Research Article
YÖRESEL ÜRÜNLERDE SATIN ALMAYI ETKİLEYEN FAKTÖRLERİN BELİRLENMESİNE YÖNELİK BİR UYGULAMA ÇALIŞMASI: SİİRT İLİ ÖRNEĞİ
Abstract
Dünyada nüfus artışı ile birlikte
sosyo-ekonomik değişmelerin sonucunda, insan ihtiyaçlarının, alışkanlıklarının
ve zevklerinin değişmesi tüketim yapısını da değiştirmiştir. Özellikle tarımsal
ve hayvansal ürünlere dayalı gıda ürünlerinde bu değişim kendini daha fazla
göstermektedir. Son yıllarda bu ürünlerdeki taklit ve tağşişin artması,
tüketicilerin bilinçlenmesine neden olmuştur. Bu da tüketicilerin nispeten daha
doğal olduğunu düşündüğü yöresel ürünlere yönelmelerine ve satın almada öncelik
verdiklerini göstermektedir.
Bu çalışmada tüketicilerin yöresel
ürünlerde satın almayı etkileyen faktörler konusundaki değerlendirmelerini ve
bu değerlendirmelerin tüketicilerin sosyo-demografik özelliklerine göre
farklılaşıp farklılaşmadığını tespit etmek amaçlanmıştır. Veriler anket yöntemi
kullanılarak, Siirt il merkezinde yaşayan tüketicilerden toplanmıştır. Çalışma
sonucunda, tüketicilerin genel anlamda yöresel ürün pazarında faaliyet gösteren
perakendeci işletmelerin satın almada dürüst davranış sergilemeleri konusunda
olumlu değerlendirmelere sahip oldukları ve bu değerlendirmelerin cinsiyet,
meslek ve gelir durumlarına göre farklılık gösterdiği; öğrenim, yaş ve medeni
duruma göre ise farklılık göstermediği tespit edilmiştir.
Keywords
References
- Andaleeb, S.S., Conway, C. (2006), “Customer Satisfaction in the Restaurant Industry: an Examination of the Transaction-Specific Model”, Journal of Services Marketing 20 (1), 3–11.Bitner, M.J., Booms, B.H., ve Tetreault, M.S. (1990), “The Service Encounter: Diagnosing Favorable And Unfavorable Incidents”, The Journal of Marketing 54(1), 7184.Boyle, D. (2003), Authenticity: Brands, Fakes, Spin and Lust for Real Life, Flamingo, London, UK.Chan, L., W., Hassan, W., H.,W., Boo, C., H. (2014), “The Product-Related Failures in Restaurants”, 5th Asia Euro Conference 2014, Procedia-Social and Behavioral Sciences, 144:223-228.Cheng, C., C., Chen, T., C., Hsu, S., F., Hu, Y., H. ( 2012), “Enhancing Service Quality İmprovement Strategies Of Fin-Dining Restaurants: New Insights From Integrating at Two-Phase Decision-Making Model of IPGA and DEMATEL Analysis”, International Journal of Hospitality Management 31: 1155-1166.Cohen, E. (1988), “Authenticity and Commoditization in Tourism”, Annals of Tourism Research 15 (3), 371–386.Çoksöyler, N. (2009), “Önsöz”, II. Geleneksel Gıdalar Sempozyumu, 27-29 Mayıs, Van. Bildiriler Kitabı pp iii-iv, Korza Basım, Ankara.Demirtaş, N., Oktay, D., Tosun, D. (2006), “AB Sürecindeki Türkiye’deki Gıda Güvenliği Açısından Geleneksel Gıdaların Üretim ve Pazarlaması”, Harran Üniversitesi Ziraat Fakültesi Dergisi 10 (3/4):4755.Gıda Güvenliği Derneği. (2014), Geleneksel Ürünlerin Kontrol ve Sertifikasyonu, http://www.ggd.org.tr/icerik.php?id=466 (Erişim: 12.04.2018).Govers, R., Go, F.M. (2004), “Cultural Identities Constructed, Imagined And Experienced: A 3-Gap Tourism Destination Image Model”, Tourism 52 (2), 165–182.Gürsoy, D., Mccleary, K.W., Lepsito, L.R. (2007), “Propensity to Complain: Effects of Personality and Behavioral Factors”, Journal of Hospitality & Tourism Research, 31(3), 358-386.Hansen, E., Bush, R.J. (1999), “Understanding Customer Quality Requirements”, Industrial Marketing Management 28 (2), 119–130.Hoffman, K.D., Kelley, S.W., ve Rotalsky, H.M. (1995), “Tracking