Research Article
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Year 2020, Volume 4, Issue 2, 218 - 250, 30.10.2020
https://doi.org/10.32958/gastoria.774360

Abstract

References

  • Albayrak, A. (2014). Müşterilerin Restoran Seçimlerini Etkileyen Faktörler: İstanbul Örneği, Anatolia: Turizm Araştırmaları Dergisi, 25(2): 190-201.
  • Arıker, Ç. (2012). Tüketicilerin Restoran Seçiminde Kullandıkları Seçim Kriterleri ile Demografik Özellikleri Arasındaki İlişki, Öneri Dergisi, 10 (38): 11-32.
  • Auty, S. (1992). Consumer Choice and Segmentation in the Restaurant Industry, The Service Industries Journal, 12 (3): 324-339.
  • Baker, J. (1987), The Role of the Environment in Marketing Services: The Consumer Perspective. In: Czepiel, J., Congram, C.A. And Shanahan, J. (Eds.), the Services Challenge: Integrating For Competitive Advantage, Chicago: American Marketing Association, 79-84.
  • Barta, A. (2008). Foreign Tourists’ Motivation and Information Source Influencing Their Preference For Eating Out At Ethnic Restaurants in Bangkok, International Journal of Hospitality & Tourism Administration, 9 (1): 1–17.
  • Becker, F. D. & Mayo, C. (1971) Delineating Personel Distance and Territoiality, Environment and Behavior, 3: 375-381.
  • Bitner, M. J. (1992). Servicescapes: The Impact of Physical Surroundings on Customers and Employees, Journal of Marketing, 56: 57–71.
  • Charters, S. (2006). Aesthetic Products and Aesthetic Consumption: A Review, Consumption Markets & Culture, 9(3): 235-255.
  • Clark, M. & Wood, R. C. (1998). Consumer Loyalty in the Restaurant Industry: A Preliminary Exploration of the Issues, International Journal of Contemporary Hospitality Management, 10 (4): 139–144.
  • Cullen, P. (1994). Time, Tastes and Technology: The Evolution of Eating out, British Food Jo-urnal, 96 (10): 4-9.
  • DeVellis, R. (2003). Scale Development: Theory and Applications (2nd ed.). Thousand Oaks, CA: Sage.
  • Devellis, R. F. (2014). Ölçek Geliştirme: Kuram ve Uygulamalar. (Çev. Ed. T. Totan). Ankara: Nobel Akademik Yayıncılık.
  • Devrani, T. K. (2014). Müşterilerin Restoran Çalışanlarının Bahşiş Artırma Amaçlı Davranışlarına Karşı Tutumları, Dokuz Eylül Üniversitesi İktisadi ve İdari Bilimler Fakültesi Dergisi, 29(1): 137-160.
  • Gold, D. L. (2002) English Nouns and Verbs Ending in –Scape, Revista Alicantina de Estudios Ingleses, 15: 79-94.
  • Gregory, S. & Kim, J., (2004). Restaurant Choice: The Role of Information. Journal of Foodservice Business Research, 7(1): 81- 95.
  • Güler,S. (2007). Yiyecek ve İçecek İşletmeleri İçin Rekabet Avantajı Yaratacak Stratejik Seçenekler. Araştırma İncelemeleri. Editör: Tutuncu, Ö., Anatolia Turizm Araştırmaları Dergisi, 18 (1): 101-104
  • Gültekin, T., Akın, G. & Özkoçak, V. (2016), Ergonomik Restoran Tasarımında antropometrinin Önemi, Antropoloji Dergisi, 31:61-70
  • Ha, J. & Jang, S. S. (2010). Effects of Service Quality and Food Quality: The Moderating Role of Atmospherics in an Ethnic Restaurant Segment. International Journal of Hospitality Management, 29 (3): 520-529.
  • Harrington, R. J., Ottenbacher, M. C. & Kendall, K. W. (2011). Fine-Dining Restaurant Selection: Direct and Moderating Effects of Customer Attributes, Journal of Foodservice Business Research, 14 (3): 272–289.
  • Häubl, G. & V. Trifts, 2000. Consumer Decision Making in Online Shopping Environments: The Effects of Interactive Decision Aids. Marketing Science, 19(1): 4-21.
