Cilt 13 Sayı 1 (2025): Business & Management Studies: An International Journal
Makaleler

Turistlerin gastronomi destinasyonuna yönelik tavsiye niyetleri: Mardin ili örneği

Serkan Gün
Dr., Siirt Üniversitesi, Siirt, Türkiye

Yayınlanmış 25.03.2025

Anahtar Kelimeler

  • Gastronomy Experience, Revisit Intention, Recommendation Intention
  • Gastronomi Deneyimi, Tekrar ziyaret Etme Niyeti, Tavsiye Etme Niyeti

Nasıl Atıf Yapılır

Turistlerin gastronomi destinasyonuna yönelik tavsiye niyetleri: Mardin ili örneği. (2025). Business & Management Studies: An International Journal, 13(1), 420-441. https://doi.org/10.15295/bmij.v13i1.2464

Nasıl Atıf Yapılır

Turistlerin gastronomi destinasyonuna yönelik tavsiye niyetleri: Mardin ili örneği. (2025). Business & Management Studies: An International Journal, 13(1), 420-441. https://doi.org/10.15295/bmij.v13i1.2464

Öz

Bu araştırmanın amacı Mardin ili özelinde turistlerin gastronomi destinasyonuna yönelik tavsiye niyetlerinin ve gastronominin tavsiye niyetlerine etkisinin araştırılmasıdır. Araştırmada Nicel araştırma yöntemleri içerisinde yer alan ilişkisel tarama modeli kullanılmıştır. Veri toplamaya yönelik olarak duyusal deneyim, davranışsal deneyim, entelektüel deneyim ve duygusal deneyim olmak üzere 4 alt boyuttan oluşan gastronomi deneyimi ölçeği, tek boyuttan oluşan tekrar ziyaret etme niyeti ölçeği, tek boyuttan oluşan tavsiye etme niyeti ölçeği ve 6 sorudan oluşan demografik form kullanılmıştır. Araştırmanın örneklemini Mardin’i ziyaret eden ve gastronomik deneyim yaşamış olan 300 turist oluşturmaktadır. Veriler SPSS 25 paket programı ile analiz edilmiştir. Elde edilen bulgulara göre; gastronomi deneyiminin cinsiyete ve aylık gelire göre anlamlı farklılık göstermediği, yaşa, eğitim durumuna ve medeni duruma göre anlamlı farklılık gösterdiği sonucuna ulaşılmıştır. Gastronomi deneyiminin hem tekrar ziyaret etme niyetini hem de tavsiye etme niyetini pozitif yönde etkilediği sonucuna ulaşılmıştır.

