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Eating out: A theoretical model proposal

Yıl 2010, Cilt: 21 Sayı: 2, 218 - 232, 01.12.2010

Öz

Assuming that eating out is the basis of existence of food service industry, the main purpose of this study is to describe an integrative theoretical model of eating out. An extensive review of relevant literature reveals that the three major consumer decisions related to eating out are (i) decision to eat out, (ii) food choice, and (iii) restaurant choice. Decision to eat out is associated with consumers' motives to eat out while food choice and restaurant choice are influenced by a wide range of factors. It is also noted that these three major decisions of eating out are interrelated. Decisions of eating out lead consumer to a meal experience in a restaurant environment, and restaurant's internal design, product, social meeting, accompany, service, atmosphere, payment, and management control system are the major components of meal experience. The meal experience components interactively generate consumer satisfaction or dissatisfaction. Thus, the current study proposes a model comprising eating out purpose, decisions, meal experience and evaluation dimensions. The study also discusses the implications for restaurant managers and researchers.

Kaynakça

  • Akbay, C. ve Boz, İ. (2005). Kahramanmaraş’ta Ailelerin Ev ve Ev Dışı Gıda Tüketim Talebi ve Tüketici Davranışlarının Ekonomik Analizi, KSÜ Fen ve Mühendislik Dergisi, 8(1): 122-131
  • Andersson, T. D. and Mossberg, L. (2004). The Dining Experience: Do Restaurants Satisfy Customer Needs? Food Service Technology, 4: 171–177
  • Auty, S. (1992). Consumer Choice and Segmentation in the Restaurant Industry. Service Industries’ Journal, 12(3): 324–339
  • Avcıkurt, C., Sarıoğlan, M. ve Girgin, G. K. (2007). Yiyecek-İçecek Olgusuna Sosyolojik Bir Bakış, I. Ulusal Gastronomi Sempozyumu ve Sanatsal Etkinlikler, 4-5 Mayıs 2007 Antalya, 1-7
  • Batra, A. (2008). Foreign Tourists’ Motivation and Information Source(s) Influencing Their Preference for Eating Out at Ethnic Restaurants in Bangkok, International Journal of Hospitality and Tourism Administration, 9(1): 1-17
  • Bayraktar, M., Babekoğlu, Y. ve Salman, M. (1995). Tüketicilerin Fast Food Restoran Tercihlerini Etkileyen Faktörler. Ankara: A. Ü. Ziraat Fakültesi Yayın No 1400
  • Bei, L, Chen E. Y., Rha, J. Y. ve Widdows, R. (2003). Consumers’ Online Information Search for a New Restaurant for Dining- Out: A Comparison of US and Taiwan Consumers, Journal of Foodservice Business Research, 6 (3): 15-36
  • Bernstein, D., Ottenfeld, M. ve Witte, C. (2008). A Study of Consumer Attitudes Regarding Variability of Menu Offerings in the Context of an Upscale Seafood Restaurant, Journal of Foodservice Business Research, 11(4): 398-411
  • Bowen, J. T. ve Morris, A. J. (1995). Menu Design: Can Menus Sell? International Journal of Contemporary Hospitality Management, 7(4): 4-9
  • Carmin, J. ve Norkus, G. X. (1990). Pricing Strategies for Menus: Magic or Myth? Cornell Hotel and Restaurant Administration Quarterly, 31(3): 44–50
  • Clark, M. ve Wood, R. C. (1998). Consumer Loyalty in the Restaurant Industry: A Preliminary Exploration of the Issues, International Journal of Contemporary Hospitality Management, 10(4): 139–144
  • Collison, R. ve Turner, M. (1988). Consumer Acceptance of Meals and Meal Components, Food Quality and Preference, 1(1): 21–24
  • Cullen, P. (1994). Time, Tastes and Technology: The Evolution of Eating Out, British Food Journal, 96 (10): 4-9
  • DiPietro, R. B.. Roseman, M. ve Ashley, R. (2004). A Study of Consumers’ Response to Quick Service Restaurants’ Healthy Menu Items: Attitudes versus Behaviors, Journal of Foodservice Business Research, 7(4): 59-77