  • Hwang, J. & Yoon, S. (2009) Where Would You Like to Sit? Understanding Customers’ Privacy-Seeking Tendencies and Seating Behaviors to Create Effective Restaurant Environments, Journal of FoodserviceBusiness Research, 12: 219–233.
  • Jaafar, S.N., Lumbers, M. & Eves, A., (2009). Does Food Really Matters in the Eating out Experience in Restaurants. International Journal of Contemporary Hospitality Management, 8(2): 1-11.
  • Johnson, E. J. & John W. P.(1985), Effort and Accuracy in Choice, Management Science, 31 (4): 395-414.
  • Kant, A. K. & Graubard, B. I. (2004). Eating Out in America, 1987-2000: Trends and Nutritional Correlates, Preventive Medicine, 38: 243-249.
  • Kılınç, O. & Çavuş, Ş. (2010). Yiyecek-İçecek Sektörüne Genel Bakış. Yıldız, Ertan (ed.), Restoran İşletmelerine Giriş. Ankara: Detay Yayıncılık.
  • Kim, W. G. & Moon, Y. J. (2009). Customers’ Cognitive, Emotional, and Actionable Response to the Servicescape: A Test of the Moderating Effect of the Restaurant Type, International Journal of Hospitality Management, 28: 144–156.
  • Kivela, J., Inbakaran, R. & Reece, J. (1999a). Consumer Research in the Restaurant Environment. Part 2: Research Design and Analytical Methods, International Journal of Contemporary Hospitality Management, 11 (6): 269-286.
  • Kivela, J., Inbakaran, R. & Reece, J. (1999b). Consumer Research in the Restaurant Environment, Part 1: A Conceptual Model of Dining Satisfaction and Return Patronage, International Journal of Contemporary Hospitality Management, 11 (5): 205-222.
  • Kivela, J.; Inbakaran, R. & Reece, J. (2000). Consumer Research in the Restaurant Environment Part 3: Analysis, Findings and Conclusions. International Journal of Contemporary Hospitality Management, 12 (1): 13 – 30.
  • Lewis, R.C. (1981). Restaurant Advertising: Appeals and Consumers’ Intentions, Journal of Advertising Research, 21 (5): 69-74.
  • Lindstrom, M. (2006), Duyular ve Marka: 5 Duyuyla Güçlü Markalar Yaratmak. Çev. Ümit Şensoy. İstanbul: Optimist Yayınları.
  • Ma, H. (1999). Constellation of Competitive Advantage: Components and Dynamics, Management Decision, 37 (4): 348-355.
  • Mil, B. (2012). Alan Algısının Turistlerin Yemek Deneyimi Memnuniyetine Etkileri, Doktora Tezi, Adnan Menderes Üniversitesi: Aydın
  • Narine, T. & Badrie, N. (2007). Influential Factors Affecting Food Choices of Consumers When Eating Outside the Household in Trinidad, West Indies, Journal of Food Products Marketing, 13(1): 19-29.
  • Netemeyer, R.G., Bearden, W. O. & Sharma, S. (2003). Scaling procedures: issues and applications. SAGE Publications, Thousand Oaks, California
  • Njite, D., Dunn, G. & Kim, L.H. (2008). Beyond Good Food: What Other Attributes Influence Consumer Preference and Selection of Fine Dining Restaurants? Journal of Foodservice Business Research, 11 (2): 237-266.
  • Oral, S. & Çelik, A. (2013). Türkiye’yi Ziyaret Eden Turistlerin Estetik Deneyimleri Üzerine Bir Araştırma, İşletme Araştırmaları Dergisi, 5(4): 170-190.
  • Özdemir, B. (2010). Dışarıda Yemek Yeme Olgusu: Kuramsal Bir Model Önerisi, Anatolia: Turizm Araştırmaları Dergisi, 21 (2): 218-232.
  • Park, C. (2004). Efficient or Enjoyable? Consumer Values of Eating Out and Fast Food Restaurant Consumption in Korea, International Journal of Hospitality Management, 23: 87-94.
  • Pedersen, D. M. (1979) Dimensions of Privacy, Perceptual and Motor Skills, 48:1291-1297.
  • Raab, C., Mayer, K. & Shoemaker, S. (2009). Price-Sensitivity Measurement: A Tool for Restaurant Menu Pricing, Journal of Hospitality & Tourism Research, 33 (1): 93-105.
