Sea, Food, and Entertainment: Understanding Tourists’ Daily Dinner Cruise Tour Experiences in Istanbul

Authors

  • Serkan YİĞİT

DOI:

https://doi.org/10.21325/jotags.2022.1169

Keywords:

Dinner cruise, Experience, User-generated content, Istanbul

Abstract

The purpose of this research is to examine and understand the experiences of tourists who participate in a daily dinner cruise in Istanbul. By analyzing tourist comments, this study used a qualitative case study approach to user-generated content. The data obtained from TripAdvisor, which is the most prominent travel site for tourists, obtained from tourist reviews (n:216) between 15 November and 10 December 2020. Daily dinner cruise tour experience findings are diverse and based on dimensions of satisfaction, memorable experience, service quality, food quality, value/price, entertainment, and deficiencies. Since there are no empirical studies on visitors' daily dinner cruise experiences in the tourism literature, it is expected that this study will make a substantial contribution to the existing body of knowledge and fill the gap.

References

Aho, S. K. (2001). Towards a general theory of touristic experiences: Modelling experience process in tourism, Tourism Review, 56(3-4), 33-37. https://doi.org/10.1108/eb058368

Ali, F., Ryu, K. & Hussain, K. (2016). Influence of experiences on memories, satisfaction, and behavioral intentions: A study of creative tourism, Journal of Travel & Tourism Marketing, 33(1), 85-100. https://doi.org/10.1080/10548408.2015.1038418

Ažić, M. & Bačić, P. (2020). Motivations for sharing negative experiences through online review sites among different generations, European Journal of Tourism Research, 26, 2607. https://ejtr.vumk.eu/index.php/about/article/view/1938

Björk P, Kauppinen-Räisänen H (2016) Local food: A source for destination attraction. International Journal of Contemporary Hospitality Management, 28(1), 177-194.

Cao, Y., Li, X. R., DiPietro, R. & So, K. K. F. (2019). The creation of memorable dining experiences: Formative index construction, International Journal of Hospitality Management, 82, 308–317. https://doi.org/10.1016/j.ijhm.2018.10.010

Chang, L.-L., F. Backman, K. & Huang, Y. C. (2014). Creative tourism: A preliminary examination of creative tourists’ motivation, experience, perceived value and revisit intention, International Journal of Culture, Tourism and Hospitality Research, 8(4), 401-419. https://doi.org/10.1108/IJCTHR-04-2014-0032

Chen, H. & Rahman, I. (2018). Cultural tourism: An analysis of engagement, cultural contact, memorable tourism experience and destination loyalty, Tourism Management Perspectives, 26, 153-163. https://doi.org/10.1016/j.tmp.2017.10.006

Chiang, C. F. & Jang, S. S. (2006). The effects of perceived price and brand image on value and purchase intention: Leisure travelers’ attitudes toward online hotel booking, Journal of Hospitality & Leisure Marketing, 15(3), 49–69. https://doi.org/10.1300/J150v15n03_04

Ching-Fu, C. & Chia-Yi, H. (2021). Investigating the effects of a shared bike for tourism use on the tourist experience and its consequences, Current Issues in Tourism, 24(1), 134-148, https://doi.org/10.1080/13683500.2020.1730309

Correia, A., Moital, M., Da Costa, C. F. & Peres, R. (2008). The determinants of gastronomic tourists’ satisfaction, Journal of Food Service, 19, 164-176. https://doi.org/10.1111/j.1745-4506.2008.00097.x

Creswell, J. W. (2009). Research Design: Qualitative, Quantitative, and Mixed Methods Approaches. Sage Publications, London.

Cutler, S. Q. & Carmichael, B. A. (2010). The Dimensions of The Tourist Experience”, in M. Morgan, M., Lugosi, P. and Ritchie, B. J. R. (Eds), The tourism and leisure experience, Bristol, Buffalo, Toronto: Channel View Publications, 3-26.

Demirkol, S. & Cifci, I. (2020). Delving into the role of celebrity chefs and gourmets in culinary destination marketing, European Journal of Tourism Research, 26, 2603. https://ejtr.vumk.eu/index.php/about/article/view/1934

Elo, S. & Kyngas, H. (2008). The qualitative content analysis process, Journal of Advanced. Nursing, 62(1), 107–115. https://doi.org/10.1111/j.1365-2648.2007.04569.x

Graneheim, U. H. & Lundman, B. (2004). Qualitative content analysis in nursing research: Concepts, procedures, and measures to achieve trustworthiness, Nurse Eduation Today, 24, 105–112. https://doi.org/10.1016/j.nedt.2003.10.001

Ha, J. & Jang, 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(3), 520-529. https://doi.org/10.1016/j.ijhm.2009.12.005

Hall, C. M. & Valentin, A. (2005). Content Analysis, in: Ritchie, B. W., Burns, P. and Palmer, C. (Eds), Tourism Research Methods: Integrating Theory With Practice, Cambridge, CABI Publishing, 191-209.