  • Douglas, M. (1975). Deciphering a Meal. Londra: Routledge and Keagan Paul
  • Edwards, S. A. ve Gustafsson, I. (2008). The Five Aspects Meal Model, Journal of Foodservice, 19: 4-12
  • Eves, A., Corney, M., Kipps, M., Noble, C., Lumbers, M. ve Price, M. (1996). The Nutritional Implications of Food Choices from Catering Outlets, Nutrition and Food Science, 5: 26-29
  • Finkelstein, J. (1989). Dining Out: A Sociology of Modern Manners
  • İngiltere: Cambridge, Polity Press Gustafsson, I. (2004). Culinary Arts and Meal Science – A New Scientific Research Discipline, Food Service Technology, 4 (1): 9-20
  • Gustafsson, I., Öström, A. Johansson J. ve Mossberg, L. (2006)
  • The Five Aspects Meal Model: A Tool for Developing Meal Services in Restaurants, Journal of Foodservice, 17: 84-93
  • Gül, A., Akbay, A. Ö., Dölekoğlu, C. Ö., Özel, R. ve Akbay, C
  • (2003). Adana İli Kentsel Alanda Ailelerin Ev Dışı Gıda Tüketimlerinin Belirlenmesi. Ankara: Tarımsal Ekonomi Araştırma Enstitüsü, Yayın No 95
  • Gyimothy, G., Rassing, C. R. Wanhill, S. (2000). Marketing Works: A Study of the Restaurants on Bornholm, Denmark, International Journal of Contemporary Hospitality Management, 12(6): 371-379
  • Hançer, M. (2007). Fiyat Sonu Yazım Stratejileri: Kafe ve Restoran Menü Fiyatlarının Öğrenci Algıları Üzerindeki Etkisini Belirlemeye Yönelik Nitel Bir Çalışma, Anatolia: Turizm Araştırmaları Dergisi, 18(1): 21-32
  • Hanefors, M. ve Mossberg, L. (2003). Searching for the Extraordinary Meal Experience, Journal of Business and Management, 9(3): 249-270
  • Hansen, K. V., Jensen, Q. ve Gustafsson I. (2004). Payment- An Undervalued Part of the Meal Experience, Food Service Technology, 4: 85-91
  • Hansen, K. V., Jensen, Q. ve Gustafsson I. (2005). The Meal Experience of A La Carte Restaurant Customers, Scandinavian Journal of Hospitality and Tourism, 5(2): 135-151
  • Ingram, H. ve Jones, S. (1998). Teamwork and the Management of Food Service Operations, Team Performance Management, 4(2): 67-73
  • Johns, N. ve Kivela J. (2001). Perceptions of the First Time Restaurant Customer, Food Service Technology, 1: 5-11
  • Johns, N. ve Pine, R. (2002). Consumer Behaviour in the Food Service Industry: A Review, International Journal of Hospitality Management, 21(2): 119-134
  • Jones, P. ve Mifli, M. (2001). Menu Development and Analysis in UK Restaurant Chains, Tourism and Hospitality Research, 3(1): 61-71
  • Jönsson, P. ve Knutsson, H. (2009). Management Control of a Meal Experience: Comments on the Five Aspects Meal Model, Journal of Foodservice, 20:181-188
  • Kant, A. K. ve Graubard, B. I. (2004). Eating Out in America, 1987-2000: Trends and Nutritional Correlates, Preventive Medicine, 38: 243-249
  • Kincaid, C. S. ve Corsun, D. L. (2003). Are Consultants Blowing Smoke? An Empirical Test of the Impact of Menu Layout on Item Sales, International Journal of Contemporary Hospitality Management, 15(4): 226-231
  • Kitapçı, O. (2008). Restoran Hizmetlerinde Müşteri Şikâyet Davranışları: Sivas İli’nde Bir Uygulama, Erciyes Üniversitesi İktisadi ve İdari Bilimler Fakültesi Dergisi, 31: 111-120
  • Kivela, J. (1997). Restaurant Marketing: Selection and Segmentation in Hong Kong, International Journal of Contemporary Hospitality Management, 9(3): 116-123
  • Kivela, J. (2003). Results of a Qualitative Approach to Menu Planning Using Control and Experimental Groups, Journal of Foodservice Business Research, 6(4): 43-65
  • Kivela, J., Inbakaran, R. ve Reece, J. (1999a). Consumer Research in the Restaurant Environment. Part 1: A Conceptual Model of Dining Satisfaction and Return Patronage, International Journal of Contemporary Hospitality Management, 11(5): 205–222
