Araştırma Makalesi
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The Effect of Street Foods on Destination Selection in the Context of Planned Behavior Theory The Case of Istanbul Province

Yıl 2020, Cilt: 2 Sayı: 2, 122 - 142, 29.12.2020

Öz

This research was conducted to determine the effect of tourists visiting Istanbul within the scope of planned behavior theory for street tastes on the behavioral intention for destination selection. As a means of collecting data, the scales used before the extensive literature review were used and this questionnaire was translated into English and Arabic by experts in the field. Tourists visiting Istanbul with the purpose of tasting street tastes were surveyed in the tourist spots of Istanbul (Istanbul historical peninsula, Galata tower and Istiklal Street, Kadikoy) between 15 October 2018 and 15 January 2019 in Turkish, English and Arabic. After removing 20 of the 450 questionnaires obtained after the survey, a total of 430 available questionnaires were analyzed. The data obtained from the research and the hypotheses in the model were tested by using regression analysis. It was found that the measurement results had a high level of reliability and validity. As a result of the analysis, the attitudes towards behavior and subjective norms seem to have a positive effect on the behavioral intention towards destination selection. Regarding the perceived behavioral control, it appears that there is no effect on the behavioral intention for destination selection. These results coincide with the results of previous studies on planned behavior theory. The results obtained after the analyzes are important in terms of helping the studies to be carried out later, but they can be a guide for sharing the outputs with the ones interested in the sector and street tastes.

