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KULLANICI TÜREVLİ İÇERİĞİN TÜKETİCİLERİN RESTORAN TERCİHLERİNE ETKİSİ: İZMİR’DE BİR ARAŞTIRMA

Yıl 2021, Cilt: 5 Sayı: 2, 164 - 181, 31.12.2021
https://doi.org/10.30625/ijctr.1026275

Öz

Web 2.0 teknolojilerinin sağladığı altyapıyı kullanan sosyal medya; kişilerin çevrimiçi ortamlarda iletişim kurmalarını ve kullanıcı türevli içerik (KTİ) olarak adlandırılan metin, resim, video gibi içerikleri yaratarak paylaşmalarına ortam sağlayan sanal platformlardır. İnternetin etkili ve çok kullanılan bir medya iletişim aracına dönüşmesiyle beraber, sosyal medya platformlarında yaratılan KTİ; tüketicilerin iletişim, bilgi arama ve satın alma davranışlarını yeniden şekillendirmiş ve özellikle turizm, yeme-içme gibi deneyimsel ürünlerin satın alınmasında önemli bir bilgi arama kaynağı haline gelmiştir. Bu araştırmanın amacı, sosyal medya ve kullanıcı türevli içeriğin tüketicilerin restoran tercihlerini etkileyen unsurları araştırmaktır. Restoran işletmeleri, turizm endüstrisinde önemli ve tüketicilerin sıklıkla tercih ettiği bir sosyalleşme ortamı sunmaktadır. Araştırmanın bulguları; sosyal medyada yayınlanan kullanıcı türevli içeriğin tüketicilerin restorana olan algısını olumlu veya olumsuz anlamda etkileyebileceği; ancak algılanan bilgi güvenirliği engellerinden ötürü; geleneksel ağızdan ağıza iletişimin hala en önemli ve en sık başvurulan bilgi arama kaynağı olduğudur.

