Araştırma Makalesi
BibTex RIS Kaynak Göster
Yıl 2022, Sayı: 65, 313 - 327, 15.06.2022
https://doi.org/10.26650/JECS2021-1007826

Öz

Kaynakça

  • Ann, S., & Blum, S. C. (2020). Motivating senior employees in the hospitality industry. International Journal of Contemporary HospitalityManagement. 32(1) 324-346. https://doi.org/10.1108/IJCHM-08-2018-0685 google scholar
  • Björk, P. & Kauppinen-Râisânen, H. (2014). Culinary-gastronomic tourism-a search for local food experiences. Nutrition & Food Science, 44(4), 294-309. https://doi.org/10.1108/NFS-12-2013-0142 google scholar
  • Bojanic, D.C. & Drew Rosen, L. (1994). Measuring service quality in restaurants: an application of the SERVQUAL instrument. Hospitality Research Journal, 18(1),3-14. https://doi.org/10.1177/109634809401800102 google scholar
  • Bolat,C. (2019). Zomato Istanbul’un 2019 yeme icme trendlerini paylasti. Pazarlamasyon. Retrieved from https:// pazarlamasyon.com/zomato-istanbulun-2019-yeme-icme-trendlerini-paylasti/ google scholar
  • Boniface, P. (2017) Tasting Tourism: Travelling for Food and Drink. London: Routledge. google scholar
  • Boyne, S., Hall, D. & Williams, F. (2003). Policy, support and promotion for food-related tourism initiatives: A marketing approach to regional development. Journal of Travel & Tourism Marketing, 14(4), 131-154. https:// doi.org/10.1300/J073v14n03_08 google scholar
  • Bruwer, J. & Alant, K. (2009). The hedonic nature of wine tourism consumption: an experiential view, International Journal of Wine Business Research, 21(3), 235-257. google scholar
  • Chang, S. (2018). Experience economy in hospitality and tourism: Gain and loss values for service and experience, Tourism Management, 64, 55-63. https://doi.org/10.1016/j.tourman.2017.08.004 google scholar
  • Chang, S., Stansbie, P. & Rood, A.S. (2014). Impulsive consumption in the experiential context. Current Issues in Tourism, 17(2),145-163. https://doi.org/10.1080/13683500.2012.749843 google scholar
  • Chen, Q., & Huang, R. (2019). Understanding the role of local food in sustaining Chinese destinations. Current Issues in Tourism, 22(5), 544-560. https://doi.org/10.1080/13683500.2018.1444020 google scholar
  • Cohen, E. & Avieli, N. (2004). Food in tourism: Attraction and impediment. Annals of Tourism Research, 31(4), 755-778. https://doi.org/10.1016/j.annals.2004.02.003 google scholar
  • Demir, Ş., Akdag, G., Sormaz, U. & Ozata, E. (2018). Sokak lezzetlerinin gastronomik değeri: İstanbul sokak lezzetleri, Güncel Turizm Araştırmaları Dergisi, 2, 589-601. google scholar
  • Erkmen, E. & Hancer, M. (2018). Creating value for the restaurant customer: The role of other customers in the dining experience. In Kozak, M. and Kozak, N. (Eds.), Tourist Behavior. Tourism Hospitality & Event Management Series (pp. 157-171). Cham: Springer google scholar
  • Frochot, I. (2003). An analysis of regional positioning and its associated food images in French tourism regional brochures. Journal of Travel & Tourism Marketing, 14(3-4), 77-96. https://doi.org/10.1300/J073v14n03_05 google scholar
  • Gupta, S. & Vajic, M. (2000), The contextual and dialectical nature of experiences. In Fitzsimmons, J. and Fitzsimmons, M. (Eds.), New Service Design (pp. 33-51). Thousand Oaks, CA: Sage google scholar
  • 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. https://doi. org/10.1016/j.ijhm.2009.12.005 google scholar
  • Hall, C.M., Sharples, L., Richard, M., Macionis, N. and Cambourne, B. (2003). Food Tourism Around the World: Development, Management and Markets. Burlington, MA: Butterworth-Heinemann, google scholar
