Research Article
‘COMPARISON OF GASTRO TOURISTS' VALUE PERCEPTIONS0OF GASTRONOMIC PRODUCT AND SOCIO DEMOGRAPHIC CHARACTERISTICS
Abstract
Tourists travel to destinations where various gastronomy events are held and delicious and different taste are served in order to have unique gastronomic experiences. Hatay, which is declared as a gastronomy city within the scope of the UNESCO creative cities network, which constitutes the application area of this research, is one of these destinations. In this sense, this study aims to compare the socio-demographic characteristics of gastro-tourists visiting Hatay and their value perceptions formed as a result of their gastronomy product experiences. The sample of the study consists of 400 domestic tourists visiting Hatay and selected by convenience sampling method, which is one of the non-probability based sampling types. The gastronomic experiential value scale was analysed in 6 dimensions by exploratory factor analysis. The findings show that there is a difference between tourists' perceptions of gastronomic experiential value and gender, marital status, travel preference, age, education level and income, but there is no difference between occupation and frequency of visit.
References
- Aho, S. K. (2001). Towards a general theory of touristic experiences: Modeling experience process in tourism. Tourism Review. 56 (3, 4): 33-37.
- Ademoğlu, A. & Şahan, M. (2023). The effects of gastronomic experience and food image towards the gastronomic products of local tourism on the intention to eat local foods: The case of Hatay. Journal of Multidisciplinary Academic Tourism, 8(2), 129-140.
- Coşkun, R., Bayraktaroğlu, S., Yıldırım, E., & Altunışık, R. (2012). Research methods in social sciences: SPSS applied. Sakarya Publishing.
- Chang, H. S. (2008). Increase Hotel Customer Value by Reducing Relevant Perceived Risk in Taiwan, Journal of Hospitality and Leisure Marketing, 16(4), 324-342.
- Choe Ja Y. & Kim S., (2018). Effects Of Tourists’ Local Food Consumption Value on Attitude, Food Destination Image, and Behavioral Intention. International Journal of Hospitality Management 71, 1–10.
- Correia, A. & Kozak, M. (2012). Exploring prestige and status on domestic destinations: The case of Algarve. Annals of Tourism Research, 39(4), 1951-1967.
- Duman, D. & Saçlı, Ç. (2023). The mediation effect of destination image on the relationship between local cuisine elements and destination selection: The case of Hatay. Journal of Multidisciplinary Academic Tourism, 8 (1), 51-66. DOI: 10.31822/jomat.2023-8-1-51
- Furst, T., Connors, M., Bisogni, C. A., Sobal, J. & Falk, L. W. (1996): Food choice: a conceptual model of the process, Appetite, vol. 26, no. 3, pp. 247-266.
- Gentile, C., Spiller, N. & Noci, G. (2007). How to Sustain the Customer Experinece: An Overview of Experience Components that Co-create Value with the Customer. European Management Journal. 25(5): 395-410.
- Glanz, K., Basil, M., Maibach, E., Goldberg, J. & Snyder, D. (1998): Why Americans eat what they do: taste, nutrition, cost, convenience, and weight control concerns as influences on food consumption, Journal of the American Dietetic Association, vol. 98, no. 10, pp. 1118-1126.
- Ha, J. & Jang, S. (2010). Effects of Service Quality and Food Quality: The Moderating Role of Atmospherics in an Ethnic Restaurant Segment, International Journal of Hospitality Management 29(3):520-529.
- Hall, C. M., Sharples, L., Mitchell, R., Macionis, N., & Cambourne, B. (Eds.). (2003). Food tourism around the world. Routledge.
- Harman, S. (2015). Experiential marketing. In B. Kılıç, B. & Z. Öter (Eds.), Current approaches in tourism marketing (2nd ed., pp. 491-515). Istanbul: Beta Basım.
- Holbrook, M. B. (1994). The Nature of Customer Value: An Axiology of Services in the Consumption Experience, İçinde (Ed.) Rust, R.T ve Oliver R.L. Service Quality: New Directions in Theory and Practice, Thousand Oaks, CA: Sage Publications, 1994.
