Araştırma Makalesi
BibTex RIS Kaynak Göster
Yıl 2023, Cilt: 11 Sayı: 1, 45 - 71, 01.03.2023
https://doi.org/10.30519/ahtr.1009968

Öz

Kaynakça

  • Aaker, D. A. (1991). Managing brand equity: Capitalizing on the value of a brand name. New York, NY: The Free Press.
  • 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.
  • Aksoy, Z., & Kodaş, B. (2021). Determining the food experiences of tourists visiting Istanbul through online reviews. In Cihan Cobanoglu, Ebru Gunlu Kucukaltan, Muharrem Tuna, Alaattin Basoda, Seden Dogan (Eds.), Advances in Managing Tourism Across Continents (pp. 623-636), USF M3 Publishing, USA.
  • Anderson, J. C., & Gerbing, D. W. (1988). Structural equation modeling in practice: A review and recommended two-step approach. Psychological Bulletin, 103, 411-423.
  • Atsız, O., Cifci, I., & Law, R. (2022). Understanding food experience in sharing-economy platforms: Insights from Eatwith and Withlocals. Journal of Tourism and Cultural Change, 1-26.
  • Babolian Hendijani, R. (2016). Effect of food experience on tourist satisfaction: the case of Indonesia. International Journal of Culture, Tourism and Hospitality Research, 10(3), 272-282.
  • Barnes, S. J., Mattsson, J., & Sørensen, F. (2014). Destination brand experience and visitor behavior: Testing a scale in the tourism context. Annals of Tourism Research, 48, 121-139.
  • Beer, S. (2008). Authenticity and food experience–commercial and academic perspectives. Journal of Foodservice, 19(3), 153-163.
  • Berbel-Pineda, J. M., Palacios-Florencio, B., Ramírez-Hurtado, J. M., & Santos-Roldán, L. (2019). Gastronomic experience as a factor of motivation in the tourist movements. International Journal of Gastronomy and Food Science, 18, 100171.
  • Bianchi, C., Pike, S., & Lings, I. (2014). Investigating attitudes towards three South American destinations in an emerging long-haul market using a model of consumer-based brand equity (CBBE). Tourism Management, 42, 215-223.
  • Biedenbach, G., & Marell, A. (2010). The impact of customer experience on brand equity in a business-to-business services setting. Journal of Brand Management, 17(6), 446-458.
  • Björk, P., & Kauppinen-Räisänen, H. (2014). Culinary-gastronomic tourism–a search for local food experiences. Nutrition & Food Science, 44(4), 294-309.
  • Björk, P., & Kauppinen-Räisänen, H. (2016). Local food: a source for destination attraction. International Journal of Contemporary Hospitality Management, 28(1), 177-194.
  • Boo, S., Busser, J., & Baloglu, S. (2009). A model of customer-based brand equity and its application to multiple destinations. Tourism Management, 30(2), 219-231.
  • Brakus, J. J., Schmitt, B. H., & Zarantonello, L. (2009). Brand experience: What is it? How is it measured? Does it affect loyalty?. Journal of Marketing, 73, 52–68.
  • Chang, R. C., Kivela, J., & Mak, A. H. (2010). Food preferences of Chinese tourists. Annals of tourism research, 37(4), 989-1011.
  • Chekalina, T., Fuchs, M., & Lexhagen, M. (2018). Customer-based destination brand equity modeling: The role of destination resources, value for money, and value in use. Journal of Travel Research, 57(1), 31-51.
  • Chen, C. & Chen, F. (2010). Experience quality, perceived value, satisfaction, and behavioral intentions for heritage tourists. Tourism Management, 31, 29-35.
