ETNİK RESTORANLARLA İLGİLİ ÇALIŞMALARIN BİBLİYOMETRİK ANALİZİ

Yıl 2025, Sayı: 16, 26 - 41, 30.12.2025

Elif Tuba Tamer , İlker Vural

https://doi.org/10.58627/dpuiibf.1713161

Öz

Bu çalışma, etnik restoranlara yönelik yapılan çalışmaların evrimini ve bilgi yapısını incelemeyi amaçlamaktadır. Bu amaç doğrultusunda Web of Science (WoS) veri tabanında yayınlanan etnik restoranlarla ilgili makalelerin bibliyometrik analizini yaparak son durum ve konuya ilişkin eğilimleri belirlemek amacıyla gerçekleştirilmiştir. WoS veri tabanından 153 makale çalışmasına ulaşılmış ve veriler VoSViewer yazılımı aracılığıyla haritalandırılmıştır. Araştırmadan elde edilen sonuçlara göre etnik restoranlara ilişkin ilk çalışmanın 1982 yılında yapıldığı, en yüksek atıf performansına 2022 yılında ulaştığı belirlenmiştir. Ayrıca en üretken üniversitenin Sun Yat Sen Üniversitesi, en üretken ülkenin ABD, en üretken derginin ise International Journal of Hospitality Management olduğu tespit edilmiştir. Bununla birlikte yazarlar, üniversiteler ve ülkeler arasında sınırlı bir işbirliği olduğu ifade edilebilir.

Anahtar Kelimeler

Etnik restoran , Turizm , Bibliyometrik analiz

BIBLIOMETRIC ANALYSIS OF STUDIES RELATED TO ETHNIC RESTAURANTS

Öz

This study aims to examine the evolution and knowledge structure of studies conducted on ethnic restaurants. To this end, a bibliometric analysis of articles related to ethnic restaurants published in the Web of Science (WoS) database was conducted to determine the current status and trends related to the subject. A total of 153 articles were identified from the WoS database, and the data were mapped using the VoSViewer software. According to the results of the study, the first study on ethnic restaurants was conducted in 1982, and the highest citation performance was achieved in 2022. Additionally, it was found that the most productive university was Sun Yat Sen University, the most productive country was the United States, and the most productive journal was the International Journal of Hospitality Management. However, it can be stated that there is limited collaboration among authors, universities, and countries.

