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Netnografik bakış açısıyla hatırlanabilir yerel kahvaltı deneyim bileşenlerinin belirlenmesi

Year 2025, Volume: 7 Issue: 1, 174 - 183, 30.06.2025

Betül Kodaş

https://doi.org/10.53601/tourismandrecreation.1555824

Abstract

Bir turizm destinasyonun mutfak kültürünü oluşturan yerel yemekler, turistlerin destinasyon seçim süreçlerinde önemli bir rol oynamakta ve toplam turizm deneyimini etkileyen önemli turistik ürünler arasında yer almaktadır. Bu çalışma hatırlanabilir yemek deneyimini yöresel kahvaltı perspektifinden ele alarak hatırlanabilir kahvaltı deneyiminin bileşenlerini anlamaya yönelik gerçekleştirilmiştir. Bu amaca ulaşmak için nitel araştırma yöntemlerinden biri olan netnografik yöntem kullanılmıştır. Bu yöntem aracılığıyla Google yorumlar üzerinden Van destinasyonunda yöresel kahvaltı hizmeti sunan ilk beş yiyecek-içecek işletmesine yapılan yorumlar örneklem olarak seçilmiştir. İçerik analizi sonucunda ulaşılan temalar betimsel analiz tekniği ile desteklenmiştir. Elde edilen sonuçlar hatırlanabilir kahvaltı deneyiminin yerel misafirperverlik, yiyecek ve servis, otantiklik, birliktelik ve değer/fiyat şeklinde olduğunu göstermektedir. Elde edilen bu bulgular turizm-yiyecek işletmelerine yönelik hatırlanabilir kahvaltı deneyimine ilişkin bir model çizerek, işletmelere bu bileşenler etrafında deneyimsel tasarımlar, sunmalar konusunda önemli bilgiler sunmaktadır. Araştırmanın sonunda bu bulgular ışığında işletme yöneticilerine uygulamaya dönük öneriler sunulmuştur.

Keywords

Kahvaltı Hatırlanabilir yerel kahvaltı deneyimi Yemek deneyimi Netnografik yöntem Van

