The Effect of Gastronomy Brand Value Components on Travel Intention: A Case of a Route
Öz
Anahtar Kelimeler
Destekleyen Kurum
Proje Numarası
Kaynakça
- Altunışık, R., Çoşkun, R., Bayraktaroğlu, S. and Yıldırım, E. (2007). Sosyal Bilimlerde Araştırma Yöntemleri SPSS Uygulamalı. 5th Edition, Sakarya: Sakarya Publishing.
- 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.
- 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.
- 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
- Ceylan, S. (2011). Destinasyon Marka İmajı ve Pamukkale Yöresinde Bir Uygulama. International Journal of Economic and Administrative Studies. Year: 4 (7), 89-102.
- 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.
- 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.
- 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
Yazarlar
Sibel Oğuz
Bu kişi benim
0000-0002-1951-3821
Türkiye
Zafer Buzcu
*
0000-0002-8379-762X
Türkiye
Yayımlanma Tarihi
17 Ekim 2019
Gönderilme Tarihi
22 Haziran 2020
Kabul Tarihi
24 Ağustos 2020
Yayımlandığı Sayı
Yıl 2020 Cilt: 6 Sayı: 2
Cited By
EXAMINING THE IMPACTS OF RESTAURANT ATTRIBUTES ON SATISFACTION AND STORYTELLING: THE CASE OF TURKEY
Advances in Hospitality and Tourism Research (AHTR)
https://doi.org/10.30519/ahtr.925858Trabzon İli Gastronomi Rotaları
Gastroia: Journal of Gastronomy And Travel Research
https://doi.org/10.32958/gastoria.1540760