Research Article
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Solo Dining Experience of Individuals and Food and Beverage Establishments’ Assessments Regarding the Solo Diners

Year 2021, Volume: 18 Issue: 3, 518 - 543, 15.12.2021
https://doi.org/10.24010/soid.887506

Abstract

Changes in demographic characteristics and modern lifestyles point to the increase in the number of solo consumers. It can be said that this increase has come into prominence as a new tendency in restaurants as well as tourism sector. The main objective of this research is to study on individuals’ solo dining experience outside (restaurant, café, fast food restaurants, etc). Another objective of the research is to determine that how food and beverage establishments owners/managers assess the customers who dine alone at restaurants in terms of the establishment. In accordance with the designated objectives, the structured interview method was utilized as a qualitative research process. In term of the choice of the sample, the snowball sampling method is used and the data has been collected from 64 people who dine alone and 20 food and beverage establishments’ owner/managers. The data was analyzed with the content analysis and descriptive analysis methods. Through the results of the research, it has been concluded that most of the individuals who dine solo (%80,1 of them) dine out alone out of necessity and that they find dining out alone disturbing and boring. It has been also concluded that food and beverage establishments’ owners/managers have not got an awareness of solo customers yet.

References

  • Altunışık, R., Coşkun, R., Bayraktaroğlu, S. ve Yıldırım, E. (2007), Sosyal Bilimlerde Araştırma Yöntemleri: SPSS Uygulamalı, 5. Baskı, Sakarya Yayıncılık: Adapazarı.
  • Bae, S., Slevitch, L. ve Tomas, S. (2018), The Effects Of Restaurant Attributes On Satisfaction and Return Patronage İntentions: Evidence From Solo Diners’ Experiences İn The United States, Cogent Business & Management, 5(1), ss. 1-16.
  • Brown, L., Buhalis, D. ve Beer, S. (2020), "Dining Alone: Improving The Experience of Solo Restaurant Goers", International Journal of Contemporary Hospitality Management, 32(3), ss. 1347-1365.
  • Brown, L., Edwards, J. ve Hartwell, H. (2013), Eating and Emotion: Focusing On the Lunchtime Meal, British Food Journal, 115(2), ss. 196–208. Danesi, G. (2012), Pleasures and Stress of Eating Alone and Eating Together Among French and German Young Adults. The Journal of Eating and Hospitality Research, 1, ss. 77-91.
  • Dejesus, E. (2013), ‘Amsterdam Pop-Restaurant Only Has Tables for One’, http://www.eater.com/2013/6/28/6412031/amsterdam-pop-up-restaurant-only-has-tables-for-one (21.10.2020).
  • Dossey, L. (2016), Solitude: On Dining Alone, Cellphones, and Teddy Bears, The Journal of Science and Healing, 12(2), ss. 77–83. Eenmaal (2013), https://eenmaal.com/ , (21.10.2020).
  • Fan, Y. ve Khattak, A. J. (2009), Does Urban Form Matter in Solo and Joint Activity Engagement? Landscape and Urban Planning, 92(3-4), ss. 199–209.
  • Fischler, C. (2011), Commensality, Society and Culture, Social Science Information, 50(3-4), ss. 528–548.
  • Goodwin, C.ve Lockshin, L. (1992), ‘The Solo Consumer: Unique Opportunity For The Service Marketer’, Journal of Services Marketing, 6(3), ss. 27–36.
