Araştırma Makalesi
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Themed Restaurant Experiences of Turkish Tourists: The Case of Lviv (Ukraine)

Yıl 2023, Cilt: 6 Sayı: 1, 168 - 185, 28.02.2023

Suat Akyürek

https://doi.org/10.53353/atrss.1207993

Öz

As an integral part of the tourism industry, food and beverage establishments play critical roles in tourism destinations. Especially in recent years, the increasing importance of experiential product presentations in touristic places has encouraged the emergence of businesses that produce different food and beverage concepts to meet tourists’ expectations. One of these business types is themed restaurants. This study aims to determine the experiences of Turkish tourists served in themed restaurants running in the city of Lviv, Ukraine. For this purpose, e-reviews and participant observation notes were used as data sources. The study findings have revealed five themes that shape the memorable experiences of tourists visiting themed restaurants: atmosphere, entertainment, staff, emotions, and senses. In themed restaurants, while tourists have been observed to have positive behavioral intentions, such as revisiting, recommending, and paying much more, some negative factors negatively affecting their experience have been identified in these restaurants. In the conclusion part of the research, suggestions for theory and practice have been developed.

Anahtar Kelimeler

Theme restaurants tourist experience Turkish tourist restaurant experience Ukraine

Kaynakça

  • Aho, S. (2001). Towards a General Theory of Touristic Experiences: Modelling Experience Process in Tourism. Tourism Review, 56, (3/4), 33–37.
  • Akkuş, Ç. (2019). The Impact of Perceived Restaurant Atmosphere on Social Media Sharing: A Theme Restaurant Sample. MANAS Journal of Social Studies, 8(1), 628-642.
  • Akyürek, S. & Kutukız, D. (2020). Experiences of Gastro Tourists: A Qualitative Research in the Scope of Gastronomy Tours. Journal of Tourism and Gastronomy Studies, 8(4), 3319-3346.
  • Anlı Kurtar, C. & Yavan, N. (2019). The Role of Space in Creating an Experience Economy: Examining Starbucks and Kahve Dünyası in the Context of Experience Economy and Third Place. Gaziantep University Journal of Social Sciences, 18(1), 100-132.
  • Beardsworth, A. & Bryman, A. (1999). Late Modernity and the Dynamics of Quasification: The Case of the Themed Restaurant. Sociological Review, 47(2), 228–257.
  • Becker, W. A. (1987). Theme Restaurants, A Unique Dining Experience. Visions in Leisure and Business, 6(3), 51-55.
  • Bekar, A. & Gümüş Dönmez, F. (2014). Themed Restaurants and Differences Between Themed and Ethnic Restaurants. The Journal of International Social Research, 7(35), 797-803.
  • Berg, B. L. & Lune, H. (2019). Sosyal Bilimlerde Nitel Araştırma Yöntemleri. (Çeviri Editörü: A. Arı). Konya: Eğitim Yayınevi.
  • Bitner, M. J. (1992). Service Scapes: The Impact of Physical Surroundings on Customers and Employees. Journal of Marketing, 56, 57–71.
  • Church, A. & Frost, M. (2004). Tourism, the Global City and the Labour Market in London. Tourism Geographies, 6(2), 208–228.
  • Csikszentmihalyi, M. (1990). Flow: The Psychology of Optimal Experience. New York: Harper and Row.
  • Dube, L. & Le Bel, J. (2003). The Content and Structure of Laypeople’s Concept of Pleasure. Cognition and Emotion, 17(2), 263–295.
  • Ferguson, P. P. (1998). A Cultural Field in the Making: Gastronomy in 19th‐Century France. American Journal of Sociology, 104(3), 597-641.
  • Gilmore, J. H. & Pine, B. J. (2007). Authenticity. Boston, MA: Harvard Business School Press.