Service Failures and Employee Recovery Efforts”, Journal of Services Marketing 9(2), 49-61.Hoffman, K.D., Kelley, S.W., ve Chung, B.C. (2003), “A CIT Investigation of Servicescape Failures and Associated Recovery Strategies”, Journal of Services Marketing 17(4), 322-340.Hughlett, M., Crosby, J.A. ( 2012), “Buffets Files for Bankruptcy Again. Star Tribune”, January 19, Minneapolis, Minnesota, Journal of Restaurant and Foodservice Marketing 2 (2), 1–20.Kara, A., Kaynak, E., Küçükemiroğlu, O. (1996), “Positioning of Fast-Food Outlets in Two Regions of North America: A Comparative Study Using Correspondence Analysis”, Journal of Professional Services Marketing 14 (2), 99–119.Keillor, B.D., Fields, D.M. (1996), “Perceptions of A Foreign Service Offering in an Overseas Market: The Case of Fast Food in Hong Kong”, Journal of International Consumer Marketing 9 (1), 83–104.Kim, H.S., Joung, H.W., Yuan, Y.H.E., Wu, C.K., Chen, J.J. (2009), “Examination of the Reliability and Validity of an Instrument for Measuring Service Quality of Restaurants”, Journal of Foodservice 20 (6), 280–286.Kim, W.G., NG, C.Y.N., Kim, Y.S. (2009), “Influence of Institutional DINESERV On Customer Satisfaction, Return Intention and Word-Of-Mouth”, International Journal of Hospitality Management 28 (1), 10–17.Kim, Y.S., Raob, C., 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.Kolar, T., Zabkar, V. (2010), “A Consumer-Based Model Of Authenticity: An Oxymoronor The Foundation of Cultural Heritage Marketing”, Tourism Management doi:10.1016/j.tourman.2009.07.010.Kurt, G. (2013), “The Impact of E-Retailers’ Ethics on Customer Loyality: Perceived Trust and Perceived Satisfaction as Mediators”, İnternet Uygulamaları ve Yönetimi Dergisi İUYD 4(2), 50-68.Kurtuluş, K. (1998), Pazarlama Araştırmaları, İstanbul: İ.Ü. İşletme Fakültesi Yayını.Kuşat, N. (2012), “Bölgesel Kalkınmada Geleneksel Gıda ürünlerinin Rolü ve Geleneksel Gıdalarda İnovasyon Belirleyicileri Üzerine Bir Çalışma: Afyon Örneği”, Celal Bayar Üniversitesi İktisadi ve İdari Bilimler Fakültesi Dergisi 19 (2) 261 – 276.Lam, T., ve Tang, V. (2003), “Recognizing Customer Complaint Behaviour: The Case of Hong Kong Hotel Restaurants”, Journal of Travel & Tourism Marketing 14(1), 69-86.Liu, Y., Jang, S. (2009), “Perceptions of Chinese Restaurants in the U.S.: What Affects Customer Satisfaction And Behavioral İntention?”, International Journal of Hospitality Management 28 (3), 338–348.Lucas, T., ve Santos, J. (2003), “Measuring The Effects of Casino-Operated Restaurant Volume on Slot Machine Business”, Journal of Hospitality and Tourism Research 27 (1), 101–117.Maccannell, D. (1973), “Staged Authenticity: Arrangements of Social Space in Tourist Settings”, American Journal of Sociology 79 (3), 589–603.Mevzuat Bilgi Sistemi. (2014), Türk Gıda Kodeksi Yönetmeliği, http://mevzuat.basbakanlik.gov.tr (Erişim: 13.05.2018).Naoi, T. (2004), “Visitors’ Evaluation of A Historical District: The Roles of Authenticity And Manipulation”, Tourism and Hospitality Research 5 (1), 45–63.Olsen, M.D., Zhao, J. (2001), “The Restaurant Revolution – Growth, Change And Strategy in the International Foodservice Industry”, Journal of Restaurant and Foodservice Marketing 4 (3), 1–34.Oyewole, P. (2013), “Multi-Attribute Dimensions of Service Quality in All-You-Can-Eat Buffet Restaurant Industry”, Journal of Hospitality Management & Marketing 22 (1), 1– 