Araştırma Makalesi
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Dining Experiences of Consumers in Ethnic Restaurants: Analysis of Tripadvisor Reviews for Japanese Restaurants in Istanbul

Yıl 2020, Cumhuriyet Armağan Sayısı, 71 - 82, 28.10.2020
https://doi.org/10.18026/cbayarsos.600143

Öz

The people involved in working life and willing to save their time to prefer food and beverage services. Businesses must differentiate their traditional services along with unstable social and cultural conditions, the increasing demand for new and different experiences of consumers and rivalry. Ethnic restaurants are places where the foods belonging to specific culture are prepared and served with genuine cooking techniques. This study aims to reveal the reviews and experiences of consumers about ethnic restaurants. In this way, it will be possible to understand which factors and how are affect the experiences of people in ethnic restaurants. By this aim, Turkish consumers’ comments made on top 10 Japanese cuisines in Istanbul on TripAdvisor are analyzed with content analysis. Furthermore, the analysis is supported with descriptive analysis. As a result of the study, food and beverage services and physical environment at ethnic restaurants are the most notable factor for consumers.

Kaynakça

  • AKARÇAY, E., SUĞUR, N. (2015). “Dışarıda yemek: Eskişehir’de yeni orta sınıfın fast-food yeme-içme örüntüleri (Eating out: Fast-food eating and drinking patterns of the new middle class in Eskisehir)”. Sosyoloji Araştırmaları Dergisi, 18(1), 1-29.
  • CEVIZKAYA, G. (2015). "Tüketicilerin etnik restoran işletmelerini tercih nedenleri: İstanbul’da bir araştırma (The cases of ethnic restaurant preferences of consumers: Survey in Istanbul.) Unpublished Master Thesis, Balıkesir Üniversitesi, Türkiye.
  • CRESWELL, J. W. (2013). Nitel Araştırma Yöntemleri: Beş Yaklaşıma Göre Nitel Araştırma ve Araştırma Deseni (Çev. M. Bütün ve S. B. Demir), Ankara: Siyasal Kitabevi.
  • DENIZER, D., SARIIŞIK, M. (2012). Yiyecek-İçecek Hizmetleri (Food and Beverage Services). T.C. Anadolu Universitesi Yayınları No: 2540, Açık Öğretim Fakültesi yayını No: 1511.
  • DITTMER R.P, GRIFFIN G.G. (1996). Dimensions of the hospitality industry: An introduction, New York: Van Nostrand Reinhold.
  • DÖNMEZ, F. G., BEKAR A. (2016). “Tüketicilerin dışarıda yemek yeme nedenlerine ilişkin bir değerlendirme (An evaluation of the consumers’ eating out reasons)”. Social Sciences, 11(1): 1-15.
  • EBSTER, C., GUIST, I. (2005). “The role of authenticity in ethnic theme restaurants”. Journal of Foodservice Business Research, 7(2): 41-52.
  • EDWARDS, J. S. (2013). “The foodservice industry: Eating out is more than just a meal”. Food Quality and Preference, 27(2), 223-229.
  • Encyclopedia Britannica (2009). Encyclopedia Britannica Online. Www.Britannica. Com/Ebchecked/Topic/75484/A-Boulanger. June,
  • GİRGİN, G.K, DEMIR Ö., ÇETINKAYA V. (2017). “Dünyanın en iyi mutfakları ve türk mutfağı (The Best Cuisines in The World and Turkish Cuisine)”. Journal of Tourism and Gastronomy Studies 5/Special Issue2, 219-229.
  • HA, J., JANG, S. S. (2010). “Perceived values, satisfaction, and behavioral intentions: The role of familiarity in Korean restaurants”. International Journal of Hospitality Management, 29(1), 2-13.
  • HA, J., JANG, S. 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. Ich Unesco.Org (2018). https://İch.Unesco.Org/En/RL/Washoku-Traditional-Dietary-Cultures-Of-The-Japanese-Notably-For-The-Celebration-Of-New-Year-00869.
  • JAAFAR, S.N. LUMBERS, M., EVES, A. (2009). “Does food really matter in the eating out experience in restaurants”. International Journal of Contemporary Hospitality Management, 8(2): 1-11.
  • JANG, S. C., Liu, Y., NAMKUNG, Y. (2011) "Effects of authentic atmospherics in ethnic restaurants: investigating Chinese restaurants", International Journal of Contemporary Hospitality Management, 23 (5): 662-680.
