Purpose
The purpose of this paper is to discover the common and differentiating food factors that affect tourists’ gastronomy satisfaction by comparing tourists’ gastronomic experiences at two culinary destinations in the Mediterranean region.
Design/methodology/approach
A total of 396 usable questionnaires were collected using a convenience sampling method from Cordoba (Spain) and Hatay (Turkey). The data were analysed through descriptive and multivariate analysis methods, including frequency analysis, multiple independent samples t-tests, χ2 analysis and multiple regression analyses.
Findings
The results indicate that both of the destinations primarily attract existential type gastronomic tourists; however, they also attract recreational and diversionary types of tourist, particularly in Cordoba. From the perspective of Mediterranean cuisine, food quality and traditional gastronomy were determined to be common crucial factors for tourists’ food consumption satisfaction, which outweighs the effects of price, facilities and atmosphere. In addition, service and hospitality and innovation and new tastes in the dishes are the significant factors; however, factors vary according to the destination.
Originality/value
This study makes a significant contribution to the field food tourism by identifying common significant and insignificant and differentiating food factors that affect tourists’ gastronomic satisfaction in culinary destinations within the same geographical region. The results have the potential to provide a broader perspective for destination marketers and culinary establishments.
Keywords
Local cuisine
GastronomyMenu preference
Conjoint analysis Eastern Mediterranean cuisine
AbstractAim of this study is twofold; (1) investigating consumers' preference for favorite local food menu composed of regionally known soups, appetizers, main courses and desserts, and (2) understanding the criteria on which the consumers show their trade-off attitudes. Data was collected during the 01-31 May 2015 through a survey composed of 18 menu cards and 154 usable questionnaires were gathered as a consequence. Full profile conjoint analyses were applied as statistical technique in order to analyzing data. Major findings from the empirical study point to the fact that participants confer the highest importance to the main dishes while the least importance is placed on the price. The most favored menu cards reveal that those with 'Adana kebab' are of priority to the consumers. The most favorite menu card is composed of a mixture of Adana and Gaziantep cuisines. This tradeoff behavior by the consumers illustrates that the more variety presented in the local menu, the higher the prices that could be charged.Jel Code: L66, L83
This study primarily seeks to identify the reasons of the hedonic consumption of gastronomy tourists and to explore their lifestyle of voluntary simplicity. It also aims to determine the correlation between the reasons of hedonic consumption and lifestyle of voluntary simplicity behaviours, and demographic variables. The study population consists of gastronomy tourists who visited Istanbul, Turkey in 2019. The data were collected from local gastronomy tourists who visited Istanbul between February, 20th and March 10th, 2019 and had gastronomy experiences during their visits based on purposeful sampling method. Accordingly, the study analyzed the data obtained from 440 surveys through loss data analysis, multi-slope analysis, multiple normal distribution tests. The data were examined using descriptive statistics as well as factor, t-test, ANOVA and correlation analyses. The reasons of the hedonic consumption of the gastronomy tourists were identified as consumption for togetherness, consumption for having an idea, consumption for relaxing, consumption for having an adventure and consumption for creating value. On the other hand, the lifestyle of voluntary simplicity was grouped under the dimensions of conscious purchasing behaviour, desire for self-sufficiency, durability of products, desire for simple products and desire for a comfortable life. The study lastly carried out analyses on the correlation between the reasons of the hedonic consumption and the lifestyle of voluntary simplicity trends. It consequently reported statistically significant findings between the reasons of the hedonic consumption and the lifestyle of voluntary simplicity behaviours.
The aim of this study is to determine whether relationship occurs between organizational commitment and organizational cynicism attitudes among employees who were employed in five and four star hotels located in Southeastern Anatolia Region of Turkey and to affirm the extent of the relationship. According to the findings, there is a significant (negative) relationship between three sub-dimensions of organizational cynicism (behavioral cynicism, affective cynicism and cognitive cynicism) and organizational commitment. Multiple regression and correlation analysis were applied to analyze data and identify the relationship between organizational commitment and organizational cynicism. According to the findings of the research, it is revealed that, as the level of organizational cynicism arises, attitudes toward organizational commitment decrease. Those results are consistent with findings of the previous studies that employees with cynical attitudes exhibited lower commitment in the organization. The results of this research showed that hotel employees mostly experience cognitive cynicism among sub-dimensions of cynicism and they rarely experience affective cynicism. In conclusion, it is possible to assert that employees were with medium level of organizational cynicism and organizational commitment.
ÖzBu çalışmanın amacı otel işletmelerinde çalışan işgörenlerin sosyal aylaklık (kaytarma)
THE EFFECT OF TURNOVER INTENTION AND ROLE OVERLOAD ON SOCIAL LOAFING BEHAVIORS OF HOTEL EMPLOYEES
AbstractThe aim of this research is to investigate the effect of turnover intention and role overload on social loafing behavior of hotel employees. Besides, the effect of role overload on turnover intention has been investigated. In the scope of research, questionnaire of the scales of turnover intention, role overload and social loafing have been applied to 354
Sürdürülebilir gastronomi turizmi, yiyeceklerin çevresel duyarlılıkta üretilmesini, hazırlanmasını ve tüketilmesini destekleyerek toplumun sağlığını, sosyal ve kültürel kalitesini geliştiren bir turizm çeşididir. Son yıllarda bireylerin çevreye olan duyarlılığının ve sağlıklı beslenme isteğinin artmasıyla birlikte tercihlerinde ortaya çıkan değişiklikler, sürdürülebilir gastronomi turizmi kapsamında değerlendirilen otantik yiyeceklerin önem kazanmasına neden olmuştur. Sürdürülebilir gastronomi turizminde önemli bir seyahat motivasyonu olan otantik yiyecekler, destinasyona ait gastronomik ürünlerin eşsizliği sayesinde turistlerin orijinal/özgün bir tatil deneyimi yaşamasını sağlamaktadır. Bu bağlamda, sürdürülebilir gastronomi turizmi kapsamında değerlendirilen otantik yiyecekleri incelemek üzere bir araştırma yapılmıştır. Bu amaç için sürdürülebilir gastronomi turizmi ve otantik yiyecek kavramları ayrıntılı bir şekilde analiz edilmiştir. Analiz edilen çalışmalardan ortaya çıkan genel sonuç, otantik yiyeceklerin seyahat motivasyonunun odak noktası gastronomi turizmi olan bireylere orijinal/özgün bir deneyim sunduğu yönündedir.
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