  • Hegarty, J.A. & O’Mahony, G.B. (2001). Gastronomy: A phenomenon of cultural expressionism and an aesthetic for living. International Journal of Hospitality Management, 20(1), 3-13. https://doi.org/10.1016/S0278-4319(00)00028-1 google scholar
  • Henderson, J.C. (2004). Food as a tourism resource: A view from Singapore. Tourism Recreation Research, 29(3), 69-74. https://doi.org/10.1080/02508281.2004.11081459 google scholar
  • Henderson, J.C. (2009). Food tourism reviewed. British Food Journal, 111 (4), 317-326. https://doi. org/10.1108/00070700910951470 google scholar
  • Hernandez-Rojas, R.D., Folgado-Fernandez, J.A. & Palos-Sanchez, P.R. (2021). Influence of the restaurant brand and gastronomy on tourist loyalty. A study in Cordoba (Spain). International Journal of Gastronomy and Food Science, 23(1), 1-10 https://doi.org/10.1016/j.ijgfs.2021.100305 google scholar
  • Hjalager, A.M.& Richards, G. (2003), Tourism and Gastronomy. London: Routledge. google scholar
  • Holbrook, M.B. & Hirschman, E.C. (1982). The experiential aspects of consumption: Consumer fantasies, feelings, and fun. Journal of Consumer Research, 9(2), 132-140. https://doi.org/10.1086/208906 google scholar
  • Hulten, B. (2011). Sensory marketing: the multi-sensory brand-experience concept. European Business Review, 23(3), 256-273. https://doi.org/10.1108/09555341111130245 google scholar
  • Hwang, J. & Han, H. (2018). A study on the application of the experience economy to luxury cruise passengers. Tourism and Hospitality Research, 18(4), 478-491. https://doi.org/10.1177/1467358416682068 google scholar
  • Jenkins, O.H. (1999). Understanding and measuring tourist destination images. International Journal of Tourism Research, 1(1), 1-15. https://doi.org/10.1002/(SICI)1522-1970(199901/02)1:1<1::AID-JTR143>3.0.CO;2-L google scholar
  • Kim, S., Choe, J. Y., & Lee, S. (2018). How are food value video clips effective in promoting food tourism? Generation Y versus non-Generation Y. Journal of Travel & Tourism Marketing, 35(3), 377-393. https://doi.or g/10.1080/10548408.2017.1320262 google scholar
  • Kim, Y.G., Eves, A. & Scarles, C. (2009). Building a model of local food consumption on trips and holidays: A grounded theory approach. International Journal of Hospitality Management, 28(3), 423-431. https://doi. org/10.1016/j.ijhm.2008.11.005 google scholar
  • Kim, M.S. & Stepchenkova, S. (2018). Examining the impact of experiential value on emotions, self-connective attachment, and brand loyalty in Korean family restaurants. Journal of Quality Assurance in Hospitality & Tourism, 19(3), 298-321. https://doi.org/10.1080/1528008X.2017.1418699 google scholar
  • Kivela, J., & Crotts, J. C. (2006). Tourism and gastronomy: Gastronomy’s influence on how tourists experience a destination. Journal ofHospitality & Tourism research. 30(3),354-377.https://doi.org/10.1177/1096348006286797 google scholar
  • Lai, I.K., Lu, D. & Liu, Y. (2020). Experience economy in ethnic cuisine: A case of Chengdu cuisine. British Food Journal, 122(6), 1801-1817. https://doi.org/10.1108/BFJ-08-2018-0517 google scholar
  • Lai, I.K.W., Liu, Y. & Lu, D. (2021). The effects of tourists’ destination culinary experience on electronic word-of-mouth generation intention: The experience economy theory. Asia Pacific Journal of Tourism Research, 26(3), 231-244. https://doi.org/10.1080/10941665.2020.1851273 google scholar
  • Larsen, S. (2007). Aspects of psychology of the tourist experience. Scandinavian Journal of Hospitality and Tourism, 7(1), 7-18. https://doi.org/10.1080/15022250701226014 google scholar