- Ignatov, E. & Smith, S. (2006): Segmenting Canadian culinary tourists, Current Issues in Tourism, vol. 9, no. 3, pp. 235.
- Jang, S. & Feng, R. (2007). Temporal Destination Revisit Intention: The Effects of Novelty Seeking and Satisfaction, Tourism Management, 28(2), 580-590.
- Keskin, E., Ardıç Yetiş, Ş., & Nevres, S. (2022). The Relationships Between Destination Food Image, Perceived Value, Memorable Experiences and Satisfaction: The Case of Hatay. Tourism Academic Journal, 9(1), 55-82.
- Kim, G., Y. & Eves, A. (2012). Construction and Validation Of A Scale To Measure Tourist Motivation To Consume Local Food, Tourism Management 33(6):1458–1467.
- Kim, Y.G., Eves, A. & Scarles, C. (2009). “Buiding a Model of Local Food Consumption on Trips and Holidays: A Grounded Theory Approach”, International Journal Hospitalty Management. 28 (3), 423–431.
- Kittler, P. G. & Sucher, K. P. (2004). Accent On Taste, An Applied Approach To Multicultural Competency, Diabetes Spectrum, 17(4), 200-204.
- Kivela, J. & Crotts, J. C. (2006). Tourism and Gastronomy: Gastronomy’s Influence on How Tourists Experience a Destination, Journal of Hospitality and Tourism Research, 30(3): 354-377.
- Lau, R. R., Hartman, K.A. & Ware, J. E. (1986). Health As A Value, Methodological And Theoretical Considerations, Health Psychology, 5(1), 25.
- Long, M. & Schiffman, L. (2000). Consumption Values and Relationships: Segmenting The Market For Frequency Programs, Journal of Consumer Marketıng, 17(3), 214-232.
- Mckercher, B., Okumuş, F. & Okumuş, B. (2008). Food tourism as a viable market segment: it’s all how you cook the numbers. Journal Of Travel & Tourism Marketing, 25, 2,137- 148.
- Mitchell, R. D. & Hall, C. M. (2003): Seasonality in New Zealand winery visitation:An issue of demand and supply, Journal of Travel & Tourism Marketing, vol. 14, no.3-4, pp. 155-173.
- Nagasawa, S. (2008). Customer Experinece Management: Influencing on Human Kansei to Management of Technology, The TQM Journal, 20 (4): 312-323.
- OH, H. (2000). The Effect of Brand Class, Brand Awareness, and Price on Customer Value and Behavioral Intentions, Journal of Hospitality and Tourism Research, 24(2) :136-162
- Orden-Mejía, M. A. & Zambrano-Conforme, D. C. (2020). Motivations, satisfactions and the socio-demographic aspect of visitors in typical restaurants. Afr. J. Hosp. Tour. Leis, 9, 1-13.
- Qian, M. & Liu Y. (2009). The SWIPE Strategy of Experiential Marketing Mix: A Case Study of GERAGEM, Journal of Chinese Marketing. 2(1): 78-87.
- Randall, E. & Sanjur, D. (1981): Food preferences—their conceptualization and relationship to consumption, Ecology of food and nutrition, vol. 11, no. 3, pp. 151-161.
- Riley, R. W. (1995). Prestige worthy tourist behavior. Annals of Tourism Research, 22(3): 630–49.
- Sheth, J, N., Newman, B, I. & Gross, B, L. (1991b). “Why We Buy What We Buy: A Theory of Consumption Values”. Journal of Business Research. 22: 159-170.
- Şahin, S. Z., & Tosun, C. (2020). Tourists' Attitudes Towards New Gastronomy Products. Electronic Journal of Social Sciences, 19(74), 564-586.
- Tabachnick, B. G., Fidell, L. S., & Ullman, J. B. (2013). Using multivariate statistics (Vol. 6, pp. 497-516). Boston, MA: pearson.
