferences". Advances in Hospitality and Tourism Research (AHTR) / (July 2021): 0-0 . https://doi.org/10.30519/ahtr.920643
AMA Bayındır B. , Çalışkan O. Turkey’ Coffee Adventure: An Analysis of Coffee Experience Typologies and Business Type Preferences. Advances in Hospitality and Tourism Research (AHTR). 2021; 0-0.
Vancouver Bayındır B. , Çalışkan O. Turkey’ Coffee Adventure: An Analysis of Coffee Experience Typologies and Business Type Preferences. Advances in Hospitality and Tourism Research (AHTR). 2021; 0-0.
IEEE B. Bayındır and O. Çalışkan , "Turkey’ Coffee Adventure: An Analysis of Coffee Experience Typologies and Business Type Preferences", Advances in Hospitality and Tourism Research (AHTR), pp. 0-0, Jul. 2021, doi:10.30519/ahtr.920643


Follow us on our journal's social media account

 social-network-fb-logo-facebook-icon.png