Marketing Istanbul as a culinary destination
Tài liệu tham khảo
Ab Karim, 2010, Culinary tourism as a destination attraction: An empirical examination of destinations' food image, Journal of Hospitality Marketing & Management, 19, 531, 10.1080/19368623.2010.493064
Almeida, 2017, Experiences with local food in a mature tourist destination: The importance of consumers' motivations, Journal of Gastronomy and Tourism, 2, 173, 10.3727/216929717X14870140201116
Alvarez, 2010, Marketing of Turkey as a tourism destination, Anatolia, 21, 123, 10.1080/13032917.2010.9687094
Anderson, 2005
Andersson, 2017, Travel for the sake of food, Scandinavian Journal of Hospitality and Tourism, 17, 44, 10.1080/15022250.2016.1261473
Baloglu, 2001, Tourism destination images of Turkey, Egypt, Greece and Italy as perceived by US-based tour operators and travel agents, Tourism Management, 22, 1, 10.1016/S0261-5177(00)00030-3
Bell, 1997
Bessiere, 1998, Local development and heritage: Traditional food and cuisine as tourist attractions in rural areas, Sociologia Ruralis, 38, 21, 10.1111/1467-9523.00061
Björk, 2016, Local food: A source for destination attraction, International Journal of Contemporary Hospitality Management, 28, 177, 10.1108/IJCHM-05-2014-0214
Biringen Löker, 2013, A pilot study on food composition of five Turkish traditional foods, British Food Journal, 115, 394, 10.1108/00070701311314219
Boniface, 2003
Boyne, 2002, On the trail of regional success: Tourism, food production and the isle of Arran taste train, 91
Cetin, 2016, Components of cultural tourists' experiences in destinations, Current Issues in Tourism, 19, 137, 10.1080/13683500.2014.994595
Choe, 2017, A comparison of food contents used by official tourism organizations' mobile applications, Journal of Gastronomy and Tourism, 2, 203, 10.3727/216929717X14870140201198
Cohen, 2004, Food in tourism: attraction and impediment, Annals of Tourism Research, 31, 755, 10.1016/j.annals.2004.02.003
Creswell, 2007
du Rand, 2006, Towards a framework for food tourism as an element of destination marketing, Current Issues in Tourism, 9, 206, 10.2167/cit/226.0
Decrop, 2005, A grounded typology of vacation decision making, Tourism Management, 26, 121, 10.1016/j.tourman.2003.11.011
Dieck, 2018, Tourism distribution channels in European island destinations, International Journal of Contemporary Hospitality Management, 30, 326, 10.1108/IJCHM-12-2016-0649
Ergun, 2004, Gentrification in Istanbul, Cities, 21, 391, 10.1016/j.cities.2004.07.004
Everett, 2013, Food and tourism: An effective partnership? A UK-based review, Journal of Sustainable Tourism, 21, 789, 10.1080/09669582.2012.741601
Fields, 2002, Demand for gastronomy product: Motivational factors, 37
Frochot, 2003, An analysis of regional positioning and its associated food images in French tourism regional brochures, Journal of Travel and Tourism Marketing, 14, 77, 10.1300/J073v14n03_05
Getz, 2000
Gillespie, 2002
Gössling, 2011, Food management in tourism: Reducing tourism's carbon ‘foodprint’, Tourism Management, 32, 534, 10.1016/j.tourman.2010.04.006
Güler, 2008, Türk mutfak kültürü ve yeme içme alışkanlıkları, Dumlupınar Üniversitesi Sosyal Bilimler Enstitüsü Dergisi, 2, 182
Gursoy, 2014, Theoretical examination of destination loyalty formation, International Journal of Contemporary Hospitality Management, 26, 809, 10.1108/IJCHM-12-2013-0539
Gyimothy, 2000, Marketing works: A study of restaurants on Bornholm, Denmark, International Journal of Contemporary Hospitality Management, 12, 371, 10.1108/09596110010343648
Hall, 2003, The consumption of experiences or the experience of consumption? An introduction to the tourism of taste, 1
Henderson, 2016, Local and traditional or global and modern? Food and tourism in Singapore, Journal of Gastronomy and Tourism, 2, 55, 10.3727/216929716X14546365943494
Henderson, 2009, Food tourism reviewed, British Food Journal, 111, 317, 10.1108/00070700910951470
HKTB (2017). Dine and drink. Hong Kong Tourism Board: Retrieved 10.10.17 from: 〈http://www.discoverhongkong.com/eng/index.jsp〉.
