Araştırma Makalesi
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TURİST REHBERLERİNİN DENEYİMLERİ ÇERÇEVESİNDE TURİSTLERİN RESTORAN SEÇİMİNDE GÖZ ÖNÜNDE BULUNDURDUĞU KRİTERLER

Yıl 2021, Cilt: 5 Sayı: 2, 45 - 60, 30.12.2021

Öz

Bu araştırma turist rehberlerinin deneyimleri çerçevesinde turistlerin restoran seçimini yaparken göz önünde bulundurdukları kriterleri ortaya koymayı amaçlamaktadır. Bu amaç doğrultusunda araştırmada nitel araştırma yöntemlerinden fenomenolojik araştırma türü kullanılmıştır. Araştırmanın katılımcılarını Türkiye’nin farklı yerlerinde görev yapan turist rehberleri oluşturmaktadır. Veriler nitel araştırma yöntemlerinden biri olan görüşme tekniği aracılığıyla toplanmıştır. Elde edilen verilere betimsel analiz uygulanmıştır. Analiz sonuçları turist rehberlerinin en önemli kriterinin daha önceki deneyimi olduğunu göstermektedir. Deneyimlerinden yola çıkan turist rehberleri, turist grubunun yaşları, statüleri ve gelirleri doğrultusunda restoran seçimlerini daraltmaktadır. Ayrıca turist rehberleri misafir memnuniyetinin komisyonla kıyaslanamayacağını ifade ederek komisyon kriterini önemsememektedir. Diğer taraftan restoranın fiziki yeterliliği önemli bir kriterken, restoranın otantikliği ve restoranda yer alan fiyatlar diğer kriterlere göre daha az etkilidir.