Anahtar Kelimeler

Ethnic restaurant , Tourism , Bibliometric analysis

Kaynakça

• Aykaç, E. & Buyruk, L. (2021). Bibliometric Analysis of Researches on Street Food. Journal of Tourism and Gastronomy Studies, 2021, 9 (2), 660-673.
• Bastian, M., Heymann, S., & Jacomy, M. (2009, March). Gephi: an open source software for exploring and manipulating networks. In Proceedings of the International AAAI Conference On Web and Social Media (Vol. 3, No. 1, pp. 361-362).
• 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 & Tourism Administration, 9(1), 1-17.
• Bekar, A., & Gümüş Dönmez, F. (2014). Temalı restoranlar ve temalı-etnik restoran ayrımı. Journal of International Social Research, 7(35).
• Chatzopoulou, E., Gorton, M., & Kuznesof, S. (2019). Understanding authentication processes and the role of conventions: A consideration of Greek ethnic restaurants. Annals of Tourism Research, 77, 128-140.
• Chen, C. (2006). CiteSpace II: Detecting and visualizing emerging trends and transient patterns in scientific literature. Journal of the American Society for Information Science and Technology, 57(3), 359-377.
• Cohen, E., & Avieli, N. (2004). Food in tourism: Attraction and impediment. Annals of Tourism Research, 31(4), 755-778.
• DiPietro, R. (2017). Restaurant and foodservice research: A critical reflection behind and an optimistic look ahead. International Journal of Contemporary Hospitality Management, 29(4), 1203-1234.
• Doğan, M. (2023). Sürdürülebilir turizm ve gastronomi bağlamında etnik restoranlar: kuramsal bir analiz. Journal of Recreation and Tourism Research /JRTR, 10(4), 35-46
• Donthu, N., Kumar, S., Mukherjee, D., Pandey, N., & Lim, W. M. (2021). How to conduct a bibliometric analysis: An overview and guidelines. Journal of Business Research, 133, 285-296.
• Effendi, D.N., Irwandani, Anggraini, W., Jatmiko, A., Rahmayanti, H., Ichsan, I.Z. & Rahman, M.M. (2021). Bibliometric Analysis of Scientific Literacy Using VOS Viewer: Analysis of Science Education. Journal of Physics: Conference Series, 1796, 012096.
• El-Said, O. A., Smith, M., & Al Ghafri, W. (2021). Antecedents and outcomes of dining experience satisfaction in ethnic restaurants: The moderating role of food neophobia. Journal of Hospitality Marketing & Management, 30(7), 799-824.
• Ferreira, M. P., Pinto, C. F., & Serra, F. R. (2014). The transaction costs theory in international business research: a bibliometric study over three decades. Scientometrics, 98, 1899-1922.
• Garfield, E. (2009). From the science of science to Scientometrics visualizing the history of science with HistCite software. Journal of Informetrics, 3(3), 173-179.
• Gilmore, J. H. (2007). Authenticity: What consumers really want. Harvard Business Review Press. Boston, Massachusetts. USA.
• Goral, M., Bulut, Z., Basar, B., & Kement, U. (2022). The trace of sustainability approach in gastronomy science: Bibliometric analysis of studies on green restaurants. University of South Florida (USF) M3 Publishing, 16(9781955833103), 23.
• Ha, J., & Jang, S. S. (2010). Effects of service quality and food quality: The moderating role of atmospherics in an ethnic restaurant segment. International Journal of Hospitality Management, 29(3), 520-529.
• Hyun, J., & Lee, K. (2022). Authenticity in ethnic restaurants: investigating the roles of ethnocentrism and xenocentrism. Tourism and Hospitality Management, 28(3), 683-690.
• Ingerson, S., & Kim, A. K. (2016). Exploring the value of an ethnic restaurant experience: a consumer perspective towards Korean restaurants. Tourism Recreation Research, 41(2), 199-212.
• Jang, S. S., Ha, J., & Park, K. (2012). Effects of ethnic authenticity: Investigating Korean restaurant customers in the US. International Journal of Hospitality Management, 31(3), 990-1003.
• Jang, S., Liu, Y., & Namkung, Y. (2011). Effects of authentic atmospherics in ethnic restaurants: investigating Chinese restaurants. International Journal of Contemporary Hospitality Management, 23(5), 662-680.
