Research Article
BibTex RIS Cite
Year 2022, Volume: 10 Issue: 4, 559 - 579, 06.12.2022
https://doi.org/10.30519/ahtr.925858

Abstract

References

  • Akgün, A. E., Keskin, H., Ayar, H., & Erdoğan, E. (2015). The influence of storytelling approach in travel writings on readers′ empathy and travel intentions. Procedia–Social and Behavioral Science, 207, 577–586.
  • Alhelalat, J. A., Ma’moun, A. H., & Twaissi, N. M. (2017). The impact of personal and functional aspects of restaurant employee service behaviour on customer satisfaction. International Journal of Hospitality Management, 66, 46-53.
  • Ali, F., Amin, M., & Ryu, K. (2016). The role of physical environment, price perceptions, and consumption emotions in developing customer satisfaction in Chinese resort hotels. Journal of Quality Assurance in Hospitality and Tourism, 17(1), 45–70.
  • Al-Tit, A. A. (2015). The effect of service and food quality on customer satisfaction and hence customer retention. Asian Social Science, 11(23), 129–139.
  • Andaleeb, S. S., and C. Conway. (2006). Customer satisfaction in the restaurant industry: An examination of the transaction-specific model. Journal of Services Marketing, 20(1): 3-11.
  • Annaraud, K., & Berezina, K. (2020). Predicting satisfaction and intentions to use online food delivery: What really makes a difference? Journal of Foodservice Business Research, 23(4), 305–323.
  • Aslan Ceylan, J., Esgin, Ö., Başpinar, B., & Özçelik, A. Ö. (2019). Cuisine Culture of Mesopotamia, Anatolia and Turkish. In N.L. Shapekova, L. Özdemir, B. Ak, V. Şenol, & H. Yıldız (Eds.), Recent Studies in Health Sciences (pp. 36-45). St. Kliment Ohridski University Press.
  • Aydin, B., & Corbaci, A. (2019). The Cuisine and Its Historical Development. Advances in Global Business and Economics, 2, 153-166.
  • 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.
  • Bassano, C., Barile, S., Piciocchi, P., Spohrer, J. C., Iandolo, F., & Fisk, R. (2019). Storytelling about places: Tourism marketing in the digital age. Cities, 87, 10-20.
  • Batu, A., & Batu, H. S. (2018). Historical background of Turkish gastronomy from ancient times until today. Journal of Ethnic Foods, 5(2), 76-82.
  • Bulgarella, C. (2005). Employee satisfaction and customer satisfaction: Is there a relationship? Guidestar research, white paper.
  • Campbell, M. C. (1999). Perceptions of price unfairness: antecedents and consequences. Journal of Marketing Research, 36(2), 187-199.
  • Cater, C., Albayrak, T., Caber, M., & Taylor, S. (2020). Flow, satisfaction and storytelling: A causal relationship? Evidence from scuba diving in Turkey. Current Issues in Tourism, 24(12), 1749-1767.
  • Çelik, M. & Aksoy, M. (2017). Attitudes of Domestic Tourists Towards Gastronomy Tourism: Case of Şanlıurfa. Journal of Tourism and Gastronomy Studies, 5(3) 422-434.
  • Cheng, Y. S., Kuo, N. T., Chang, K. C., & Wu, H. T. (2021). Using Data Mining Methods to Predict Repeat Patronage Intention in the Restaurant Industry. Journal of Quality Assurance in Hospitality & Tourism, Latest Articles-Online First.
  • Chi, C. G. Q., Chua, B. L., Othman, M., & Karim, S. A. (2013). Investigating the Structural Relationships Between Food Image, Food Satisfaction, Culinary Quality, and Behavioral Intentions: The Case of Malaysia. International Journal of Hospitality and Tourism Administration, 14(2), 99–120.
  • Chiang, C. F. (2018). Influences of price, service convenience, and social servicescape on post-purchase process of capsule hotels. Asia Pacific Journal of Tourism Research, 23(4), 373–384.
  • Chin, W. W. (1998). Issues and Opinion on Structure Equation Modeling. MIS Quarterly, 22(March), vii–xvi.
  • Chin, W. W. (2010). How to write up and report PLS analyses. In Vinzi, V.E., Chin, W. W., Henseler, J. & Wang, H. (Eds.), Handbook of partial least squares: Concepts, methods and applications (pp. 655–690). Berlin, Germany: Springer.
  • Choi, S. S. (2016). A study on effect of tourism storytelling of tourism destination brand value and tourist behavioral intentions. Indian Journal of Science and Technology, 9(46), 1-6.
  • Correia, A., Moital, M., Da Costa, C. F., & Peres, R. (2008). The determinants of gastronomic tourists’ satisfaction: a second-order factor analysis. Journal of Foodservice, 19(3), 164–176.
  • Cullen, F. (2004). Factors influencing restaurant selection in Dublin. Journal of Foodservice Business Research, 7(2), 53–85.
  • Danthanarayana, C. P., & Arachchi, R. S. S. W. (2020). Impact of Restaurant Attributes on Customer Perceived Value and Customer Satisfaction. In Proceedings of the International Conference on Hospitality and Tourism Management, 5(1), 1-20.
  • Dinler, B. V. (2019). Evaluation of Gastronomic Identity of Adana in Terms of Destination Branding. Unpublished master of science thesis, Hacı Bektaş Veli University, Nevşehir.
  • Düzgün, E., & Özkaya, F. D. (2015). Culinary Culture from Mesopotamia to the Present. Journal of Tourism and Gastronomy Studies, 41, 47.
  • Erkmen, E. (2019). Managing Restaurant Attributes for Destination Satisfaction: What Goes beyond Food? Administrative Sciences, 9(1), 1-11.
