Araştırma Makalesi
BibTex RIS Kaynak Göster
Yıl 2020, Cilt: 2 Sayı: 1, 22 - 28, 18.06.2020

Öz

Kaynakça

  • Bell, R. Meiselman, H. L. Pierson, B. J. & Reeve, W. G. (1994). Effects of adding an Italian theme to a restaurant on the perceived ethnicity, acceptability, and selection of foods. Appetite, 22(1), 11-24.
  • Brayton, S. & Millington, B. (2011). Renovating ethnic identity on restaurant makeover. Social Identities, 17(2), 185-200.
  • Bujisic, M. Hutchinson, J. & Parsa, H. G. (2014). The effects of restaurant quality attributes on customer behavioral intentions. International Journal of Contemporary Hospitality Management. 26(8), pp. 1270-1291. Castaldo, N. (2014). Pizza for the queen. New York: StarWalk Kids Media.
  • Christon Cafe.(2019). https://chiristoncafeshinjuku.com/?utm_source=google&utm_medium=map (Access Date: 09.07.2019).
  • Eatsa. (2019). https://www.eatsa.com/ (Access date: 09.07.2019).
  • Facebook. (2019). Buns and guns. https://www.facebook.com/pages/category/Burger-Restaurant/Buns-Guns-825181844160337/ (Access date: 09.07.2019).
  • Featherstone, M. (2007). Consumer culture and postmodernism. Great Britain: The Cromwell Press.
  • Foursquare. (2019). Kafkas kültür evi.https://tr.foursquare.com/v/kafkask%C3%BClt%C3%BCrevi/51e58280498e702953990971 (Access date: 09.08.2019).
  • Grcheva, O. (2019). Cultural Benefits of Former Military Buildings’ Reuse: Public Room, Skopje, Republic of North Macedonia. Journal of Tourism Leisure and Hospitality , 1 (2) , 76-84 . Retrieved from https://dergipark.org.tr/en/pub/toleho/issue/51473/666742.
  • Gregson, J. (2011). Poverty, Sprawl, and Restaurant TypesInfluence Body Mass Index of Residents in California Counties. Public Health Reports, 126(1), 141–149.
  • Heung, V. C. Wong, M. Y. & Qu, H. (2000). Airport-restaurant service quality in Hong Kong: An application of SERVQUAL. Cornell Hotel and Restaurant Administration Quarterly, 41(3), 86-96.
  • Hotelling, H. (1990). Stability in competition. Adrian C. Darnell (Ed.), in The collected economics articles of Harold Hotelling (pp. 50-63). New York: Springer.
  • Kivela, J. J. (1997). Restaurant marketing: selection and segmentation in Hong Kong. International Journal of Contemporary Hospitality Management, 9(2), 116-123.
  • Lim, B. C. (2009). Translating time: Cinema, the fantastic, and temporal critique. USA: Duke University Press.
  • Mattila, A. S. (2001). Emotional bonding and restaurant loyalty. Cornell Hotel and Restaurant Administration Quarterly, 42(6), 73-79.
  • McKellar, S, & Sparke, P. (2004). Interior design and identity. USA: Manchester University Press.
  • Montagne, P. (1977). The new larousse gastronomique. New York: Crown Publishing
  • Morgan, J. L. (2006). Culinary creation: An introduction to foodservice and world cuisine. New York: Elsevier.
