SavedAdd your journal

Journals / Akademik MATBUAT / 2021 / Cilt: 5 - Sayı: 2

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

TURİST REHBERLERİNİN DENEYİMLERİ ÇERÇEVESİNDE TURİSTLERİN RESTORAN SEÇİMİNDE GÖZ ÖNÜNDE BULUNDURDUĞU KRİTERLER

Duran CANKÜL
Serpil KAYA
Işıl CANKÜL
Pages
45–60
Publication Date
2021-12-30
DOI
—
🏛️Bibliographic metadata and full text access for this article are provided via DergiPark.
DergiPark Record ↗
✨

AI Summary & Key Takeaways

AI Insight
⚡ TL;DR(Too Long; Didn't Read)

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.

📌 3 Key Takeaways

🎯
Objective & Hypothesis:This research aims to reveal the criteria that tourists consider while choosing a restaurant within the framework of the experience of tourist guides.
📊
Key Findings & Data:For this purpose, phenomenological research type, one of the qualitative research methods, was used in the research.
💡
Conclusion & Impact: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.
🔬Design:Research Article
📍Scope:Comprehensive Sample
⚙️Variables:Turist Rehberi · Restoran Seçimi · Restoran

Abstract

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.

Özet

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.

🔖

Cite This Article

CANKÜL, D., KAYA, S., CANKÜL, I. (2021). THE CRITERIA THAT TOURISTS CONSIDER IN CHOOSING A RESTAURANT WITHIN THE FRAMEWORK OF THE EXPERIENCES OF THE TOURIST GUIDES. Akademik MATBUAT, Cilt: 5 - Sayı: 2, 45–60. https://ajindex.com/articles/730422

📄 Full Text PDF Viewer

📄

PDF görüntüleyici hazırlanıyor...

References (13)

  1. 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.
  2. 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.
  3. 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.
  4. BESSİERE, J. (1998). Local Development and Heritage: Traditional Food and Cuisine as Tourist Attractions in Rural Areas. Sociologia Ruralis, 38(1), 21–34.
  5. CETİN, G. ve YARCAN, S. (2017). The Professional Relationship between Tour Guides and Tour Operators, Scandinavian Journal of Hospitality and Tourism, 1-14.
  6. 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.
  7. CRESSWELL, J. W. (2014).
  8. 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.
  9. GİBBS, G. R. (2007).
  10. Analyzing Qualitative Data, SAGE Publications. GREGORY, S. ve KİM, J. (2004). Restaurant Choice. Journal of Foodservice Business Research, 7(1), 81–95.
  11. GURUGE, M. C. B. (2020). Conceptual Review on Gastronomy Tourism, International Journal of Scientific and Research Publications, 10(2), 319-325.
  12. 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.
  13. 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 Wor