Kaynakça

  • Abrahale, K., Sousa, S., Albuquerque, G., Padrão, P. and Lunet, N. (2019). Street food research worldwide: a scoping review. Journal of Human Nutrition and Dietetics, 32(2), 152-174.
  • Ajzen, I. (1991). The theory of planned behavior. Organizational Behavior and Human Decision Processes, 50, 179-211.
  • Ajzen, I. (2001). Nature and operation of attitudes. Annu. Rev. Psychol., 52, 27-58.
  • Ajzen, I. (2005). Attitudes, personality and behavior. Open University Press, McGraw- Hill, Second Edition.
  • Akkuş, G. (2013). Yemek turizmine katılma niyeti: planlı davranış teorisi çerçevesinde bir inceleme. Doktora Tezi, Erciyes Üniversitesi Sosyal Bilimler Enstitüsü, Kayseri.
  • Aslan, H. (2010). Gastronomi Turizminin Turizm Eğitimi Programlarındaki Yeri ve Önemi-Bir Uygulama. Yüksek Lisans Tezi, Selçuk Üniversitesi, Konya.
  • Ballı, E. (2016). Gastronomi turizmi açısından adana sokak lezzetleri. Journal of Tourism and Gastronomy Studies, 4(1), 1-17.
  • Başbuğ, G. (2008). Üniversiteden yeni mezun olan gençlerin iş arama davranışlarının planlı davranış teorisi bağlamında araştırılması. Yüksek Lisans Tezi, İstanbul Üniversitesi Sosyal Bilimler Enstitüsü, İstanbul.
  • Bhimji, F. (2010). Struggles, urban citizenship, and belonging: The experience of undocumented street vendors and food truck owners in Los Angeles. Urban Anthropology and Studies of Cultural Systems and World Economic Development, 39 (4), 455-492.
  • Chen, C. F. & Tsai, D. C. (2007). How destination image and evaluative factors affect behavioral intentions? Tourism Management, 28(4), 1115-1122.
  • Çalışkan, O. (2013). Gastronomic Identity In Terms Of Destination Competitiveness And Travel Motivation. Journal of Tourism and Gastronomy Studies, 1(2), 39-51.
  • Çavuşoğlu, M. & Çavuşoğlu, O. Gastronomi Turizmi ve Kıbrıs Sokak Lezzetleri Üzerine Bir Araştırma. Güncel Turizm Araştırmaları Dergisi,2, 637-651.
  • Demir, Ş., Akdağ, G., Sormaz, Ü., & Özata, E. (2018). Sokak lezzetlerinin gastronomik değeri: İstanbul sokak lezzetleri. Güncel Turizm Araştırmaları Dergisi,2, 589-601.
  • Dört Türk Şehri Dünyanın En Çok Ziyaret Edilen Kentleri Arasında (2017), available at: www.aa.com.tr/tr/dunya/4-turk-sehri-dunyanin-en-cok-ziyaret-edilen-kentleri-arasinda/960236 (accessed May 2018).
  • Dönmez Polat, D. & Gezen, A. (2017). Gastronomide sokak yiyecekleri ve satıcıları: Teorik bir çalışma. Journal of Tourism and Gastronomy Studies, 5(2), 117-124.
  • FAO, (1986). Regional Workshop on Street Foods in Asia. Jakarta, Indonesia.
  • George, G. F. (2004). The theory of planned behavior and internet purchasing. Internet Research, 14(3), 198-212.
  • Ghartey, A. F., Adu-Oppong, A., & Doku, D. T. (2019). Personal Hygiene Practices of Street-Food-Vendors in a Rural District in Southern Ghana. Central Inquiry, 2(1), 107-131.
  • Gordon Food Service. (2009). ‘‘Operators grab consumer attention by capitalizing on street foods’’, available at: www.gfs.com/en/aboutus/news-events-details.page?dcr=d-streetfoods.xml (accessed December 2019).
  • Gönülgül, S. & Durlu-Özkaya, F. (2017). Los Angeles ve Toronto Sokak Lezzetlerinin Menü İçeriği ve Üretim Bakımından İncelenmesi. Journal of Tourism and Gastronomy Studies, 5 (4), 454-465.
  • Güzeler, N. & Çağla, Ö. (2018). Conceptual Analysıs Of Street Flavors Of Turkey. Annals of the University of Craiova-Agriculture, Montanology, Cadastre Series, 47(2), 147-155.
  • Haryani, Y., Noorzaleha, A. S., Fatimah, A. B., Noorjahan, B. A., Patrick, G. B., Shamsinar, A. T., & Son, R. (2007). Incidence of Klebsiella pneumonia in street foods sold in Malaysia and their characterization by antibiotic resistance, plasmid profiling, and RAPD–PCR analysis. Food Control, 18(7), 847-853.
  • Henderson, J. (2009). Food Tourism Reviewed, British Food Journal, 111(4), 317-326.
  • Hsu, C. H. C. & S. Huang. (2012). “An Extension of the Theory of Planned Behavior Model for Tourists”. Journal of Hospitality and Tourism Research, 36,(3), 390-417.
  • Huh, H. J., Kim. T. & Law, R. (2009). A comparison of competing theoretical models for understanding acceptance behavior of ınformation systems in upscale hotels. International Journal of Hospitality and Tourism Research, 28, 121-134.
  • Işın, A. (2018). Planlı Davranış Teorisi Kapsamında Türkiye'ye Gelen Yabancı Turistlerin Yerel Yiyecekleri Tüketme Niyeti Üzerine Bir Araştırma. Doktora Tezi, Gazi Üniversitesi, Sosyal Bilimler Enstitüsü, Ankara.