  • Lee, S., Jeong, E. & Qu, K. (2020). Exploring theme park visitors’ experience on satisfaction and revisit intention: A Utilization of experience economy model. Journal of Quality Assurance in Hospitality & Tourism, 21(4), 474-497. https://doi.org/10.1080/1528008X.2019.1691702 google scholar
  • Mak, A.H., Lumbers, M., Eves, A. & Chang, R.C. (2012). Factors influencing tourist food consumption. International Journal ofHospitality Management, 31(3), 928-936. https://doi.org/10.1016/j.ijhm.2011.10.012 google scholar
  • Maslow, A.H. (1943). A theory of human motivation. Psychological Review, 50(4), 370. https://doi.org/10.1037/ h0054346 google scholar
  • Mehmetoglu, M. & Engen, M. (2011). Pine and Gilmore’s concept of experience economy and its dimensions: An empirical examination in tourism. Journal of Quality Assurance in Hospitality & Tourism, 12(4), 237-255. https://doi.org/10.1080/1528008X.2011.541847 google scholar
  • Meler, M. & Cerovic, Z. (2003). Food marketing in the function of tourist product development. British Food Journal, 105(3),175-192. https://doi.org/10.1108/00070700310477121 google scholar
  • Monaco, S. (2018). Tourism and the new generations: emerging trends and social implications in Italy. Journal of Tourism Futures. 4(1), 7-15. https://doi.org/10.1108/JTF-12-2017-0053 google scholar
  • Mossberg, L. (2003). Att Skapa Upplevelser: Fra°n Ok till Wow. Studentlitteratur. Lund. google scholar
  • Mossberg, L. (2007). A marketing approach to the tourist experience. Scandinavian Journal of Hospitality and Tourism, 7(1), 59-74. https://doi.org/10.1080/15022250701231915 google scholar
  • Oh, H., Fiore, A.M. & Jeoung, M. (2007). Measuring experience economy concepts: Tourism applications. Journal of Travel Research, 46(2), 119-132. https://doi.org/10.1177/0047287507304039 google scholar
  • Okumus, B. & Cetin, G. (2018). Marketing Istanbul as a culinary destination. Journal of Destination Marketing & Management, 9, 340-346. https://doi.org/10.1016/j.jdmm.2018.03.008 google scholar
  • Okumus, B., Okumus, F. & McKercher, B. (2007). Incorporating local and international cuisines in the marketing of tourism destinations: The cases of Hong Kong and Turkey. Tourism Management, 28(1), 253-261. https://doi. org/10.1016/j.tourman.2005.12.020 google scholar
  • Ozcelik, A. & Akova, O. (2021). The impact of street food experience on behavioral intention. British Food Journal, 123(12), 4175-4193. https://doi.org/10.1108/BFJ-06-2020-0481 google scholar
  • Parsa, H. G., Dutta, K., & Njite, D. (2017). Consumer behaviour in restaurants: Assessing the importance of restaurant attributes in consumer patronage and willingness to pay. In Jauhari, V. (Ed), Hospitality Marketing and Consumer Behavior (pp. 211-239). Boca Raton: Apple Academic Press. google scholar
  • Pine, J. & Gilmore, J.H. (1999). The Experience Economy: Work is Theatre and Every Business a Stage. Boston, Massachusetts: Harvard Business Press. google scholar
  • Piramanayagam, S., Sud, S., & Seal, P. P. (2020). Relationship between tourists’ local food experience escape, satisfaction and behavioural intention. Anatolia, 31(2), 316-330. https://doi.org/10.1080/13032917.2020.1747232 google scholar
  • Poulsson, S.H., & Kale, S.H. (2004). The experience economy and commercial experiences, The Marketing Review, 4(3), 267-277. https://doi.org/10.1362/1469347042223445 google scholar
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Local Restaurants’ Effect on Tourist Experience: A Case from Istanbul