Kaynakça

  • ALİ, J. ve NATH, T. (2013). Factors Affecting Consumers’ Eating-Out Choices in India: Implications for the Restaurant Industry. Journal of Foodservice Business Research, 16(2), 197–209.
  • AKGÖL, Y. (2012). Gastronomi Turizmi ve Türkiye’yi Ziyaret Eden Yabancı Turistlerin Gastronomi Deneyimlerinin Değerlendirilmesi, Mersin University, Institute of Social Sciences, Department of Tourism and Hotel Management, MA Thesis, Mersin.
  • AUTY, S. (1992). Consumer Choice and Segmentation in the Restaurant Industry. The Service Industries Journal, 12(3), 324–339.
  • BADEM, E. ve ÖZTEL, A. (2018). Restoran Seçiminde Tüketiciyi Etkileyen Faktörlerin DEMATEL Yöntemiyle Değerlendirilmesi: Bir Uygulama, Literature Islamic and Political Sciences, 3(1), 70-89.
  • BESSİERE, J. (1998). Local Development and Heritage: Traditional Food and Cuisine as Tourist Attractions in Rural Areas. Sociologia Ruralis, 38(1), 21–34.
  • CETİN, G. ve YARCAN, S. (2017). The Professional Relationship between Tour Guides and Tour Operators, Scandinavian Journal of Hospitality and Tourism, 1-14.
  • CHUA, B. L., KARİM, S., LEE, S. ve HAN, H. (2020). Customer Restaurant Choice: An Empirical Analysis of Restaurant Types and Eating-out Occasions. International Journal of Environmental Research and Public Health, 17(17), 6276.
  • CLARK, M. A. ve WOOD, R. C. (1998). Consumer Loyalty in the Restaurant Industry ‐ A Preliminary Exploration of the Issues, International Journal of Contemporary Hospitality Management, 10(4), 139–144.
  • CRESSWELL, J. W. (2014). Research Design-Qualitative, Quantitative, snd Mixeed Methods Approaches (Fourth Edition), New Delhi-Sage.
  • DHURUP, M., MAFİNİ, C. ve MALAN, J. (2013). Consumer Responses to Salient Image Attributes in Restaurant Selection in Southern Gauteng, South Africa. Mediterranean Journal of Social Sciences, 4(3), 283-294.
  • GİBBS, G. R. (2007). Analyzing Qualitative Data, SAGE Publications.
  • GREGORY, S. ve KİM, J. (2004). Restaurant Choice. Journal of Foodservice Business Research, 7(1), 81–95.
  • GURUGE, M. C. B. (2020). Conceptual Review on Gastronomy Tourism, International Journal of Scientific and Research Publications, 10(2), 319-325.
  • HALL, M. ve MİTCHELL, R., (2005). Gastronomic Tourism: Comparing Food and Wine Tourism Experiences, içinde M. Novelli (Editor), Niche Tourism, Contemporary Issues, Trendsand Cases, 89-100.
  • HALL, M. ve SHARPLES, L. (2003). The Consumption of Experiences or the Experience of Consumption? An Introduction to the Tourism of Taste. In Food Tourism around the World: Development, Management and Markets, Hall M, Sharples L, Mitchel R, Macionis N, Cambourne B (eds). ButterworthHeinemann: Oxford; 1–24.
  • HEGARTY, J. A. (2005). Developing “Subject Fields” in Culinary Arts, Science, and Gastronomy. Journal of Culinary Science ve Technology, 4(1), 5–13.
  • HENDERSON, J. C. (2004). Food as a Tourism Resource: A View from Singapore. Tourism Recreation Research, 29(3), 69–74.
  • HJALAGER, A. M. ve CORİGLİANO, M. A. (2000). Food for Tourists? Determinants of an Image. International Journal of Tourism Research, 2(4), 281–293.
  • İRİGÜLER, F. ve GÜLER, M. E. (2017). Tourist Guides’ Perceptions on Gastronomic Tourism in Turkey, Journal of Tourism and Gastronomy Studies 5(1), 3-19.
  • KARA, A., KAYNAK, E. ve KUCUKEMİROGLU, O. (1995). Marketing Strategies for Fast‐Food Restaurants: A Customer View. International Journal of Contemporary Hospitality Management, 7(4), 16–22.
  • KİVELA, J. ve CROTTS, J. C. (2006). Tourism and Gastronomy: Gastronomy's Influence on How Tourists Experience a Destination, Journal of Hospitality veTourism Research, 30(3), 354-377.
  • KOO, L.C., TAO, F. K. C. ve YEUNG, J. H. C. (1999). Preferential Segmentation of Restaurant Attributes through Conjoint Analysis. International Journal of Contemporary Hospitality Management, (5), 242-253.
  • LEWİS, R.C. (1981). Restaurant Advertising: Appeals and Consumers’ Intentions, Journal of Advertising Research, 21 (5): 69-74.
  • MILES, M. B. ve HUBERMAN A. M. (1994). An Expanded Source Book: Qualitative Data Analysis (Second Edition). London: Sage Publications.
  • MUQİT, A. (2020). Introductıon To Tour Guıdıng, Polinema Press, 1-17.
  • ÖZDEMİR, B. (2010). Yemek Yeme Olgusu: Kuramsal Bir Model Önerisi, Anatolia: Turizm Araştırmaları Dergisi, 21(2), 218-232.
  • PARSA, H. G., SELF, J. T., NJİTE, S. D. ve KİNG, T. (2005). Why Restaurants Fail. Cornell Hospitality Quarterly, 46(3), 304–323.
  • QUAN, S. ve WANG, N. (2004). Towards a Structural Model of the Tourist Experience: An Illustration from Food Experiences in Tourism. Tourism Management, 25(3), 297–305.
  • RABOTİC, B. (2010). Tourıst Guıdes in Contemporary Tourısm, International Conference on Tourism and Environment Sarajevo, 353-364.
  • ROSE, P., BEEBY, J. ve PARKER, D. (1995). Academic Rigour in the Lived Experience of Researchers Using Phenomenological Methods in Nursing. Journal of Advanced Nursing. 21(6), 1123-1129.
  • VAN MANEN, M. (2007). Phenomenology of Practice. Phenomenology ve Practice. 1(1), 11-30.
  • YILDIRIM, A. ve ŞİMŞEK, H. (2008). Sosyal Bilimlerde Nitel Araştırma Yöntemleri (6. Baskı). Ankara: Seçkin Yayıncılık.
  • WARDE, A., ve MARTENS, L. (2001). Eating Out. Social Differentiation, Consumption and Pleasure. Food Service Technology, 1(1), 63–64.
  • WYNN, J. R. (2005). Guiding Practices: Storytelling Tricks for Reproducing the Urban Landscape. Qualitative Sociology, 28(4), 399–417.