Horng, 2009, The impact of creative culinary curriculum on creative culinary process and performance, Journal of Hospitality, Leisure, Sport and Tourism Education, 8, 34, 10.3794/johlste.82.193
Horng, 2012, Understanding the impact of culinary brand equity and destination familiarity on travel intentions, Tourism Management, 33, 815, 10.1016/j.tourman.2011.09.004
Horng, 2010, Government websites for promoting East Asian culinary tourism: A cross-national analysis, Tourism Management, 31, 74, 10.1016/j.tourman.2009.01.009
Horng, 2012, Exploring marketing strategies for culinary tourism in Hong Kong and Singapore, Asia Pacific Journal of Tourism Research, 17, 277, 10.1080/10941665.2011.625432
Hu, 1993, Measuring destination attractiveness: A contextual approach, Journal of Travel Research, 32, 25, 10.1177/004728759303200204
Jalis, 2014, Utilizing local cuisine to market Malaysia as a tourist destination, Procedia-Social and Behavioral Sciences, 144, 102, 10.1016/j.sbspro.2014.07.278
Jolliffe, 2016, Marketing culinary tourism experiences, 363
Joppe, 2001, Toronto's image as a destination: A comparative importance satisfaction analysis by origin of visitor, Journal of Travel Research, 39, 252, 10.1177/004728750103900302
Kim, 2016, Determinants of authentic experiences: An extended Gilmore and Pine model for ethnic restaurants, International Journal of Contemporary Hospitality Management, 28, 2247, 10.1108/IJCHM-06-2015-0284
Kim, 2016, Efforts to globalize a national food: Market segmentation by reasons for ethnic food preferences, International Journal of Contemporary Hospitality Management, 28, 2310, 10.1108/IJCHM-03-2015-0151
Kim, 2009, Building a model of local food consumption on trips and holidays: A grounded theory approach, International Journal of Hospitality Management, 28, 423, 10.1016/j.ijhm.2008.11.005
Kim, 2009, Web marketing in food tourism: A content analysis of web sites in West Texas, Journal of Culinary Science & Technology, 7, 52, 10.1080/15428050902788352
Kivela, 2005, Gastronomy tourism, Journal of Culinary Science & Tourism, 4, 39, 10.1300/J385v04n02_03
Kivela, 2006, Tourism & gastronomy: Gastronomy's influence on how tourist experience a destination, Journal of Hospitality and Tourism Research, 30, 354, 10.1177/1096348006286797
Lee, 2017, The effects of festival attendees' experiential values and satisfaction on re-visit intention to the destination: The case of a food and wine festival, International Journal of Contemporary Hospitality Management, 29, 1005, 10.1108/IJCHM-10-2015-0559
Lee, 2015, Food tourism reviewed using the paradigm funnel approach, Journal of Culinary Science & Technology, 13, 95, 10.1080/15428052.2014.952480
Lin, 2011, Food as a form of destination identity: A tourism destination brand perspective, Tourism and Hospitality Research, 11, 30, 10.1057/thr.2010.22
Londoño, M. D. P. L. (2011). Gastronomy tourism: An opportunity for local development in Catalonia. A stakeholder analysis. Retrieved 10.10.17 from: 〈http://core.ac.uk/download/pdf/6580310.pdf〉.
McCarthy, N. (2017). Bangkok was the World’s most visited city in 2016. Retrieved 23.06.17 from: 〈https://www.forbes.com/sites/niallmccarthy/2017/01/04/bangkok-was-the-worlds-most-visited-city-in-2016-infographic/#6ff101952a9c〉.
McKercher, 2008, Food tourism as a viable market segment: It's all how you cook the numbers!, Journal of Travel & Tourism Marketing, 25, 137, 10.1080/10548400802402404
Miles, 2013
Multicity (2017). Last minute flight bargain to Turkey. Retrieved 27.06/17 from: 〈http://multicitytour.com/last-minute-flight-bargain-to-turkey〉.