Referanslar

  1. Ademoğlu, A., & Şahan, M. (2023). The effects of gastronomic experience and food image towards the gastronomic products of local tourism on the intention to eat local foods: The case of Hatay. Journal of multidisciplinary academic tourism 2023, 8(2), 129-140.
  2. Agyeiwaah, E., Otoo, F. E., Suntikul, W., & Huang, W. J. (2019). Understanding culinary tourist motivation, experience, satisfaction, and loyalty using a structural approach. Journal of Travel & Tourism Marketing, 36(3), 295-313.
  3. Akay, B., & Özöğütçü, B. (2019). Turist Rehberlerinin Gastronomi Bilgisi Ve Algısının Tavsiye Niyetine Etkisi. MANAS Sosyal Araştırmalar Dergisi, 8(1), 1412-1424.
  4. Baker, D. A., & Crompton, J. L. (2000). Quality, satisfaction and behavioral intentions. Annals of Tourism Research, 27(3), 785–804.
  5. Baker, D., & Crompton, J. L. (2000). Quality, satisfaction and behavioral intentions. Annals of Tourism Research, 27(3), 785-804.
  6. Bam, N., & Kunwar, A. (2020). Tourıst Satısfactıon: Relatıonshıp Analysıs Among Its Antecedents And Revısıt Intentıon. Advances in Hospitality and Tourism Research (AHTR), 8(1), 30-47.
  7. Bilgili, R., & Koçoğlu, C. M. (2023). Gastronomi Çekiciliğinin Gastronomi Deneyimi ve Tekrar Ziyaret Etme Niyeti Üzerindeki Etkisi: Amasya Örneği. Bilgili ve Koçoğlu / Journal of Gastronomy, Hospitality and Travel, 6(4), 1806-1825.
  8. Chang, Y. C., Yeh, T. M., Pai, F. Y., & Huang, T. P. (2018). Sport activity for health!! The effects of karate participants' involvement, perceived value, and leisure benefits on recommendation intention. Int. J. Environ. Res. Public Health, 15(953).
  9. Chen, X., Cheng, Z.-f., & Kim, G.-B. (2020). Make It Memorable: Tourism Experience, Fun, Recommendation and Revisit Intentions of Chinese Outbound Tourists. Sustainability, 12(1904), 1-24.
  10. Clatworthy, S. (2019). The Experience-Centric Organization: How to Win Through Customer Experience. Boston: O'Reilly.
  11. Cole, S. T., & Scott, D. (2004). Examining the mediating role of experience quality in a model of tourist experiences. Journal of Travel and Tourism Marketing, 16(1), 79–90.
  12. Cordova-Buiza, F., Gabriel-Campos, E., Castaño-Prieto, L., & García-García, L. (2021). The Gastronomic Experience: Motivation and Satisfaction of the Gastronomic Tourist—The Case of Puno City (Peru). Sustainability 2021, 13(9170).
  13. Darwis, R., Handyastuti, I., Sanggramasari, S., & Octaviany, V. (2024). Gastronomic Experience by Understanding Tourist Satisfaction and Advocacy. African Journal of Hospitality, Tourism and Leisure, 13(1), 198-206.
  14. Durmaz, Y., Çayırağası, F., & Çopuroğlu, F. (2022). The mediating role of destination satisfaction between the perception of gastronomy tourism and consumer behavior during COVID-19. International Journal of Gastronomy and Food Science(28), 1–11.
  15. Fields, K. (2002). Demand for the gastronomy tourism product. Motivational factors. Tourism and Gastronomy (s. 36–50). içinde London, UK: Routledge.
  16. Furner, C. P., Drake, J. R., Zinko, R., & Kisling, E. (2022). Online Review Antecedents of Trust, Purchase, and Recommendation Intention: A Simulation-Based Experiment for Hotels and AirBnBs. Journal of Internet Commerce, 21(1), 79-103.
  17. Genç, K., & Aldemir, T. (2023). Gastronomi Deneyimlerinin Tavsiye Etme Niyetine Etkisi: Turist Memnuniyetinin Aracı Rolü. Aydın Gastronomy, 7(1), 75-89.
  18. George, D., & Mallery, M. (2001). SPSS for Windows step by step: A simple guide and reference 10.0 update (3. b.). Allyn and Bacon.
  19. Ghanem, M. S. (2019). The Behavioral Intention of Tourists toward Local Foods: An Applied Research on the Local Foods Served in Egyptian Siwa Oasis. Journal of Service Science and Management, 12(6), 714-741.
  20. Handyastuti, I., Zahirah, A. L., & Fitriyani, E. (2021). The Influence of Meal Experience on Revisit Intention at Nasi Bancakan Abah Barna, Bandung City. The Journal Gastronomy Tourısm, 8(2), 90-96.
  21. Harrington, R. J., Ottenbacher, M., & Löwenhagen, N. A. (2015). Are Culinary and Hospitality Service Attributes Key Predictors of Returning Visits for Culinary Tourism Locations? Journal of Gastronomy and Tourism(1), 45-55.