  • Grevet, C., Tang, A. ve Mynatt, E. (2012), Eating Alone, Together: New Forms of Commensality, In Proceedings of the 17th ACM İnternational Conference on Supporting Group Work, ss. 103-106.
  • Gürhan, N. (2017), Toplumsal Değişme ve Yemek Kültürü Üzerine Sosyolojik Bir Çözümleme: Mardin Örneği, Journal of International Social Research, 10(54), ss. 561-570.
  • Heimtun, B. (2010), The Holiday Meal: Eating Out Alone and Mobile Emotional Geographies, Leisure Studies, 29(2), ss. 175-192.
  • Her, E. ve Seo, S. (2018), Why Not Eat Alone? The Effect of Other Consumers On Solo Dining Intentions and The Mechanism, International Journal of Hospitality Management, 70, ss. 16–24.
  • Jordan, F. (2008), Performing Tourism: Exploring The Productive Consumption of Tourism İn Enclavic Spaces, International Journal of Tourism Research, 10(4), ss. 293–304.
  • Kaushik, P. (2015), ‘Eenmaal: The restaurant for single diners’, https://www.amusingplanet.com/2015/03/eenmaal-restaurant-for-single-diners.html (21.10.2020).
  • Kim, H. ve Choi, J. (2019). Measuring Emotions Toward Dining Alone By Frequency Of Single Dining Events, British Food Journal, 121(2), ss. 642-654.
  • Kozak, M. (2014), Bilimsel Araştırma: Tasarım, Yazım ve Yayım Teknikleri, 3. Baskı, Ankara: Detay Yayıncılık.
  • Lahad, K. ve May, V. (2017), Just One? Solo Dining, Gender and Temporal Belonging in Public Spaces, Sociological Research Online, 22(2), ss. 1–11.
  • Nişancı, Z. N., Özdoğan, Y. ve Bölüktepe, F. E. (2018), Dışarıda Yemek Yeme Davranışının Nedenlerini Belirlemeye Yönelik İzmir Ilinde Bir Araştırma, İzmir Katip Çelebi Üniversitesi İktisadi ve İdari Bilimler Fakültesi Dergisi, 1(1), ss. 60-71.
  • Onurlubaş, E., Gökhan Doğan, H. ve Gürler, A. Z. (2015), Türkiye'de Ev Dışı Gıda Tüketimin Durumu Ve Tüketici Eğilimleri, Journal of International Social Research, 8(38), ss. 917-924.
  • Özdemir, A.A. (2013), Görüşme Kavramının İncelenmesi: Sosyal Hizmetlerdeki Yeri ve Önemi, İçinde, A. A. Özdemir ve Y. Tuna (Editörler), Görüşme Teknikleri, Eskişehir: Açıköğretim Fakültesi Yayını, ss. 28-47
  • Pliner, P. ve Bell, R. (2009), A Table for One: The Pain and Pleasure of Eating Alone, Meals in Science and Practice, ss. 169–189.
  • Shin, J., Hwang, Y. ve Mattila, A.S. (2018), Solo Consumers Self-Esteem and İncidental Similarity, Journal of Services Marketing; 32(6), ss. 767–776.
  • Sobal, J. ve Nelson, M.K. (2003). Commensal Eating Patterns: A Community Study, Appetite, 41(2), ss. 181–190.
  • Takeda, W. (2016), Reconsidering İndividualisation of Eating: A Cross-Cultural Analysis on Determinants of Commensality and Solo-Eating (Doctor of Philosophy), Australian National University, Canberra.
  • TDK (2021), ‘Türk Dil Kurumu Sözlükleri’, https://sozluk.gov.tr/ (24.02.2021).
  • TÜİK (2020), ‘İstatistiklerle Aile, 2019’, https://data.tuik.gov.tr/tr/display-bulletin/?bulletin=istatistiklerle-aile-2019-33730 (21.10.2020).
  • Yates, L. ve Warde, A. (2016), Eating Together and Eating Alone: Meal Arrangements İn British Households, The British Journal of Sociology, 68(1), ss. 97–118.
  • Yıldırım, A. ve Şimsek, H. (2013), Sosyal Bilimlerde Nitel Araştırma Yöntemleri, Genişletilmiş 9.Baskı, Ankara: Seçkin Yayınları.

Bireylerin Dışarıda Tek Başına/Yalnız Yemek Yeme Deneyimleri ve Yiyecek İçecek İşletmelerinin Yalnız Yemek Yiyenlere İlişkin Değerlendirmeleri

Year 2021, Volume: 18 Issue: 3, 518 - 543, 15.12.2021
https://doi.org/10.24010/soid.887506