  • Robson, S. K. A, Kimes, S. E., Becker, F. D. & Evans, G. W. (2011) Consumers’ Responses to Table Spacing in Restaurants, Cornell Hospitality Quarterly, 1- 12.
  • Ryu, K. & Han, H. (2010) Influence of the Quality of Food, Service, and Physical Environment on Customer Satisfaction and Behavioral Intention in Quick- Casual Restaurants: Moderating Role of Perceived Price, Journal of Hospitality and Tourism Research, 34(3): 310-329
  • Schmitt, B. & Simonson, A. (1997). Marketing Aesthetics: The Strategic Management of Brands, Identity and Image, New York: The Free Press.
  • Özdevecioğlu, M. & Erdem F. S. (2008) “İzlenim Yönetimi Davranışı: Örgütsel Açıdan Teorik Çerçeve”, Mahmut Özdevecioğlu ve Himmet Karadal (Ed.),Örgütsel Davranışta Seçme Konular: Organizasyonların Karanlık Yönleri ve Verimlilik Azaltıcı Davranışlar, İlkeYayınevi, Yayın No: 11, Ankara, ss. 33-54.
  • Seiter, J. S. (2007). Ingratiation and Gratuity: The Effect of Complimenting Customers on Tipping Behavior in Restaurants. Journal of Applied Social Psychology, 37:478-485. doi: 10.1111/j.1559-1816.2007.00169.x
  • Seiter, J. S. & Weger, H. (2010). The Effect of Generalized Compliments, Sex of Server, and Size of Dining Party on Tipping Behavior in Restaurants. Journal of Applied Social Psychology, 40:1-12. doi: 10.1111/j.1559-1816.2009.00560.x.
  • Shepherd, R. (2001). Does Taste Determine Consumption? Understanding the Psychology of Food Choice, İçinde L.J. Frewer, H. Schifferstein ve E. Risvik (Editörler), People and Society. A European Perspective of Consumers’ Food Choice. Berlin, Heidelberg : Springer-Verlag.
  • Tannahill, R. (1988). Food in History. New York: Three Rivers Press.
  • Türksoy, A. (1997). Yiyecek ve İçecek Hizmetleri Yönetimi, Ankara: Turhan Kitabevi Yayınları.
  • Vaheeduzzan A. & Ryans J. (1995). Definition, Perspectives and Understanding of International Competitiveness: A Quest for a Common Ground, Competitiveness Review, 6 (2): 7-16
  • Wakefield, K.L. & Blodgett, J.G. (1996) The Effects of the Servicescape on Customers’ Behavioral Intentions in Leisure Service Setting, Journal of Services Marketing, 10(6): 45-61.
  • Wansink, B. & Cheney, M. M. (2005) Super Bowls: Serving Bowl Size and Food Consumption, Journal of American Medical Association, 293: 1727-1728.
  • Wansink, B. & Van Ittersum, K. (2006) Why Our Eyes Are Bigger than Our Stomach: The Del Bouf Illusion and Food Intake. Dept. of Applied Economics and Management, Cornell University, Ithaca, New York.
  • Warde, A. & Martens, L. (2000). Eating out: Social Differentiation, Consumption and Pleasure. New York: Cambridge Press.
  • Wirtz, J. & Bateson, J. E. (1999). Consumer Satisfaction With Services: Integrating the Environment Perspective in Services Marketing into the Traditional Disconfirmation Paradigm. Journal of Business Research, 44 (1): 55-66.
  • Wulf, K. M. (1977) Relationship of Assigned Classroom Seating Area to Achievement Variables, Educational Research Quarterly, 2(2): 56–62.
  • Yama, M., Ohno, R. & Soeda, M. (2004) The Influence of environmental Factors on Distance Perception Along Urban Streets, Journal of Architecture and Planning, 580: 79-85.
  • Yüksekbilgili, Z. (2014). Restoran Seçim Ölçütleri Üzerine Bir Araştırma, Journal of Yasar University, 9 (36): 6353-6360.
  • Zencir, E. (2017). Restoran Yönetimi, Ed.Meryem Akoğlan Kozak, Ankara: Detay Yayıncılık.