  22. Holbrook, M. B., & Hirschman, E. C. (1982). The experiential aspects of consumption: Consumer fantasies, feelings, and fun. Journal of Consumer Research, 9(2), 132-140.
  23. Hosany, S., Prayag, G., Veen, R. V., Huang, S., & Deesilatham, S. (2017). Mediating Effects of Place Attachment and Satisfaction on the Relationship between Tourists' Emotions and Intention to Recommend. Journal of Travel Research., 56(8), 1079-1093.
  24. Hutchinson, J., Lai, F., & Wang, Y. (2009). Understanding the relationships of quality, value, equity, satisfaction, and behavioral intentions among golf travelers. Tour. Manag.(30), 298–308.
  25. Jodi, W. G., Sukawati, T. G., Sukaatmadja, P. G., & Suasana, G. A. (2023). Determinants of Revisit Intention: Literature Review. International Journal of Research and Review, 10(10), 501-508.
  26. Kaçar, B. (2022). Gastronomi Deneyiminin Tekrar Ziyaret Etme Niyetine Etkisi: Diyarbakır Örneği. Mardin: Mardin Artuklu Üniversitesi.
  27. Kaçar, B., & Yarış, A. (2022). Gastronomi Deneyimi Unsurlarının Tekrar Ziyaret Niyetine Etkisi. Journal of Tourism and Gastronomy Studies, 10(3), 2713-2734.
  28. Kim, J. H. (2017). The Impact of Memorable Tourism Experiences on Loyalty Behaviors: The Mediating Effects of Destination Image and Satisfaction. Journal of Travel Research, 57(7), 856–870.
  29. Knutson, B., Beck, J. A., Kim, S., & Cha, J. (2009). Identifying the dimensions of the guest's hotel experience. Cornell Hospitality Quarterly, 50(1), 44–55.
  30. Kodaş, B., & Sekizkardeş, M. (2022). Mardin’e Gelen Yerli Ziyaretçilerin Gastronomi Deneyimlerinin Demografik Özelliklere Göre İncelenmesi. Journal of Tourism and Gastronomy Studies, 10(4), 2862-2880.
  31. Kokkranikal, J., & Carabelli, E. (2024). Gastronomy tourism experiences: the cooking classes of Cinque Terre. Tourism Recreation Research, 49(1), 161-172.
  32. Kovalenko, A., Dias, Á., Pereira, L., & Simões, A. (2023). Gastronomic Experience and Consumer Behavior: Analyzing the Influence on Destination Image. Foods, 12(315), 1-24.
  33. Kozak, M. (2001). Repeaters' behavior at two distinct destinations. Annals of Tourism Research, 28(3), 784–807.
  34. Lehto, X. Y., O'Leary, J. T., & Morrison, A. M. (2004). The effects of prior experience on vacation behavior. Annals of Tourism Research, 31(4), 801–818.
  35. Lopez-Guzmán, T., Uribe Lotero, C. P., Pérez Gálvez, J. C., & Ríos-Rivera, I. (2017). Gastronomicfestivals: Attitude, Motivation and Satisfaction of the Tourist. British Food Journal(119), 267-283.
  36. López-Guzmán, T., Uribe-Lotero, C., Pérez-Gálvez, J., & Ríos-Rivera, I. (2017). Gastronomic festivals: Attitude, motivation and satisfaction of the tourist. Br. Food J.(119), 267–283.
  37. Maier, A., Chabanet, C., Schaal, B., Leathwood, P., & Issanchou, S. (2007). Food-related sensory experience from birth through weaning: Contrasted patterns in two nearby European regions. Appetite, 49(2), 429–440.
  38. Mohamed, M. E., Hewedi, M. M., Lehto, X., & Maayouf, M. (2020). Egyptian food experience of international visitors: A multidimensional approach. International Journal of Contemporary Hospitality Management, 32(8), 2593-2611.
  39. 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).
  40. Muskat, B., Hörtnagl, T., Prayag, G., & Wagner, S. (2019). Perceived quality, authenticity, and price in tourists' dining experiences: Testing competing models of satisfaction and behavioral intentions. J. Vacat. Mark(25), 480–498.
  41. Newman, G. E., & Dhar, R. (2014). Authenticity Is Contagious: Brand Essence and the Original Source of Production. Journal of Marketing Research(51), 371-386.
  42. Parasuraman, A., Zeithaml, V. A., & Berry, L. L. (1985). Conceptual model of service quality and its implications for future research. Journal of Marketing(49), 41–50.
  43. Park, E., Muangasame, K., & Kim, S. (2023). 'We and our stories': constructing food experiences in a UNESCO gastronomy city. Tourism Geographies 2023, 25(2/3), 572–593.
  44. Phillips, W. J., Wolfe, K. L., Hodur, N. M., & Leistritz, L. F. (2013). Tourist word of mouth and revisit intentions to rural tourism destinations: A case of North Dakota, USA. International journal of tourism research, 15(1), 93-104.
