JOURNAL OF HOSPITALITY MARKETING & MANAGEMENT, cilt.29, ss.404-427, 2020 (SSCI İndekslerine Giren Dergi)
This study
investigates the attributes that foreign visitors attach importance when
choosing a restaurant and their perceptions of the performance of restaurants
in the Cappadocia Region in Turkey through a consumer oriented approach. In
this quantitative study, data were collected via surveys which were formed
based on review of the literature, a brainstorming, experts’ views and a pilot
test. It has been determined that the attributes related to cleanliness are
attached the utmost importance by the participants and the attributes related
to employees are also considered to be highly important while having dining
experience. Another important finding is that most of the attributes were
perceived to be performed satisfactorily while some of the attributes related
to menu and supporting services were considered to be underperformed.
Theoretical and practical implications are discussed based on the findings.