  • Ha, J. & Jang, S.(S). (2010). Effects of Service Quality and Food Quality: The Moderating Role of Atmospherics in an Ethnic Restaurant Segment. International Journal of Hospitality Management, 29, 520–529.
  • Han, H. & Jeong, C. (2013). Multi-Dimensions of Patrons’ Emotional Experiences in Upscale Restaurants and Their Role in Loyalty Formation: Emotion Scale Improvement. International Journal of Hospitality Management, 32(1), 59-70.
  • 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 & Tourism Research, 33(4), 487-510.
  • Heung, V. C. S. (2002). American Theme Restaurants: A Study of Consumer's Perceptions of the Important Attributes in Restaurant Selection. Asia Pacific Journal of Tourism Research, 7(1), 19-28.
  • Heung, V. C. S. & Gu, T. (2012). Influence of Restaurant Atmospherics on Patron Satisfaction and Behavioral Intentions. International Journal of Hospitality Management, 31, 1167-1177.
  • Hsu, C. H. C. & Powers, T. (2002). Marketing Hospitality. New York: John Wiley & Sons, Inc.
  • Hsu, H. L., Lee, S. H. & Li, Y. H. (2009). A Cognitive Analysis of Customer Preferences Regarding Themed Restaurants in Taiwan. Journal of Global Business Management, 5(1), 1-8.
  • Expedia (2021). Food Tour of Lviv Theme Restaurants with Tasting. Accessed Adress (21.12.2021): https://www.expedia.com/things-to-do/food-tour-of-lviv-theme-restaurants-with-tasting.a1054715.activity-details?endDate=2022-04-10&location=Lviv%20City%20Center%2C%20Lviv%2C%20Lviv%20Oblast%2C%20Ukraine&rid=553248633981729255&startDate=2022-03-27.
  • Tripadvisor (2021). Accessed Adress (21.12.2021): https://www.tripadvisor.com.tr/ (Erişim Tarihi: 21.12.2021).
  • Ukrhaber (2021). Ukrayna’ya gelen turist sayısı yüzde 12 arttı: Turist Profili. Accessed Adress (17.12.2021): https://www.ukrhaber.com/blog/ukraynaya-gelen-turist-sayisi-yuzde-12-artti-turist-profili/#.YkAoayhBzIU Hycner, R. H. (1985). Some Guidelines for the Phenomenological Analysis of Interview Data. Human Studies, 8(3), 279–303.
  • Ishak, F. A. C., Mazlan, N., Lokman, N. A., Karim, M. S. A. & Mohamad, S. F. (2021). Exploring the Issues and Challenges in Managing Themed Restaurant in Klang Valley, Malaysia. International Journal of Academic Research in Business and Social Sciences, 11(10), 1121-1135.
  • Jeong, E. & Jang, S. (S). (2011). Restaurant Experiences Triggering Positive Electronic Word-of-Mouth (ewom) Motivations. International Journal of Hospitality Management, 30, 356–366.
  • Karaca, K. Ç. & Köroğlu, Ö. (2018). The Effect of Restaurant Atmosphere on Revisit Intentions: The Mediating Role of Flow Experience. Avrasya Uluslararası Araştırmalar Dergisi, 6(15), 776-797.
  • Karamustafa, K. & Ülker, M. (2018). Yiyecek ve İçecek Sektörü. K. Karamustafa (Ed.), “in” Yiyecek ve İçecek Yönetimi. (pp. 9-46), Ankara: Detay Yayıncılık.
  • Kızılcık, O. & Akyürek, S. (2021). Examining the Satisfaction and Complaints of Customers in Green Restaurants: Cases from Mediterranean Countries. BAUNSOBED, 24(46-1), 1415-1431.
  • Kim, J-H. (2010). Determining the Factors Affecting the Memorable Nature of Travel Experiences. Journal of Travel & Tourism Marketing, 27, 780–796.
  • Ladhari R., Brun I. & Morales, M. (2008). Determinants of Dining Satisfaction and Post-Dining Behavioral Intentions. International Journal of Hospitality Management, 27, 563–573.
  • Mattila, A. S. & Gao, L. (2017). Atmospherics and the Touristic Experience. D. R. Fesenmaier & Z. Xiang (Eds.), “in”, Design Science in Tourism, (pp. 151-160), NY: Springer.
  • Meng, B. & Choi, K. (2018). An Investigation on Customer Revisit Intention to Theme Restaurants: The Role of Servicescape and Authentic Perception. International Journal of Contemporary Hospitality Management, 30(3), 1646-1662.
