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The Impact of Novelty Seeking on Intention to Visit a Country: The Mediating Role of Overall Cuisine Image

Yıl 2022, Cilt 10, Sayı 3, 480 - 500, 01.09.2022
https://doi.org/10.30519/ahtr.882183

Öz

Participation in travel is continuously increasing throughout the world. Seeking novelty, particularly novel cuisine, is one of the motivating factors underlying travel. Image is one of the most important factors that affect intention to visit a country and experience the cuisine. This study examines the mediating effects of Turkish cuisine image on the relationship between novelty seeking and intention to visit. In this regard, Turkish cuisine image and its effect on individuals from the United Kingdom (U.K.) who had eaten at Turkish restaurants was analyzed. Individuals at Turkish restaurants were asked to fill out self-administered questionnaires with 78 questions. An online platform of people was also utilized. It was seen that cuisine image has a significant mediating role on the intention to visit Turkey.

Kaynakça

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  • Assaker, G., & Hallak, R. (2013). Moderating effects of tourists’ novelty-seeking tendencies on destination image, visitor satisfaction, and short-and long-term revisit intentions. Journal of Travel Research, 52(5), 600-613.
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  • Bahar, O., & Bozkurt, K. (2010). Gelişmekte olan ülkelerde turizm-ekonomik büyüme ilişkisi: dinamik panel veri analizi. Anatolia: Turizm Araştırmaları Dergisi, 21(2), 255-265.
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Yıl 2022, Cilt 10, Sayı 3, 480 - 500, 01.09.2022
https://doi.org/10.30519/ahtr.882183

