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The effect of the neophilia levels of consumers who prefer Far East cuisine concept restaurants on their intention to revisit

Year 2022, Volume: 6 Issue: 2, 456 - 467, 31.10.2022

Abstract

In this study, it is aimed to determine the effect of the level of neophilia of consumers who prefer Far East cuisine concept ethnic restaurants on their intention to revisit. For this purpose, the questionnaire technique, one of the quantitative research methods, was used in the study. The data of the research were collected by questionnaire form from 407 customers determined by convenience sampling method. T test, anova test and correlation analysis were used to analyze the data obtained in the study. As a result of the analysis, it was determined that the age and gender of the participants affected their neophilia levels, and in addition, the neophilia levels of the participants had a affirmative and positive effect on their revisit intentions.

References

  • Alotaibi, S., & Alshiha, A. (2021). The Impact of Ethnic Restaurant Menu Visual Appeal and Informativeness on Customers’ Desire to Order. Journal of Association of Arab Universities for Tourism and Hospitality, 21 (2), 187-205.
  • Balıkçı Dedeoğlu, S., Aydın, Ş., & Onat, G. (2019). A General Overview on the Far East Cuisine: Cuisines of Thailand, Korea and China. Journal of multidisciplinary academic tourism, 4 (2):, 109 - 121.
  • Bell, B., Adhikari, K., Chambers , E., Cherdchu, P., & Suwonsichon, T. (2011). Ethnic food awareness and perceptions of consumers in Thailand and the United. Nutrition & Food Science, 41(4), 268-277.
  • Camacho, L. (2017). Ethnıc Food In Global Markets: The New Venue For Internatıonal Busıness In Latın Amerıca. Mexıcan Food In The Domınıcan Republıc. 109-121.
  • Camarena , D., Sanjuan, A., & Philippidis, G. (2011). Influence of ethnocentrism and neo-phobia on ethnic food consumption in Spain. Appetite, 57, 121-130.
  • Capiola, A., & Raudenbush , B. (2012). The Effects of Food Neophobia and Food Neophilia on Diet and Metabolic Processing. Food and Nutrition Sciences, 3, 1397-1403 .
  • Capiola, A., & Raudenbush, B. (2012). The Effects of Food Neophobia and Food Neophilia on Diet and Metabolic Processing. Food and Nutrition Sciences, 3 (10), 1397-1403.
  • Chang , R. C., Kivela, J., & Mak, A. H. (2011). Attributes that influence the evaluation of travel dining experience: When East meets West. Tourism Management, 32 (2), 307-316.
  • Clemes, M. D., Gan, C., & Sriwongrat, C. (2013). Consumers’ Choice Factors of an Upscale Ethnic Restaurant. Journal of Food Products Marketing, 19 (5), 413-438.
  • Cohen, E., & Avieli, N. (2004). Food and Tourism: Attraction and Impediment. Annals of Tourism Research, 31 (4), 775-778.
  • Constantin, Ş. (2012). Gastronomic Traditions and Eating Habits in the Far East. Cactus Tourism Journal, 3 (2), 54-60.
  • Cresswell, J. W. (2009). Research Design: Qualitative, Quantitative and Mixed Methods Approaches. London: Sage publications.
  • Dimitrovski, D., & Crespi-Vallbona, M. (2016). Role of food neophilia in food market tourists’ motivational construct: The case of La Boqueria in motivational construct:: The case of La Boqueria in Barcelona, Spain. Journal of Travel & Tourism Marketing, 34 (4), 475-487.
  • Dindyal, S., & Dindyal, S. (2003). How Personal Factors, Including Culture And Ethnicity, Affect The Choices And Selection Of Food We Make. he Internet Journal of Third World Medicine, 1 (2), 1-4.
