{"title":"Relationships between Cuisine Quality, Food Image, Feelings, Recommendation and Revisit Intention: Gaziantep Case","authors":"I. Yazicioğlu, Emrah Keskin, Nevres Sezen","doi":"10.1080/15428052.2021.2024471","DOIUrl":null,"url":null,"abstract":"ABSTRACT 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.","PeriodicalId":46034,"journal":{"name":"Journal of Culinary Science & Technology","volume":null,"pages":null},"PeriodicalIF":0.9000,"publicationDate":"2022-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"2","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of Culinary Science & Technology","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.1080/15428052.2021.2024471","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q4","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
引用次数: 2
Abstract
ABSTRACT 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.
期刊介绍：
The Journal of Culinary Science & Technology aims to communicate the vital issues, latest developments, and thinking on the science and technology behind meal planning, preparation, processing, and service for a global consuming public. These issues relate to food management in a variety of settings that include culinary-related operations, food production, food product development, restaurant management and other foodservice ventures. It is the Journal''s intention to encourage an interchange among culinary professionals, food scientists and technologists, research chefs, foodservice managers, educators and researchers. Contributors are encouraged to identify the practical implications of their work for food operations, promoting and evaluating food knowledge, the science of alcohol, examining changing trends and attitudes, healthy eating lifestyles, innovation management, and enhancing and developing practical culinary skills. It is the Journal of Culinary Science & Technology''s policy to use a ''double-blind review'' procedure for the evaluation of all articles. Therefore, the reviewers and the author(s) are not identified to each other. Scope/Coverage: -Culinary innovation -Blurring lines between food technology and culinary arts -Issues and trends related to human nutrition -The collaboration between food science and culinary innovation -Techniques and technology and their role in quality of life/guest satisfaction associated with culinary, wine and food experiences -Trends in molecular gastronomy and its derivates -Annual review of trends in culinary science and technology -Applied research -Relevant research notes -Management styles, methods and principles -Techniques and innovations
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