Araştırma Makalesi
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The effect of eating alone on behavioral intention: A case of Rize

Yıl 2024, Sayı: Special Issue 2 - Sustainability, Innovation and Changing Dynamics in Tourism: From Local to Global, 13 - 21
https://doi.org/10.31822/jomat.2024-SP-2-13

Öz

In the modernizing and developing world conditions, eating and drinking habits and behaviors of individuals also change. With the effect of this change, consumers' collective eating habits have started to be replaced by individual eating. It is possible to state many reasons for this. The concept of eating alone, which has come to the fore in recent years, is very important for food and beverage businesses. It is because determining the needs of this changing customer profile and knowing the behaviors of this customer profile means determining the steps to be taken for these businesses. Therefore, in this study, the effect of eating alone on behavioral intention was investigated. There is no study examining the relationship between these variables. In addition, bungalow accommodation facilities, which have been under construction in Rize in recent years, are also businesses that will attract the attention of tourists with a eating alone profile. Therefore, it is also important to investigate these variables in Rize. A questionnaire form was created to measure this effect, and a total of 406 usable data were obtained. These data were subjected to various analyses using SPSS 24 and AMOS programs. As a result of these analyses, it was found that eating alone had no significant effect on behavioral intention. This result could not be compared since there is no finding in the literature addressing these variables. Therefore, testing the relationship between eating alone and behavioral intention as a whole through the model created for this research fills the gap in the literature. As a result of this result, suggestions for future studies and tourism policy makers are presented.

