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Restoran İşletmecilerinin Hayalet Mutfak Girişimine Yönelik Bakış Açılarının Belirlenmesi: Gaziantep İlinde Nitel Bir Uygulama

Year 2023, Volume: 22 Issue: 1, 350 - 371, 27.01.2023
https://doi.org/10.21547/jss.1190251

Abstract

Bu çalışma yeni bir fenomen olarak yükselişini sürdüren hayalet mutfak girişimini restoran işletmesi sahipleri ve yöneticilerinin bakış açısıyla değerlendirmeyi amaçlamaktadır. Bu kapsamda 2015 yılında UNESCO tarafından yaratıcı şehirler ağına dâhil edilen Gaziantep ili araştırmanın evreni olarak belirlenmiştir. Destinasyonda faaliyet gösteren turizm işletme belgeli 23 restoran işletmesinden çalışmaya katılmayı kabul eden 18’i araştırmanın örneklemini oluşturmuştur. İşletme sahibi ve yöneticileri ile 6 açık uçlu soru üzerinden derinlemesine mülakatlar yapılmıştır.
Çalışmada elde edilen sonuçlar, hayalet mutfağın fiziki alandan bağımsız olmasının otantiklik ve üretici-tüketici iletişimi açısından önemli zayıflıklar içerdiğini göstermiştir. Bir diğer zayıflık ise tüm sürece ilişkin kalite algısının zamanında ve eksiksiz teslimat üzerinde şekillenmesidir. Tüketiciye ulaşım, reklam, kurumsallaşma motivasyonu ve fiziki yatırım maliyeti avantajı ise sistemin güçlü yanları olarak değerlendirilmiştir.

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References

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Determining the Perspectives of Touristic Restaurant Operators towards the Ghost Kitchen Initiative: A qualitative Research in Gaziantep

Year 2023, Volume: 22 Issue: 1, 350 - 371, 27.01.2023
https://doi.org/10.21547/jss.1190251

Abstract

This study aims to evaluate the ghost kitchen initiative, which continues to rise as a new phenomenon, from the perspective of restaurant business owners and managers. In this context, Gaziantep province, which was included in the creative cities network by UNESCO in 2015, was determined as the universe of the research. Of the 23 restaurant businesses operating in the destination with tourism operation certificate, 18 accepted to participate in the study and formed the sample of the research. In-depth interviews were conducted with the owners and managers of the business on 6 open-ended questions. The results obtained in the study showed that the fact that the ghost kitchen is independent from the physical space contains important weaknesses in terms of authenticity and producer-consumer communication. Another weakness is that the perception of quality regarding the whole process is shaped on timely and complete delivery. Access to the consumer, advertising, motivation for institutionalization and the advantage of physical investment are considered as the strengths of the system.

