Evaluation of Gastronomical and Architectural Formations of Restaurants in Touristic Regions: The Case of Alanya

Abstract

Sensory features are important in the preference of gastronomic venues by customers. Gastronomic experiences constitute one of the important motivations of tourism activities. In order to provide customer satisfaction and maintain sustainability of tourism activities, it is important to determine why the popular venues are preferred in touristic regions. In this study, the ten most preferred gastronomy places of Alanya according to TripAdvisor data, were evaluated in the intersection of gastronomy and architecture. Thus, it is aimed to obtain data that can be suggested to restaurateurs and entrepreneurs. As a result of the study, it was seen that frequently preferred high-scoring restaurants have similar characteristics. It was determined that there are examples from both Turkish and World cuisines in nine of the ten restaurants examined. As environmental values, it can be said that the view of the restaurants and the availability of parking lots are not decisive. Proximity to the city center is a common feature of the most preferred restaurants. In addition, it was observed that frequently preferred restaurants have similarities in their spatial preferences such as music, seating arrangement, color, number of customers, ventilation, lighting and furniture. Looking at the rankings and scores, it was concluded that the most preferred restaurant businesses stand out in gastronomic parameters rather than environmental and spatial parameters. According to the findings, it is suggested that restaurants that are planned to be opened in touristic areas should include local and traditional options in addition to international foods in their menus. In addition, it is recommended to consider proximity to the city centers when choosing a location, to choose brown-beige colors, pendant lighting and wooden furniture in interior design.

Keywords

• Alanya
• Online Restaurant Selection
• Restaurant Design

References

1. Akış, A. (2007). Alanya’da turizm ve turizmin Alanya ekonomisine etkisi. Selçuk Üniversitesi Sosyal Bilimler Enstitüsü Dergisi, 17, 15-32.
2. Akman, E., Metin, M., Gülümoğlu, M., Durusoy, E. (2020). Alanya Ticaret ve Sanayi Odası Ekonomik Raporu. Erişim tarihi: 12 Temmuz 2022. Erişim adresi: https://www.altso.org.tr/yayinlarimiz/alanya-ekonomik-rapor/alanya-ekonomik-rapor-2020/
3. Areni, C. S. (2003) Exploring managers’ implicit theories of atmospheric music: Comparing academic analysis to industry insight. Journal of Services Marketing, 17, 161–185.
4. Arıker, Ç. (2012). Tüketicilerin restoran seçiminde kullandıkları seçim kriterleri ile demografik özellikleri arasındaki ilişki. Öneri Dergisi, 10(38), 11-31.
5. Auty, S. (1992). Consumer Choice and Segmentation in the Restaurant Industry. The Service Industries Journal, 12, 324-339. http://dx.doi.org/10.1080/02642069200000042
6. Baker, J. (1986). The role of the environment in marketing services: The consumer perspective. The services challenge: Integrating for Competitive Advantage, 1(1), 79-84.
7. Birdir, K., & Akgöl, Y. (2015). Gastronomi turizmi ve Türkiye’yi ziyaret eden yabancı turistlerin gastronomi deneyimlerinin değerlendirilmesi. İşletme ve İktisat Çalışmaları Dergisi, 3(2), 57-68.
8. Bitner, M. J. (1992). Servicescapes: The impact of physical surroundings on customers and employees. Journal of Marketing, 56(2), 57-71.

