The Relationships Between Food Experience, Destination Food Image, Electronic Word of Mouth and Revisit Intention: A Study on Gaziantep

Authors

  • Neslihan Aybike HÖKELEKLİ
  • Ebru GÜNEREN

DOI:

https://doi.org/10.21325/jotags.2025.1576

Keywords:

Food experience, Destination food ımage, Electronic word of mouth and revisit intention

Abstract

Today, food production and consumption are very critical as part of tourism. The food experience at a destination is an element of attraction for tourists visiting that region, and this feature is effective in revisiting the destination or sharing the experience through Ewom communication. In this research, the relationship between food experience, destination food image, electronic word of mouth communication and revisit intention were discussed. For this purpose, 395 tourists who used social media and had a food experience during their visit to Gaziantep; demographic characteristics, food experiences, destination food image perceptions, electronic word-of-mouth communication and revisit intentions were analyzed using a survey form and quantitative research methods. According to the findings; it has been determined that food experience has a positive effect on destination food image, and destination food image has a significant effect on eWOM communication and revisit intention. Additionally, it was determined that destination food image had a mediating effect on both eWOM communication and revisit intention effect of food experience. The results will contribute to the relevant literature as well as to businesses operating in the food and beverage industry.

References

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

Arslantürk, Z. & Arslantürk, H. E. (2013). Uygulamalı Sosyal Araştırma, Üçüncü baskı, Çamlıca Yayınları, İstanbul.

Aydın, S. & Ögel, S. (2016). Restoran işletmelerine yönelik e-wom içerik değerlendirmeleri: Eskişehir örneği. O. Bahar (Ed.) 17. Ulusal Turizm Kongresi Bildirileri Kitabı içinde (ss. 222- 231). Ankara: Detay Yayıncılık

Baron, R. & Kenny D. (1986). The Moderator-Mediator Variable Distinction in Social Psychological Research: Conceptual, Strategic, and Statistical Considerations

Bayrakcı, S. (2014). Yerel Yemek Tüketim Motivasyonlarının Turistlerin Tekrar Ziyaret Niyetlerine Etkisi: Gaziantep’i Ziyaret Eden Yerli Turistler Üzerine Bir Araştırma, Mersin Üniversitesi, Sosyal Bilimler Enstitüsü, Turizm İşletmeciliği Ana Bilim Dalı, Yüksek Lisans Tezi, 29-32.

Bentler, P. M., & Bonett, D. G. (1980). Significance tests and goodness of fit in the analysis of covariance structures. Psychological Bulletin, 88(3), 588–606

Bentler, P. M. (1980). Multivariate analysis with latent variables: Causal modeling. Annual Review of Psychology, 31, 419-456.

Björk, P. & Kauppinen-Räisänen, H. (2014). Culinary-gastronomic tourism–a search for local food experiences. Nutrition & FoodScience, 44(4), 294-309

Biçer, F. D. & Erciş, E. (2020). Sosyal medyada viral pazarlama (elektronik ağızdan ağıza) faaliyetlerinin tüketici satın alım niyetine etkileri. Atatürk Üniversitesi Sosyal Bilimler Enstitüsü Dergisi, 24(3), 1555-1575

Binbaşıoğlu, H. (2015). Y kuşağının yiyecek-içecek işletmesi tercihlerinde sosyal medyanın etkisi. Turizm Akademik Dergisi, 1, 221-237.

Breyne BM (2010). Structural Equation Modeling with AMOS: Basic Concepts, Applications, and Programming (2nd edition.). New York: Taylor & Francis Group

Carù, A. & Cova, B. (2003). Revisiting consumption experience: A more humble but complete view of the concept. Marketing Theory, 3(2): 267-286.

Chan, Y. Y. & Ngai, E. W. (2011). Conceptualising electronic word of mouth activity: An input‐process‐out put perspective. Marketing Intelligence & Planning, 29(5), 488-516

Chang, R.C.Y. & Mak, A.H.N. (2018). Understanding gastronomic image from tourists’ perspective: are pertory grid approach, Tourism Management, Vol. 68, pp. 89-100.

Chen, C.-F., & Tsai, D.-C. (2007). How destination image and evaluative factors affect behavioral intentions? Tourism Management, 28(4), 1115-1122.

Chen, Q. & Huang, R. (2018). Understanding the role of local food in sustaining Chinese destinations. Current Issues in Tourism, 1-17.

Conner, M., & Sparks, P. (1996). Thetheory of Planned Behaviour and Health Behaviours. Predicting health behaviour: Research and practice with social cognition models (pp. 121–162). Open University Press.

Chin, W.W. (1998). The Partial Least Squares Approach to Structural Equation Modeling. In G A Marcoulides (Ed.), Modern Methods for Business Research (pp. 295-358). (Mahwah: Erlbaum).