INVESTIGATION OF PHYSICAL ENVIRONMENT AS A PART OF MICRO DIMENSION IN RESTAURANTS: A STUDY ON LOCAL CONSUMERS

Year 2020, Volume 4, Issue 2, 218 - 250, 30.10.2020
https://doi.org/10.32958/gastoria.774360

Abstract

In today’s world, restaurants are not the places where people only supply their eating and drinking needs by necessity, they act as business enterprises as well, which enable people to interact one another in terms of socio-cultural aspect. However, consumers’ demands have important impacts on turning restaurants into these roles. Even, the increase in the number of alternative restaurants has made customers try new restaurants. For this reason, restaurants do need to satisfy customers’ consumption-related feelings alongside their eating experience to make their present customers loyal and attract new customers as well. In other words, the factors such as aesthetics, ambiance and physical factors/drivers including seating place preference, table and plate evaluation of the restaurants that consumers prefer/will prefer is a must that needs to be used as a criterion of success by the restaurants. In this vein, this study aims to investigate the physical environment in the restaurants as a part of micro dimension. A questionnaire form was developed through scales, related to the subject, and field research was carried out. The study findings unveiled that there are positive significant relationships among the variables such as; participants’ educational qualification and seating place preference, participants’ income level and plate evaluation, participants’ seating place preference and restaurant’s aesthetics and lastly, participants’ seating place preference and table evaluation. The study also unveiled that the physical environment generally does constitute important criteria on consumers’ preference in the restaurants.

