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Exploring the dimensions of traditional breakfast experience: A netnography study

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dc.authorid0000-0001-7798-726X
dc.authorscopusid58024106700
dc.contributor.authorKodaş, Davut
dc.date.accessioned2023-11-24T09:02:18Z
dc.date.available2023-11-24T09:02:18Z
dc.date.issued2024
dc.departmentMAÜ, Fakülteler, Turizm Fakültesi, Turizm Rehberliği Bölümüen_US
dc.description.abstractThe 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.description.citationKodas, 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.description.provenanceSubmitted by Vahap Eroğlu (vahaperoglu@artuklu.edu.tr) on 2023-11-24T09:01:24Z No. of bitstreams: 1 kodas.pdf: 424431 bytes, checksum: 06856af3cc994866515cca3d009eaa2b (MD5)en
dc.description.provenanceApproved for entry into archive by Vahap Eroğlu (vahaperoglu@artuklu.edu.tr) on 2023-11-24T09:02:18Z (GMT) No. of bitstreams: 1 kodas.pdf: 424431 bytes, checksum: 06856af3cc994866515cca3d009eaa2b (MD5)en
dc.description.provenanceMade available in DSpace on 2023-11-24T09:02:18Z (GMT). No. of bitstreams: 1 kodas.pdf: 424431 bytes, checksum: 06856af3cc994866515cca3d009eaa2b (MD5) Previous issue date: 2024en
dc.identifier.doi10.54055/ejtr.v36i.3136
dc.identifier.issn1994-7658
dc.identifier.scopus2-s2.0-85176215371
dc.identifier.scopusqualityQ2
dc.identifier.urihttps://doi.org/10.54055/ejtr.v36i.3136
dc.identifier.urihttps://hdl.handle.net/20.500.12514/4309
dc.identifier.volume36en_US
dc.identifier.wosWOS:001103018900013
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.institutionauthorKodaş, Davut
dc.language.isoenen_US
dc.publisherVarna University of Managementen_US
dc.relation.ispartofEuropean Journal of Tourism Researchen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectBreakfast experienceen_US
dc.subjectBreakfast experience modelen_US
dc.subjectFood experienceen_US
dc.subjectLocal fooden_US
dc.subjectTraditionalen_US
dc.titleExploring the dimensions of traditional breakfast experience: A netnography studyen_US
dc.typeArticleen_US
dspace.entity.typePublication

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