Turkey’s Food Image, Travelers’ Revisit Intention and Tourist Expenditures: Turkey's Food Image
Autor(a) principal: | |
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Data de Publicação: | 2019 |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Anais Brasileiros de Estudos Turísticos |
Texto Completo: | https://periodicos.ufjf.br/index.php/abet/article/view/27130 |
Resumo: | This paper aims to explore the food image of Turkey by measuring the perceptions of visitors' and its effect on revisiting intentions. Food image can be defined as beliefs, feelings, and impressions of travelers about food and beverages, food and beverage establishments, culinary culture, and food and beverage related activities of a destination. The questions of this research identify: if there is a relationship among food image, tourist satisfaction and revisiting intention, to what extent visitors’ intention to take part in gastronomy tourism activities, what is the average food and beverage expenditures of the visitors. Questionnaires were distributed to 407 foreign visitors traveling in Turkey. It has been determined that the perceived food image has three dimensions: culinary culture and food, gastronomy activities, and food and beverage establishments. Visitors are very pleased with the food and beverages, and restaurants in Turkey and interested in local gastronomy. The results show that the most remembered food and beverages by the visitors are Kebap, Rakı, Döner, Aubergine, and Baklava. It has been revealed that the food image of the destination affects the visitors' revisiting intention. During their stay in Turkey, the average expenditure of visitors on food and beverage is $ 575, which is 18.9% of their holiday budget. Gastronomy is an influential factor in the satisfaction of visitors, even if it is not a touristic attraction alone. Visitors tend to participate in gastronomy-related activities during their travels. |
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Turkey’s Food Image, Travelers’ Revisit Intention and Tourist Expenditures: Turkey's Food ImageThis paper aims to explore the food image of Turkey by measuring the perceptions of visitors' and its effect on revisiting intentions. Food image can be defined as beliefs, feelings, and impressions of travelers about food and beverages, food and beverage establishments, culinary culture, and food and beverage related activities of a destination. The questions of this research identify: if there is a relationship among food image, tourist satisfaction and revisiting intention, to what extent visitors’ intention to take part in gastronomy tourism activities, what is the average food and beverage expenditures of the visitors. Questionnaires were distributed to 407 foreign visitors traveling in Turkey. It has been determined that the perceived food image has three dimensions: culinary culture and food, gastronomy activities, and food and beverage establishments. Visitors are very pleased with the food and beverages, and restaurants in Turkey and interested in local gastronomy. The results show that the most remembered food and beverages by the visitors are Kebap, Rakı, Döner, Aubergine, and Baklava. It has been revealed that the food image of the destination affects the visitors' revisiting intention. During their stay in Turkey, the average expenditure of visitors on food and beverage is $ 575, which is 18.9% of their holiday budget. Gastronomy is an influential factor in the satisfaction of visitors, even if it is not a touristic attraction alone. Visitors tend to participate in gastronomy-related activities during their travels.Este articulo busca explorar la imagen de los alimentos de Turquía midiendo las percepciones de los visitantes y su efecto en su intenció de volver a visitar el país. La imagen de los alimentos se puede definir como creencias, sentimientos e impresiones de los viajeros sobre alimentos y bebidas, establecimientos que sirven alimentos y bebidas, cultura culinaria y actividades relacionadas con alimentos y bebidas de un destino. Las preguntas fundamentales de esta investigación fueran identificar: si existe una relación entre la imagen de los alimentos, la satisfacción del turista y la intención de volver a visitar, en qué medida los visitantes tienen intención de participar en las actividades de turismo