• Karaca, K.Ç. & Köroğlu, Ö. (2023). Yiyecek ve içecek işletmelerinde hipergerçeklik uygulamaları: Etnik restoranlar. Akademik Hassasiyetler 10(23), 249-268.
• Kayumov, A., Ahn, Y. J., Kiatkawsin, K., Sutherland, I., & Zielinski, S. (2024). Service quality and customer loyalty in halal ethnic restaurants amid the COVID-19 pandemic: a study of halal Uzbekistan restaurants in South Korea. Cogent Social Sciences, 10(1), 2301814.
• Khan, M. R., Khan, N. R., Kumar, V. R., Bhatt, V. K., & Malik, F. (2022). Customer-defined market orientation, brand image and customer satisfaction: A mediation approach. Sage Open, 12(4), 21582440221141860.
• Kim, J. H., & Jang, S. (2016). Determinants of authentic experiences: An extended Gilmore and Pine model for ethnic restaurants. International Journal of Contemporary Hospitality Management, 28(10), 2247-2266.
• Kuzior, A. & Sira, M. A. (2022). Bibliometric Analysis of Blockchain Technology Research Using VOSviewer. Sustainability, 14, 8206. https://doi.org/10.3390/ su14138206
• Lee, L. E., Niode, O., Simonne, A. H., & Bruhn, C. M. (2012). Consumer perceptions on food safety in Asian and Mexican restaurants. Food Control, 26(2), 531-538.
• Lee, B., Ham, S., & Kim, D. (2015). The effects of likability of Korean celebrities, dramas, and music on preferences for Korean restaurants: A mediating effect of a country image of Korea. International Journal of Hospitality Management, 46, 200-212.
• Li, X., Ma, E., & Qu, H. (2017). Knowledge mapping of hospitality research− A visual analysis using CiteSpace. International Journal of Hospitality Management, 60, 77-93.
• Liu, H., Li, H., DiPietro, R. B., & Levitt, J. A. (2018). The role of authenticity in mainstream ethnic restaurants: evidence from an independent full-service Italian restaurant. International Journal of Contemporary Hospitality Management, 30(2), 1035-1053.
• Liu, Y., Ting, H., & Ringle, C. (2023). Appreciation to and behavior intention regarding upscale ethnic restaurants. Journal of Hospitality & Tourism Research, 47(1), 235-256.
• Lu, A. C. C., Gursoy, D., & Lu, C. Y. (2015). Authenticity perceptions, brand equity and brand choice intention: The case of ethnic restaurants. International Journal of Hospitality Management, 50, 36-45.
• Marinkovic, V., Senic, V., & Mimovic, P. (2015). Factors affecting choice and image of ethnic restaurants in Serbia. British Food Journal, 117(7), 1903-1920.
• Mostafa, M. M. (2020). A knowledge domain visualization review of thirty years of halal food research: Themes, trends and knowledge structure. Trends in Food Science & Technology, 99, 660-677.
• Nakayama, M., & Wan, Y. (2019). The cultural impact on social commerce: A sentiment analysis on Yelp ethnic restaurant reviews. Information & Management, 56(2), 271-279.
• Naruetharadhol, P., & Gebsombut, N. (2020). A bibliometric analysis of food tourism studies in Southeast Asia. Cogent Business & Management, 7(1), 1733829.
• Okumus, B., Koseoglu, M. A., & Ma, F. (2018). Food and gastronomy research in tourism and hospitality: A bibliometric analysis. International Journal of Hospitality Management, 73, 64-74.
• Otengei, S. O., Bakunda, G., Ngoma, M., Ntayi, J. M., & Munene, J. C. (2017). Internationalization of African-ethnic restaurants: A qualitative enquiry using the dynamic capabilities perspective. Tourism Management Perspectives, 21, 85-99.
• Pham Thi Phuong, L., & Ahn, Y. J. (2021). Service climate and empowerment for customer service quality among Vietnamese employees at restaurants. Sustainability, 13(3), 1172.
• Persson, O., Danell, R., & Schneider, J. W. (2009). How to use Bibexcel for various types of bibliometric analysis. Celebrating Scholarly Communication Studies: A Festschrift for Olle Persson at his 60th Birthday, 5(2009), 9-24.
• Rejeb, A., Abdollahi, A., Rejeb, K., & Mostafa, M. M. (2023). Tracing knowledge evolution flows in scholarly restaurant research: a main path analysis. Quality & Quantity, 57(3), 2183-2209.