  • İrigüler, F., & Öztürk, B. (2016). Street food as a gastronomic tool in Turkey. In II. International Gastronomic Tourism Congress Proceedings (pp. 49-64).
  • İstanbul Kültür ve Turizm Müdürlüğü (2019), ‘‘İstanbul Turizm İstatistikleri Raporu 2018’’ available at: www.istanbulkulturturizm.gov.tr/Eklenti/62367,aralik-2018pdf.pdf?0 (accessed March 2019).
  • Kargiglioğlu, Ş. & Aksoy, M. (2019). Sokak Lezzetlerini Tatma Amacıyla İstanbul’u Ziyaret Eden Turistlerin İstanbul Seyahatlerinin Değerlendirilmesine Yönelik Bir Araştırma. Journal of Tourism and Gastronomy Studies, 7 (3), 1821-1835. DOI: 10.21325/jotags.2019.450.
  • Karsavuran, Z. (2018). Sokak Yemekleri: Farklı Disiplinlerin Yaklaşımı ve Gastronomi Turizmi Alanında Sokak Yemeklerinin Değerlendirilmesi. Journal of Tourism and Gastronomy Studies, 6(1), 246-265.
  • Kurt, C. O. (2018). Bağımsız seyahat eden turistlerin sokak yiyeceklerini tüketme niyetinin planlı davranış teorisi çerçevesinde incelenmesi: İstanbul’da bir çalışma. Yüksek Lisans Tezi, Akdeniz Üniversitesi Sosyal Bilimler Enstitüsü, Antalya.
  • Lee, H. Y., H. Qu & Y. S. Kim. (2007). “A Study of The Impact of Personal Innovativeness on Online Travel Shopping Behavior- A Case study of Korean Travelers”. Tourism Management, (28), 886-897.
  • Lee, W. J. & H. S. C. Choi. (2009). “Understanding Meeting Planners’ Internet Use Behavior: An Extension to the Theory of Planned Behavior”, International Journal of Hospitality and Tourism Administration, (10), 109-128.
  • Long, L. (2003). Culinary Tourism, The University Press of Kentucky, United States of America.
  • Mensah, P., Yeboah-Manu, D., Owusu-Darko, K. & Ablordey, A. (2002). Street foods in Accra, Ghana: how safe are they?, Bulletin of the World Health Organization, 80 (7).
  • Mullan, B. & Wong, C. (2010). Using the Theory of Planned Behaviour to design a food hygiene intervention. Food Control, 21(11), 1524-1529.
  • Newman, L. L. & Burnett, K. (2013). Street food and vibrant urban spaces: Lessons from Portland, Oregon. Local Environment, 18 (2), 233–248.
  • Özden, B. (2015). İstanbul Sokak Satıcılarının Kullandıkları Seyyar Araçlar, Food in Life. http://foodinlife.com.tr/makale/670 (accessed August 2017).
  • Ryu, K. & Han, H. (2010). Influence of the quality of food, service, and physical environment on customer satisfaction and behavioral intention in quick-casual restaurants: Moderating role of perceived price. Journal of Hospitality & Tourism Research, 34(3), 310-329.
  • Ryu, K. & S. C. Jang. (2006). “Intention to Experience Local Cuisine in a Travel Destination: The Modified Theory of Reasoned Action”. Journal of Hospitality and Tourism Research, 30, 507-516.
  • Sert, S. & Kapusuz, F. (2010). Açıkta Satılan Gıdalar: Öğrencilerin Görüşleri ve Tercih Etme Nedenleri Üzerine Bir Araştırma. Gıda Teknolojileri Elektronik Dergisi, 5(3), 25-35.
  • Solunoğlu, A. (2018). Sokak Lezzetlerine İlişkin Tüketici Tutumları: Gaziantep ve İstanbul Örnekleri. Doktora Tezi, Gazi Üniversitesi, Sosyal Bilimler Enstitüsü, Ankara.
  • Solunoğlu, A. & Nazik, M. H. (2018). Sokak Lezzetlerine İlişkin Tüketici Tercihleri: Gaziantep Örneği, Journal of Tourism and Gastronomy Studies, 6(3), 40-59.
  • Streetfood.org. (2012). ‘‘Street food life: Countries’’, retrieved from http://streetfood.org/index.php?option=com_content&task=view&id=37&Itemid=52 (accessed March 2019).
  • Tinker, I. (1999). Street foods into the 21st century. Agriculture and Human Values, 16(3), 327– 333.
  • Tinker, I. (2003). Street foods: Traditional microenterprise in a modernizing world. International Journal of Politics, Culture and Society, 16(3), 331–349.
  • Tsai, C. Y. (2010). “Applying the Theory of Planned Behavior to Explore the Independent Travelers’ Behavior”. African Journal of Business Management, 4 (2), 221-234.
  • Ural, A. & Kılıç, İ. (2006). Bilimsel Araştırma Süreci ve İstatistiksel Analiz. Ankara: Detay Yayıncılık.
  • UNWTO, (2020). ‘‘World Tourısm Barometer Nº18 January 2020’’. Retrieved from: www.unwto.org/world-tourism-barometer-n18-january-2020 (accessed May 2020).
  • Utami, D. F. R., Rahayu, W. P., & Nuraida, L. (2019). The Consumption of Fresh Vegetables from Street Food and Sanitation of Street Stalls at Four Locations in Bogor City. Kesmas: National Public Health Journal, 13(3), 124-131.