  • Meng, B. & Choi, K. (2017). Theme Restaurants’ Servicescape in Developing Quality of Life: The Moderating Effect of Perceived Authenticity. International Journal of Hospitality Management, 65, 89–99.
  • Merriam, S. B. (2018). Nitel Araştırma, Desen ve Uygulama İçin Bir Rehber. (S. Turan, Çev. Ed.). Ankara, Nobel Yayıncılık.
  • Muskat, B., Hörtnagl, T., Prayag, G. & Wagner, S. (2019). Perceived Quality, Authenticity, and Price in Tourists’ Dining Experiences: Testing Competing Models of Satisfaction and Behavioral Intentions. Journal of Vacation Marketing, 25(4), 480–498.
  • Otto, J. E. & Ritchie, J. R. B. (1996). The Service Experience in Tourism. Tourism Management, 17(3), 165–174.
  • Pine, B. J. & Gilmore, J. H. (1998). Welcome to the Experience Economy. Harvard Business Review, 76(4), 97–105.
  • Pine, B. J. & Gilmore, J. H. (1999). The Experience Economy: Work is Theatre and Every Business a Stage. Boston, MA: Harvard Business School Press.
  • Ramires, A., Brandão, F. & Sousa, A. C. (2018). Motivation-Based Cluster Analysis of International Tourists Visiting a World Heritage City: The Case of Porto, Portugal. Journal of Destination Marketing & Management, 8, 49–60.
  • Richards, G. (2012). An Overview of Food and Tourism Trends and Policies. D. Dodd (Ed.), “in” Food and the Tourism Experience: The OECD-Korea Workshop, (pp. 14–46), Paris: OECD Studies on Tourism, OECD Publishing.
  • Ryan, C. (2010). Ways of Conceptualizing the Tourist Experience a Review of Literature. Tourism Recreation Research, 35(1), 37–46.
  • Ryu, K. & Jang, S.(S). (2008). DINESCAPE: A Scale for Customers' Perception of Dining Environments. Journal of Foodservice Business Research, 11(1), 2-22.
  • Schmitt, B. H. (1999). Experiential Marketing. Journal of Marketing, 15(1), 53–67.
  • Sørensen, F. & Jensen, J. F. (2015). Value Creation and Knowledge Development in Tourism Experience Encounters. Tourism Management, 46, 336–346.
  • Sørensen, F., Fuglsang, L., Sundbo, J. & Jensen, J. (2020). Tourism Practices and Experience Value Creation: The Case of a Themed Attraction Restaurant. Tourist Studies, 20(3), 1–27.
  • Tsai, C.-T.(S.) & Lu, P.-H. (2012). Authentic Dining Experiences in Ethnic Theme Restaurants. International Journal of Hospitality Management, 31(1), 304–306.
  • Tung, V. W. S. & Ritchie, J. R. B. (2011). Exploring the Essence of Memorable Tourism Experiences. Annals of Tourism Research, 38(4), 1367–1386.
  • Wei, C., Zhao, W., Zhang, C. & Huang, K. (2019). Psychological Factors Affecting Memorable Tourism Experiences. Asia Pacific Journal of Tourism Research, 24(7), 619-632.
  • Weiss, R., Feinstein, A. H. ve Dalbor, M. (2004). Customer Satisfaction of Theme Restaurant Attributes and Their Influence on Return Intent. Journal of Foodservice Business Research, 7(1), 23-41.
  • Wood, N. T. & Muñoz, C. L. (2007). No Rules, Just Right’ or Is It? The Role of Themed Restaurants as Cultural Ambassadors. Tourism and Hospitality Research, 7(3/4), 242–255.
  • Yan, H. & Felicen, S. S. (2021). Dinescape and Servicescape Experience Among Costumers of Themed Restaurant in Shanghai. International Journal of Research Studies in Management, 9(3), 1-14.
  • Yıldırım, A. & Şimşek, H. (2016). Sosyal Bilimlerde Nitel Araştırma Yöntemleri. Ankara: Seçkin Yayıncılık.
  • Yu, Q., Pickering, S., Geng, R. & Yen, D. A. (2021). Thanks for the Memories: Exploring City Tourism Experiences via Social Media Reviews. Tourism Management Perspectives, 40, 1-13.
  • Yüksel, A. & Yüksel, F. (2004). Turizmde Bilimsel Araştırma Yöntemleri. Ankara: Turhan Kitabevi.