References

  • Adongo, C. A., Anuga, S. W., & Dayour, F. (2015). Will they tell others to taste? International tourists' experience of Ghanaian cuisines. Tourism Management Perspectives, 15, 57-64.
  • Antón, C., Camarero, C., Laguna, M. & Buhalis, D. (2019). Impacts of authenticity, degree of adaptation and cultural contrast on travellers’ memorable gastronomy experiences. Journal of Hospitality Marketing & Management, 28(7), 743-764
  • Atsız, O., Cifci, I., & Rasoolimanesh, S. M. (2022). Exploring the components of meal-sharing experiences with local foods: A netnography approach. Current Issues in Tourism, 25(6), 919-936.
  • Au, N., & Law, R. (2002). Categorical classification of tourism dining. Annals of Tourism Research, 29(3), 819-833.
  • Badu-Baiden, F. (2021). Memorable local food tourism experiences and their effects on attitudinal and behavioral consequences. The Hong Kong Polytechnic University.
  • Badu-Baiden, F., Correia, A., & Kim, S. (2022a). How do tourists’ memorable local gastronomy experiences and their personal gastronomic traits influence destination loyalty? A fuzzy set approach. Journal of Travel & Tourism Marketing, 39(5), 501-515.
  • Badu-Baiden, F., Kim, S. S., Xiao, H., & Kim, J. (2022b). Understanding tourists' memorable local food experiences and their consequences: the moderating role of food destination, neophobia and previous tasting experience. International Journal of Contemporary Hospitality Management, 34(4), 1515-1542.
  • Björk, P., & Kauppinen-Räisänen, H. (2016). Local food: a source for destination attraction. International Journal of Contemporary Hospitality Management, 28(1), 177-194.
  • Cao, Y., Li, X. R., DiPietro, R. & So, K. K. F. (2019). The creation of memorable dining experiences: Formative index construction. International Journal of Hospitality Management, 82, 308-317.
  • Chandralal, L. & Valenzuela, F. R. (2013). Exploring memorable tourism experiences: Antecedents and behavioural outcomes. Journal of Economics, Business and Management, 1(2), 177-181
  • Chirakranont, R., & Sakdiyakorn, M. (2022). Conceptualizing meaningful tourism experiences: Case study of a small craft beer brewery in Thailand. Journal of Destination Marketing & Management, 23, 100691.
  • Di-Clemente, E., Hernández-Mogollón, J. M., & Campón-Cerro, A. M. (2020). Tourists’ involvement and memorable food-based experiences as new determinants of behavioural intentions towards typical products. Current Issues in Tourism, 23(18), 2319-2332.
  • Dubé, L., & Le Bel, J. (2003). The content and structure of laypeople's concept of pleasure. Cognition and emotion, 17(2), 263-295.
  • Egeli, S., Kızıldemir, Ö., & Çıkı, K. D. (2024). Müşterilerin lüks mutfak “haute cuisine” deneyimi bileşenlerinin incelenmesi: Gault Millau Rehberinde listelenen restoranlar örneği. Tourism and Recreation, 6(1), 104-112.
  • Ellis, A., Park, E., Kim, S., & Yeoman, I. (2018). What is food tourism?. Tourism management, 68, 250-263. Fields, K. (2002). Demand for the gastronomy tourism product: motivational factors. Tourism and gastronomy, 50-64.
  • Ha, J., & Jang, S.S. (2013). Variety seeking in restaurant choice and its drivers. International Journal of Hospitality Management, 32, 155-168.
  • Henderson, J. C. (2009). Food tourism reviewed. British Food Journal, 111(4), 317-326.
  • Hosany, S., Sthapit, E., & Björk, P. (2022). Memorable tourism experience: A review and research agenda. Psychology & Marketing, 39(8), 1467-1486.
  • Keskin, E., Yetiş, Ş. A., ve Sezen, N. (2022). Destinasyon yiyecek imajı, algılanan değer, hatırlanabilir deneyimler ve memnuniyet arasındaki ilişkiler: Hatay örneği. Turizm Akademik Dergisi, 9(2), 55-82.
  • Kim, J. H., Ritchie, J. B., & McCormick, B. (2012). Development of a scale to measure memorable tourism experiences. Journal of Travel research, 51(1), 12-25.
  • Kivela, J., & Crotts, J. C. (2006). Tourism and gastronomy: Gastronomy's influence on how tourists experience a destination. Journal of hospitality & tourism research, 30(3), 354-377.
  • Kodaş, B., & Aksoy, Z. (2022). Understanding of tourists' memorable local food experiences: A netnography study. Journal of Economy Culture and Society, (66), 379-396.
  • Kodaş, D. (2024a). Exploring the dimensions of traditional breakfast experience: A netnography study. European Journal of Tourism Research, 36, 3606-3606.
  • Kodaş, D. (2024b). Understanding Components of The Memorable Ethnic Food Experience: A Case of Turkish Cuisine in London. GSI Journals Serie A: Advancements in Tourism Recreation and Sports Sciences, 7(2), 543-554.
  • Kodaş, D., & Özel, Ç. H. (2023). Antecedents of gastronomy destination brand equity: an examination of gastronomy experience, motivation, and destination satisfaction. Advances in Hospitality and Tourism Research (AHTR), 11(1), 45-71.
  • Kolar, T., & Zabkar, V. (2010). A consumer-based model of authenticity: An oxymoron or the foundation of cultural heritage marketing?. Tourism management, 31(5), 652-664.
  • Kozinets, R. V. (1998). On netnography: Initial reflections on consumer research in investigations of cyberculture. Advances in Consumer Research, 25, 366–371.