  • Kivela, J., Inbakaran, R. ve Reece, J. (1999b). Consumer Research in the Restaurant Environment. Part 2: Research Design and Analytical Methods, International Journal of Contemporary Hospitality Management, 11(6): 269–282
  • Kivela, J., Inbakaran, R. ve Reece, J. (2000). Consumer Research in the Restaurant Environment. Part 3: Analysis, Findings and Conclusions, International Journal of Contemporary Hospitality Management, 12(1): 13–31
  • Knight, A. J., Worosz, M. R. ve Todd, E. C. D. (2009). Dining for Safety: Consumer Perceptions of Food Safety and Eating Out, Journal of Hospitality and Tourism Research, 33: 471- 486
  • Korkmaz, S. (2005). Fast Food (Hızlı Yemek) Pazarında Rekabetçi Stratejilerin Etkinliği: Üniversite Gençliğinin Tercihlerinin Analizi, Gazi Üniversitesi Ticaret ve Turizm Eğitim Fakültesi Dergisi, 2: 24-23
  • Lee, S. J. ve Cranage, D. A. (2007). The Relative Importance of Menu Attributes at Point of Menu Selection through Conjoint Analysis: Focused on Adolescents, Journal of Foodservice Business Research, 10(2): 3-18
  • Levi-Strauss, C. (1983). The Raw and the Cooked Introduction to the Science of Mythologies, Chicago: The University of Chicago Press
  • Lewis, R. (1981). Restaurant Advertising: Appeals and Consumers’ Intentions, Journal of Advertising Research, 21(5): 69-74
  • Lindeman, M. ve Vaananen, M. (2000). Measurement of Ethical Food Choice Motives, Appetite, 34: 55-59
  • Lockyer, T. (2006). Would a Restaurant Menu Item by Any Other Name Taste as Sweet? FUI Hospitality Review, 24(1): 21-31
  • Lyon, P., Colquhoun, A. ve Alexander, E. (2003). Deskilling the Domestic Kitchen: National Tragedy or the Making of a Modern Myth? Food Service Technology, 3: 167-175
  • Marshall, D. W. (1993). Appropriate Meal Occasions: Understanding Conventions and Exploring Situational Influences on Food Choice, International Review of Retail, Distribution and Consumer Research, 3(3): 279–301
  • McCall, M. ve Lynn, A. (2008). The Effects of Restaurant Menu Item Description on Perceptions of Quality, Price, and Purchase Intention, Journal of Foodservice Business Research, 11(4): 439-445
  • Mennel, S., Murcott, A. ve Van Otterloo, A. H. (1992). The Sociology of Food: Eating, Diet, Culture. Londra: Sage
  • Mutlu, S. ve Gracia, A. (2004). Food Consumption Away from Home in Spain, Journal of Food Products Marketing, 10(2): 1-16
  • Naipaul, S. ve Parsa, H. G. (2001). Menu Price Endings That Communicate Value and Quality, Cornell Hotel and Restaurant Administration Quarterly, 42(1): 26-37
  • Narine, T. ve Badrie, N. (2007). Influential Factors Affecting Food Choices of Consumers When Eating Outside the Household in Trinidad, West Indies, Journal of Food Products Marketing, 13(1): 19-29
  • Olsen, W. K., Warde, A. ve Martens, L. (2000). Social Differentiation and the Market For Eating Out in The UK, International Journal of Hospitality Management, 19(2): 173-190
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  • Pettersson, A. ve Fjellström, C. (2007). Restaurants as Friends of the Family: Functions of Restaurant Visits in Everyday Life, Journal of Foodservice, 18(6): 207-217
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  • Ute, W. (2008). The Meeting Aspect and the Physical Setting: Are They Important for the Guest Experience? Journal of Foodservice, 19(1): 87-95
  • Wansink, B., Painter, J. ve Ittersum, K. (2001). Descriptive Menu Labels’ Effect on Sales, Cornell Hotel and Restaurant Administration Quarterly, 42(6): 68-72
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  • Warde, A. ve Martens, L. (2000). Eating Out: Social Differentiation, Consumption and Pleasure. New York : Cambridge Press
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Dışarıda yemek yeme olgusu: kuramsal bir model önerisi