Türk Turistlerin Temalı Restoran Deneyimleri: Lviv (Ukrayna) Örneği

Yıl 2023, Cilt: 6 Sayı: 1, 168 - 185, 28.02.2023

Suat Akyürek

https://doi.org/10.53353/atrss.1207993

Öz

Turizm endüstrisinin ayrılmaz bir parçası olan yiyecek ve içecek işletmeleri, turizm destinasyonlarında kritik roller oynamaktadır. Özellikle son yıllarda turistik mekanlarda deneyimsel ürün sunumlarının öneminin artması, turistlerin beklentilerini karşılamaya yönelik farklı yiyecek ve içecek konseptleri üreten işletmelerin ortaya çıkmasını teşvik etmiştir. Bu iş türlerinden biri de temalı restoranlardır. Bu çalışma, Ukrayna'nın Lviv şehrinde faaliyet gösteren temalı restoranlarda hizmet veren Türk turistlerin deneyimlerini belirlemeyi amaçlamaktadır. Bu amaçla veri kaynağı olarak e-derlemeler ve katılımcı gözlem notları kullanılmıştır. Araştırma bulguları, temalı restoranları ziyaret eden turistlerin unutulmaz deneyimlerini şekillendiren beş temayı ortaya çıkarmıştır. Bunlar atmosfer, eğlence, personel, duygular ve duyulardır. Araştırma bulgularına göre temalı restoranlarda turistlerin tekrar ziyaret etme, tavsiye etme ve daha fazla ödeme yapma gibi olumlu davranışsal niyetlere sahip oldukları gözlemlenirken, bu restoranlarda deneyimlerini olumsuz yönde etkileyen bazı olumsuz faktörler tespit edilmiştir. Araştırmanın sonuç bölümünde teori ve uygulamaya yönelik öneriler geliştirilmiştir.