Kaynakça

  • Alba, J., Lynch, J., Weitz, B., Janiszewski, C., Lutz, R., Sawyer, A. ve Wood, S. (1997). Interactive Home Shopping: Consumer, Retailer, Manuacturer Incentives to Participate in Electronic Marketplaces . Journal of Marketing. 61(3): 38-53.
  • Ariyasriwatana, W. ve Quiroga, L.M. (2016). A Thousand Ways to Say 'Delicious!'—Categorizing Expressions of Deliciousness from Restaurant Reviews on the Social Network Site Yelp. Appetite. 104(1): 18-32.
  • Arndt, J. (1968). Selective Processes in Word of Mouth. Journal of Advertising Research. 8(3), 19-22.
  • Auty, S. (1992). Consumer Choice and Segmentation in the Restaurant Industry. Service Industries’ Journal. 12 (3): 324–339.
  • Bayus, B. L. (1985). Word of Mouth: The Indirect Effects of Marketing Efforts. Journal of Advertising Research. 25 (3): 30-39.
  • Bei, L., Chen, E.Y.I., Rha, J.Y. ve Widdows, R. (2003). Consumers’ Online Information Search for a New Restaurant for Dining-out: A Comparison of U.S. and Taiwan Consumers. Journal of Foodservice Business Research. 6(3): 15-36.
  • Beriss D. ve Sutton D. (2007). The Restaurant Book. Etnographies of Where We Eat. Berg, Oxford English Publishers.
  • Berthon, P.R., Pitt, L.F., Plangger K. ve Shapiro D. (2012). Marketing Meets Web 2.0, Social Media and Creative Consumers: Implications for International Marketing Strategy. Business Horizons 55(3): 261—271.
  • Bickart, B. ve Schindler, R. (2001). Internet Forums as Influential Sources of Consumer Information. Journal of Interactive Marketing. 15(3): 31-40.
  • Blackshaw, P. ve Nazzaro, M. (2006). Consumer-Generated Media (CGM) 101: Word-of-Mouth in the Age of the Web-Fortified Consumer (Second Edition). Newyork: Buzzmetrics, Inc. https://www.yumpu.com/en/document/read/6837546/consumer-generated-media-cgm-101-nielsen-online, (21.03.2019).
  • Bloch, P.H., Daniel L.S. ve Ridgway, N.M. (1986). Consumer Search: An Extended Framework. Journal of Consumer Research. 13(1): 119-126.
  • Bray, J. ve Schetzina, C. (2006). Travel 2.0: Harnessing the Power of User-Generated Content and Tagging. Hospitality Upgrade. Fall, 28-30.
  • Brooks, R. (1957). Word-of-Mouth, Advertising in Selling New Products. Journal of Marketing. 22(2), 154-161.
  • Brown, J., Culkin, N. ve Fletcher, J. (2001). Human Factors in Business-to-Business Research over the Internet. International Journal of Market Research. 43(4): 425-440.
  • Budica, I., Puiu, S. ve Budica, B.A. (2010). Consumer Behaviour. Analele Universităţii “Constantin Brâncuşi” din Târgu Jiu, Economie Series. 1: 67-78.
  • Buhalis, D. ve Law, R. (2008). Progress in Information Technology and Tourism Management: 20 Years on and 10 Years After the Internet – The state of eTourism Research. Tourism Management. 29(4), 609-623.
  • Canziani, B.M., Almanza, B.A. ve McKeig, M.J. (2010). Assessing the Utility of Restaurant Descriptors and Typologies for Advancing the Body of Knowledge in Restaurant Management. International CHRIE Conference-Refereed Track. 3.
  • Chaffee, S. H. ve Metzger, M. J. (2001). The End of Mass Communication? Mass Communication and Society. 4(4): 365-379.
  • Chen, Y., Liu, F., Ho, L. ve. Lin, T.M.Y. (2012). Development of Word-of-Mouth Elasticity Measures for Tourism Product Categories. Psychology. 3(9): 722-728.
  • Chevalier, J. ve D. Mayzlin. (2006). The Effect of Word-of-Mouth on Sales: Online Book Reviews. Journal of Marketing Research. 43(3): 345-354.
  • Cooper, C., Fletcher, J., Gilbert, D. ve Wanhill, S. (2005). Tourism Principles and Practice (Third Edition). Essex: Pearson Education Limited.
  • Cox, C., Burgess, S., Sellitto, C. ve Buultjens, J. (2009) The Role of User-Generated Content in Tourists' Travel Planning Behavior. Journal of Hospitality Marketing and Management. 18(8): 743-764.
  • Daugherty, T., Eastin, M.S., Bright, L. (2013). Exploring Consumer Motivations for Creating User-Generated Content . Journal of Interactive Advertising. 8(2): 16-25.
  • Dellarocas, C. (2003). The Digitization of Word-of-Mouth: Promise and Challenges of Online Feedback Mechanisms. Management Science. 49(10): 1407-1424.
  • Dijk, J. V. (2016). Ağ Toplumu. Çev. Özlem Sakin. İstanbul: Kafka Yayınevi.
  • Ekinci, A. (2017). Gıda Gündemi, Alışkanlığımız Fast Food. http://www.gidagundemi.com/makale/aliskanligimiz-fast-food-m171.html, (23.04.2019).
