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Gastronomik Deneyimsel Değerlerin Tekrar Ziyaret Niyetine Etkisi: Eskişehir Örneği

Yıl 2022, Cilt: 12 Sayı: 3, 1919 - 1950, 30.11.2022
https://doi.org/10.48146/odusobiad.1114975

Öz

Bu araştırmanın amacı, Eskişehir’i ziyaret eden turistlerin gastronomik deneyimsel değerlerinin tekrar ziyaret niyetine etkisini belirlemeye çalışmaktır. Bu kapsamda araştırmada nicel araştırma yöntemlerinden biri olan anket tekniği kullanılmıştır. Veriler Eskişehir’i ziyaret eden 399 yerli turistten anket tekniğiyle toplanmıştır. Toplanan veriler demografik analizler, geçerlilik güvenirlik, açıklayıcı faktör analizi (AFA), doğrulayıcı faktör analizi (DFA) ve yapısal eşitlik modellemesi (YEM) analizlerine tabi tutulmuştur. Analiz sonuçları, yerli turistlerin Eskişehir ile ilgili bilgiye sosyal medya aracılığıyla ulaştığı, en çok ziyaret ettikleri yerlerin sokak yemekleri, yerel lokantalar ve fast food restoranlar olduğu ve bireysel seyahat tercih ettikleri bulgusuna ulaşılmıştır. Hipotezlere ilişkin bulgulara bakıldığında, epistemik değer, sağlık değeri ve fiyat değerinin tekrar ziyaret niyeti üzerinde etkisi desteklenmiş olup duygusal değer, etkileşim değeri, tat-kalite ve prestij değerinin desteklenmediği tespit edilmiştir.