Yıl 2010, Cilt: 21 Sayı: 2, 218 - 232, 01.12.2010

Öz

Bu çalışmada yiyecek-içecek hizmetleri endüstrisinin varlık sebebi olarak kavramsallaştırılan dışarıda yemek yeme olgusuna ilişkin kuramsal bir bütüncül modelin önerilmesi amaçlanmaktadır. Konu ile ilgili literatürde yer alan kavramsal ve görgül çalışmaların bulguları ışığında dışarıda yemek yemeye ilişkin (i) dışarıda yemek yeme kararı, (ii) yemek seçimi kararı ve (iii) restoran seçimi kararı olmak üzere üç ana tüketici kararı olabileceği anlaşılmaktadır. Dışarıda yemek yeme kararı tüketicilerin ev dışında yemek tüketme amaçları ile ilişkili görülürken, tüketicilerin yemek seçimi ve restoran seçimi kararlarını çok sayıda ve çeşitte faktörün etkilediği gözlemlenmektedir. Ayrıca dışarıda yemek yemeye ilişkin bu üç tüketici kararının birbiriyle ilişkili olabileceği de vurgulanmaktadır. Dışarıda yemek yemeye ilişkin üç ana karar tüketicileri bir restoranda yemek deneyimine götürmektedir. Yemek deneyimi restoranın iç tasarımı, ürün, sosyal karşılaşma, eşlik edilme, servis, atmosfer, ödeme ve yönetim kontrol sistemi bileşenlerinden oluşmaktadır. Bu bileşenlerin etkileşimi sonucu tüketici tatmini ya da tatminsizliği doğabilmektedir. Böylece çalışmanın önerdiği kuramsal model, dışarıda yemek yemeye ilişkin olarak amaçlar, kararlar, yemek deneyimi ve deneyim sonrası değerlendirme boyutlarını içermektedir. Çalışmada restoran işletmecileri ve konu üzerine çalışma yapmak isteyen araştırmacılar için öneriler de sunulmaktadır.