• Rejeb, A., Rejeb, K., Abdollahi, A., Kayikci, Y., & Appolloni, A. (2024). Mapping the scholarly research on restaurants: a bibliometric analysis. Journal of Foodservice Business Research, 27(5), 523-572.
• Ribeiro, M. A., & Prayag, G. (2019). Perceived quality and service experience: Mediating effects of positive and negative emotions. Journal of Hospitality Marketing & Management, 28(3), 285-305.
• Rodríguez-López, M. E., Alcántara-Pilar, J. M., Del Barrio-García, S., & Muñoz-Leiva, F. (2020). A review of restaurant research in the last two decades: A bibliometric analysis. International Journal of Hospitality Management, 87, 102387.
• Roseman, M. G. (2006). Changing times: Consumers choice of ethnic foods when eating at restaurants. Journal of Hospitality & Leisure Marketing, 14(4), 5-32.
• Shokhsanam, Z., & Ahn, Y. J. (2021). Employee service quality at Uzbekistani halal restaurants amid the COVID-19 pandemic. Sustainability, 13(10), 5712.
• Song, H., Van Phan, B., & Kim, J. H. (2019). The congruity between social factors and theme of ethnic restaurant: Its impact on customer's perceived authenticity and behavioural intentions. Journal of Hospitality and Tourism Management, 40, 11-20.
• Song, H., & Kim, J. H. (2022). Effects of history, location and size of ethnic enclaves and ethnic restaurants on authentic cultural gastronomic experiences. International Journal of Contemporary Hospitality Management, 34(9), 3332-3352.
• Sornsaruht, P., & Sawmong, S. (2017). Antecedents of Thai Select restaurant brand loyalty in the United Kingdom. Business and Economic Horizons, 13(4), 478-495.
• Su, C. S. (2011). The role of service innovation and customer experience in ethnic restaurants. The Service Industries Journal, 31(3), 425-440.
• Şahin, A., & Yılmaz, G. (2022). Local food research: a bibliometric review using Citespace II (1970–2020). Library Hi Tech, 40(3), 848-870.
• Teyin, G., Aslan, N., Sormaz, Ü., Pekerşen, Y., & Nizamlıoğlu, H. F. (2017). Turizm sektöründe etnik restoranlar: İstanbul örneği. Journal of Tourism & Gastronomy Studies, 5(Special Issue 2), 77-87.
• Thienhirun, S., & Chung, S. (2017). Influence of list of values on customer needs, satisfaction, and return intention in ethnic restaurants. Journal of Hospitality Marketing & Management, 26(8), 868-888.
• Toshmirzaev, D., Ahn, Y. J., Kiatkawsin, K., Sutherland, I., & Zielinski, S. (2022). The effect of corporate social responsibility on trustful relationship, supportive communication intention, and brand loyalty of ethnic halal restaurants. Frontiers in Psychology, 13, 1022835.
• Tsai, C. T. S., & Lu, P. H. (2012). Authentic dining experiences in ethnic theme restaurants. International Journal of Hospitality Management, 31(1), 304-306.
• Turgeon, L., & Pastinelli, M. (2002). " Eat the World": Postcolonial Encounters in Quebec City’s Ethnic Restaurants. Journal of American Folklore, 115(456), 247-268.
• Van Eck, N., & Waltman, L. (2010). Software survey: VOSviewer, a computer program for bibliometric mapping. Scientometrics, 84(2), 523-538.
• Wen, H., Leung, X., & Pongtornphurt, Y. (2020). Exploring the impact of background music on customers’ perceptions of ethnic restaurants: The moderating role of dining companions. Journal of Hospitality and Tourism Management, 43, 71-79.
• Yamaç Erdoğan, Z. (2021). Uzakdoğu mutfağı konseptli etnik restoranlar hakkındaki müşteri şikâyetlerinin analizi. Turizm ve İşletme Bilimleri Dergisi, 1(2), 35-50.
• Youn, H., & Kim, J. H. (2018). Is unfamiliarity a double-edged sword for ethnic restaurants? International Journal of Hospitality Management, 68, 23-31.
• Zamani-Farahani, H., & Lee, K. H. (2023). Chinese Restaurant in Iran: Ethic food for tourism?. Journal of China Tourism Research, 19(4), 793-811.
• Zelinsky, W. (1985). The roving palate: North America's ethnic restaurant cuisines. Geoforum, 16(1), 51-72.