The Effect of Street Foods on Destination Selection in the Context of Planned Behavior Theory The Case of Istanbul Province

Yıl 2020, Cilt: 2 Sayı: 2, 122 - 142, 29.12.2020

Öz

This research was conducted to determine the effect of tourists visiting Istanbul within the scope of planned behavior theory for street tastes on the behavioral intention for destination selection. As a means of collecting data, the scales used before the extensive literature review were used and this questionnaire was translated into English and Arabic by experts in the field. Tourists visiting Istanbul with the purpose of tasting street tastes were surveyed in the tourist spots of Istanbul (Istanbul historical peninsula, Galata tower and Istiklal Street, Kadikoy) between 15 October 2018 and 15 January 2019 in Turkish, English and Arabic. After removing 20 of the 450 questionnaires obtained after the survey, a total of 430 available questionnaires were analyzed. The data obtained from the research and the hypotheses in the model were tested by using regression analysis. It was found that the measurement results had a high level of reliability and validity. As a result of the analysis, the attitudes towards behavior and subjective norms seem to have a positive effect on the behavioral intention towards destination selection. Regarding the perceived behavioral control, it appears that there is no effect on the behavioral intention for destination selection. These results coincide with the results of previous studies on planned behavior theory. The results obtained after the analyzes are important in terms of helping the studies to be carried out later, but they can be a guide for sharing the outputs with the ones interested in the sector and street tastes.

