Research Article
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THE EFFECTS OF GASTRONOMIC ATTRACTIONS ON DESTINATION SATISFACTION

Year 2020, Volume: 22 Issue: 1, 227 - 242, 30.06.2020
https://doi.org/10.26468/trakyasobed.621544

Abstract

The aim of this study is to determine the effect of gastronomic attractions experienced by tourists on destination satisfaction, and to examine the moderating effect of gastronomy motivation in the relationship between gastronomic attractions and destination satisfaction in the case of Edirne in Turkey. Quantitative research design was used in the study. The data of the research were collected from 384 local tourists who participated in the Hıdrellez and Kakava Festivals in Edirne during the first week of May in 2018. In order to determine the perceptions of tourists toward gastronomic attractions and destination satisfaction previously validated scales were utilized. In order to measure gastronomy motivation of the tourists, items developed by the researchers were used. According to the results of the study, it has been determined that the unique and reputed gastronomic attractions had a positive effect on destination satisfaction, and no effect of price & performance on destination satisfaction was found. On the other hand, it has been determined that gastronomic motivation has no moderation effect on the relationship between gastronomic attractions and destination satisfaction.

References

  • Alonso, A. D. (2010). Olives, hospitality and tourism: A Western Australian perspective. British Food Journal, 112(1), 55–68. doi: 10.1108/00070701011011209.
  • Au, N., ve Law, R. (2002). Categorical classification of tourism dining. Annals of Tourism Research, 29(3), 819–833.
  • Björk, P. ve Kauppinen-Räisänen, H. (2014), "Culinary-gastronomic tourism – a search for local food experiences", Nutrition & Food Science, Vol. 44 No. 4, pp. 294-309. https://doi.org/10.1108/NFS-12-2013-0142
  • Brillat-Savarin, J. A. (1841). Physiologie du goût. Charpentier.
  • Chi, C. G. Q., ve Qu, H. (2009). Examining the relationship between tourists’ attribute satisfaction and overall satisfaction. Journal of Hospitality Marketing & Management, 18(1), 4-25.
  • Cohen, E. ve Avieli, N. (2004). Food in tourism: Attraction and impediment. Annals of Tourism Research, 31(4), 755–778.
  • Culinary Tourism Research, https://worldfoodtravel.org/food-tourism-research/ Erişim Tarihi: 15.12.2018.
  • Guan, J. J., ve Jones, D. L. (2011). Construction of a formative variable for the assessment of local cuisine attractiveness. Paper presented at 9th APacCHRIE Conference, Hong Kong SAR.
  • Guan, J., ve Jones, D. L. (2015). The contribution of local cuisine to destination attractiveness: An analysis involving Chinese tourists' heterogeneous preferences. Asia Pacific Journal of Tourism Research, 20(4), 416-434.
  • Hair, J. F., Black, W. C., Babin, B. J., Anderson, R. E. ve Tatham, R. L. (2006). Multivariate data analysis (Vol. 6). New Jersey, USA: Pearson Education Inc.
  • Henseler, J., Ringle, C. M., ve Sinkovics, R. R. (2009). The use of partial least squares path modeling in international marketing. In New challenges to international marketing (pp. 277-319). Emerald Group Publishing Limited.
  • Hu, Y., ve Ritchie, B. (1993). Measuring destination attractiveness: A contextual approach. Journal of Travel Research, 32(2), 25–39.
  • Jingjing Guan ve David L. Jones (2015) The Contribution of Local Cuisine to Destination Attractiveness: An Analysis Involving Chinese Tourists' Heterogeneous Preferences, Asia Pacific Journal of Tourism Research, 20:4, 416-434.
  • Karim, A., Shahrim, M., Chua, B. L., ve Salleh, H. (2009). Malaysia as a culinary tourism destination: international tourists’ perspective. Journal of Tourism, Hospitality & Culinary Arts, 1(3), 1-16.
  • Kivela, J., ve Crotts, J. C. (2005). Gastronomy tourism: A meaningful travel market segment. Journal of Culinary Science & Technology, 4(2/3), 39–55.
  • Kivela, J., ve Johns, N. (2002). A mythological approach in analysing dining out experiences: Implications for remaking of tourist destinations. In Proceedings of An International Tourism Research Conference “Reinventing a Tourism Destination (pp. 98-100).
  • Long, L. M. (2013). Culinary tourism (pp. 1-8). Springer Netherlands.
  • Mitchell, R., ve Hall, C. M. (2003). Consuming tourists: Food tourism consumer behavior. In C. M. Hall, L. Sharples, R. Mitchell, N. Macionis, & B. Cambourne (Eds.), Food tourism around the world: Development, management and markets (pp. 64–84). Oxford:Butterworth-Heinemann.
  • Nield, K., Kozak, M., ve LeGrys, G. (2000). The role of food service in tourist satisfaction. International Journal of Hospitality Management, 19, 375–384.
  • Nunnally, J. C., ve Bernstein, I. H. (1994). The assessment of reliability. Psychometric Theory, 3, 248–292.
  • Pestek, A., ve Nikolic, A. (2011). Role of tradtional food in tourist destination image building: Example of the city of Mostar. UTMS Journal of Economics, 2(1), 89-100.
  • Quan, S., ve Wang, N. (2004). Towards a structural model of the tourist experience: An illustration from food experience in tourism. Tourism Management, 25(3), 297–305.
  • Richards, G. 2002. “Gastronomy: An essential ingredient in tourism production and consumption?”. In Tourism and Gastronomy, Edited by: Hjalager, A. and Richards, G. 3–20. London: Routledge.
  • Smith, S., ve Costello, C. (2009). Culinary tourism: Satisfaction with a culinary event utilizing importance-performance grid analysis. Journal of Vacation Marketing, 15(2), 99-110.
  • Tikkanen, I. (2007). Maslow's hierarchy and food tourism in Finland: five cases. British food journal, 109(9), 721-734.
  • TURSAB. (2014). Tursab Gastronomi Turizmi Raporu. http://www.tursab.org.tr/dosya/12302/TursabGastronomiTurizmiRaporu_12302_3531549.Pdf, Erişim Tarihi: 20.07.2019.
  • Van Den Berghe, P. (1984). Ethnic cuisine: culture in natüre. Ethnic & Racial Studies. Vol. 7 Issue 3. 387-397.
  • Warde, A. (1997). Consumption, food and taste (1. Baskı). London: Sage.
  • Wolf, E. (2002). Culinary tourism: A tasty economic proposition. Portland.