Kaynakça

  • Abdullah, S. I. N. W. & Lui, E. (2018). Satısfactıon Drıvers And Revısıt Intentıon Of Internatıonal Tourısts İn Malaysıa, Journal Of Tourism, Hospitality And Environment Management, 3(9), 1-13.
  • Aho, S. K. (2001). Towards A General Theory Of Touristic Experiences: Modeling Experience Process İn Tourism, Tourism Review. 56(3-4), 33-37.
  • Akgöl, Y. (2012). Gastronomi Turizmi ve Türkiye’yi Ziyaret Eden Yabancı Turistlerin Gastronomi Deneyimlerinin Değerlendirilmesi. Yayımlanmamış Yüksek Lisans Tezi, Mersin Üniversitesi Sosyal Bilimler Enstitüsü, Mersin.
  • Akyürek, S. & Kutukız, D. (2020). Gastro Turistlerin Deneyimleri: Gastronomi Turları Kapsamında Nitel Bir Araştırma, Journal Of Tourism And Gastronomy Studies, 8(4), 3319-3346.
  • Aşık, N. A. (2018). Turistlerin Yerel Mutfak Tüketim Değeri Boyutlarının Destinasyona Yönelik Olumlu Tutum, Tavsiye Etme Ve Tekrar Ziyaret Etme Niyetine Etkisi, Journal Of Tourism And Gastronomy Studies, 6(2), 548-562.
  • Babin, B. & Darden, W. R. (1995). Consumer Self-Regulation İn A Retail Environment, Journal Of Retailing, 71(1), 47–70.
  • Babin, B. J., Darden, W. R. & Griffin, M. (1994). Work And/Or Fun: Measuring Hedonic And Utilitarian Shopping Value. Journal Of Consumer Research, 20(4), 644–656.
  • 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.
  • Chang, M., Kim, J.-H. & Kim, D. (2018). The Effect Of Food Tourism Behavior On Food Festival Visitor’s Revisit Intention. Sustainability, 10(10), 1-15.
  • Chang, R. C. Y., Kivela, J. & Mak, A. H. N. (2010). Food Preferences Of Chinese Tourists, Annals Of Tourism Research, 37(4), 989-1011.
  • Chang, J., Morrison, A. M., Lin, S. H.-H. & Ho, C.-Y. (2020). How Do Food Consumption Motivations And Emotions Affect The Experiential Values And Well-Being Of Foodies? British Food Journal, 123(2), 627-648.
  • Choe, J. Y. (Jacey), & Kim, S. (Sam). (2018). Effects Of Tourists’ Local Food Consumption Value On Attitude, Food Destination Image, And Behavioral Intention. International Journal Of Hospitality Management, 71, 1–10.
  • Choe, J. Y. (Jacey), & Kim, S. (Sam). (2018b). Development And Validation Of A Multidimensional Tourist’s Local Food Consumption Value (TLFCV) Scale. International Journal Of Hospitality Management, 1-15.
  • Cole, S. T. & Scott, D. (2004). Examining The Mediating Role Of Experience Quality İn A Model Of Tourist Experiences. Journal Of Travel & Tourism Marketing, 16(1), 79-90.
  • Çakır, H. A. (2020). Gastronomik Deneyimsel Değer, Destinasyon İmajı Ve Davranışsal Niyet İlişkisi: Unesco Gastronomi Şehirlerinde Bir Araştırma, Muğla Sıtkı Koçman Üniversitesi Sosyal Bilimler Enstitüsü, Turizm İşletmeciliği Ana Bilim Dalı, Doktora Tezi, Muğla.
  • Dimitrovski, D. & Crespi-Vallbona, M. (2016). Role Of Food Neophilia İn Food Market Tourists’ Motivational Construct: The Case Of La Boqueria İn Barcelona, Spain, Journal Of Travel & Tourism Marketing, 34(4), 475-487.
  • Eskişehir İl Kültür ve Turizm Müdürlüğü. (2021) Https://Eskisehir.Ktb.Gov.Tr/ (Erişim Tarihi: 24.01.2021).