Hancfors M. & Mossberg, L. (2003). Searching for the extraordinary meal experience, Journal of Business and Management, 9(3), 249–270.

Hapsari, R., Clemes, M.D. & Dean, D. (2017). The impact of service quality and customer engagement and selected marketing constructs on airline passenger loyalty, International Journal of Quality and Service Sciences, 9(1), 21-40. https://doi.org/10.1108/IJQSS-07-2016-0048

Hoch, S. J. & Deighton, J. (1989). Managing what consumers learn from experience, The Journal of Marketing, 53(2), 1-20. https://doi.org/10.1177/002224298905300201

Holbrook, M. B. & Hirschman, E. (1982). The experiential aspects of consumption: Consumer fantasies, feelings and fun, Journal of Consumer Research, 9(9), 132–140. https://doi.org/10.1086/208906

Hsieh, H. F. & Shannon, S. (2005). Three approaches to qualitative content analysis, Quality. Health Research, 15, 1277–1288. https://doi.org/10.1177/1049732305276687

Hughes, H. (2000). Arts, Entertainment and Tourism. Oxford, Butterworth Heinemann.

Hui, T. K., Wan, D. & Ho, A. (2007). Tourists’ satisfaction, recommendation and revisiting Singapore, Tourism Management, 28(4), 965-975. https://doi.org/10.1016/j.tourman.2006.08.008

Hussein, A.S. & Hapsari, R. (2014). How quality, value and satisfaction create passenger loyalty: An empirical study on Indonesia bus rapid transit passenger, The International Journal of Accounting and Business Society, 22(2), 95-115.

Hussein, A.S. (2018). Revisiting the importance of casual dining experience quality: An empirical study, International Journal of Quality and Service Sciences, 10(3), 233-252. https://doi.org/10.1108/IJQSS-04-2017-0041

Jang, S., Ha, A. & Silkes, C. A. (2009). Perceived attributes of Asian foods: From the perspective of the American customers, International Journal of Hospitality Management, 28(1), 63-70. https://doi.org/10.1016/j.ijhm.2008.03.007

Jeacle, I. & Carter, C. (2011). In TripAdvisor we trust: Rankings, calculative regimes and abstract systems, Accounting, Organizations and Society, 36(4-5), 293-309. https://doi.org/10.1016/j.aos.2011.04.002

Karim, S. A. & Chi, C. G. Q. (2010). Culinary tourism as a destination attraction: An empirical examination of destinations' food image, Journal of Hospitality Marketing & Management, 19(6), 531-555. https://doi.org/10.1080/19368623.2010.493064

Kim, J. H., Ritchie, J. R. B. & McCormick, B. (2010). Development of a scale to measure memorable tourism experiences, Journal of Travel Research, 51(1), 12-25. https://doi.org/10.1177/0047287510385467

Kivela, J. J., & Crotts, J. C. (2009). Understanding travelers’ experiences of gastronomy through etymology and narration. Journal of Hospitality & Tourism Research, 33(2), 161–192. doi:10.1177/1096348008329868

Knutson, B. J., Beck, J. A., Kim, S. H. & Cha, J. (2010). Service quality as component of the hospitality experience: Proposal of a conceptual model and framework for research, Journal of Foodservice Business Research, 13, 15-23. https://doi.org/10.1080/15378021003595889

Luo, J. M., Lam, C. F. & Fan, D. X. F. (2020). The development of meausurement scale for entertaintment tourism experience: A case study in Macau, Current Issues in Tourism, 23(7), 852-866. https://doi.org/10.1080/13683500.2018.1556251

Lupton, D. (1994). Food, memory and meaning: the symbolic and social nature of food events, The Sociological Review, 44, 664–685. https://doi.org/10.1111/j.1467-954X.1994.tb00105.x

Miao, L., Lehto, X. & Wei, W. (2014). The hedonic value of hospitality consumption: Evidence from spring break experiences, Journal of Hospitality Marketing & Management, 23(2), 99-121. https://doi.org/10.1080/19368623.2013.766582

