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IN A “GREEN” RESTAURANT, WHAT MAKES THE CUSTOM ERS SATISFIED? THE RESTAURANT ATTRIBUTES OF TRIP ADVISOR REVIEWERS

Yıl 2017, Özel Sayı - ICEBSS 2017, 177 - 189, 10.11.2017

Öz

The aim of the study is to examine the restaurant attributes of green restaurants that make customers satisfied and dissatisfied. After the sustainability and green movement in food sector has gained importance, green restaurants have emerged. In this study, the main attributes that created satisfaction in a green restaurant are the food, atmosphere and the location, while food, price and the staff are the dissatisfaction creating attributes. However, none of the themes are related to sustainability. Thus, although sustainability is important in today’s business, customers are not seeking it as a restaurant attribute

Kaynakça

  • Alonso, Abel Duerte; O’Neill, Martin; Liu, Yi. and O’Shea, Michelle (2013). “Factors Driving Customer Restaurant Choice: An Exploratory Study from the Southeastern United States”. Journal of Hospitality Marketing & Management, 22, 547-567
  • Alpert, Mark. I. (1971), “Identification of Determinant Attributes: A Comparison of Models”, Journal of Marketing Research, 8, 184 – 191
  • Bhuian, Shahid N. (2000). “Saudi Consumer Preference of Fast Food Outlets: The Influence of Restaurant Attributes”. Journal of Food Products Marketing, 6(1), 3952
  • Bojanic, David C. and Shea, Linda J. (1997). “Segmentation for a Multiunit Restaurant Operation”. Cornell Hotel and Restaurant Administration Quarterly, 38(4), 56
  • Gilman, R. (1992). Sustainability, UIA/AIA Call for Sustainable Community Solutions, http://www.context.org/about/definitions/, (Date of Access:20.04.2017)
Yıl 2017, Özel Sayı - ICEBSS 2017, 177 - 189, 10.11.2017

Öz

Kaynakça

  • Alonso, Abel Duerte; O’Neill, Martin; Liu, Yi. and O’Shea, Michelle (2013). “Factors Driving Customer Restaurant Choice: An Exploratory Study from the Southeastern United States”. Journal of Hospitality Marketing & Management, 22, 547-567
  • Alpert, Mark. I. (1971), “Identification of Determinant Attributes: A Comparison of Models”, Journal of Marketing Research, 8, 184 – 191
  • Bhuian, Shahid N. (2000). “Saudi Consumer Preference of Fast Food Outlets: The Influence of Restaurant Attributes”. Journal of Food Products Marketing, 6(1), 3952
  • Bojanic, David C. and Shea, Linda J. (1997). “Segmentation for a Multiunit Restaurant Operation”. Cornell Hotel and Restaurant Administration Quarterly, 38(4), 56
  • Gilman, R. (1992). Sustainability, UIA/AIA Call for Sustainable Community Solutions, http://www.context.org/about/definitions/, (Date of Access:20.04.2017)
Toplam 5 adet kaynakça vardır.

Ayrıntılar

Bölüm Sayı
Yazarlar

Ilgaz Feray Tüver Bu kişi benim

Berrin Güzel Bu kişi benim

Yayımlanma Tarihi 10 Kasım 2017
Gönderilme Tarihi 10 Kasım 2017
Yayımlandığı Sayı Yıl 2017 Özel Sayı - ICEBSS 2017

Kaynak Göster

APA Tüver, I. F., & Güzel, B. (2017). IN A “GREEN” RESTAURANT, WHAT MAKES THE CUSTOM ERS SATISFIED? THE RESTAURANT ATTRIBUTES OF TRIP ADVISOR REVIEWERS. Kastamonu Üniversitesi İktisadi Ve İdari Bilimler Fakültesi Dergisi177-189.