  • Go Turkey Tourism (2021). Turkey’s Creative Cities. Retrieved March 10, 2021, from https://www.goturkeytourism.com/things-to-do/unesco-creative-cities-of-turkey.html
  • Grębosz-Krawczyk, M. (2020). Consumer storytellıng as an element of Word-Of-Mouth communication of nostalgic brands: Evidence from Poland. Innovative Marketing, 16(3), 74-84.
  • Gunaratne, A., Wilson, G., & San Diego, J. (2012). Attributes associated with customer satisfaction in fine dining restaurants and their “zones of tolerance.” Proceedings of the Australian & New Zealand Marketing Academy Conference (ANZMAC). 3-5 December, Adelaide, Australia.
  • Gupta, S., McLaughlin, E., & Gomez, M. (2007). Guest satisfaction and restaurant performance. Cornell Hospitality Quarterly, 48(3), 284–298.
  • Ha, J., & Jang, S. C. (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.
  • Hair, J. F., Anderson, R. E., Tatham, R. L., & Black, W. C. (1998). Multivariate Data Analysis (5th ed.). Prentice-Hall: Englewood Cliffs, NJ.
  • Hair, J. F., G. T. M. Hult, C. M. Ringle, and M. Sarstedt. (2014). A Primer on Partial Least Squares Structural Equation Modeling (PLS-SEM). Thousand Oaks, CA: Sage.
  • Hair, J. F., Jr., Howard, M. C., & Nitzl, C. (2020). Assessing measurement model quality in PLS-SEM using confirmatory composite analysis. Journal of Business Research, 109, 101-110.
  • Hair, J. F., Ringle, C. M., & Sarstedt, M. (2011). PLS-SEM: Indeed a silver bullet. Journal of Marketing Theory and Practice, 19(2), 139-152.
  • Han, H., & Hyun, S. S. (2017). Impact of hotel-restaurant image and quality of physical-environment, service, and food on satisfaction and intention. International Journal of Hospitality Management, 63, 82–92.
  • Han, H., & Ryu, K. (2007). Moderating role of personal characteristics in forming restaurant customers' behavioral intentions: An upscale restaurant setting. Journal of Hospitality & Leisure Marketing, 15(4), 25-54.
  • Han, H., & Ryu, K. (2009). The roles of the physical environment, price perception, and customer satisfaction in determining customer loyalty in the restaurant industry. Journal of Hospitality and Tourism Research, 33(4), 487–510.
  • Hanaysha, J. (2016). Testing the effects of food quality, price fairness, and physical environment on customer satisfaction in fast food restaurant industry. Journal of Asian Business Strategy, 6(2), 31–40.
  • Henseler, J., Ringle, C. M., & Sarstedt, M. (2015). A new criterion for assessing discriminant validity in variance-based structural equation modeling. Journal of the Academy of Marketing Science, 43(1), 115–135.
  • Heung, V. C. S., Wong, M. Y., & Qu, H. (2002). A study of tourists’ satisfaction and post-experience behavioral intentions in relation to airport restaurant services in the hong kong sar. Journal of Travel and Tourism Marketing, 12(2–3), 111–135.
  • Howison, S., Higgins-Desbiolles, F., & Sun, Z. (2017). Storytelling in tourism: Chinese visitors and Māori hosts in New Zealand. Anatolia, 28(3), 327-337.
  • Hsu, F. C., Robinson, R. N., & Scott, N. (2018). Traditional food consumption behaviour: The case of Taiwan. Tourism Recreation Research, 43(4), 456-469.
  • Hu, L. T., & Bentler, P. M. (1999). Cutoff criteria for fit indexes in covariance structure analysis: Conventional criteria versus new alternatives. Structural Equation Modelling: A Multidisciplinary Journal, 6(1), 1-55.
  • Iglesias, M.P. , & Guillén, M. J. Y. (2004). Perceived quality and price: their impact on the satisfaction of restaurant customers. International Journal of Contemporary Hospitality Management, 16(6), 373–379.
  • İflazoğlu, N., & Birdir Sahilli. S. (2020). Interest of Local People in Gastronomy Tourism and Their Food Neophobia: Cases of Hatay and Gaziantep. Journal of Tourism and Gastronomy Studies, 8(4), 2444-2461.
  • Jalilvand, M.R., Salimipour, S., Elyasi, M., & Mohammadi, M. (2017). Factors influencing word of mouth behaviour in the restaurant industry. Marketing Intelligence and Planning, 35(1), 81-110.
  • Jeon, H., & Choi, B. (2012). The relationship between employee satisfaction and customer satisfaction. Journal of Services Marketing, 26(5), 332-341.
  • Jeong, E., & Jang, S. S. (2011). Restaurant experiences triggering positive electronic word-of-mouth (eWOM) motivations. International Journal of Hospitality Management, 30(2), 356-366.
  • Kala, D. (2020). Examining the impact of food attributes and restaurant services on tourist satisfaction: evidence from mountainous State of India. Journal of Quality Assurance in Hospitality and Tourism, 21(4), 430–453.
  • Kala, D., & Barthwal, S. (2020). Exploring tourist satisfaction on food and restaurant experience in mountainous religious destinations. International Journal of Tourism Policy, 10(1), 1-22.
  • Keaveney, S. M. (1995). Customer switching behavior in service industries: An exploratory study. Journal of Marketing, 59(2), 71-82.
  • Keh, H. T., Ren, R., Hill, S. R., & Li, X. (2013). The beautiful, the cheerful, and the helpful: The effects of service employee attributes on customer satisfaction. Psychology & Marketing, 30(3), 211-226.