Mkono, M., Markwell, K., & Wilson, E. (2013). Applying Quan and Wang’s structural model of the tourist experience: A Zimbabwean netnography of food tourism. Tourism Management Perspectives, 5,68–74. doi:10.1016/j.tmp.2012.10.007

Namkung, Y. & Jang, S. (2008). Are highly satisfied restaurant customers really different? A quality perception perspective, International Journal of Contemporary Hospitality Management, 20(2), 142-155. https://doi.org/10.1108/09596110810852131

Narangajavana-Kaosiri, Y., Callarisa-Fiol, L. J., Moliner-Tena, M. A., Rodriguez-Artola, R. M. & Sanchez-Garcia, J. (2019). User-generated content sources in social media: A new approach to explore tourist satisfaction, Journal of Travel Research, 58(2), 253-265. https://doi.org/10.1177/0047287517746014

Oh, H. (2000). Diners’ perceptions of quality, value, and satisfaction: A practical viewpoint, Cornell Hospitality Quarterly, 41(3), 58-66. https://doi.org/10.1177/001088040004100317

Oh, H., Fiore, A.M. & Jeoung, M. (2007). Measuring experience economy concepts: Tourism applications, Journal of Travel Research, 46(2), 119–132. https://doi.org/10.1177/0047287507304039

Okumus, B., Okumus, F. & McKercher, B. (2007). Incorporating local and international cuisines in the marketing of tourism destinations: The cases of Hong Kong and Turkey, Tourism Management, 28, 253-261. https://doi.org/10.1016/j.tourman.2005.12.020

Otto, J. E. & Ritchie, J. B. (1996). The service experience in tourism, Tourism Management, 17(3), 165–174. https://doi.org/10.1016/0261-5177(96)00003-9

Özdemir, B. & Nebioğlu, O. (2015). Uygulamada menü analizi nasıl yapılmaktadır? Beş¸ yıldızlı otellerin mutfak şeflerinin görüşleri (How is menu analysis performed in practise? Views of chefs from five star hotels), Anatolia, 26(2), 251–263. https://doi.org/10.17123/atad.vol26iss225595

Pine, B. J. & Gilmore, J. H. (1999). The Experience Economy: Work is Theatre & Every Business A Stage” Harvard Business Press.

Pizam, A. (2010). Creating memorable experiences, International Journal of Hospitality Management, 29(3), 343. https://doi.org/10.1016/j.ijhm.2010.04.003

Pizam, A., Jeong, G. H. A., Reichel, A., Boemmel, H. V., Lusson, J. M., Steynberg, L., State-Costache, O., Volo, S., Kroesbacher, C., Kucerova, J. & Monthmany, N. (2004). The relationship between risk-taking, sensation seeking, and the tourist behavior of young adults: A cross-cultural study, Journal of Travel Research, 42(3), 251-260.

Robinson, R. & Getz, D. (2014). Profiling potential food tourists: an Australian study, British Food Journal, 116(4), 690-706. https://doi.org/10.1108/BFJ-02-2012-0030

Robinson, R. N. S. & Clifford, C. (2012). Authenticity and festival foodservice experiences, Annals of Tourism Research, 39(2), 571-600. https://doi.org/10.1016/j.annals.2011.06.007

Ryan, C. (2002). The Tourist Experience: A New Introduction, New York, Cassell

Ryu, K. & Han, H. (2010). Influence of the quality of food, service, and physical environment on customer satisfaction and behavioral ıntention in quick-casual restaurants: Moderating role of perceived price, Journal of Hospitality & Tourism Research, 34(3), 310–329. https://doi.org/10.1177/1096348009350624

Schwarz, N (1990) Feelings as Information: Informational and Motivational Functions of Affective States. In E. T. Higgins & R. M. Sorrentino (Eds.), Handbook of Motivation and Cognition: Foundations of Social Behavior (2. Baskı) (The Guilford Press, New York).

Selwood J (2003) The Lure of Food: Food as An Attraction in Destination Marketing in Manitoba, Canada, (Ed: C. M. Hall, L. Sharples, R. Mitchell, N. Macionis, B. Cambourne), Food tourism around the world (Butterworth-Heinemann, Oxford).

Seyfi, S., Hall, C. M. & Rasoolimanesh, S. M. (2020). Exploring memorable cultural tourism experiences, Journal of Heritage Tourism, 15(3), 341-357. https://doi.org/10.1080/1743873X.2019.1639717

Seyitoğlu, F. & Ivanov, S. (2020) Understanding the robotic restaurant experience: A multiple case study, Journal of Tourism Futures, 8(1), 55-72. https://doi.org/10.1108/JTF-04-2020-0070

Sims, R. (2009). Food, place and authenticity: Local food and sustainable tourism experience, Journal of Sustainable Tourism, 17(3), 321-336. https://doi.org/10.1080/09669580802359293

Solomon, M. R. (2002). Consumer Behavior, Prentice-Hall, Singapore.