Yıl 2022, Sayı: 65, 313 - 327, 15.06.2022
https://doi.org/10.26650/JECS2021-1007826

Öz

This study aims to employ and validate experience economy theory in local restaurant settings and to understand the dimensions of local restaurant experience from the point of view of tourists. A self-administered structured questionnaire based on the investigation of previous studies was used to collect data from tourists staying in Istanbul. Data were analyzed via exploratory factor analysis to explore different dimensions of the local food experience of tourists. Contrary to the experience economy model, which proposes four dimensions of experience, this research has identified three dimensions, for the local restaurant experience, namely entertainment and esthetics, education, and escapism. Previous research applied experience economy theory in literature, but this research is the first to employ and validate the dimensions of experience for a local restaurant setting. The findings of the study will provide a new perspective to local restaurant managers as well as destinations to manage the experience of foreign travelers.

Kaynakça

  • Ann, S., & Blum, S. C. (2020). Motivating senior employees in the hospitality industry. International Journal of Contemporary HospitalityManagement. 32(1) 324-346. https://doi.org/10.1108/IJCHM-08-2018-0685 google scholar
  • Björk, P. & Kauppinen-Râisânen, H. (2014). Culinary-gastronomic tourism-a search for local food experiences. Nutrition & Food Science, 44(4), 294-309. https://doi.org/10.1108/NFS-12-2013-0142 google scholar
  • Bojanic, D.C. & Drew Rosen, L. (1994). Measuring service quality in restaurants: an application of the SERVQUAL instrument. Hospitality Research Journal, 18(1),3-14. https://doi.org/10.1177/109634809401800102 google scholar
  • Bolat,C. (2019). Zomato Istanbul’un 2019 yeme icme trendlerini paylasti. Pazarlamasyon. Retrieved from https:// pazarlamasyon.com/zomato-istanbulun-2019-yeme-icme-trendlerini-paylasti/ google scholar
  • Boniface, P. (2017) Tasting Tourism: Travelling for Food and Drink. London: Routledge. google scholar
  • Boyne, S., Hall, D. & Williams, F. (2003). Policy, support and promotion for food-related tourism initiatives: A marketing approach to regional development. Journal of Travel & Tourism Marketing, 14(4), 131-154. https:// doi.org/10.1300/J073v14n03_08 google scholar
  • Bruwer, J. & Alant, K. (2009). The hedonic nature of wine tourism consumption: an experiential view, International Journal of Wine Business Research, 21(3), 235-257. google scholar
  • Chang, S. (2018). Experience economy in hospitality and tourism: Gain and loss values for service and experience, Tourism Management, 64, 55-63. https://doi.org/10.1016/j.tourman.2017.08.004 google scholar
  • Chang, S., Stansbie, P. & Rood, A.S. (2014). Impulsive consumption in the experiential context. Current Issues in Tourism, 17(2),145-163. https://doi.org/10.1080/13683500.2012.749843 google scholar
  • Chen, Q., & Huang, R. (2019). Understanding the role of local food in sustaining Chinese destinations. Current Issues in Tourism, 22(5), 544-560. https://doi.org/10.1080/13683500.2018.1444020 google scholar
  • Cohen, E. & Avieli, N. (2004). Food in tourism: Attraction and impediment. Annals of Tourism Research, 31(4), 755-778. https://doi.org/10.1016/j.annals.2004.02.003 google scholar
  • Demir, Ş., Akdag, G., Sormaz, U. & Ozata, E. (2018). Sokak lezzetlerinin gastronomik değeri: İstanbul sokak lezzetleri, Güncel Turizm Araştırmaları Dergisi, 2, 589-601. google scholar
  • Erkmen, E. & Hancer, M. (2018). Creating value for the restaurant customer: The role of other customers in the dining experience. In Kozak, M. and Kozak, N. (Eds.), Tourist Behavior. Tourism Hospitality & Event Management Series (pp. 157-171). Cham: Springer google scholar