Choe, J.Y.J. & Kim, S.S. (2018). Effects of tourists’ local food consumption value on attitude, food destination image, and behavioral intention, International Journal of Hospitality Management, Vol. 71, pp. 1-10.

Çelik M (2021). Beklentilerin Onaylanması Teorisi Kapsamında Tatildeyken Dışarıda Yeme İçme Deneyiminin Tekrar Ziyaret Niyetine Etkisi: Gastronomi Şehirleri Örneği, Gazi Üniversitesi, Sosyal Bilimler Enstitüsü, Ankara

De Bruyn, A. & Lilien, G. L. (2008). A multi-stage model of word-of-mouth influence through viral marketing. International Journal of Research in Marketing, 25(3): 151-163.

Dellarocas, C. (2003). The digitalization of word of mouth: Promiseand challenges of online feedback mechanisms. Management Science, 49(10), 1407–1424.

Doll WJ. & Torkzadeh G. (1994) A confirmatory factor analysis of the end-user computing satisfaction instrument. MIS Quarterly, 453–461.

El-Sherbiny, M. & Usmonova, G. (2017). Theimpacts of electronic word-of-mouth on tourists attitude and the influence of (e-WOM) on food tourism. Recherches et Pratiques Marketing, 1(2)

Ersun N & Arslan K (2011). Turizmde destinasyon seçimini etkileyen temel unsurlar ve pazarlama stratejileri. İ.İ.B.F. Dergisi, 31(2): 229-248.

Fogel, Suzanne O'Curry (2010). Issues in measurement of word of mouth in social media marketing, International Journal of Integrated Marketing Communications, 2, 54-60.

Fornell, C. & Larcker, D.F. (1981). Evaluating structural equation models with unobservable variables and measurement error. Journal of marketing research 18(1): 39-50.

Fox, G. & Longart, P. (2016). Electronic word of mouth: Successful communication strategies for restaurants. Tourismand Hospitality Management, 22(2), 211-223.

Frochot, I. (2003). An analysis of regional positioning and its associated food images in french tourism regional brochures. Journal of Travel &Tourism Marketing, 14(3-4): 77-96.

Goyette, I., Ricard, L., Bergeron, J. & Marticotte, F. (2010). e‐WOM Scale: word‐of‐mouth measurement scale for e‐services context. Canadian Journal of Administrative Sciences, 27(1), 5-23.

Gürbüz S, & Şahin F (2018) Sosyal Bilimlerde Araştırma Yöntemleri Felsefe-Yöntem-Analiz (Seçkin Yayıncılık, Ankara).

Hammitt, Erik A., William E. Backlund & Robert D. Bixler (2006) Place bonding for recreation places: conceptual and empirical development, leisure studies, 25:1, 17-41.

Hair, J.F. & Hult G. T. M., Ringle C, Sarstedt M. (2017). A Primer on Partial Least Squares Structural Equation Modeling (PLS-SEM), 2nd ed., Sage Publications.

Hair, J. F, Risher, J. J, Sarstedt, M. & Ringle, C.M (2019). When to use and how to report the results of PLS-SEM. European Business Review, 31(1): 2-24.

Henderson, J. (2007). Tourism Crises: Causes, Consequences & Management, Elsevier, London.

Hennig-Thurau, T. & Walsh, G. (2003). Electronic word-of-mouth: Motivesfor and consequences of reading customer articulations on the internet. International Journal of Electronic Commerce, 8(2), 51-74.

Horng, J. S. & Tsai, C. T. (2010). Government Websites for promoting east asian culinary tourism: A cross-national analysis. Tourism Management, 31(1): 74-85.

Hui, T. K. & Wan, D. (2007). Tourists’ satisfaction, recommendation and revisiting singapore. Tourism Management, 28, 965-975.

Ivankovıć, J., Brkıć, M. & Bautovıć, M. (2014). Comparison of word-of-mouthandviral marketing channels in marketing communication. T. Vranešević (Ed.) Proceedings of the 3rd International M-Sphere Conference for Multidisciplinarity in Scienceand Business içinde (ss. 279-285). Zagreb: M-Sphere.

Lai, I. K. W., Liu, Y., & Lu, D. (2021). The effects of tourists’ destination culinary experience on electronic word-of-mouth generation intention: The experience economy theory. Asia Pacific Journal of Tourism Research, 26(3), 231-244.

Jeong, E., & Jang, S. S. (2011). Restaurant experiences triggering positive electronic word-of-mouth (eWOM) motivations. International Journal of Hospitality Management, 30(2), 356-366.

Jeong, E., & Shawn, S. (2011). Restaurant experiences triggering positive electronic word-of-mouth (eWOM) motivations. International Journal of Hospitality Management, 30(2), 356–366.