  • Kozinets, R. V., Dolbec, P. Y., & Earley, A. (2014). Netnographic analysis: Understanding culture through social media data. Sage handbook of qualitative data analysis, 262-275.
  • Lashley, C. (2008). Studying hospitality: Insights from social sciences. Scandinavian Journal of Hospitality and Tourism, 8 (1), 69–84.
  • Mansour, J. S. A., & Ariffin, A. A. M. (2017). The effects of local hospitality, commercial hospitality and experience quality on behavioral intention in cultural heritage tourism. Journal of Quality Assurance in Hospitality and Tourism, 18(2), 149–172.
  • Mkono, M., Markwell, K., & Wilson, E. (2013). Applying Quan and Wang's structural model of the tourist experience: A Zimbabwean netnography of food tourism. Tourism management perspectives, 5, 68-74.
  • Nash, R., Thyne, M., & Davies, S. (2006). An investigation into customer satisfaction levels in the budget accommodation sector in Scotland: A case study of backpacker tourists and the Scottish Youth Hostels Association. Tourism Management, 27(3), 525–532.
  • Oh, H. (2000). Diners' perceptions of quality, value, and satisfaction: A practical viewpoint. Cornell Hotel and Restaurant Administration Quarterly, 41(3), 58-66.
  • Oh, H., Fiore, A. M., & Jeoung, M. (2007). Measuring experience economy concepts: Tourism applications. Journal of travel research, 46(2), 119-132.
  • Ölmez, Z.D. (2017). Gastronomi turizminde yerli ziyaretçilerin yöresel yiyeceklere yönelik unutulmaz deneyimlerinin davranışsal niyetleri üzerine etkisi: Seferihisar örneği. Yayımlanmamış Yüksek Lisans Tezi, Balıkesir Üniversitesi, Balıkesir.
  • Pine, B. J., & Gilmore, J. H. (1998). Welcome to the experience economy. Harvard Business Review, 76(Jul/Aug), 29–36.
  • Pine, B. J., & Gilmore, J. H. (1999). The experience economy. Harvard Business School Press.
  • Quan, S., & Wang, N. (2004). Towards a structural model of the tourist experience: An illustration from food experiences in tourism. Tourism management, 25(3), 297-305.
  • Ramkissoon, H., & Uysal, M. (2010). Testing the role of authenticity in cultural tourism consumption: A case of Mauritius. Tourism Analysis, 15(5), 571-583.
  • Seyitoğlu, F. (2021). Tourist experiences of guided culinary tours: the case of Istanbul. Journal of Culinary Science & Technology, 19(2), 93-114.
  • Sterchele, D. (2020). Memorable tourism experiences and their consequences: An interaction ritual (IR) theory approach. Annals of Tourism Research, 81, 102847.
  • Sthapit, E. (2017). Exploring tourists’ memorable food experiences: A study of visitors to Santa’s official hometown. Anatolia, 28(3), 404-421.
  • Sthapit, E., & Coudounaris, D. N. (2018). Memorable tourism experiences: Antecedents and outcomes. Scandinavian Journal of Hospitality and Tourism, 18(1), 72-94.
  • Sthapit, E., & Jiménez-Barreto, J. (2018). Exploring tourists’ memorable hospitality experiences: An Airbnb perspective. Tourism Management Perspectives, 28, 83–92.
  • Sthapit, E., Björk, P. & Piramanayagam, S. (2023). Motivational, emotional and memorable dimensions of non-Muslim tourists’ halal food experiences. Journal of Islamic Marketing, 14(1), 23-42.
  • Sthapit, E., Björk, P., Coudounaris, D. N., & Jiménez-Barreto, J. (2024). Memorable Halal tourism experience and its effects on place attachment. International Journal of Hospitality & Tourism Administration, 25(3), 575-601.
  • Sthapit, E., Piramanayayagam, S., & Björk, P. (2020). Tourists' motivations, emotions, and memorable local food experiences. Journal of Gastronomy and Tourism, 5(1), 17-32.
  • Stone, M. J., & Sthapit, E. (2024). Memories are not all positive: Conceptualizing negative memorable food, drink, and culinary tourism experiences. Tourism Management Perspectives, 54, 101296.
  • Stone, M. J., Soulard, J., Migacz, S., & Wolf, E. (2018). Elements of memorable food, drink, and culinary tourism experiences. Journal of Travel Research, 57(8), 1121-1132.
  • Strauss, A., & Corbin, J. (1990). Basics of qualitative research: Grounded theory procedures and techniques. Newbury Park: Sage.
  • Taecharungroj, V., & Mathayomchan, B. (2019). Analysing TripAdvisor reviews of tourist attractions in Phuket, Thailand. Tourism Management, 75, 550-568.
  • Thanh, T. V., & Kirova, V. (2018). Wine tourism experience: A netnography study. Journal of Business Research, 83, 30–37.
  • Tsai, C. T. (2016). Memorable tourist experiences and place attachment when consuming local food. International Journal of Tourism Research, 18(6), 536-548.
  • Tung, V. W. S., & Ritchie, J. B. (2011). Exploring the essence of memorable tourism experiences. Annals of tourism research, 38(4), 1367-1386.
  • Wijaya, S. (2014). Encounters with local food: The culinary experiences of international visitors in Indonesia. Yayınlanmamış doktora tezi, Victoria University.
  • Williams, H. A., Yuan, J. & Williams, R. L., Jr. (2019). Attributes of memorable gastrotourists’ experiences. Journal of Hospitality & Tourism Research, 43(3), 327-348.
  • Yi, S., Zhao, J., & Joung, H.W. (2018). Influence of price and brand image on restaurant customers’ restaurant selection attribute. Journal of Foodservice Business Research 21(2), 200-217.