  • Keskin, H., Akgün, A. E., Zehir, C., and Ayar, H. (2016). Tales of cities: City branding through storytelling. Journal of Global Strategic Management, 10(1), 31–41.
  • Kivela, J., & Crotts, J. C. (2006). Tourism and gastronomy: gastronomy’s influence on how tourists experience a destination. Journal of Hospitality and Tourism Research, 30(3), 354–377.
  • Kivela, J., Inbakaran, R. & Reece, J. (2000). Consumer Research in the Restaurant Environment. Part 3: Analysis, Findings And Conclusions, International Journal of Contemporary Hospitality Management, 12(1), 13-30.
  • Kozak, M., & Rimmington, M. (2000). Tourist satisfaction with Mallorca, Spain, as an off-season holiday destination. Journal of Travel Research, 38(3), 260–269.
  • Lai, I. K. W. (2020). An examination of satisfaction on word of mouth regarding Portuguese foods in Macau: Applying the concept of integrated satisfaction. Journal of Hospitality and Tourism Management, 43, 100-110.
  • Lin, H., & Kim, H. I. (2015). Effects of tourism storytelling on satisfaction and behavioral intention of Chinese tourists in Jeju. Journal of Korea Multimedia Society, 18(9), 1140-1147.
  • Liu, Y., & Jang, S. C. (2009). The effects of dining atmospherics: An extended Mehrabian-Russell model. International Journal of Hospitality Management, 28(4), 494–503.
  • Lochrie, S., Baxter, I. W., Collinson, E., Curran, R., Gannon, M. J., Taheri, B., ... & Yalinay, O. (2019). Self-expression and play: can religious tourism be hedonistic?. Tourism Recreation Research, 44(1), 2-16.
  • Lund, N. F., Cohen, S. A., & Scarles, C. (2018). The power of social media storytelling in destination branding. Journal of Destination Marketing & Management, 8, 271-280.
  • Mathayomchan, B., & Taecharungroj, V. (2020). “How was your meal?” Examining customer experience using Google maps reviews. International Journal of Hospitality Management, 90, 102641.
  • Medeiros, C.O., & Salay, E., (2013). A review of food service selection factors important to the consumer. Food Publ. Health, 3(4), 176–190.
  • Mei, X. Y., Hågensen, A. M. S., & Kristiansen, H. S. (2020). Storytelling through experiencescape: Creating unique stories and extraordinary experiences in farm tourism. Tourism and Hospitality Research, 20(1), 93-104.
  • 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.
  • Min, H., Park, J., & Kim, H. J. (2016). Common method bias in hospitality research: A critical review of literature and an empirical study. International Journal of Hospitality Management, 56, 126–135.
  • Mossberg, L. (2008). Extraordinary experiences through storytelling. Scandinavian Journal of Hospitality and Tourism, 8(3), 195-210.
  • Mossberg, L., & Eide, D. (2017). Storytelling and meal experience concepts. European Planning Studies, 25(7), 1184-1199.
  • Namkung, Y., & Jang, S. C. (2007). Does food quality really matter in restaurants? Its impact on customer satisfaction and behavioral intentions. Journal of Hospitality and Tourism Research, 31(3), 387–409.
  • Nemeschansky, B. (2020). Listen to your customer-how to manage your restaurant more effectively. Journal of Foodservice Business Research, 23(1), 17-45.
  • Nield, K., Kozak, M., & LeGrys, G. (2000). The role of food service in tourist satisfaction. International Journal of Hospitality Management, 19(4), 375–384.
  • Oğuz, S., Haseki, M. İ., & Buzcu, Z. (2020). The Effect of Gastronomy Brand Value Components on Travel Intention: A Case of a Route. Uluslararası Ekonomi ve Yenilik Dergisi, 6(2), 276-295.
  • Pearce, P. L., & Packer, J. (2013). Minds on the move: New links from psychology to tourism. Annals of Tourism Research, 40, 386–411.
  • Podsakoff, P. M., & Organ, D. W. (1986). Self-reports in organizational research: Problems and prospects. Journal of Management, 12(4), 531–544.
  • Raajpoot, N. A. (2002). TANGSERV: A multiple item scale for measuring tangible quality in foodservice industry. Journal of Foodservice Business Research, 5(2), 109–127.
  • Rajput, A., & Gahfoor, R. Z. (2020). Satisfaction and revisit intentions at fast food restaurants. Future Business Journal, 6(1), 1-12.
  • Roozbeh, B. H., Ng, S. I., & Boo, H. C. (2013). Effect of food experience on overall satisfaction: Comparison between first-time and repeat visitors to Malaysia. International Food Research Journal, 20(1), 141–146.
  • Rozekhi, N. A., Hussin, S., Siddiqe, A. S. K. A. R., Rashid, P. D. A., & Salmi, N. S. (2016). The Influence of Food Quality on Customer Satisfaction in Fine Dining Restaurant: Case in Penang. International Academic Research Journal of Business and Technology, 2(2), 45–50.
  • Rust, R. and Zahorik, A. (1993). Customer Satisfaction, Customer Retention, and Market Share. Journal of Retailing, 69(Summer), 145–56.
  • Ryu, K., & Han, H. (2010). Influence of the Quality of Food, Service, and Physical Environment on Customer Satisfaction and Behavioral Intention in Quick-Casual Restaurants: Moderating Role of Perceived Price. Journal of Hospitality and Tourism Research, 34(3), 310–329.