  • Eskişehir Türk Dünyası Kültür Başkenti Hakkında, (2013). Https://Web.Archive.Org/Web/20150409180529/Http://Www.Eskisehir2013.Org.Tr/İndex.Php/Tr/Eskisehir2013/Eskisehir-2013-Turk-Dunyasi-Kultur-Baskenti-Hakkinda (Erişim Tarihi: 20.11.2021).
  • Geleneksel Mutfak, Https://Www.Kulturportali.Gov.Tr/Turkiye/Eskisehir/Neyenir/Kuzu-Sorpa (Erişim Tarihi; 10.12.2021). Kültür Portalı, (2021). Geleneksel Mutfak, https://www.kulturportali.gov.tr/turkiye/eskisehir/neyenir/harsil (Erişim Tarihi; 10.12.2021).
  • Gentile, C., Spiller, N. & Noci, G. (2007). How To Sustain The Customer Experience, European Management Journal, 25(5), 395-410.
  • Hamid, A. H. A. & Mohamad, M. R. (2020). Validating Theory Of Planned Behavior With Formative Affective Attitude To Understand Tourist Revisit Intention, International Journal Of Trend İn Scientific Research And Development (IJTSRD), 4(2), 594-598.
  • Hanai, T., Oguchi, T., Ando, K. & Yamaguchi, K. (2008). Important Attributes Of Lodgings To Gain Repeat Business: A Comparison Between Individual Travels And Group Travels. International Journal Of Hospitality Management, 27(2), 268–275.
  • Sivrihisar Haşhaşlı, 2021. Https://Www.Sivrihisar.Com.Tr/Hashasli-Gozleme-Ve-Tarifi/ (Erişim Tarihi; 11.12.2021).
  • Hegarty, J. A. & Barry O’Mahony, G. (2001). Gastronomy: A Phenomenon Of Cultural Expressionism And An Aesthetic For Living. International Journal Of Hospitality Management, 20(1), 3-13.
  • Holbrook, M. B. (1999). Consumer Value: A Framework For Analysis And Research. Psychology Press.
  • 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.
  • Huang, S & Hsu, C. H. C. (2009). Effects Of Travel Motivation, Past Experience, Perceived Constraint, And Attitude On Revisit Intention. Journal Of Travel Research, 48(1), 29-44.
  • Işkın, M. (2021). Turistlerin Gastronomi Deneyimlerinin Demografik Özelliklerine Göre Belirlenmesi, Journal Of Tourısm Intellıgence And Smartness, 4(2), 256-269.
  • Kaşlı, M., Demirci, B. & Kement, Ü. (2014). Gastronomik Deneyimlerin Tekrar Ziyaret Niyetine Etkisi: Eskişehir Örneği, 15. Ulusal Turizm Kongresi, 479-491.
  • Kılıç, B. & Çakır, H. A. (2022). UNESCO Gastronomi Şehirlerinde Gastronomik Deneyimsel Değer Bileşenlerinin Tekrar Ziyaret Etme Niyeti Üzerine Etkisi, Gaziantep University Journal Of Social Sciences, 21(1) 445-458.
  • Kivela, J. & Crotts, C. J. (2006). Tourism And Gastronomy: Gastronomy’s Influence On How Tourists Experience A Destination. Journal Of Hospitality & Tourism Research, 30(3), 354-377.
  • Kültür ve Turizm Bakanlığı (2022). Eskişehir’de Yemek Kültürü, Https://Eskisehir.Ktb.Gov.Tr/TR-156622/Eskisehir39de-Yemek-Kulturu.Html, (Erişim Tarihi: 13.01.2022).
  • Mamman, M., Ogunbado, A. F. & Abu-Bakr, A. S. (2016). Factors Influencing Customer’s Behavioral Intention To Adopt Islamic Banking İn Northern Nigeria: A Proposed Framework, IOSR Journal Of Economics And Finance (IOSR-JEF), 7(1), 51-55.
  • Mathwick, C., Malhotra, N., & Rigdon, E. (2001). Experiential Value: Conceptualization, Measurement And Application İn The Catalog And Internet Shopping Environment. Journal Of Retailing, 77(1), 39-56.