Anahtar Kelimeler

Temalı restoranlar Turist deneyimi Türk turistler Restoran deneyimi Ukrayna

Kaynakça

  • Aho, S. (2001). Towards a General Theory of Touristic Experiences: Modelling Experience Process in Tourism. Tourism Review, 56, (3/4), 33–37.
  • Akkuş, Ç. (2019). The Impact of Perceived Restaurant Atmosphere on Social Media Sharing: A Theme Restaurant Sample. MANAS Journal of Social Studies, 8(1), 628-642.
  • Akyürek, S. & Kutukız, D. (2020). Experiences of Gastro Tourists: A Qualitative Research in the Scope of Gastronomy Tours. Journal of Tourism and Gastronomy Studies, 8(4), 3319-3346.
  • Anlı Kurtar, C. & Yavan, N. (2019). The Role of Space in Creating an Experience Economy: Examining Starbucks and Kahve Dünyası in the Context of Experience Economy and Third Place. Gaziantep University Journal of Social Sciences, 18(1), 100-132.
  • Beardsworth, A. & Bryman, A. (1999). Late Modernity and the Dynamics of Quasification: The Case of the Themed Restaurant. Sociological Review, 47(2), 228–257.
  • Becker, W. A. (1987). Theme Restaurants, A Unique Dining Experience. Visions in Leisure and Business, 6(3), 51-55.
  • Bekar, A. & Gümüş Dönmez, F. (2014). Themed Restaurants and Differences Between Themed and Ethnic Restaurants. The Journal of International Social Research, 7(35), 797-803.
  • Berg, B. L. & Lune, H. (2019). Sosyal Bilimlerde Nitel Araştırma Yöntemleri. (Çeviri Editörü: A. Arı). Konya: Eğitim Yayınevi.
  • Bitner, M. J. (1992). Service Scapes: The Impact of Physical Surroundings on Customers and Employees. Journal of Marketing, 56, 57–71.
  • Church, A. & Frost, M. (2004). Tourism, the Global City and the Labour Market in London. Tourism Geographies, 6(2), 208–228.
  • Csikszentmihalyi, M. (1990). Flow: The Psychology of Optimal Experience. New York: Harper and Row.
  • Dube, L. & Le Bel, J. (2003). The Content and Structure of Laypeople’s Concept of Pleasure. Cognition and Emotion, 17(2), 263–295.
  • Ferguson, P. P. (1998). A Cultural Field in the Making: Gastronomy in 19th‐Century France. American Journal of Sociology, 104(3), 597-641.
  • Gilmore, J. H. & Pine, B. J. (2007). Authenticity. Boston, MA: Harvard Business School Press.
  • Ha, J. & Jang, S.(S). (2010). Effects of Service Quality and Food Quality: The Moderating Role of Atmospherics in an Ethnic Restaurant Segment. International Journal of Hospitality Management, 29, 520–529.
  • Han, H. & Jeong, C. (2013). Multi-Dimensions of Patrons’ Emotional Experiences in Upscale Restaurants and Their Role in Loyalty Formation: Emotion Scale Improvement. International Journal of Hospitality Management, 32(1), 59-70.
  • 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 & Tourism Research, 33(4), 487-510.
  • Heung, V. C. S. (2002). American Theme Restaurants: A Study of Consumer's Perceptions of the Important Attributes in Restaurant Selection. Asia Pacific Journal of Tourism Research, 7(1), 19-28.
  • Heung, V. C. S. & Gu, T. (2012). Influence of Restaurant Atmospherics on Patron Satisfaction and Behavioral Intentions. International Journal of Hospitality Management, 31, 1167-1177.
  • Hsu, C. H. C. & Powers, T. (2002). Marketing Hospitality. New York: John Wiley & Sons, Inc.
  • Hsu, H. L., Lee, S. H. & Li, Y. H. (2009). A Cognitive Analysis of Customer Preferences Regarding Themed Restaurants in Taiwan. Journal of Global Business Management, 5(1), 1-8.
  • Expedia (2021). Food Tour of Lviv Theme Restaurants with Tasting. Accessed Adress (21.12.2021): https://www.expedia.com/things-to-do/food-tour-of-lviv-theme-restaurants-with-tasting.a1054715.activity-details?endDate=2022-04-10&location=Lviv%20City%20Center%2C%20Lviv%2C%20Lviv%20Oblast%2C%20Ukraine&rid=553248633981729255&startDate=2022-03-27.
  • Tripadvisor (2021). Accessed Adress (21.12.2021): https://www.tripadvisor.com.tr/ (Erişim Tarihi: 21.12.2021).
  • Ukrhaber (2021). Ukrayna’ya gelen turist sayısı yüzde 12 arttı: Turist Profili. Accessed Adress (17.12.2021): https://www.ukrhaber.com/blog/ukraynaya-gelen-turist-sayisi-yuzde-12-artti-turist-profili/#.YkAoayhBzIU Hycner, R. H. (1985). Some Guidelines for the Phenomenological Analysis of Interview Data. Human Studies, 8(3), 279–303.
  • Ishak, F. A. C., Mazlan, N., Lokman, N. A., Karim, M. S. A. & Mohamad, S. F. (2021). Exploring the Issues and Challenges in Managing Themed Restaurant in Klang Valley, Malaysia. International Journal of Academic Research in Business and Social Sciences, 11(10), 1121-1135.
  • Jeong, E. & Jang, S. (S). (2011). Restaurant Experiences Triggering Positive Electronic Word-of-Mouth (ewom) Motivations. International Journal of Hospitality Management, 30, 356–366.
  • Karaca, K. Ç. & Köroğlu, Ö. (2018). The Effect of Restaurant Atmosphere on Revisit Intentions: The Mediating Role of Flow Experience. Avrasya Uluslararası Araştırmalar Dergisi, 6(15), 776-797.
  • Karamustafa, K. & Ülker, M. (2018). Yiyecek ve İçecek Sektörü. K. Karamustafa (Ed.), “in” Yiyecek ve İçecek Yönetimi. (pp. 9-46), Ankara: Detay Yayıncılık.