Kaynakça

  • Ajzen, I. (1991). The theory of planned behavior. Organizational Behavior and Human Decision Processes, 50(2), 179–211. https://doi.org/10.1016/0749-5978(91)90020-T
  • Bentler, P. M. (1992). On the fit of models to covariances and methodology to the Bulletin. Psychological Bulletin, 112(3), 400–404.
  • Boğan, E., & Dedeoğlu, B. B. (2019). The influence of corporate social responsibility in hospitality establishments on students’ level of commitment and intention to recommend. Journal of Hospitality, Leisure, Sport and Tourism Education, 25, 100205. https://doi.org/10.1016/j.jhlste.2019.100205
  • Brouwer, A. M., & Mosack, K. E. (2015). Expanding the Theory of Planned Behavior to Predict Healthy Eating Behaviors. Nutrition & Food Science. https://doi.org/10.1108/nfs-06-2014-0055
  • Brown, L., Buhalis, D., & Beer, S. (2020). Dining alone: improving the experience of solo restaurant goers. International Journal of Contemporary Hospitality Management, 32(3), 1347–1365.
  • Brown, Lorraine, Buhalis, D., & Beer, S. (2020). Dining Alone: Improving the Experience of Solo Restaurant Goers. International Journal of Contemporary Hospitality Management.
  • Byrne, B. M. (2010). Structural equation modeling with AMOS: Basic concepts, applications, and programming (2nd editio). Taylor & Francis Group.
  • Çati, K., & Koçoğlu, C. M. (2008). Müşteri Sadakati İle Müşteri Tatmini Arasındak İlişkiyi Belirlemeye Yönelik Bir Araştırma. Selcuk University Social Sciences Institute Journal, 19.
  • Chu, K. M. (2018). Mediating Influences of Attitude on Internal and External Factors Influencing Consumers’ Intention to Purchase Organic Foods in China. Sustainability. https://doi.org/10.3390/su10124690
  • Close, M., Lytle, L. A., Chen, D.-G., & Viera, A. J. (2018). Using the Theory of Planned Behavior to Explain Intention to Eat a Healthful Diet Among Southeastern United States Office Workers. Nutrition & Food Science. https://doi.org/10.1108/nfs-06-2017-0123
  • Çokluk, Ö., Şekercioğlu, G., & Büyüköztürk, Ş. (2016). Sosyal Bilimler İçin Çok Değişkenli İstatistik SPSS ve LISREL Uygulamaları (Vol. 5). PEGEM AKADEMİ. https://doi.org/10.14527/9786055885670
  • Conner, M., Abraham, C., Prestwich, A., Hutter, R., Hallam, J., Sykes-Muskett, B., Morris, B., & Hurling, R. (2016). Impact of Goal Priority and Goal Conflict on the Intention–health-Behavior Relationship: Tests on Physical Activity and Other Health Behaviors. Health Psychology. https://doi.org/10.1037/hea0000340
  • Conner, M., & Norman, P. (2022). Understanding the Intention-Behavior Gap: The Role of Intention Strength. Frontiers in Psychology. https://doi.org/10.3389/fpsyg.2022.923464
  • Conner, M., Norman, P., & Bell, R. A. (2002). The Theory of Planned Behavior and Healthy Eating. Health Psychology. https://doi.org/10.1037/0278-6133.21.2.194
  • Danesi, G. (2012). Pleasures and stress of eating alone and eating together among French and German young adults. The Journal of Eating and Hospitality Research, 1, 77–91.
  • Dedeoğlu, B. B., & Demirer, H. (2015). Differences in service quality perceptions of stakeholders in the hotel industry. International Journal of Contemporary Hospitality Management, 27(1), 130–146. https://doi.org/10.1108/IJCHM-08-2013-0350
  • Doll, W. J., Xia, W., & Torkzadeh, G. (1994). A confirmatory factor analysis of the end-user computing satisfaction instrument. MIS Quarterly, 453–461.
  • Fornell, C., & Larcker, D. F. (1981). Evaluating Structural Equation Models with Unobservable Variables and Measurement Error. Journal of Marketing Research, 18(1), 39. https://doi.org/10.2307/3151312
  • Geers, A. L., Wellman, J. A., & Lassiter, G. D. (2009). Dispositional Optimism and Engagement: The Moderating Influence of Goal Prioritization. Journal of Personality and Social Psychology. https://doi.org/10.1037/a0014830