  • Şengül, S., Çavuş, O., & Taşkin, E. (2018). Analysis of e-complaints for restaurant enterprises in the World's 50 best restaurant list. Journal of Tourism and Gastronomy Studies, 6(1), 320-334.
  • Slack, N. J., Singh, G., Ali, J., Lata, R., Mudaliar, K., & Swamy, Y. (2020). Influence of fast-food restaurant service quality and its dimensions on customer perceived value, satisfaction and behavioural intentions. British Food Journal, 123(4), 1324-1344.
  • Smartpls (2021). Discriminant Validity Assessment and Heterotrait-monotrait Ratio of Correlations (HTMT). Retrieved February 02, 2021, from https://www.smartpls.com/documentation/algorithms-and-techniques/discriminant-validity-assessment
  • Son, B. M., & Kim, D. S. (2011). The effect of tourism storytelling choice attributes on tourist satisfaction and loyalty. The Journal of the Korea Contents Association, 11(2), 432-445.
  • Sulek, J. M., & Hensley, R. L. (2004). The relative importance of food, atmosphere, and fairness of wait: The case of a full-service restaurant. Cornell Hotel and Restaurant Administration Quarterly, 45(3), 235–247.
  • Taheri, B., Olya, H., Ali, F., & Gannon, M. J. (2020). Understanding the influence of airport servicescape on traveler dissatisfaction and misbehavior. Journal of Travel Research, 59(6), 1008-1028.
  • Tekin, E., & Özdemir, B. (2018). Mobbing Örgütsel Vatandaşlık Davranışı İlişkisinde Örgütsel Sinizmin Rolü. Hitit Üniversitesi Sosyal Bilimler Enstitüsü Dergisi, 11(3), 1923-1938.
  • Tekiner, İ. H. (2021). Turkish Cuisine: A Planet-and Vegan-Friendly Food, Culture, and Folklore. International Journal of Information Systems and Social Change (IJISSC), 12(1), 23-31.
  • TPTO (Turkish Patent and Trademark Office) (2021). Turkish Geographical Indications. Retrieved February 25, 2021, from https://www.ci.gov.tr/cografi-isaretler/liste?il=27
  • Truong, N., Nisar, T., Knox, D., Prabhakar, G., (2017). The influences of cleanliness and employee attributes on perceived service quality in restaurants in a developing country. International Journal of Culture, Tourism and Hospitality Research, 11(4), 608–627.
  • Türker, N., Gökkaya, S. & Acar, A. (2019). Measuring the Effect of Restaurant Servicescapes on Customer Loyalty, Tourism Akademic Journal, 6(2), 255-270. UNESCO (2020). Creative Cities Network. Retrieved August 08, 2020, from https://en.unesco.org/creative-cities/
  • Uslu, A. (2020). The relationship of service quality dimensions of restaurant enterprises with satisfaction, behavioral intention, eWOM and the moderator effect of atmosphere. Tourism & Management Studies, 16(3), 23-35.
  • Wells, V. K., Manika, D., Gregory-Smith, D., Taheri, B., & McCowlen, C. (2015). Heritage tourism, CSR and the role of employee environmental behaviour. Tourism Management, 48, 399–413.
  • Wells, V. K., Taheri, B., Gregory-Smith, D., & Manika, D. (2016). The role of generativity and attitudes on employees home and workplace water and energy saving behaviours. Tourism Management, 56, 63-74.
  • Wijaya, S., King, B., Nguyen, T. H., & Morrison, A. (2013). International visitor dining experiences: A conceptual framework. Journal of Hospitality and Tourism Management, 20, 34–42.
  • Wu, T. H., Weng, S. J., Lin, Y. T., Kim, S. H., & Gotcher, D. (2020). Investigating the importance and cognitive satisfaction attributes of service quality in restaurant business-a case study of TASTy steakhouse in Taiwan. Journal of Foodservice Business Research, 23(4), 263-284.
  • Yang, F. X. (2017). Effects of restaurant satisfaction and knowledge sharing motivation on eWOM intentions: the moderating role of technology acceptance factors. Journal of Hospitality & Tourism Research, 41(1), 93-127.
  • Yang, Y. K. (2018). A study on the correlations among tourism storytelling, perception of touristic attractiveness and behavioral intention for Baekje historic areas. International Journal of Pure and Applied Mathematics, 118(24), 1-15.
  • Yoo, K. H., & Gretzel, U. (2008). What motivates consumers to write online travel reviews? Information Technology & Tourism, 10, 283–295.
  • Yüksel, A. & Yüksel, F. (2003). Measurement of tourist satisfaction with restaurant services: A Segment-Based Approach. Journal of Vacation Marketing, 9(1), 52–68.
  • Yurdakal, İ. H., & Kırmızı, F. S. (2017). Yaratıcı Okumaya Yönelik Algı Ölçeği: Güvenirlik Ve Geçerlik Çalışması. Uluslararası Türkçe Edebiyat Kültür Eğitim (TEKE) Dergisi, 6(3), 1726-1742.
  • Yurdakal, İ. H., & Kırmızı, F. S. (2019). Okumaya Yönelik Tutum Ölçeği Güvenirlik ve Geçerlik Çalışması1 Reading Attitude Scale: Validity and Reliability Study. Elementary Education Online, 18(2), 714-733.
  • Zhong, Y. Y. S., Busser, J., & Baloglu, S. (2017). A model of memorable tourism experience: The effects on satisfaction, affective commitment, and storytelling. Tourism Analysis, 22(2), 201-217.
  • Zhong, Y., & Moon, H. C. (2020). What drives customer satisfaction, loyalty, and happiness in fast-food restaurants in China? perceived price, service quality, food quality, physical environment quality, and the moderating role of gender. Foods, 9(4), 1-19.

