Research Article

The Effect of Gastronomy Brand Value Components on Travel Intention: A Case of a Route

Volume: 6 Number: 2 October 17, 2019
TR EN

The Effect of Gastronomy Brand Value Components on Travel Intention: A Case of a Route

Abstract

The aim of this research is to determine the effect of brand image, perceived quality, brand awareness and brand loyalty components on the travel intention which constitutes gastronomic brand value. Within the scope of the research, questionnaires were applied to local tourists in Adana, Mersin and Hatay, who stand out with their culinary culture and gastronomy resources. According to correlation analysis, the brand size that has the strongest relationship with travel intention was brand loyalty for Adana province (.738), brand awareness size for Mersin (.666) and brand loyalty size for Hatay (.757). Brand loyalty, brand awareness and brand image dimensions have a positive effect on travel intention for Adana and Mersin provinces. For the province of Hatay, it was determined that only the brand loyalty dimension had a positive effect on travel intention.

Keywords

Supporting Institution

Adana Alparslan Türkeş Science and Technology University, Coordination of Scientific Research Projects

Project Number

18113010

References

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Details

Primary Language

English

Subjects

Business Administration

Journal Section

Research Article

Publication Date

October 17, 2019

Submission Date

June 22, 2020

Acceptance Date

August 24, 2020

Published in Issue

Year 2020 Volume: 6 Number: 2

APA
Oğuz, S., Haseki, M. İ., & Buzcu, Z. (2019). The Effect of Gastronomy Brand Value Components on Travel Intention: A Case of a Route. Uluslararası Ekonomi Ve Yenilik Dergisi, 6(2), 276-295. https://doi.org/10.20979/ueyd.755893
AMA
1.Oğuz S, Haseki Mİ, Buzcu Z. The Effect of Gastronomy Brand Value Components on Travel Intention: A Case of a Route. UEYD. 2019;6(2):276-295. doi:10.20979/ueyd.755893
Chicago
Oğuz, Sibel, Murat İsmet Haseki, and Zafer Buzcu. 2019. “The Effect of Gastronomy Brand Value Components on Travel Intention: A Case of a Route”. Uluslararası Ekonomi Ve Yenilik Dergisi 6 (2): 276-95. https://doi.org/10.20979/ueyd.755893.
EndNote
Oğuz S, Haseki Mİ, Buzcu Z (October 1, 2019) The Effect of Gastronomy Brand Value Components on Travel Intention: A Case of a Route. Uluslararası Ekonomi ve Yenilik Dergisi 6 2 276–295.
IEEE
[1]S. Oğuz, M. İ. Haseki, and Z. Buzcu, “The Effect of Gastronomy Brand Value Components on Travel Intention: A Case of a Route”, UEYD, vol. 6, no. 2, pp. 276–295, Oct. 2019, doi: 10.20979/ueyd.755893.
ISNAD
Oğuz, Sibel - Haseki, Murat İsmet - Buzcu, Zafer. “The Effect of Gastronomy Brand Value Components on Travel Intention: A Case of a Route”. Uluslararası Ekonomi ve Yenilik Dergisi 6/2 (October 1, 2019): 276-295. https://doi.org/10.20979/ueyd.755893.
JAMA
1.Oğuz S, Haseki Mİ, Buzcu Z. The Effect of Gastronomy Brand Value Components on Travel Intention: A Case of a Route. UEYD. 2019;6:276–295.
MLA
Oğuz, Sibel, et al. “The Effect of Gastronomy Brand Value Components on Travel Intention: A Case of a Route”. Uluslararası Ekonomi Ve Yenilik Dergisi, vol. 6, no. 2, Oct. 2019, pp. 276-95, doi:10.20979/ueyd.755893.
Vancouver
1.Sibel Oğuz, Murat İsmet Haseki, Zafer Buzcu. The Effect of Gastronomy Brand Value Components on Travel Intention: A Case of a Route. UEYD. 2019 Oct. 1;6(2):276-95. doi:10.20979/ueyd.755893

Cited By

International Journal of Economics and Innovation

Karadeniz Technical University, Department of Economics, 61080, Trabzon/Türkiye

https://dergipark.org.tr/en/pub/ueyd


33974

 This work is licensed under a Creative Commons Attribution 4.0 International License.