References

  • Albayrak, A. (2014). Müşterilerin Restoran Seçimlerini Etkileyen Faktörler: İstanbul Örneği, Anatolia: Turizm Araştırmaları Dergisi, 25(2): 190-201.
  • Arıker, Ç. (2012). Tüketicilerin Restoran Seçiminde Kullandıkları Seçim Kriterleri ile Demografik Özellikleri Arasındaki İlişki, Öneri Dergisi, 10 (38): 11-32.
  • Auty, S. (1992). Consumer Choice and Segmentation in the Restaurant Industry, The Service Industries Journal, 12 (3): 324-339.
  • Baker, J. (1987), The Role of the Environment in Marketing Services: The Consumer Perspective. In: Czepiel, J., Congram, C.A. And Shanahan, J. (Eds.), the Services Challenge: Integrating For Competitive Advantage, Chicago: American Marketing Association, 79-84.
  • Barta, A. (2008). Foreign Tourists’ Motivation and Information Source Influencing Their Preference For Eating Out At Ethnic Restaurants in Bangkok, International Journal of Hospitality & Tourism Administration, 9 (1): 1–17.
  • Becker, F. D. & Mayo, C. (1971) Delineating Personel Distance and Territoiality, Environment and Behavior, 3: 375-381.
  • Bitner, M. J. (1992). Servicescapes: The Impact of Physical Surroundings on Customers and Employees, Journal of Marketing, 56: 57–71.
  • Charters, S. (2006). Aesthetic Products and Aesthetic Consumption: A Review, Consumption Markets & Culture, 9(3): 235-255.
  • Clark, M. & Wood, R. C. (1998). Consumer Loyalty in the Restaurant Industry: A Preliminary Exploration of the Issues, International Journal of Contemporary Hospitality Management, 10 (4): 139–144.
  • Cullen, P. (1994). Time, Tastes and Technology: The Evolution of Eating out, British Food Jo-urnal, 96 (10): 4-9.
  • DeVellis, R. (2003). Scale Development: Theory and Applications (2nd ed.). Thousand Oaks, CA: Sage.
  • Devellis, R. F. (2014). Ölçek Geliştirme: Kuram ve Uygulamalar. (Çev. Ed. T. Totan). Ankara: Nobel Akademik Yayıncılık.
  • Devrani, T. K. (2014). Müşterilerin Restoran Çalışanlarının Bahşiş Artırma Amaçlı Davranışlarına Karşı Tutumları, Dokuz Eylül Üniversitesi İktisadi ve İdari Bilimler Fakültesi Dergisi, 29(1): 137-160.
  • Gold, D. L. (2002) English Nouns and Verbs Ending in –Scape, Revista Alicantina de Estudios Ingleses, 15: 79-94.
  • Gregory, S. & Kim, J., (2004). Restaurant Choice: The Role of Information. Journal of Foodservice Business Research, 7(1): 81- 95.
  • Güler,S. (2007). Yiyecek ve İçecek İşletmeleri İçin Rekabet Avantajı Yaratacak Stratejik Seçenekler. Araştırma İncelemeleri. Editör: Tutuncu, Ö., Anatolia Turizm Araştırmaları Dergisi, 18 (1): 101-104
  • Gültekin, T., Akın, G. & Özkoçak, V. (2016), Ergonomik Restoran Tasarımında antropometrinin Önemi, Antropoloji Dergisi, 31:61-70
  • Ha, J. & Jang, S. S. (2010). Effects of Service Quality and Food Quality: The Moderating Role of Atmospherics in an Ethnic Restaurant Segment. International Journal of Hospitality Management, 29 (3): 520-529.
  • Harrington, R. J., Ottenbacher, M. C. & Kendall, K. W. (2011). Fine-Dining Restaurant Selection: Direct and Moderating Effects of Customer Attributes, Journal of Foodservice Business Research, 14 (3): 272–289.
  • Häubl, G. & V. Trifts, 2000. Consumer Decision Making in Online Shopping Environments: The Effects of Interactive Decision Aids. Marketing Science, 19(1): 4-21.
  • Hwang, J. & Yoon, S. (2009) Where Would You Like to Sit? Understanding Customers’ Privacy-Seeking Tendencies and Seating Behaviors to Create Effective Restaurant Environments, Journal of FoodserviceBusiness Research, 12: 219–233.