GASTRONOMİK ÇEKİCİLİKLERİNİN DESTİNASYON MEMNUNİYETİ ÜZERİNDEKİ ETKİSİ

Year 2020, Volume: 22 Issue: 1, 227 - 242, 30.06.2020
https://doi.org/10.26468/trakyasobed.621544

Abstract

Bu çalışmanın amacı, turistlerin deneyimledikleri gastronomik çekiciliklerin destinasyondan duydukları memnuniyet düzeyleri üzerindeki etkisinin tespit edilmesi ve gastronomik çekiciliklerle destinasyon memnuniyeti arasındaki ilişkide gastronomi motivasyonun düzenleyici etkisini Edirne ili örneğinde incelemektir. Araştırmada nicel araştırma deseni kullanılmıştır. Araştırma verileri Mayıs 2018’in ilk haftasında Edirne’de düzenlenen Hıdrellez ve Kakava Şenlikleri’ne katılmış 384 yerli turist üzerinde gerçekleştirilmiştir. Araştırmada kullanılan veri toplama aracında ele alınan destinasyonun gastronomik çekicilikleri ve destinasyon memnuniyetine ilişkin algıları belirlemek amacıyla daha önceden geçerliliği ve güvenirliliği test edilmiş ölçekler, gastronomi motivasyonunu düzeyinin belirlenmesi amacıyla ise araştırmacılar tarafından geliştirilmiş ifadeler kullanılmıştır. Çalışmanın sonuçlarına göre özgün ve tanınmış gastronomik çekiciliklerin destinasyon memnuniyeti üzerinde olumlu yönde etkisinin olduğu belirlenmiş, fiyat & performansa yönelik gastronomik çekiciliğin destinasyon memnuniyeti üzerinde herhangi bir etkisine rastlanmamıştır. Diğer taraftan gastronomik çekicilikler ile destinasyon memnuniyeti arasındaki ilişkide gastronomi motivasyonunun düzenleyici bir etkisinin olmadığı belirlenmiştir.