Kaynakça

  • Akbay, C. ve Boz, İ. (2005). Kahramanmaraş’ta Ailelerin Ev ve Ev Dışı Gıda Tüketim Talebi ve Tüketici Davranışlarının Ekonomik Analizi, KSÜ Fen ve Mühendislik Dergisi, 8(1): 122-131
  • Andersson, T. D. and Mossberg, L. (2004). The Dining Experience: Do Restaurants Satisfy Customer Needs? Food Service Technology, 4: 171–177
  • Auty, S. (1992). Consumer Choice and Segmentation in the Restaurant Industry. Service Industries’ Journal, 12(3): 324–339
  • Avcıkurt, C., Sarıoğlan, M. ve Girgin, G. K. (2007). Yiyecek-İçecek Olgusuna Sosyolojik Bir Bakış, I. Ulusal Gastronomi Sempozyumu ve Sanatsal Etkinlikler, 4-5 Mayıs 2007 Antalya, 1-7
  • Batra, A. (2008). Foreign Tourists’ Motivation and Information Source(s) Influencing Their Preference for Eating Out at Ethnic Restaurants in Bangkok, International Journal of Hospitality and Tourism Administration, 9(1): 1-17
  • Bayraktar, M., Babekoğlu, Y. ve Salman, M. (1995). Tüketicilerin Fast Food Restoran Tercihlerini Etkileyen Faktörler. Ankara: A. Ü. Ziraat Fakültesi Yayın No 1400
  • Bei, L, Chen E. Y., Rha, J. Y. ve Widdows, R. (2003). Consumers’ Online Information Search for a New Restaurant for Dining- Out: A Comparison of US and Taiwan Consumers, Journal of Foodservice Business Research, 6 (3): 15-36
  • Bernstein, D., Ottenfeld, M. ve Witte, C. (2008). A Study of Consumer Attitudes Regarding Variability of Menu Offerings in the Context of an Upscale Seafood Restaurant, Journal of Foodservice Business Research, 11(4): 398-411
  • Bowen, J. T. ve Morris, A. J. (1995). Menu Design: Can Menus Sell? International Journal of Contemporary Hospitality Management, 7(4): 4-9
  • Carmin, J. ve Norkus, G. X. (1990). Pricing Strategies for Menus: Magic or Myth? Cornell Hotel and Restaurant Administration Quarterly, 31(3): 44–50
  • Clark, M. ve Wood, R. C. (1998). Consumer Loyalty in the Restaurant Industry: A Preliminary Exploration of the Issues, International Journal of Contemporary Hospitality Management, 10(4): 139–144
  • Collison, R. ve Turner, M. (1988). Consumer Acceptance of Meals and Meal Components, Food Quality and Preference, 1(1): 21–24
  • Cullen, P. (1994). Time, Tastes and Technology: The Evolution of Eating Out, British Food Journal, 96 (10): 4-9
  • DiPietro, R. B.. Roseman, M. ve Ashley, R. (2004). A Study of Consumers’ Response to Quick Service Restaurants’ Healthy Menu Items: Attitudes versus Behaviors, Journal of Foodservice Business Research, 7(4): 59-77
  • Douglas, M. (1975). Deciphering a Meal. Londra: Routledge and Keagan Paul
  • Edwards, S. A. ve Gustafsson, I. (2008). The Five Aspects Meal Model, Journal of Foodservice, 19: 4-12
  • Eves, A., Corney, M., Kipps, M., Noble, C., Lumbers, M. ve Price, M. (1996). The Nutritional Implications of Food Choices from Catering Outlets, Nutrition and Food Science, 5: 26-29
  • Finkelstein, J. (1989). Dining Out: A Sociology of Modern Manners
  • İngiltere: Cambridge, Polity Press Gustafsson, I. (2004). Culinary Arts and Meal Science – A New Scientific Research Discipline, Food Service Technology, 4 (1): 9-20
  • Gustafsson, I., Öström, A. Johansson J. ve Mossberg, L. (2006)
  • The Five Aspects Meal Model: A Tool for Developing Meal Services in Restaurants, Journal of Foodservice, 17: 84-93
  • Gül, A., Akbay, A. Ö., Dölekoğlu, C. Ö., Özel, R. ve Akbay, C
  • (2003). Adana İli Kentsel Alanda Ailelerin Ev Dışı Gıda Tüketimlerinin Belirlenmesi. Ankara: Tarımsal Ekonomi Araştırma Enstitüsü, Yayın No 95
  • Gyimothy, G., Rassing, C. R. Wanhill, S. (2000). Marketing Works: A Study of the Restaurants on Bornholm, Denmark, International Journal of Contemporary Hospitality Management, 12(6): 371-379
  • Hançer, M. (2007). Fiyat Sonu Yazım Stratejileri: Kafe ve Restoran Menü Fiyatlarının Öğrenci Algıları Üzerindeki Etkisini Belirlemeye Yönelik Nitel Bir Çalışma, Anatolia: Turizm Araştırmaları Dergisi, 18(1): 21-32
  • Hanefors, M. ve Mossberg, L. (2003). Searching for the Extraordinary Meal Experience, Journal of Business and Management, 9(3): 249-270
  • Hansen, K. V., Jensen, Q. ve Gustafsson I. (2004). Payment- An Undervalued Part of the Meal Experience, Food Service Technology, 4: 85-91
  • Hansen, K. V., Jensen, Q. ve Gustafsson I. (2005). The Meal Experience of A La Carte Restaurant Customers, Scandinavian Journal of Hospitality and Tourism, 5(2): 135-151
  • Ingram, H. ve Jones, S. (1998). Teamwork and the Management of Food Service Operations, Team Performance Management, 4(2): 67-73
  • Johns, N. ve Kivela J. (2001). Perceptions of the First Time Restaurant Customer, Food Service Technology, 1: 5-11
  • Johns, N. ve Pine, R. (2002). Consumer Behaviour in the Food Service Industry: A Review, International Journal of Hospitality Management, 21(2): 119-134