  • Mathwick, C., Malhotra, N. K., & Rigdon, E. (2002). The Effect Of Dynamic Retail Experiences On Experiential Perceptions Of Value: An Internet And Catalog Comparison. Journal Of Retailing, 78(1), 51-60.
  • Eskişehir Haber, (2021). https://www.eskisehirhaber.com/yasam/muhtesem-bir-eskisehir-yemegi-pasa-h453110.html (Erişim Tarihi; 10.12.2021).
  • Eskişehir Kültür Ve Turizm Müdürlüğü, (2021). https://eskisehir.ktb.gov.tr/tr-156624/aci-gici.html (Erişim Tarihi; 10.12.2021)
  • Kültür Portalı, 2021. https://www.kulturportali.gov.tr/turkiye/eskisehir/neyenir/kuzu-sorpa (Erişim Tarihi; 10.12.2021)
  • Sivrihisar Haşhaşlı, 2021. https://www.sivrihisar.com.tr/hashasli-gozleme-ve-tarifi/ (Erişim Tarihi; 11.12.2021)
  • Nagasawa, S. (2008). Customer Experience Management. The TQM Journal, 20(4), 312-323.
  • Oğan, Y. & Durlu Özkaya, F. (2021). Artvin'i Ziyaret Eden Turistlerin Gastronomi Deneyimleri Üzerine Bir İnceleme, Güncel Turizm Araştırmaları Dergisi, 5(2), 211.227.
  • Oppermann, M. (1998). Destination Threshold Potential And The Law Of Repeat Visitation. Journal Of Travel Research, 37(2), 131-137.
  • Park, M. Y. & Muk Kim, Y. (2021). The Effects Of Local Culture Experience On Revisit Intention. 2021 21st ACIS International Winter Conference On Software Engineering, Artificial Intelligence, Networking And Parallel/Distributed Computing (SNPD-Winter), 105-109.
  • Pine, B. J. II & Gilmore, J. H. (1999). The Experience Economy: Work İs Theatre & Every Business A Stage. Harvard Business Press.
  • Pine, B. J. & Gilmore, J. (2011). The Experience Economy (Updated Edition), Harvard Business Review Press.
  • Schmitt, B. (1999). Experiential Marketing: A New Framework For Design And Communications. Design Management Journal (Former Series), 10(2), 10-16.
  • Sheth, J. N., Newman, B. I. & Gross, B. L. (1991). Why We Buy What We Buy: A Theory Of Consumption Values. Journal Of Business Research, 22(2), 159-170.
  • Sivrihisar’ın Ünlü Yemekleri (2013). Eskişehir: Kültür Yayınları.
  • Stamboulis, Y., & Skayannis, P. (2003). Innovation Strategies And Technology For Experience-Based Tourism. Tourism Management, 24(1), 35-43.
  • Stone, M. J., Soulard, J., Migacz, S. & Wolf, E. (2017). Elements Of Memorable Food, Drink, And Culinary Tourism Experiences. Journal Of Travel Research,1-12.
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  • Vivek, S. D., Beatty, S. E. & Morgan, R. M. (2012). Customer Engagement: Exploring Customer Relationships Beyond Purchase. Journal Of Marketing Theory And Practice, 20(2), 122-146.
  • Williams, P. & Soutar, G. N. (2009). Value, Satısfactıon And Behavıoral Intentıons İn An Adventure Tourısm Context. Annals Of Tourism Research, 36(3), 413-438.
  • Wu, H.-C., Cheng, C.-C. & Ai, C.-H. (2018). A Study Of Experiential Quality, Experiential Value, Trust, Corporate Reputation, Experiential Satisfaction And Behavioral Intentions For Cruise Tourists: The Case Of Hong Kong. Tourism Management, 66, 200-220.
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THE EFFECT OF GASTRONOMIC EXPERIENTIAL VALUES ON REVISIT INTENTION: THE CASE OF ESKIŞEHIR