Determining the memorable local breakfast experience a netnographic perspective

Year 2025, Volume: 7 Issue: 1, 174 - 183, 30.06.2025

Betül Kodaş

https://doi.org/10.53601/tourismandrecreation.1555824

Abstract

Local foods, which constitute the culinary culture of a tourism destination, play an important role in the destination selection process of tourists and are among the important tourist products that affect the total tourism experience. The current study was conducted to understand the components of a memorable breakfast experience by addressing the memorable food experience from a local breakfast perspective. To achieve this goal, the netnographic method, was used in this study. Through this method, the reviews posted by Google comments to the first five food and beverage businesses offering local breakfast service in the Van destination were selected as a sample. The themes reached as a result of the content analysis were supported by the descriptive analysis technique. The results show that the memorable breakfast experience was centered around five key dimensions: local hospitality, food and service, authenticity, togetherness and value/price. These findings build a model for the memorable breakfast experience for tourism-food businesses and provide important implications to businesses on how to offer experiential designs around these components. At the end of the research, recommendations for business managers were presented in light of these findings.

Keywords

Breakfast Memorable Local Breakfast Experience Food Experience Netnographic Method Van

References

  • Adongo, C. A., Anuga, S. W., & Dayour, F. (2015). Will they tell others to taste? International tourists' experience of Ghanaian cuisines. Tourism Management Perspectives, 15, 57-64.
  • Antón, C., Camarero, C., Laguna, M. & Buhalis, D. (2019). Impacts of authenticity, degree of adaptation and cultural contrast on travellers’ memorable gastronomy experiences. Journal of Hospitality Marketing & Management, 28(7), 743-764
  • Atsız, O., Cifci, I., & Rasoolimanesh, S. M. (2022). Exploring the components of meal-sharing experiences with local foods: A netnography approach. Current Issues in Tourism, 25(6), 919-936.
  • Au, N., & Law, R. (2002). Categorical classification of tourism dining. Annals of Tourism Research, 29(3), 819-833.
  • Badu-Baiden, F. (2021). Memorable local food tourism experiences and their effects on attitudinal and behavioral consequences. The Hong Kong Polytechnic University.
  • Badu-Baiden, F., Correia, A., & Kim, S. (2022a). How do tourists’ memorable local gastronomy experiences and their personal gastronomic traits influence destination loyalty? A fuzzy set approach. Journal of Travel & Tourism Marketing, 39(5), 501-515.
  • Badu-Baiden, F., Kim, S. S., Xiao, H., & Kim, J. (2022b). Understanding tourists' memorable local food experiences and their consequences: the moderating role of food destination, neophobia and previous tasting experience. International Journal of Contemporary Hospitality Management, 34(4), 1515-1542.
  • Björk, P., & Kauppinen-Räisänen, H. (2016). Local food: a source for destination attraction. International Journal of Contemporary Hospitality Management, 28(1), 177-194.
  • Cao, Y., Li, X. R., DiPietro, R. & So, K. K. F. (2019). The creation of memorable dining experiences: Formative index construction. International Journal of Hospitality Management, 82, 308-317.
  • Chandralal, L. & Valenzuela, F. R. (2013). Exploring memorable tourism experiences: Antecedents and behavioural outcomes. Journal of Economics, Business and Management, 1(2), 177-181
  • Chirakranont, R., & Sakdiyakorn, M. (2022). Conceptualizing meaningful tourism experiences: Case study of a small craft beer brewery in Thailand. Journal of Destination Marketing & Management, 23, 100691.
  • Di-Clemente, E., Hernández-Mogollón, J. M., & Campón-Cerro, A. M. (2020). Tourists’ involvement and memorable food-based experiences as new determinants of behavioural intentions towards typical products. Current Issues in Tourism, 23(18), 2319-2332.
  • Dubé, L., & Le Bel, J. (2003). The content and structure of laypeople's concept of pleasure. Cognition and emotion, 17(2), 263-295.