  • Jones, P. ve Mifli, M. (2001). Menu Development and Analysis in UK Restaurant Chains, Tourism and Hospitality Research, 3(1): 61-71
  • Jönsson, P. ve Knutsson, H. (2009). Management Control of a Meal Experience: Comments on the Five Aspects Meal Model, Journal of Foodservice, 20:181-188
  • Kant, A. K. ve Graubard, B. I. (2004). Eating Out in America, 1987-2000: Trends and Nutritional Correlates, Preventive Medicine, 38: 243-249
  • Kincaid, C. S. ve Corsun, D. L. (2003). Are Consultants Blowing Smoke? An Empirical Test of the Impact of Menu Layout on Item Sales, International Journal of Contemporary Hospitality Management, 15(4): 226-231
  • Kitapçı, O. (2008). Restoran Hizmetlerinde Müşteri Şikâyet Davranışları: Sivas İli’nde Bir Uygulama, Erciyes Üniversitesi İktisadi ve İdari Bilimler Fakültesi Dergisi, 31: 111-120
  • Kivela, J. (1997). Restaurant Marketing: Selection and Segmentation in Hong Kong, International Journal of Contemporary Hospitality Management, 9(3): 116-123
  • Kivela, J. (2003). Results of a Qualitative Approach to Menu Planning Using Control and Experimental Groups, Journal of Foodservice Business Research, 6(4): 43-65
  • Kivela, J., Inbakaran, R. ve Reece, J. (1999a). Consumer Research in the Restaurant Environment. Part 1: A Conceptual Model of Dining Satisfaction and Return Patronage, International Journal of Contemporary Hospitality Management, 11(5): 205–222
  • Kivela, J., Inbakaran, R. ve Reece, J. (1999b). Consumer Research in the Restaurant Environment. Part 2: Research Design and Analytical Methods, International Journal of Contemporary Hospitality Management, 11(6): 269–282
  • Kivela, J., Inbakaran, R. ve Reece, J. (2000). Consumer Research in the Restaurant Environment. Part 3: Analysis, Findings and Conclusions, International Journal of Contemporary Hospitality Management, 12(1): 13–31
  • Knight, A. J., Worosz, M. R. ve Todd, E. C. D. (2009). Dining for Safety: Consumer Perceptions of Food Safety and Eating Out, Journal of Hospitality and Tourism Research, 33: 471- 486
  • Korkmaz, S. (2005). Fast Food (Hızlı Yemek) Pazarında Rekabetçi Stratejilerin Etkinliği: Üniversite Gençliğinin Tercihlerinin Analizi, Gazi Üniversitesi Ticaret ve Turizm Eğitim Fakültesi Dergisi, 2: 24-23
  • Lee, S. J. ve Cranage, D. A. (2007). The Relative Importance of Menu Attributes at Point of Menu Selection through Conjoint Analysis: Focused on Adolescents, Journal of Foodservice Business Research, 10(2): 3-18
  • Levi-Strauss, C. (1983). The Raw and the Cooked Introduction to the Science of Mythologies, Chicago: The University of Chicago Press
  • Lewis, R. (1981). Restaurant Advertising: Appeals and Consumers’ Intentions, Journal of Advertising Research, 21(5): 69-74
  • Lindeman, M. ve Vaananen, M. (2000). Measurement of Ethical Food Choice Motives, Appetite, 34: 55-59
  • Lockyer, T. (2006). Would a Restaurant Menu Item by Any Other Name Taste as Sweet? FUI Hospitality Review, 24(1): 21-31
  • Lyon, P., Colquhoun, A. ve Alexander, E. (2003). Deskilling the Domestic Kitchen: National Tragedy or the Making of a Modern Myth? Food Service Technology, 3: 167-175
  • Marshall, D. W. (1993). Appropriate Meal Occasions: Understanding Conventions and Exploring Situational Influences on Food Choice, International Review of Retail, Distribution and Consumer Research, 3(3): 279–301
  • McCall, M. ve Lynn, A. (2008). The Effects of Restaurant Menu Item Description on Perceptions of Quality, Price, and Purchase Intention, Journal of Foodservice Business Research, 11(4): 439-445
  • Mennel, S., Murcott, A. ve Van Otterloo, A. H. (1992). The Sociology of Food: Eating, Diet, Culture. Londra: Sage
  • Mutlu, S. ve Gracia, A. (2004). Food Consumption Away from Home in Spain, Journal of Food Products Marketing, 10(2): 1-16
  • Naipaul, S. ve Parsa, H. G. (2001). Menu Price Endings That Communicate Value and Quality, Cornell Hotel and Restaurant Administration Quarterly, 42(1): 26-37
  • Narine, T. ve Badrie, N. (2007). Influential Factors Affecting Food Choices of Consumers When Eating Outside the Household in Trinidad, West Indies, Journal of Food Products Marketing, 13(1): 19-29
  • Olsen, W. K., Warde, A. ve Martens, L. (2000). Social Differentiation and the Market For Eating Out in The UK, International Journal of Hospitality Management, 19(2): 173-190
  • O’Mahony, B. (2007). Culinary Imagination: The Essential Ingredient in Food and Beverage Management, Journal of Hospitality and Tourism Management, 14(1): 1-5
  • O’Mahony, B. ve Hall, J. (2007a). An Exploratory Analysis of the Factors That Influence Food Choice among Young Women, International Journal of Hospitality & Tourism Administration, 8(2): 51-72
