Araştırma Makalesi

Evaluation of Gastronomical and Architectural Formations of Restaurants in Touristic Regions: The Case of Alanya

Cilt: 5 Sayı: 3 15 Aralık 2022
PDF İndir
EN

Evaluation of Gastronomical and Architectural Formations of Restaurants in Touristic Regions: The Case of Alanya

Öz

Sensory features are important in the preference of gastronomic venues by customers. Gastronomic experiences constitute one of the important motivations of tourism activities. In order to provide customer satisfaction and maintain sustainability of tourism activities, it is important to determine why the popular venues are preferred in touristic regions. In this study, the ten most preferred gastronomy places of Alanya according to TripAdvisor data, were evaluated in the intersection of gastronomy and architecture. Thus, it is aimed to obtain data that can be suggested to restaurateurs and entrepreneurs. As a result of the study, it was seen that frequently preferred high-scoring restaurants have similar characteristics. It was determined that there are examples from both Turkish and World cuisines in nine of the ten restaurants examined. As environmental values, it can be said that the view of the restaurants and the availability of parking lots are not decisive. Proximity to the city center is a common feature of the most preferred restaurants. In addition, it was observed that frequently preferred restaurants have similarities in their spatial preferences such as music, seating arrangement, color, number of customers, ventilation, lighting and furniture. Looking at the rankings and scores, it was concluded that the most preferred restaurant businesses stand out in gastronomic parameters rather than environmental and spatial parameters. According to the findings, it is suggested that restaurants that are planned to be opened in touristic areas should include local and traditional options in addition to international foods in their menus. In addition, it is recommended to consider proximity to the city centers when choosing a location, to choose brown-beige colors, pendant lighting and wooden furniture in interior design.

Anahtar Kelimeler

Kaynakça

  1. Akış, A. (2007). Alanya’da turizm ve turizmin Alanya ekonomisine etkisi. Selçuk Üniversitesi Sosyal Bilimler Enstitüsü Dergisi, 17, 15-32.
  2. Akman, E., Metin, M., Gülümoğlu, M., Durusoy, E. (2020). Alanya Ticaret ve Sanayi Odası Ekonomik Raporu. Erişim tarihi: 12 Temmuz 2022. Erişim adresi: https://www.altso.org.tr/yayinlarimiz/alanya-ekonomik-rapor/alanya-ekonomik-rapor-2020/
  3. Areni, C. S. (2003) Exploring managers’ implicit theories of atmospheric music: Comparing academic analysis to industry insight. Journal of Services Marketing, 17, 161–185.
  4. Arıker, Ç. (2012). Tüketicilerin restoran seçiminde kullandıkları seçim kriterleri ile demografik özellikleri arasındaki ilişki. Öneri Dergisi, 10(38), 11-31.
  5. Auty, S. (1992). Consumer Choice and Segmentation in the Restaurant Industry. The Service Industries Journal, 12, 324-339. http://dx.doi.org/10.1080/02642069200000042
  6. Baker, J. (1986). The role of the environment in marketing services: The consumer perspective. The services challenge: Integrating for Competitive Advantage, 1(1), 79-84.
  7. Birdir, K., & Akgöl, Y. (2015). Gastronomi turizmi ve Türkiye’yi ziyaret eden yabancı turistlerin gastronomi deneyimlerinin değerlendirilmesi. İşletme ve İktisat Çalışmaları Dergisi, 3(2), 57-68.
  8. Bitner, M. J. (1992). Servicescapes: The impact of physical surroundings on customers and employees. Journal of Marketing, 56(2), 57-71.

Ayrıntılar

Birincil Dil

İngilizce

Konular

Turizm (Diğer)

Bölüm

Araştırma Makalesi

Yayımlanma Tarihi

15 Aralık 2022

Gönderilme Tarihi

16 Ekim 2022

Kabul Tarihi

21 Kasım 2022

Yayımlandığı Sayı

Yıl 2022 Cilt: 5 Sayı: 3

Kaynak Göster

APA
Eren, E., & Şahin, M. N. (2022). Evaluation of Gastronomical and Architectural Formations of Restaurants in Touristic Regions: The Case of Alanya. Journal of Tourism Intelligence and Smartness, 5(3), 230-242. https://izlik.org/JA94GG33WL
AMA
1.Eren E, Şahin MN. Evaluation of Gastronomical and Architectural Formations of Restaurants in Touristic Regions: The Case of Alanya. JTIS. 2022;5(3):230-242. https://izlik.org/JA94GG33WL
Chicago
Eren, Erdi, ve Melike Nur Şahin. 2022. “Evaluation of Gastronomical and Architectural Formations of Restaurants in Touristic Regions: The Case of Alanya”. Journal of Tourism Intelligence and Smartness 5 (3): 230-42. https://izlik.org/JA94GG33WL.
EndNote
Eren E, Şahin MN (01 Aralık 2022) Evaluation of Gastronomical and Architectural Formations of Restaurants in Touristic Regions: The Case of Alanya. Journal of Tourism Intelligence and Smartness 5 3 230–242.
IEEE
[1]E. Eren ve M. N. Şahin, “Evaluation of Gastronomical and Architectural Formations of Restaurants in Touristic Regions: The Case of Alanya”, JTIS, c. 5, sy 3, ss. 230–242, Ara. 2022, [çevrimiçi]. Erişim adresi: https://izlik.org/JA94GG33WL
ISNAD
Eren, Erdi - Şahin, Melike Nur. “Evaluation of Gastronomical and Architectural Formations of Restaurants in Touristic Regions: The Case of Alanya”. Journal of Tourism Intelligence and Smartness 5/3 (01 Aralık 2022): 230-242. https://izlik.org/JA94GG33WL.
JAMA
1.Eren E, Şahin MN. Evaluation of Gastronomical and Architectural Formations of Restaurants in Touristic Regions: The Case of Alanya. JTIS. 2022;5:230–242.
MLA
Eren, Erdi, ve Melike Nur Şahin. “Evaluation of Gastronomical and Architectural Formations of Restaurants in Touristic Regions: The Case of Alanya”. Journal of Tourism Intelligence and Smartness, c. 5, sy 3, Aralık 2022, ss. 230-42, https://izlik.org/JA94GG33WL.
Vancouver
1.Erdi Eren, Melike Nur Şahin. Evaluation of Gastronomical and Architectural Formations of Restaurants in Touristic Regions: The Case of Alanya. JTIS [Internet]. 01 Aralık 2022;5(3):230-42. Erişim adresi: https://izlik.org/JA94GG33WL