  • Group, T. H. (2017). Hartman eating occasions compass: Food & beverage analytics. https://store.hartman-group.com/content/food-and-beverage-occasionscompass. pdf
  • Gürbüz, S., & Şahin, F. (2014). Sosyal Bilimlerde Araştırma Yöntemleri (Vol. 2). Sözkesen Matbaacılık Tic. Ltd. Şt.
  • Hair, J. F., Black, W. C., Babin, B. J., & Anderson, R. E. (2013). Multivariate Data Analysis (Pearson Ne). Pearson Higher Ed. https://pearson.com.au/products/H-J-Hair-Anderson/H-J-Hair-Joseph-F-et-al/Multivariate-Data-Analysis-Pearson-New-International-Edition/9781292021904?R=9781292021904
  • Hair, Joseph F, Hult, G. T. M., Ringle, C. M., & Sarstedt, M. (2017). A primer on partial least squares structural equation modeling (PLS-SEM) (Second ed.). Sage Publication.
  • Hall, P. A. (2016). Intention. https://doi.org/10.1007/978-1-4614-6439-6_1697-2
  • Her, E. S., & Seo, S. (2018). Why not eat alone? The effect of other consumers on solo dining intentions and the mechanism. International Journal of Hospitality Management, 70, 16–24.
  • Hu, L.-T., & Bentler, P. M. (1999). Structural Equation Modeling: A Multidisciplinary Journal Cutoff criteria for fit indexes in covariance structure analysis: Conventional criteria versus new alternatives. Multidisciplinary Journal, 6(1), 1–55. https://doi.org/10.1080/10705519909540118
  • Jang, S. J., Lee, H., & Choi, S.-H. (2021). Associations Among Solo Dining, Self-Determined Solitude, and Depression in South Korean University Students: A Cross-Sectional Study. International Journal of Environmental Research and Public Health. https://doi.org/10.3390/ijerph18147392
  • Karahan, M. O. (2018). Dijital Korsanlıkta Planlı Davranış Teorisi ve Etik Kavramının Etkisi. Dumlupınar Üniversitesi Sosyal Bilimler Enstitüsü.
  • Kim, H., & Choi, J. (2019). Measuring emotions toward dining alone by frequency of single dining events. British Food Journal, 121(2), 642–654.
  • Koay, K. Y., Ong, D. L. T., Idris, I., Kamarulzaman, N. S. B., & Cheah, C. W. (2024). The rise of solo dining: prediction and consumer profiling. Ournal of Foodservice Business Research, 1–20. https://doi.org/DOI: 10.1080/15378020.2024.2307682
  • Koponen, S., & Mustonen, P. (2020). Eating Alone, or Commensality Redefined? Solo Dining and the Aestheticization of Eating (Out). Journal of Consumer Culture. https://doi.org/10.1177/1469540520955219
  • Kwon, Y.-S., Hong, K. H., Park, Y. K., & Kim, S. (2023). How Does the Frequency of Eating-Alone Among Older People in Korea Affect Their Health and Dietary Behavior? Nutrients. https://doi.org/10.3390/nu15092085
  • Luszczynska, A., Sobczyk, A. S., & Abraham, C. (2007). Planning to Lose Weight: Randomized Controlled Trial of an Implementation Intention Prompt to Enhance Weight Reduction Among Overweight and Obese Women. Health Psychology. https://doi.org/10.1037/0278-6133.26.4.507
  • Marpaung, F. K., Dewi, R. S., Grace, E., Sudirman, A., & Sugiat, M. A. (2021). Behavioral Stimulus for Using Bank Mestika Mobile Banking Services: UTAUT2 Model Perspective. Golden Ratio of Marketing and Applied Psychology of Business. https://doi.org/10.52970/grmapb.v1i2.68
  • Marsh, H W., Balla, J. R., & McDonald, R. P. (1988). Goodness-of-fit Indices In Confirmatory Factor Analysis: The Effect of Sample Size. Psychological Bulletin, 103(3), 391.
  • Marsh, HERBERT W., & Hau, K.-T. (1996). Assessing Goodness of Fit: Is Parsimony Always Desirable? The Journal of Experimental Education, 64(4), 364–390.
  • Mulaik, S. A., James, L. R., Van Alstine, J., Bennett, N., Lind, S., & Stilwell, C. D. (1989). Evaluation of Goodness-of-Fit Indices for Structural Equation Models. Psychological Bulletin, 105(3), 430–445.