- Tse, P. & Cotts, J. C. (2005): Antecedents of novelty seeking: International visitors’ propensity to experiment across Hong Kong’s culinary traditions, Tourism Management, vol. 26, no. 6, pp. 965-968.
- Uriely, N. (2005), The Tourist Experience, Annals of Tourism Research, 32 (1):199–216.
- Vuksanović, N., Tešanović, D., Kalenjuk, B., Portić, M. & Knežević, M. (2017). Socio-demographic characteristics as determinants of differences in perception of local gastronomy. Економика пољопривреде, 64(1), 359-373.
- Wadolowska, L., Babicz-Zielinska, E. & Czarnocinska, J. (2008): Food choice models and their relation with food preferences and eating frequency in the Polish population, Food Policy, vol. 33, pp. 122–134.
- Whittaker, G., Ledden, L. & Kalafatis, S. (2007). A Re-Examination of The Relationshaip Between Value, Satisfaction, and Intention in Business Services, Journal of Services Marketing, 21(5), 345-357.
- Williams, P. & Soutar, N. G., (2009). Value, Satısfactıon And Behavıoral Intentıons In An Adventure Tourısm Context, Annals of Tourism Research, Vol. 36/3, 413–438.
- Yazicioğlu, Y. & Erdoğan, S. SPSS Applied Scientific Research Methods, Detay Publishing, Ankara 2014.
Gastro Turistlerin Gastronomik Ürün Deneyimlerinden Elde Ettikleri Değer Algıları İle Sosyo Demografik Özelliklerinin Karşılaştırılması
Abstract
Turistler eşsiz gastronomik deneyimler yaşamak için çeşitli gastronomi etkinliklerinin yapıldığı ve lezzetli ve değişik yemeklerin sunulduğu destinasyonlara seyahat etmektedirler. Bu araştırmanın uygulama alanını oluşturan UNESCO yaratıcı şehirler ağı kapsamında gastronomi şehri olarak ilan edilen Hatay da bu destinasyonlardan biridir. Bu anlamda bu çalışma, Hatay’ı ziyaret eden gastro-turistlerin sosyo demografik özellikleri ile gastronomi ürününü deneyimleri sonucu oluşan değer algılarının karşılaştırılmasını amaçlamaktadır. Araştırmanın örneklemini Hatay’ı ziyaret eden ve olasılığa dayalı olmayan örneklem türlerinden kolayda örnekleme yöntemi ile seçilen 400 yerli turistten oluşturmaktadır. Gastronomik deneyimsel değer ölçeği açımlayıcı faktör analizi ile 6 boyutta çözümlenmiştir. Elde edilen bulgular turistlerin gastonomik deneyimsel değer algıları ile cinsiyet, medeni durum, seyahat tercihi, yaş, eğitim düzeyi ve gelir arasında fark olduğunu ancak meslek ve ziyaret sıklığı arasında bir fark olmadığını göstermektedir.
Ethical Statement
Bu çalışma Muğla Sıtkı Koçman Üniversitesi Sosyal Bilimler Enstitüsü Turizm İşletmeciliği Anabilim Dalı'nda kabul edilen "Gastronomik Deneyimsel Değer, Destinasyon İmajı ve Davranışsal Niyet İlişkisi: UNESCO Gastronomi Kentlerinde Bir Araştırma" başlıklı tezden üretilmiştir.
References
- Aho, S. K. (2001). Towards a general theory of touristic experiences: Modeling experience process in tourism. Tourism Review. 56 (3, 4): 33-37.
- Ademoğlu, A. & Şahan, M. (2023). The effects of gastronomic experience and food image towards the gastronomic products of local tourism on the intention to eat local foods: The case of Hatay. Journal of Multidisciplinary Academic Tourism, 8(2), 129-140.
- Coşkun, R., Bayraktaroğlu, S., Yıldırım, E., & Altunışık, R. (2012). Research methods in social sciences: SPSS applied. Sakarya Publishing.
- Chang, H. S. (2008). Increase Hotel Customer Value by Reducing Relevant Perceived Risk in Taiwan, Journal of Hospitality and Leisure Marketing, 16(4), 324-342.