Abstract

Demografik özelliklerdeki ve çağdaş yaşam tarzlarındaki değişimler tek başına tüketicilerin sayısında artışa neden olmaktadır. Bu artışın son yıllarda başta yiyecek içecek sektörü olmak üzere turizm sektöründe de yeni bir eğilim olarak ön plana çıktığı söylenebilir. Bu araştırmanın temel amacı bireylerin dışarıda (restoran, lokanta, kafe, fast food satış yerleri vb.) tek başına yemek yeme deneyimlerini araştırmaktır. Araştırmanın bir diğer amacı ise yiyecek içecek işletmelerinin tek başına yemek yiyen müşterileri işletme açısından nasıl değerlendirdiklerini belirlemektir. Belirlenen amaç doğrultusunda nitel bir araştırma süreci izlenmiş ve yapılandırılmış görüşme tekniğinden yararlanılmıştır. Örneklem seçiminde amaçlı ve kartopu örnekleme tekniği kullanılarak, tek başına yemek yiyen 64 kişiden ve 20 yiyecek içecek işletmesinden veri toplanmıştır. Veriler içerik analizi ve betimsel analize tabi tutulmuştur. Araştırmadan elde edilen bulgularla, tek başına yemek yiyen bireylerin çoğunluğunun (%80,1’inin) dışarıda mecburen tek başına yemek zorunda kaldıkları ve tek başına yemek yemeyi genel olarak rahatsız edici ve sıkıcı bir durum olarak gördükleri sonucuna ulaşılmıştır. İşletmelerin ise tek başına olan müşterilerle ilgili henüz farkındalıklarının olmadığı sonucuna ulaşılmıştır.