  • Onat, G., Karakuş, Y., Pimentel, T. D., & Doğan, Y. (2021). Antecedents of the Concept of Travel Intention During the Pandemic: A Case Study from Turkey. ROSA DOS VENTOS-Turismo e Hospitalidade, 13(4).
  • Onat, Gökhan, & Güneren, E. (2024). The mediator role of customer satisfaction in the effect of gastronomicimage on behavioral intention. Tourism & Management Studies, 20(2).
  • Ongun, U., Gövdere, B., & Kaygısız, A. D. (2015). Burdur İlinin Kırsal Turizm Potansiyelinin Değerlendirilmesi: Sorunları ve Çözüm Önerileri. Mehmet Akif Ersoy Üniversitesi Sosyal Bilimler Enstitüsü Dergisi, 7(12), 99–116.
  • Planinc, S., & Kukanja, M. (2022). Restaurant Customers’ Quality Expectations. Tourism. https://doi.org/10.37741/t.70.2.2
  • Purusottama, A. (2019). Revisiting Students’ Entrepreneurial Intention in Indonesia: A Theory of Planned Behavior Approach. Jurnal Manajemen Dan Kewirausahaan. https://doi.org/10.9744/jmk.21.1.64-73
  • Ramadiansyah, S. A., Safitri, R., & Prasetyo, B. D. (2022). The Effect of Self-Efficacy and Social Influence on Behavioral Intention to Use Zoom Cloud Meeting in Implementing Virtual Learning for Students of Brawijaya University. Technium Social Sciences Journal.
  • Rize Provincial Directorate of Culture and Tourism. (2022a). Coğrafi İşaretli Ürünler. https://rize.ktb.gov.tr/TR-256610/cografi-isaretli-urunler.html
  • Rize Provincial Directorate of Culture and Tourism. (2022b). Turizm Türleri. T. C. Kültür ve Turizm Bakanlığı. https://rize.ktb.gov.tr/TR-112787/turizm-turleri.html
  • Ryu, K., Han, H., & Kim, T. H. (2008). The relationships among overall quick-casual restaurant image, perceived value, customer satisfaction, and behavioral intentions. International Journal of Hospitality Management, 27(3), 459–469. https://doi.org/10.1016/j.ijhm.2007.11.001
  • Schermelleh-Engel, K., Moosbrugger, H., & Müller, H. (2003). Evaluating the Fit of Structural Equation Models: Tests of Significance and Descriptive Goodness-of-Fit Measures. Methods of Psychological Research Online, 8(2), 23–74.
  • Sharkawi, I., Latip, M., & Mohamed, Z. A. (2021). Applying the Theory of Planned Behavior to Healthy Eating Intention Among Malaysian Adults. International Journal of Academic Research in Business and Social Sciences. https://doi.org/10.6007/ijarbss/v11-i17/11387
  • Soo-Yeon, I., & Seo, S. (2021). A Focus on the Restaurant Social Servicescape on the Solo Dining Satisfaction: Moderating Role of Restaurant Familiarity. Tour Sci Soc Kor. https://doi.org/10.17086/jts.2021.45.3.167.191
  • Tabachnick, B. G., & Fidell, L. S. (2014). Using Multivariate Statistics: Pearson new international edition (Sixth Edit). Pearson Educat ion Limited.
  • Tani, Y., Sasaki, Y., Haseda, M., Kondo, K., & Kondo, N. (2015). Eating Alone and Depression in Older Men and Women by Cohabitation Status: The JAGES Longitudinal Survey. Age and Ageing. https://doi.org/10.1093/ageing/afv145
  • Ural, A., & Kılıç, İ. (2005). Bilimsel Araştırma Süreci ve SPSS ile Veri Analizi. Detay Yayıncılık.
  • Venkatesh, V., & Davis, F. D. (2000). A Theoretical Extension of the Technology Acceptance Model: Four Longitudinal Field Studies. Management Science.
  • Wang, X., Shen, W., Wang, C., Zhang, X., Xiao, Y., He, F., Zhai, Y., Li, F., Shang, X., & Lin, J. (2016). Association Between Eating Alone and Depressive Symptom in Elders: A Cross-Sectional Study. BMC Geriatrics.
  • Yen, C.-H., Tsai, F. C., Tzeng, J.-C., & Tai, C.-Y. (2022). Why do people eat alone? An international comparison. British Food Journal, 124(10), 3152–3168.
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Yıl 2024, Sayı: Special Issue 2 - Sustainability, Innovation and Changing Dynamics in Tourism: From Local to Global, 13 - 21
https://doi.org/10.31822/jomat.2024-SP-2-13

