Yöresel Restoranlarda Yemek Yiyen Müşterilerin Restoran Hakkındaki Algılamaları, Tutumları ve Tekrar Satın Alma Niyetleri Üzerine Ampirik Bir Çalışma
An Empirical Study on Perceptions, Attitudes and Repurchase Intentions of Customers Dining in Local Restaurants

Summary/Abstract: Purpose – In this study, it is aimed to reveal the effect of the perceptions of the customers who eat in the local restaurants about the restaurants they eat, on the attitude and repurchase intention. Design/methodology/approach – The population of the study consists from customers dining in restaurants with Tourism Management Certificate in Gaziantep. In this context, in December 2018, 650 questionnaires were distributed by using convenience sampling method which is one of the non-random sampling method and 580 valid questionnaires were obtained. The data obtained were interpreted by applying statistical analyzes such as correlation and regression. Findings: As a result of the study, it is seen that perceived value has a three dimensional structure (perceived functional value, prestige value and symbolic value). It was determined that there is a significant and positive relationships between the sub-dimensions of perceived value, attitude and repurchase intention. While it was observed that all dimensions of perceived value have an effect on repurchase intention, it was concluded that only two dimensions (functional and prestige) have an effect on attitude.

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