  • Egeli, S., Kızıldemir, Ö., & Çıkı, K. D. (2024). Müşterilerin lüks mutfak “haute cuisine” deneyimi bileşenlerinin incelenmesi: Gault Millau Rehberinde listelenen restoranlar örneği. Tourism and Recreation, 6(1), 104-112.
  • Ellis, A., Park, E., Kim, S., & Yeoman, I. (2018). What is food tourism?. Tourism management, 68, 250-263. Fields, K. (2002). Demand for the gastronomy tourism product: motivational factors. Tourism and gastronomy, 50-64.
  • Ha, J., & Jang, S.S. (2013). Variety seeking in restaurant choice and its drivers. International Journal of Hospitality Management, 32, 155-168.
  • Henderson, J. C. (2009). Food tourism reviewed. British Food Journal, 111(4), 317-326.
  • Hosany, S., Sthapit, E., & Björk, P. (2022). Memorable tourism experience: A review and research agenda. Psychology & Marketing, 39(8), 1467-1486.
  • Keskin, E., Yetiş, Ş. A., ve Sezen, N. (2022). Destinasyon yiyecek imajı, algılanan değer, hatırlanabilir deneyimler ve memnuniyet arasındaki ilişkiler: Hatay örneği. Turizm Akademik Dergisi, 9(2), 55-82.
  • Kim, J. H., Ritchie, J. B., & McCormick, B. (2012). Development of a scale to measure memorable tourism experiences. Journal of Travel research, 51(1), 12-25.
  • Kivela, J., & Crotts, J. C. (2006). Tourism and gastronomy: Gastronomy's influence on how tourists experience a destination. Journal of hospitality & tourism research, 30(3), 354-377.
  • Kodaş, B., & Aksoy, Z. (2022). Understanding of tourists' memorable local food experiences: A netnography study. Journal of Economy Culture and Society, (66), 379-396.
  • Kodaş, D. (2024a). Exploring the dimensions of traditional breakfast experience: A netnography study. European Journal of Tourism Research, 36, 3606-3606.
  • Kodaş, D. (2024b). Understanding Components of The Memorable Ethnic Food Experience: A Case of Turkish Cuisine in London. GSI Journals Serie A: Advancements in Tourism Recreation and Sports Sciences, 7(2), 543-554.
  • Kodaş, D., & Özel, Ç. H. (2023). Antecedents of gastronomy destination brand equity: an examination of gastronomy experience, motivation, and destination satisfaction. Advances in Hospitality and Tourism Research (AHTR), 11(1), 45-71.
  • Kolar, T., & Zabkar, V. (2010). A consumer-based model of authenticity: An oxymoron or the foundation of cultural heritage marketing?. Tourism management, 31(5), 652-664.
  • Kozinets, R. V. (1998). On netnography: Initial reflections on consumer research in investigations of cyberculture. Advances in Consumer Research, 25, 366–371.
  • Kozinets, R. V., Dolbec, P. Y., & Earley, A. (2014). Netnographic analysis: Understanding culture through social media data. Sage handbook of qualitative data analysis, 262-275.
  • Lashley, C. (2008). Studying hospitality: Insights from social sciences. Scandinavian Journal of Hospitality and Tourism, 8 (1), 69–84.
  • Mansour, J. S. A., & Ariffin, A. A. M. (2017). The effects of local hospitality, commercial hospitality and experience quality on behavioral intention in cultural heritage tourism. Journal of Quality Assurance in Hospitality and Tourism, 18(2), 149–172.
  • Mkono, M., Markwell, K., & Wilson, E. (2013). Applying Quan and Wang's structural model of the tourist experience: A Zimbabwean netnography of food tourism. Tourism management perspectives, 5, 68-74.
  • Nash, R., Thyne, M., & Davies, S. (2006). An investigation into customer satisfaction levels in the budget accommodation sector in Scotland: A case study of backpacker tourists and the Scottish Youth Hostels Association. Tourism Management, 27(3), 525–532.
  • Oh, H. (2000). Diners' perceptions of quality, value, and satisfaction: A practical viewpoint. Cornell Hotel and Restaurant Administration Quarterly, 41(3), 58-66.
  • Oh, H., Fiore, A. M., & Jeoung, M. (2007). Measuring experience economy concepts: Tourism applications. Journal of travel research, 46(2), 119-132.
  • Ölmez, Z.D. (2017). Gastronomi turizminde yerli ziyaretçilerin yöresel yiyeceklere yönelik unutulmaz deneyimlerinin davranışsal niyetleri üzerine etkisi: Seferihisar örneği. Yayımlanmamış Yüksek Lisans Tezi, Balıkesir Üniversitesi, Balıkesir.