Stone, M. J. & Migacz, S. (2016). 2016 Food Travel Monitor, World Food Travel Association, OR, Portland.

Stone, M. J., Soulard, J., Migacz, S. & Wolf, E. (2018). Elements of memorable food, drink, and culinary tourism experiences, Journal of Travel Research, 57(8), 1121–1132. https://doi.org/10.1177/0047287517729758

Suhartanto, D., Brien, A., Primiana, I., Wibisono, N. & Nyoman-Triyuni, N. (2020). Tourist loyalty in creative tourism: the role of experience quality, value, satisfaction, and motivation, Current Issues in Tourism, 23(7), 867-879, https://doi.org/10.1080/13683500.2019.1568400

Sulek, J. M. & Hensley, R. L. (2004). The relative importance of food, atmosphere, and fairness of wait: The case of a full-service restaurant”, Cornell Hotel and Restaurant Administration Quarterly, 45(3), 235-247. https://doi.org/10.1177/0010880404265345

Sundbo, J. & Darmer, P. (2008). Creating experiences in the experience economy (Edward Elgar Publishing, Londra).

Şahin, İ. & Güzel, F. Ö. (2020). Do experiental destination attributes create emotional arousal and memory?: A comparative research approach, Journal of Hospitality Marketing & Management, 29(8), 956-986. https://doi.org/10.1080/19368623.2020.1746214

Triantafillidou, A. & Siomkos, G. (2014). Consumption experience outcomes: Satisfaction, nostalgia intensity, word-of-mouth communication and behavioural intentions, Journal of Consumer Marketing, 31(6-7), 526-540. https://doi.org/10.1108/JCM-05-2014-0982

Tsaur, S. H. & Lo, P. C. (2020). Measuring memorable dining experiences and related emotions in fine dining restaurants, Journal of Hospitality Marketing & Management, 29(8), 887-910. https://doi.org/10.1080/19368623.2020.1748157

Vogel, H. L. (2014). Entertainment Industry Economics: A Guide For Financial Analysis, Cambridge University Press, Cambridge.

Vu, H. Q., Li, G., Law, R. & Zhang, Y. (2019). Exploring tourist dining preferences based on restaurant reviews, Journal of Travel Research, 58(1), 149-167. https://doi.org/10.1177/0047287517744672

Walls A, Okumus F, Wang Y, Kwun DJW (2011) Understanding the consumer experience: An exploratory study of luxury hotels. Journal of Hospitality Marketing & Management, 20(2), 166–197.

Wijaya, S., King, B., Nguyen, T-H. & Morrison, A. (2013). International visitor dining experiences: A conceptual framework, Journal of Hospitality and Tourism Management, 20, 34-42, https://doi.org/10.1016/j.jhtm.2013.07.001

Xu, J. B. (2010). Perception of tourism products, Tourism Management, 31, 607–610. https://doi.org/10.1016/j.tourman.2009.06.011

Yi, S., Zhao, J. & Joung, H. W. (2018). Influence of price and brand image on restaurant customers’ restaurant selection attribute, Journal of Foodservice Business Research, 21(2), 200-217. https://doi.org/10.1080/15378020.2017.1368808

Yiğit, S. & Şahin Perçin, N. (2021). Analysis of the perception of foreign tourists about Turkish cuisine through the word association test: The case of Cappadocia region, Journal of Multidisciplinary Academic Tourism, 6(1), 1-6. https://doi.org/10.31822/jomat.708996

Yin, R. K. (2014). Case Study Research: Design and Methods (5th ed.), Sage Publications, Thousand Oaks.

Yoo, K. H. & Gretzel, U. (2011). Influence of personality on travel-related consumer-generated media creation, Computers in Human Behavior, 27(2), 609-621. https://doi.org/10.1016/j.chb.2010.05.002

Published

03/25/2023

How to Cite

YİĞİT, S. (2023). Sea, Food, and Entertainment: Understanding Tourists’ Daily Dinner Cruise Tour Experiences in Istanbul. Journal of Tourism & Gastronomy Studies, 10(4), 3813–3826. https://doi.org/10.21325/jotags.2022.1169

Most read articles by the same author(s)