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Çevrimiçi Gastronomi İmajı: Türkiye Restoranlarının Tripadvisor Yorumlarının İçerik Analizi

Yıl 2017, Cilt: 4 Sayı: 2, 121 - 138, 28.12.2017

Ramazan Eren , Muhabbet Kuvvetli

Öz

Tatil satın alma kararı öncesi destinasyonlar hakkında online
bilgi araştırması yapan ziyaretçilerin sayısı artmaktadır. Bu eğilim sonucunda
ziyaretçiler geleneksel bilgi kaynaklarının yerine arama motorlarını ve sosyal
ağları bilgi kaynağı olarak kullanmaya başlamıştır. Destinasyon hakkında
edinilen bilgiler ziyaretçilerin destinasyon imajlarının oluşmasını
etkilemektedir. Günümüzde gastronomi, turizm hareketlerinin önemli bir parçası
ve bazen en belirleyici etkeni olabilmektedir. Destinasyonlar, gastronomiyi bir
çekicilik unsuru olarak kullanmaktadır. Bununla birlikte sadece gastronomi
destinasyonu imajı oluşturma eğiliminde olan destinasyonlar da mevcuttur.
Gastronomiyi çekicilik unsuru olarak kullanan destinasyonların gastronomi
imajları geliştirilmektedir. Sosyal medya ve gastronomi imajını birlikte ele
alan bu çalışma Türkiye destinasyonun online gastronomi imajını ve özellikle
online gastronomi imajı içinde en belirgin şekilde yer alan yiyecek ve
içecekleri belirlemeyi amaçlamaktadır. Araştırmada Türkiye’de bulunan 100
restoran işletmesi ve bu işletmelere ait toplam 1.000 yorum içerik analizi
yöntemiyle incelenmiştir. Restoran işletmelerinin incelenmesi için, Tripadvisor
sosyal medya web sitesinde bulunan restoran sayfaları analiz edilmiştir.
İncelenen yorumların neredeyse yarısında bir yemek veya içecek adı
bulunmamaktadır. Restoranlar en çok Deniz Mahsulleri, Akdeniz, Türk Mutfağı ve
Avrupa Mutfağı menüleri sunmaktadır. Restoran işletmelerinin sayfalarında yer
alan fotoğraflarda en çok Restoran, Müşteri ve Deniz Ürünleri görüntüleri yer
almaktadır. Yorumların içinde en çok adı geçen yiyecekler ise Kebap, Biftek, Tavuk,
Tatlı ve Meze olarak karşımıza çıkmaktadır. 

Anahtar Kelimeler

Online Gastronomi İmajı Sosyal Medya Kullanıcı Tarafından oluşturulan İçerik Tripadvisor

