The intention of Tourists to Participate in New Gastronomy Events

Ergül Kanik; Ahmet Yarış

Makale detayları

The intention of Tourists to Participate in New Gastronomy Events

Yazarlar:

Ergül Kanik | Ahmet Yarış

Yayıncı:

Istanbul Aydin University

Ana Başlıklar:

Turizm (Diğer)

Dergi:

Aydın Gastronomy Vol.7 Issue 2, pp.223-240

Belge Tipi:

Makale

Yayın Tarihi:

8/2023

Belge Dili:

Türkçe

Document ID (Org No.):

2001295673

pISSN:

2528-9411

Anahtar kelimeler:

Özet:

 The purpose of this research is to determine the intentions of tourists visiting a destination to participate in new gastronomic experiences and the factors that affect these intentions. A model with relative advantage, convenience, simplicity, observability, attitude and behavioral intention variables was tested within the framework of the Diffusion of Innovations Theory. Data were collected through face-to-face surveys with 499 domestic tourists. In the study, convenience sampling, one of the non-random sampling methods, was preferred as the sample selection. Structural equation modeling analysis was performed after confirmatory factor analysis of the data. As a result of the research, it was observed that while the relative advantage dimension, one of the Diffusion of Innovations sub-dimensions, had a positive and significant effect on attitude, convenience and observability did not have a significant effect on attitude towards behavior. Based on these findings, it can be stated that when destinations develop activities by considering the economic dimension of new experiences that individuals can enjoy, they positively affect individuals attitudes, thus leading to the intention of tourists to adopt gastronomic activities.

 The purpose of this research is to determine the intentions of tourists visiting a destination to participate in new gastronomic experiences and the factors that affect these intentions. A model with relative advantage, convenience, simplicity, observability, attitude and behavioral intention variables was tested within the framework of the Diffusion of Innovations Theory. Data were collected through face-to-face surveys with 499 domestic tourists. In the study, convenience sampling, one of the non-random sampling methods, was preferred as the sample selection. Structural equation modeling analysis was performed after confirmatory factor analysis of the data. As a result of the research, it was observed that while the relative advantage dimension, one of the Diffusion of Innovations sub-dimensions, had a positive and significant effect on attitude, convenience and observability did not have a significant effect on attitude towards behavior. Based on these findings, it can be stated that when destinations develop activities by considering the economic dimension of new experiences that individuals can enjoy, they positively affect individuals attitudes, thus leading to the intention of tourists to adopt gastronomic activities.

 The purpose of this research is to determine the intentions of tourists visiting a destination to participate in new gastronomic experiences and the factors that affect these intentions. A model with relative advantage, convenience, simplicity, observability, attitude and behavioral intention variables was tested within the framework of the Diffusion of Innovations Theory. Data were collected through face-to-face surveys with 499 domestic tourists. In the study, convenience sampling, one of the non-random sampling methods, was preferred as the sample selection. Structural equation modeling analysis was performed after confirmatory factor analysis of the data. As a result of the research, it was observed that while the relative advantage dimension, one of the Diffusion of Innovations sub-dimensions, had a positive and significant effect on attitude, convenience and observability did not have a significant effect on attitude towards behavior. Based on these findings, it can be stated that when destinations develop activities by considering the economic dimension of new experiences that individuals can enjoy, they positively affect individuals attitudes, thus leading to the intention of tourists to adopt gastronomic activities.

 Bu araştırmanın amacı, bir destinasyonu ziyaret eden turistlerin yeni gastronomik deneyimlere katılma niyetleri ve bu niyetleri üzerinde etkili olan faktörleri belirlemektir. Yeniliklerin Yayılımı Teorisi YYT çerçevesinde göreli avantaj, uygunluk, kolaylık ve gözlenebilirliğin davranışa yönelik tutumu; tutumun ise davranışa yönelik niyeti etkilediği şeklinde bir model temel alınmıştır. 499 yerli turist ile yüz yüze anket yoluyla veriler toplanmıştır. Araştırmada örneklem seçimi olarak tesadüfi olmayan örnekleme yöntemlerinden kolayda örnekleme tercih edilmiştir. Veriler doğrulayıcı faktör analizi sonrası yapısal eşitlik modellemesi analizi yapılmıştır. Araştırma sonucunda, Yeniliklerin Yayılımı Teorisi YYT alt boyutlarından göreli avantaj boyutun tutum üzerinde pozitif yönde ve anlamlı bir etkisinin varlığı tespit edilirken uygunluk, kolaylık ve gözlenebilirliğin davranışa yönelik tutum üzerinde anlamlı bir etkisinin olmadığı görülmüştür. Bu bulgulardan yola çıkarak destinasyonlar bireylerin keyif alabilecekleri yeni deneyimlerin ekonomik boyutu düşünülerek etkinlikler geliştirdiklerinde bireylerin tutumlarını olumlu yönde etkilediğini böylece turistlerin gastronomi etkinlikleri benimseme niyetine yol açabileceğini ifade edilebilir.

Makale detayları

The intention of Tourists to Participate in New Gastronomy Events

Yazarlar:

Ergül Kanik | Ahmet Yarış

Yayıncı:

Istanbul Aydin University

Ana Başlıklar:

Turizm (Diğer)

Dergi:

Aydın Gastronomy Vol.7 Issue 2, pp.223-240

Belge Tipi:

Makale

Yayın Tarihi:

8/2023

Belge Dili:

Türkçe

Document ID (Org No.):

2001295673

pISSN:

2528-9411

Gastronomy experience

gastronomy events

diffusion of innovationGastronomi deneyimi

gastronomi etkinlikleri

yeniliğin yayılımı

Sayı

Makale detayları

The intention of Tourists to Participate in New Gastronomy Events

Yazarlar: Ergül Kanik | Ahmet Yarış

Yayıncı: Istanbul Aydin University

Ana Başlıklar: Turizm (Diğer)

Dergi: Aydın Gastronomy Vol.7 Issue 2, pp.223-240

Belge Tipi: Makale

Yayın Tarihi: 8/2023

Belge Dili: Türkçe

Document ID (Org No.): 2001295673

pISSN: 2528-9411

Gastronomy experience

gastronomy events

diffusion of innovationGastronomi deneyimi

gastronomi etkinlikleri

yeniliğin yayılımı

Sayı

Yazarlar:

Ergül Kanik | Ahmet Yarış

Yayıncı:

Istanbul Aydin University

Ana Başlıklar:

Turizm (Diğer)

Dergi:

Aydın Gastronomy Vol.7 Issue 2, pp.223-240

Belge Tipi:

Makale

Yayın Tarihi:

8/2023

Belge Dili:

Türkçe

Document ID (Org No.):

2001295673

pISSN:

2528-9411