  • O’Mahony, B. ve Hall, J. (2007b). The Influence of Perceived Body Image, Vanity and Personal Values on Food Consumption and Related Behaviour, Journal of Hospitality and Tourism Management, 14(1): 57-69
  • Özçelik, A. Ö. ve Sürücüoğlu, M. S. (1998). Tüketicilerin “Fast Food Türü” Yiyecek Tercihleri, Gıda, 23(6): 437-444
  • Park, C. (2004). Efficient or Enjoyable? Consumer Values of Eating Out and Fast Food Restaurant Consumption in Korea, International Journal of Hospitality Management, 23: 87-94
  • Parsa, H. G. ve Hu, S. (2004). Price-Ending Practices and Cultural Differences in the Food Service Industry: A Study of Taiwanese Restaurants, Food Service Technology, 4: 21-30
  • Pavesic, D. V. (1989). Psychological Aspects of Menu Pricing, International of Hospitality Management, 8(1): 43-49
  • Pedraja, M. ve Yagüe, J. (2001). What Information Do Customers Use When Choosing a Restaurant, International Journal of Contemporary Hospitality Management, 13 (6): 316-318
  • Pettersson, A. ve Fjellström, C. (2007). Restaurants as Friends of the Family: Functions of Restaurant Visits in Everyday Life, Journal of Foodservice, 18(6): 207-217
  • Pettijohn, L. S., Pettijohn, C. E. ve Luke, R. (1997). An Evaluation of Fast Food Restaurant Satisfaction: Determinants, Competitive Comparisons and Impact on Future Patronage, Journal of Restaurant and Foodservice Marketing, 2(3): 3–20
  • Prescott, J., Young, O., O’Neill L., You N. J. N. ve Stevens, R
  • (2002). Motives for Food Choice: A Comparison of Consumers from Japan, Taiwan, Malaysia and New Zealand, Food Quality and Preference, 13: 489-495
  • Quan, S. ve Wang, N. (2004). Towards a Structural Model of the Tourist Experience: An Illustration from Food Experiences in Tourism, Tourism Management, 25: 297-305
  • Rapp, E. (2008). Application of the Meal Environment as a Tool to Improve Health? Journal of Foodservice, 19: 80–86
  • Riley, M. (1994). Marketing Eating Out: The Influence of Social Culture and Innovation, British Food Journal, 96(10): 15–18
  • Riley, M. (2005). Food and Beverage Management A review of Change, International Journal of Contemporary Hospitality Management, 17(1): 88-93
  • Roseman, M. G. ve DiPietro, R. B. (2005). An Exploratory Study of Quick Service Restaurants’ Changing Menus, Journal of Nutrition in Recipe and Menu Development, 3(3): 103-120
  • Shepherd, R. (2001). Does Taste Determine Consumption? Understanding the Psychology of Food Choice, İçinde L.J
  • Frewer, H. Schifferstein ve E. Risvik (Editörler), People and Society. A European Perspective of Consumers’ Food Choice
  • Berlin, Heidelberg : Springer-Verlag
  • Steptoe, A., Pollard, T. M. ve Wardle, J. (1995). Development of a Measure of the Motives Underlying the Selection of Food: The Food Choice Questionnaire, Appetite, 25: 183-196
  • Sürücüoğlu, M. S. ve Çakıroğlu, F. P. (2000). Ankara Üniversitesi Öğrencilerinin Hızlı Hazır Yiyecek Tercihleri Üzerinde Bir Araştırma, A.Ü. Tarım Bilimleri Dergisi, 6(3):116-121
  • Tayfun, A. ve Kara, D. (2007). Turizm İşletme Belgeli Restoranlardan Hizmet Alan Müşterilerin Memnuniyet Düzeyleri Üzerine Bir Araştırma, Elektronik Sosyal Bilimler Dergisi, 6(21): 273-292
  • Tayfun, A. ve Tokmak, C. (2007). Tüketicilerin Türk Usulü Fast Food İşletmelerini Tercih Etme Sebepleri Üzerine Bir Araştırma, Elektronik Sosyal Bilimler Dergisi, 6(22): 169- 183
  • Thomas, L. ve Mills, J. E. (2006). Consumer Knowledge and Expectations of Restaurant Menus and Their Governing Legislation: A Qualitative Assessment, Journal of Foodservice, 17: 6-22
  • Ute, W. (2008). The Meeting Aspect and the Physical Setting: Are They Important for the Guest Experience? Journal of Foodservice, 19(1): 87-95
  • Wansink, B., Painter, J. ve Ittersum, K. (2001). Descriptive Menu Labels’ Effect on Sales, Cornell Hotel and Restaurant Administration Quarterly, 42(6): 68-72
  • Warde, A. ve Martens, L. (1998). Eating Out and the Commercialization of Mental Life, British Food Journal,100(3): 147–154
  • Warde, A. ve Martens, L. (2000). Eating Out: Social Differentiation, Consumption and Pleasure. New York : Cambridge Press
  • Weiss, R., Feinstein, A. H. ve Dalbor, M. (2004). Customer Satisfaction of Theme Restaurant Attributes and Their Influence on Return Intent, Journal of Foodservice Business Research, 7(1): 23-41
  • Wood, R. C. (1994). Dining Out on Sociological Neglect, British Food Journal, 96(10): 10–14
  • Wood, R. C. (2007). The Future of Food and Beverage Management Research, Journal of Hospitality and Tourism Management, 14(1): 6-16.
Toplam 88 adet kaynakça vardır.

