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dc.contributor.authorEmir, Oktay
dc.contributor.authorÖzdemir, Necip
dc.date.accessioned2021-03-29T11:03:14Z
dc.date.available2021-03-29T11:03:14Z
dc.date.issued2019en_US
dc.identifier.urihttps://doi.org/10.21325/jotags.2019.506
dc.identifier.urihttps://hdl.handle.net/20.500.12438/8894
dc.description.abstractThe purpose of this research is to determine the effect of Turkish customers' cultural values on restaurant preferences. In the study that quantitative research design was used, data were collected by questionnaire technique. The sample group of the study consists of 384 Turkish customers living in New York City, United States of America. Factor, reliability, percentage, frequency, arithmetic mean and standard deviation were used to analyze the data. At the final stage of the data analysis, the distribution of the data was reviewed to determine which tests to be used to determine the differences. It was seen that the data used in the study did not exhibit normal distribution and Mann-Whitney U and Kruskal-Wallis H tests, which are non-parametric tests, were applied for the difference analysis. It is found that the customers in the sample take their cultural values into consideration when making a restaurant choice according to the results of the study. On the other hand, it was determined that the personnel dimension was the most effective among the opinions about their cultural values which were determined to have an impact on the restaurant preferences of the customers. It was also concluded that the opinions about the impact of their cultural values on the restaurant preferences of the customers demonstrated a significant difference according to some demographic variables.en_US
dc.language.isoengen_US
dc.publisherJournal of Tourism and Gastronomy Studiesen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectRestaurant Preferenceen_US
dc.subjectCultural Valuesen_US
dc.subjectTurkish Customersen_US
dc.subjectUSA-New Yorken_US
dc.titleA Study to Determine the Effect of Turkish Customers' Cultural Values on Restaurant Preferencesen_US
dc.typearticleen_US
dc.relation.journalJournal of Tourism and Gastronomy Studiesen_US
dc.departmentÇavdarhisar Meslek Yüksekokuluen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.contributor.institutionauthorÖzdemir, Necip
dc.relation.indexULAKBİM - TR-Dizinen_US


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