  • Kızılcık, O. & Akyürek, S. (2021). Examining the Satisfaction and Complaints of Customers in Green Restaurants: Cases from Mediterranean Countries. BAUNSOBED, 24(46-1), 1415-1431.
  • Kim, J-H. (2010). Determining the Factors Affecting the Memorable Nature of Travel Experiences. Journal of Travel & Tourism Marketing, 27, 780–796.
  • Ladhari R., Brun I. & Morales, M. (2008). Determinants of Dining Satisfaction and Post-Dining Behavioral Intentions. International Journal of Hospitality Management, 27, 563–573.
  • Mattila, A. S. & Gao, L. (2017). Atmospherics and the Touristic Experience. D. R. Fesenmaier & Z. Xiang (Eds.), “in”, Design Science in Tourism, (pp. 151-160), NY: Springer.
  • Meng, B. & Choi, K. (2018). An Investigation on Customer Revisit Intention to Theme Restaurants: The Role of Servicescape and Authentic Perception. International Journal of Contemporary Hospitality Management, 30(3), 1646-1662.
  • Meng, B. & Choi, K. (2017). Theme Restaurants’ Servicescape in Developing Quality of Life: The Moderating Effect of Perceived Authenticity. International Journal of Hospitality Management, 65, 89–99.
  • Merriam, S. B. (2018). Nitel Araştırma, Desen ve Uygulama İçin Bir Rehber. (S. Turan, Çev. Ed.). Ankara, Nobel Yayıncılık.
  • Muskat, B., Hörtnagl, T., Prayag, G. & Wagner, S. (2019). Perceived Quality, Authenticity, and Price in Tourists’ Dining Experiences: Testing Competing Models of Satisfaction and Behavioral Intentions. Journal of Vacation Marketing, 25(4), 480–498.
  • Otto, J. E. & Ritchie, J. R. B. (1996). The Service Experience in Tourism. Tourism Management, 17(3), 165–174.
  • Pine, B. J. & Gilmore, J. H. (1998). Welcome to the Experience Economy. Harvard Business Review, 76(4), 97–105.
  • Pine, B. J. & Gilmore, J. H. (1999). The Experience Economy: Work is Theatre and Every Business a Stage. Boston, MA: Harvard Business School Press.
  • Ramires, A., Brandão, F. & Sousa, A. C. (2018). Motivation-Based Cluster Analysis of International Tourists Visiting a World Heritage City: The Case of Porto, Portugal. Journal of Destination Marketing & Management, 8, 49–60.
  • Richards, G. (2012). An Overview of Food and Tourism Trends and Policies. D. Dodd (Ed.), “in” Food and the Tourism Experience: The OECD-Korea Workshop, (pp. 14–46), Paris: OECD Studies on Tourism, OECD Publishing.
  • Ryan, C. (2010). Ways of Conceptualizing the Tourist Experience a Review of Literature. Tourism Recreation Research, 35(1), 37–46.
  • Ryu, K. & Jang, S.(S). (2008). DINESCAPE: A Scale for Customers' Perception of Dining Environments. Journal of Foodservice Business Research, 11(1), 2-22.
  • Schmitt, B. H. (1999). Experiential Marketing. Journal of Marketing, 15(1), 53–67.
  • Sørensen, F. & Jensen, J. F. (2015). Value Creation and Knowledge Development in Tourism Experience Encounters. Tourism Management, 46, 336–346.
  • Sørensen, F., Fuglsang, L., Sundbo, J. & Jensen, J. (2020). Tourism Practices and Experience Value Creation: The Case of a Themed Attraction Restaurant. Tourist Studies, 20(3), 1–27.
  • Tsai, C.-T.(S.) & Lu, P.-H. (2012). Authentic Dining Experiences in Ethnic Theme Restaurants. International Journal of Hospitality Management, 31(1), 304–306.
  • Tung, V. W. S. & Ritchie, J. R. B. (2011). Exploring the Essence of Memorable Tourism Experiences. Annals of Tourism Research, 38(4), 1367–1386.
  • Wei, C., Zhao, W., Zhang, C. & Huang, K. (2019). Psychological Factors Affecting Memorable Tourism Experiences. Asia Pacific Journal of Tourism Research, 24(7), 619-632.
  • Weiss, R., Feinstein, A. H. ve Dalbor, M. (2004). Customer Satisfaction of Theme Restaurant Attributes and Their Influence on Return Intent. Journal of Foodservice Business Research, 7(1), 23-41.
  • Wood, N. T. & Muñoz, C. L. (2007). No Rules, Just Right’ or Is It? The Role of Themed Restaurants as Cultural Ambassadors. Tourism and Hospitality Research, 7(3/4), 242–255.
  • Yan, H. & Felicen, S. S. (2021). Dinescape and Servicescape Experience Among Costumers of Themed Restaurant in Shanghai. International Journal of Research Studies in Management, 9(3), 1-14.
  • Yıldırım, A. & Şimşek, H. (2016). Sosyal Bilimlerde Nitel Araştırma Yöntemleri. Ankara: Seçkin Yayıncılık.
  • Yu, Q., Pickering, S., Geng, R. & Yen, D. A. (2021). Thanks for the Memories: Exploring City Tourism Experiences via Social Media Reviews. Tourism Management Perspectives, 40, 1-13.
  • Yüksel, A. & Yüksel, F. (2004). Turizmde Bilimsel Araştırma Yöntemleri. Ankara: Turhan Kitabevi.
Toplam 55 adet kaynakça vardır.

Ayrıntılar

Birincil Dil İngilizce
Konular Turizm (Diğer)
Bölüm Araştırma Makaleleri
Yazarlar

Suat Akyürek 0000-0002-8552-5695

Erken Görünüm Tarihi 22 Kasım 2022
Yayımlanma Tarihi 28 Şubat 2023
Gönderilme Tarihi 21 Kasım 2022
Kabul Tarihi 1 Şubat 2023
Yayımlandığı Sayı Yıl 2023 Cilt: 6 Sayı: 1

Kaynak Göster

APA Akyürek, S. (2023). Themed Restaurant Experiences of Turkish Tourists: The Case of Lviv (Ukraine). GSI Journals Serie A: Advancements in Tourism Recreation and Sports Sciences, 6(1), 168-185. https://doi.org/10.53353/atrss.1207993
 Kapak Resmi İndir
22039