Determination of Restaurant Customers’ Perception of Halal Food: Tekirdağ Sample
Keywords:
Halal tourism, Halal food, Food & beverage businesses, Tourism, TekirdağAbstract
The main purpose of this study is to determine restaurant customers' thoughts about halal food and to show whether these considerations vary according to socio-demographic factors. When the literature is examined, it is seen that there are relatively few studies to determine the perception of halal food of the guests who come to restaurants while there are many studies on halal food. At this point, it has been thought that the study should be realized by seeing the importance of it. The sample of the research consists of 329 guests who came to first class restaurant operations in Tekirdag province centre. The data were obtained by using a questionnaire that included participants' attitudes toward halal food and their demographic characteristics (gender, age, marital status, income level, education level, occupation). Analyses such as factor analysis, t test, anova test were used to interpret the data obtained. As a result of the research, participants were found to have a moderate level of halal food perception and these participants did not differ according to their gender, marital status and occupation, but showed significant differences according
to education level, age and income level.
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