  • Du Rand, G., & Heath, E. (2006). Towards a Framework for Food Tourism as an Element of Destination Marketing. Current Issues in Tourism, 9 (3), 206-234.
  • Jang, S. S., Ha, J., & Park, K. (2012). Effects of ethnic authenticity: Investigating Korean restaurant customers in the U.S. International Journal of Hospitality Management, 31, 990-1003.
  • Jasiulewicz, A., & Lemanowicz, M. (2016). Motives and barriers to the consumption of innovative food products by Polish and Ukrainian consumers. Review of Innovation and Competitiveness, 2(4),, 57-70.
  • Kılıç, S. (2016). Cronbach’ın Alfa Güvenirlik Katsayısı. Journal of Mood Disorders (JMOOD), 6 (1), 47-48.
  • Kim, D. (2018). Causes, Experiences, and Consequences of Ethnic Food Consumption: A Case Study of Korean Restaurants in Sweden.
  • Kwon, D. Y. (2015). What is ethnic food? Journal of Ethnic Foods, 2 (1), 1.
  • Latimer, L. A., Pope, L., & Wansink, B. (2015). Food Neophiles: Profiling the Adventurous Eater. Obesity , 23 (8), 1577-1581.
  • Ma, G. (2015). Food, eating behavior, and culture in Chinese society. Journal of Ethnic Foods, 195-199.
  • Maksan, M. T., Deronja, K., Kalit, M. T., & Mesić, Ž. (2019). Food Neophobia As A Determinant Of Consumer Behaviour in Ethnic Food Consumption. 133-149.
  • Mandl, M. (2016). Food Culture in East Asia: An Enquiry into the Culinary Regionality of East Asian Eating and Drinking. East Asian Economy and Society.
  • Phillips , W. J., Wolfe, K., & Asperin, A. E. (2011). Exploring Food Neophobia and Perceptions of Ethnic Foods: The Case of Chinese and Thai Cuisines. International CHRIE Conference-Refereed Track. 4., 1-9.
  • Rajput, A., & Gahfoor, R. Z. (2020). Satisfaction and revisit intentions at fast food restaurants. Future Business Journal, 6 (1), 1-12.
  • Roopa, S., & Rani, M. (2012). Questionnaire Designing for a Survey. The Journal of Indian Orthodontic Society, 46 (4), 273-277.
  • Sibal, V. (2018). Food: Identity of Culture and Religion.
  • Soleimani , A. G., & Einolahzadeh, H. (2018). Hizmet kalitesinin tekrar ziyaret niyeti üzerindeki etkisi: Ağızdan ağıza iletişim ve memnuniyetin aracı rolü (Örnek olay: Guilan seyahat acenteleri). Cogent Social Sciences, 4.
  • Sriyalatha, M., & Kumarasinghe, P. (2021). Customer Satisfaction and Revisit Intention towards Fast Food Restaurants in Sri Lanka. International Journal of Engineering and Management Research, 11 (5), 95-103.
  • Szakály , Z., Kovács, B., Soós, M., Kiss, M., & Balsa-Budai, N. (2021). Adaptation and Validation of the Food Neophobia Scale: The Case of Hungary. Foods, 10, 1-16.
  • Tey, Y. S., Arsil, P., Brindal, M., Liew, S. Y., Teoh, C. T., & Terano, R. (2018). ersonal values underlying ethnic food choice: means-end evidence for Japanese food. Journal of Ethnic Foods.
  • Tian, R. G. (2001). Cultural Awareness of the Consumers at a Chinese Restaurant: An Anthropological Descriptive Analysis. Journal of Food Pruducts Marketing, 7 (1-2), 111-130.
  • Turgeon, L., & Pastinelli, M. (2002). "Eat the World": Postcolonial Encounters in Quebec City's Ethnic Restaurants. Journal of American Folklore, 115 (456), 247-268.
  • Um, S., Kaye, C., & Ro, Y. (2006). Antecedents of Revisit Intention. Annals of Tourism research, 33 (4), 1141-1158.
  • Veeck, A. (2010). Encounters with Extreme Foods: Neophilic/Neophobic Tendencies and Novel Foods. Journal of Food Products Marketing, 16 (2), 246-160.
  • Verbeke , W., & Lo´pez, G. P. (2005). Ethnic food attitudes and behaviour among Belgians and Hispanics living in Belgium. Wilk, R. (2004). Hate/Love for Foreign Food: Neophilia, Neophobia and Globalization.