References

  • Alonso, A. D. (2010). Olives, hospitality and tourism: A Western Australian perspective. British Food Journal, 112(1), 55–68. doi: 10.1108/00070701011011209.
  • Au, N., ve Law, R. (2002). Categorical classification of tourism dining. Annals of Tourism Research, 29(3), 819–833.
  • Björk, P. ve Kauppinen-Räisänen, H. (2014), "Culinary-gastronomic tourism – a search for local food experiences", Nutrition & Food Science, Vol. 44 No. 4, pp. 294-309. https://doi.org/10.1108/NFS-12-2013-0142
  • Brillat-Savarin, J. A. (1841). Physiologie du goût. Charpentier.
  • Chi, C. G. Q., ve Qu, H. (2009). Examining the relationship between tourists’ attribute satisfaction and overall satisfaction. Journal of Hospitality Marketing & Management, 18(1), 4-25.
  • Cohen, E. ve Avieli, N. (2004). Food in tourism: Attraction and impediment. Annals of Tourism Research, 31(4), 755–778.
  • Culinary Tourism Research, https://worldfoodtravel.org/food-tourism-research/ Erişim Tarihi: 15.12.2018.
  • Guan, J. J., ve Jones, D. L. (2011). Construction of a formative variable for the assessment of local cuisine attractiveness. Paper presented at 9th APacCHRIE Conference, Hong Kong SAR.
  • Guan, J., ve Jones, D. L. (2015). The contribution of local cuisine to destination attractiveness: An analysis involving Chinese tourists' heterogeneous preferences. Asia Pacific Journal of Tourism Research, 20(4), 416-434.
  • Hair, J. F., Black, W. C., Babin, B. J., Anderson, R. E. ve Tatham, R. L. (2006). Multivariate data analysis (Vol. 6). New Jersey, USA: Pearson Education Inc.
  • Henseler, J., Ringle, C. M., ve Sinkovics, R. R. (2009). The use of partial least squares path modeling in international marketing. In New challenges to international marketing (pp. 277-319). Emerald Group Publishing Limited.
  • Hu, Y., ve Ritchie, B. (1993). Measuring destination attractiveness: A contextual approach. Journal of Travel Research, 32(2), 25–39.
  • Jingjing Guan ve David L. Jones (2015) The Contribution of Local Cuisine to Destination Attractiveness: An Analysis Involving Chinese Tourists' Heterogeneous Preferences, Asia Pacific Journal of Tourism Research, 20:4, 416-434.
  • Karim, A., Shahrim, M., Chua, B. L., ve Salleh, H. (2009). Malaysia as a culinary tourism destination: international tourists’ perspective. Journal of Tourism, Hospitality & Culinary Arts, 1(3), 1-16.
  • Kivela, J., ve Crotts, J. C. (2005). Gastronomy tourism: A meaningful travel market segment. Journal of Culinary Science & Technology, 4(2/3), 39–55.
  • Kivela, J., ve Johns, N. (2002). A mythological approach in analysing dining out experiences: Implications for remaking of tourist destinations. In Proceedings of An International Tourism Research Conference “Reinventing a Tourism Destination (pp. 98-100).
  • Long, L. M. (2013). Culinary tourism (pp. 1-8). Springer Netherlands.
  • Mitchell, R., ve Hall, C. M. (2003). Consuming tourists: Food tourism consumer behavior. In C. M. Hall, L. Sharples, R. Mitchell, N. Macionis, & B. Cambourne (Eds.), Food tourism around the world: Development, management and markets (pp. 64–84). Oxford:Butterworth-Heinemann.
  • Nield, K., Kozak, M., ve LeGrys, G. (2000). The role of food service in tourist satisfaction. International Journal of Hospitality Management, 19, 375–384.
  • Nunnally, J. C., ve Bernstein, I. H. (1994). The assessment of reliability. Psychometric Theory, 3, 248–292.
  • Pestek, A., ve Nikolic, A. (2011). Role of tradtional food in tourist destination image building: Example of the city of Mostar. UTMS Journal of Economics, 2(1), 89-100.
  • Quan, S., ve Wang, N. (2004). Towards a structural model of the tourist experience: An illustration from food experience in tourism. Tourism Management, 25(3), 297–305.
  • Richards, G. 2002. “Gastronomy: An essential ingredient in tourism production and consumption?”. In Tourism and Gastronomy, Edited by: Hjalager, A. and Richards, G. 3–20. London: Routledge.
  • Smith, S., ve Costello, C. (2009). Culinary tourism: Satisfaction with a culinary event utilizing importance-performance grid analysis. Journal of Vacation Marketing, 15(2), 99-110.
  • Tikkanen, I. (2007). Maslow's hierarchy and food tourism in Finland: five cases. British food journal, 109(9), 721-734.
  • TURSAB. (2014). Tursab Gastronomi Turizmi Raporu. http://www.tursab.org.tr/dosya/12302/TursabGastronomiTurizmiRaporu_12302_3531549.Pdf, Erişim Tarihi: 20.07.2019.
  • Van Den Berghe, P. (1984). Ethnic cuisine: culture in natüre. Ethnic & Racial Studies. Vol. 7 Issue 3. 387-397.
  • Warde, A. (1997). Consumption, food and taste (1. Baskı). London: Sage.
  • Wolf, E. (2002). Culinary tourism: A tasty economic proposition. Portland.
There are 29 citations in total.

