The Effect of Local Cuisine Perception, Gastro Activity and Gastro Experience on Destination Brand Image: The Case of Afyonkarahisar

Erdem Baydeniz; Leyla Kılıcı; Sabri Çelik

Makale detayları

The Effect of Local Cuisine Perception, Gastro Activity and Gastro Experience on Destination Brand Image: The Case of Afyonkarahisar

Yazarlar:

Erdem Baydeniz | Leyla Kılıcı | Sabri Çelik

Yayıncı:

Karabuk University

Ana Başlıklar:

Turizm (Diğer)

Dergi:

Safran Kültür ve Turizm Araştırmaları Dergisi Vol.6 Issue 1, pp.133-153

Belge Tipi:

Makale

Yayın Tarihi:

4/2023

Belge Dili:

Türkçe

Document ID (Org No.):

2001288973

pISSN:

2630-6360

Anahtar kelimeler:

Özet:

 This study aims to determine the effect of local cuisine perception, gastro-activity and gastro-experience on the destination brand image. The population of the research consists of tourists visiting Afyonkarahisar province. In the study, the data were collected using a questionnaire form with a convenience sampling method. Between 09 December 2022 and 25 January 2023, 450 questionnaires were applied to the participants, and 407 questionnaires were found suitable for analysis. The data were analyzed in the Smart PLS statistical program, and the structural equation model was used to analyze the data. In this context, it has been determined that the gastro-experiences and local cuisine perceptions of the tourists participating in the research positively affect the destination brand image. In contrast, gastro-activities do not significantly affect the destination brand image. In line with the research results, sectoral and academic recommendations were developed.

 This study aims to determine the effect of local cuisine perception, gastro-activity and gastro-experience on the destination brand image. The population of the research consists of tourists visiting Afyonkarahisar province. In the study, the data were collected using a questionnaire form with a convenience sampling method. Between 09 December 2022 and 25 January 2023, 450 questionnaires were applied to the participants, and 407 questionnaires were found suitable for analysis. The data were analyzed in the Smart PLS statistical program, and the structural equation model was used to analyze the data. In this context, it has been determined that the gastro-experiences and local cuisine perceptions of the tourists participating in the research positively affect the destination brand image. In contrast, gastro-activities do not significantly affect the destination brand image. In line with the research results, sectoral and academic recommendations were developed.

 This study aims to determine the effect of local cuisine perception, gastro-activity and gastro-experience on the destination brand image. The population of the research consists of tourists visiting Afyonkarahisar province. In the study, the data were collected using a questionnaire form with a convenience sampling method. Between 09 December 2022 and 25 January 2023, 450 questionnaires were applied to the participants, and 407 questionnaires were found suitable for analysis. The data were analyzed in the Smart PLS statistical program, and the structural equation model was used to analyze the data. In this context, it has been determined that the gastro-experiences and local cuisine perceptions of the tourists participating in the research positively affect the destination brand image. In contrast, gastro-activities do not significantly affect the destination brand image. In line with the research results, sectoral and academic recommendations were developed.

 Bu çalışmanın amacı yerel mutfak algısı, gastro-aktivitesi ve gastro-deneyimin destinasyon marka imajına etkisini belirlemektedir. Araştırmanın evrenini Afyonkarahisar ilini ziyaret eden turistler oluşturmaktadır. Araştırma verileri kolayda örneklem yöntemiyle anket formu kullanılarak toplanmıştır. 09 Aralık 2022-25 Ocak 2023 tarihleri arasında katılımcılara 450 adet anket uygulanmış ve bunlardan 407 adet anket analize uygun görülmüştür. Veriler Smart PLS istatistik programında analiz edilmiş olup verilerin çözümlenmesinde yapısal eşitlik modelinden faydalanılmıştır. Bu kapsamda araştırmaya katılan turistlerin gastro-deneyimlerinin ve yerel mutfak algılarının destinasyon marka imajı üzerinde pozitif yönlü bir etkisinin olduğu, gastro-aktivitesinin ise destinasyon marka imajı üzerinde anlamlı bir etkisinin olmadığı tespit edilmiştir. Araştırma sonuçları doğrultusunda sektörel ve akademik öneriler geliştirilmiştir.

Makale detayları

The Effect of Local Cuisine Perception, Gastro Activity and Gastro Experience on Destination Brand Image: The Case of Afyonkarahisar

Yazarlar:

Erdem Baydeniz | Leyla Kılıcı | Sabri Çelik

Yayıncı:

Karabuk University

Ana Başlıklar:

Turizm (Diğer)

Dergi:

Safran Kültür ve Turizm Araştırmaları Dergisi Vol.6 Issue 1, pp.133-153

Belge Tipi:

Makale

Yayın Tarihi:

4/2023

Belge Dili:

Türkçe

Document ID (Org No.):

2001288973

pISSN:

2630-6360

Yerel Mutfak

Gastro-aktivite

Gastro-deneyim

AfyonkarahisarYerel Mutfak

Gastro-aktivite

Gastro-deneyim

Afyonkarahisar

Sayı

Makale detayları

Yazarlar: Erdem Baydeniz | Leyla Kılıcı | Sabri Çelik

Yayıncı: Karabuk University

Ana Başlıklar: Turizm (Diğer)

Dergi: Safran Kültür ve Turizm Araştırmaları Dergisi Vol.6 Issue 1, pp.133-153

Belge Tipi: Makale

Yayın Tarihi: 4/2023

Belge Dili: Türkçe

Document ID (Org No.): 2001288973

pISSN: 2630-6360

Sayı

Yazarlar:

Erdem Baydeniz | Leyla Kılıcı | Sabri Çelik

Yayıncı:

Karabuk University

Ana Başlıklar:

Turizm (Diğer)

Dergi:

Safran Kültür ve Turizm Araştırmaları Dergisi Vol.6 Issue 1, pp.133-153

Belge Tipi:

Makale

Yayın Tarihi:

4/2023

Belge Dili:

Türkçe

Document ID (Org No.):

2001288973

pISSN:

2630-6360