Kaynakça

  • Albastroiu, I. & Felea, M. (2014). The implications of user-generated content websites for tourism marketing. International Journal Economic Practices and Theories, 4, 222–229. http://www.ijept.org/index.php/ijept/article/view/The_Implications_of_User_Generated_Content_Websites_for_Tourism_Marketing
  • Alexa (2017). https://www.alexa.com/topsites/category/Recreation/Travel
  • Amaro, S. & Duarte, P. (2017). Social media use for travel purposes: a cross cultural comparison between Portugal and the UK, Information Technologies in Tourism, 17, 161. https://doi.org/10.1007/s40558-017-0074-7
  • Athena H.N. M. (2017). Online destination image: Comparing national tourism organisation's and tourists' perspectives, Tourism Management, 60, 280-297. https://doi.org/10.1016/j.tourman.2016.12.012.
  • Aydın, B. (2016). Sosyal medyada restoran imajı: Tripadvisor Örneği, Disiplinlerarası Akademik Turizm Dergisi, 1 (1), 13-30. http://dergipark.gov.tr/jomat/issue/27369/287998
  • Baloglu, S., & McCleary, K. W. (1999). A model of destination image formation, Annals of Tourism Research, 26(4), 868–897. https://doi.org/10.1016/S0160-7383(99)00030-4
  • Bertan, S., Bayram, M. & Benzergil, N. (2015). The evaluation of thermal hotels' online reviews. Turizam : međunarodni znanstveno-stručni časopis, 63 (1), 53-65. http://hrcak.srce.hr/137483
  • Bessiere, J. (1998). Local development and heritage: Traditional food and cuisine as tourist attractions in rural areas, Sociologia Ruralis, 38, 21–34. DOI: 10.1111/1467-9523.00061
  • Boniface, P. (2003). Tasting tourism: travelling for food and drink. Hampshire: Ashgate.
  • Cenni, I. & Goethals, P. (2017). Negative hotel reviews on TripAdvisor: A cross-linguistic analysis, Discourse, Context & Media, 16, 22-30, https://doi.org/10.1016/j.dcm.2017.01.004.
  • Chang, R.C.Y., Kivela, J., & Mak, A.H.N., (2010). Food preferences of Chinese tourists. Annals of Tourism Research, 37 (4), 989–1011. https://doi.org/10.1016/j.annals.2010.03.007.
  • Choe, J.Y. & Kim, S. (2018). Effects of tourists’ local food consumption value on attitude, food destination image, and behavioral intention, International Journal of Hospitality Management, 71, 1-10. https://doi.org/10.1016/j.ijhm.2017.11.007.
  • Crompton, J. (1979). An assessment of the image of Mexico as a vacation destination and the influence of geographical location upon the image, Journal of Travel Research, 17(4), 18-23. https://doi.org/10.1177/004728757901700404
  • Eren, R. (2016). Türkiye’nin gastronomi imajı, ziyaretçilerin bilgi kaynakları ve harcamaları. Yayımlanmamış Doktora Tezi, Gazi Üniversitesi Eğitim Bilimleri Enstitüsü Turizm İşletmeciliği Eğitimi Anabilim Dalı, Ankara.
  • Fakeye, P. C., & Crompton, J. L. (1991). Image differences between prospective, first-time, and repeat visitors to the lower Rio Grande Valley. Journal of Travel Research, 30(2), 10-16. http://dx.doi.org/10.1177/004728759103000202.
  • Filieri, R. Alguezaui, S. & McLeay, F. (2015). Why do travelers trust TripAdvisor? Antecedents of trust towards consumer-generated media and its influence on recommendation adoption and word of mouth, Tourism Management, 51, 174-185. https://doi.org/10.1016/j.tourman.2015.05.007.
  • Gartner, W. C. (1989). Tourism image: Attribute measurement of state tourism products using Multidimensional scaling techniques. Journal of Travel Research, 28(2), 16-20. https://doi.org/10.1177/004728758902800205
  • Gretzel, U. & Yoo, K.H. (2008). Use and impact of online travel reviews. In: O’Connor P, Hopken W, Gretzel U (eds) Information and communication technologies in tourism, 35-46.
  • 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
  • Haghighi, M., Dorosti, A., Rahnama, A., & Hoseinpour, A. (2012). Evaluation of factors affecting customer loyalty in the restaurant industry, African Journal of Business Management, 6(14), 5039-5046. DOI: 10.5897/AJBM11.2765
  • Henderson, J. C. (2009). Food tourism reviewed, British Food Journal, 11(4) 317-326. https://doi.org/10.1108/00070700910951470