  • Fodness, D. ve Murray, B. (1997). A Model of Tourist Information Search Behavior. Tourist Information Search. Annuals of Tourism Research. 24(3): 503-523.
  • Henderson, J.C. (2004). Food as a Tourism Resource: A View from Singapore. Tourism Recreation Research. 29(3): 69-74.
  • Gigante, D. (2005). Gusto Essential Writings In Nineteenth-Century Gastronomy. New York: Routledge Taylor & Francis Group.
  • Gregory, S. ve Kim, J. (2004). Restaurant Choice: The Role of Information. Journal of Foodservice Business Research. 7(1): 81-95.
  • Gretzel, U. ve Yoo, K. H. (2008). Use and Impact of Online Travel Reviews. Information and Communication Technologies in Tourism (pp. 35-46). Innbruck, Austria: Springer-Verlag Wien.
  • Haley, A.P. (2011). Turning The Tables, Restaurants and the Rise of the American Middle Class, 1880-1920. USA: The University of North Carolina Press.
  • Hwang, J. ve Park, S. (2015). Social Media on Smartphones for Restaurant Decision-Making Process. Information and Communication Technologies in Tourism (269-281). Switzerland: Springer International Publishing.
  • Introna, L.D. (1933). Information: A hermeneutic perspective. Conference Paper, University of Pretoria, South Africa.
  • Jalali, A.A. (2009). Halkla ilişkiler 2.0. Tahran: Kargozare Ravabet Omumi Yayınevi.
  • Jepsen, A.L. (2007). Factors Affecting Consumer Use Of The Internet For Informatıon Search . Journal of Interactive Marketing. 21(3): 21-34.
  • Johns, N. (1999). What is This Thing Called Service?. European Journal of Marketing. 33 (9-10): 958-974.
  • Julien, H. (1996). A content Analysis of the Recent Needs and Uses Literature. Library and Information Science Research. 18(1): 53 -65.
  • Kaplan, A. M. ve Haenlein, M. (2010) Users of the World, Unite! The Challenges and Oppurtinites of Social Media. Business Horizons. 53: 59-68.
  • Karamustafa, K. (2018). Yiyecek İçecek Yönetimi. Ankara: Detay Yayıncılık.
  • Kelly, R.F. (1968). The Search Component of the Consumer Decision Process: A Theoretical Examination. Marketing and the New Science of Planning: 271-274.
  • Kelso, A. (2019). Restaurant Dive, Dive Brief.
  • Keskin, S. ve Baş, M. (2015). Sosyal Medyanın Tüketici Davranışları Üzerindeki Etkisinin Belirlenmesi. Gazi Üniversitesi İİBF Dergisi. 17(3): 51-69.
  • Kim, M. ve Lennon, S. (2008). The Effects of Visual and Verbal Information on Attitudes and Purchase Intentions in Internet Shopping. Psychology and Marketing. 25(2): 146–178.
  • Kirtiş, K. A. ve Karahan, F. (2011). To Be or Not To Be in Social Media Arena as the Most Cost-Efficient Marketing Strategy After the Global Recession. Procedia Social and Behavioral Sciences. 24: 260-268.
  • Nisar, W. (2014). Influences of Consumer Behavior: Research about Beverage Brands of Pakistan. International Journal of Academic Research in Busines and Socail Science. 4(8): 137-146.
  • Litvin, S. W., Goldsmith, R. E., ve Pan, B. (2008). Electronic Word-of-Mouth in Hospitality and Tourism Management. Tourism Management. 29(3): 458–468.
  • Lua, W. ve Stepchenkova, S. (2015). User-Generated Content as a Research Mode in Tourism and Hospitality Applications: Topics, Methods, and Software. Journal of Hospitality Marketing & Management. 24(2): 119–154.
  • Luca, M. (2016). Reviews, Reputation, and Revenue: The Case of Yelp.com (Working Paper). Boston, USA: Harvard Business School.
  • Luca, M. (2015). User-Generated Content and Social Media. Forthcoming in the Handbook of Media Economics.
  • Mangold, W.G. ve Faulds, D.J. (2009). Social Media: The New Hybrid Element of the Promotion Mix. Business Horizons. 52: 357-365.
  • Moutinho, L. (1987). Consumer Behavior in Tourism. European. Journal of Marketing. 21(10): 3–44.
  • Nelson, P. J. (1970). Information and Consumer Behavior. Journal of Political Economy. 78(2): 311–329.
  • Odabaşı, Y. ve Oyman, M. (2001). Pazarlama İletişimi Yönetimi. İstanbul: MediaCat Yayınları.
  • Olshavsky, R.W. ve Wymer, W. (1995). The Desire for New Information From External Sources. Proceedings of the Society for Consumer Psychology. 17-27.
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THE EFFECT OF USER GENERATED CONTENT ON RESTAURANT PREFERENCES OF CONSUMERS: A RESEARCH IN İZMİR