Jo, M. S. & Kim, C. S. (2014). Can Experiences with a Country’s Foods Improve Images of That Country?. Journal of Global Marketing, 27(1): 46-57.

Kim, Y. G. Eves, A. & Scarles, C. (2009). Building a model of local food consumption on tripsand holidays: A grounded theory approach. International Journal of Hospitality Management, 28(3), 423-431.

Küçüker, C., Çolakoğlu, Ü. & Yurcu, G. (2019). Rus turistlerin tekrar ziyaret etme niyetlerinin demografik değişkenler açısından incelenmesi, Türk Turizm Araştırmaları Dergisi, 3(3): 646-659.

Kivela, J., & Crotts, J. C. (2006). Tourism and gastronomy: Gastronomy's influence on how tourists experience a destination. Journal of Hospitality & Tourism Research, 30(3), 354-377.

Komaladewi, R., Mulyana, A. & Jatnika, D. (2017). The representation of culinary experience as thefuture of Indonesian tourism cases in Bandungcity, West Java. International Journal of Business and Economic Affairs (IJBEA), 2 (5), 268-275.

Koufadakis, Manola, M. & Stylianos, X. (2020). The gastronomy as an art and its role in the local economic development of a tourism destination: A literature review. SPOUDAI Journal of Economicsand Business, 70(1-2), 81-92.

Kozak, M. (2001) Repeaters’ Behavior at Two Distinct Destinations. Annals of Tourism Research, 28, 784-807

Kutluk, Ayşegül; Avcıkurt, Cevdet (2014). Ağızdan ağıza pazarlamanın müşterilerin satın alma karar süreçlerine etkisi ve bir uygulama: İstanbul seyahat acenteleri örneği. Uluslararası Sosyal Araştırmalar Dergisi, 7(29), 613-622.

Lai, M. Y., Wang, Y. & Khoo-Lattimore, C. (2020). Do food image and food neophobia affect touris tintention to visit a destination? Thecase of Australia. Journal of Travel Research, 59(5): 928-949.

Lam, T. & Hsu, C. H. C. (2004). Theory of planned behavior: Potential travelers from China. Journal of Hospitality& Tourism Research, 28(4), 463–482.

Lertputtarak S (2012). The relationship between destination image, food image, and revisiting Pattaya, Thailand. International Journal of Business and Tourism Destination Brand Perspective”. Tourism and Hospitality Research, 11(1): 30-48.

Lin, Y. C., Pearson, T. E. & Cai, L. A. (2011). Food as a form of destination identity: A modeling a city’s image: The case of Granada. Cities, 24(5): 335-352.

Marsh, H., W., & Hau K-T (1996) Assessing goodness of fit: Is parsimony always desirable? The Journal of Experimental Education, 64(4), 364–390.

Mars, H., Balla, J., & McDonald, R (1988) Goodness-of-fit indexes in confirmatory factor analysis: The effect of sample size. [Miscellaneous Article], Psychological Bulletin.

San Martín, H., & Del Bosque, I. A. R. (2008). Exploring the cognitive–affective nature of destination image and the role of psychological factors in its formation. Tourism Management, 29(2), 263-277.

Mert, Y. L. (2018). Dijital pazarlama ekseninde influencer marketing uygulamaları. Gümüşhane Üniversitesi İletişim Fakültesi Elektronik Dergisi, 6(2), 1299-1328.

Mitchell, D.R. & Hall, C.M. (2003). Seasonality in New Zealand Winery Visitation: An Issue of Demand and Supply. İçinde C. M. Hall (Editör), Wine, Food and Tourism Marketing (ss. 155-174). New York: Haworth Hospitality Press.

Mohamed, M. E., Kim, D. C., Lehto, X. & Behnke, C. A. (2021). Destination restaurants, placeat tachment, and future destination patronization. Journal of Vacation Marketing,

Nield, K. Kozak, M. & LeGrys, G. (2000). The role of food service in tourist satisfaction. Hospitality Management, 19(4), 375-384.

Nunnally, J. (1978). Psychometric Theory (2nd ed.) (McGraw-Hill, New York).

Orakcı, M. C. & Eren, R. (2021). Otelcilik endüstrisinde elektronik ağızdan ağıza pazarlama yönetimi: Nitel bir araştırma. Turizm Akademik Dergisi, 8(2), 147-158.

Otto, J. E. & Ritchie, J. B. (1996). The Service Experience in Tourism. Tourism Management, 17(3): 165-174.

Promsivapallop, P. & Kannaovakun, P. (2019). Destination food image dimensions and their effects on food preference and consumption. Journal of Destination Marketing & Management, 11, 89-100.

Rızaoğlu, B. (2012). Turizm Davranışı. Detay Yayıncılık, Ankara.

