Araştırma Makalesi

The Effect of Gastronomy Brand Value Components on Travel Intention: A Case of a Route

Cilt: 6 Sayı: 2 17 Ekim 2019
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The Effect of Gastronomy Brand Value Components on Travel Intention: A Case of a Route

Öz

The aim of this research is to determine the effect of brand image, perceived quality, brand awareness and brand loyalty components on the travel intention which constitutes gastronomic brand value. Within the scope of the research, questionnaires were applied to local tourists in Adana, Mersin and Hatay, who stand out with their culinary culture and gastronomy resources. According to correlation analysis, the brand size that has the strongest relationship with travel intention was brand loyalty for Adana province (.738), brand awareness size for Mersin (.666) and brand loyalty size for Hatay (.757). Brand loyalty, brand awareness and brand image dimensions have a positive effect on travel intention for Adana and Mersin provinces. For the province of Hatay, it was determined that only the brand loyalty dimension had a positive effect on travel intention.

Anahtar Kelimeler

Destekleyen Kurum

Adana Alparslan Türkeş Science and Technology University, Coordination of Scientific Research Projects

Proje Numarası

18113010

Kaynakça

  1. Altunışık, R., Çoşkun, R., Bayraktaroğlu, S. and Yıldırım, E. (2007). Sosyal Bilimlerde Araştırma Yöntemleri SPSS Uygulamalı. 5th Edition, Sakarya: Sakarya Publishing.
  2. Amira F. (2009). The Role of Local Food in Maldives Tourism: A Focus on Promotion and Economic Development. New Zealand Tourism Research Institute. Master Thesis.
  3. Askegaard, S. and Kjeldgaard, D. (2007). Here, There, and Everywhere: Place Branding and Gastronomical Globalization in a Macromarketing Perspective. Journal of Macromarketing, 27(2), 138-147.
  4. Boo, S., Busser, J. and Baloglu, S. (2009). A Model of Customer-Based Brand Equity and its Application to Multiple Destinations. Tourism Management 30(2), 219–231. DOI:10.1016/j.tourman.2008.06.003
  5. Ceylan, S. (2011). Destinasyon Marka İmajı ve Pamukkale Yöresinde Bir Uygulama. International Journal of Economic and Administrative Studies. Year: 4 (7), 89-102.
  6. Chang, R. C. Y. and Mak, A. H. N. (2018). Understanding Gastronomic İmage From Tourists’ Perspective: A Repertory Grid Approach. Tourism Management, 68, 89-100. https://doi.org/10.1016/j.tourman.2018.03.004.
  7. Chi. H. K., Huang K. C. and Nguyen, H. M. (2019). Elements of Destination Brand Equity and Destination Familiarity Regarding Travel İntention. Journal of Retailing and Consumer Services, 52, 1-10. https://doi.org/10.1016/j.jretconser.2018.12.012.
  8. Chow I. H., Lau, V. P., Lo, T. W. C., Sha, Z., and Yun, H. (2007). Service quality in restaurant operations in China: Decision and Experiential-Oriented Perspectives. International Journal of Hospitality Management, 26(3), 698-710. DOI: 10.1016/j.ijhm.2006.07.001

Ayrıntılar

Birincil Dil

İngilizce

Konular

İşletme

Bölüm

Araştırma Makalesi

Yayımlanma Tarihi

17 Ekim 2019

Gönderilme Tarihi

22 Haziran 2020

Kabul Tarihi

24 Ağustos 2020

Yayımlandığı Sayı

Yıl 2020 Cilt: 6 Sayı: 2

Kaynak Göster

APA
Oğuz, S., Haseki, M. İ., & Buzcu, Z. (2019). The Effect of Gastronomy Brand Value Components on Travel Intention: A Case of a Route. Uluslararası Ekonomi ve Yenilik Dergisi, 6(2), 276-295. https://doi.org/10.20979/ueyd.755893
AMA
1.Oğuz S, Haseki Mİ, Buzcu Z. The Effect of Gastronomy Brand Value Components on Travel Intention: A Case of a Route. UEYD. 2019;6(2):276-295. doi:10.20979/ueyd.755893
Chicago
Oğuz, Sibel, Murat İsmet Haseki, ve Zafer Buzcu. 2019. “The Effect of Gastronomy Brand Value Components on Travel Intention: A Case of a Route”. Uluslararası Ekonomi ve Yenilik Dergisi 6 (2): 276-95. https://doi.org/10.20979/ueyd.755893.
EndNote
Oğuz S, Haseki Mİ, Buzcu Z (01 Ekim 2019) The Effect of Gastronomy Brand Value Components on Travel Intention: A Case of a Route. Uluslararası Ekonomi ve Yenilik Dergisi 6 2 276–295.
IEEE
[1]S. Oğuz, M. İ. Haseki, ve Z. Buzcu, “The Effect of Gastronomy Brand Value Components on Travel Intention: A Case of a Route”, UEYD, c. 6, sy 2, ss. 276–295, Eki. 2019, doi: 10.20979/ueyd.755893.
ISNAD
Oğuz, Sibel - Haseki, Murat İsmet - Buzcu, Zafer. “The Effect of Gastronomy Brand Value Components on Travel Intention: A Case of a Route”. Uluslararası Ekonomi ve Yenilik Dergisi 6/2 (01 Ekim 2019): 276-295. https://doi.org/10.20979/ueyd.755893.
JAMA
1.Oğuz S, Haseki Mİ, Buzcu Z. The Effect of Gastronomy Brand Value Components on Travel Intention: A Case of a Route. UEYD. 2019;6:276–295.
MLA
Oğuz, Sibel, vd. “The Effect of Gastronomy Brand Value Components on Travel Intention: A Case of a Route”. Uluslararası Ekonomi ve Yenilik Dergisi, c. 6, sy 2, Ekim 2019, ss. 276-95, doi:10.20979/ueyd.755893.
Vancouver
1.Sibel Oğuz, Murat İsmet Haseki, Zafer Buzcu. The Effect of Gastronomy Brand Value Components on Travel Intention: A Case of a Route. UEYD. 01 Ekim 2019;6(2):276-95. doi:10.20979/ueyd.755893

Cited By

Uluslararası Ekonomi ve Yenilik Dergisi

Karadeniz Teknik Üniversitesi, İİBF, İktisat Bölümü, 61080, Trabzon/Türkiye

https://dergipark.org.tr/en/pub/ueyd

33974

 This work is licensed under a Creative Commons Attribution 4.0 International License.