Yıl 2021, Cilt: 5 Sayı: 2, 164 - 181, 31.12.2021
https://doi.org/10.30625/ijctr.1026275

Öz

Social media that is based on substructure provided by the Web 2.0 technologies is a virtual platform, enabling people to communicate online by creating and sharing texts, images and videos which are named as user-generated content (UGC). As internet becomes an effective and a common media communication tool, UGC on social media platforms have reshaped the consumer behavior on communication, research and buying while gaining a huge importance as a source of information especially for experiential products like tourism and dining-out. The purpose of this research is to understand the impacts of social media and UGC on customers' restaurant choices. Restaurant industry is an important item of tourism services and has become a frequently used socializing platform for consumers. The findings of this research have shown that UGC published on social media could have positive or negative impacts on consumers' perception of a restaurant but due to concerns on the information reliability challenges, the traditional word of mouth was still the most important and the most commonly used source of information

Kaynakça

  • Alba, J., Lynch, J., Weitz, B., Janiszewski, C., Lutz, R., Sawyer, A. ve Wood, S. (1997). Interactive Home Shopping: Consumer, Retailer, Manuacturer Incentives to Participate in Electronic Marketplaces . Journal of Marketing. 61(3): 38-53.
  • Ariyasriwatana, W. ve Quiroga, L.M. (2016). A Thousand Ways to Say 'Delicious!'—Categorizing Expressions of Deliciousness from Restaurant Reviews on the Social Network Site Yelp. Appetite. 104(1): 18-32.
  • Arndt, J. (1968). Selective Processes in Word of Mouth. Journal of Advertising Research. 8(3), 19-22.
  • Auty, S. (1992). Consumer Choice and Segmentation in the Restaurant Industry. Service Industries’ Journal. 12 (3): 324–339.
  • Bayus, B. L. (1985). Word of Mouth: The Indirect Effects of Marketing Efforts. Journal of Advertising Research. 25 (3): 30-39.
  • Bei, L., Chen, E.Y.I., Rha, J.Y. ve Widdows, R. (2003). Consumers’ Online Information Search for a New Restaurant for Dining-out: A Comparison of U.S. and Taiwan Consumers. Journal of Foodservice Business Research. 6(3): 15-36.
  • Beriss D. ve Sutton D. (2007). The Restaurant Book. Etnographies of Where We Eat. Berg, Oxford English Publishers.
  • Berthon, P.R., Pitt, L.F., Plangger K. ve Shapiro D. (2012). Marketing Meets Web 2.0, Social Media and Creative Consumers: Implications for International Marketing Strategy. Business Horizons 55(3): 261—271.
  • Bickart, B. ve Schindler, R. (2001). Internet Forums as Influential Sources of Consumer Information. Journal of Interactive Marketing. 15(3): 31-40.
  • Blackshaw, P. ve Nazzaro, M. (2006). Consumer-Generated Media (CGM) 101: Word-of-Mouth in the Age of the Web-Fortified Consumer (Second Edition). Newyork: Buzzmetrics, Inc. https://www.yumpu.com/en/document/read/6837546/consumer-generated-media-cgm-101-nielsen-online, (21.03.2019).
  • Bloch, P.H., Daniel L.S. ve Ridgway, N.M. (1986). Consumer Search: An Extended Framework. Journal of Consumer Research. 13(1): 119-126.
  • Bray, J. ve Schetzina, C. (2006). Travel 2.0: Harnessing the Power of User-Generated Content and Tagging. Hospitality Upgrade. Fall, 28-30.
  • Brooks, R. (1957). Word-of-Mouth, Advertising in Selling New Products. Journal of Marketing. 22(2), 154-161.
  • Brown, J., Culkin, N. ve Fletcher, J. (2001). Human Factors in Business-to-Business Research over the Internet. International Journal of Market Research. 43(4): 425-440.
  • Budica, I., Puiu, S. ve Budica, B.A. (2010). Consumer Behaviour. Analele Universităţii “Constantin Brâncuşi” din Târgu Jiu, Economie Series. 1: 67-78.