  • Chen, C. F. (2011). Exploring relationships between destination brand equity, satisfaction and destination loyalty: A case study of Mongolia. Journal of Tourism, Hospitality & Culinary Arts, 3(2), 81-94.
  • Chi, C. G., & Qu, H. (2008). Examining the relationship between tourists’ attribute satisfaction and overall satisfaction. Journal of Hospitality Marketing & Management, 18(1), 4–25.
  • Churchill, G. A., Jr., & Suprenant, C. (1982). An investigation into the determinants of customer satisfaction. Journal of Marketing Research, 19, 491–504.
  • Cifci, I., Atsız, O., & Gupta, V. (2021). The street food experiences of the local-guided tour in the meal-sharing economy: the case of Bangkok. British Food Journal, 123(12), 4030-4048.
  • Cohen, E. (1979). A phenomenology of tourist experience. Sociology, 13(2), 179–201.
  • Da Costa Mendes, J., Oom do Valle, P., Guerreiro, M. M., & Silva, J. A. (2010). The tourist experience: Exploring the relationship between tourist satisfaction and destination loyalty. Turizam: međunarodni znanstveno-stručni časopis, 58(2), 111-126.
  • Dann, G. (1977). Anomie, ego-enhancement and tourism. Annals of Tourism Research, 4(4), 184-194.
  • Das, G., & Mukherjee, S. (2016). A measure of medical tourism destination brand equity. International Journal of Pharmaceutical and Healthcare Marketing, 10(1), 104-128.
  • Dedeoğlu, B. B., Van Niekerk, M., Weinland, J., & Celuch, K. (2019). Re-conceptualizing customer-based destination brand equity. Journal of Destination Marketing & Management, 11, 211-230.
  • Dedeoğlu, B. B., Van Niekerk, M., Küçükergin, K. G., De Martino, M., & Okumuş, F. (2020). Effect of social media sharing on destination brand awareness and destination quality. Journal of Vacation Marketing, 26(1), 33-56.
  • DeVellis, R. F. (2003). Scale development: Theory and applications. (2. Edition). London: Sage Publications.
  • Devesa, M., Laguna, M., & Palacios, A. (2010). The role of motivation in visitor satisfaction: Empirical evidence in rural tourism. Tourism Management, 31(4), 547-552.
  • Ding, C. G. & Tseng, T. H. (2015). On the relationships among brand experience, hedonic emotions, and brand equity. European Journal of Marketing, 49(7/8), 994-1015.
  • Ding, D. & Lee, H. M. (2017). A measurement scale for food festival visitor experience. International Journal of Tourism Sciences, 17(3), 180-197.
  • Erbaş, A, P. (2010). The effect of experiential marketing on customer satisfaction and loyalty: A study on Starbucks. Unpublished master’s thesis, Marmara University, İstanbul, Türkiye.
  • Everett, S., & Aitchison, C. (2008). The role of food tourism in sustaining regional identity: A case study of Cornwall, Southwest England. Journal of sustainable tourism, 16(2), 150-167.
  • Fathabadi, H., Nejad, M. R. O., & Alizadeh, H. (2017). An investigation of the factors affecting tourism destination brand equity. Asian Journal of Social Sciences & Humanities, 6(1), 101-113.
  • Ferns, B. H., & Walls, A. (2012). Enduring travel involvement, destination brand equity, and travelers’ visit intentions: A structural model analysis. Journal of Destination Marketing & Management, 1(1-2), 27-35.
  • Fields, K. (2002). Demand for the gastronomy tourism product: motivational factors. In Tourism and gastronomy (pp. 50-64). Routledge.
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Antecedents of Gastronomy Destination Brand Equity: An Examination of Gastronomy Experience, Motivation, and Destination Satisfaction