  • KARAGÖZ, Y. (2017). SPSS ve AMOS Uygulamalı Nicel Nitel Karma Bilimsel Araştırma Yöntemleri ve Yayın Etiği (Applied Spss and Amos and Qualitative-Quantitative Mixed Scientific Research Methods and Publication Ethics). Ankara: Nobel Yayıncılık.
  • KANT A.K., GRAUBARD, B.I. (2004). “Eating out in America, 1987-2000: Trends and Nutritional Correlates”. Preventive Medicine, 38: 243-249.
  • KILINÇ, O (2014). Temalı Restoranlar Ve Barlar (Themed Restaurants and Bars). Osman N. Özdoğan (Ed.), Yiyecek içecek endüstrisinde trendler-kavramlar, yaklaşımlar, başarı hikayeleri (Trends-concepts, approaches, success stories in food and beverage industry). (89-110). Ankara: Detay Yayıncılık.
  • KIM, J., JANG, S. (2016). “Determinants of authentic experiences: An extended Gilmore and Pine model for ethnic restaurants”. International Journal of Contemporary Hospitality Management, 28 (10), 2247–2266.
  • KIM, J., YOUN, H., RAO, Y. (2017). “Customer responses to food-related attributes in ethnic restaurants”. International Journal of Hospitality Management, 61, 129–139.
  • KIM, W.G., MOON, Y. J. (2009). “Customers’ cognitive, emotional and actionable response to the servicescape: A test of the moderating effect of the restaurant type”. International Journal of Hospitality Management, 28: 144-156.
  • KWON, D. Y. (2015). “What is ethnic food?”. Journal of Ethnic Foods, 2, 1.
  • LAKOS, A. (2013). Elements of Designed Customer Experience in Ethnic Themed Restaurants: Case Study of Thai Restaurants in Jyväskylä, Unpublished Bachelor’s Thesis, Jamk University, Finland.
  • LIU, S. Q., MATTILA, A. S. (2015). “Ethnic dining: Need to belong, need to be unique, and menu offering”. International Journal of Hospitality Management, 49, 1–7.
  • LIU, Y., JANG, S. S. (2009). “Perceptions of Chinese restaurants in the us: what affects customer satisfaction and behavioral intentions?”. International Journal of Hospitality Management, 28(3): 338-348.
  • LUNDBERG, D. E. (1994). The hotel restaurant business. 6th Edition. New York: Van Nostrand Reinhold.
  • MOLZ, J. G. (2004). “Tasting an imagined Thailand: authenticity and culinary tourism in Thai restaurants”. Culinary Tourism, 53-75.
  • ÖZDEMIR, B. (2010). “Dışarıda yemek yeme olgusu: kuramsal bir model önerisi (Eating Out: A Theoretical Model Proposal)”. Anatolia: Turizm Araştırmaları Dergisi, 21(2), 218-232.
  • PETTERSON, A., FJELLSTRÖM (2007). “C. Restaurants as friends of the family: functions of restaurant visits in everyday life”. Journal of Foodservice, 18, 207-217.
  • SPANG, R. L. (2007). Restoranın icadı: Paris ve modern gastronomi kültürü. Dost Kitabevi.
  • STRAUSS, A., CORBIN, J. (1990). Basics of Qualitative Research: Grounded Theory Procedurs and Techniques. California: Sage Publications.
  • SUKALAKAMALA, P., BOYCE, J. B.V(2007). “Customer perceptions for expectations and acceptance of an authentic dining experience in Thai restaurants”. Journal of Foodservice, 18(2): 69-75.
  • TÜRKSOY, A. (2002). Yiyecek-İçecek hizmetleri yönetimi (Food and Beverage Services Management). Ankara: Turhan Kitapevi.
  • WALKER J.R. (2005). The restaurant from concept to operation- 6th Edition, New Jersey: John Wiley & Sons, Inc.
  • WARDE, A., MARTENS, L. (2000). Eating out: Social differentiation, consumption and pleasure. UK: Cambridge university press.Web-Japan.Org, (2018) Japanese Food Culture, Web-Japan.Org/Factsheet/En/Pdf/36japfoodculture.Pdf, 1-4
  • WEISS, R., FEINSTEIN, A. H., DALBOR, (2005). “Customer satisfaction of theme restaurant attributes and their influence on return intent”. Journal of Foodservice Business Research, 7(1): 23-41.
  • YILDIZ, E. (2010). Restoran işletmelerine giriş (Introduction to Restaurant Businesses). Sarıışık, Çavuş and Karamustafa (Ed). Profesyonel Restoran Yönetimi (Professional Restaurant Management), 19-36.