  • Buhalis, D. ve Law, R. (2008). Progress in Information Technology and Tourism Management: 20 Years on and 10 Years After the Internet – The state of eTourism Research. Tourism Management. 29(4), 609-623.
  • Canziani, B.M., Almanza, B.A. ve McKeig, M.J. (2010). Assessing the Utility of Restaurant Descriptors and Typologies for Advancing the Body of Knowledge in Restaurant Management. International CHRIE Conference-Refereed Track. 3.
  • Chaffee, S. H. ve Metzger, M. J. (2001). The End of Mass Communication? Mass Communication and Society. 4(4): 365-379.
  • Chen, Y., Liu, F., Ho, L. ve. Lin, T.M.Y. (2012). Development of Word-of-Mouth Elasticity Measures for Tourism Product Categories. Psychology. 3(9): 722-728.
  • Chevalier, J. ve D. Mayzlin. (2006). The Effect of Word-of-Mouth on Sales: Online Book Reviews. Journal of Marketing Research. 43(3): 345-354.
  • Cooper, C., Fletcher, J., Gilbert, D. ve Wanhill, S. (2005). Tourism Principles and Practice (Third Edition). Essex: Pearson Education Limited.
  • Cox, C., Burgess, S., Sellitto, C. ve Buultjens, J. (2009) The Role of User-Generated Content in Tourists' Travel Planning Behavior. Journal of Hospitality Marketing and Management. 18(8): 743-764.
  • Daugherty, T., Eastin, M.S., Bright, L. (2013). Exploring Consumer Motivations for Creating User-Generated Content . Journal of Interactive Advertising. 8(2): 16-25.
  • Dellarocas, C. (2003). The Digitization of Word-of-Mouth: Promise and Challenges of Online Feedback Mechanisms. Management Science. 49(10): 1407-1424.
  • Dijk, J. V. (2016). Ağ Toplumu. Çev. Özlem Sakin. İstanbul: Kafka Yayınevi.
  • Ekinci, A. (2017). Gıda Gündemi, Alışkanlığımız Fast Food. http://www.gidagundemi.com/makale/aliskanligimiz-fast-food-m171.html, (23.04.2019).
  • Fodness, D. ve Murray, B. (1997). A Model of Tourist Information Search Behavior. Tourist Information Search. Annuals of Tourism Research. 24(3): 503-523.
  • Henderson, J.C. (2004). Food as a Tourism Resource: A View from Singapore. Tourism Recreation Research. 29(3): 69-74.
  • Gigante, D. (2005). Gusto Essential Writings In Nineteenth-Century Gastronomy. New York: Routledge Taylor & Francis Group.
  • Gregory, S. ve Kim, J. (2004). Restaurant Choice: The Role of Information. Journal of Foodservice Business Research. 7(1): 81-95.
  • Gretzel, U. ve Yoo, K. H. (2008). Use and Impact of Online Travel Reviews. Information and Communication Technologies in Tourism (pp. 35-46). Innbruck, Austria: Springer-Verlag Wien.
  • Haley, A.P. (2011). Turning The Tables, Restaurants and the Rise of the American Middle Class, 1880-1920. USA: The University of North Carolina Press.
  • Hwang, J. ve Park, S. (2015). Social Media on Smartphones for Restaurant Decision-Making Process. Information and Communication Technologies in Tourism (269-281). Switzerland: Springer International Publishing.
  • Introna, L.D. (1933). Information: A hermeneutic perspective. Conference Paper, University of Pretoria, South Africa.
  • Jalali, A.A. (2009). Halkla ilişkiler 2.0. Tahran: Kargozare Ravabet Omumi Yayınevi.
  • Jepsen, A.L. (2007). Factors Affecting Consumer Use Of The Internet For Informatıon Search . Journal of Interactive Marketing. 21(3): 21-34.
  • Johns, N. (1999). What is This Thing Called Service?. European Journal of Marketing. 33 (9-10): 958-974.
  • Julien, H. (1996). A content Analysis of the Recent Needs and Uses Literature. Library and Information Science Research. 18(1): 53 -65.
  • Kaplan, A. M. ve Haenlein, M. (2010) Users of the World, Unite! The Challenges and Oppurtinites of Social Media. Business Horizons. 53: 59-68.