  • Huang, C.Y., Chou, C.J. & Lin, P.C. (2010). Involvement theory in constructing bloggers’ intention to purchase travel products. Tourism Management, 31, 513-526. doi:10.1016/j.tourman.2009.06.003
  • Hunter, W. C. (2016). The social construction of tourism online destination image: A comparative semiotic analysis of the visual representation of Seoul, Tourism Management, 54, 221-229. https://doi.org/10.1016/j.tourman.2015.11.012.
  • Kim, W. G., Lee, Y.-K., & Yoo, Y.-J. (2006). Predictors of relationship quality and relationship outcomes in luxury restaurants, Journal of Hospitality & Tourism Research, 30(2), 143-169. https://doi.org/10.1177/1096348005285086
  • Kültür ve Turizm Bakanlığı (2017). Sınır Giriş-Çıkış İstatistikleri, http://yigm.kulturturizm.gov.tr/TR,9854/sinir-giris-cikis-istatistikleri.html
  • Llodra-Riera, I., Martinez-Ruiz, M.P., Jimenez-Zarco, A.I, & Izquierdo-Yusta, A. (2015) A multidimensional analysis of the information sources construct and its relevance for destination image formation, Tourism Management, 48, 319–328. doi:10.1016/j.tourman.2014.11.012
  • Long, L. (2004). Culinary tourism. Lexington, Kentucky: The University Press of Kentucky
  • Marine-Roig, E. & Anton Clavé, S. (2016). A detailed method for destination image analysis using user-generated content. Information Technologies & Tourism, 15, 341-364. https://doi.org/10.1007/s40558-015-0040-1
  • Munar, AM,. & Jacobsen, J.S. (2013). Trust and involvement in tourism social media and web-based travel information sources, Scandinavian Journal of Hospitality and Tourism 13, 1–19. doi:10.1080/15022250.2013.764511
  • Namkung, Y. & Jang, S. S. (2008). Are highly satisfied restaurant customers really different? A quality perception perspective, International Journal of Contemporary Hospitality Management, 20 (2), 142-155. https://doi.org/10.1108/09596110810852131
  • Nelson, V. (2016). Food and image on the official visitor site of Houston, Texas, Journal of Destination Marketing & Management, 5, 2, 133-140. https://doi.org/10.1016/j.jdmm.2015.12.001
  • Pan, B., MacLaurin, T., & Crotts, J. C. (2007). Travel blogs and the implications for destination marketing, Journal of Travel Research, 46, 35-45. https://doi.org/10.1177/0047287507302378
  • Pantelidis, I. S. (2010). Electronic meal experience: a content analysis of online restaurant comments, Cornell Hospitality Quarterly, 51(4) 483–491. doi:10.1177/1938965510378574
  • Ritchie, J.R. B., Tung, V.W.S. & Ritchie, R.J.B. (2011). Tourism experience management research: Emergence, evolution and future directions, International Journal of Contemporary Hospitality Management, 23(4), 419-438. https://doi.org/10.1108/09596111111129968
  • Sánchez-Cañizares, S. M., & López-Guzmán, T. (2012). Gastronomy as a tourism resource: profile of the culinary tourist, Current Issues in Tourism, 15(3), 229-245. http://dx.doi.org/10.1080/13683500.2011.589895
  • Soriano, D. R. (2002). Customers’ expectations factors in restaurants: The situation in Spain, International Journal of Quality & Reliability Management, 19(8/9), 1055-1067. https://doi.org/10.1108/02656710210438122
  • Tiago, T., Amaral, F. & Tiago, F. (2015). The good, the bad and the ugly: food quality in UGC, In Procedia - Social and Behavioral Sciences, 175, 162-169. https://doi.org/10.1016/j.sbspro.2015.01.1187.
  • Trend, N. (2013). TripAdvisor and the issue of trust. The Telegraph. http://www.telegraph.co.uk/travel/travelnews/10399563/TripAdvisor-and-the-issue-of-trust.html.
  • TripAdvisor (2015). 6 key travel trends for 2016 TripAdvisor Insights, https://www.tripadvisor.com/TripAdvisorInsights/n2670/6-key-travel-trends-2016.
  • Tripadvisor. (2017-a). https://tripadvisor.mediaroom.com/TR-about-us 28.11.2017
  • Tripadvisor. (2017-b). https://tripadvisor.mediaroom.com/US-resources 28.11.2017
  • Xiang, Z. & Gretzel, U. (2010). Role of social media in online travel information search, Tourism Management, 31 (2), 179-188. http://dx.doi.org/10.1016/j.tourman.2009.02.016.