Tüketicilerin Etnik Restoranlardaki Yemek Yeme Deneyimleri: İstanbul’daki Japon Restoranlarına İlişkin Tripadvisor Yorumlarının Analizi

Yıl 2020, Cumhuriyet Armağan Sayısı, 71 - 82, 28.10.2020
https://doi.org/10.18026/cbayarsos.600143

Öz

Çalışma hayatında yer alan ve zamandan tasarruf etmek isteyen kişiler yeme içme ihtiyaçlarını karşılamak için yiyecek içecek işletmelerini tercih etmektedirler. Değişen sosyal ve kültürel koşullar, tüketicilerin yeni ve farklı deneyimlere olan taleplerinin artması ve artan rekabet ile birlikte işletmeler geleneksel olarak sundukları hizmetlerini farklılaştırmak zorundadırlar. Etnik restoranlar; temel aldıkları kültüre ait yiyeceklerin, özgün pişirme teknikleri ile hazırlanıp sunulduğu yerlerdir. Bu çalışmada tüketicilerin etnik restoranlara bakış açıları ve deneyimlerini ortaya koymak amaçlanmıştır. Böylece kişilerin etnik restoranlardaki deneyimlerinin en çok hangi unsurlardan ve nasıl etkilendiği anlaşılabilecektir. Bu amaç doğrultusunda TripAdvisor’da en yüksek puan alan ilk 10 Japon mutfağına ilişkin yapılan yorumlar içerik analiziyle değerlendirilmiştir. Ayrıca betimsel analiz ile desteklenmiştir. Çalışma sonucunda etnik restoranlarda yiyecek-içecek ve fiziksel çevrenin tüketiciler tarafından en dikkat edilen unsur olduğu görülmüştür.