Öz

Kaynakça

  • Ajzen, I. (1991). The theory of planned behavior. Organizational Behavior and Human Decision Processes, 50(2), 179–211. https://doi.org/10.1016/0749-5978(91)90020-T
  • Bentler, P. M. (1992). On the fit of models to covariances and methodology to the Bulletin. Psychological Bulletin, 112(3), 400–404.
  • Boğan, E., & Dedeoğlu, B. B. (2019). The influence of corporate social responsibility in hospitality establishments on students’ level of commitment and intention to recommend. Journal of Hospitality, Leisure, Sport and Tourism Education, 25, 100205. https://doi.org/10.1016/j.jhlste.2019.100205
  • Brouwer, A. M., & Mosack, K. E. (2015). Expanding the Theory of Planned Behavior to Predict Healthy Eating Behaviors. Nutrition & Food Science. https://doi.org/10.1108/nfs-06-2014-0055
  • Brown, L., Buhalis, D., & Beer, S. (2020). Dining alone: improving the experience of solo restaurant goers. International Journal of Contemporary Hospitality Management, 32(3), 1347–1365.
  • Brown, Lorraine, Buhalis, D., & Beer, S. (2020). Dining Alone: Improving the Experience of Solo Restaurant Goers. International Journal of Contemporary Hospitality Management.
  • Byrne, B. M. (2010). Structural equation modeling with AMOS: Basic concepts, applications, and programming (2nd editio). Taylor & Francis Group.
  • Çati, K., & Koçoğlu, C. M. (2008). Müşteri Sadakati İle Müşteri Tatmini Arasındak İlişkiyi Belirlemeye Yönelik Bir Araştırma. Selcuk University Social Sciences Institute Journal, 19.
  • Chu, K. M. (2018). Mediating Influences of Attitude on Internal and External Factors Influencing Consumers’ Intention to Purchase Organic Foods in China. Sustainability. https://doi.org/10.3390/su10124690
  • Close, M., Lytle, L. A., Chen, D.-G., & Viera, A. J. (2018). Using the Theory of Planned Behavior to Explain Intention to Eat a Healthful Diet Among Southeastern United States Office Workers. Nutrition & Food Science. https://doi.org/10.1108/nfs-06-2017-0123
  • Çokluk, Ö., Şekercioğlu, G., & Büyüköztürk, Ş. (2016). Sosyal Bilimler İçin Çok Değişkenli İstatistik SPSS ve LISREL Uygulamaları (Vol. 5). PEGEM AKADEMİ. https://doi.org/10.14527/9786055885670
  • Conner, M., Abraham, C., Prestwich, A., Hutter, R., Hallam, J., Sykes-Muskett, B., Morris, B., & Hurling, R. (2016). Impact of Goal Priority and Goal Conflict on the Intention–health-Behavior Relationship: Tests on Physical Activity and Other Health Behaviors. Health Psychology. https://doi.org/10.1037/hea0000340
  • Conner, M., & Norman, P. (2022). Understanding the Intention-Behavior Gap: The Role of Intention Strength. Frontiers in Psychology. https://doi.org/10.3389/fpsyg.2022.923464
  • Conner, M., Norman, P., & Bell, R. A. (2002). The Theory of Planned Behavior and Healthy Eating. Health Psychology. https://doi.org/10.1037/0278-6133.21.2.194
  • Danesi, G. (2012). Pleasures and stress of eating alone and eating together among French and German young adults. The Journal of Eating and Hospitality Research, 1, 77–91.
  • Dedeoğlu, B. B., & Demirer, H. (2015). Differences in service quality perceptions of stakeholders in the hotel industry. International Journal of Contemporary Hospitality Management, 27(1), 130–146. https://doi.org/10.1108/IJCHM-08-2013-0350
  • Doll, W. J., Xia, W., & Torkzadeh, G. (1994). A confirmatory factor analysis of the end-user computing satisfaction instrument. MIS Quarterly, 453–461.
  • Fornell, C., & Larcker, D. F. (1981). Evaluating Structural Equation Models with Unobservable Variables and Measurement Error. Journal of Marketing Research, 18(1), 39. https://doi.org/10.2307/3151312
  • Geers, A. L., Wellman, J. A., & Lassiter, G. D. (2009). Dispositional Optimism and Engagement: The Moderating Influence of Goal Prioritization. Journal of Personality and Social Psychology. https://doi.org/10.1037/a0014830
  • Group, T. H. (2017). Hartman eating occasions compass: Food & beverage analytics. https://store.hartman-group.com/content/food-and-beverage-occasionscompass. pdf
  • Gürbüz, S., & Şahin, F. (2014). Sosyal Bilimlerde Araştırma Yöntemleri (Vol. 2). Sözkesen Matbaacılık Tic. Ltd. Şt.