gastronómico, y cuál es el gasto promedio en alimentos y bebidas de los visitantes. Fueran distribuidos 407 cuestionarios a visitantes extranjeros que viajaban a Turquía. Se ha determinado que la imagen alimentaria percibida tiene tres dimensiones: cultura culinaria y gastronomía, actividades gastronómicas y establecimientos de alimentos y bebidas. Los visitantes están muy satisfechos con la comida y las bebidas, y los restaurantes en Turquía, y además están interesados en la gastronomía local. Los resultados muestran que los alimentos y bebidas más recordados por los visitantes son Kebap, Rakı, Döner, Berenjena y Baklava. La imagen de los alimentos del destino afecta a la intención de volver a visitar el destino. Durante su estadía en Turquía, el gasto promedio de los visitantes en alimentos y bebidas es de $575, que es el 18.9% de su presupuesto de vacaciones. La gastronomía es un factor influyente en la satisfacción de los visitantes, incluso puede ser una atracción turística por sí misma, ya que los visitantes tienden a participar en actividades relacionadas con la gastronomía durante sus viajes.Este artigo visa explorar a imagem gastronômica da Turquia, avaliando as perceções dos visitantes e seu impacto na intenção de revisitar o país. A imagem gastronômica pode ser definida como as crenças, sentimentos e impressões dos viajantes sobre alimentos e bebidas, estabelecimentos de alimentos e bebidas, cultura culinária e atividades relacionadas com alimentos e bebidas de um determinado destino. As questões fundamentais desta pesquisa foram identificar: se há existência ou não de uma relação entre imagem gastronómica, satisfação do turista e intencionalidade em revisitar o destino; também procurou-se determinar a intenção de o visitante participar em atividades de turismo gastronômico e qual o gasto médio dos visitantes com alimentos e bebidas. Foram distribuídos 407 questionários a visitantes estrangeiros viajando na Turquia. Foi possível determinar que a imagem gastronómica é percecionada em três dimensões: cultura culinária e alimentar, atividades gastronómicas e estabelecimentos de alimentos e bebidas. Os visitantes estão muito satisfeitos com a comida, bebida e restaurantes na Turquia e interessam-se pela gastronomia local. Os resultados mostram que os alimentos e bebidas dos quais os visitantes mais se lembram são Kebap, Rakı, Döner, Aubergine e Baklava. A imagem gastronómica do destino afeta a intenção de o turista revisitar o destino. Durante a estadia na Turquia, o gasto médio dos visitantes com alimentos e bebidas é de $ 575, o que representa 18,9% do orçamento de férias. A gastronomia é um fator determinante na satisfação dos visitantes, mesmo que, por si só, não seja uma atração turística. Os visitantes tendem a participar em atividades relacionadas com a gastronomia durante as suas viagens.Universidade Federal de Juiz de Fora/UFJF2019-11-25info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://periodicos.ufjf.br/index.php/abet/article/view/2713010.34019/2238-2925.2019.v9.27130Anais Brasileiros de Estudos Turísticos; Vol. 9 No. 1, 2 e 3 (2019): Current Issues on Tourism and Thematic Issue: “An Overview of Tourism in Turkey”Anais Brasileiros de Estudos Turísticos; Vol. 9 Núm. 1, 2 e 3 (2019): Current Issues on Tourism and Thematic Issue: “An Overview of Tourism in Turkey”Anais Brasileiros de Estudos Turísticos; v. 9 n. 1, 2 e 3 (2019): Current Issues on Tourism and Thematic Issue: “An Overview of Tourism in Turkey”2238-2925reponame:Anais Brasileiros de Estudos Turísticosinstname:Universidade Federal de Juiz de Fora (UFJF)instacron:UFJFenghttps://periodicos.ufjf.br/index.php/abet/article/view/27130/19822Copyright (c) 2019 Anais Brasileiros de Estudos Turísticos - ABETinfo:eu-repo/semantics/openAccessEREN, Ramazan2024-03-22T21:38:42Zoai:periodicos.ufjf.br:article/27130Revistahttps://periodicos.ufjf.br/index.php/abet/indexPUBhttps://periodicos.ufjf.br/index.php/abet/oairevista.abet@ufjf.edu.br || thiago.pimentel@ufjf.edu.br2238-29252238-2925opendoar:2024-03-22T21:38:42Anais Brasileiros de Estudos Turísticos - Universidade Federal de Juiz de Fora (UFJF)false |
dc.title.none.fl_str_mv |
Turkey’s Food Image, Travelers’ Revisit Intention and Tourist Expenditures: Turkey's Food Image |
title |
Turkey’s Food Image, Travelers’ Revisit Intention and Tourist Expenditures: Turkey's Food Image |