Kaynakça

  • Abrahale, K., Sousa, S., Albuquerque, G., Padrão, P. and Lunet, N. (2019). Street food research worldwide: a scoping review. Journal of Human Nutrition and Dietetics, 32(2), 152-174.
  • Ajzen, I. (1991). The theory of planned behavior. Organizational Behavior and Human Decision Processes, 50, 179-211.
  • Ajzen, I. (2001). Nature and operation of attitudes. Annu. Rev. Psychol., 52, 27-58.
  • Ajzen, I. (2005). Attitudes, personality and behavior. Open University Press, McGraw- Hill, Second Edition.
  • Akkuş, G. (2013). Yemek turizmine katılma niyeti: planlı davranış teorisi çerçevesinde bir inceleme. Doktora Tezi, Erciyes Üniversitesi Sosyal Bilimler Enstitüsü, Kayseri.
  • Aslan, H. (2010). Gastronomi Turizminin Turizm Eğitimi Programlarındaki Yeri ve Önemi-Bir Uygulama. Yüksek Lisans Tezi, Selçuk Üniversitesi, Konya.
  • Ballı, E. (2016). Gastronomi turizmi açısından adana sokak lezzetleri. Journal of Tourism and Gastronomy Studies, 4(1), 1-17.
  • Başbuğ, G. (2008). Üniversiteden yeni mezun olan gençlerin iş arama davranışlarının planlı davranış teorisi bağlamında araştırılması. Yüksek Lisans Tezi, İstanbul Üniversitesi Sosyal Bilimler Enstitüsü, İstanbul.
  • Bhimji, F. (2010). Struggles, urban citizenship, and belonging: The experience of undocumented street vendors and food truck owners in Los Angeles. Urban Anthropology and Studies of Cultural Systems and World Economic Development, 39 (4), 455-492.
  • Chen, C. F. & Tsai, D. C. (2007). How destination image and evaluative factors affect behavioral intentions? Tourism Management, 28(4), 1115-1122.
  • Çalışkan, O. (2013). Gastronomic Identity In Terms Of Destination Competitiveness And Travel Motivation. Journal of Tourism and Gastronomy Studies, 1(2), 39-51.
  • Çavuşoğlu, M. & Çavuşoğlu, O. Gastronomi Turizmi ve Kıbrıs Sokak Lezzetleri Üzerine Bir Araştırma. Güncel Turizm Araştırmaları Dergisi,2, 637-651.
  • Demir, Ş., Akdağ, G., Sormaz, Ü., & Özata, E. (2018). Sokak lezzetlerinin gastronomik değeri: İstanbul sokak lezzetleri. Güncel Turizm Araştırmaları Dergisi,2, 589-601.
  • Dört Türk Şehri Dünyanın En Çok Ziyaret Edilen Kentleri Arasında (2017), available at: www.aa.com.tr/tr/dunya/4-turk-sehri-dunyanin-en-cok-ziyaret-edilen-kentleri-arasinda/960236 (accessed May 2018).
  • Dönmez Polat, D. & Gezen, A. (2017). Gastronomide sokak yiyecekleri ve satıcıları: Teorik bir çalışma. Journal of Tourism and Gastronomy Studies, 5(2), 117-124.
  • FAO, (1986). Regional Workshop on Street Foods in Asia. Jakarta, Indonesia.
  • George, G. F. (2004). The theory of planned behavior and internet purchasing. Internet Research, 14(3), 198-212.
  • Ghartey, A. F., Adu-Oppong, A., & Doku, D. T. (2019). Personal Hygiene Practices of Street-Food-Vendors in a Rural District in Southern Ghana. Central Inquiry, 2(1), 107-131.
  • Gordon Food Service. (2009). ‘‘Operators grab consumer attention by capitalizing on street foods’’, available at: www.gfs.com/en/aboutus/news-events-details.page?dcr=d-streetfoods.xml (accessed December 2019).
  • Gönülgül, S. & Durlu-Özkaya, F. (2017). Los Angeles ve Toronto Sokak Lezzetlerinin Menü İçeriği ve Üretim Bakımından İncelenmesi. Journal of Tourism and Gastronomy Studies, 5 (4), 454-465.
  • Güzeler, N. & Çağla, Ö. (2018). Conceptual Analysıs Of Street Flavors Of Turkey. Annals of the University of Craiova-Agriculture, Montanology, Cadastre Series, 47(2), 147-155.
  • Haryani, Y., Noorzaleha, A. S., Fatimah, A. B., Noorjahan, B. A., Patrick, G. B., Shamsinar, A. T., & Son, R. (2007). Incidence of Klebsiella pneumonia in street foods sold in Malaysia and their characterization by antibiotic resistance, plasmid profiling, and RAPD–PCR analysis. Food Control, 18(7), 847-853.
  • Henderson, J. (2009). Food Tourism Reviewed, British Food Journal, 111(4), 317-326.
  • Hsu, C. H. C. & S. Huang. (2012). “An Extension of the Theory of Planned Behavior Model for Tourists”. Journal of Hospitality and Tourism Research, 36,(3), 390-417.
  • Huh, H. J., Kim. T. & Law, R. (2009). A comparison of competing theoretical models for understanding acceptance behavior of ınformation systems in upscale hotels. International Journal of Hospitality and Tourism Research, 28, 121-134.
  • Işın, A. (2018). Planlı Davranış Teorisi Kapsamında Türkiye'ye Gelen Yabancı Turistlerin Yerel Yiyecekleri Tüketme Niyeti Üzerine Bir Araştırma. Doktora Tezi, Gazi Üniversitesi, Sosyal Bilimler Enstitüsü, Ankara.
  • İrigüler, F., & Öztürk, B. (2016). Street food as a gastronomic tool in Turkey. In II. International Gastronomic Tourism Congress Proceedings (pp. 49-64).