Uzakdoğu mutfağı konseptli restoranları tercih eden tüketicilerin neofili düzeylerinin tekrar ziyaret niyetine etkisi

Year 2022, Volume: 6 Issue: 2, 456 - 467, 31.10.2022

Abstract

Bu araştırmada, Uzak doğu mutfağı konseptli etnik restoranları tercih eden tüketicilerin neofili düzeylerinin tekrar ziyaret niyetine etkisini belirlemek amaçlanmaktadır. Bu amaç doğrultusunda yapılan çalışmada, nicel araştırma yöntemlerinden anket tekniği kullanılmıştır. Araştırmanın verileri, kolayda örnekleme yöntemi ile belirlenen 407 müşteriden anket formu ile toplanmıştır. Araştırmada elde edilen verilerin analizi için t testi, anova testi ve korelasyon analizine başvurulmuştur. Analiz sonucunda, katılımcıların yaş ve cinsiyetlerinin ile neofili düzeylerini etkilediği ve buna ek olarak katılımcıların neofili düzeylerinin tekrar ziyaret niyetleri üzerinde olumlu ve pozitif yönlü bir etkisinin olduğu belirlenmiştir.

References

  • Alotaibi, S., & Alshiha, A. (2021). The Impact of Ethnic Restaurant Menu Visual Appeal and Informativeness on Customers’ Desire to Order. Journal of Association of Arab Universities for Tourism and Hospitality, 21 (2), 187-205.
  • Balıkçı Dedeoğlu, S., Aydın, Ş., & Onat, G. (2019). A General Overview on the Far East Cuisine: Cuisines of Thailand, Korea and China. Journal of multidisciplinary academic tourism, 4 (2):, 109 - 121.
  • Bell, B., Adhikari, K., Chambers , E., Cherdchu, P., & Suwonsichon, T. (2011). Ethnic food awareness and perceptions of consumers in Thailand and the United. Nutrition & Food Science, 41(4), 268-277.
  • Camacho, L. (2017). Ethnıc Food In Global Markets: The New Venue For Internatıonal Busıness In Latın Amerıca. Mexıcan Food In The Domınıcan Republıc. 109-121.
  • Camarena , D., Sanjuan, A., & Philippidis, G. (2011). Influence of ethnocentrism and neo-phobia on ethnic food consumption in Spain. Appetite, 57, 121-130.
  • Capiola, A., & Raudenbush , B. (2012). The Effects of Food Neophobia and Food Neophilia on Diet and Metabolic Processing. Food and Nutrition Sciences, 3, 1397-1403 .
  • Capiola, A., & Raudenbush, B. (2012). The Effects of Food Neophobia and Food Neophilia on Diet and Metabolic Processing. Food and Nutrition Sciences, 3 (10), 1397-1403.
  • Chang , R. C., Kivela, J., & Mak, A. H. (2011). Attributes that influence the evaluation of travel dining experience: When East meets West. Tourism Management, 32 (2), 307-316.
  • Clemes, M. D., Gan, C., & Sriwongrat, C. (2013). Consumers’ Choice Factors of an Upscale Ethnic Restaurant. Journal of Food Products Marketing, 19 (5), 413-438.
  • Cohen, E., & Avieli, N. (2004). Food and Tourism: Attraction and Impediment. Annals of Tourism Research, 31 (4), 775-778.
  • Constantin, Ş. (2012). Gastronomic Traditions and Eating Habits in the Far East. Cactus Tourism Journal, 3 (2), 54-60.
  • Cresswell, J. W. (2009). Research Design: Qualitative, Quantitative and Mixed Methods Approaches. London: Sage publications.
  • Dimitrovski, D., & Crespi-Vallbona, M. (2016). Role of food neophilia in food market tourists’ motivational construct: The case of La Boqueria in motivational construct:: The case of La Boqueria in Barcelona, Spain. Journal of Travel & Tourism Marketing, 34 (4), 475-487.
  • Dindyal, S., & Dindyal, S. (2003). How Personal Factors, Including Culture And Ethnicity, Affect The Choices And Selection Of Food We Make. he Internet Journal of Third World Medicine, 1 (2), 1-4.
  • Du Rand, G., & Heath, E. (2006). Towards a Framework for Food Tourism as an Element of Destination Marketing. Current Issues in Tourism, 9 (3), 206-234.
  • Jang, S. S., Ha, J., & Park, K. (2012). Effects of ethnic authenticity: Investigating Korean restaurant customers in the U.S. International Journal of Hospitality Management, 31, 990-1003.