  • Namkung, Y. & Jang, S. (2008). Are highly satisfied restaurant customers really different? A quality perception perspective. International Journal of Contemporary Hospitality Management, 20(2), 142-155.
  • Onaran, B. (2015). Mutfaktarih. İstanbul: İletişim yayınları
  • Rapoport, A. (1990). The meaning of the built environment; a nonverbal communication approach. Arizona: The University of Arizona Press.
  • Salamis Chinese Restaurant. (2019). http://salamisbayconti.com/tr/chinese-restaurant-weekly-menu/ (Access date:09.07.2019).
  • Schlosser, E. (2012). Fast food nation: The dark side of the all-American meal. New York: Houghton Mifflin Harcourt.
  • Spang, R. L. & Şener, B. S. (2007). Restoranın icadı: Paris ve modern gastronomi kültürü. Ankara: Dost Kitabevi.
  • Sundaram, D. S. Jurowski, C. & Webster, C. (1996). Service failure recovery efforts in restaurant dining: The role of criticality of service consumption. Hospitality Research Journal, 20(3), 137-149.
  • The Coffee Academics. (2019). https://www.thecoffeeacademics.com/ (Access date: 09.07.2019).
  • The Green Dragon Inn Hobbiton Movie Set Tours. (2019). https://www.hobbitontours.com/en/the-greendragon-inn/(Access date: 09.07.2019).
  • The Hogwarts Cafe. (2019). https://the-hogwarts-cafe.business.site/ (Access date:09.07.2019).
  • Cambridge Dictionary. (2019). Concept. https://dictionary.cambridge.org/tr/s%C3%B6zl%C3%BCk/ingilizce/concept (Access date:03.07.2019).
  • Cambridge Dictionary. (2019). Theme.https://dictionary.cambridge.org/tr/s%C3%B6zl%C3%BCk/ingilizce/theme (Access date:03.07.2019).
  • Tripadvisor. (2019). El Capricho. https://www.tripadvisor.com.tr/Restaurant_Review-g1941043-d878283-Reviews-El_Capricho Jimenez_de_Jamuz_Province_of_Leon_Castile_and_Leon.html Access date: (08.07.2019).
  • Tripadvisor. (2019). Fortezza Medicea restaurant in Volterra. https://www.tripadvisor.com/ShowTopic-g194951-i4864-k8558247 Fortezza_Medicea_restaurant_in_
  • Volterra-Volterra_Province_of_Pisa_Tuscany.html (Access date:07.08.2019)
  • Tripadvisor. (2019). Gasova Lampa.https://www.tripadvisor.com.tr/Restaurant_Review-g295377-d5123699-Reviews-Gasova_Lampa-Lviv_Lviv_Oblast.html (Access date: 09.07.2019).
  • U Fleku. (2019). History of the brewery U Fleku. http://en.ufleku.cz/about-us/history-of-the-brewery-u-fleku/ (Access date: 09.07.2019).
  • Wall, E. A., & Berry, L. L. (2007). The combined effects of the physical environment and employee behavior on customer perception of restaurant service quality. Cornell hotel and restaurant administration quarterly, 48(1), 59-69.
  • Zauo New York. (2019). Fishing Restaurant Zauo Namba Honte.https://www.tripadvisor.com.tr/Restaurant_Review-g14127623-d1669971-Reviews Fishing_Restaurant_Zauo_Namba_Honten-Chuo_Osaka_Osaka_Prefecture_Kinki.html Access date: 08.07.2019).