Öz

Kaynakça

  • Ab Karim, S., & Chi, C. G. Q. (2010). Culinary tourism as a destination attraction: An empirical examination of destinations' food image. Journal of Hospitality Marketing & Management, 19(6), 531-555.
  • Ajzen, I. (1991). The theory of planned behavior. Organizational Behavior and Human Decision Processes, 50(2), 179-211.
  • Albaity, M., & Melhem, S. B. (2017). Novelty seeking, image, and loyalty—The mediating role of satisfaction and moderating role of length of stay: International tourists' perspective. Tourism Management Perspectives, 23, 30-37.
  • Albayrak, A. (2013). Farklı milletlerden turistlerin Türk mutfağına ilişkin görüşlerinin saptanması üzerine bir çalışma. Journal of Yasar University, 30(8), 5049-5063.
  • Alvarez, M. D., & Korzay, M. (2011). Turkey as a heritage tourism destination: The role of knowledge. Journal of Hospitality Marketing & Management, 20(3-4), 425-440.
  • Alvarez, M. D., & Campo, S. (2014). The influence of political conflicts on country image and intention to visit: A study of Israel’s image. Tourism Management, 40, 70–78.
  • Antón, C., Camarero, C., Laguna, M., & Buhalis, D. (2019). Impacts of authenticity, degree of adaptation and cultural contrast on travellers’ memorable gastronomy experiences. Journal of Hospitality Marketing & Management, 28(7), 1-22.
  • Asperin, A. E., Phillips, W. J., & Wolfe, K. (2011). Exploring food neophobia and perceptions of ethnic foods: The case of Chinese and Thai cuisines. Proceedings of 2011 ICHRIE Conference, Event, 4, 1-9.
  • Assaker, G., & Hallak, R. (2013). Moderating effects of tourists’ novelty-seeking tendencies on destination image, visitor satisfaction, and short-and long-term revisit intentions. Journal of Travel Research, 52(5), 600-613.
  • Assaker, G., Vinzi, V. E., & O’Connor, P. (2011). Examining the effect of novelty seeking, satisfaction, and destination image on tourists’ return pattern: A two factor, non-linear latent growth model. Tourism Management, 32(4), 890-901.
  • Bahar, O., & Bozkurt, K. (2010). Gelişmekte olan ülkelerde turizm-ekonomik büyüme ilişkisi: dinamik panel veri analizi. Anatolia: Turizm Araştırmaları Dergisi, 21(2), 255-265.
  • Baloglu, S. (2001). Image variations of Turkey by familiarity index: informational and experiential dimensions. Tourism Management, 22(2), 127-133.
  • Baloglu, S., & Uysal, M. (1996). Market segments of push and pull motivations: A canonical correlation approach. International Journal of Contemporary Hospitality Management, 8(3), 32-38.
  • Chang, S. Y. (2011). The influence of novelty-seeking and risk-perception behavior on holiday decisions and food preferences. International Journal of Hospitality & Tourism Administration, 12(4), 305-329.
  • Chang, W. (2011). A taste of tourism: Visitors' motivations to attend a food festival. Event Management, 15(2), 151-161.
  • Chatterjee, S., & Suklabaidya, P. (2020). Food image and travel intention: From new Delhi to New York. Journal of Gastronomy Hospitality and Travel, 3(1), 3-19.
  • Chen, C. F., & Tsai, D. (2007). How destination image and evaluative factors affect behavioral intentions?. Tourism Management, 28(4), 1115-1122.
  • Chen, G., & Xiao, H. (2013). Motivations of repeat visits: A longitudinal study in Xiamen, China. Journal of Travel & Tourism Marketing, 30(4), 350-364.
  • Chen, Y. Y. (2013). The Role of Food in Tourists’ Experiences: A Case Study of Taiwan. Unpublished doctoral dissertation, Waterloo University, Canada.
  • Chen, L. J., & Chen, W. P. (2015). Push–pull factors in international birders' travel. Tourism Management, 48, 416-425.
  • Chi, C. G. Q., Chua, B. L., Othman, M., & Karim, S. A. (2013). Investigating the structural relationships between food image, food satisfaction, culinary quality, and behavioral intentions: The case of Malaysia. International Journal of Hospitality & Tourism Administration, 14(2), 99-120.
  • Chi, H. K., Huang, K. C., & Nguyen, B. D. T. (2019). A perception into food image and revisit intention for local cuisine from foreign tourist perspective–the case of Ho Chi Minh City–Vietnam. European Journal of Business and Management Research, 4(2), 1-8.
  • Choe, J. Y., & Cho, M. S. (2011). Food neophobia and willingness to try non-traditional foods for Koreans. Food Quality and Preference, 22(7), 671-677.
  • Clemes, M. D., Gan, C., & Sriwongrat, C. (2013). Consumers' Choice Factors of an Upscale Ethnic Restaurant. Journal of Food Products Marketing, 19(5), 413-438.
  • Cohen, E. (1972). Toward a sociology of international tourism. Social research, 39(1), 164-182.
  • Cohen, E., & Avieli, N. (2004). Food in tourism: Attraction and impediment. Annals of Tourism Research, 31(4), 755-778.
  • Cömert, M. (2014). Turizm pazarlamasında yöresel mutfakların önemi ve Hatay mutfağı örneği. Journal of Tourism and Gastronomy Studies, 2(1), 64-70.
  • Crompton, J. L. (1979). Motivations for pleasure vacation. Annals of Tourism Research, 6(4), 408-424.
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Ayrıntılar

Birincil Dil İngilizce
Konular Otelcilik, Konaklama, Spor ve Turizm
Bölüm Araştırma Makalesi
Yazarlar

Bülent AYDIN> (Sorumlu Yazar)
BATMAN ÜNİVERSİTESİ
0000-0002-5449-4611
Türkiye


Bayram Zafer ERDOĞAN>
ANADOLU ÜNİVERSİTESİ
0000-0002-2147-7356
Türkiye


Erdoğan KOÇ>
BAHÇEŞEHİR ÜNİVERSİTESİ
0000-0003-3183-2574
Türkiye

Destekleyen Kurum Anadolu üniversitesi
Proje Numarası 1604E152
Yayımlanma Tarihi 1 Eylül 2022
Başvuru Tarihi 17 Şubat 2021
Kabul Tarihi 25 Ekim 2021
Yayınlandığı Sayı Yıl 2022, Cilt 10, Sayı 3

Kaynak Göster

APA Aydın, B. , Erdoğan, B. Z. & Koç, E. (2022). The Impact of Novelty Seeking on Intention to Visit a Country: The Mediating Role of Overall Cuisine Image . Advances in Hospitality and Tourism Research (AHTR) , 10 (3) , 480-500 . DOI: 10.30519/ahtr.882183


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