Yıl 2023, Cilt: 11 Sayı: 1, 45 - 71, 01.03.2023
https://doi.org/10.30519/ahtr.1009968

Öz

This paper aims to test the relationships among gastronomic experience, motivation, destination satisfaction, and gastronomy destination brand equity. Data (n:600) was gathered from domestic visitors visiting Gaziantep in March, April to May 2018. Scale development to measure gastronomy experiences and scale adaptation process of destination brand equity were carried out. The relationships among the variables were examined with structural equation modeling. According to the findings, except H5 and H8, all hypotheses are significant in the research model. At the end of the study, significant theoretical and managerial implications were provided for the tourism providers and destination marketers, and managers.

Kaynakça

  • Aaker, D. A. (1991). Managing brand equity: Capitalizing on the value of a brand name. New York, NY: The Free Press.
  • 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.
  • Aksoy, Z., & Kodaş, B. (2021). Determining the food experiences of tourists visiting Istanbul through online reviews. In Cihan Cobanoglu, Ebru Gunlu Kucukaltan, Muharrem Tuna, Alaattin Basoda, Seden Dogan (Eds.), Advances in Managing Tourism Across Continents (pp. 623-636), USF M3 Publishing, USA.
  • Anderson, J. C., & Gerbing, D. W. (1988). Structural equation modeling in practice: A review and recommended two-step approach. Psychological Bulletin, 103, 411-423.
  • Atsız, O., Cifci, I., & Law, R. (2022). Understanding food experience in sharing-economy platforms: Insights from Eatwith and Withlocals. Journal of Tourism and Cultural Change, 1-26.
  • Babolian Hendijani, R. (2016). Effect of food experience on tourist satisfaction: the case of Indonesia. International Journal of Culture, Tourism and Hospitality Research, 10(3), 272-282.
  • Barnes, S. J., Mattsson, J., & Sørensen, F. (2014). Destination brand experience and visitor behavior: Testing a scale in the tourism context. Annals of Tourism Research, 48, 121-139.
  • Beer, S. (2008). Authenticity and food experience–commercial and academic perspectives. Journal of Foodservice, 19(3), 153-163.
  • Berbel-Pineda, J. M., Palacios-Florencio, B., Ramírez-Hurtado, J. M., & Santos-Roldán, L. (2019). Gastronomic experience as a factor of motivation in the tourist movements. International Journal of Gastronomy and Food Science, 18, 100171.
  • Bianchi, C., Pike, S., & Lings, I. (2014). Investigating attitudes towards three South American destinations in an emerging long-haul market using a model of consumer-based brand equity (CBBE). Tourism Management, 42, 215-223.
  • Biedenbach, G., & Marell, A. (2010). The impact of customer experience on brand equity in a business-to-business services setting. Journal of Brand Management, 17(6), 446-458.
  • Björk, P., & Kauppinen-Räisänen, H. (2014). Culinary-gastronomic tourism–a search for local food experiences. Nutrition & Food Science, 44(4), 294-309.
  • Björk, P., & Kauppinen-Räisänen, H. (2016). Local food: a source for destination attraction. International Journal of Contemporary Hospitality Management, 28(1), 177-194.
  • Boo, S., Busser, J., & Baloglu, S. (2009). A model of customer-based brand equity and its application to multiple destinations. Tourism Management, 30(2), 219-231.
  • Brakus, J. J., Schmitt, B. H., & Zarantonello, L. (2009). Brand experience: What is it? How is it measured? Does it affect loyalty?. Journal of Marketing, 73, 52–68.
  • Chang, R. C., Kivela, J., & Mak, A. H. (2010). Food preferences of Chinese tourists. Annals of tourism research, 37(4), 989-1011.
  • Chekalina, T., Fuchs, M., & Lexhagen, M. (2018). Customer-based destination brand equity modeling: The role of destination resources, value for money, and value in use. Journal of Travel Research, 57(1), 31-51.
  • Chen, C. & Chen, F. (2010). Experience quality, perceived value, satisfaction, and behavioral intentions for heritage tourists. Tourism Management, 31, 29-35.
  • Chen, C. F. (2011). Exploring relationships between destination brand equity, satisfaction and destination loyalty: A case study of Mongolia. Journal of Tourism, Hospitality & Culinary Arts, 3(2), 81-94.
  • Chi, C. G., & Qu, H. (2008). Examining the relationship between tourists’ attribute satisfaction and overall satisfaction. Journal of Hospitality Marketing & Management, 18(1), 4–25.
  • Churchill, G. A., Jr., & Suprenant, C. (1982). An investigation into the determinants of customer satisfaction. Journal of Marketing Research, 19, 491–504.
  • Cifci, I., Atsız, O., & Gupta, V. (2021). The street food experiences of the local-guided tour in the meal-sharing economy: the case of Bangkok. British Food Journal, 123(12), 4030-4048.
  • Cohen, E. (1979). A phenomenology of tourist experience. Sociology, 13(2), 179–201.
  • Da Costa Mendes, J., Oom do Valle, P., Guerreiro, M. M., & Silva, J. A. (2010). The tourist experience: Exploring the relationship between tourist satisfaction and destination loyalty. Turizam: međunarodni znanstveno-stručni časopis, 58(2), 111-126.
  • Dann, G. (1977). Anomie, ego-enhancement and tourism. Annals of Tourism Research, 4(4), 184-194.
  • Das, G., & Mukherjee, S. (2016). A measure of medical tourism destination brand equity. International Journal of Pharmaceutical and Healthcare Marketing, 10(1), 104-128.