- Choe Ja Y. & Kim S., (2018). Effects Of Tourists’ Local Food Consumption Value on Attitude, Food Destination Image, and Behavioral Intention. International Journal of Hospitality Management 71, 1–10.
- Correia, A. & Kozak, M. (2012). Exploring prestige and status on domestic destinations: The case of Algarve. Annals of Tourism Research, 39(4), 1951-1967.
- Duman, D. & Saçlı, Ç. (2023). The mediation effect of destination image on the relationship between local cuisine elements and destination selection: The case of Hatay. Journal of Multidisciplinary Academic Tourism, 8 (1), 51-66. DOI: 10.31822/jomat.2023-8-1-51
- Furst, T., Connors, M., Bisogni, C. A., Sobal, J. & Falk, L. W. (1996): Food choice: a conceptual model of the process, Appetite, vol. 26, no. 3, pp. 247-266.
- Gentile, C., Spiller, N. & Noci, G. (2007). How to Sustain the Customer Experinece: An Overview of Experience Components that Co-create Value with the Customer. European Management Journal. 25(5): 395-410.
- Glanz, K., Basil, M., Maibach, E., Goldberg, J. & Snyder, D. (1998): Why Americans eat what they do: taste, nutrition, cost, convenience, and weight control concerns as influences on food consumption, Journal of the American Dietetic Association, vol. 98, no. 10, pp. 1118-1126.
- Ha, J. & Jang, S. (2010). Effects of Service Quality and Food Quality: The Moderating Role of Atmospherics in an Ethnic Restaurant Segment, International Journal of Hospitality Management 29(3):520-529.
- Hall, C. M., Sharples, L., Mitchell, R., Macionis, N., & Cambourne, B. (Eds.). (2003). Food tourism around the world. Routledge.
- Harman, S. (2015). Experiential marketing. In B. Kılıç, B. & Z. Öter (Eds.), Current approaches in tourism marketing (2nd ed., pp. 491-515). Istanbul: Beta Basım.
- Holbrook, M. B. (1994). The Nature of Customer Value: An Axiology of Services in the Consumption Experience, İçinde (Ed.) Rust, R.T ve Oliver R.L. Service Quality: New Directions in Theory and Practice, Thousand Oaks, CA: Sage Publications, 1994.
- Ignatov, E. & Smith, S. (2006): Segmenting Canadian culinary tourists, Current Issues in Tourism, vol. 9, no. 3, pp. 235.
- Jang, S. & Feng, R. (2007). Temporal Destination Revisit Intention: The Effects of Novelty Seeking and Satisfaction, Tourism Management, 28(2), 580-590.
- Keskin, E., Ardıç Yetiş, Ş., & Nevres, S. (2022). The Relationships Between Destination Food Image, Perceived Value, Memorable Experiences and Satisfaction: The Case of Hatay. Tourism Academic Journal, 9(1), 55-82.
- Kim, G., Y. & Eves, A. (2012). Construction and Validation Of A Scale To Measure Tourist Motivation To Consume Local Food, Tourism Management 33(6):1458–1467.
- Kim, Y.G., Eves, A. & Scarles, C. (2009). “Buiding a Model of Local Food Consumption on Trips and Holidays: A Grounded Theory Approach”, International Journal Hospitalty Management. 28 (3), 423–431.
- Kittler, P. G. & Sucher, K. P. (2004). Accent On Taste, An Applied Approach To Multicultural Competency, Diabetes Spectrum, 17(4), 200-204.
- Kivela, J. & Crotts, J. C. (2006). Tourism and Gastronomy: Gastronomy’s Influence on How Tourists Experience a Destination, Journal of Hospitality and Tourism Research, 30(3): 354-377.
- Lau, R. R., Hartman, K.A. & Ware, J. E. (1986). Health As A Value, Methodological And Theoretical Considerations, Health Psychology, 5(1), 25.