Neal, 2000
Nelson, 2016, Food and image on the official visitor site of Houston, Texas, 5, 133
Neumann, 2003
O'Gorman, 2009, Origins of the commercial hospitality industry: From the fanciful to factual, International Journal of Contemporary Hospitality Management, 21, 777, 10.1108/09596110910985287
Okumus, 2012, Cultural tourism in Turkey: A missed opportunity, Journal of Hospitality Marketing & Management, 21, 638, 10.1080/19368623.2012.627231
Okumus, 2007, Incorporating local and international cuisines in the marketing of tourist destinations: The case of Hong-Kong and Turkey, Tourism Management, 28, 253, 10.1016/j.tourman.2005.12.020
Okumus, 2013, Using local cuisines when promoting small Caribbean island destinations, Journal of Travel & Tourism Marketing, 30, 410, 10.1080/10548408.2013.784161
Ottenbacher, 2016, Should culinary tourism and hospitality service attributes be defined as primary tourism drivers? An expectancy-fulfillment grid approach, Journal of Foodservice Business Research, 19, 425, 10.1080/15378020.2016.1185879
Ozdemir, 2007, A traditional Turkish fermented cereal food: Tarhana, Food Reviews International, 23, 107, 10.1080/87559120701224923
Quan, 2004, Towards a structural model of the tourist experience: An illustration from food experiences in tourism, Tourism Management, 25, 297, 10.1016/S0261-5177(03)00130-4
Pawaskar, 2016, Improving the efficacy of destination marketing strategies: A structural equation model for leisure travel, Indian Journal of Science and Technology, 9, 1
Pike, 2015
Richards, 2002, Gastronomy as a tourist product: The perspective of gastronomy studies, 51
Robinson, 2014, Profiling potential food tourists: An Australian study, British Food Journal, 116, 690, 10.1108/BFJ-02-2012-0030
Ryu, 2006, Intention to experience local cuisine in a travel destination: The modified theory of reasonable action, Journal of Tourism and Hospitality Research, 30, 507, 10.1177/1096348006287163
Sanchez-Cañizares, 2015, A comparative study of tourist attitudes towards culinary tourism in Spain and Slovenia, British Food Journal, 117, 2387, 10.1108/BFJ-01-2015-0008
Seo, 2017, Destination food image and intention to eat destination foods: A view from Korea, Current Issues in Tourism, 20, 135, 10.1080/13683500.2014.934210
Silkes, 2013, Marketing to the culinary tourist, Journal of Travel & Tourism Marketing, 30, 335, 10.1080/10548408.2013.784151
Sims, 2009, Food, place and authenticity: Local food and sustainable tourism experience, Journal of Sustainable Tourism, 17, 321, 10.1080/09669580802359293
Sparks, 2003, Restaurant and the tourist market, International Journal of Contemporary Hospitality Management, 15, 6, 10.1108/09596110310458936
Spilková, 2013, Culinary tourism packages and regional brands in Czechia, Tourism Geographies, 15, 177, 10.1080/14616688.2012.726268
Sotiriadis, 2015, Culinary tourism assets and events: Suggesting a strategic planning tool, International Journal of Contemporary Hospitality Management, 27, 1214, 10.1108/IJCHM-11-2013-0519
Surenkok, 2010, Gastronomy and tourism in Turkey: The role of ICTs, 567
Talas, 2005, Turkish food culture in the historical period and Turkish foods, 1, 273
TanSiew, 2013, An investigation into official tourism websites for promoting food tourism in ASEAN countries, Asia-Pacific Journal of Innovation in Hospitality and Tourism, 2, 171
Telfer, 2000, Strengthening backward economic linkages: Local food purchasing by three Indonesian hotels, Tourism Geographies, 2, 421, 10.1080/146166800750035521
Tellstrom, 2005, Local food cultures in the Swedish rural economy, Socilogia Ruralis, 45, 346, 10.1111/j.1467-9523.2005.00309.x
Tsai, 2017, Experiential value in branding food tourism, Journal of Destination Marketing & Management, 6, 56, 10.1016/j.jdmm.2016.02.003
Truong, 2018, Destination distinctiveness: Concept, measurement, and impact on tourist satisfaction, Journal of Destination Marketing & Management, 10.1016/j.jdmm.2017.04.004
Turizmdebusabah (2015a). Türkiye'nin tanıtımı. Retrieved 16.03.15. 〈http://www.turizmdebusabah.com/haberprinty/turkiyenin-tanitimi-67008.html〉.
Turizmdebusabah (2015b). Turkey home of. Retrieved 16.03.15. http://www.turizmdebusabah.com/images/02352014_TURKEY_Home_Of…pdf.
Turkstat (2016). City population by years 2000–2016. Retrieved 17.06.17 from: 〈http://www.tuik.gov.tr/PreIstatistikTablo.do?Istab_id=1590〉.
Turizm Guncel (2015). Ertuğrul Günay ve Bahattin Yücel Julianne Moore'lu tanıtım için ne dedi? Retrieved 16.03.15 from: 〈http://turizmguncel.com/haber/ertugrul-gunay-ve-bahattin-yucel-julianne-moorelu-tanitim-icin-ne-dedi-h17947.html〉.
UNESCO (2015). Lists of intangible cultural heritage and register of best safeguarding practices. Retrieved 12.03.15 from: 〈http://www.unesco.org/culture/ich/index.php?Lg=en&pg=00011#tabs〉.
Viljoen, 2017, The 3-S typology of South African culinary festival visitors, International Journal of Contemporary Hospitality Management, 29, 1560, 10.1108/IJCHM-09-2015-0464
Williams, 1997, We never eat like this at home: Food on holiday, 151
World Health Organization, 2015
Yin, 2014
Yolal, 2017, Examine destination loyalty of first-time and repeat visitors at all-inclusive resorts, International Journal of Contemporary Hospitality Management, 29, 1834, 10.1108/IJCHM-06-2015-0293
Yuksel, 2001, Managing customer satisfaction and retention: A case of tourist destinations, Turkey, Journal of Vocational Marketing, 7, 153, 10.1177/135676670100700205