  • Dedeoğlu, B. B., Van Niekerk, M., Weinland, J., & Celuch, K. (2019). Re-conceptualizing customer-based destination brand equity. Journal of Destination Marketing & Management, 11, 211-230.
  • Dedeoğlu, B. B., Van Niekerk, M., Küçükergin, K. G., De Martino, M., & Okumuş, F. (2020). Effect of social media sharing on destination brand awareness and destination quality. Journal of Vacation Marketing, 26(1), 33-56.
  • DeVellis, R. F. (2003). Scale development: Theory and applications. (2. Edition). London: Sage Publications.
  • Devesa, M., Laguna, M., & Palacios, A. (2010). The role of motivation in visitor satisfaction: Empirical evidence in rural tourism. Tourism Management, 31(4), 547-552.
  • Ding, C. G. & Tseng, T. H. (2015). On the relationships among brand experience, hedonic emotions, and brand equity. European Journal of Marketing, 49(7/8), 994-1015.
  • Ding, D. & Lee, H. M. (2017). A measurement scale for food festival visitor experience. International Journal of Tourism Sciences, 17(3), 180-197.
  • Erbaş, A, P. (2010). The effect of experiential marketing on customer satisfaction and loyalty: A study on Starbucks. Unpublished master’s thesis, Marmara University, İstanbul, Türkiye.
  • Everett, S., & Aitchison, C. (2008). The role of food tourism in sustaining regional identity: A case study of Cornwall, Southwest England. Journal of sustainable tourism, 16(2), 150-167.
  • Fathabadi, H., Nejad, M. R. O., & Alizadeh, H. (2017). An investigation of the factors affecting tourism destination brand equity. Asian Journal of Social Sciences & Humanities, 6(1), 101-113.
  • Ferns, B. H., & Walls, A. (2012). Enduring travel involvement, destination brand equity, and travelers’ visit intentions: A structural model analysis. Journal of Destination Marketing & Management, 1(1-2), 27-35.
  • Fields, K. (2002). Demand for the gastronomy tourism product: motivational factors. In Tourism and gastronomy (pp. 50-64). Routledge.
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  • Mak, A. H., Lumbers, M., Eves, A., & Chang, R. C. (2012). Factors influencing tourist food consumption. International Journal of Hospitality Management, 31(3), 928-936.
  • Mak, A. H., Lumbers, M., Eves, A., & Chang, R. C. (2013). An application of the repertory grid method and generalised Procrustes analysis to investigate the motivational factors of tourist food consumption. International Journal of Hospitality Management, 35, 327-338.
  • Mak, A. H., Lumbers, M., Eves, A., & Chang, R. C. (2017). The effects of food-related personality traits on tourist food consumption motivations. Asia Pacific Journal of Tourism Research, 22(1), 1-20.
  • Manimont, G., Pike, S., Beatson, A., & Tuzovic, S. (2021). Culinary destination consumer-based brand equity: exploring the influence of tourist gaze in relation to FoodPorn on social media. Tourism Recreation Research, 1-20.
  • McIntosh, R. W., & Goeldner, C. R. (1990). Tourism: Principles, practices, philosophies. New York: J. Wiley.
  • Meng, F., Tepanon, Y., & Uysal, M. (2008). Measuring tourist satisfaction by attribute and motivation: The case of a nature-based resort. Journal of Vacation Marketing, 14(1), 41-56.
  • 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.
  • Mora, D., Solano-Sánchez, M. Á., López-Guzmán, T., & Moral-Cuadra, S. (2021). Gastronomic experiences as a key element in the development of a tourist destination. International Journal of Gastronomy and Food Science, 25, 100405.
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  • Mossberg, L. (2007). A marketing approach to the tourist experience. Scandinavian Journal of Hospitality and Tourism, 7(1), 59-74.
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  • Wu, C. H. J., & Liang, R. D. (2009). Effect of experiential value on customer satisfaction with service encounters in luxury-hotel restaurants. International Journal of Hospitality Management, 28(4), 586-593.
  • Yetiş, A. Ş. (2016). Deneyimsel Pazarlama. In İ. Yılmaz (Ed.), Turizm Pazarlamasında Yeni Yaklaşımlardan Seçmeler (pp. 117-137). Ankara: Detay Yayıncılık.
  • Yoo, B., & Donthu, N. (2001). Developing and validating a multidimensional consumer-based brand equity scale. Journal of Business Research, 52, 1–14.
  • Yoon, Y., & Uysal, M. (2005). An examination of the effects of motivation and satisfaction on destination loyalty: A structural model. Tourism management, 26, 45-56.
  • Yuksel, A., Yuksel, F., & Bilim, Y. (2010). Destination attachment: Effects on customer satisfaction and cognitive, affective and conative loyalty. Tourism management, 31(2), 274-284.
  • Žabkar, V., Brenčič, M. M., & Dmitrović, T. (2010). Modelling perceived quality, visitor satisfaction and behavioural intentions at the destination level. Tourism management, 31(4), 537-546.
Toplam 111 adet kaynakça vardır.

Ayrıntılar

Birincil Dil İngilizce
Konular Turizm (Diğer)
Bölüm Araştırma Makalesi
Yazarlar

Davut Kodaş 0000-0001-7798-726X

Çağıl Hale Özel 0000-0002-4898-0867

Yayımlanma Tarihi 1 Mart 2023
Gönderilme Tarihi 15 Ekim 2021
Yayımlandığı Sayı Yıl 2023 Cilt: 11 Sayı: 1

Kaynak Göster

APA 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. https://doi.org/10.30519/ahtr.1009968


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