Yerli Turistlerin Sokak Yiyeceklerine Yönelik Tutumlarının Belirlenmesi

Abstract

Sokak yiyecekleri, yöresel mutfak ve yemek kültürünün önemli bir temsilcisi olduğu kadar, aynı zamanda turistik çekicilik unsurlarından biridir. Ancak, sokak yiyeceklerinin bir çekim aracı olarak kullanılması ve geliştirilmesi için, turistlerin sokak yiyeceklerine yönelik tutumlarının bilinmesi gerekmektedir. Buradan hareketle gerçekleştirilen çalışmanın amacı, turistlerin sokak yiyeceklerine yönelik tutumlarının belirlenmesidir. Bu doğrultuda kolayda örnekleme yöntemiyle seçilen 422 kişiye anket uygulanmıştır. Elde edilen veriler, istatistik paket programında, frekans, yüzde, aritmetik ortalama, standart sapma ve faktör analizi ile çözümlenmiştir. Turistlerin sokak yiyeceklerine yönelik tutumlarının hangi boyutlardan oluştuğunu belirlemek amacı ile yapılan faktör analizi sonucunda; gıda kalitesi, hizmet kalitesi, haz alma duygusu, hijyen, parasal değer ve memnuniyet olmak üzere altı boyut elde edilmiştir. Araştırma bulgularına göre, en çok tercih edilen sokak yiyecekleri, ekmek arası balık, döner, sucuk, tost, börek, gözleme ve simit olarak sıralanmaktadır. Araştırma sonuçları, genel olarak sokak yiyeceklerine karşı tutumun olumlu olduğunu ortaya koymakta ve en yüksek tutum ortalamasının hizmet kalitesine, en düşük tutum ortalamasının ise hijyen faktörüne ait olduğunu göstermektedir. Ayrıca, sokak yiyeceklerine yönelik tutum boyutları bağlamında, demografik değişkenler açısından istatistiksel olarak anlamlı farklılıklar olduğu tespit edilmiştir.

Keywords

• Sokak Yiyecekleri,Gastronomi,Tüketici Tutumu,Demografik Değişkenler

Determination of Domestic Tourists' Attitudes Toward The Street Foods

Abstract

Street foods is representative of the food culture and regional cuisine as well as being one of the important tourist attraction elements. But, in order to be used and to be development of street foods as an attraction tool it is necessary to know the attitude of tourists to the street foods. So, the main purpose of this study, to determine the attitude to street foods of tourists. For this purpose a questionnaire was given to 422 individuals constituted by randomly selected. In the study, which was designed in the form of a descriptive research, the data were collected by means of a questionnaire developed following literature review. The data were collected via questionnaire and by face-to-face interview. Obtained data was analyzed in statistical package program by means of frequency, percent distribution, mean, standard deviation, factor analysis. As a result of the factor analysis, six dimensions were obtained which are food quality, service quality, sense of pleasure, hygiene, price value and satisfaction. According to the research findings, fish, döner, sucuk in bread, toast, patty, gözleme etc. and Turkish bagel are most preferred street foods. In order to determine from which dimensions the attitude of tourists’ to street foods consisted of the statements were subjected to factor analysis. The results show signifying that overall there is a positive attitude towards street foods. The obtained results are show that the highest score by factor was obtained by service quality and the lowest score was achieved by hygiene. The results show signifying that overall there is a positive attitude towards street foods. The obtained results are show that the highest score by factor was obtained by service quality and the lowest score was achieved by hygiene. And also, it is determined that there are statistically significant differences in terms of demographic variables within the context of dimensions of the attitude to street foods.

Keywords

• Street Foods,Gastronomy,Consumer Attitude,Demographic Variables

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