9. Bojanic, D. C. (2007). Customer profile of the “carryout” segment for restaurants. International Journal of Contemporary Hospitality Management, 19(1), 21-31. https://doi.org/10.1108/09596110710724134.
10. Böhme, G., & Thibaud, J. P. (2017). The aesthetics of atmospheres. Routledge. London, England. Cambridge University Press. Concept. In Cambridge dictionary. Retrieved August 14, (2022) from https://dictionary.cambridge.org/tr/sözlük/ingilizce/concept
11. Choi, J. K., Lee, J. E., & Zhao, J. (2009). A comparison of the restaurant selection preferences between residents and visitors of South Florida. International CHRIE Conference-Refereed Track.
12. Chua, B. L., Karim, S., Lee, S., & Han, H. (2020). Customer restaurant choice: an empirical analysis of restaurant types and eating-out occasions. International Journal of Environmental Research and Public Health, 17.
13. Coles, C. & House, N., (2012). İç mimarlığın temelleri. Z.Vaizoğlu (çev.), İstanbul: Literatür Kitapevi.
14. Creswell, J. W. (2014). Research Design: Qualitative, Quantitative and Mixed Methods Approaches, Los Angeles: Sage Publications.
15. Darley, J. M., & Gilbert, D. T. (1985). Social psychological aspects of environmental psychology. The handbook of social psychology, 2. Peter Ellis. Reading, Massachusetts, USA. Addison-Wesley. 949-991.
16. Demir, Ş., Akdağ, G., Sormaz, Ü., & Özata, E. (2018). Sokak lezzetlerinin gastronomik değeri: İstanbul sokak lezzetleri. Güncel Turizm Araştırmaları Dergisi, 2(Ek1), 589-601.
17. Efendi, M., & Atay, H. (2021). Turist Rehberlerinin Gözlemlerinden Turistlerin Gastronomik Tercihlerinin Saptanması. Türk Turizm Araştırmaları Dergisi, 4(1), 567–579. https://tutad.org/index.php/tutad/article/view/193.
18. Erzen, J. N. (2015). Üç habitus: Yeryüzü, kent, yapı (pp. 204-205). Yapı Kredi Yayınları.
19. Faat, F., Shahuri, S. A., Ismail, N., Nik Mohd Nor, N. M. S., & Nordin, N. (2019). The relationship between background music and customers’ emotion towards duration of stay in restaurants. Insight Journal (IJ), 4(18), 211-219.
20. Filimonau, V., Matute, J., Durydiwka, M., Faracik, R., Mika, M., & Zajadacz, A. (2018) The determinants of more responsible restaurant food choice in Poland, Journal of Sustainable Tourism, 26(8), 1398-1416, DOI: 10.1080/09669582.2018.1456542.
21. Gładyszewska-Fiedoruk, K. & Kłek, K. (2017). Comparison of Costs of Air Conditioning and Ventilation System in the Exemplary Restaurant. Inżynieria Ekologiczna, 18, 150-158.
22. Heide, M., Lærdal, K., & Grønhaug, K. (2007). The design and management of ambience—Implications for hotel architecture and service. Tourism Management, 28(5), 1315-1325.
23. Holland, M. (2014). Yemek atlası: Otuz sekiz mutfakta Dünya turu. Yapı Kredi Yayınları. İstanbul, Türkiye.
24. Horng, J. S., Liu, C. H., Chou, S. F., & Tsai, C. Y. (2013). Professional conceptions of creativity in restaurant space planning. International Journal of Hospitality Management, 34, 73-80.
25. Huang, S., & Hsu, C. H. (2009). Effects of travel motivation, past experience, perceived constraint, and attitude on revisit intention. Journal of Travel Research, 48(1), 29-44.
26. Hui, M. K., & Bateson, J. E. (1991). Perceived control and the effects of crowding and consumer choice on the service experience. Journal of Consumer Research, 18(2), 174-184.
27. Jacquier, C., & Giboreau, A. (2012). Perception and emotions of colored atmospheres at the restaurant. In Predicting perceptions: Proceedings of the 3rd international conference on appearance (pp. 165-167). Morrisville, North Carolina: Lulu Press.
28. Hansen, K. V., Jensen, Ø. & Gustafsson, I. (2005) The Meal Experiences of á la Carte Restaurant Customers, Scandinavian Journal of Hospitality and Tourism, 5(2), 135-151, DOI: 10.1080/15022250510014417.
29. Kavacık, M., Zafer, S., & İnal, M. (2012). Turizmde destinasyon markalaması: Alanya örneği. Erciyes Üniversitesi İktisadi ve İdari Bilimler Fakültesi Dergisi, 39, 169-192.
