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ÜÇÜNCÜ YAŞ TURİSTLERİNİN OTELLERE BAĞLI RESTORANLARINDA YİYECEK VE İÇECEKLER İLE İLGİLİ KARŞILAŞTIKLARI SORUNLAR

Year 2014, Volume: 17 Issue: 31, 345 - 368, 15.06.2014
https://doi.org/10.31795/baunsobed.664056

Abstract

Problem Durumu: Tüm dünyada 50 yaş üzerindeki bireylerin sayısı gittikçe
artmaktadır ve bu grup turizm endüstrisinde üçüncü yaş turisti olarak isimlendirilmektedir.
Söz konusu grup yaşam sürelerinin uzaması, boş zamanlarının ve gelirlerinin
artması, emeklilik ve yarı emeklilik gibi nedenlerden dolayı daha fazla seyahat
edebilmektedir. Dolayısıyla üçüncü yaş turistleri turizm endüstrisi için önemli
bir pazar bölümü haline gelmiştir. Bu grubun seyahatleri sırasında en fazla önem
verdikleri durum ise sağlıklarına uygun yiyecek ve içeceklere ulaşmaktır. Çünkü
ilerleyen yaşlarda bu kişiler, yaşa bağlı olarak artan ya da ortaya çıkan çeşitli hastalıklarla
karşılaşmaktadırlar ve seyahatleri süresince bu hastalıkları olumsuz yönde
etkilemeyecek yiyecek ve içeceklere ulaşmak istemektedirler.
Araştırmanın Amacı: Bu çalışma üçüncü yaş turistlerinin özelliklerini, otellere
bağlı restoranlarında yiyecek ve içeceklerle ilgili sorunlarla karşılaşma durumlarını
ve karşılaştıkları sorunların neler olduğunu ortaya koymak ve elde edilen
veriler ışığında restoranlardan sorumlu olan yöneticilere önerilerde bulunmak
amacıyla yapılmıştır.
Yöntem: Üçüncü yaş turistlerinin otellere bağlı restoranlarda yiyecek ve içeceklerle
ilgili karşılaştıkları sorunlara ilişkin yazın taraması yapıldıktan sonra bu
sorunların neler olduğunun belirlenebilmesi için anket yöntemi kullanılmıştır. Çalışma
Nisan-Mayıs 2013 tarihleri arasında yürütülmüş ve çalışmaya 241 turist alınmıştır.
Verilerin analizi için frekans ve yüzde tabloları ile t testinden yararlanılmıştır
ve veriler SPSS 15.0 programı ile analiz edilmiştir.
Araştırma Tartışma ve Sonuçları: Çalışma sonucunda üçüncü yaş turistlerinin
otel restoranlarında en fazla yemeklerin fazla yağlı ve kalorili olması, enerji değerlerinin yazılmamış olması, menüde diyabetik ürünlerin yer almaması, yiyeceklerin
içinde bulunan besin ögelerinin yazılmaması, yemeklerin fazla tuzlu olması,
ızgara yapılarak pişirilmiş yemeklerin her öğünde olmaması, haftada en az
iki kez balığın bulunmaması, yağı alınmış ya da yarı yağlı ürünlerin bulunmaması,
tatlandırıcı ile hazırlanmış tatlıların bulunmaması, haşlanarak pişirilen yemeklerin
her öğünde olmaması sorunları ile karşılaştıkları bulunmuştur.

References

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Third Age Tourists’ Problems in Hotel Restaurants About Food and Beverage

Year 2014, Volume: 17 Issue: 31, 345 - 368, 15.06.2014
https://doi.org/10.31795/baunsobed.664056

Abstract

Statement of the Problem: The number of individual over the age of 50 increasing
in all over the world and this group called third age tourists of tourism
industry. This group travel more than past because of the some reasons such as
prolongation of life, increase of leisure time and income, situation of pension or
semi-pension. Therefore, third age tourist have become an important market segment
for tourism industry. For this group, the more important issue is to achieve
healthy foods and beverages during their travel. Because in advancing age people
meet various diseases depend on age and they want to achieve food and beverages
which dosen’t adversely effect this diseases.
Purpose of the study: This study has been performed on the purposed of
determining characteristic of the third age tourist, situation of encounter problems
about food and beverage in hotel restaurants and determine what kinds of problem
they have and direction of these results, recommendations to restaurant managers.
Method: After reviewed of the literate about third age tourists’ encounter of
problems about food and beverage in hotel restaurants survey method was used
to determine these problems. In this study, questionnaire conducted between the
months of April and May in 2013 and 241 tourist responded to the study. For data
analysis, frequency and percentage distribution and t test methods were used and
data were collected SPSS (Statistical Package for the Social Sciences) 15.0.
Results and Discussion: At the end of the research it is determined that the
third age tourists were faced with mostly excess fatty and calorie foods, lack of energy table on meals, lack of diabetic products in menu, prescribing nutrients in
meals, too much savory meals, lack of grill-cooked food at every meal, lack of
fish at least two times per week, skimmed or semi-skimmed absence of products,
lack of desserts with sweetener absence and lack of boiling meals at every meal
cooked in boiling problems in hotel restaurants.

