Exploring the dimensions of traditional breakfast experience: A netnography study
| dc.contributor.author | Kodaş, Davut | |
| dc.date.accessioned | 2023-11-24T09:02:18Z | |
| dc.date.available | 2023-11-24T09:02:18Z | |
| dc.date.issued | 2024 | |
| dc.description.abstract | The primary aim of this paper is to explore the dimensions of traditional breakfast experience of international tourists visiting Istanbul. To achieve this aim, the netnography approach, which is a qualitative study method, was performed using the User-Generated Content (UGC) technique. The data were gathered in July 2022 from TripAdvisor platform and were sequenced from the latest to the earliest reviews (n=1184). The results of this study demonstrated that the traditional breakfast experience has six major components: authenticity, memorability, novelty, local hospitality, food attributes, togetherness, and social interactions. Significant theoretical and managerial implications were discussed. | en_US |
| dc.identifier.citation | Kodas, D. (2024). Exploring the dimensions of traditional breakfast experience: A netnography study. European Journal of Tourism Research, 36, 3606. https://doi.org/10.54055/ejtr.v36i.3136. | en_US |
| dc.identifier.doi | 10.54055/ejtr.v36i.3136 | |
| dc.identifier.issn | 1994-7658 | |
| dc.identifier.issn | 1314-0817 | |
| dc.identifier.scopus | 2-s2.0-85176215371 | |
| dc.identifier.uri | https://doi.org/10.54055/ejtr.v36i.3136 | |
| dc.identifier.uri | https://hdl.handle.net/20.500.12514/4309 | |
| dc.language.iso | en | en_US |
| dc.publisher | Varna University of Management | en_US |
| dc.relation.ispartof | European Journal of Tourism Research | en_US |
| dc.rights | info:eu-repo/semantics/openAccess | en_US |
| dc.subject | Breakfast experience | en_US |
| dc.subject | Breakfast experience model | en_US |
| dc.subject | Food experience | en_US |
| dc.subject | Local food | en_US |
| dc.subject | Traditional | en_US |
| dc.title | Exploring the dimensions of traditional breakfast experience: A netnography study | en_US |
| dc.type | Article | en_US |
| dspace.entity.type | Publication | |
| gdc.author.id | 0000-0001-7798-726X | |
| gdc.author.institutional | Kodaş, Davut | |
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| gdc.coar.type | text::journal::journal article | |
| gdc.collaboration.industrial | false | |
| gdc.description.department | MAÜ, Fakülteler, Turizm Fakültesi, Turizm Rehberliği Bölümü | en_US |
| gdc.description.publicationcategory | Makale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı | en_US |
| gdc.description.scopusquality | Q2 | |
| gdc.description.startpage | 3606 | |
| gdc.description.volume | 36 | en_US |
| gdc.description.wosquality | Q1 | |
| gdc.identifier.openalex | W4388131281 | |
| gdc.identifier.wos | WOS:001103018900013 | |
| gdc.index.type | WoS | en_US |
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| gdc.oaire.influence | 2.6824498E-9 | |
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| gdc.oaire.keywords | Breakfast experience model | |
| gdc.oaire.keywords | Local food | |
| gdc.oaire.keywords | Food experience | |
| gdc.oaire.keywords | Traditional | |
| gdc.oaire.keywords | Breakfast experience | |
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| gdc.virtual.author | Kodaş, Davut | |
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