- Long, M. & Schiffman, L. (2000). Consumption Values and Relationships: Segmenting The Market For Frequency Programs, Journal of Consumer Marketıng, 17(3), 214-232.
- Mckercher, B., Okumuş, F. & Okumuş, B. (2008). Food tourism as a viable market segment: it’s all how you cook the numbers. Journal Of Travel & Tourism Marketing, 25, 2,137- 148.
- Mitchell, R. D. & Hall, C. M. (2003): Seasonality in New Zealand winery visitation:An issue of demand and supply, Journal of Travel & Tourism Marketing, vol. 14, no.3-4, pp. 155-173.
- Nagasawa, S. (2008). Customer Experinece Management: Influencing on Human Kansei to Management of Technology, The TQM Journal, 20 (4): 312-323.
- OH, H. (2000). The Effect of Brand Class, Brand Awareness, and Price on Customer Value and Behavioral Intentions, Journal of Hospitality and Tourism Research, 24(2) :136-162
- Orden-Mejía, M. A. & Zambrano-Conforme, D. C. (2020). Motivations, satisfactions and the socio-demographic aspect of visitors in typical restaurants. Afr. J. Hosp. Tour. Leis, 9, 1-13.
- Qian, M. & Liu Y. (2009). The SWIPE Strategy of Experiential Marketing Mix: A Case Study of GERAGEM, Journal of Chinese Marketing. 2(1): 78-87.
- Randall, E. & Sanjur, D. (1981): Food preferences—their conceptualization and relationship to consumption, Ecology of food and nutrition, vol. 11, no. 3, pp. 151-161.
- Riley, R. W. (1995). Prestige worthy tourist behavior. Annals of Tourism Research, 22(3): 630–49.
- Sheth, J, N., Newman, B, I. & Gross, B, L. (1991b). “Why We Buy What We Buy: A Theory of Consumption Values”. Journal of Business Research. 22: 159-170.
- Şahin, S. Z., & Tosun, C. (2020). Tourists' Attitudes Towards New Gastronomy Products. Electronic Journal of Social Sciences, 19(74), 564-586.
- Tabachnick, B. G., Fidell, L. S., & Ullman, J. B. (2013). Using multivariate statistics (Vol. 6, pp. 497-516). Boston, MA: pearson.
- Tse, P. & Cotts, J. C. (2005): Antecedents of novelty seeking: International visitors’ propensity to experiment across Hong Kong’s culinary traditions, Tourism Management, vol. 26, no. 6, pp. 965-968.
- Uriely, N. (2005), The Tourist Experience, Annals of Tourism Research, 32 (1):199–216.
- Vuksanović, N., Tešanović, D., Kalenjuk, B., Portić, M. & Knežević, M. (2017). Socio-demographic characteristics as determinants of differences in perception of local gastronomy. Економика пољопривреде, 64(1), 359-373.
- Wadolowska, L., Babicz-Zielinska, E. & Czarnocinska, J. (2008): Food choice models and their relation with food preferences and eating frequency in the Polish population, Food Policy, vol. 33, pp. 122–134.
- Whittaker, G., Ledden, L. & Kalafatis, S. (2007). A Re-Examination of The Relationshaip Between Value, Satisfaction, and Intention in Business Services, Journal of Services Marketing, 21(5), 345-357.
- Williams, P. & Soutar, N. G., (2009). Value, Satısfactıon And Behavıoral Intentıons In An Adventure Tourısm Context, Annals of Tourism Research, Vol. 36/3, 413–438.
- Yazicioğlu, Y. & Erdoğan, S. SPSS Applied Scientific Research Methods, Detay Publishing, Ankara 2014.
There are 41 citations in total.
Details
| Primary Language | English |
|---|---|
| Subjects | Gastronomy, Tourist Behaviour and Visitor Experience |
| Journal Section | Research Article |
| Authors | |
| Publication Date | April 28, 2025 |
| Submission Date | August 1, 2024 |
| Acceptance Date | December 19, 2024 |
| Published in Issue | Year 2025 Volume: 14 Issue: 1 |