Yıl 2017, Cilt: 4 Sayı: 2, 121 - 138, 28.12.2017

Ramazan Eren , Muhabbet Kuvvetli

Öz

Kaynakça

  • Albastroiu, I. & Felea, M. (2014). The implications of user-generated content websites for tourism marketing. International Journal Economic Practices and Theories, 4, 222–229. http://www.ijept.org/index.php/ijept/article/view/The_Implications_of_User_Generated_Content_Websites_for_Tourism_Marketing
  • Alexa (2017). https://www.alexa.com/topsites/category/Recreation/Travel
  • Amaro, S. & Duarte, P. (2017). Social media use for travel purposes: a cross cultural comparison between Portugal and the UK, Information Technologies in Tourism, 17, 161. https://doi.org/10.1007/s40558-017-0074-7
  • Athena H.N. M. (2017). Online destination image: Comparing national tourism organisation's and tourists' perspectives, Tourism Management, 60, 280-297. https://doi.org/10.1016/j.tourman.2016.12.012.
  • Aydın, B. (2016). Sosyal medyada restoran imajı: Tripadvisor Örneği, Disiplinlerarası Akademik Turizm Dergisi, 1 (1), 13-30. http://dergipark.gov.tr/jomat/issue/27369/287998
  • Baloglu, S., & McCleary, K. W. (1999). A model of destination image formation, Annals of Tourism Research, 26(4), 868–897. https://doi.org/10.1016/S0160-7383(99)00030-4
  • Bertan, S., Bayram, M. & Benzergil, N. (2015). The evaluation of thermal hotels' online reviews. Turizam : međunarodni znanstveno-stručni časopis, 63 (1), 53-65. http://hrcak.srce.hr/137483
  • Bessiere, J. (1998). Local development and heritage: Traditional food and cuisine as tourist attractions in rural areas, Sociologia Ruralis, 38, 21–34. DOI: 10.1111/1467-9523.00061
  • Boniface, P. (2003). Tasting tourism: travelling for food and drink. Hampshire: Ashgate.
  • Cenni, I. & Goethals, P. (2017). Negative hotel reviews on TripAdvisor: A cross-linguistic analysis, Discourse, Context & Media, 16, 22-30, https://doi.org/10.1016/j.dcm.2017.01.004.
  • Chang, R.C.Y., Kivela, J., & Mak, A.H.N., (2010). Food preferences of Chinese tourists. Annals of Tourism Research, 37 (4), 989–1011. https://doi.org/10.1016/j.annals.2010.03.007.
  • Choe, J.Y. & Kim, S. (2018). Effects of tourists’ local food consumption value on attitude, food destination image, and behavioral intention, International Journal of Hospitality Management, 71, 1-10. https://doi.org/10.1016/j.ijhm.2017.11.007.
  • Crompton, J. (1979). An assessment of the image of Mexico as a vacation destination and the influence of geographical location upon the image, Journal of Travel Research, 17(4), 18-23. https://doi.org/10.1177/004728757901700404
  • Eren, R. (2016). Türkiye’nin gastronomi imajı, ziyaretçilerin bilgi kaynakları ve harcamaları. Yayımlanmamış Doktora Tezi, Gazi Üniversitesi Eğitim Bilimleri Enstitüsü Turizm İşletmeciliği Eğitimi Anabilim Dalı, Ankara.
  • Fakeye, P. C., & Crompton, J. L. (1991). Image differences between prospective, first-time, and repeat visitors to the lower Rio Grande Valley. Journal of Travel Research, 30(2), 10-16. http://dx.doi.org/10.1177/004728759103000202.
  • Filieri, R. Alguezaui, S. & McLeay, F. (2015). Why do travelers trust TripAdvisor? Antecedents of trust towards consumer-generated media and its influence on recommendation adoption and word of mouth, Tourism Management, 51, 174-185. https://doi.org/10.1016/j.tourman.2015.05.007.
  • Gartner, W. C. (1989). Tourism image: Attribute measurement of state tourism products using Multidimensional scaling techniques. Journal of Travel Research, 28(2), 16-20. https://doi.org/10.1177/004728758902800205
  • Gretzel, U. & Yoo, K.H. (2008). Use and impact of online travel reviews. In: O’Connor P, Hopken W, Gretzel U (eds) Information and communication technologies in tourism, 35-46.
  • 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
  • Haghighi, M., Dorosti, A., Rahnama, A., & Hoseinpour, A. (2012). Evaluation of factors affecting customer loyalty in the restaurant industry, African Journal of Business Management, 6(14), 5039-5046. DOI: 10.5897/AJBM11.2765
  • Henderson, J. C. (2009). Food tourism reviewed, British Food Journal, 11(4) 317-326. https://doi.org/10.1108/00070700910951470