Examining The Impacts of Restaurant Attributes on Satisfaction and Storytelling: The Case of Turkey

Year 2022, Volume: 10 Issue: 4, 559 - 579, 06.12.2022
https://doi.org/10.30519/ahtr.925858

Abstract

The current research aimed to search the impacts of restaurant attributes on satisfaction, and the impacts of satisfaction on storytelling in restaurants. The data was obtained from 226 academicians and administrators of 8 universities which were both public and private in Gaziantep, Hatay, Şanlıurfa, and Adana provinces of Turkey. The results revealed that food attributes, employees, and physical environment positively affect customer satisfaction. The results also revealed that satisfaction is a significant determinant of storytelling intention.

References

  • Akgün, A. E., Keskin, H., Ayar, H., & Erdoğan, E. (2015). The influence of storytelling approach in travel writings on readers′ empathy and travel intentions. Procedia–Social and Behavioral Science, 207, 577–586.
  • Alhelalat, J. A., Ma’moun, A. H., & Twaissi, N. M. (2017). The impact of personal and functional aspects of restaurant employee service behaviour on customer satisfaction. International Journal of Hospitality Management, 66, 46-53.
  • Ali, F., Amin, M., & Ryu, K. (2016). The role of physical environment, price perceptions, and consumption emotions in developing customer satisfaction in Chinese resort hotels. Journal of Quality Assurance in Hospitality and Tourism, 17(1), 45–70.
  • Al-Tit, A. A. (2015). The effect of service and food quality on customer satisfaction and hence customer retention. Asian Social Science, 11(23), 129–139.
  • Andaleeb, S. S., and C. Conway. (2006). Customer satisfaction in the restaurant industry: An examination of the transaction-specific model. Journal of Services Marketing, 20(1): 3-11.
  • Annaraud, K., & Berezina, K. (2020). Predicting satisfaction and intentions to use online food delivery: What really makes a difference? Journal of Foodservice Business Research, 23(4), 305–323.
  • Aslan Ceylan, J., Esgin, Ö., Başpinar, B., & Özçelik, A. Ö. (2019). Cuisine Culture of Mesopotamia, Anatolia and Turkish. In N.L. Shapekova, L. Özdemir, B. Ak, V. Şenol, & H. Yıldız (Eds.), Recent Studies in Health Sciences (pp. 36-45). St. Kliment Ohridski University Press.
  • Aydin, B., & Corbaci, A. (2019). The Cuisine and Its Historical Development. Advances in Global Business and Economics, 2, 153-166.
  • 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.
  • Bassano, C., Barile, S., Piciocchi, P., Spohrer, J. C., Iandolo, F., & Fisk, R. (2019). Storytelling about places: Tourism marketing in the digital age. Cities, 87, 10-20.
  • Batu, A., & Batu, H. S. (2018). Historical background of Turkish gastronomy from ancient times until today. Journal of Ethnic Foods, 5(2), 76-82.
  • Bulgarella, C. (2005). Employee satisfaction and customer satisfaction: Is there a relationship? Guidestar research, white paper.
  • Campbell, M. C. (1999). Perceptions of price unfairness: antecedents and consequences. Journal of Marketing Research, 36(2), 187-199.
  • Cater, C., Albayrak, T., Caber, M., & Taylor, S. (2020). Flow, satisfaction and storytelling: A causal relationship? Evidence from scuba diving in Turkey. Current Issues in Tourism, 24(12), 1749-1767.
  • Çelik, M. & Aksoy, M. (2017). Attitudes of Domestic Tourists Towards Gastronomy Tourism: Case of Şanlıurfa. Journal of Tourism and Gastronomy Studies, 5(3) 422-434.
  • Cheng, Y. S., Kuo, N. T., Chang, K. C., & Wu, H. T. (2021). Using Data Mining Methods to Predict Repeat Patronage Intention in the Restaurant Industry. Journal of Quality Assurance in Hospitality & Tourism, Latest Articles-Online First.
  • Chi, C. G. Q., Chua, B. L., Othman, M., & Karim, S. A. (2013). Investigating the Structural Relationships Between Food Image, Food Satisfaction, Culinary Quality, and Behavioral Intentions: The Case of Malaysia. International Journal of Hospitality and Tourism Administration, 14(2), 99–120.
  • Chiang, C. F. (2018). Influences of price, service convenience, and social servicescape on post-purchase process of capsule hotels. Asia Pacific Journal of Tourism Research, 23(4), 373–384.
  • Chin, W. W. (1998). Issues and Opinion on Structure Equation Modeling. MIS Quarterly, 22(March), vii–xvi.
  • Chin, W. W. (2010). How to write up and report PLS analyses. In Vinzi, V.E., Chin, W. W., Henseler, J. & Wang, H. (Eds.), Handbook of partial least squares: Concepts, methods and applications (pp. 655–690). Berlin, Germany: Springer.
  • Choi, S. S. (2016). A study on effect of tourism storytelling of tourism destination brand value and tourist behavioral intentions. Indian Journal of Science and Technology, 9(46), 1-6.
  • Correia, A., Moital, M., Da Costa, C. F., & Peres, R. (2008). The determinants of gastronomic tourists’ satisfaction: a second-order factor analysis. Journal of Foodservice, 19(3), 164–176.
  • Cullen, F. (2004). Factors influencing restaurant selection in Dublin. Journal of Foodservice Business Research, 7(2), 53–85.
  • Danthanarayana, C. P., & Arachchi, R. S. S. W. (2020). Impact of Restaurant Attributes on Customer Perceived Value and Customer Satisfaction. In Proceedings of the International Conference on Hospitality and Tourism Management, 5(1), 1-20.
  • Dinler, B. V. (2019). Evaluation of Gastronomic Identity of Adana in Terms of Destination Branding. Unpublished master of science thesis, Hacı Bektaş Veli University, Nevşehir.