  • Frochot, I. (2003). An analysis of regional positioning and its associated food images in French tourism regional brochures. Journal of Travel & Tourism Marketing, 14(3-4), 77-96. https://doi.org/10.1300/J073v14n03_05 google scholar
  • Gupta, S. & Vajic, M. (2000), The contextual and dialectical nature of experiences. In Fitzsimmons, J. and Fitzsimmons, M. (Eds.), New Service Design (pp. 33-51). Thousand Oaks, CA: Sage google scholar
  • 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. https://doi. org/10.1016/j.ijhm.2009.12.005 google scholar
  • Hall, C.M., Sharples, L., Richard, M., Macionis, N. and Cambourne, B. (2003). Food Tourism Around the World: Development, Management and Markets. Burlington, MA: Butterworth-Heinemann, google scholar
  • Hegarty, J.A. & O’Mahony, G.B. (2001). Gastronomy: A phenomenon of cultural expressionism and an aesthetic for living. International Journal of Hospitality Management, 20(1), 3-13. https://doi.org/10.1016/S0278-4319(00)00028-1 google scholar
  • Henderson, J.C. (2004). Food as a tourism resource: A view from Singapore. Tourism Recreation Research, 29(3), 69-74. https://doi.org/10.1080/02508281.2004.11081459 google scholar
  • Henderson, J.C. (2009). Food tourism reviewed. British Food Journal, 111 (4), 317-326. https://doi. org/10.1108/00070700910951470 google scholar
  • Hernandez-Rojas, R.D., Folgado-Fernandez, J.A. & Palos-Sanchez, P.R. (2021). Influence of the restaurant brand and gastronomy on tourist loyalty. A study in Cordoba (Spain). International Journal of Gastronomy and Food Science, 23(1), 1-10 https://doi.org/10.1016/j.ijgfs.2021.100305 google scholar
  • Hjalager, A.M.& Richards, G. (2003), Tourism and Gastronomy. London: Routledge. google scholar
  • Holbrook, M.B. & Hirschman, E.C. (1982). The experiential aspects of consumption: Consumer fantasies, feelings, and fun. Journal of Consumer Research, 9(2), 132-140. https://doi.org/10.1086/208906 google scholar
  • Hulten, B. (2011). Sensory marketing: the multi-sensory brand-experience concept. European Business Review, 23(3), 256-273. https://doi.org/10.1108/09555341111130245 google scholar
  • Hwang, J. & Han, H. (2018). A study on the application of the experience economy to luxury cruise passengers. Tourism and Hospitality Research, 18(4), 478-491. https://doi.org/10.1177/1467358416682068 google scholar
  • Jenkins, O.H. (1999). Understanding and measuring tourist destination images. International Journal of Tourism Research, 1(1), 1-15. https://doi.org/10.1002/(SICI)1522-1970(199901/02)1:1<1::AID-JTR143>3.0.CO;2-L google scholar
  • Kim, S., Choe, J. Y., & Lee, S. (2018). How are food value video clips effective in promoting food tourism? Generation Y versus non-Generation Y. Journal of Travel & Tourism Marketing, 35(3), 377-393. https://doi.or g/10.1080/10548408.2017.1320262 google scholar
  • Kim, Y.G., Eves, A. & Scarles, C. (2009). Building a model of local food consumption on trips and holidays: A grounded theory approach. International Journal of Hospitality Management, 28(3), 423-431. https://doi. org/10.1016/j.ijhm.2008.11.005 google scholar
  • Kim, M.S. & Stepchenkova, S. (2018). Examining the impact of experiential value on emotions, self-connective attachment, and brand loyalty in Korean family restaurants. Journal of Quality Assurance in Hospitality & Tourism, 19(3), 298-321. https://doi.org/10.1080/1528008X.2017.1418699 google scholar
  • Kivela, J., & Crotts, J. C. (2006). Tourism and gastronomy: Gastronomy’s influence on how tourists experience a destination. Journal ofHospitality & Tourism research. 30(3),354-377.https://doi.org/10.1177/1096348006286797 google scholar
  • Lai, I.K., Lu, D. & Liu, Y. (2020). Experience economy in ethnic cuisine: A case of Chengdu cuisine. British Food Journal, 122(6), 1801-1817. https://doi.org/10.1108/BFJ-08-2018-0517 google scholar