  • Hair, J. F., Black, W. C., Babin, B. J., & Anderson, R. E. (2013). Multivariate Data Analysis (Pearson Ne). Pearson Higher Ed. https://pearson.com.au/products/H-J-Hair-Anderson/H-J-Hair-Joseph-F-et-al/Multivariate-Data-Analysis-Pearson-New-International-Edition/9781292021904?R=9781292021904
  • Hair, Joseph F, Hult, G. T. M., Ringle, C. M., & Sarstedt, M. (2017). A primer on partial least squares structural equation modeling (PLS-SEM) (Second ed.). Sage Publication.
  • Hall, P. A. (2016). Intention. https://doi.org/10.1007/978-1-4614-6439-6_1697-2
  • Her, E. S., & Seo, S. (2018). Why not eat alone? The effect of other consumers on solo dining intentions and the mechanism. International Journal of Hospitality Management, 70, 16–24.
  • Hu, L.-T., & Bentler, P. M. (1999). Structural Equation Modeling: A Multidisciplinary Journal Cutoff criteria for fit indexes in covariance structure analysis: Conventional criteria versus new alternatives. Multidisciplinary Journal, 6(1), 1–55. https://doi.org/10.1080/10705519909540118
  • Jang, S. J., Lee, H., & Choi, S.-H. (2021). Associations Among Solo Dining, Self-Determined Solitude, and Depression in South Korean University Students: A Cross-Sectional Study. International Journal of Environmental Research and Public Health. https://doi.org/10.3390/ijerph18147392
  • Karahan, M. O. (2018). Dijital Korsanlıkta Planlı Davranış Teorisi ve Etik Kavramının Etkisi. Dumlupınar Üniversitesi Sosyal Bilimler Enstitüsü.
  • Kim, H., & Choi, J. (2019). Measuring emotions toward dining alone by frequency of single dining events. British Food Journal, 121(2), 642–654.
  • Koay, K. Y., Ong, D. L. T., Idris, I., Kamarulzaman, N. S. B., & Cheah, C. W. (2024). The rise of solo dining: prediction and consumer profiling. Ournal of Foodservice Business Research, 1–20. https://doi.org/DOI: 10.1080/15378020.2024.2307682
  • Koponen, S., & Mustonen, P. (2020). Eating Alone, or Commensality Redefined? Solo Dining and the Aestheticization of Eating (Out). Journal of Consumer Culture. https://doi.org/10.1177/1469540520955219
  • Kwon, Y.-S., Hong, K. H., Park, Y. K., & Kim, S. (2023). How Does the Frequency of Eating-Alone Among Older People in Korea Affect Their Health and Dietary Behavior? Nutrients. https://doi.org/10.3390/nu15092085
  • Luszczynska, A., Sobczyk, A. S., & Abraham, C. (2007). Planning to Lose Weight: Randomized Controlled Trial of an Implementation Intention Prompt to Enhance Weight Reduction Among Overweight and Obese Women. Health Psychology. https://doi.org/10.1037/0278-6133.26.4.507
  • Marpaung, F. K., Dewi, R. S., Grace, E., Sudirman, A., & Sugiat, M. A. (2021). Behavioral Stimulus for Using Bank Mestika Mobile Banking Services: UTAUT2 Model Perspective. Golden Ratio of Marketing and Applied Psychology of Business. https://doi.org/10.52970/grmapb.v1i2.68
  • Marsh, H W., Balla, J. R., & McDonald, R. P. (1988). Goodness-of-fit Indices In Confirmatory Factor Analysis: The Effect of Sample Size. Psychological Bulletin, 103(3), 391.
  • Marsh, HERBERT W., & Hau, K.-T. (1996). Assessing Goodness of Fit: Is Parsimony Always Desirable? The Journal of Experimental Education, 64(4), 364–390.
  • Mulaik, S. A., James, L. R., Van Alstine, J., Bennett, N., Lind, S., & Stilwell, C. D. (1989). Evaluation of Goodness-of-Fit Indices for Structural Equation Models. Psychological Bulletin, 105(3), 430–445.
  • Onat, G., Karakuş, Y., Pimentel, T. D., & Doğan, Y. (2021). Antecedents of the Concept of Travel Intention During the Pandemic: A Case Study from Turkey. ROSA DOS VENTOS-Turismo e Hospitalidade, 13(4).
  • Onat, Gökhan, & Güneren, E. (2024). The mediator role of customer satisfaction in the effect of gastronomicimage on behavioral intention. Tourism & Management Studies, 20(2).
  • Ongun, U., Gövdere, B., & Kaygısız, A. D. (2015). Burdur İlinin Kırsal Turizm Potansiyelinin Değerlendirilmesi: Sorunları ve Çözüm Önerileri. Mehmet Akif Ersoy Üniversitesi Sosyal Bilimler Enstitüsü Dergisi, 7(12), 99–116.
  • Planinc, S., & Kukanja, M. (2022). Restaurant Customers’ Quality Expectations. Tourism. https://doi.org/10.37741/t.70.2.2