  • Düzgün, E., & Özkaya, F. D. (2015). Culinary Culture from Mesopotamia to the Present. Journal of Tourism and Gastronomy Studies, 41, 47.
  • Erkmen, E. (2019). Managing Restaurant Attributes for Destination Satisfaction: What Goes beyond Food? Administrative Sciences, 9(1), 1-11.
  • Go Turkey Tourism (2021). Turkey’s Creative Cities. Retrieved March 10, 2021, from https://www.goturkeytourism.com/things-to-do/unesco-creative-cities-of-turkey.html
  • Grębosz-Krawczyk, M. (2020). Consumer storytellıng as an element of Word-Of-Mouth communication of nostalgic brands: Evidence from Poland. Innovative Marketing, 16(3), 74-84.
  • Gunaratne, A., Wilson, G., & San Diego, J. (2012). Attributes associated with customer satisfaction in fine dining restaurants and their “zones of tolerance.” Proceedings of the Australian & New Zealand Marketing Academy Conference (ANZMAC). 3-5 December, Adelaide, Australia.
  • Gupta, S., McLaughlin, E., & Gomez, M. (2007). Guest satisfaction and restaurant performance. Cornell Hospitality Quarterly, 48(3), 284–298.
  • Ha, J., & Jang, S. C. (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.
  • Hair, J. F., Anderson, R. E., Tatham, R. L., & Black, W. C. (1998). Multivariate Data Analysis (5th ed.). Prentice-Hall: Englewood Cliffs, NJ.
  • Hair, J. F., G. T. M. Hult, C. M. Ringle, and M. Sarstedt. (2014). A Primer on Partial Least Squares Structural Equation Modeling (PLS-SEM). Thousand Oaks, CA: Sage.
  • Hair, J. F., Jr., Howard, M. C., & Nitzl, C. (2020). Assessing measurement model quality in PLS-SEM using confirmatory composite analysis. Journal of Business Research, 109, 101-110.
  • Hair, J. F., Ringle, C. M., & Sarstedt, M. (2011). PLS-SEM: Indeed a silver bullet. Journal of Marketing Theory and Practice, 19(2), 139-152.
  • Han, H., & Hyun, S. S. (2017). Impact of hotel-restaurant image and quality of physical-environment, service, and food on satisfaction and intention. International Journal of Hospitality Management, 63, 82–92.
  • Han, H., & Ryu, K. (2007). Moderating role of personal characteristics in forming restaurant customers' behavioral intentions: An upscale restaurant setting. Journal of Hospitality & Leisure Marketing, 15(4), 25-54.
  • Han, H., & Ryu, K. (2009). The roles of the physical environment, price perception, and customer satisfaction in determining customer loyalty in the restaurant industry. Journal of Hospitality and Tourism Research, 33(4), 487–510.
  • Hanaysha, J. (2016). Testing the effects of food quality, price fairness, and physical environment on customer satisfaction in fast food restaurant industry. Journal of Asian Business Strategy, 6(2), 31–40.
  • Henseler, J., Ringle, C. M., & Sarstedt, M. (2015). A new criterion for assessing discriminant validity in variance-based structural equation modeling. Journal of the Academy of Marketing Science, 43(1), 115–135.
  • Heung, V. C. S., Wong, M. Y., & Qu, H. (2002). A study of tourists’ satisfaction and post-experience behavioral intentions in relation to airport restaurant services in the hong kong sar. Journal of Travel and Tourism Marketing, 12(2–3), 111–135.
  • Howison, S., Higgins-Desbiolles, F., & Sun, Z. (2017). Storytelling in tourism: Chinese visitors and Māori hosts in New Zealand. Anatolia, 28(3), 327-337.
  • Hsu, F. C., Robinson, R. N., & Scott, N. (2018). Traditional food consumption behaviour: The case of Taiwan. Tourism Recreation Research, 43(4), 456-469.
  • Hu, L. T., & Bentler, P. M. (1999). Cutoff criteria for fit indexes in covariance structure analysis: Conventional criteria versus new alternatives. Structural Equation Modelling: A Multidisciplinary Journal, 6(1), 1-55.
  • Iglesias, M.P. , & Guillén, M. J. Y. (2004). Perceived quality and price: their impact on the satisfaction of restaurant customers. International Journal of Contemporary Hospitality Management, 16(6), 373–379.
  • İflazoğlu, N., & Birdir Sahilli. S. (2020). Interest of Local People in Gastronomy Tourism and Their Food Neophobia: Cases of Hatay and Gaziantep. Journal of Tourism and Gastronomy Studies, 8(4), 2444-2461.
  • Jalilvand, M.R., Salimipour, S., Elyasi, M., & Mohammadi, M. (2017). Factors influencing word of mouth behaviour in the restaurant industry. Marketing Intelligence and Planning, 35(1), 81-110.
  • Jeon, H., & Choi, B. (2012). The relationship between employee satisfaction and customer satisfaction. Journal of Services Marketing, 26(5), 332-341.
  • Jeong, E., & Jang, S. S. (2011). Restaurant experiences triggering positive electronic word-of-mouth (eWOM) motivations. International Journal of Hospitality Management, 30(2), 356-366.
  • Kala, D. (2020). Examining the impact of food attributes and restaurant services on tourist satisfaction: evidence from mountainous State of India. Journal of Quality Assurance in Hospitality and Tourism, 21(4), 430–453.
  • Kala, D., & Barthwal, S. (2020). Exploring tourist satisfaction on food and restaurant experience in mountainous religious destinations. International Journal of Tourism Policy, 10(1), 1-22.
  • Keaveney, S. M. (1995). Customer switching behavior in service industries: An exploratory study. Journal of Marketing, 59(2), 71-82.
  • Keh, H. T., Ren, R., Hill, S. R., & Li, X. (2013). The beautiful, the cheerful, and the helpful: The effects of service employee attributes on customer satisfaction. Psychology & Marketing, 30(3), 211-226.