  • Lai, I.K.W., Liu, Y. & Lu, D. (2021). The effects of tourists’ destination culinary experience on electronic word-of-mouth generation intention: The experience economy theory. Asia Pacific Journal of Tourism Research, 26(3), 231-244. https://doi.org/10.1080/10941665.2020.1851273 google scholar
  • Larsen, S. (2007). Aspects of psychology of the tourist experience. Scandinavian Journal of Hospitality and Tourism, 7(1), 7-18. https://doi.org/10.1080/15022250701226014 google scholar
  • Lee, S., Jeong, E. & Qu, K. (2020). Exploring theme park visitors’ experience on satisfaction and revisit intention: A Utilization of experience economy model. Journal of Quality Assurance in Hospitality & Tourism, 21(4), 474-497. https://doi.org/10.1080/1528008X.2019.1691702 google scholar
  • Mak, A.H., Lumbers, M., Eves, A. & Chang, R.C. (2012). Factors influencing tourist food consumption. International Journal ofHospitality Management, 31(3), 928-936. https://doi.org/10.1016/j.ijhm.2011.10.012 google scholar
  • Maslow, A.H. (1943). A theory of human motivation. Psychological Review, 50(4), 370. https://doi.org/10.1037/ h0054346 google scholar
  • Mehmetoglu, M. & Engen, M. (2011). Pine and Gilmore’s concept of experience economy and its dimensions: An empirical examination in tourism. Journal of Quality Assurance in Hospitality & Tourism, 12(4), 237-255. https://doi.org/10.1080/1528008X.2011.541847 google scholar
  • Meler, M. & Cerovic, Z. (2003). Food marketing in the function of tourist product development. British Food Journal, 105(3),175-192. https://doi.org/10.1108/00070700310477121 google scholar
  • Monaco, S. (2018). Tourism and the new generations: emerging trends and social implications in Italy. Journal of Tourism Futures. 4(1), 7-15. https://doi.org/10.1108/JTF-12-2017-0053 google scholar
  • Mossberg, L. (2003). Att Skapa Upplevelser: Fra°n Ok till Wow. Studentlitteratur. Lund. google scholar
  • Mossberg, L. (2007). A marketing approach to the tourist experience. Scandinavian Journal of Hospitality and Tourism, 7(1), 59-74. https://doi.org/10.1080/15022250701231915 google scholar
  • Oh, H., Fiore, A.M. & Jeoung, M. (2007). Measuring experience economy concepts: Tourism applications. Journal of Travel Research, 46(2), 119-132. https://doi.org/10.1177/0047287507304039 google scholar
  • Okumus, B. & Cetin, G. (2018). Marketing Istanbul as a culinary destination. Journal of Destination Marketing & Management, 9, 340-346. https://doi.org/10.1016/j.jdmm.2018.03.008 google scholar
  • Okumus, B., Okumus, F. & McKercher, B. (2007). Incorporating local and international cuisines in the marketing of tourism destinations: The cases of Hong Kong and Turkey. Tourism Management, 28(1), 253-261. https://doi. org/10.1016/j.tourman.2005.12.020 google scholar
  • Ozcelik, A. & Akova, O. (2021). The impact of street food experience on behavioral intention. British Food Journal, 123(12), 4175-4193. https://doi.org/10.1108/BFJ-06-2020-0481 google scholar
  • Parsa, H. G., Dutta, K., & Njite, D. (2017). Consumer behaviour in restaurants: Assessing the importance of restaurant attributes in consumer patronage and willingness to pay. In Jauhari, V. (Ed), Hospitality Marketing and Consumer Behavior (pp. 211-239). Boca Raton: Apple Academic Press. google scholar
  • Pine, J. & Gilmore, J.H. (1999). The Experience Economy: Work is Theatre and Every Business a Stage. Boston, Massachusetts: Harvard Business Press. google scholar
  • Piramanayagam, S., Sud, S., & Seal, P. P. (2020). Relationship between tourists’ local food experience escape, satisfaction and behavioural intention. Anatolia, 31(2), 316-330. https://doi.org/10.1080/13032917.2020.1747232 google scholar
  • Poulsson, S.H., & Kale, S.H. (2004). The experience economy and commercial experiences, The Marketing Review, 4(3), 267-277. https://doi.org/10.1362/1469347042223445 google scholar
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Toplam 65 adet kaynakça vardır.