Ayrıntılar

Birincil Dil Türkçe
Bölüm Hakem Denetimli Makaleler
Yazarlar

Bahattin Özdemir Bu kişi benim

Yayımlanma Tarihi 1 Aralık 2010
Yayımlandığı Sayı Yıl 2010 Cilt: 21 Sayı: 2

Kaynak Göster

APA Özdemir, B. (2010). Dışarıda yemek yeme olgusu: kuramsal bir model önerisi. Anatolia: Turizm Araştırmaları Dergisi, 21(2), 218-232.
AMA Özdemir B. Dışarıda yemek yeme olgusu: kuramsal bir model önerisi. Anatolia: Turizm Araştırmaları Dergisi. Aralık 2010;21(2):218-232.
Chicago Özdemir, Bahattin. “Dışarıda Yemek Yeme Olgusu: Kuramsal Bir Model önerisi”. Anatolia: Turizm Araştırmaları Dergisi 21, sy. 2 (Aralık 2010): 218-32.
EndNote Özdemir B (01 Aralık 2010) Dışarıda yemek yeme olgusu: kuramsal bir model önerisi. Anatolia: Turizm Araştırmaları Dergisi 21 2 218–232.
IEEE B. Özdemir, “Dışarıda yemek yeme olgusu: kuramsal bir model önerisi”, Anatolia: Turizm Araştırmaları Dergisi, c. 21, sy. 2, ss. 218–232, 2010.
ISNAD Özdemir, Bahattin. “Dışarıda Yemek Yeme Olgusu: Kuramsal Bir Model önerisi”. Anatolia: Turizm Araştırmaları Dergisi 21/2 (Aralık 2010), 218-232.
JAMA Özdemir B. Dışarıda yemek yeme olgusu: kuramsal bir model önerisi. Anatolia: Turizm Araştırmaları Dergisi. 2010;21:218–232.
MLA Özdemir, Bahattin. “Dışarıda Yemek Yeme Olgusu: Kuramsal Bir Model önerisi”. Anatolia: Turizm Araştırmaları Dergisi, c. 21, sy. 2, 2010, ss. 218-32.
Vancouver Özdemir B. Dışarıda yemek yeme olgusu: kuramsal bir model önerisi. Anatolia: Turizm Araştırmaları Dergisi. 2010;21(2):218-32.