Kaynakça

  • AKARÇAY, E., SUĞUR, N. (2015). “Dışarıda yemek: Eskişehir’de yeni orta sınıfın fast-food yeme-içme örüntüleri (Eating out: Fast-food eating and drinking patterns of the new middle class in Eskisehir)”. Sosyoloji Araştırmaları Dergisi, 18(1), 1-29.
  • CEVIZKAYA, G. (2015). "Tüketicilerin etnik restoran işletmelerini tercih nedenleri: İstanbul’da bir araştırma (The cases of ethnic restaurant preferences of consumers: Survey in Istanbul.) Unpublished Master Thesis, Balıkesir Üniversitesi, Türkiye.
  • CRESWELL, J. W. (2013). Nitel Araştırma Yöntemleri: Beş Yaklaşıma Göre Nitel Araştırma ve Araştırma Deseni (Çev. M. Bütün ve S. B. Demir), Ankara: Siyasal Kitabevi.
  • DENIZER, D., SARIIŞIK, M. (2012). Yiyecek-İçecek Hizmetleri (Food and Beverage Services). T.C. Anadolu Universitesi Yayınları No: 2540, Açık Öğretim Fakültesi yayını No: 1511.
  • DITTMER R.P, GRIFFIN G.G. (1996). Dimensions of the hospitality industry: An introduction, New York: Van Nostrand Reinhold.
  • DÖNMEZ, F. G., BEKAR A. (2016). “Tüketicilerin dışarıda yemek yeme nedenlerine ilişkin bir değerlendirme (An evaluation of the consumers’ eating out reasons)”. Social Sciences, 11(1): 1-15.
  • EBSTER, C., GUIST, I. (2005). “The role of authenticity in ethnic theme restaurants”. Journal of Foodservice Business Research, 7(2): 41-52.
  • EDWARDS, J. S. (2013). “The foodservice industry: Eating out is more than just a meal”. Food Quality and Preference, 27(2), 223-229.
  • Encyclopedia Britannica (2009). Encyclopedia Britannica Online. Www.Britannica. Com/Ebchecked/Topic/75484/A-Boulanger. June,
  • GİRGİN, G.K, DEMIR Ö., ÇETINKAYA V. (2017). “Dünyanın en iyi mutfakları ve türk mutfağı (The Best Cuisines in The World and Turkish Cuisine)”. Journal of Tourism and Gastronomy Studies 5/Special Issue2, 219-229.
  • HA, J., JANG, S. S. (2010). “Perceived values, satisfaction, and behavioral intentions: The role of familiarity in Korean restaurants”. International Journal of Hospitality Management, 29(1), 2-13.
  • HA, J., JANG, S. 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. Ich Unesco.Org (2018). https://İch.Unesco.Org/En/RL/Washoku-Traditional-Dietary-Cultures-Of-The-Japanese-Notably-For-The-Celebration-Of-New-Year-00869.
  • JAAFAR, S.N. LUMBERS, M., EVES, A. (2009). “Does food really matter in the eating out experience in restaurants”. International Journal of Contemporary Hospitality Management, 8(2): 1-11.
  • JANG, S. C., Liu, Y., NAMKUNG, Y. (2011) "Effects of authentic atmospherics in ethnic restaurants: investigating Chinese restaurants", International Journal of Contemporary Hospitality Management, 23 (5): 662-680.
  • KARAGÖZ, Y. (2017). SPSS ve AMOS Uygulamalı Nicel Nitel Karma Bilimsel Araştırma Yöntemleri ve Yayın Etiği (Applied Spss and Amos and Qualitative-Quantitative Mixed Scientific Research Methods and Publication Ethics). Ankara: Nobel Yayıncılık.
  • KANT A.K., GRAUBARD, B.I. (2004). “Eating out in America, 1987-2000: Trends and Nutritional Correlates”. Preventive Medicine, 38: 243-249.
  • KILINÇ, O (2014). Temalı Restoranlar Ve Barlar (Themed Restaurants and Bars). Osman N. Özdoğan (Ed.), Yiyecek içecek endüstrisinde trendler-kavramlar, yaklaşımlar, başarı hikayeleri (Trends-concepts, approaches, success stories in food and beverage industry). (89-110). Ankara: Detay Yayıncılık.
  • KIM, J., JANG, S. (2016). “Determinants of authentic experiences: An extended Gilmore and Pine model for ethnic restaurants”. International Journal of Contemporary Hospitality Management, 28 (10), 2247–2266.