Yıl 2022, Cilt: 12 Sayı: 3, 1919 - 1950, 30.11.2022
https://doi.org/10.48146/odusobiad.1114975

Öz

The aim of this research is to try to determine the effect of gastronomic experiential values of tourists visiting Eskişehir on their intention to revisit. In this context, the survey technique, which is one of the quantitative research methods, was used in the research. The data were collected from 399 domestic tourists visiting Eskişehir by survey technique. The collected data were subjected to demographic analysis, validity and reliability, explanatory factor analysis (EFA), confirmatory factor analysis (CFA) and structural equation modeling (SEM). The results of the analysis revealed that local tourists reach information about Eskişehir through social media, the places they visit the most are street food, local restaurants and fast food restaurants, and they prefer individual travel. Considering the findings related to the hypotheses, the effect of epistemic value, health value and price value on revisit intention was supported, but it was determined that emotional value, interaction value, taste-quality and prestige values were not supported.

Kaynakça

  • Abdullah, S. I. N. W. & Lui, E. (2018). Satısfactıon Drıvers And Revısıt Intentıon Of Internatıonal Tourısts İn Malaysıa, Journal Of Tourism, Hospitality And Environment Management, 3(9), 1-13.
  • Aho, S. K. (2001). Towards A General Theory Of Touristic Experiences: Modeling Experience Process İn Tourism, Tourism Review. 56(3-4), 33-37.
  • Akgöl, Y. (2012). Gastronomi Turizmi ve Türkiye’yi Ziyaret Eden Yabancı Turistlerin Gastronomi Deneyimlerinin Değerlendirilmesi. Yayımlanmamış Yüksek Lisans Tezi, Mersin Üniversitesi Sosyal Bilimler Enstitüsü, Mersin.
  • Akyürek, S. & Kutukız, D. (2020). Gastro Turistlerin Deneyimleri: Gastronomi Turları Kapsamında Nitel Bir Araştırma, Journal Of Tourism And Gastronomy Studies, 8(4), 3319-3346.
  • Aşık, N. A. (2018). Turistlerin Yerel Mutfak Tüketim Değeri Boyutlarının Destinasyona Yönelik Olumlu Tutum, Tavsiye Etme Ve Tekrar Ziyaret Etme Niyetine Etkisi, Journal Of Tourism And Gastronomy Studies, 6(2), 548-562.
  • Babin, B. & Darden, W. R. (1995). Consumer Self-Regulation İn A Retail Environment, Journal Of Retailing, 71(1), 47–70.
  • Babin, B. J., Darden, W. R. & Griffin, M. (1994). Work And/Or Fun: Measuring Hedonic And Utilitarian Shopping Value. Journal Of Consumer Research, 20(4), 644–656.
  • 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.
  • Chang, M., Kim, J.-H. & Kim, D. (2018). The Effect Of Food Tourism Behavior On Food Festival Visitor’s Revisit Intention. Sustainability, 10(10), 1-15.
  • Chang, R. C. Y., Kivela, J. & Mak, A. H. N. (2010). Food Preferences Of Chinese Tourists, Annals Of Tourism Research, 37(4), 989-1011.
  • Chang, J., Morrison, A. M., Lin, S. H.-H. & Ho, C.-Y. (2020). How Do Food Consumption Motivations And Emotions Affect The Experiential Values And Well-Being Of Foodies? British Food Journal, 123(2), 627-648.
  • Choe, J. Y. (Jacey), & Kim, S. (Sam). (2018). Effects Of Tourists’ Local Food Consumption Value On Attitude, Food Destination Image, And Behavioral Intention. International Journal Of Hospitality Management, 71, 1–10.
  • Choe, J. Y. (Jacey), & Kim, S. (Sam). (2018b). Development And Validation Of A Multidimensional Tourist’s Local Food Consumption Value (TLFCV) Scale. International Journal Of Hospitality Management, 1-15.
  • Cole, S. T. & Scott, D. (2004). Examining The Mediating Role Of Experience Quality İn A Model Of Tourist Experiences. Journal Of Travel & Tourism Marketing, 16(1), 79-90.
  • Çakır, H. A. (2020). Gastronomik Deneyimsel Değer, Destinasyon İmajı Ve Davranışsal Niyet İlişkisi: Unesco Gastronomi Şehirlerinde Bir Araştırma, Muğla Sıtkı Koçman Üniversitesi Sosyal Bilimler Enstitüsü, Turizm İşletmeciliği Ana Bilim Dalı, Doktora Tezi, Muğla.
  • Dimitrovski, D. & Crespi-Vallbona, M. (2016). Role Of Food Neophilia İn Food Market Tourists’ Motivational Construct: The Case Of La Boqueria İn Barcelona, Spain, Journal Of Travel & Tourism Marketing, 34(4), 475-487.