Details

Primary Language Turkish
Journal Section Research Article
Authors

Mustafa Kesici 0000-0001-9407-5094

Onur Çakır 0000-0001-8360-0324

Publication Date June 30, 2020
Published in Issue Year 2020 Volume: 22 Issue: 1

Cite

APA Kesici, M., & Çakır, O. (2020). GASTRONOMİK ÇEKİCİLİKLERİNİN DESTİNASYON MEMNUNİYETİ ÜZERİNDEKİ ETKİSİ. Trakya Üniversitesi Sosyal Bilimler Dergisi, 22(1), 227-242. https://doi.org/10.26468/trakyasobed.621544
AMA Kesici M, Çakır O. GASTRONOMİK ÇEKİCİLİKLERİNİN DESTİNASYON MEMNUNİYETİ ÜZERİNDEKİ ETKİSİ. Trakya Üniversitesi Sosyal Bilimler Dergisi. June 2020;22(1):227-242. doi:10.26468/trakyasobed.621544
Chicago Kesici, Mustafa, and Onur Çakır. “GASTRONOMİK ÇEKİCİLİKLERİNİN DESTİNASYON MEMNUNİYETİ ÜZERİNDEKİ ETKİSİ”. Trakya Üniversitesi Sosyal Bilimler Dergisi 22, no. 1 (June 2020): 227-42. https://doi.org/10.26468/trakyasobed.621544.
EndNote Kesici M, Çakır O (June 1, 2020) GASTRONOMİK ÇEKİCİLİKLERİNİN DESTİNASYON MEMNUNİYETİ ÜZERİNDEKİ ETKİSİ. Trakya Üniversitesi Sosyal Bilimler Dergisi 22 1 227–242.
IEEE M. Kesici and O. Çakır, “GASTRONOMİK ÇEKİCİLİKLERİNİN DESTİNASYON MEMNUNİYETİ ÜZERİNDEKİ ETKİSİ”, Trakya Üniversitesi Sosyal Bilimler Dergisi, vol. 22, no. 1, pp. 227–242, 2020, doi: 10.26468/trakyasobed.621544.
ISNAD Kesici, Mustafa - Çakır, Onur. “GASTRONOMİK ÇEKİCİLİKLERİNİN DESTİNASYON MEMNUNİYETİ ÜZERİNDEKİ ETKİSİ”. Trakya Üniversitesi Sosyal Bilimler Dergisi 22/1 (June 2020), 227-242. https://doi.org/10.26468/trakyasobed.621544.
JAMA Kesici M, Çakır O. GASTRONOMİK ÇEKİCİLİKLERİNİN DESTİNASYON MEMNUNİYETİ ÜZERİNDEKİ ETKİSİ. Trakya Üniversitesi Sosyal Bilimler Dergisi. 2020;22:227–242.
MLA Kesici, Mustafa and Onur Çakır. “GASTRONOMİK ÇEKİCİLİKLERİNİN DESTİNASYON MEMNUNİYETİ ÜZERİNDEKİ ETKİSİ”. Trakya Üniversitesi Sosyal Bilimler Dergisi, vol. 22, no. 1, 2020, pp. 227-42, doi:10.26468/trakyasobed.621544.
Vancouver Kesici M, Çakır O. GASTRONOMİK ÇEKİCİLİKLERİNİN DESTİNASYON MEMNUNİYETİ ÜZERİNDEKİ ETKİSİ. Trakya Üniversitesi Sosyal Bilimler Dergisi. 2020;22(1):227-42.
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