  • Purusottama, A. (2019). Revisiting Students’ Entrepreneurial Intention in Indonesia: A Theory of Planned Behavior Approach. Jurnal Manajemen Dan Kewirausahaan. https://doi.org/10.9744/jmk.21.1.64-73
  • Ramadiansyah, S. A., Safitri, R., & Prasetyo, B. D. (2022). The Effect of Self-Efficacy and Social Influence on Behavioral Intention to Use Zoom Cloud Meeting in Implementing Virtual Learning for Students of Brawijaya University. Technium Social Sciences Journal.
  • Rize Provincial Directorate of Culture and Tourism. (2022a). Coğrafi İşaretli Ürünler. https://rize.ktb.gov.tr/TR-256610/cografi-isaretli-urunler.html
  • Rize Provincial Directorate of Culture and Tourism. (2022b). Turizm Türleri. T. C. Kültür ve Turizm Bakanlığı. https://rize.ktb.gov.tr/TR-112787/turizm-turleri.html
  • Ryu, K., Han, H., & Kim, T. H. (2008). The relationships among overall quick-casual restaurant image, perceived value, customer satisfaction, and behavioral intentions. International Journal of Hospitality Management, 27(3), 459–469. https://doi.org/10.1016/j.ijhm.2007.11.001
  • Schermelleh-Engel, K., Moosbrugger, H., & Müller, H. (2003). Evaluating the Fit of Structural Equation Models: Tests of Significance and Descriptive Goodness-of-Fit Measures. Methods of Psychological Research Online, 8(2), 23–74.
  • Sharkawi, I., Latip, M., & Mohamed, Z. A. (2021). Applying the Theory of Planned Behavior to Healthy Eating Intention Among Malaysian Adults. International Journal of Academic Research in Business and Social Sciences. https://doi.org/10.6007/ijarbss/v11-i17/11387
  • Soo-Yeon, I., & Seo, S. (2021). A Focus on the Restaurant Social Servicescape on the Solo Dining Satisfaction: Moderating Role of Restaurant Familiarity. Tour Sci Soc Kor. https://doi.org/10.17086/jts.2021.45.3.167.191
  • Tabachnick, B. G., & Fidell, L. S. (2014). Using Multivariate Statistics: Pearson new international edition (Sixth Edit). Pearson Educat ion Limited.
  • Tani, Y., Sasaki, Y., Haseda, M., Kondo, K., & Kondo, N. (2015). Eating Alone and Depression in Older Men and Women by Cohabitation Status: The JAGES Longitudinal Survey. Age and Ageing. https://doi.org/10.1093/ageing/afv145
  • Ural, A., & Kılıç, İ. (2005). Bilimsel Araştırma Süreci ve SPSS ile Veri Analizi. Detay Yayıncılık.
  • Venkatesh, V., & Davis, F. D. (2000). A Theoretical Extension of the Technology Acceptance Model: Four Longitudinal Field Studies. Management Science.
  • Wang, X., Shen, W., Wang, C., Zhang, X., Xiao, Y., He, F., Zhai, Y., Li, F., Shang, X., & Lin, J. (2016). Association Between Eating Alone and Depressive Symptom in Elders: A Cross-Sectional Study. BMC Geriatrics.
  • Yen, C.-H., Tsai, F. C., Tzeng, J.-C., & Tai, C.-Y. (2022). Why do people eat alone? An international comparison. British Food Journal, 124(10), 3152–3168.
  • Yücenur, G. N., Demirel, N. Ç., Ceylan, C., & Demirel, T. (2011). Hizmet Değerinin Müşterilerin Davranışsal Niyetleri Üzerindeki Etkisinin Yapısal Eşitlik Modeli ile Ölçülmesi . Doğuş Üniversitesi Dergisi, 12(1), 156–168.
  • Zhang, X., Chen, S., Shi, L., Gong, D., Zhang, S., Zhao, Q., Zhan, D., Vasseur, L., Wang, Y., Yu, J., Liao, Z., Xu, X., Qi, R., Wang, W., Ma, Y., Wang, P., Ye, N., Ma, D., Shi, Y., … You, M. (2021). Haplotype-Resolved Genome Assembly Provides Insights Into Evolutionary History of the Tea Plant Camellia Sinensis. Nature Genetics. https://doi.org/10.1038/s41588-021-00895-y
Toplam 57 adet kaynakça vardır.

Ayrıntılar

Birincil Dil İngilizce
Konular Turizm (Diğer)
Bölüm Contents
Yazarlar

Gökhan Onat 0000-0001-5072-948X

Erken Görünüm Tarihi 15 Ekim 2024
Yayımlanma Tarihi
Gönderilme Tarihi 2 Mayıs 2024
Kabul Tarihi 12 Ekim 2024
Yayımlandığı Sayı Yıl 2024 Sayı: Special Issue 2 - Sustainability, Innovation and Changing Dynamics in Tourism: From Local to Global

Kaynak Göster

APA Onat, G. (2024). The effect of eating alone on behavioral intention: A case of Rize. Journal of Multidisciplinary Academic Tourism(Special Issue 2 - Sustainability, Innovation and Changing Dynamics in Tourism: From Local to Global), 13-21. https://doi.org/10.31822/jomat.2024-SP-2-13



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