  • Huang, C.Y., Chou, C.J. & Lin, P.C. (2010). Involvement theory in constructing bloggers’ intention to purchase travel products. Tourism Management, 31, 513-526. doi:10.1016/j.tourman.2009.06.003
  • Hunter, W. C. (2016). The social construction of tourism online destination image: A comparative semiotic analysis of the visual representation of Seoul, Tourism Management, 54, 221-229. https://doi.org/10.1016/j.tourman.2015.11.012.
  • Kim, W. G., Lee, Y.-K., & Yoo, Y.-J. (2006). Predictors of relationship quality and relationship outcomes in luxury restaurants, Journal of Hospitality & Tourism Research, 30(2), 143-169. https://doi.org/10.1177/1096348005285086
  • Kültür ve Turizm Bakanlığı (2017). Sınır Giriş-Çıkış İstatistikleri, http://yigm.kulturturizm.gov.tr/TR,9854/sinir-giris-cikis-istatistikleri.html
  • Llodra-Riera, I., Martinez-Ruiz, M.P., Jimenez-Zarco, A.I, & Izquierdo-Yusta, A. (2015) A multidimensional analysis of the information sources construct and its relevance for destination image formation, Tourism Management, 48, 319–328. doi:10.1016/j.tourman.2014.11.012
  • Long, L. (2004). Culinary tourism. Lexington, Kentucky: The University Press of Kentucky
  • Marine-Roig, E. & Anton Clavé, S. (2016). A detailed method for destination image analysis using user-generated content. Information Technologies & Tourism, 15, 341-364. https://doi.org/10.1007/s40558-015-0040-1
  • Munar, AM,. & Jacobsen, J.S. (2013). Trust and involvement in tourism social media and web-based travel information sources, Scandinavian Journal of Hospitality and Tourism 13, 1–19. doi:10.1080/15022250.2013.764511
  • Namkung, Y. & Jang, S. S. (2008). Are highly satisfied restaurant customers really different? A quality perception perspective, International Journal of Contemporary Hospitality Management, 20 (2), 142-155. https://doi.org/10.1108/09596110810852131
  • Nelson, V. (2016). Food and image on the official visitor site of Houston, Texas, Journal of Destination Marketing & Management, 5, 2, 133-140. https://doi.org/10.1016/j.jdmm.2015.12.001
  • Pan, B., MacLaurin, T., & Crotts, J. C. (2007). Travel blogs and the implications for destination marketing, Journal of Travel Research, 46, 35-45. https://doi.org/10.1177/0047287507302378
  • Pantelidis, I. S. (2010). Electronic meal experience: a content analysis of online restaurant comments, Cornell Hospitality Quarterly, 51(4) 483–491. doi:10.1177/1938965510378574
  • Ritchie, J.R. B., Tung, V.W.S. & Ritchie, R.J.B. (2011). Tourism experience management research: Emergence, evolution and future directions, International Journal of Contemporary Hospitality Management, 23(4), 419-438. https://doi.org/10.1108/09596111111129968
  • Sánchez-Cañizares, S. M., & López-Guzmán, T. (2012). Gastronomy as a tourism resource: profile of the culinary tourist, Current Issues in Tourism, 15(3), 229-245. http://dx.doi.org/10.1080/13683500.2011.589895
  • Soriano, D. R. (2002). Customers’ expectations factors in restaurants: The situation in Spain, International Journal of Quality & Reliability Management, 19(8/9), 1055-1067. https://doi.org/10.1108/02656710210438122
  • Tiago, T., Amaral, F. & Tiago, F. (2015). The good, the bad and the ugly: food quality in UGC, In Procedia - Social and Behavioral Sciences, 175, 162-169. https://doi.org/10.1016/j.sbspro.2015.01.1187.
  • Trend, N. (2013). TripAdvisor and the issue of trust. The Telegraph. http://www.telegraph.co.uk/travel/travelnews/10399563/TripAdvisor-and-the-issue-of-trust.html.
  • TripAdvisor (2015). 6 key travel trends for 2016 TripAdvisor Insights, https://www.tripadvisor.com/TripAdvisorInsights/n2670/6-key-travel-trends-2016.
  • Tripadvisor. (2017-a). https://tripadvisor.mediaroom.com/TR-about-us 28.11.2017
  • Tripadvisor. (2017-b). https://tripadvisor.mediaroom.com/US-resources 28.11.2017
  • Xiang, Z. & Gretzel, U. (2010). Role of social media in online travel information search, Tourism Management, 31 (2), 179-188. http://dx.doi.org/10.1016/j.tourman.2009.02.016.
Toplam 42 adet kaynakça vardır.