  • Jaafar, S.N., Lumbers, M. & Eves, A., (2009). Does Food Really Matters in the Eating out Experience in Restaurants. International Journal of Contemporary Hospitality Management, 8(2): 1-11.
  • Johnson, E. J. & John W. P.(1985), Effort and Accuracy in Choice, Management Science, 31 (4): 395-414.
  • Kant, A. K. & Graubard, B. I. (2004). Eating Out in America, 1987-2000: Trends and Nutritional Correlates, Preventive Medicine, 38: 243-249.
  • Kılınç, O. & Çavuş, Ş. (2010). Yiyecek-İçecek Sektörüne Genel Bakış. Yıldız, Ertan (ed.), Restoran İşletmelerine Giriş. Ankara: Detay Yayıncılık.
  • Kim, W. G. & Moon, Y. J. (2009). Customers’ Cognitive, Emotional, and Actionable Response to the Servicescape: A Test of the Moderating Effect of the Restaurant Type, International Journal of Hospitality Management, 28: 144–156.
  • Kivela, J., Inbakaran, R. & Reece, J. (1999a). Consumer Research in the Restaurant Environment. Part 2: Research Design and Analytical Methods, International Journal of Contemporary Hospitality Management, 11 (6): 269-286.
  • Kivela, J., Inbakaran, R. & Reece, J. (1999b). Consumer Research in the Restaurant Environment, Part 1: A Conceptual Model of Dining Satisfaction and Return Patronage, International Journal of Contemporary Hospitality Management, 11 (5): 205-222.
  • Kivela, J.; Inbakaran, R. & Reece, J. (2000). Consumer Research in the Restaurant Environment Part 3: Analysis, Findings and Conclusions. International Journal of Contemporary Hospitality Management, 12 (1): 13 – 30.
  • Lewis, R.C. (1981). Restaurant Advertising: Appeals and Consumers’ Intentions, Journal of Advertising Research, 21 (5): 69-74.
  • Lindstrom, M. (2006), Duyular ve Marka: 5 Duyuyla Güçlü Markalar Yaratmak. Çev. Ümit Şensoy. İstanbul: Optimist Yayınları.
  • Ma, H. (1999). Constellation of Competitive Advantage: Components and Dynamics, Management Decision, 37 (4): 348-355.
  • Mil, B. (2012). Alan Algısının Turistlerin Yemek Deneyimi Memnuniyetine Etkileri, Doktora Tezi, Adnan Menderes Üniversitesi: Aydın
  • Narine, T. & Badrie, N. (2007). Influential Factors Affecting Food Choices of Consumers When Eating Outside the Household in Trinidad, West Indies, Journal of Food Products Marketing, 13(1): 19-29.
  • Netemeyer, R.G., Bearden, W. O. & Sharma, S. (2003). Scaling procedures: issues and applications. SAGE Publications, Thousand Oaks, California
  • Njite, D., Dunn, G. & Kim, L.H. (2008). Beyond Good Food: What Other Attributes Influence Consumer Preference and Selection of Fine Dining Restaurants? Journal of Foodservice Business Research, 11 (2): 237-266.
  • Oral, S. & Çelik, A. (2013). Türkiye’yi Ziyaret Eden Turistlerin Estetik Deneyimleri Üzerine Bir Araştırma, İşletme Araştırmaları Dergisi, 5(4): 170-190.
  • Özdemir, B. (2010). Dışarıda Yemek Yeme Olgusu: Kuramsal Bir Model Önerisi, Anatolia: Turizm Araştırmaları Dergisi, 21 (2): 218-232.
  • Park, C. (2004). Efficient or Enjoyable? Consumer Values of Eating Out and Fast Food Restaurant Consumption in Korea, International Journal of Hospitality Management, 23: 87-94.
  • Pedersen, D. M. (1979) Dimensions of Privacy, Perceptual and Motor Skills, 48:1291-1297.
  • Raab, C., Mayer, K. & Shoemaker, S. (2009). Price-Sensitivity Measurement: A Tool for Restaurant Menu Pricing, Journal of Hospitality & Tourism Research, 33 (1): 93-105.