  45. Pine, B. J., & Gilmore, J. H. (1998). Welcome to the experience economy. Harvard Business Review, 97-105.
  46. Polat, M. (2023). The Impact of Affective Gastronomy Experience on Satisfaction and Revisit Intention: Evidence from Turkey. Journal of Tourism and Gastronomy Studies, 11(3), 2187-2202.
  47. Prayag, G., Hosany, S., Muskat, B., & Del Chiappa, G. (2017). Understanding the relationships between tourists' emotional experiences, perceived overall image, satisfaction, and intention to recommend. J. Travel Res.(56), 41–54.
  48. Rajput, A., & Gahfoor, R. Z. (2020). Satisfaction and revisit intentions at fast food restaurants. Future Business Journal, 6(1), 1–12.
  49. Richards, G. (2012). Food and the Tourism Experience: Major Findings and Policy Orientations. Food and the Tourism Experience (s. 13-46). içinde Paris: OECD.
  50. Santos, J. A., Santos, M. C., Pereira, L. N., Richards, G., & Caiado, L. (2020). Local food and changes in tourist eating habits in a sun-and-sea destination: a segmentation approach. International Journal of Contemporary Hospitality Management, 32(11), 3501-3521.
  51. Soonsana, N., Sukhabot, S., & Phakdee-Auksornc, P. (2023). Understanding the relationship between gastronomic experience, satisfaction, and revisit intention. Kasetsart Journal of Social Sciences(44), 585–592.
  52. Sthapit, E. (2017). Exploring tourists' memorable food experiences: A study of visitors to Santa's official hometown. Anatolia(28), 404–421.
  53. Sutıadınıngsıh, A., Mahfud, T., Dang, V. H., Purwıdıanı, N., Watı, G. R., & Dewı, I. H. (2024). The Role Of Gastronomy Tourısm On Revısıt And Recommendatıon Intentıons: The Medıatıon Analysıs Of Tourıst Satısfactıon. GeoJournal of Tourism and Geosites, 17(52), 195-202.
  54. Şahin, A., & Kılıçlar, A. (2022). The effect of tourists' gastronomic experience on emotional and cognitive evaluation: an application of S-O-R paradigm. Journal of Hospitality and Tourism Insights © Emerald Publishing Limited , 1-5.
  55. Tikkanen, I. (2007). Maslow's hierarchy and food tourism in Finland: Five cases. British Food Journal, 109(9), 721- 734.
  56. Tsai, C. T. (2016). Memorable tourist experiences and place attachment when consuming local food. International Journal of Tourism Research, 18(6), 536-548.
  57. Tsai, C., & Wang, Y. (2017). Experiential value in branding food tourism. J. Destin. Mark. Manag(6), 56–65.
  58. Viet, B. N., Dang, H. P., & Nguyen, H. H. (2020). Revisit intention and satisfaction: The role of destination image, perceived risk, and cultural contact. Business & Management(7), 1-20.
  59. Wasko, M. M., & Faraj, S. (2005). Why should I share? Examining social capital and knowledge contribution in electronic networks of practice. MIS Quarterly, 29(1), 35–57.
  60. Wirtz, J., & Chew, P. (2002). The Effects of incentives deal proneness, satisfaction and tie strength on word-of-mouth behavior. Int. J. Serv. Ind. Manag.(13), 141–162.
  61. Wu, C.-S., Cheng, F.-F., & Rou-An, S. (2024). The Effect of Experiential Marketing on Tourists' Satisfaction and Revisit Intention in Lukang Town. Tuijin Jishu/Journal of Propulsion Technology, 45(3), 383-390.
  62. Yang, S., Liu, Y., & Xu, L. (2024). The effect of food tourism experiences on tourists' subjective well-being. Heliyon(10), 1-15.
  63. Yoo, J. J., Park, J., & Cho, M. (2022). Cocreation of gastronomy experience through cooking classes. Int. J. Contemp. Hosp. Manag(34), 3230–3252.
  64. Yordam, S., & Akkuş, G. (2022). Otantiklik Arayışı, Yiyecek Deneyimi ve Tavsiye Etme Niyeti Arasındaki İlişkilerin İncelenmesi: Alaçatı Ot Festivali Örneği. Afyon Kocatepe Üniversitesi Sosyal Bilimler Dergisi, 24(4), 1606-1620.
  65. Yuan, Y. H., & Wu, C. K. (2008). Relationships among experiential marketing, experiential value, and customer satisfaction. Journal of Hospitality & Tourism Research, 32(3), 387-410.
  66. Zhang, H., Wu, Y., & Buhalis, D. (2018). A model of per-ceived image, memorable tourism experiences and revisit intention. Journal of Destination Marketing & Management(8), 326–336.