  • Pine, B. J., & Gilmore, J. H. (1998). Welcome to the experience economy. Harvard Business Review, 76(Jul/Aug), 29–36.
  • Pine, B. J., & Gilmore, J. H. (1999). The experience economy. Harvard Business School Press.
  • Quan, S., & Wang, N. (2004). Towards a structural model of the tourist experience: An illustration from food experiences in tourism. Tourism management, 25(3), 297-305.
  • Ramkissoon, H., & Uysal, M. (2010). Testing the role of authenticity in cultural tourism consumption: A case of Mauritius. Tourism Analysis, 15(5), 571-583.
  • Seyitoğlu, F. (2021). Tourist experiences of guided culinary tours: the case of Istanbul. Journal of Culinary Science & Technology, 19(2), 93-114.
  • Sterchele, D. (2020). Memorable tourism experiences and their consequences: An interaction ritual (IR) theory approach. Annals of Tourism Research, 81, 102847.
  • Sthapit, E. (2017). Exploring tourists’ memorable food experiences: A study of visitors to Santa’s official hometown. Anatolia, 28(3), 404-421.
  • Sthapit, E., & Coudounaris, D. N. (2018). Memorable tourism experiences: Antecedents and outcomes. Scandinavian Journal of Hospitality and Tourism, 18(1), 72-94.
  • Sthapit, E., & Jiménez-Barreto, J. (2018). Exploring tourists’ memorable hospitality experiences: An Airbnb perspective. Tourism Management Perspectives, 28, 83–92.
  • Sthapit, E., Björk, P. & Piramanayagam, S. (2023). Motivational, emotional and memorable dimensions of non-Muslim tourists’ halal food experiences. Journal of Islamic Marketing, 14(1), 23-42.
  • Sthapit, E., Björk, P., Coudounaris, D. N., & Jiménez-Barreto, J. (2024). Memorable Halal tourism experience and its effects on place attachment. International Journal of Hospitality & Tourism Administration, 25(3), 575-601.
  • Sthapit, E., Piramanayayagam, S., & Björk, P. (2020). Tourists' motivations, emotions, and memorable local food experiences. Journal of Gastronomy and Tourism, 5(1), 17-32.
  • Stone, M. J., & Sthapit, E. (2024). Memories are not all positive: Conceptualizing negative memorable food, drink, and culinary tourism experiences. Tourism Management Perspectives, 54, 101296.
  • Stone, M. J., Soulard, J., Migacz, S., & Wolf, E. (2018). Elements of memorable food, drink, and culinary tourism experiences. Journal of Travel Research, 57(8), 1121-1132.
  • Strauss, A., & Corbin, J. (1990). Basics of qualitative research: Grounded theory procedures and techniques. Newbury Park: Sage.
  • Taecharungroj, V., & Mathayomchan, B. (2019). Analysing TripAdvisor reviews of tourist attractions in Phuket, Thailand. Tourism Management, 75, 550-568.
  • Thanh, T. V., & Kirova, V. (2018). Wine tourism experience: A netnography study. Journal of Business Research, 83, 30–37.
  • Tsai, C. T. (2016). Memorable tourist experiences and place attachment when consuming local food. International Journal of Tourism Research, 18(6), 536-548.
  • Tung, V. W. S., & Ritchie, J. B. (2011). Exploring the essence of memorable tourism experiences. Annals of tourism research, 38(4), 1367-1386.
  • Wijaya, S. (2014). Encounters with local food: The culinary experiences of international visitors in Indonesia. Yayınlanmamış doktora tezi, Victoria University.
  • Williams, H. A., Yuan, J. & Williams, R. L., Jr. (2019). Attributes of memorable gastrotourists’ experiences. Journal of Hospitality & Tourism Research, 43(3), 327-348.
  • Yi, S., Zhao, J., & Joung, H.W. (2018). Influence of price and brand image on restaurant customers’ restaurant selection attribute. Journal of Foodservice Business Research 21(2), 200-217.
There are 57 citations in total.

Details

Primary Language Turkish
Subjects Gastronomy Tourism
Journal Section Research Articles
Authors

Betül Kodaş 0000-0003-0309-3583

Publication Date June 30, 2025
Submission Date September 25, 2024
Acceptance Date December 24, 2024
Published in Issue Year 2025 Volume: 7 Issue: 1

Cite

APA Kodaş, B. (2025). Netnografik bakış açısıyla hatırlanabilir yerel kahvaltı deneyim bileşenlerinin belirlenmesi. Tourism and Recreation, 7(1), 174-183. https://doi.org/10.53601/tourismandrecreation.1555824
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