  • İstanbul Kültür ve Turizm Müdürlüğü (2019), ‘‘İstanbul Turizm İstatistikleri Raporu 2018’’ available at: www.istanbulkulturturizm.gov.tr/Eklenti/62367,aralik-2018pdf.pdf?0 (accessed March 2019).
  • Kargiglioğlu, Ş. & Aksoy, M. (2019). Sokak Lezzetlerini Tatma Amacıyla İstanbul’u Ziyaret Eden Turistlerin İstanbul Seyahatlerinin Değerlendirilmesine Yönelik Bir Araştırma. Journal of Tourism and Gastronomy Studies, 7 (3), 1821-1835. DOI: 10.21325/jotags.2019.450.
  • Karsavuran, Z. (2018). Sokak Yemekleri: Farklı Disiplinlerin Yaklaşımı ve Gastronomi Turizmi Alanında Sokak Yemeklerinin Değerlendirilmesi. Journal of Tourism and Gastronomy Studies, 6(1), 246-265.
  • Kurt, C. O. (2018). Bağımsız seyahat eden turistlerin sokak yiyeceklerini tüketme niyetinin planlı davranış teorisi çerçevesinde incelenmesi: İstanbul’da bir çalışma. Yüksek Lisans Tezi, Akdeniz Üniversitesi Sosyal Bilimler Enstitüsü, Antalya.
  • Lee, H. Y., H. Qu & Y. S. Kim. (2007). “A Study of The Impact of Personal Innovativeness on Online Travel Shopping Behavior- A Case study of Korean Travelers”. Tourism Management, (28), 886-897.
  • Lee, W. J. & H. S. C. Choi. (2009). “Understanding Meeting Planners’ Internet Use Behavior: An Extension to the Theory of Planned Behavior”, International Journal of Hospitality and Tourism Administration, (10), 109-128.
  • Long, L. (2003). Culinary Tourism, The University Press of Kentucky, United States of America.
  • Mensah, P., Yeboah-Manu, D., Owusu-Darko, K. & Ablordey, A. (2002). Street foods in Accra, Ghana: how safe are they?, Bulletin of the World Health Organization, 80 (7).
  • Mullan, B. & Wong, C. (2010). Using the Theory of Planned Behaviour to design a food hygiene intervention. Food Control, 21(11), 1524-1529.
  • Newman, L. L. & Burnett, K. (2013). Street food and vibrant urban spaces: Lessons from Portland, Oregon. Local Environment, 18 (2), 233–248.
  • Özden, B. (2015). İstanbul Sokak Satıcılarının Kullandıkları Seyyar Araçlar, Food in Life. http://foodinlife.com.tr/makale/670 (accessed August 2017).
  • Ryu, K. & Han, H. (2010). Influence of the quality of food, service, and physical environment on customer satisfaction and behavioral intention in quick-casual restaurants: Moderating role of perceived price. Journal of Hospitality & Tourism Research, 34(3), 310-329.
  • Ryu, K. & S. C. Jang. (2006). “Intention to Experience Local Cuisine in a Travel Destination: The Modified Theory of Reasoned Action”. Journal of Hospitality and Tourism Research, 30, 507-516.
  • Sert, S. & Kapusuz, F. (2010). Açıkta Satılan Gıdalar: Öğrencilerin Görüşleri ve Tercih Etme Nedenleri Üzerine Bir Araştırma. Gıda Teknolojileri Elektronik Dergisi, 5(3), 25-35.
  • Solunoğlu, A. (2018). Sokak Lezzetlerine İlişkin Tüketici Tutumları: Gaziantep ve İstanbul Örnekleri. Doktora Tezi, Gazi Üniversitesi, Sosyal Bilimler Enstitüsü, Ankara.
  • Solunoğlu, A. & Nazik, M. H. (2018). Sokak Lezzetlerine İlişkin Tüketici Tercihleri: Gaziantep Örneği, Journal of Tourism and Gastronomy Studies, 6(3), 40-59.
  • Streetfood.org. (2012). ‘‘Street food life: Countries’’, retrieved from http://streetfood.org/index.php?option=com_content&task=view&id=37&Itemid=52 (accessed March 2019).
  • Tinker, I. (1999). Street foods into the 21st century. Agriculture and Human Values, 16(3), 327– 333.
  • Tinker, I. (2003). Street foods: Traditional microenterprise in a modernizing world. International Journal of Politics, Culture and Society, 16(3), 331–349.
  • Tsai, C. Y. (2010). “Applying the Theory of Planned Behavior to Explore the Independent Travelers’ Behavior”. African Journal of Business Management, 4 (2), 221-234.
  • Ural, A. & Kılıç, İ. (2006). Bilimsel Araştırma Süreci ve İstatistiksel Analiz. Ankara: Detay Yayıncılık.
  • UNWTO, (2020). ‘‘World Tourısm Barometer Nº18 January 2020’’. Retrieved from: www.unwto.org/world-tourism-barometer-n18-january-2020 (accessed May 2020).
  • Utami, D. F. R., Rahayu, W. P., & Nuraida, L. (2019). The Consumption of Fresh Vegetables from Street Food and Sanitation of Street Stalls at Four Locations in Bogor City. Kesmas: National Public Health Journal, 13(3), 124-131.
Toplam 50 adet kaynakça vardır.

Ayrıntılar

Birincil Dil İngilizce
Konular Turizm (Diğer)
Bölüm Araştırma Makaleleri
Yazarlar

Şaban Kargiglioğlu 0000-0002-8952-7225

Mustafa Aksoy 0000-0002-3845-1267

Yayımlanma Tarihi 29 Aralık 2020
Gönderilme Tarihi 13 Mayıs 2020
Kabul Tarihi 9 Eylül 2020
Yayımlandığı Sayı Yıl 2020 Cilt: 2 Sayı: 2

Kaynak Göster

APA Kargiglioğlu, Ş., & Aksoy, M. (2020). The Effect of Street Foods on Destination Selection in the Context of Planned Behavior Theory The Case of Istanbul Province. Journal of Hospitality and Tourism Issues, 2(2), 122-142.