Concept Restaurants as a Restaurant Type

Yıl 2020, Cilt: 2 Sayı: 1, 22 - 28, 18.06.2020

Öz

In the 21st century, differences, individuality and identity notion have come to the forefront, and it has affected demand and supply in markets. The restaurants which compete in the monopolistic market should be perceived differently from other enterprises. As a result of these developments, concept restaurants which reflect a stated theme to customers with their menus, services and interiors have emerged in recent years. Concept restaurants create both a new service style and identity in the sector. Although service quality, customer satisfaction and preference factors of restaurants are frequently investigated in the literature, it is seen that the studies on concept restaurants are extremely limited. On the other hand, no study examining concept restaurants among the restaurant types has been found in the literature. The aim of the research is defining the concept restaurants, examining the examples in the world and classifying concept restaurants in terms of themes among restaurant type. In this context, the history of restaurants and their types were examined and examples of concept restaurant in the world were presented. As a result, it is seen that concept restaurants can be classified as a restaurant type. The concept restaurants can also be classified as food and beverage-themed concept restaurants, national and ethnic-themed concept restaurants, place-themed concept restaurants, fairy-tale, series and movie-themed concept restaurants and historical event and phenomenon-themed concept restaurants.

Kaynakça

  • Bell, R. Meiselman, H. L. Pierson, B. J. & Reeve, W. G. (1994). Effects of adding an Italian theme to a restaurant on the perceived ethnicity, acceptability, and selection of foods. Appetite, 22(1), 11-24.
  • Brayton, S. & Millington, B. (2011). Renovating ethnic identity on restaurant makeover. Social Identities, 17(2), 185-200.
  • Bujisic, M. Hutchinson, J. & Parsa, H. G. (2014). The effects of restaurant quality attributes on customer behavioral intentions. International Journal of Contemporary Hospitality Management. 26(8), pp. 1270-1291. Castaldo, N. (2014). Pizza for the queen. New York: StarWalk Kids Media.
  • Christon Cafe.(2019). https://chiristoncafeshinjuku.com/?utm_source=google&utm_medium=map (Access Date: 09.07.2019).
  • Eatsa. (2019). https://www.eatsa.com/ (Access date: 09.07.2019).
  • Facebook. (2019). Buns and guns. https://www.facebook.com/pages/category/Burger-Restaurant/Buns-Guns-825181844160337/ (Access date: 09.07.2019).
  • Featherstone, M. (2007). Consumer culture and postmodernism. Great Britain: The Cromwell Press.
  • Foursquare. (2019). Kafkas kültür evi.https://tr.foursquare.com/v/kafkask%C3%BClt%C3%BCrevi/51e58280498e702953990971 (Access date: 09.08.2019).
  • Grcheva, O. (2019). Cultural Benefits of Former Military Buildings’ Reuse: Public Room, Skopje, Republic of North Macedonia. Journal of Tourism Leisure and Hospitality , 1 (2) , 76-84 . Retrieved from https://dergipark.org.tr/en/pub/toleho/issue/51473/666742.
  • Gregson, J. (2011). Poverty, Sprawl, and Restaurant TypesInfluence Body Mass Index of Residents in California Counties. Public Health Reports, 126(1), 141–149.
  • Heung, V. C. Wong, M. Y. & Qu, H. (2000). Airport-restaurant service quality in Hong Kong: An application of SERVQUAL. Cornell Hotel and Restaurant Administration Quarterly, 41(3), 86-96.
  • Hotelling, H. (1990). Stability in competition. Adrian C. Darnell (Ed.), in The collected economics articles of Harold Hotelling (pp. 50-63). New York: Springer.
  • Kivela, J. J. (1997). Restaurant marketing: selection and segmentation in Hong Kong. International Journal of Contemporary Hospitality Management, 9(2), 116-123.
  • Lim, B. C. (2009). Translating time: Cinema, the fantastic, and temporal critique. USA: Duke University Press.