  • Karamustafa, K. (2018). Yiyecek İçecek Yönetimi. Ankara: Detay Yayıncılık.
  • Kelly, R.F. (1968). The Search Component of the Consumer Decision Process: A Theoretical Examination. Marketing and the New Science of Planning: 271-274.
  • Kelso, A. (2019). Restaurant Dive, Dive Brief.
  • Keskin, S. ve Baş, M. (2015). Sosyal Medyanın Tüketici Davranışları Üzerindeki Etkisinin Belirlenmesi. Gazi Üniversitesi İİBF Dergisi. 17(3): 51-69.
  • Kim, M. ve Lennon, S. (2008). The Effects of Visual and Verbal Information on Attitudes and Purchase Intentions in Internet Shopping. Psychology and Marketing. 25(2): 146–178.
  • Kirtiş, K. A. ve Karahan, F. (2011). To Be or Not To Be in Social Media Arena as the Most Cost-Efficient Marketing Strategy After the Global Recession. Procedia Social and Behavioral Sciences. 24: 260-268.
  • Nisar, W. (2014). Influences of Consumer Behavior: Research about Beverage Brands of Pakistan. International Journal of Academic Research in Busines and Socail Science. 4(8): 137-146.
  • Litvin, S. W., Goldsmith, R. E., ve Pan, B. (2008). Electronic Word-of-Mouth in Hospitality and Tourism Management. Tourism Management. 29(3): 458–468.
  • Lua, W. ve Stepchenkova, S. (2015). User-Generated Content as a Research Mode in Tourism and Hospitality Applications: Topics, Methods, and Software. Journal of Hospitality Marketing & Management. 24(2): 119–154.
  • Luca, M. (2016). Reviews, Reputation, and Revenue: The Case of Yelp.com (Working Paper). Boston, USA: Harvard Business School.
  • Luca, M. (2015). User-Generated Content and Social Media. Forthcoming in the Handbook of Media Economics.
  • Mangold, W.G. ve Faulds, D.J. (2009). Social Media: The New Hybrid Element of the Promotion Mix. Business Horizons. 52: 357-365.
  • Moutinho, L. (1987). Consumer Behavior in Tourism. European. Journal of Marketing. 21(10): 3–44.
  • Nelson, P. J. (1970). Information and Consumer Behavior. Journal of Political Economy. 78(2): 311–329.
  • Odabaşı, Y. ve Oyman, M. (2001). Pazarlama İletişimi Yönetimi. İstanbul: MediaCat Yayınları.
  • Olshavsky, R.W. ve Wymer, W. (1995). The Desire for New Information From External Sources. Proceedings of the Society for Consumer Psychology. 17-27.
  • Organisation for Economic Co-operation and Development (OECD) (2007). Participative Web and User-Created Content: Web 2.0, Wikis, and Social networking. Paris: Organisation for Economic Co-operation and Development. https://www.oecd-ilibrary.org/science-and-technology/participative-web-and-user-created-content_9789264037472-en, (02.02.2019).
  • Pan, B. (2007). Tourist Information Search and Acquisition: An Extended Framework. College of Charleston, Charleston. https://www.semanticscholar.org/paper/Tourist-Information-Search-and-Acquisition-%3A-An-Pan/373b7426533ef9d359946e48a6036144166641cd, (22.04.2019).
  • Peter, J.P. ve Olson, J.C. (2010). Consumer Behaviour and Marketing Strategies (Nineth Edition). Boston : McGraw-Hill.
  • Saranow, J. (2004). Wall Street Journal, Getting Travel Advice from a Stranger: Online Blogs Emerge as Popular Resource; How to Find the Good Ones. https://www.wsj.com/articles/SB109632691728429465#CX, (12.05.2019).
  • Sarıışık, M. ve Özbay, G. (2012). Elektronik Ağizdan Ağiza Iletişim ve Turizm Endüstrisindeki Uygulamalara Ilişkin Bir Yazin Incelemesi. Uluslarası Yönetim İktisat ve İşletme Dergisi. 8(16): 1-22.
  • Schlosser, E. (2002). Fast Food Nation, What the All-American Meal Is Doing to the World. London: Penguin Books.
  • Schweiger, W. ve Quiring, O. (2006). User Generated Content on Mass Media Web Sites: Just a Kind of Interactivity or Something Completely Different?, New York: International Communication Association Annual Meeting.
