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Literatura académica sobre el tema "Hatay Restaurant"

Autor: Grafiati

Publicado: 28 de julio de 2024

Última modificación: 31 de julio de 2025

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Artículos de revistas sobre el tema "Hatay Restaurant"

1

Dönmez, Beril, Hülya Taştan, Aykut Göktuğ Soylu, and Adem Yetim. "Yerel Yiyecek Tüketim Motivasyonlarının Analizi: Hatay Restoran Ziyaretçileri Üzerine Bir Uygulama (Analysis of Local Food Consumption Motivations: An Application on Hatay Restaurant Visitors)." Journal of Tourism and Gastronomy Studies 7, no. 2 (2019): 751–71. http://dx.doi.org/10.21325/jotags.2019.390.

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2

DALGIÇ, Ali, Ozan GÜLER, and Kemal BİRDİR. "Tripadvisor.com'da Yer Alan Restoran Şikâyetlerinin Analizi: Mersin ve Hatay'da Yöresel Yiyecek Sunan Restoranlara Yönelik Bir Araştırma (Analysing Restaurant Complaints Available at Tripadvisor.com: A Study on Local Food Restaurants Located in Mersin and Hatay)." Journal of Tourism and Gastronomy Studies 4, Special 1 (2016): 153. http://dx.doi.org/10.21325/jotags.2016.28.

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3

Abdullah, Anees Ahmed, Hassan Subhi Al-Abbasi, and Ibrahim M. Jassim. "The Influence of Customer Value on Brand Evangelism: An Analytical Study of the Opinions of a Sample of Customers from a Group of Restaurants in Mosul." European Journal of Management, Economics and Business 2, no. 3 (2025): 95–111. https://doi.org/10.59324/ejmeb.2025.2(3).08.

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The main purpose of the research is to verify the Influence of customer value, in its various forms (functional, emotional, and symbolic), on enhancing customer behaviors toward brand Evangelism (positive brand referral, Oppositional brand referral, and Intent to continue purchasing the brand). The current research used the descriptive-analytical approach to describe the research variables and the nature of the relationship between them. Primary data was collected using a questionnaire distributed to (79) customers receiving food service from three well-known restaurants (Hatab, Khattar, and A

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4

Bayram, Oğulcan, and Pelin Arsezen. "Perceived Performance of Gastronomy Destinations: The Case of Gaziantep, Adana, Hatay, Sanlıurfa, and Mardin." Journal of Tourism Intelligence and Smartness 8, no. 1 (2025): 44–58. https://doi.org/10.58636/jtis.1697663.

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The advent of gastronomy as a discipline has occurred in tandem with the emergence of gastronomic tourism as a concept. Türkiye boasts a multitude of destinations that hold significant importance and promise in this regard. Despite the existence of numerous academic studies in the field of gastronomic tourism, there remains a paucity of research addressing the issue of competitiveness among destinations. The present research was conducted with the objective of assessing the competitiveness and reputation of Gaziantep, Şanlıurfa, Mardin, Hatay, and Adana—destinations that are widely regarded as

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Libros sobre el tema "Hatay Restaurant"

1

Işık, Mehmet Ali. Bizim Hatay. Artshop, 2017.

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