spellingShingle |
Turkey’s Food Image, Travelers’ Revisit Intention and Tourist Expenditures: Turkey's Food Image EREN, Ramazan |
title_short |
Turkey’s Food Image, Travelers’ Revisit Intention and Tourist Expenditures: Turkey's Food Image |
title_full |
Turkey’s Food Image, Travelers’ Revisit Intention and Tourist Expenditures: Turkey's Food Image |
title_fullStr |
Turkey’s Food Image, Travelers’ Revisit Intention and Tourist Expenditures: Turkey's Food Image |
title_full_unstemmed |
Turkey’s Food Image, Travelers’ Revisit Intention and Tourist Expenditures: Turkey's Food Image |
title_sort |
Turkey’s Food Image, Travelers’ Revisit Intention and Tourist Expenditures: Turkey's Food Image |
author |
EREN, Ramazan |
author_facet |
EREN, Ramazan |
author_role |
author |
dc.contributor.author.fl_str_mv |
EREN, Ramazan |
description |
This paper aims to explore the food image of Turkey by measuring the perceptions of visitors' and its effect on revisiting intentions. Food image can be defined as beliefs, feelings, and impressions of travelers about food and beverages, food and beverage establishments, culinary culture, and food and beverage related activities of a destination. The questions of this research identify: if there is a relationship among food image, tourist satisfaction and revisiting intention, to what extent visitors’ intention to take part in gastronomy tourism activities, what is the average food and beverage expenditures of the visitors. Questionnaires were distributed to 407 foreign visitors traveling in Turkey. It has been determined that the perceived food image has three dimensions: culinary culture and food, gastronomy activities, and food and beverage establishments. Visitors are very pleased with the food and beverages, and restaurants in Turkey and interested in local gastronomy. The results show that the most remembered food and beverages by the visitors are Kebap, Rakı, Döner, Aubergine, and Baklava. It has been revealed that the food image of the destination affects the visitors' revisiting intention. During their stay in Turkey, the average expenditure of visitors on food and beverage is $ 575, which is 18.9% of their holiday budget. Gastronomy is an influential factor in the satisfaction of visitors, even if it is not a touristic attraction alone. Visitors tend to participate in gastronomy-related activities during their travels. |
publishDate |
2019 |
dc.date.none.fl_str_mv |
2019-11-25 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
https://periodicos.ufjf.br/index.php/abet/article/view/27130 10.34019/2238-2925.2019.v9.27130 |
url |
https://periodicos.ufjf.br/index.php/abet/article/view/27130 |
identifier_str_mv |
10.34019/2238-2925.2019.v9.27130 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
https://periodicos.ufjf.br/index.php/abet/article/view/27130/19822 |
dc.rights.driver.fl_str_mv |
Copyright (c) 2019 Anais Brasileiros de Estudos Turísticos - ABET info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
Copyright (c) 2019 Anais Brasileiros de Estudos Turísticos - ABET |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Universidade Federal de Juiz de Fora/UFJF |
publisher.none.fl_str_mv |
Universidade Federal de Juiz de Fora/UFJF |
dc.source.none.fl_str_mv |
Anais Brasileiros de Estudos Turísticos; Vol. 9 No. 1, 2 e 3 (2019): Current Issues on Tourism and Thematic Issue: “An Overview of Tourism in Turkey” Anais Brasileiros de Estudos Turísticos; Vol. 9 Núm. 1, 2 e 3 (2019): Current Issues on Tourism and Thematic Issue: “An Overview of Tourism in Turkey” Anais Brasileiros de Estudos Turísticos; v. 9 n. 1, 2 e 3 (2019): Current Issues on Tourism and Thematic Issue: “An Overview of Tourism in Turkey” 2238-2925 reponame:Anais Brasileiros de Estudos Turísticos instname:Universidade Federal de Juiz de Fora (UFJF) instacron:UFJF |
instname_str |
Universidade Federal de Juiz de Fora (UFJF) |
instacron_str |
UFJF |
institution |
UFJF |
reponame_str |
Anais Brasileiros de Estudos Turísticos |
collection |
Anais Brasileiros de Estudos Turísticos |
repository.name.fl_str_mv |
Anais Brasileiros de Estudos Turísticos - Universidade Federal de Juiz de Fora (UFJF) |
repository.mail.fl_str_mv |
revista.abet@ufjf.edu.br || thiago.pimentel@ufjf.edu.br |
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1798044891000864768 |