References

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  • Assael, H. (1987). Consumer behavior and marketing action. (Third Edition). A Division of Word Worth, Inc.
  • Astic G.and Muller E. T. (1999). The Senior Tourist. Journal of Consumer Satisfaction, Dissatisfaction and Complaining Behavior. 12: 71-80.
  • Aslan, P. (2012). Yaşlılıkta Kaliteli Yaşam. http://www.gebam.hacettepe.edu.tr/yaslilikta_ kaliteli_yasam_son.pdf (2013, Mayıs 20)
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  • Avcıkurt C. (2003). The Mature Age Market in Europe and Its Influence on Tourism. Balıkesir Üniversitesi Sosyal Bilimler Dergisi. 9: 141-157.
  • Ayala, G., Mueller, K., Lopez-Madurga, E., Campbell, N., and Elder, J. (2005). Restaurant and food shopping selections among Latino women in southern California. Journal of the American Dietetic Association, 105(1), 38–45.
  • Bai, B., Jang, S., Cai, L. and O’Leary J.( 2001). Determinants of travel mode choice of senior travelers to the United States. Journal of Hospitably and Leisure Marketing. 8(3): 147–168.
  • Backman, K. F., Backman, S. J., and Silverberg, K. E. (1999). An İnvestigation İnto The Psychographics Of Senior Nature Based Travellers. Tourism Recreation Research. 24(1), 13–22.
  • Bartos, R. (1980). Over 49: The Invisible Market. Harvard Business Review, 58, 140–148.
  • Baysal, A. (1997). Beslenme ilkeleri. Ankara: Hatipoğlu Yayınevi.
  • Binkley, J. K. (2006). The Effect of Demographic, Economic and Nutrition Factors on the Frequency of Food Away From Home. The Journal of Consumer Affairs. 40(2), 372–391.
  • Brewer, K. P., Poffley, J. K. and Pederson, E. B. (1995). Travel Interests among Special Seniors: Continuing Care Retirement Community Residents. Journal of Travel and Tourism Marketing, 4 (2):93-98.
  • Blazey, M. A. (1991). Travel and Retirement Status. Annals of Tourism Research, 19 (4):771-783.
  • Bone, P. F. (1991), Identifying Mature Segments. The Journal of Consumer Marketing, 8(4): 19-32.
  • Chon, S. and Singh, A. (1995). Marketing Resorts to 2000: Review of Trends In The USA. Tourism Management. 16(6):463–469.
  • Clydesdale, F. M. (1994). Changes In Color And Flavor And Their Effect On Sensory Perception In The Elderly. Nutrition Review. 52(8), 19–20.
  • Cooper, B.A., Ward, M., Gowland, C.A. and McIntosh, J.M. (1991). The Use Of The Lauthony New Color Test In Determining The Effects of Aging on Color Vision. Journal of Gerontology. 46(6): 320–324.
  • Dychtwald, K. (1989). Age wave. Los Angeles, CA: Jeremy P. Tacher. Eby, D. W., And Molnar, L. J. (1998). Preliminary Guidelines for Development of Advanced Traveler Information Systems for The Driving Tourist: Information Content. In D. Roller (Ed.), Special Innovative Conference on Intelligent Transportation Systems and Telemetric Proceedings. ISATA.
  • Erişti, B. D.S., Kuzu, A., Yurdakul, I. K., Akbulut, Y. ve Kurt, A. A: (2013). Bilimsel Araştırma Yöntemleri. Eskişehir: Anadolu Üniversitesi Yayınları. Yayın No: 2750.
  • Fintel, J. (1990). Gold Among the Silver and Gray: How to Market in An Aging America. Restaurant USA, 10(3), 17–22.
  • Fitzpatrick Associates. (1998). Tourism in the European Community. The Impact of The Single Market. London: Research Report.
  • Gökdeniz A. (1994). Turistlik Ürün Çeşitlendirme Stratejisi Ve Türkiye’de Üçüncü Yaş Turizminin Analizi. Balıkesir Üniversitesi, Sosyal Bilimler Enstitüsü Turizm İşletmeciliği ve Otelcilik Ana Bilim Dalı. Doktora Tezi