Ayrıntılar

Bölüm Makaleler
Yazarlar

Ramazan Eren 0000-0002-6619-5360

Muhabbet Kuvvetli Bu kişi benim

Yayımlanma Tarihi 28 Aralık 2017
Gönderilme Tarihi 10 Aralık 2017
Kabul Tarihi 18 Aralık 2017
Yayımlandığı Sayı Yıl 2017 Cilt: 4 Sayı: 2

Kaynak Göster

APA Eren, R., & Kuvvetli, M. (2017). Çevrimiçi Gastronomi İmajı: Türkiye Restoranlarının Tripadvisor Yorumlarının İçerik Analizi. Turizm Akademik Dergisi, 4(2), 121-138.
AMA Eren R, Kuvvetli M. Çevrimiçi Gastronomi İmajı: Türkiye Restoranlarının Tripadvisor Yorumlarının İçerik Analizi. Turizm Akademik Dergisi. Aralık 2017;4(2):121-138.
Chicago Eren, Ramazan, ve Muhabbet Kuvvetli. “Çevrimiçi Gastronomi İmajı: Türkiye Restoranlarının Tripadvisor Yorumlarının İçerik Analizi”. Turizm Akademik Dergisi 4, sy. 2 (Aralık 2017): 121-38.
EndNote Eren R, Kuvvetli M (01 Aralık 2017) Çevrimiçi Gastronomi İmajı: Türkiye Restoranlarının Tripadvisor Yorumlarının İçerik Analizi. Turizm Akademik Dergisi 4 2 121–138.
IEEE R. Eren ve M. Kuvvetli, “Çevrimiçi Gastronomi İmajı: Türkiye Restoranlarının Tripadvisor Yorumlarının İçerik Analizi”, Turizm Akademik Dergisi, c. 4, sy. 2, ss. 121–138, 2017.
ISNAD Eren, Ramazan - Kuvvetli, Muhabbet. “Çevrimiçi Gastronomi İmajı: Türkiye Restoranlarının Tripadvisor Yorumlarının İçerik Analizi”. Turizm Akademik Dergisi 4/2 (Aralık 2017), 121-138.
JAMA Eren R, Kuvvetli M. Çevrimiçi Gastronomi İmajı: Türkiye Restoranlarının Tripadvisor Yorumlarının İçerik Analizi. Turizm Akademik Dergisi. 2017;4:121–138.
MLA Eren, Ramazan ve Muhabbet Kuvvetli. “Çevrimiçi Gastronomi İmajı: Türkiye Restoranlarının Tripadvisor Yorumlarının İçerik Analizi”. Turizm Akademik Dergisi, c. 4, sy. 2, 2017, ss. 121-38.
Vancouver Eren R, Kuvvetli M. Çevrimiçi Gastronomi İmajı: Türkiye Restoranlarının Tripadvisor Yorumlarının İçerik Analizi. Turizm Akademik Dergisi. 2017;4(2):121-38.