24.Robinson, R.N.S., Clifford, C. (2011), “Authenticity And Festival Food Service Experiences”, Annals of Tourism Research, doi:10.1016/j.annals.2011.06.007.Roman, S. (2007), “The Ethics of Online Retailing: A Scale Development and Validation from the Consumers’ Perspective”, Journal of Business Ethics 72, 131-148. DOI:1001007/s10551-0069161-y.Roman, S. and Cuestas, P.J. (2008), “The Perceptions of Consumers Regarding Online Retailers’ Ethics and Their Relationship with Consumers’ General Internet Expertise and Word of Mouth: A Preliminary Analysis”, Journal of Business Ethics 83, 641-656, DOI:10.1007/s10551-007-9645-4.Satow, Y., Inciardi, J., Wallace, S. ( 2009), “Factors Used By Restaurant Customers to Predict Sanitation Levels”, Journal of Foodservice Business Research 12 (2), 170–179.Sulek, J.M., ve Hensley, R.L. (2004), “The Relative Importance of Food, Atmosphere, And Fairness of Wait The Case of A Full -Service Restaurant”, Cornell Hotel and Restaurant Administration Quarterly 45(3), 235-247Steyn, N.P., Labadarios, D. (2011), “Street Foods and Fast Foods: How Much Do South Africans of Different Ethnic Groups Consume?”, Ethnicity & Disease 21 (4), 462–466.Şahin, A., Meral, Y. (2012), “Türkiye’de Coğrafi İşaretleme ve Yöresel Ürünler”, Türk Bilimsel Derlemeler Dergisi 5 (2): 88-92.Tekelioğlu, Y., Demirer, R. (2008), “Küreselleşme Sürecinde Yöresel Ürünler ve Coğrafi İşaretlerin Geleceği”, İgeme’den Bakış Dergisi 36: pp 87- 102.Tsai, C.T., ve Su, C.S. (2009), “Service Failures and Recovery Strategies of Chain Restaurants in Taiwan”, The Service Industries Journal 29(12), 1779-1796.Vasilopoulou, E., Dilis, V., Soukara, S., Trichopolilou, A. (2005), “The Systematic İnventigation of Traditional Foods in Europe”, 1. International Food anda Nutrition Congress, TÜBİTAK, June 15, İstanbul.Zeithaml, V.A., ve Bitner, M.J. (2003), Services Marketing: Integrating Customer Focus Across the Firm. London: McGraw Hill.Zeng, G., Go, F., De Vries., J., H. ( 2012), “Pradox of Authenticity Versus Standardization: Expansion Strategies of Restaurant Groups in China”, International Journal of Hospitality Management 31: 1090-1100.http://www.nufusune.com/il/siirt-nufusu. (Erişim Tarihi: 19.05.2018).
Year 2019,
Volume: 10 Issue: 20, 966 - 986, 31.12.2019
Abstract
References
- Andaleeb, S.S., Conway, C. (2006), “Customer Satisfaction in the Restaurant Industry: an Examination of the Transaction-Specific Model”, Journal of Services Marketing 20 (1), 3–11.Bitner, M.J., Booms, B.H., ve Tetreault, M.S. (1990), “The Service Encounter: Diagnosing Favorable And Unfavorable Incidents”, The Journal of Marketing 54(1), 7184.Boyle, D. (2003), Authenticity: Brands, Fakes, Spin and Lust for Real Life, Flamingo, London, UK.Chan, L., W., Hassan, W., H.,W., Boo, C., H. (2014), “The Product-Related Failures in Restaurants”, 5th Asia Euro Conference 2014, Procedia-Social and Behavioral Sciences, 144:223-228.Cheng, C., C., Chen, T., C., Hsu, S., F., Hu, Y., H. ( 2012), “Enhancing Service Quality İmprovement Strategies Of Fin-Dining Restaurants: New Insights From Integrating at Two-Phase Decision-Making Model of IPGA and DEMATEL Analysis”, International Journal of Hospitality Management 31: 1155-1166.Cohen, E. (1988), “Authenticity and Commoditization in Tourism”, Annals of Tourism Research 15 (3), 371–386.