Purpose
Focusing only on the characteristics of the wine and the type of production is insufficient to give a holistic idea on consumer’s organic wine consumption behavior. Therefore, this study aims to examine the impact of attitude, perceived behavioral organic wine consumption, theory of planned behavior (TPB) control and subjective norms on organic wine consumption intention and behavior.
Design/methodology/approach
Drawing on the TPB, a theoretical model was developed and tested by partial least squares structural equation modeling method. The sample of the research consists of 304 participants from the vineyards in Izmir/Turkey.
Findings
The main result of this study reveals that the theoretical model belonging to the TPB is also valid in the case of organic wine consumption behavior. Specifically, research results indicate that attitude has the strongest direct impact on intention and indirect impact on organic wine consumption behavior while perceived behavioral control has the least impact.
Originality/value
Prediction of organic wine consumption behavior from the perspective of the TPB presents the originality of this paper.
The definition of “entrepreneurship” briefly stands for setting up a new business by taking financial and other risks to gain profits. Phenomenon of “social entrepreneurship” has emerged as a follow up concept of entrepreneurship, as a
critical issue in the context of both improvement and wellbeing of societies. Social
entrepreneurship focuses on social problems rather than profit maximization and
is especially important for gastronomy tourism due to the social local benefits
as cultural integration and employment it brings. In order to understand the
promising research areas and explore the research gap in the gastronomical
social entrepreneurship applications, bibliometric analysis is chosen since studies
are limited in the gastronomy tourism as well as social entrepreneurship. The research in subject area consisted on keywords that are used as search items for articles title section to select articles that are more accurate for the aim of the research. The analysis shows that there are 20 articles with the combination of related key word variations. When the methodologies of the related articles is analyzed, it is understood
that qualitative research with multiple and comparative case study is chosen
for almost all the related articles. The reason might be due to the
characteristics of the research topic and novelty, thus, rarity of true to life
gastronomical social innovation applications. This study is expected to guide
future studies by providing general overview of the studies and the research
gap in social entrepreneurship and gastronomy tourism.
This study aimed at analyzing the trends and unique different applications of city branding, which is a very popular and updated topic in the field of city management nowadays. This research covered a literature review on the global trends in city branding, new application types, and a few examples of successful city branding experiences. The study concluded with a real life case study in the form of SWOT analysis on Izmir's city branding applications, efforts, and strategies.
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