GASTRONOMİ VE MUTFAK SANATLARI ÖĞRENCİLERİNİN AKILLI RESTORAN UYGULAMALARINI KULLANMA NİYETLERİNİN ÖLÇÜLMESİNE YÖNELİK BİR ARAŞTIRMA

Yulia BOROVSKA, (Eskişehir Osmangazi Üniversitesi, Sosyal Bilimler Enstitüsü, Turizm İşletmeciliği Amerika Birleşik Devletleri, Eskişehir, Türkiye)
Hakan YILMAZ (Anadolu Üniversitesi, Turizm Fakültesi, Gastronomi ve Mutfak Sanatları Bölümü, Eskişehir, Türkiye)
Journal of gastronomy, hospitality and travel (Online)
8 6
Yıl: 2021 Cilt: 4 Sayı: 1 Sayfa Aralığı: 102 - 121 Metin Dili: Türkçe DOI: 10.33083/joghat.2021.61 İndeks Tarihi: 25-07-2022

GASTRONOMİ VE MUTFAK SANATLARI ÖĞRENCİLERİNİN AKILLI RESTORAN UYGULAMALARINI KULLANMA NİYETLERİNİN ÖLÇÜLMESİNE YÖNELİK BİR ARAŞTIRMA

Öz:
“Akıllı şehirler”, “akıllı sınıflar”, “akıllı evler” ve “akıllı telefonlar” ile insanlar hızla daha akıllı bir dünyaya yönelmektedir. Bu değişim turizm endüstrisi şemsiyesi altında yer alan yiyecek-içecek sektörünü de etkilemekte ve “akıllı restoran” kavramıyla uygulamada giderek daha fazla yer bulmaktadır. Bu çalışmanın amacı akıllı restoran uygulamalarına yönelik öğrencilerin görüşlerinin değerlendirilerek ortaya konulmasıdır. Bu kapsamda, Rogers'ın Yeniliklerin Yayılması Teorisi ve Davis’in Teknoloji Kabul Modelini birleştirerek, Türkiye’deki gastronomi ve mutfak sanatları öğrencilerinin akıllı restoran uygulamalarına yönelik tutumlarını ve gelecekte kullanma niyetlerini belirlemeyi amaçlanmaktadır. Hazırlanan soru formu, 286 gastronomi ve mutfak sanatları bölümü öğrencisine uygulanmıştır. Araştırma sonuçlarına göre uyumluluk ve gözlemlenebilirlik, algılanan fayda ve algılanan kullanım kolaylığı üzerinde etkiliyken, görece avantaj sadece algılanan fayda üzerinde etkilidir. Algılanan fayda ve algılanan kullanım kolaylığı ise kullanıma yönelik tutum üzerinde, kullanıma yönelik tutum da gelecekte kullanma niyeti etkilemektedir.
Anahtar Kelime:

A RESEARCH TO MEASURE GASTRONOMY AND CULINARY ARTS STUDENTS' INTENTION TO USE SMART RESTAURANT APPLICATIONS

Öz:
With "smart cities", "smart classrooms", "smart homes" and "smart phones", people are rapidly turning towards a smarter world. This change also affects the food and beverage sector, which is under the umbrella of the tourism industry, and it is increasingly taking place in practice with the concept of "smart restaurant". The aim of this study is to evaluate and reveal customer opinions on smart restaurant applications. In this context, this study also aims to identify Turkey gastronomic and culinary arts students attitudes towards smart restaurant applications and their intention to use them in the future, by combining Rogers's Diffusion of Innovations Theory and Davis's Technology Acceptance Model. Prepared questionnaire was applied to 286 gastronomy and culinary arts students. According to the results of the research, while compatibility and observability have an effect on perceived usefuless and perceived ease of use, relative advantage is only effective on perceived usefulness. Perceived usefuless and perceived ease of use is affect on attitude towards use, at the same time attitude towards use also affects the intention to use in the future.
Anahtar Kelime:

Belge Türü: Makale Makale Türü: Araştırma Makalesi Erişim Türü: Erişime Açık
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APA BOROVSKA Y, Yılmaz H (2021). GASTRONOMİ VE MUTFAK SANATLARI ÖĞRENCİLERİNİN AKILLI RESTORAN UYGULAMALARINI KULLANMA NİYETLERİNİN ÖLÇÜLMESİNE YÖNELİK BİR ARAŞTIRMA. , 102 - 121. 10.33083/joghat.2021.61
Chicago BOROVSKA YULIIA,Yılmaz Hakan GASTRONOMİ VE MUTFAK SANATLARI ÖĞRENCİLERİNİN AKILLI RESTORAN UYGULAMALARINI KULLANMA NİYETLERİNİN ÖLÇÜLMESİNE YÖNELİK BİR ARAŞTIRMA. (2021): 102 - 121. 10.33083/joghat.2021.61
MLA BOROVSKA YULIIA,Yılmaz Hakan GASTRONOMİ VE MUTFAK SANATLARI ÖĞRENCİLERİNİN AKILLI RESTORAN UYGULAMALARINI KULLANMA NİYETLERİNİN ÖLÇÜLMESİNE YÖNELİK BİR ARAŞTIRMA. , 2021, ss.102 - 121. 10.33083/joghat.2021.61
AMA BOROVSKA Y,Yılmaz H GASTRONOMİ VE MUTFAK SANATLARI ÖĞRENCİLERİNİN AKILLI RESTORAN UYGULAMALARINI KULLANMA NİYETLERİNİN ÖLÇÜLMESİNE YÖNELİK BİR ARAŞTIRMA. . 2021; 102 - 121. 10.33083/joghat.2021.61
Vancouver BOROVSKA Y,Yılmaz H GASTRONOMİ VE MUTFAK SANATLARI ÖĞRENCİLERİNİN AKILLI RESTORAN UYGULAMALARINI KULLANMA NİYETLERİNİN ÖLÇÜLMESİNE YÖNELİK BİR ARAŞTIRMA. . 2021; 102 - 121. 10.33083/joghat.2021.61
IEEE BOROVSKA Y,Yılmaz H "GASTRONOMİ VE MUTFAK SANATLARI ÖĞRENCİLERİNİN AKILLI RESTORAN UYGULAMALARINI KULLANMA NİYETLERİNİN ÖLÇÜLMESİNE YÖNELİK BİR ARAŞTIRMA." , ss.102 - 121, 2021. 10.33083/joghat.2021.61
ISNAD BOROVSKA, YULIIA - Yılmaz, Hakan. "GASTRONOMİ VE MUTFAK SANATLARI ÖĞRENCİLERİNİN AKILLI RESTORAN UYGULAMALARINI KULLANMA NİYETLERİNİN ÖLÇÜLMESİNE YÖNELİK BİR ARAŞTIRMA". (2021), 102-121. https://doi.org/10.33083/joghat.2021.61
APA BOROVSKA Y, Yılmaz H (2021). GASTRONOMİ VE MUTFAK SANATLARI ÖĞRENCİLERİNİN AKILLI RESTORAN UYGULAMALARINI KULLANMA NİYETLERİNİN ÖLÇÜLMESİNE YÖNELİK BİR ARAŞTIRMA. Journal of gastronomy, hospitality and travel (Online), 4(1), 102 - 121. 10.33083/joghat.2021.61
Chicago BOROVSKA YULIIA,Yılmaz Hakan GASTRONOMİ VE MUTFAK SANATLARI ÖĞRENCİLERİNİN AKILLI RESTORAN UYGULAMALARINI KULLANMA NİYETLERİNİN ÖLÇÜLMESİNE YÖNELİK BİR ARAŞTIRMA. Journal of gastronomy, hospitality and travel (Online) 4, no.1 (2021): 102 - 121. 10.33083/joghat.2021.61
MLA BOROVSKA YULIIA,Yılmaz Hakan GASTRONOMİ VE MUTFAK SANATLARI ÖĞRENCİLERİNİN AKILLI RESTORAN UYGULAMALARINI KULLANMA NİYETLERİNİN ÖLÇÜLMESİNE YÖNELİK BİR ARAŞTIRMA. Journal of gastronomy, hospitality and travel (Online), vol.4, no.1, 2021, ss.102 - 121. 10.33083/joghat.2021.61
AMA BOROVSKA Y,Yılmaz H GASTRONOMİ VE MUTFAK SANATLARI ÖĞRENCİLERİNİN AKILLI RESTORAN UYGULAMALARINI KULLANMA NİYETLERİNİN ÖLÇÜLMESİNE YÖNELİK BİR ARAŞTIRMA. Journal of gastronomy, hospitality and travel (Online). 2021; 4(1): 102 - 121. 10.33083/joghat.2021.61
Vancouver BOROVSKA Y,Yılmaz H GASTRONOMİ VE MUTFAK SANATLARI ÖĞRENCİLERİNİN AKILLI RESTORAN UYGULAMALARINI KULLANMA NİYETLERİNİN ÖLÇÜLMESİNE YÖNELİK BİR ARAŞTIRMA. Journal of gastronomy, hospitality and travel (Online). 2021; 4(1): 102 - 121. 10.33083/joghat.2021.61
IEEE BOROVSKA Y,Yılmaz H "GASTRONOMİ VE MUTFAK SANATLARI ÖĞRENCİLERİNİN AKILLI RESTORAN UYGULAMALARINI KULLANMA NİYETLERİNİN ÖLÇÜLMESİNE YÖNELİK BİR ARAŞTIRMA." Journal of gastronomy, hospitality and travel (Online), 4, ss.102 - 121, 2021. 10.33083/joghat.2021.61
ISNAD BOROVSKA, YULIIA - Yılmaz, Hakan. "GASTRONOMİ VE MUTFAK SANATLARI ÖĞRENCİLERİNİN AKILLI RESTORAN UYGULAMALARINI KULLANMA NİYETLERİNİN ÖLÇÜLMESİNE YÖNELİK BİR ARAŞTIRMA". Journal of gastronomy, hospitality and travel (Online) 4/1 (2021), 102-121. https://doi.org/10.33083/joghat.2021.61
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18-04-2024 1:44

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