Determination of Consumers' Attitudes Towards to Trabzon Street Foods

Zeynep Bakkaloğlu; Süleyman Can Sümerkan

Article Details

Determination of Consumers' Attitudes Towards to Trabzon Street Foods

Authors:

Zeynep Bakkaloğlu | Süleyman Can Sümerkan

Publisher:

Karabuk University

Main Topics:

Turizm (Diğer)

Journal:

Safran Kültür ve Turizm Araştırmaları Dergisi Vol.7 Issue 1, pp.178-193

Document Type:

Article

Publication Date:

4/2024

Document Language:

Turkish

Document ID (Org No.):

2001316602

pISSN:

2630-6360

Keywords:

Abstract:

 Trabzon province is one of the important tourism centers with its history, nature, culture and architecture. The local cuisine, which is in the rich culture of Trabzon province, is becoming the focus of attention of tourists day by day. Street foods, which take part of the local cuisine are seen, are also a part of the culinary culture. In this study, the attitudes about Trabzon street food of 386 consumers, who over the age of 18, who have consumed at least one type of Trabzon street food were investigated. The data obtained from the study, were analyzed in the SPSS 24.0 Statistical Package for the Social Sciences program and subjected to t-test and ANOVA tests. As a result of the study, it was determined that the most effective dimension in the attitudes of consumers to Trabzon street foods is the sense of pleasure. The feeling of pleasure is followed by food quality, service quality, satisfaction, monetary value and hygiene, respectively. Although the hygiene dimension has the lowest average, it has been determined that the average of attitude towards this dimension is close to the good level. Moreover, with the study, Trabzon street foods, which exist and are about to be forgotten, were also revealed. In this way, the attention of local and foreign tourists will be increased by drawing attention to Trabzon street foods.

 Trabzon province is one of the important tourism centers with its history, nature, culture and architecture. The local cuisine, which is in the rich culture of Trabzon province, is becoming the focus of attention of tourists day by day. Street foods, which take part of the local cuisine are seen, are also a part of the culinary culture. In this study, the attitudes about Trabzon street food of 386 consumers, who over the age of 18, who have consumed at least one type of Trabzon street food were investigated. The data obtained from the study, were analyzed in the SPSS 24.0 Statistical Package for the Social Sciences program and subjected to t-test and ANOVA tests. As a result of the study, it was determined that the most effective dimension in the attitudes of consumers to Trabzon street foods is the sense of pleasure. The feeling of pleasure is followed by food quality, service quality, satisfaction, monetary value and hygiene, respectively. Although the hygiene dimension has the lowest average, it has been determined that the average of attitude towards this dimension is close to the good level. Moreover, with the study, Trabzon street foods, which exist and are about to be forgotten, were also revealed. In this way, the attention of local and foreign tourists will be increased by drawing attention to Trabzon street foods.

 Trabzon province is one of the important tourism centers with its history, nature, culture and architecture. The local cuisine, which is in the rich culture of Trabzon province, is becoming the focus of attention of tourists day by day. Street foods, which take part of the local cuisine are seen, are also a part of the culinary culture. In this study, the attitudes about Trabzon street food of 386 consumers, who over the age of 18, who have consumed at least one type of Trabzon street food were investigated. The data obtained from the study, were analyzed in the SPSS 24.0 Statistical Package for the Social Sciences program and subjected to t-test and ANOVA tests. As a result of the study, it was determined that the most effective dimension in the attitudes of consumers to Trabzon street foods is the sense of pleasure. The feeling of pleasure is followed by food quality, service quality, satisfaction, monetary value and hygiene, respectively. Although the hygiene dimension has the lowest average, it has been determined that the average of attitude towards this dimension is close to the good level. Moreover, with the study, Trabzon street foods, which exist and are about to be forgotten, were also revealed. In this way, the attention of local and foreign tourists will be increased by drawing attention to Trabzon street foods.

 Trabzon ili tarihi, doğası, kültürü ve mimarisiyle önemli turizm merkezlerinden biridir. Trabzon ilinin zengin kültürü içerisinde yer alan yöresel mutfak gün geçtikçe turistlerin ilgi odağı olmaktadır. Yöresel mutfağın izlerinin görüldüğü sokak lezzetleri de mutfak kültürünün bir parçasıdır. Bu çalışmada Trabzon sokak yiyecekleri derlenerek bu yiyeceklerden en az bir çeşit tüketmiş olan, 18 yaşından büyük 386 tüketicinin Trabzon sokak yiyecekleri hakkındaki tutumları araştırılmıştır. Genel tarama modelinin kullanıldığı çalışmadan elde edilen veriler SPSS 24.0 Statistical Package for the Social Sciences programında incelenmiş olup, t testi ve ANOVA testlerine tabi tutulmuştur. Çalışmanın sonucunda tüketicilerin Trabzon sokak lezzetleri tutumlarında en etkili boyutun de haz alma duygusu olduğu belirlenmiştir. Haz alma duygusunu sırasıyla, gıda kalitesi, hizmet kalitesi, memnuniyet, parasal değer ve hijyen izlemektedir. Hijyen boyutu en düşük ortalamaya sahip olsa da bu boyuta ilişkin tutum ortalamasının, iyi düzeye yakın olduğu tespit edilmiştir. Çalışma ile ayrıca var olan ve unutulmaya yüz tutmuş Trabzon sokak lezzetleri ortaya konmuştur. Bu sayede Trabzon sokak lezzetlerine dikkat çekilerek yerli ve yabancı turistin ilgisi arttırılacaktır.

Article Details

Determination of Consumers' Attitudes Towards to Trabzon Street Foods

Authors:

Zeynep Bakkaloğlu | Süleyman Can Sümerkan

Publisher:

Karabuk University

Main Topics:

Turizm (Diğer)

Journal:

Safran Kültür ve Turizm Araştırmaları Dergisi Vol.7 Issue 1, pp.178-193

Document Type:

Article

Publication Date:

4/2024

Document Language:

Turkish

Document ID (Org No.):

2001316602

pISSN:

2630-6360

Street Foods

Local Flavors

HygieneSokak lezzetleri

yöresel lezzetler

hijyen

Issues

Article Details

Determination of Consumers' Attitudes Towards to Trabzon Street Foods

Authors: Zeynep Bakkaloğlu | Süleyman Can Sümerkan

Publisher: Karabuk University

Main Topics: Turizm (Diğer)

Journal: Safran Kültür ve Turizm Araştırmaları Dergisi Vol.7 Issue 1, pp.178-193

Document Type: Article

Publication Date: 4/2024

Document Language: Turkish

Document ID (Org No.): 2001316602

pISSN: 2630-6360

Street Foods

Local Flavors

HygieneSokak lezzetleri

yöresel lezzetler

hijyen

Issues

Authors:

Zeynep Bakkaloğlu | Süleyman Can Sümerkan

Publisher:

Karabuk University

Main Topics:

Turizm (Diğer)

Journal:

Safran Kültür ve Turizm Araştırmaları Dergisi Vol.7 Issue 1, pp.178-193

Document Type:

Article

Publication Date:

4/2024

Document Language:

Turkish

Document ID (Org No.):

2001316602

pISSN:

2630-6360