THE CRITERIA THAT TOURISTS CONSIDER IN CHOOSING A RESTAURANT WITHIN THE FRAMEWORK OF THE EXPERIENCES OF THE TOURIST GUIDES

Yıl 2021, Cilt: 5 Sayı: 2, 45 - 60, 30.12.2021

Öz

This research aims to reveal the criteria that tourists consider while choosing a restaurant within the framework of the experience of tourist guides. For this purpose, phenomenological research type, one of the qualitative research methods, was used in the research. The participants of the research are tourist guides working in different parts of Turkey. The data were collected through the interview technique, which is one of the qualitative research methods. Descriptive analysis was applied to the obtained data. The results of the analysis show that the most important criterion of tourist guides is their previous experience. Guides based on their experiences narrow down restaurant choices in line with the age, status and income of the tourist group. In addition, tourist guides do not care about the commission criteria, expressing that guest satisfaction cannot be compared with the commission. On the other hand, while the physical adequacy of the restaurant is an important criterion, the authenticity of the restaurant and the prices in the restaurant are less effective than other criteria.

Kaynakça

  • ALİ, J. ve NATH, T. (2013). Factors Affecting Consumers’ Eating-Out Choices in India: Implications for the Restaurant Industry. Journal of Foodservice Business Research, 16(2), 197–209.
  • AKGÖL, Y. (2012). Gastronomi Turizmi ve Türkiye’yi Ziyaret Eden Yabancı Turistlerin Gastronomi Deneyimlerinin Değerlendirilmesi, Mersin University, Institute of Social Sciences, Department of Tourism and Hotel Management, MA Thesis, Mersin.
  • AUTY, S. (1992). Consumer Choice and Segmentation in the Restaurant Industry. The Service Industries Journal, 12(3), 324–339.
  • BADEM, E. ve ÖZTEL, A. (2018). Restoran Seçiminde Tüketiciyi Etkileyen Faktörlerin DEMATEL Yöntemiyle Değerlendirilmesi: Bir Uygulama, Literature Islamic and Political Sciences, 3(1), 70-89.
  • BESSİERE, J. (1998). Local Development and Heritage: Traditional Food and Cuisine as Tourist Attractions in Rural Areas. Sociologia Ruralis, 38(1), 21–34.
  • CETİN, G. ve YARCAN, S. (2017). The Professional Relationship between Tour Guides and Tour Operators, Scandinavian Journal of Hospitality and Tourism, 1-14.
  • CHUA, B. L., KARİM, S., LEE, S. ve HAN, H. (2020). Customer Restaurant Choice: An Empirical Analysis of Restaurant Types and Eating-out Occasions. International Journal of Environmental Research and Public Health, 17(17), 6276.
  • CLARK, M. A. ve WOOD, R. C. (1998). Consumer Loyalty in the Restaurant Industry ‐ A Preliminary Exploration of the Issues, International Journal of Contemporary Hospitality Management, 10(4), 139–144.
  • CRESSWELL, J. W. (2014). Research Design-Qualitative, Quantitative, snd Mixeed Methods Approaches (Fourth Edition), New Delhi-Sage.
  • DHURUP, M., MAFİNİ, C. ve MALAN, J. (2013). Consumer Responses to Salient Image Attributes in Restaurant Selection in Southern Gauteng, South Africa. Mediterranean Journal of Social Sciences, 4(3), 283-294.
  • GİBBS, G. R. (2007). Analyzing Qualitative Data, SAGE Publications.
  • GREGORY, S. ve KİM, J. (2004). Restaurant Choice. Journal of Foodservice Business Research, 7(1), 81–95.
  • GURUGE, M. C. B. (2020). Conceptual Review on Gastronomy Tourism, International Journal of Scientific and Research Publications, 10(2), 319-325.
  • HALL, M. ve MİTCHELL, R., (2005). Gastronomic Tourism: Comparing Food and Wine Tourism Experiences, içinde M. Novelli (Editor), Niche Tourism, Contemporary Issues, Trendsand Cases, 89-100.