  • Senecal, S., Kalczynski, P. J. ve Nantel, J. (2005). Consumers’ Decision-Making Process and Their Online Shopping Behavior: A Clickstream Analysis. Journal of Business Research. 58(11): 1599–1608.
  • Shortridge, B.G., Shortridge, J. (1998) .The Geography of Food in Eastern Oklahoma: A Small Restaurant Study. The Taste of American Place: A Reader on Regional and Ethnic Foods (pp. 201-215). Maryland: Rowman & Littlefield Publishers, INC.
  • Sırakaya, E. ve Woodside, A.G. (2005). Building and Testing Theories of Decision Making By Travellers. Tourism Management. 26(6): 815–832.
  • Sparks, B., Bowen, J. ve Klag, S. (2004). Restaurants As A Contributor To a Destinations’ Attractiveness: Phase Three (PT II) Market Segments. Australia: Sustainable Tourism, CRC.
  • Sparks, B. A. ve Browning, V. (2011). The Impact of Online Reviews on Hotel Booking Intentions and Perception of Trust. Tourism Management. 32(6): 1310–1323.
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  • Swarbrooke, J. ve Horner, S. (2007). Consumer Behaviour (Second Edition). Oxford: Elsevier Butterworth – Heinemann.
  • TouchBistro (2017). Restaurant Insight Report. https://restaurantsuccess.touchbistro.com/, (11.04.2019).
  • Tuncer, S, Özata, Z., Akar, E. ve Öztürk, M.C. (2013). Sosyal Medyanın Gelişimi. Sosyal Medya. Eskişehir: T.C. Anadolu Üniversitesi Yayını, no: 2877.
  • Uçak, N.Ö. (1997). Bilgi Gereksinimi ve Bilgi Arama Davranışı. Türk Kütüphaneciliği. 11(4): 315-325.
  • Ulubaşoğlu, G. (2008). The Impact of Technologıcal Advances on Consumer Informatıon Search Behavior: A Model of Online Versus Offline Search Behavior. (Yayınlanmamış Doktora Tezi). İstanbul: İstanbul Teknik Üniversitesi.
  • WALTER von, B., QUIRING, O. (2004). The Transformation of the Media Sector: An Interdisciplinary Discourse of its Economic and Social Implications. Paper presented at the 15th Biennial Conference of the International Telecommunication Society, Berlin.
  • Warde, A. ve Martens, L. (2000). Eating Out: Social Differentiation, Consumption and Pleasure. Cambridge: Cambridge University Press.
  • Westbrook, R. A. (1987). Product/Consumption-Based Affective Responses and Postpurchase Processes. Journal of Marketing Research. 24(3): 258–270.
  • Williams, R., Wiele van der, T., Iwaarden van, J. ve Eldridge S. (2010). The Importance of User‐Generated Content: The Case of Hotels. The TQM Journal. 22(2): 117-128.
  • Wright, R. (2006). Consumer Behaviour. London: Thomas Learning.
  • Yağcı, Y. (2009). ÜNAK 2009 Bilgi Çağında Varoluş: Fırsatlar ve Tehditler Sempozyumu Bildiriler Kitabı (ss. 138-148), Düzenleyen Yeditepe Üniversitesi İstanbul. 01-02 Ekim 2009.
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  • Yoo, K. H. ve Gretzel, U. (2011). Influence of Personality on Travel-Related Consumer-Generated Media Creation. Computers in Human Behavior. 27(2): 609–621.
  • Zhang, J.Q., Craciun, G. ve Shin, D. (2010). When Does Electronic Word-of-Mouth Matter? A Study of Consumer Product Reviews. Journal of Business Research. 63(12): 1336-1341.
Toplam 82 adet kaynakça vardır.

Ayrıntılar

Birincil Dil Türkçe
Konular Turizm (Diğer)
Bölüm Özgün Bilimsel Makale
Yazarlar

Eylül Selçuk 0000-0002-9188-3413

Murat Usta 0000-0002-0290-7525

Erken Görünüm Tarihi 31 Aralık 2021
Yayımlanma Tarihi 31 Aralık 2021
Gönderilme Tarihi 20 Kasım 2021
Yayımlandığı Sayı Yıl 2021 Cilt: 5 Sayı: 2

Kaynak Göster

APA Selçuk, E., & Usta, M. (2021). KULLANICI TÜREVLİ İÇERİĞİN TÜKETİCİLERİN RESTORAN TERCİHLERİNE ETKİSİ: İZMİR’DE BİR ARAŞTIRMA. International Journal of Contemporary Tourism Research, 5(2), 164-181. https://doi.org/10.30625/ijctr.1026275