Relationships between Cuisine Quality, Food Image, Feelings, Recommendation and Revisit Intention: Gaziantep Case

Yazicioğlu İ., Keskin E., Sezen N.

Journal of Culinary Science and Technology, cilt.21, sa.6, ss.903-921, 2023 (ESCI) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 21 Sayı: 6
  • Basım Tarihi: 2023
  • Doi Numarası: 10.1080/15428052.2021.2024471
  • Dergi Adı: Journal of Culinary Science and Technology
  • Derginin Tarandığı İndeksler: Emerging Sources Citation Index (ESCI), Scopus, Academic Search Premier, Agricultural & Environmental Science Database, CAB Abstracts, Compendex, Food Science & Technology Abstracts, Hospitality & Tourism Complete, Hospitality & Tourism Index
  • Sayfa Sayıları: ss.903-921
  • Anahtar Kelimeler: Food image, cuisine quality, emotion, revisit and recommend intention, BEHAVIORAL INTENTIONS, DESTINATION FOOD, TOURIST SATISFACTION, PERCEIVED QUALITY, EMOTIONS, EXPERIENCES, IMPACT, MODEL, DETERMINANTS, FRAMEWORK
  • Ankara Hacı Bayram Veli Üniversitesi Adresli: Evet

Özet

© 2022 Taylor & Francis.Cuisine quality is very important in strengthening the perception of destination food image. Cuisine quality has a positive effect on the food image of the destination as it positively affects tourist perceptions. This study tries to determine the relationships between cuisine quality, food image, positive emotions, revisit and recommendation intention. The main focus of the study is Gaziantep. This particular city was chosen because of the facts theregion has a very rich food culture and that it is known as a gastronomic city in Turkey. Quantitative research method and questionnaire technique were used in the study. The gathered data was analyzed in accordance with the AMOS program. As a result; it was determined that food image and cuisine quality has an effect on the intentions to revisit and recommend.