30. Kotler, P. (1973). Atmospherics as a marketing tool. Journal of Retailing, 49(4), 48-64.
31. Kumar, B. P., Kumar, N. A., Pavan, P., Aravind, P., & Arbazz, M. (2019). Performance of Air Conditioning Design for a Restaurant Dining Area. International Journal of Research in Engineering, Science and Management, 2(11), 545-548.
32. Lin, Y., Wei, M., Smet, K. A. G., Tsukitani, A., Bodrogi, P., & Khanh, T. Q. (2017). Colour preference varies with lighting application. Lighting Research & Technology, 49(3), 316-328.
33. Liu, D. (2020). The effect of background music in restaurants on customer satisfaction and behavioral intentions (Doctoral dissertation). Bachelor of Science in Global Business. Wenzhou-Kean University, Japan.
34. Liu, P. and Tse, E.C.-Y. (2018). Exploring factors on customers’ restaurant choice: an analysis of restaurant attributes. British Food Journal, 120(10), 2289-2303.
35. Lynch, K. (1964). The image of the city. MIT press. Massachusetts, USA.
36. Mannapova, N. R. (2020). Organization and Basic Requirements for Restaurant Design Interior. International Journal of Innovations in Engineering Research and Technology, 7(5), 5-12.
37. Nusairat, N., Hammouri, Q., Al-Ghadir, H., Ahmad, A., & Eid, M. (2020). The effect of design of restaurant on customer behavioral intentions. Management Science Letters, 10(9), 1929-1938.
38. Pallasma, J. (2005). Tenin Gözleri. 2.Basım, 2014. (A. U. Kılıç, Çev.) İstanbul: YEM Yayın.
39. Park, K., & Khan, M. A. (2006). An exploratory study to identify the site selection factors for US franchise restaurants. Journal of Foodservice Business Research, 8(1), 97-114.
40. Raajpoot, N. A. (2002). TANGSERV: A multiple item scale for measuring tangible quality in foodservice industry. Journal of Foodservice Business Research, 5(2), 109-127.
41. Robson, S. K. (1999). Turning the tables: The psychology of design for high-volume restaurants. Cornell Hotel and Restaurant Administration Quarterly, 40(3), 56-63.
42. Ryu, K., Lee, H. R., & Kim, W. G. (2012). The Influence of the Quality of the Physical Environment, Food, and Service on Restaurant Image, Customer Perceived Value, Customer Satisfaction, and Behavioral Intentions. International Journal of Contemporary Hospitality Management, 24(2), 200-223.
43. Saraiva, M., Cid, M., Baião, C. (2011), The Degree of Customer Satisfaction in University Restaurants: The Case of the University of Evora in Portugal. Proceedings of EDULEARN11 Conference, 4-6 July 2011, Barcelona, Spain.
44. Sarı, C. (2010). Alanya ilçesinin alternatif turizm kaynakları. Fırat Üniversitesi Sosyal Bilimler Dergisi, 20(1), 1-28.
45. Sever, P., & Girgin, G. K. (2019). Turistlerin Restoran Deneyimleri ile Destinasyonu Tekrar Ziyaret Etme Niyeti Arasindaki İlişkinin Belirlenmesi: İstanbul Örneği. Gastroia: Journal of Gastronomy and Travel Research, 3(2), 241-263.
46. Soriano, D. R. (2002). Customers’ Expectations Factors in Restaurants: The situation in Spain. International Journal of Quality & Reliability Management, 19, 1055-1067.
47. Stokols, D. (1972). On the distinction between density and crowding: some implications for future research. Psychological Review, 79(3), 275-277.
48. Terhorst, P., & Erkuş-Öztürk, H. (2015). Urban tourism and spatial segmentation in the field of restaurants: the case of Amsterdam. International Journal of Culture, Tourism and Hospitality Research, 9(2), 85-102.
49. Tzeng, G. H., Teng, M. H., Chen, J. J., & Opricovic, S. (2002). Multicriteria selection for a restaurant location in Taipei. International Journal of Hospitality Management, 21(2), 171-187.
50. Yen, B. T. H., Mulley, C., Burke, M., & Tseng, W.-C. (2020). Parking and restaurant business: Differences in business perceptions and customer travel behaviour in Brisbane, Queensland, Australia. Land Use Policy, 92, 103818.
51. Yoo, K. H., Sigala, M., & Gretzel, U. (2016). Exploring TripAdvisor. Open Tourism (pp. 239-255). Springer, Berlin, Heidelberg.