  • Eskişehir İl Kültür ve Turizm Müdürlüğü. (2021) Https://Eskisehir.Ktb.Gov.Tr/ (Erişim Tarihi: 24.01.2021).
  • Eskişehir Türk Dünyası Kültür Başkenti Hakkında, (2013). Https://Web.Archive.Org/Web/20150409180529/Http://Www.Eskisehir2013.Org.Tr/İndex.Php/Tr/Eskisehir2013/Eskisehir-2013-Turk-Dunyasi-Kultur-Baskenti-Hakkinda (Erişim Tarihi: 20.11.2021).
  • Geleneksel Mutfak, Https://Www.Kulturportali.Gov.Tr/Turkiye/Eskisehir/Neyenir/Kuzu-Sorpa (Erişim Tarihi; 10.12.2021). Kültür Portalı, (2021). Geleneksel Mutfak, https://www.kulturportali.gov.tr/turkiye/eskisehir/neyenir/harsil (Erişim Tarihi; 10.12.2021).
  • Gentile, C., Spiller, N. & Noci, G. (2007). How To Sustain The Customer Experience, European Management Journal, 25(5), 395-410.
  • Hamid, A. H. A. & Mohamad, M. R. (2020). Validating Theory Of Planned Behavior With Formative Affective Attitude To Understand Tourist Revisit Intention, International Journal Of Trend İn Scientific Research And Development (IJTSRD), 4(2), 594-598.
  • Hanai, T., Oguchi, T., Ando, K. & Yamaguchi, K. (2008). Important Attributes Of Lodgings To Gain Repeat Business: A Comparison Between Individual Travels And Group Travels. International Journal Of Hospitality Management, 27(2), 268–275.
  • Sivrihisar Haşhaşlı, 2021. Https://Www.Sivrihisar.Com.Tr/Hashasli-Gozleme-Ve-Tarifi/ (Erişim Tarihi; 11.12.2021).
  • Hegarty, J. A. & Barry O’Mahony, G. (2001). Gastronomy: A Phenomenon Of Cultural Expressionism And An Aesthetic For Living. International Journal Of Hospitality Management, 20(1), 3-13.
  • Holbrook, M. B. (1999). Consumer Value: A Framework For Analysis And Research. Psychology Press.
  • 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.
  • Huang, S & Hsu, C. H. C. (2009). Effects Of Travel Motivation, Past Experience, Perceived Constraint, And Attitude On Revisit Intention. Journal Of Travel Research, 48(1), 29-44.
  • Işkın, M. (2021). Turistlerin Gastronomi Deneyimlerinin Demografik Özelliklerine Göre Belirlenmesi, Journal Of Tourısm Intellıgence And Smartness, 4(2), 256-269.
  • Kaşlı, M., Demirci, B. & Kement, Ü. (2014). Gastronomik Deneyimlerin Tekrar Ziyaret Niyetine Etkisi: Eskişehir Örneği, 15. Ulusal Turizm Kongresi, 479-491.
  • Kılıç, B. & Çakır, H. A. (2022). UNESCO Gastronomi Şehirlerinde Gastronomik Deneyimsel Değer Bileşenlerinin Tekrar Ziyaret Etme Niyeti Üzerine Etkisi, Gaziantep University Journal Of Social Sciences, 21(1) 445-458.
  • Kivela, J. & Crotts, C. J. (2006). Tourism And Gastronomy: Gastronomy’s Influence On How Tourists Experience A Destination. Journal Of Hospitality & Tourism Research, 30(3), 354-377.
  • Kültür ve Turizm Bakanlığı (2022). Eskişehir’de Yemek Kültürü, Https://Eskisehir.Ktb.Gov.Tr/TR-156622/Eskisehir39de-Yemek-Kulturu.Html, (Erişim Tarihi: 13.01.2022).
  • Mamman, M., Ogunbado, A. F. & Abu-Bakr, A. S. (2016). Factors Influencing Customer’s Behavioral Intention To Adopt Islamic Banking İn Northern Nigeria: A Proposed Framework, IOSR Journal Of Economics And Finance (IOSR-JEF), 7(1), 51-55.
  • Mathwick, C., Malhotra, N., & Rigdon, E. (2001). Experiential Value: Conceptualization, Measurement And Application İn The Catalog And Internet Shopping Environment. Journal Of Retailing, 77(1), 39-56.
  • Mathwick, C., Malhotra, N. K., & Rigdon, E. (2002). The Effect Of Dynamic Retail Experiences On Experiential Perceptions Of Value: An Internet And Catalog Comparison. Journal Of Retailing, 78(1), 51-60.
  • Eskişehir Haber, (2021). https://www.eskisehirhaber.com/yasam/muhtesem-bir-eskisehir-yemegi-pasa-h453110.html (Erişim Tarihi; 10.12.2021).
  • Eskişehir Kültür Ve Turizm Müdürlüğü, (2021). https://eskisehir.ktb.gov.tr/tr-156624/aci-gici.html (Erişim Tarihi; 10.12.2021)
  • Kültür Portalı, 2021. https://www.kulturportali.gov.tr/turkiye/eskisehir/neyenir/kuzu-sorpa (Erişim Tarihi; 10.12.2021)
  • Sivrihisar Haşhaşlı, 2021. https://www.sivrihisar.com.tr/hashasli-gozleme-ve-tarifi/ (Erişim Tarihi; 11.12.2021)