Ayrıntılar

Birincil Dil İngilizce
Konular Ekonomi
Bölüm Araştırma Makaleleri
Yazarlar

H. Ayşen Karagöz

Tevfik Demirciftci 0000-0002-3706-2147

Ezgi Erkmen 0000-0003-4360-6822

Yayımlanma Tarihi 15 Haziran 2022
Gönderilme Tarihi 11 Ekim 2021
Yayımlandığı Sayı Yıl 2022 Sayı: 65

Kaynak Göster

APA Karagöz, H. A., Demirciftci, T., & Erkmen, E. (2022). Local Restaurants’ Effect on Tourist Experience: A Case from Istanbul. Journal of Economy Culture and Society(65), 313-327. https://doi.org/10.26650/JECS2021-1007826
AMA Karagöz HA, Demirciftci T, Erkmen E. Local Restaurants’ Effect on Tourist Experience: A Case from Istanbul. Journal of Economy Culture and Society. Haziran 2022;(65):313-327. doi:10.26650/JECS2021-1007826
Chicago Karagöz, H. Ayşen, Tevfik Demirciftci, ve Ezgi Erkmen. “Local Restaurants’ Effect on Tourist Experience: A Case from Istanbul”. Journal of Economy Culture and Society, sy. 65 (Haziran 2022): 313-27. https://doi.org/10.26650/JECS2021-1007826.
EndNote Karagöz HA, Demirciftci T, Erkmen E (01 Haziran 2022) Local Restaurants’ Effect on Tourist Experience: A Case from Istanbul. Journal of Economy Culture and Society 65 313–327.
IEEE H. A. Karagöz, T. Demirciftci, ve E. Erkmen, “Local Restaurants’ Effect on Tourist Experience: A Case from Istanbul”, Journal of Economy Culture and Society, sy. 65, ss. 313–327, Haziran 2022, doi: 10.26650/JECS2021-1007826.
ISNAD Karagöz, H. Ayşen vd. “Local Restaurants’ Effect on Tourist Experience: A Case from Istanbul”. Journal of Economy Culture and Society 65 (Haziran 2022), 313-327. https://doi.org/10.26650/JECS2021-1007826.
JAMA Karagöz HA, Demirciftci T, Erkmen E. Local Restaurants’ Effect on Tourist Experience: A Case from Istanbul. Journal of Economy Culture and Society. 2022;:313–327.
MLA Karagöz, H. Ayşen vd. “Local Restaurants’ Effect on Tourist Experience: A Case from Istanbul”. Journal of Economy Culture and Society, sy. 65, 2022, ss. 313-27, doi:10.26650/JECS2021-1007826.
Vancouver Karagöz HA, Demirciftci T, Erkmen E. Local Restaurants’ Effect on Tourist Experience: A Case from Istanbul. Journal of Economy Culture and Society. 2022(65):313-27.