Project Number

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References

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  • Cevher, E. (2015). Yükseköğretimde hizmet kalitesi ve kalite algısının belirlenmesine yönelik bir araştırma. Journal of International Social Research, 8(39), 804-814.
  • Chhabra, N.& Rana, A. (2021). Rise and the future of cloud kitchens in India: a consumer study. International Journal of Research in Engineering, Science and Management, 4(7), 158-165.
  • Choudhary, N. (2019). Strategic analysis of cloud kitchen – a case study. Management Today, 9(3), 184-190. https://ssrn.com/abstract=3856618
  • Christopher, I. (2020). What is a ghost kitchen? Here’s everything you need to know. Erişim Tarihi: 15/03/2022. https://www.galleysolutions.com/post/what-is-a-ghost-kitchen-master-guide-2020
  • Çelik, Ş.& Çak, E. (2021). Covid-19 pandemi sürecinin aile üzerine etkisi/The effect of the covid-19 pandemia process on the family. Gevher Nesibe Journal Of Medical & Health Sciences, 6(11). https://doi.org/10.46648/gnj.185
  • Deloitte. (2019). Delivering growth: the impact of third-partyplatform ordering in restaurants. Erişim tarihi: 18/03/2022. https://www2.deloitte.com/uk/en/pages/financial-advisory/articles/delivering-growth.html
  • Demirdelen Alrawadıeh, D. & Cifci, I. (2021). Covid-19 salgını sonrası yiyecek ve içecek sektörü: mutfak şeflerinin perspektiflerine yönelik bir araştırma. Güncel Turizm Araştırmaları Dergisi, 5(2), 439-454. https://doi.org/10.32572/guntad.944613
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  • Finger, J. A., Lima, E. M., Coelho, K. S., Behrens, J. H., Landgraf, M., Franco, B. D.& Pinto, U. M. (2021). Adherence to food hygiene and personal protection recommendations for prevention of Covid-19. Trends in Food Science &Technology, 112, 847-852. https://doi.org/10.1016/j.tifs.2021.03.016
  • Fridayani, H. D., Iqbal, M.& Atmojo, M. E. (2021). Cloud kitchen: strategy for Indonesian culinary business (smes) growth during and post pandemic era. Management Research and Behavior Journal, 1(2), 41-46. https://doi.org/10.29103/mrbj.v1i2.5128
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  • Gaziantep.ktb.gov.tr[b]). Konaklama tesisleri, lokantalar ve gastronomi tesisleri ve turizm işletmesi belgeli seyahat acentaları. Erişim tarihi: 04/09/2022, https://gaziantep.ktb.gov.tr/TR-127978/konaklama-tesislerilokantalar-ve-gastronomi-tesisleri-v-.html
  • Hayes, L. (2020). A city that supposedly hates Philadelphia now has three cheesesteak ghost restaurants. Erişim tarihi: 24/02/2022, https://vtechworks.lib.vt.edu/bitstream/handle/10919/100751/D.C.%20Now%20Has%20Three%20Philly%20Cheesesteak%20Ghost%20Restaurants.pdf?sequence=1&isAllowed=y
  • Herald, P., Hernandez, J., Popoola, H., Rondorf, A., Yost, E.& Zingsheim, K. (2021). Boo! does that delivery from a ghost kitchen scare you?. Erişim tarihi: 22/03/2022. https://www.foodprotection.org/upl/downloads/meeting/archive/61255d22160793398b7d1.pdf
  • Hess, D. (2020). Ghost kitchens help to maximize hotel F&B space. Erişim tarihi:24/02/2022 https://vtechworks.lib.vt.edu/bitstream/handle/10919/101491/Ghost%20kitchens%20help%20to%20maximize%20hotel%20F%26B%20space.pdf?sequence=1&isAllowed=y
  • Houser, J. (2015). Nursing research: reading, using, and creating evidence. (3rd ed.). Burlington: Jones ve Bartlett Learning
  • Hughes, G. (2013). Tourism and the semiological realization of space. Ed, Ringer, G., In Destinations (pp. 31-46). Routledge. https://doi.org/10.4324/9780203441381-8
  • Hussain, A. (2021). Customer analysis to find out marketing possibilities for the cloud kitchen in the Tampere. Master Thesis. Erişim tarihi: 04/03/2022 http://www.theseus.fi/handle/10024/507780
  • Jiang, S., Moyle, B., Yung, R., Tao, L.& Scott, N. (2022). Augmented reality and the enhancement of memorable tourism experiences at heritage sites. Current Issues in Tourism, 1-16. https://doi.org/10.1080/13683500.2022.2026303
  • John, K. T. (2021). Digital disruption: the hyperlocal delivery and cloud kitchen driven future of food services in post-COVID India. International Hospitality Review. (ahead-of-print). https://doi.org/10.1108/IHR-06-2021-0045
  • Karamustafa, K., Ülker, M. ve Akçay, S. (2021). Covid-19 salgınına bağlı olarak yiyecek ve içecek hizmet süreçlerindeki değişimler üzerine nitel bir araştırma. Tüketici ve Tüketim Araştırmaları Dergisi, 13(1), 33-69.
  • Kim, M. J., Hall, C. M.& Bonn, M. (2021). Can the value-attitude-behavior model and personality predict international tourists’ biosecurity practice during the pandemic?. Journal of Hospitality and Tourism Management, 48, 99-109. https://doi.org/10.1016/j.jhtm.2021.05.014
  • Kulshreshtha, K., & Sharma, G. (2022). From restaurant to cloud kitchen: Survival of the fittest during COVID-19 An empirical examination. Technological Forecasting and Social Change, 179, 121629. https://doi.org/10.1016/j.techfore.2022.121629
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There are 58 citations in total.

Details

Primary Language Turkish
Subjects Tourism (Other)
Journal Section Tourism, Hospitality and Sports
Authors

Furkan Baltacı 0000-0001-5362-6769

Ali Yıldız 0000-0001-7670-5320

Project Number Yok
Publication Date January 27, 2023
Submission Date October 17, 2022
Acceptance Date January 8, 2023
Published in Issue Year 2023 Volume: 22 Issue: 1

Cite

APA Baltacı, F., & Yıldız, A. (2023). Restoran İşletmecilerinin Hayalet Mutfak Girişimine Yönelik Bakış Açılarının Belirlenmesi: Gaziantep İlinde Nitel Bir Uygulama. Gaziantep University Journal of Social Sciences, 22(1), 350-371. https://doi.org/10.21547/jss.1190251