Çoksöyler, N. (2009), “Önsöz”, II. Geleneksel Gıdalar Sempozyumu, 27-29 Mayıs, Van. Bildiriler Kitabı pp iii-iv, Korza Basım, Ankara.Demirtaş, N., Oktay, D., Tosun, D. (2006), “AB Sürecindeki Türkiye’deki Gıda Güvenliği Açısından Geleneksel Gıdaların Üretim ve Pazarlaması”, Harran Üniversitesi Ziraat Fakültesi Dergisi 10 (3/4):4755.Gıda Güvenliği Derneği. (2014), Geleneksel Ürünlerin Kontrol ve Sertifikasyonu, http://www.ggd.org.tr/icerik.php?id=466 (Erişim: 12.04.2018).Govers, R., Go, F.M. (2004), “Cultural Identities Constructed, Imagined And Experienced: A 3-Gap Tourism Destination Image Model”, Tourism 52 (2), 165–182.Gürsoy, D., Mccleary, K.W., Lepsito, L.R. (2007), “Propensity to Complain: Effects of Personality and Behavioral Factors”, Journal of Hospitality & Tourism Research, 31(3), 358-386.Hansen, E., Bush, R.J. (1999), “Understanding Customer Quality Requirements”, Industrial Marketing Management 28 (2), 119–130.Hoffman, K.D., Kelley, S.W., ve Rotalsky, H.M. (1995), “Tracking Service Failures and Employee Recovery Efforts”, Journal of Services Marketing 9(2), 49-61.Hoffman, K.D., Kelley, S.W., ve Chung, B.C. (2003), “A CIT Investigation of Servicescape Failures and Associated Recovery Strategies”, Journal of Services Marketing 17(4), 322-340.Hughlett, M., Crosby, J.A. ( 2012), “Buffets Files for Bankruptcy Again. Star Tribune”, January 19, Minneapolis, Minnesota, Journal of Restaurant and Foodservice Marketing 2 (2), 1–20.Kara, A., Kaynak, E., Küçükemiroğlu, O. (1996), “Positioning of Fast-Food Outlets in Two Regions of North America: A Comparative Study Using Correspondence Analysis”, Journal of Professional Services Marketing 14 (2), 99–119.Keillor, B.D., Fields, D.M. (1996), “Perceptions of A Foreign Service Offering in an Overseas Market: The Case of Fast Food in Hong Kong”, Journal of International Consumer Marketing 9 (1), 83–104.Kim, H.S., Joung, H.W., Yuan, Y.H.E., Wu, C.K., Chen, J.J. (2009), “Examination of the Reliability and Validity of an Instrument for Measuring Service Quality of Restaurants”, Journal of Foodservice 20 (6), 280–286.Kim, W.G., NG, C.Y.N., Kim, Y.S. (2009), “Influence of Institutional DINESERV On Customer Satisfaction, Return Intention and Word-Of-Mouth”, International Journal of Hospitality Management 28 (1), 10–17.Kim, Y.S., Raob, C., 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.Kolar, T., Zabkar, V. (2010), “A Consumer-Based Model Of Authenticity: An Oxymoronor The Foundation of Cultural Heritage Marketing”, Tourism Management doi:10.1016/j.tourman.2009.07.010.Kurt, G. (2013), “The Impact of E-Retailers’ Ethics on Customer Loyality: Perceived Trust and Perceived Satisfaction as Mediators”, İnternet Uygulamaları ve Yönetimi Dergisi İUYD 4(2), 50-68.Kurtuluş, K. (1998), Pazarlama Araştırmaları, İstanbul: İ.Ü. İşletme Fakültesi Yayını.Kuşat, N. (2012), “Bölgesel Kalkınmada Geleneksel Gıda ürünlerinin Rolü ve Geleneksel Gıdalarda İnovasyon Belirleyicileri Üzerine Bir Çalışma: Afyon Örneği”, Celal Bayar Üniversitesi İktisadi ve İdari Bilimler Fakültesi Dergisi 19 (2) 261 – 276.Lam, T., ve Tang, V. (2003), “Recognizing Customer Complaint Behaviour: The Case of Hong Kong Hotel Restaurants”, Journal of Travel & Tourism Marketing 14(1), 69-86.Liu, Y., Jang, S. (2009), “Perceptions of Chinese Restaurants in the U.S.: What Affects Customer Satisfaction And Behavioral İntention?”, International Journal of Hospitality Management 28 (3), 338–348.Lucas, T., ve Santos, J. (2003), “Measuring The Effects of Casino-Operated Restaurant