| dc.contributor.author |
Çifçi, İbrahim |
|
| dc.contributor.author |
Atsız, Ozan |
|
| dc.date.accessioned |
2022-06-13T06:17:19Z |
|
| dc.date.available |
2022-06-13T06:17:19Z |
|
| dc.date.issued |
2022-02-15 |
|
| dc.identifier.citation |
Cifci, I., & Atsiz, O. (2022). Components of gastro-tourists experiences in culinary destinations: evidence from sharing economy platforms. In Handbook on Tourism and Social Media (pp. 395-411). Edward Elgar Publishing. |
tr_TR |
| dc.identifier.isbn |
978 1 80037 140 8 |
|
| dc.identifier.uri |
http://hdl.handle.net/20.500.11787/6625 |
|
| dc.description.abstract |
This chapter aims to identify the components of gastro-tourists' experiences in culinary destinations based on a meal-sharing economy platform-EatWith. With this thought in mind, a qualitative research method was employed, and it was examined reviews posted on EatWith for Istanbul, Turkey. The findings revealed six interrelated key dimensions; knowledge, authenticity, socio-cultural interaction, memorable, hospitality, and service attributes. The chapter also has a theoretical contribution by showing the current state-of-art of sharing the economic notion of meal-sharing in culinary destinations. Several practical implications were also discussed as well as suggestions for further research. |
tr_TR |
| dc.language.iso |
eng |
tr_TR |
| dc.publisher |
Edward Elgar |
tr_TR |
| dc.rights |
info:eu-repo/semantics/closedAccess |
tr_TR |
| dc.title |
Components of gastro-tourists’ experiences in culinary destination Evidence from sharing economy platforms |
tr_TR |
| dc.type |
bookPart |
tr_TR |
| dc.relation.journal |
Handbook on Tourism and Social Media |
tr_TR |
| dc.contributor.department |
Nevşehir Hacı Bektaş Veli Üniversitesi/turizm fakültesi/turizm işletmeciliği bölümü/turizm işletmeciliği anabilim dalı |
tr_TR |
| dc.contributor.authorID |
226341 |
tr_TR |
| dc.identifier.volume |
1 |
tr_TR |
| dc.identifier.issue |
1 |
tr_TR |
| dc.identifier.startpage |
395 |
tr_TR |
| dc.identifier.endpage |
411 |
tr_TR |