  • Mattila, A. S. (2001). Emotional bonding and restaurant loyalty. Cornell Hotel and Restaurant Administration Quarterly, 42(6), 73-79.
  • McKellar, S, & Sparke, P. (2004). Interior design and identity. USA: Manchester University Press.
  • Montagne, P. (1977). The new larousse gastronomique. New York: Crown Publishing
  • Morgan, J. L. (2006). Culinary creation: An introduction to foodservice and world cuisine. New York: Elsevier.
  • Namkung, Y. & Jang, S. (2008). Are highly satisfied restaurant customers really different? A quality perception perspective. International Journal of Contemporary Hospitality Management, 20(2), 142-155.
  • Onaran, B. (2015). Mutfaktarih. İstanbul: İletişim yayınları
  • Rapoport, A. (1990). The meaning of the built environment; a nonverbal communication approach. Arizona: The University of Arizona Press.
  • Salamis Chinese Restaurant. (2019). http://salamisbayconti.com/tr/chinese-restaurant-weekly-menu/ (Access date:09.07.2019).
  • Schlosser, E. (2012). Fast food nation: The dark side of the all-American meal. New York: Houghton Mifflin Harcourt.
  • Spang, R. L. & Şener, B. S. (2007). Restoranın icadı: Paris ve modern gastronomi kültürü. Ankara: Dost Kitabevi.
  • Sundaram, D. S. Jurowski, C. & Webster, C. (1996). Service failure recovery efforts in restaurant dining: The role of criticality of service consumption. Hospitality Research Journal, 20(3), 137-149.
  • The Coffee Academics. (2019). https://www.thecoffeeacademics.com/ (Access date: 09.07.2019).
  • The Green Dragon Inn Hobbiton Movie Set Tours. (2019). https://www.hobbitontours.com/en/the-greendragon-inn/(Access date: 09.07.2019).
  • The Hogwarts Cafe. (2019). https://the-hogwarts-cafe.business.site/ (Access date:09.07.2019).
  • Cambridge Dictionary. (2019). Concept. https://dictionary.cambridge.org/tr/s%C3%B6zl%C3%BCk/ingilizce/concept (Access date:03.07.2019).
  • Cambridge Dictionary. (2019). Theme.https://dictionary.cambridge.org/tr/s%C3%B6zl%C3%BCk/ingilizce/theme (Access date:03.07.2019).
  • Tripadvisor. (2019). El Capricho. https://www.tripadvisor.com.tr/Restaurant_Review-g1941043-d878283-Reviews-El_Capricho Jimenez_de_Jamuz_Province_of_Leon_Castile_and_Leon.html Access date: (08.07.2019).
  • Tripadvisor. (2019). Fortezza Medicea restaurant in Volterra. https://www.tripadvisor.com/ShowTopic-g194951-i4864-k8558247 Fortezza_Medicea_restaurant_in_
  • Volterra-Volterra_Province_of_Pisa_Tuscany.html (Access date:07.08.2019)
  • Tripadvisor. (2019). Gasova Lampa.https://www.tripadvisor.com.tr/Restaurant_Review-g295377-d5123699-Reviews-Gasova_Lampa-Lviv_Lviv_Oblast.html (Access date: 09.07.2019).
  • U Fleku. (2019). History of the brewery U Fleku. http://en.ufleku.cz/about-us/history-of-the-brewery-u-fleku/ (Access date: 09.07.2019).
  • Wall, E. A., & Berry, L. L. (2007). The combined effects of the physical environment and employee behavior on customer perception of restaurant service quality. Cornell hotel and restaurant administration quarterly, 48(1), 59-69.
  • Zauo New York. (2019). Fishing Restaurant Zauo Namba Honte.https://www.tripadvisor.com.tr/Restaurant_Review-g14127623-d1669971-Reviews Fishing_Restaurant_Zauo_Namba_Honten-Chuo_Osaka_Osaka_Prefecture_Kinki.html Access date: 08.07.2019).
Toplam 37 adet kaynakça vardır.

Ayrıntılar

Birincil Dil İngilizce
Konular Turizm (Diğer)
Bölüm Peer-reviewed Articles
Yazarlar

Pınar Şenel Bu kişi benim 0000-0001-8437-1367

Hakan Yılmaz 0000-0002-8512-2757

Yayımlanma Tarihi 18 Haziran 2020
Gönderilme Tarihi 26 Şubat 2020
Kabul Tarihi 27 Nisan 2020
Yayımlandığı Sayı Yıl 2020 Cilt: 2 Sayı: 1

Kaynak Göster

APA Şenel, P., & Yılmaz, H. (2020). Concept Restaurants as a Restaurant Type. Journal of Tourism Leisure and Hospitality, 2(1), 22-28.

Abstracting & Indexing

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