  • KIM, J., YOUN, H., RAO, Y. (2017). “Customer responses to food-related attributes in ethnic restaurants”. International Journal of Hospitality Management, 61, 129–139.
  • KIM, W.G., MOON, Y. J. (2009). “Customers’ cognitive, emotional and actionable response to the servicescape: A test of the moderating effect of the restaurant type”. International Journal of Hospitality Management, 28: 144-156.
  • KWON, D. Y. (2015). “What is ethnic food?”. Journal of Ethnic Foods, 2, 1.
  • LAKOS, A. (2013). Elements of Designed Customer Experience in Ethnic Themed Restaurants: Case Study of Thai Restaurants in Jyväskylä, Unpublished Bachelor’s Thesis, Jamk University, Finland.
  • LIU, S. Q., MATTILA, A. S. (2015). “Ethnic dining: Need to belong, need to be unique, and menu offering”. International Journal of Hospitality Management, 49, 1–7.
  • LIU, Y., JANG, S. S. (2009). “Perceptions of Chinese restaurants in the us: what affects customer satisfaction and behavioral intentions?”. International Journal of Hospitality Management, 28(3): 338-348.
  • LUNDBERG, D. E. (1994). The hotel restaurant business. 6th Edition. New York: Van Nostrand Reinhold.
  • MOLZ, J. G. (2004). “Tasting an imagined Thailand: authenticity and culinary tourism in Thai restaurants”. Culinary Tourism, 53-75.
  • ÖZDEMIR, B. (2010). “Dışarıda yemek yeme olgusu: kuramsal bir model önerisi (Eating Out: A Theoretical Model Proposal)”. Anatolia: Turizm Araştırmaları Dergisi, 21(2), 218-232.
  • PETTERSON, A., FJELLSTRÖM (2007). “C. Restaurants as friends of the family: functions of restaurant visits in everyday life”. Journal of Foodservice, 18, 207-217.
  • SPANG, R. L. (2007). Restoranın icadı: Paris ve modern gastronomi kültürü. Dost Kitabevi.
  • STRAUSS, A., CORBIN, J. (1990). Basics of Qualitative Research: Grounded Theory Procedurs and Techniques. California: Sage Publications.
  • SUKALAKAMALA, P., BOYCE, J. B.V(2007). “Customer perceptions for expectations and acceptance of an authentic dining experience in Thai restaurants”. Journal of Foodservice, 18(2): 69-75.
  • TÜRKSOY, A. (2002). Yiyecek-İçecek hizmetleri yönetimi (Food and Beverage Services Management). Ankara: Turhan Kitapevi.
  • WALKER J.R. (2005). The restaurant from concept to operation- 6th Edition, New Jersey: John Wiley & Sons, Inc.
  • WARDE, A., MARTENS, L. (2000). Eating out: Social differentiation, consumption and pleasure. UK: Cambridge university press.Web-Japan.Org, (2018) Japanese Food Culture, Web-Japan.Org/Factsheet/En/Pdf/36japfoodculture.Pdf, 1-4
  • WEISS, R., FEINSTEIN, A. H., DALBOR, (2005). “Customer satisfaction of theme restaurant attributes and their influence on return intent”. Journal of Foodservice Business Research, 7(1): 23-41.
  • YILDIZ, E. (2010). Restoran işletmelerine giriş (Introduction to Restaurant Businesses). Sarıışık, Çavuş and Karamustafa (Ed). Profesyonel Restoran Yönetimi (Professional Restaurant Management), 19-36.
Toplam 36 adet kaynakça vardır.

Ayrıntılar

Birincil Dil İngilizce
Bölüm Makaleler
Yazarlar

Serdar Sünnetçioğlu 0000-0003-0244-5874

Hacı Mehmet Yıldırım 0000-0003-0718-7296

Betül Bertecene Bu kişi benim 0000-0003-1646-0194

Yayımlanma Tarihi 28 Ekim 2020
Yayımlandığı Sayı Yıl 2020 Cumhuriyet Armağan Sayısı

Kaynak Göster

APA Sünnetçioğlu, S., Yıldırım, H. M., & Bertecene, B. (2020). Dining Experiences of Consumers in Ethnic Restaurants: Analysis of Tripadvisor Reviews for Japanese Restaurants in Istanbul. Manisa Celal Bayar Üniversitesi Sosyal Bilimler Dergisi, 18(Armağan Sayısı), 71-82. https://doi.org/10.18026/cbayarsos.600143