  • Robson, S. K. A, Kimes, S. E., Becker, F. D. & Evans, G. W. (2011) Consumers’ Responses to Table Spacing in Restaurants, Cornell Hospitality Quarterly, 1- 12.
  • Ryu, K. & Han, H. (2010) Influence of the Quality of Food, Service, and Physical Environment on Customer Satisfaction and Behavioral Intention in Quick- Casual Restaurants: Moderating Role of Perceived Price, Journal of Hospitality and Tourism Research, 34(3): 310-329
  • Schmitt, B. & Simonson, A. (1997). Marketing Aesthetics: The Strategic Management of Brands, Identity and Image, New York: The Free Press.
  • Özdevecioğlu, M. & Erdem F. S. (2008) “İzlenim Yönetimi Davranışı: Örgütsel Açıdan Teorik Çerçeve”, Mahmut Özdevecioğlu ve Himmet Karadal (Ed.),Örgütsel Davranışta Seçme Konular: Organizasyonların Karanlık Yönleri ve Verimlilik Azaltıcı Davranışlar, İlkeYayınevi, Yayın No: 11, Ankara, ss. 33-54.
  • Seiter, J. S. (2007). Ingratiation and Gratuity: The Effect of Complimenting Customers on Tipping Behavior in Restaurants. Journal of Applied Social Psychology, 37:478-485. doi: 10.1111/j.1559-1816.2007.00169.x
  • Seiter, J. S. & Weger, H. (2010). The Effect of Generalized Compliments, Sex of Server, and Size of Dining Party on Tipping Behavior in Restaurants. Journal of Applied Social Psychology, 40:1-12. doi: 10.1111/j.1559-1816.2009.00560.x.
  • Shepherd, R. (2001). Does Taste Determine Consumption? Understanding the Psychology of Food Choice, İçinde L.J. Frewer, H. Schifferstein ve E. Risvik (Editörler), People and Society. A European Perspective of Consumers’ Food Choice. Berlin, Heidelberg : Springer-Verlag.
  • Tannahill, R. (1988). Food in History. New York: Three Rivers Press.
  • Türksoy, A. (1997). Yiyecek ve İçecek Hizmetleri Yönetimi, Ankara: Turhan Kitabevi Yayınları.
  • Vaheeduzzan A. & Ryans J. (1995). Definition, Perspectives and Understanding of International Competitiveness: A Quest for a Common Ground, Competitiveness Review, 6 (2): 7-16
  • Wakefield, K.L. & Blodgett, J.G. (1996) The Effects of the Servicescape on Customers’ Behavioral Intentions in Leisure Service Setting, Journal of Services Marketing, 10(6): 45-61.
  • Wansink, B. & Cheney, M. M. (2005) Super Bowls: Serving Bowl Size and Food Consumption, Journal of American Medical Association, 293: 1727-1728.
  • Wansink, B. & Van Ittersum, K. (2006) Why Our Eyes Are Bigger than Our Stomach: The Del Bouf Illusion and Food Intake. Dept. of Applied Economics and Management, Cornell University, Ithaca, New York.
  • Warde, A. & Martens, L. (2000). Eating out: Social Differentiation, Consumption and Pleasure. New York: Cambridge Press.
  • Wirtz, J. & Bateson, J. E. (1999). Consumer Satisfaction With Services: Integrating the Environment Perspective in Services Marketing into the Traditional Disconfirmation Paradigm. Journal of Business Research, 44 (1): 55-66.
  • Wulf, K. M. (1977) Relationship of Assigned Classroom Seating Area to Achievement Variables, Educational Research Quarterly, 2(2): 56–62.
  • Yama, M., Ohno, R. & Soeda, M. (2004) The Influence of environmental Factors on Distance Perception Along Urban Streets, Journal of Architecture and Planning, 580: 79-85.
  • Yüksekbilgili, Z. (2014). Restoran Seçim Ölçütleri Üzerine Bir Araştırma, Journal of Yasar University, 9 (36): 6353-6360.
  • Zencir, E. (2017). Restoran Yönetimi, Ed.Meryem Akoğlan Kozak, Ankara: Detay Yayıncılık.