  • Gündoğdu, H. (2006).Yaşlılıkta Beslenme Durumu ve Nütrisyon Desteği. Türkiye Klinikleri Dergisi, 2(44), 10-19. <http://www. unwto.org.> (2013, Nisan 28).
  • Hsu, C. H. C. and Kang K. S. (2009). Chinese Urban Mature Travelers’ Motıva�- tıon and Constraınts By Decısıon Autonomy. Journal of Travel and Tourism Marketing. 26(7): 703-721.
  • Horneman, L., Carter, R., Wies, W. and Ruys, H. (2002). Profiling The Senior Traveler: An Australian Perspective. Journal of Travel Research. 41(1): 23-37.
  • Huang, L., and Tsai, H. T. (2003). The Study of Senior Traveler Behavior in Taiwan. Tourism Management. 24(5), 561-574.
  • Jang, S. And Wu, C. (2006). Seniors Travel Motivation And The Influential Factors: An Examination of Taiwanese Senior. Tourism Management. 27(2): 306–316.
  • Jang S, Bai B, Hu C, Wu C. 2004. The effect of psychological well-being on travel motivation and travel intention: A structural analysis of Taiwanese senior market. In the Proceedings of the Second Asia-Pacific CHRIE Conference. Prince of Songkla
  • Jang, S. S., Bai, B., Hu, C., &Wu, C. M. E. (2009). Affect, travel motivation, and travel intention: A senior market. Journal of Hospitality & Tourism Research, 33(1): 51–73.
  • Javalgi, R. G., Edward G. T. and Rao, R. S. (1992). Consumer Behavior in the U.S. Pleasure Travel Marketplace: An Analysis of Senior and Nonsenior Travelers. Journal of Travel Research. 31(Fall): 14-19.
  • Jose A.G.F. (1996). What Good For The Heart World. Healty Forum. 17: 157-163. Kaptanoğlu, Y. A. (2012). Yaşlı sağlığı. T.C. Aile ve Sosyal Politikalar Bakanlığı Aile Eğitim Programı. (2. Baskı). İstanbul: Nakış Ofset. 978-605-4628-06-3.
  • Kim, Y., Raab, C. And Bergman C. (2010). Restaurant Selection Preferences of Mature Tourists in Las Vegas: A Pilot Study. International Journal of Hospitality &Tourism Administration, 11:2, 157-170.
  • Kim, S. S., Lee, C., and Klenosky, D. B. (2003). The İnfluence of Push And Pull Factors at Korean National Parks. Tourism Management. 24(2): 169–180.
  • Klenosky D. (2002). The Pull Of Tourism Destinations: A Means-End İnvestigation. Journal of Travel Research. 40(4): 385–395.
  • Knutson, B., Beck, J., and Elsworth, J. (2006). The Two Dimensions Of Restaurant Selection İmportant To The Mature Market. Journal of Hospitality and Leisure Marketing. 14(3): 33–45.
  • Knutson, B. J., and Patton, M. E. (1993). Restaurants Can Find Gold Among Silver Hair: Opportunities İn The 55+ Market. Journal of Hospitality and Leisure Marketing. 1(3): 79–90
  • Kozak, N. (2010). Genel turizm. Ankara: Detay Yayıncılık.
  • Moscardo, G., and D. Green (1999). Age and Activity Participation on the Great Barrier Reef. Tourism Recreation Research. 24 (1):57-68.
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There are 73 citations in total.

Details

Primary Language Turkish
Subjects Tourism (Other)
Journal Section Research Article
Authors

Aslı Albayrak

Publication Date June 15, 2014
Submission Date November 12, 2013
Published in Issue Year 2014 Volume: 17 Issue: 31

Cite

APA Albayrak, A. (2014). ÜÇÜNCÜ YAŞ TURİSTLERİNİN OTELLERE BAĞLI RESTORANLARINDA YİYECEK VE İÇECEKLER İLE İLGİLİ KARŞILAŞTIKLARI SORUNLAR. Balıkesir Üniversitesi Sosyal Bilimler Enstitüsü Dergisi, 17(31), 345-368. https://doi.org/10.31795/baunsobed.664056

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