Volume on Slot Machine Business”, Journal of Hospitality and Tourism Research 27 (1), 101–117.Maccannell, D. (1973), “Staged Authenticity: Arrangements of Social Space in Tourist Settings”, American Journal of Sociology 79 (3), 589–603.Mevzuat Bilgi Sistemi. (2014), Türk Gıda Kodeksi Yönetmeliği, http://mevzuat.basbakanlik.gov.tr (Erişim: 13.05.2018).Naoi, T. (2004), “Visitors’ Evaluation of A Historical District: The Roles of Authenticity And Manipulation”, Tourism and Hospitality Research 5 (1), 45–63.Olsen, M.D., Zhao, J. (2001), “The Restaurant Revolution – Growth, Change And Strategy in the International Foodservice Industry”, Journal of Restaurant and Foodservice Marketing 4 (3), 1–34.Oyewole, P. (2013), “Multi-Attribute Dimensions of Service Quality in All-You-Can-Eat Buffet Restaurant Industry”, Journal of Hospitality Management & Marketing 22 (1), 1– 24.Robinson, R.N.S., Clifford, C. (2011), “Authenticity And Festival Food Service Experiences”, Annals of Tourism Research, doi:10.1016/j.annals.2011.06.007.Roman, S. (2007), “The Ethics of Online Retailing: A Scale Development and Validation from the Consumers’ Perspective”, Journal of Business Ethics 72, 131-148. DOI:1001007/s10551-0069161-y.Roman, S. and Cuestas, P.J. (2008), “The Perceptions of Consumers Regarding Online Retailers’ Ethics and Their Relationship with Consumers’ General Internet Expertise and Word of Mouth: A Preliminary Analysis”, Journal of Business Ethics 83, 641-656, DOI:10.1007/s10551-007-9645-4.Satow, Y., Inciardi, J., Wallace, S. ( 2009), “Factors Used By Restaurant Customers to Predict Sanitation Levels”, Journal of Foodservice Business Research 12 (2), 170–179.Sulek, J.M., ve Hensley, R.L. (2004), “The Relative Importance of Food, Atmosphere, And Fairness of Wait The Case of A Full -Service Restaurant”, Cornell Hotel and Restaurant Administration Quarterly 45(3), 235-247Steyn, N.P., Labadarios, D. (2011), “Street Foods and Fast Foods: How Much Do South Africans of Different Ethnic Groups Consume?”, Ethnicity & Disease 21 (4), 462–466.Şahin, A., Meral, Y. (2012), “Türkiye’de Coğrafi İşaretleme ve Yöresel Ürünler”, Türk Bilimsel Derlemeler Dergisi 5 (2): 88-92.Tekelioğlu, Y., Demirer, R. (2008), “Küreselleşme Sürecinde Yöresel Ürünler ve Coğrafi İşaretlerin Geleceği”, İgeme’den Bakış Dergisi 36: pp 87- 102.Tsai, C.T., ve Su, C.S. (2009), “Service Failures and Recovery Strategies of Chain Restaurants in Taiwan”, The Service Industries Journal 29(12), 1779-1796.Vasilopoulou, E., Dilis, V., Soukara, S., Trichopolilou, A. (2005), “The Systematic İnventigation of Traditional Foods in Europe”, 1. International Food anda Nutrition Congress, TÜBİTAK, June 15, İstanbul.Zeithaml, V.A., ve Bitner, M.J. (2003), Services Marketing: Integrating Customer Focus Across the Firm. London: McGraw Hill.Zeng, G., Go, F., De Vries., J., H. ( 2012), “Pradox of Authenticity Versus Standardization: Expansion Strategies of Restaurant Groups in China”, International Journal of Hospitality Management 31: 1090-1100.http://www.nufusune.com/il/siirt-nufusu. (Erişim Tarihi: 19.05.2018).
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Details
| Primary Language | Turkish |
|---|---|
| Journal Section | Articles |
| Authors | |
| Publication Date | December 31, 2019 |
| Acceptance Date | November 7, 2019 |
| Published in Issue | Year 2019 Volume: 10 Issue: 20 |
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