  • Keskin, H., Akgün, A. E., Zehir, C., and Ayar, H. (2016). Tales of cities: City branding through storytelling. Journal of Global Strategic Management, 10(1), 31–41.
  • Kivela, J., & Crotts, J. C. (2006). Tourism and gastronomy: gastronomy’s influence on how tourists experience a destination. Journal of Hospitality and Tourism Research, 30(3), 354–377.
  • Kivela, J., Inbakaran, R. & Reece, J. (2000). Consumer Research in the Restaurant Environment. Part 3: Analysis, Findings And Conclusions, International Journal of Contemporary Hospitality Management, 12(1), 13-30.
  • Kozak, M., & Rimmington, M. (2000). Tourist satisfaction with Mallorca, Spain, as an off-season holiday destination. Journal of Travel Research, 38(3), 260–269.
  • Lai, I. K. W. (2020). An examination of satisfaction on word of mouth regarding Portuguese foods in Macau: Applying the concept of integrated satisfaction. Journal of Hospitality and Tourism Management, 43, 100-110.
  • Lin, H., & Kim, H. I. (2015). Effects of tourism storytelling on satisfaction and behavioral intention of Chinese tourists in Jeju. Journal of Korea Multimedia Society, 18(9), 1140-1147.
  • Liu, Y., & Jang, S. C. (2009). The effects of dining atmospherics: An extended Mehrabian-Russell model. International Journal of Hospitality Management, 28(4), 494–503.
  • Lochrie, S., Baxter, I. W., Collinson, E., Curran, R., Gannon, M. J., Taheri, B., ... & Yalinay, O. (2019). Self-expression and play: can religious tourism be hedonistic?. Tourism Recreation Research, 44(1), 2-16.
  • Lund, N. F., Cohen, S. A., & Scarles, C. (2018). The power of social media storytelling in destination branding. Journal of Destination Marketing & Management, 8, 271-280.
  • Mathayomchan, B., & Taecharungroj, V. (2020). “How was your meal?” Examining customer experience using Google maps reviews. International Journal of Hospitality Management, 90, 102641.
  • Medeiros, C.O., & Salay, E., (2013). A review of food service selection factors important to the consumer. Food Publ. Health, 3(4), 176–190.
  • Mei, X. Y., Hågensen, A. M. S., & Kristiansen, H. S. (2020). Storytelling through experiencescape: Creating unique stories and extraordinary experiences in farm tourism. Tourism and Hospitality Research, 20(1), 93-104.
  • 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.
  • Min, H., Park, J., & Kim, H. J. (2016). Common method bias in hospitality research: A critical review of literature and an empirical study. International Journal of Hospitality Management, 56, 126–135.
  • Mossberg, L. (2008). Extraordinary experiences through storytelling. Scandinavian Journal of Hospitality and Tourism, 8(3), 195-210.
  • Mossberg, L., & Eide, D. (2017). Storytelling and meal experience concepts. European Planning Studies, 25(7), 1184-1199.
  • Namkung, Y., & Jang, S. C. (2007). Does food quality really matter in restaurants? Its impact on customer satisfaction and behavioral intentions. Journal of Hospitality and Tourism Research, 31(3), 387–409.
  • Nemeschansky, B. (2020). Listen to your customer-how to manage your restaurant more effectively. Journal of Foodservice Business Research, 23(1), 17-45.
  • Nield, K., Kozak, M., & LeGrys, G. (2000). The role of food service in tourist satisfaction. International Journal of Hospitality Management, 19(4), 375–384.
  • Oğuz, S., Haseki, M. İ., & Buzcu, Z. (2020). The Effect of Gastronomy Brand Value Components on Travel Intention: A Case of a Route. Uluslararası Ekonomi ve Yenilik Dergisi, 6(2), 276-295.
  • Pearce, P. L., & Packer, J. (2013). Minds on the move: New links from psychology to tourism. Annals of Tourism Research, 40, 386–411.
  • Podsakoff, P. M., & Organ, D. W. (1986). Self-reports in organizational research: Problems and prospects. Journal of Management, 12(4), 531–544.
  • Raajpoot, N. A. (2002). TANGSERV: A multiple item scale for measuring tangible quality in foodservice industry. Journal of Foodservice Business Research, 5(2), 109–127.
  • Rajput, A., & Gahfoor, R. Z. (2020). Satisfaction and revisit intentions at fast food restaurants. Future Business Journal, 6(1), 1-12.
  • Roozbeh, B. H., Ng, S. I., & Boo, H. C. (2013). Effect of food experience on overall satisfaction: Comparison between first-time and repeat visitors to Malaysia. International Food Research Journal, 20(1), 141–146.
  • Rozekhi, N. A., Hussin, S., Siddiqe, A. S. K. A. R., Rashid, P. D. A., & Salmi, N. S. (2016). The Influence of Food Quality on Customer Satisfaction in Fine Dining Restaurant: Case in Penang. International Academic Research Journal of Business and Technology, 2(2), 45–50.
  • Rust, R. and Zahorik, A. (1993). Customer Satisfaction, Customer Retention, and Market Share. Journal of Retailing, 69(Summer), 145–56.
  • Ryu, K., & Han, H. (2010). Influence of the Quality of Food, Service, and Physical Environment on Customer Satisfaction and Behavioral Intention in Quick-Casual Restaurants: Moderating Role of Perceived Price. Journal of Hospitality and Tourism Research, 34(3), 310–329.
  • Şengül, S., Çavuş, O., & Taşkin, E. (2018). Analysis of e-complaints for restaurant enterprises in the World's 50 best restaurant list. Journal of Tourism and Gastronomy Studies, 6(1), 320-334.
  • Slack, N. J., Singh, G., Ali, J., Lata, R., Mudaliar, K., & Swamy, Y. (2020). Influence of fast-food restaurant service quality and its dimensions on customer perceived value, satisfaction and behavioural intentions. British Food Journal, 123(4), 1324-1344.