References

  • Altunışık, R., Coşkun, R., Bayraktaroğlu, S. ve Yıldırım, E. (2007), Sosyal Bilimlerde Araştırma Yöntemleri: SPSS Uygulamalı, 5. Baskı, Sakarya Yayıncılık: Adapazarı.
  • Bae, S., Slevitch, L. ve Tomas, S. (2018), The Effects Of Restaurant Attributes On Satisfaction and Return Patronage İntentions: Evidence From Solo Diners’ Experiences İn The United States, Cogent Business & Management, 5(1), ss. 1-16.
  • Brown, L., Buhalis, D. ve Beer, S. (2020), "Dining Alone: Improving The Experience of Solo Restaurant Goers", International Journal of Contemporary Hospitality Management, 32(3), ss. 1347-1365.
  • Brown, L., Edwards, J. ve Hartwell, H. (2013), Eating and Emotion: Focusing On the Lunchtime Meal, British Food Journal, 115(2), ss. 196–208. Danesi, G. (2012), Pleasures and Stress of Eating Alone and Eating Together Among French and German Young Adults. The Journal of Eating and Hospitality Research, 1, ss. 77-91.
  • Dejesus, E. (2013), ‘Amsterdam Pop-Restaurant Only Has Tables for One’, http://www.eater.com/2013/6/28/6412031/amsterdam-pop-up-restaurant-only-has-tables-for-one (21.10.2020).
  • Dossey, L. (2016), Solitude: On Dining Alone, Cellphones, and Teddy Bears, The Journal of Science and Healing, 12(2), ss. 77–83. Eenmaal (2013), https://eenmaal.com/ , (21.10.2020).
  • Fan, Y. ve Khattak, A. J. (2009), Does Urban Form Matter in Solo and Joint Activity Engagement? Landscape and Urban Planning, 92(3-4), ss. 199–209.
  • Fischler, C. (2011), Commensality, Society and Culture, Social Science Information, 50(3-4), ss. 528–548.
  • Goodwin, C.ve Lockshin, L. (1992), ‘The Solo Consumer: Unique Opportunity For The Service Marketer’, Journal of Services Marketing, 6(3), ss. 27–36.
  • Grevet, C., Tang, A. ve Mynatt, E. (2012), Eating Alone, Together: New Forms of Commensality, In Proceedings of the 17th ACM İnternational Conference on Supporting Group Work, ss. 103-106.
  • Gürhan, N. (2017), Toplumsal Değişme ve Yemek Kültürü Üzerine Sosyolojik Bir Çözümleme: Mardin Örneği, Journal of International Social Research, 10(54), ss. 561-570.
  • Heimtun, B. (2010), The Holiday Meal: Eating Out Alone and Mobile Emotional Geographies, Leisure Studies, 29(2), ss. 175-192.
  • Her, E. ve Seo, S. (2018), Why Not Eat Alone? The Effect of Other Consumers On Solo Dining Intentions and The Mechanism, International Journal of Hospitality Management, 70, ss. 16–24.
  • Jordan, F. (2008), Performing Tourism: Exploring The Productive Consumption of Tourism İn Enclavic Spaces, International Journal of Tourism Research, 10(4), ss. 293–304.
  • Kaushik, P. (2015), ‘Eenmaal: The restaurant for single diners’, https://www.amusingplanet.com/2015/03/eenmaal-restaurant-for-single-diners.html (21.10.2020).
  • Kim, H. ve Choi, J. (2019). Measuring Emotions Toward Dining Alone By Frequency Of Single Dining Events, British Food Journal, 121(2), ss. 642-654.
  • Kozak, M. (2014), Bilimsel Araştırma: Tasarım, Yazım ve Yayım Teknikleri, 3. Baskı, Ankara: Detay Yayıncılık.
  • Lahad, K. ve May, V. (2017), Just One? Solo Dining, Gender and Temporal Belonging in Public Spaces, Sociological Research Online, 22(2), ss. 1–11.
  • Nişancı, Z. N., Özdoğan, Y. ve Bölüktepe, F. E. (2018), Dışarıda Yemek Yeme Davranışının Nedenlerini Belirlemeye Yönelik İzmir Ilinde Bir Araştırma, İzmir Katip Çelebi Üniversitesi İktisadi ve İdari Bilimler Fakültesi Dergisi, 1(1), ss. 60-71.
  • Onurlubaş, E., Gökhan Doğan, H. ve Gürler, A. Z. (2015), Türkiye'de Ev Dışı Gıda Tüketimin Durumu Ve Tüketici Eğilimleri, Journal of International Social Research, 8(38), ss. 917-924.
  • Özdemir, A.A. (2013), Görüşme Kavramının İncelenmesi: Sosyal Hizmetlerdeki Yeri ve Önemi, İçinde, A. A. Özdemir ve Y. Tuna (Editörler), Görüşme Teknikleri, Eskişehir: Açıköğretim Fakültesi Yayını, ss. 28-47
  • Pliner, P. ve Bell, R. (2009), A Table for One: The Pain and Pleasure of Eating Alone, Meals in Science and Practice, ss. 169–189.
  • Shin, J., Hwang, Y. ve Mattila, A.S. (2018), Solo Consumers Self-Esteem and İncidental Similarity, Journal of Services Marketing; 32(6), ss. 767–776.
  • Sobal, J. ve Nelson, M.K. (2003). Commensal Eating Patterns: A Community Study, Appetite, 41(2), ss. 181–190.
  • Takeda, W. (2016), Reconsidering İndividualisation of Eating: A Cross-Cultural Analysis on Determinants of Commensality and Solo-Eating (Doctor of Philosophy), Australian National University, Canberra.
  • TDK (2021), ‘Türk Dil Kurumu Sözlükleri’, https://sozluk.gov.tr/ (24.02.2021).
  • TÜİK (2020), ‘İstatistiklerle Aile, 2019’, https://data.tuik.gov.tr/tr/display-bulletin/?bulletin=istatistiklerle-aile-2019-33730 (21.10.2020).
  • Yates, L. ve Warde, A. (2016), Eating Together and Eating Alone: Meal Arrangements İn British Households, The British Journal of Sociology, 68(1), ss. 97–118.
  • Yıldırım, A. ve Şimsek, H. (2013), Sosyal Bilimlerde Nitel Araştırma Yöntemleri, Genişletilmiş 9.Baskı, Ankara: Seçkin Yayınları.
There are 29 citations in total.

Details

Primary Language Turkish
Subjects Tourism (Other)
Journal Section Articles
Authors

Elif Aslantürk 0000-0001-6426-330X

Kamil Unur 0000-0003-2992-7427

Publication Date December 15, 2021
Published in Issue Year 2021 Volume: 18 Issue: 3

Cite

APA Aslantürk, E., & Unur, K. (2021). Bireylerin Dışarıda Tek Başına/Yalnız Yemek Yeme Deneyimleri ve Yiyecek İçecek İşletmelerinin Yalnız Yemek Yiyenlere İlişkin Değerlendirmeleri. Seyahat Ve Otel İşletmeciliği Dergisi, 18(3), 518-543. https://doi.org/10.24010/soid.887506

Seyahat ve Otel İşletmeciliği (Journal of Travel Business) is licensed under a Creative Commons Attribution-NonCommercial 4.0 International (CC BY-NC 4.0).

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