The Effect of Gastronomy Brand Value Components on TravelIntention: A Case of a Route

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dc.contributor.authorHaçat, Sibel Oğuz
dc.contributor.authorHaseki, Murat İsmet
dc.contributor.authorBuzcu, Zafer
dc.date.accessioned2025-01-06T17:24:18Z
dc.date.available2025-01-06T17:24:18Z
dc.date.issued2020
dc.departmentAdana Alparslan Türkeş Bilim ve Teknoloji Üniversitesi
dc.description.abstractThe aim of this research is to determine the effect of brand image, perceived quality, brand awareness and brand loyalty components on the travel intention which constitutes gastronomic brand value. Within the scope of the research, questionnaires were applied to local tourists in Adana, Mersin and Hatay, who stand out with their culinary culture and gastronomy resources. According to correlation analysis, the brand size that has the strongest relationship with travel intention was brand loyalty for Adana province (.738), brand awareness size for Mersin (.666) and brand loyalty size for Hatay (.757). Brand loyalty, brand awareness and brand image dimensions have a positive effect on travel intention for Adana and Mersin provinces. For the province of Hatay, it was determined that only the brand loyalty dimension had a positive effect on travel intention.
dc.identifier.endpage295
dc.identifier.issn2149-6838
dc.identifier.issue2
dc.identifier.startpage276
dc.identifier.trdizinid408671
dc.identifier.urihttps://search.trdizin.gov.tr/tr/yayin/detay/408671
dc.identifier.urihttps://hdl.handle.net/20.500.14669/1181
dc.identifier.volume6
dc.indekslendigikaynakTR-Dizin
dc.language.isoen
dc.relation.ispartofUluslararası Ekonomi ve Yenilik Dergisi
dc.relation.publicationcategoryMakale - Ulusal Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_20241211
dc.titleThe Effect of Gastronomy Brand Value Components on TravelIntention: A Case of a Route
dc.typeArticle

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