  • Smartpls (2021). Discriminant Validity Assessment and Heterotrait-monotrait Ratio of Correlations (HTMT). Retrieved February 02, 2021, from https://www.smartpls.com/documentation/algorithms-and-techniques/discriminant-validity-assessment
  • Son, B. M., & Kim, D. S. (2011). The effect of tourism storytelling choice attributes on tourist satisfaction and loyalty. The Journal of the Korea Contents Association, 11(2), 432-445.
  • Sulek, J. M., & Hensley, R. L. (2004). The relative importance of food, atmosphere, and fairness of wait: The case of a full-service restaurant. Cornell Hotel and Restaurant Administration Quarterly, 45(3), 235–247.
  • Taheri, B., Olya, H., Ali, F., & Gannon, M. J. (2020). Understanding the influence of airport servicescape on traveler dissatisfaction and misbehavior. Journal of Travel Research, 59(6), 1008-1028.
  • Tekin, E., & Özdemir, B. (2018). Mobbing Örgütsel Vatandaşlık Davranışı İlişkisinde Örgütsel Sinizmin Rolü. Hitit Üniversitesi Sosyal Bilimler Enstitüsü Dergisi, 11(3), 1923-1938.
  • Tekiner, İ. H. (2021). Turkish Cuisine: A Planet-and Vegan-Friendly Food, Culture, and Folklore. International Journal of Information Systems and Social Change (IJISSC), 12(1), 23-31.
  • TPTO (Turkish Patent and Trademark Office) (2021). Turkish Geographical Indications. Retrieved February 25, 2021, from https://www.ci.gov.tr/cografi-isaretler/liste?il=27
  • Truong, N., Nisar, T., Knox, D., Prabhakar, G., (2017). The influences of cleanliness and employee attributes on perceived service quality in restaurants in a developing country. International Journal of Culture, Tourism and Hospitality Research, 11(4), 608–627.
  • Türker, N., Gökkaya, S. & Acar, A. (2019). Measuring the Effect of Restaurant Servicescapes on Customer Loyalty, Tourism Akademic Journal, 6(2), 255-270. UNESCO (2020). Creative Cities Network. Retrieved August 08, 2020, from https://en.unesco.org/creative-cities/
  • Uslu, A. (2020). The relationship of service quality dimensions of restaurant enterprises with satisfaction, behavioral intention, eWOM and the moderator effect of atmosphere. Tourism & Management Studies, 16(3), 23-35.
  • Wells, V. K., Manika, D., Gregory-Smith, D., Taheri, B., & McCowlen, C. (2015). Heritage tourism, CSR and the role of employee environmental behaviour. Tourism Management, 48, 399–413.
  • Wells, V. K., Taheri, B., Gregory-Smith, D., & Manika, D. (2016). The role of generativity and attitudes on employees home and workplace water and energy saving behaviours. Tourism Management, 56, 63-74.
  • Wijaya, S., King, B., Nguyen, T. H., & Morrison, A. (2013). International visitor dining experiences: A conceptual framework. Journal of Hospitality and Tourism Management, 20, 34–42.
  • Wu, T. H., Weng, S. J., Lin, Y. T., Kim, S. H., & Gotcher, D. (2020). Investigating the importance and cognitive satisfaction attributes of service quality in restaurant business-a case study of TASTy steakhouse in Taiwan. Journal of Foodservice Business Research, 23(4), 263-284.
  • Yang, F. X. (2017). Effects of restaurant satisfaction and knowledge sharing motivation on eWOM intentions: the moderating role of technology acceptance factors. Journal of Hospitality & Tourism Research, 41(1), 93-127.
  • Yang, Y. K. (2018). A study on the correlations among tourism storytelling, perception of touristic attractiveness and behavioral intention for Baekje historic areas. International Journal of Pure and Applied Mathematics, 118(24), 1-15.
  • Yoo, K. H., & Gretzel, U. (2008). What motivates consumers to write online travel reviews? Information Technology & Tourism, 10, 283–295.
  • Yüksel, A. & Yüksel, F. (2003). Measurement of tourist satisfaction with restaurant services: A Segment-Based Approach. Journal of Vacation Marketing, 9(1), 52–68.
  • Yurdakal, İ. H., & Kırmızı, F. S. (2017). Yaratıcı Okumaya Yönelik Algı Ölçeği: Güvenirlik Ve Geçerlik Çalışması. Uluslararası Türkçe Edebiyat Kültür Eğitim (TEKE) Dergisi, 6(3), 1726-1742.
  • Yurdakal, İ. H., & Kırmızı, F. S. (2019). Okumaya Yönelik Tutum Ölçeği Güvenirlik ve Geçerlik Çalışması1 Reading Attitude Scale: Validity and Reliability Study. Elementary Education Online, 18(2), 714-733.
  • Zhong, Y. Y. S., Busser, J., & Baloglu, S. (2017). A model of memorable tourism experience: The effects on satisfaction, affective commitment, and storytelling. Tourism Analysis, 22(2), 201-217.
  • Zhong, Y., & Moon, H. C. (2020). What drives customer satisfaction, loyalty, and happiness in fast-food restaurants in China? perceived price, service quality, food quality, physical environment quality, and the moderating role of gender. Foods, 9(4), 1-19.
There are 106 citations in total.

Details

Primary Language English
Subjects Tourism (Other)
Journal Section Research Article
Authors

Sezer Karasakal 0000-0002-4713-2735

Oğuz Doğan This is me 0000-0002-3038-1719

Sadık Can Gazelci 0000-0001-9001-5959

Publication Date December 6, 2022
Submission Date April 22, 2021
Published in Issue Year 2022 Volume: 10 Issue: 4

Cite

APA Karasakal, S., Doğan, O., & Gazelci, S. C. (2022). Examining The Impacts of Restaurant Attributes on Satisfaction and Storytelling: The Case of Turkey. Advances in Hospitality and Tourism Research (AHTR), 10(4), 559-579. https://doi.org/10.30519/ahtr.925858


Follow us on our journal's social media account

 social-network-fb-logo-facebook-icon.png