Details

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

Neslihan SERÇEOĞLU> (Primary Author)
ATATÜRK ÜNİVERSİTESİ
0000-0003-1549-0834
Türkiye


Mehmet ÇETİNKAYA This is me
PAMUKKALE ÜNİVERSİTESİ
0000-0002-4561-1310
Türkiye

Publication Date October 30, 2020
Published in Issue Year 2020, Volume 4, Issue 2

Cite

Bibtex @research article { gastoria774360, journal = {Gastroia: Journal of Gastronomy And Travel Research}, issn = {2602-4144}, address = {}, publisher = {Çanakkale Onsekiz Mart University}, year = {2020}, volume = {4}, number = {2}, pages = {218 - 250}, doi = {10.32958/gastoria.774360}, title = {INVESTIGATION OF PHYSICAL ENVIRONMENT AS A PART OF MICRO DIMENSION IN RESTAURANTS: A STUDY ON LOCAL CONSUMERS}, key = {cite}, author = {Serçeoğlu, Neslihan and Çetinkaya, Mehmet} }
APA Serçeoğlu, N. & Çetinkaya, M. (2020). INVESTIGATION OF PHYSICAL ENVIRONMENT AS A PART OF MICRO DIMENSION IN RESTAURANTS: A STUDY ON LOCAL CONSUMERS . Gastroia: Journal of Gastronomy And Travel Research , 4 (2) , 218-250 . DOI: 10.32958/gastoria.774360
MLA Serçeoğlu, N. , Çetinkaya, M. "INVESTIGATION OF PHYSICAL ENVIRONMENT AS A PART OF MICRO DIMENSION IN RESTAURANTS: A STUDY ON LOCAL CONSUMERS" . Gastroia: Journal of Gastronomy And Travel Research 4 (2020 ): 218-250 <https://dergipark.org.tr/en/pub/gastoria/issue/57634/774360>
Chicago Serçeoğlu, N. , Çetinkaya, M. "INVESTIGATION OF PHYSICAL ENVIRONMENT AS A PART OF MICRO DIMENSION IN RESTAURANTS: A STUDY ON LOCAL CONSUMERS". Gastroia: Journal of Gastronomy And Travel Research 4 (2020 ): 218-250
RIS TY - JOUR T1 - INVESTIGATION OF PHYSICAL ENVIRONMENT AS A PART OF MICRO DIMENSION IN RESTAURANTS: A STUDY ON LOCAL CONSUMERS AU - NeslihanSerçeoğlu, MehmetÇetinkaya Y1 - 2020 PY - 2020 N1 - doi: 10.32958/gastoria.774360 DO - 10.32958/gastoria.774360 T2 - Gastroia: Journal of Gastronomy And Travel Research JF - Journal JO - JOR SP - 218 EP - 250 VL - 4 IS - 2 SN - 2602-4144- M3 - doi: 10.32958/gastoria.774360 UR - https://doi.org/10.32958/gastoria.774360 Y2 - 2020 ER -
EndNote %0 Gastroia: Journal of Gastronomy And Travel Research INVESTIGATION OF PHYSICAL ENVIRONMENT AS A PART OF MICRO DIMENSION IN RESTAURANTS: A STUDY ON LOCAL CONSUMERS %A Neslihan Serçeoğlu , Mehmet Çetinkaya %T INVESTIGATION OF PHYSICAL ENVIRONMENT AS A PART OF MICRO DIMENSION IN RESTAURANTS: A STUDY ON LOCAL CONSUMERS %D 2020 %J Gastroia: Journal of Gastronomy And Travel Research %P 2602-4144- %V 4 %N 2 %R doi: 10.32958/gastoria.774360 %U 10.32958/gastoria.774360
ISNAD Serçeoğlu, Neslihan , Çetinkaya, Mehmet . "INVESTIGATION OF PHYSICAL ENVIRONMENT AS A PART OF MICRO DIMENSION IN RESTAURANTS: A STUDY ON LOCAL CONSUMERS". Gastroia: Journal of Gastronomy And Travel Research 4 / 2 (October 2020): 218-250 . https://doi.org/10.32958/gastoria.774360
AMA Serçeoğlu N. , Çetinkaya M. INVESTIGATION OF PHYSICAL ENVIRONMENT AS A PART OF MICRO DIMENSION IN RESTAURANTS: A STUDY ON LOCAL CONSUMERS. Gastroia: Journal of Gastronomy And Travel Research. 2020; 4(2): 218-250.
Vancouver Serçeoğlu N. , Çetinkaya M. INVESTIGATION OF PHYSICAL ENVIRONMENT AS A PART OF MICRO DIMENSION IN RESTAURANTS: A STUDY ON LOCAL CONSUMERS. Gastroia: Journal of Gastronomy And Travel Research. 2020; 4(2): 218-250.
IEEE N. Serçeoğlu and M. Çetinkaya , "INVESTIGATION OF PHYSICAL ENVIRONMENT AS A PART OF MICRO DIMENSION IN RESTAURANTS: A STUDY ON LOCAL CONSUMERS", Gastroia: Journal of Gastronomy And Travel Research, vol. 4, no. 2, pp. 218-250, Oct. 2020, doi:10.32958/gastoria.774360