Rimmington, M. & Yüksel, A. (1998). Tourist Satisfaction and Food Service Experience: Results and Implications of an Empirical Investigation. Anatolia: An International Journal of Tourism and Hospitality Research, 9(1): 37-5

Ryan, C. (2007). Battle fıeld tourısm: History, place and interpretation (1. b.). Amsterdam: Elsevier Publications.

Ryu, K., J.J (2006). Intention to experience local cuisine in a travel destination: The modified theory of reasoned action. Journal of Hospitality and Tourism Research,30(4): 507-516.

Santos, D. (2017). The influence of online social media platforms on the choice of restaurants. [Em linha]. Lisboa: ISCTE-IUL, 2017. Dissertação de mestrado.

Seo, S., Kim, O. Y., Oh, S. & Yun, N. (2013). Influence of informational and experiential familiarity on image of local foods. International Journal of Hospitality Management, 34(1): 295-308.

Seo, S., Yun, N. & Kim, O. Y. (2017). Destination food image and intention to eat destination foods: A view from Korea. Current Issues in Tourism, 20(2): 135-156.

Sopper, D.S. (2024). A priori Sample Size Calculator for Structural Equation Models (Software).

Schermelleh-Engel, K., Moosbrugger, H. & Müller, H. (2003). Evaluating the fit of structural equation models: Tests of significance and descriptive goodness-of-fit measures. Methods of Psychological Research Online, 8(2), 23-74.

Stajcic, N. (2013). Understanding culture: Food as a Means of Communication. Stajcic, Nevana. Hemispheres; Wroclaw Iss. 28, (2013): 77-86.

Tayfun A, Olcay A, Çetı̇ B, & Yazgan P. (2019) Destinasyon yiyecek imajının tutum ve tekrar satın alma niyeti üzerindeki etkisi. Journal of Tourismand Gastronomy Studies, 7(3), 1983–1999.

Tinsley, R. & Lynch, P. (2001). Small tourism business networks and destination development. International Journal of Hospitality Management, 20(4): 367-378.

Tsai, C.T.S. & Wang, Y.C. (2017). Experiential value in branding food tourism, Journal of Destination Marketing & Management, Vol. 6 No. 1, pp. 56-65

Tsai, M.-J., Wang, C.-Y., & Hsu, P.-F. (2020). Developing the computer programming self-efficacy scale (CPSES) for computer literacy education. Journal of Educational Computing Research, 56(8), 1345- 1360

Tsaur, S-H. & Lo, P-C (2020). Measuring memorable dining experiences and related emotions in fine dining restaurants. Journal of Hospitality Marketing and Management, 1-24.

Tung, V. W. S. & Ritchie, J. B. (2011). Exploring the essence of memorable tourism experiences. Annals of Tourism Research, 38(4):1367-1386.

Ural, A., & Kılıç, İ. (2011). Bilimsel Araştırma Süreci ve SPSS Ile Veri Analizi [Scientific research process and data analysis with SPSS]. Detay Yayıncılık.

Uriely, N. (2005). The touris experience: conceptual developments. Annals of Tourism Research, 32(1): 199-216.

Uzun, N. B., Gelbal, S. & Öğretmen T. (2010). TIMMS-R fen başarısı ve duyuşsal özellikler arasındaki ilişkinin modellenmesi ve modelin cinsiyetler bakımından karşılaştırılması. Kastamonu Eğitim Dergisi, 18(2), 531-544

Wang, D. (2004). Tourist behaviour and repeat visitati onto Hong Kong. Tourism Geographies, 6 (1), 99-118.

Wang, D., Park, S. & Fesenmaier, D.R. (2012). The Role of smartphones in mediating the touristic experience. Journal of Travel Research, 51(4), 371-387.

Wang, C., & Kubickova, M. (2017). The impact of engaged users on eWOM of hotel Facebook page. Journal of Hospitality and Tourism Technology, 8(2), 190-204.

Wolff, A. (2006). Britannica Consise Encylopedia (Revisedand Expanded Edition). Peru.

Yorgancı, B. (2020). E-wom’un (ağızdan ağıza iletişim) Tüketicilerin Satın Alma Niyetlerine Etkisi; Yiyecek İçecek İşletmeleri Örneği. Journal of Tourism Research Institute, 1(2), 123-131.

Refererence to internet sources:

İzmir Provincial Directorate of Culture and Tourism, (2022). Retrieved July 1,2024, from https://www.invest.gov.tr/en/library/publications/lists/investpublications/tourism-industry.pdf

Published

26-03-2025

How to Cite

HÖKELEKLİ , N. A., & GÜNEREN , E. (2025). The Relationships Between Food Experience, Destination Food Image, Electronic Word of Mouth and Revisit Intention: A Study on Gaziantep . Journal of Tourism & Gastronomy Studies, 13(1), 653–679. https://doi.org/10.21325/jotags.2025.1576

Most read articles by the same author(s)