  • HALL, M. ve SHARPLES, L. (2003). The Consumption of Experiences or the Experience of Consumption? An Introduction to the Tourism of Taste. In Food Tourism around the World: Development, Management and Markets, Hall M, Sharples L, Mitchel R, Macionis N, Cambourne B (eds). ButterworthHeinemann: Oxford; 1–24.
  • HEGARTY, J. A. (2005). Developing “Subject Fields” in Culinary Arts, Science, and Gastronomy. Journal of Culinary Science ve Technology, 4(1), 5–13.
  • HENDERSON, J. C. (2004). Food as a Tourism Resource: A View from Singapore. Tourism Recreation Research, 29(3), 69–74.
  • HJALAGER, A. M. ve CORİGLİANO, M. A. (2000). Food for Tourists? Determinants of an Image. International Journal of Tourism Research, 2(4), 281–293.
  • İRİGÜLER, F. ve GÜLER, M. E. (2017). Tourist Guides’ Perceptions on Gastronomic Tourism in Turkey, Journal of Tourism and Gastronomy Studies 5(1), 3-19.
  • KARA, A., KAYNAK, E. ve KUCUKEMİROGLU, O. (1995). Marketing Strategies for Fast‐Food Restaurants: A Customer View. International Journal of Contemporary Hospitality Management, 7(4), 16–22.
  • KİVELA, J. ve CROTTS, J. C. (2006). Tourism and Gastronomy: Gastronomy's Influence on How Tourists Experience a Destination, Journal of Hospitality veTourism Research, 30(3), 354-377.
  • KOO, L.C., TAO, F. K. C. ve YEUNG, J. H. C. (1999). Preferential Segmentation of Restaurant Attributes through Conjoint Analysis. International Journal of Contemporary Hospitality Management, (5), 242-253.
  • LEWİS, R.C. (1981). Restaurant Advertising: Appeals and Consumers’ Intentions, Journal of Advertising Research, 21 (5): 69-74.
  • MILES, M. B. ve HUBERMAN A. M. (1994). An Expanded Source Book: Qualitative Data Analysis (Second Edition). London: Sage Publications.
  • MUQİT, A. (2020). Introductıon To Tour Guıdıng, Polinema Press, 1-17.
  • ÖZDEMİR, B. (2010). Yemek Yeme Olgusu: Kuramsal Bir Model Önerisi, Anatolia: Turizm Araştırmaları Dergisi, 21(2), 218-232.
  • PARSA, H. G., SELF, J. T., NJİTE, S. D. ve KİNG, T. (2005). Why Restaurants Fail. Cornell Hospitality Quarterly, 46(3), 304–323.
  • QUAN, S. ve WANG, N. (2004). Towards a Structural Model of the Tourist Experience: An Illustration from Food Experiences in Tourism. Tourism Management, 25(3), 297–305.
  • RABOTİC, B. (2010). Tourıst Guıdes in Contemporary Tourısm, International Conference on Tourism and Environment Sarajevo, 353-364.
  • ROSE, P., BEEBY, J. ve PARKER, D. (1995). Academic Rigour in the Lived Experience of Researchers Using Phenomenological Methods in Nursing. Journal of Advanced Nursing. 21(6), 1123-1129.
  • VAN MANEN, M. (2007). Phenomenology of Practice. Phenomenology ve Practice. 1(1), 11-30.
  • YILDIRIM, A. ve ŞİMŞEK, H. (2008). Sosyal Bilimlerde Nitel Araştırma Yöntemleri (6. Baskı). Ankara: Seçkin Yayıncılık.
  • WARDE, A., ve MARTENS, L. (2001). Eating Out. Social Differentiation, Consumption and Pleasure. Food Service Technology, 1(1), 63–64.
  • WYNN, J. R. (2005). Guiding Practices: Storytelling Tricks for Reproducing the Urban Landscape. Qualitative Sociology, 28(4), 399–417.
Toplam 34 adet kaynakça vardır.

Ayrıntılar

Birincil Dil Türkçe
Bölüm Makaleler
Yazarlar

Duran Cankül

Serpil Kaya

Işıl Cankül Bu kişi benim

Yayımlanma Tarihi 30 Aralık 2021
Yayımlandığı Sayı Yıl 2021 Cilt: 5 Sayı: 2

Kaynak Göster

APA Cankül, D., Kaya, S., & Cankül, I. (2021). TURİST REHBERLERİNİN DENEYİMLERİ ÇERÇEVESİNDE TURİSTLERİN RESTORAN SEÇİMİNDE GÖZ ÖNÜNDE BULUNDURDUĞU KRİTERLER. Akademik MATBUAT, 5(2), 45-60.