  • Nagasawa, S. (2008). Customer Experience Management. The TQM Journal, 20(4), 312-323.
  • Oğan, Y. & Durlu Özkaya, F. (2021). Artvin'i Ziyaret Eden Turistlerin Gastronomi Deneyimleri Üzerine Bir İnceleme, Güncel Turizm Araştırmaları Dergisi, 5(2), 211.227.
  • Oppermann, M. (1998). Destination Threshold Potential And The Law Of Repeat Visitation. Journal Of Travel Research, 37(2), 131-137.
  • Park, M. Y. & Muk Kim, Y. (2021). The Effects Of Local Culture Experience On Revisit Intention. 2021 21st ACIS International Winter Conference On Software Engineering, Artificial Intelligence, Networking And Parallel/Distributed Computing (SNPD-Winter), 105-109.
  • Pine, B. J. II & Gilmore, J. H. (1999). The Experience Economy: Work İs Theatre & Every Business A Stage. Harvard Business Press.
  • Pine, B. J. & Gilmore, J. (2011). The Experience Economy (Updated Edition), Harvard Business Review Press.
  • Schmitt, B. (1999). Experiential Marketing: A New Framework For Design And Communications. Design Management Journal (Former Series), 10(2), 10-16.
  • Sheth, J. N., Newman, B. I. & Gross, B. L. (1991). Why We Buy What We Buy: A Theory Of Consumption Values. Journal Of Business Research, 22(2), 159-170.
  • Sivrihisar’ın Ünlü Yemekleri (2013). Eskişehir: Kültür Yayınları.
  • Stamboulis, Y., & Skayannis, P. (2003). Innovation Strategies And Technology For Experience-Based Tourism. Tourism Management, 24(1), 35-43.
  • Stone, M. J., Soulard, J., Migacz, S. & Wolf, E. (2017). Elements Of Memorable Food, Drink, And Culinary Tourism Experiences. Journal Of Travel Research,1-12.
  • Su, W. S., Hsu, C. C., Huang, C. H. & Chang, L. F. (2018). Setting Attributes And Revisit Intention As Mediated By Place Attachment. Social Behavior And Personality: An International Journal, 46(12), 1967-1981.
  • Sweeney, J. C. & Soutar, G. N. (2001). Consumer Perceived Value: The Development Of A Multiple Item Scale. Journal Of Retailing, 77(2), 203-220.
  • Tsai, C.-T. (Simon), & Wang, Y.-C. (2017). Experiential Value İn Branding Food Tourism. Journal Of Destination Marketing & Management, 6(1), 56-65.
  • Türk Dil Kurumu Sözlükleri, Https://Sozluk.Gov.Tr/ (Erişim Tarihi: 24.01.2022).
  • Um, S., Chon, K. & Ro, Y. (2006). Antecedents Of Revisit Intention. Annals Of Tourism Research, 33(4), 1141-1158.
  • Varshneya, G., Das, G. & Khare, A. (2017). Experiential Value: A Review And Future Research Directions. Marketing Intelligence & Planning, 35(3), 339–357.
  • Vivek, S. D., Beatty, S. E. & Morgan, R. M. (2012). Customer Engagement: Exploring Customer Relationships Beyond Purchase. Journal Of Marketing Theory And Practice, 20(2), 122-146.
  • Williams, P. & Soutar, G. N. (2009). Value, Satısfactıon And Behavıoral Intentıons İn An Adventure Tourısm Context. Annals Of Tourism Research, 36(3), 413-438.
  • Wu, H.-C., Cheng, C.-C. & Ai, C.-H. (2018). A Study Of Experiential Quality, Experiential Value, Trust, Corporate Reputation, Experiential Satisfaction And Behavioral Intentions For Cruise Tourists: The Case Of Hong Kong. Tourism Management, 66, 200-220.
  • Yemek Kültürü, Https://Www.Yemekkulturu.Net/Uzumlu-Sutlac-Tarifi.Html (Erişim Tarihi; 11.12.2021).
  • Yuan, Y.-H. “Erin”, & Wu, C. “Kenny.” (2008). Relationships Among Experiential Marketing, Experiential Value, And Customer Satisfaction. Journal Of Hospitality & Tourism Research, 32(3), 387–410.
Toplam 61 adet kaynakça vardır.

Ayrıntılar

Birincil Dil Türkçe
Bölüm ARAŞTIRMA MAKALESİ
Yazarlar

Duran Cankül 0000-0001-5067-6904

Halil Coda 0000-0002-5197-2446

Mustafa Çağatay Kızıltaş 0000-0003-2194-6041

Yayımlanma Tarihi 30 Kasım 2022
Gönderilme Tarihi 10 Mayıs 2022
Yayımlandığı Sayı Yıl 2022 Cilt: 12 Sayı: 3

Kaynak Göster

APA Cankül, D., Coda, H., & Kızıltaş, M. Ç. (2022). Gastronomik Deneyimsel Değerlerin Tekrar Ziyaret Niyetine Etkisi: Eskişehir Örneği. Ordu Üniversitesi Sosyal Bilimler Enstitüsü Sosyal Bilimler Araştırmaları Dergisi, 12(3), 1919-1950. https://doi.org/10.48146/odusobiad.1114975

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