  • Jasiulewicz, A., & Lemanowicz, M. (2016). Motives and barriers to the consumption of innovative food products by Polish and Ukrainian consumers. Review of Innovation and Competitiveness, 2(4),, 57-70.
  • Kılıç, S. (2016). Cronbach’ın Alfa Güvenirlik Katsayısı. Journal of Mood Disorders (JMOOD), 6 (1), 47-48.
  • Kim, D. (2018). Causes, Experiences, and Consequences of Ethnic Food Consumption: A Case Study of Korean Restaurants in Sweden.
  • Kwon, D. Y. (2015). What is ethnic food? Journal of Ethnic Foods, 2 (1), 1.
  • Latimer, L. A., Pope, L., & Wansink, B. (2015). Food Neophiles: Profiling the Adventurous Eater. Obesity , 23 (8), 1577-1581.
  • Ma, G. (2015). Food, eating behavior, and culture in Chinese society. Journal of Ethnic Foods, 195-199.
  • Maksan, M. T., Deronja, K., Kalit, M. T., & Mesić, Ž. (2019). Food Neophobia As A Determinant Of Consumer Behaviour in Ethnic Food Consumption. 133-149.
  • Mandl, M. (2016). Food Culture in East Asia: An Enquiry into the Culinary Regionality of East Asian Eating and Drinking. East Asian Economy and Society.
  • Phillips , W. J., Wolfe, K., & Asperin, A. E. (2011). Exploring Food Neophobia and Perceptions of Ethnic Foods: The Case of Chinese and Thai Cuisines. International CHRIE Conference-Refereed Track. 4., 1-9.
  • Rajput, A., & Gahfoor, R. Z. (2020). Satisfaction and revisit intentions at fast food restaurants. Future Business Journal, 6 (1), 1-12.
  • Roopa, S., & Rani, M. (2012). Questionnaire Designing for a Survey. The Journal of Indian Orthodontic Society, 46 (4), 273-277.
  • Sibal, V. (2018). Food: Identity of Culture and Religion.
  • Soleimani , A. G., & Einolahzadeh, H. (2018). Hizmet kalitesinin tekrar ziyaret niyeti üzerindeki etkisi: Ağızdan ağıza iletişim ve memnuniyetin aracı rolü (Örnek olay: Guilan seyahat acenteleri). Cogent Social Sciences, 4.
  • Sriyalatha, M., & Kumarasinghe, P. (2021). Customer Satisfaction and Revisit Intention towards Fast Food Restaurants in Sri Lanka. International Journal of Engineering and Management Research, 11 (5), 95-103.
  • Szakály , Z., Kovács, B., Soós, M., Kiss, M., & Balsa-Budai, N. (2021). Adaptation and Validation of the Food Neophobia Scale: The Case of Hungary. Foods, 10, 1-16.
  • Tey, Y. S., Arsil, P., Brindal, M., Liew, S. Y., Teoh, C. T., & Terano, R. (2018). ersonal values underlying ethnic food choice: means-end evidence for Japanese food. Journal of Ethnic Foods.
  • Tian, R. G. (2001). Cultural Awareness of the Consumers at a Chinese Restaurant: An Anthropological Descriptive Analysis. Journal of Food Pruducts Marketing, 7 (1-2), 111-130.
  • Turgeon, L., & Pastinelli, M. (2002). "Eat the World": Postcolonial Encounters in Quebec City's Ethnic Restaurants. Journal of American Folklore, 115 (456), 247-268.
  • Um, S., Kaye, C., & Ro, Y. (2006). Antecedents of Revisit Intention. Annals of Tourism research, 33 (4), 1141-1158.
  • Veeck, A. (2010). Encounters with Extreme Foods: Neophilic/Neophobic Tendencies and Novel Foods. Journal of Food Products Marketing, 16 (2), 246-160.
  • Verbeke , W., & Lo´pez, G. P. (2005). Ethnic food attitudes and behaviour among Belgians and Hispanics living in Belgium. Wilk, R. (2004). Hate/Love for Foreign Food: Neophilia, Neophobia and Globalization.
There are 37 citations in total.

Details

Primary Language Turkish
Subjects Tourism (Other)
Journal Section Articles
Authors

Duran Cankül 0000-0001-5067-6904

Aleyna Kol 0000-0001-8011-3117

Early Pub Date October 28, 2022
Publication Date October 31, 2022
Submission Date June 8, 2022
Acceptance Date October 28, 2022
Published in Issue Year 2022 Volume: 6 Issue: 2

Cite

APA Cankül, D., & Kol, A. (2022). Uzakdoğu mutfağı konseptli restoranları tercih eden tüketicilerin neofili düzeylerinin tekrar ziyaret niyetine etkisi. Gastroia: Journal of Gastronomy And Travel Research, 6(2), 456-467.