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
0
0
0
  • Agag, G. ve El-Masry, A. A. (2016). Understanding consumer intention to participate in online travel community and effects on consumer intention to purchase travel online and WOM: An integration of innovation diffusion theory and TAM with trust. Computers in Human Behavior, http://dx.doi.org/10.1016/j.chb.2016.02.038.
  • Alagöz, S. ve Hekimoğlu, H. (2012). A study on TAM: analysis of customer attitudes in online food ordering system. Procedia – Social and Behavioral Sciences, (62), 1138-1143.
  • Al Rahmi, W., Yahaya, N., Aldraiweesh, A., Alamri, M., Aliarboa, N., Alturki, U., Aljeraiwi, A. (2019) İntegrating Technology Acceptance Model with Innovation Diffusion Theory: an Empirical Inverstigation on Students’ Intentions to Use E-learning Systems. IEEE Access, 7, 26797-26809.
  • Arora, R.U. (2018). Financial sector development and smart cities: The Indian case, A Sustainable Cities and Society. (42), 52–58.
  • Ayeh, J. K. (2015). Travellers’ Acceptance Of Consumer-Generated Media: An İntegrated Model Of Technology Acceptance And Source Credibility Theories. Computers in Human Behavior, 48, 173–180. doi:10.1016/j.chb.2014.12.049
  • Beldona, S., Buchanan, N., ve Miller, B. L. (2014). Exploring the promise of e-tablet restaurant menus. International Journal of Contemporary Hospitality Management, 26(3), 367-382.
  • Bolden D., Hadlock P., Martin M., Luther A., Taylor L. (2017). The New Digital Reality for Restaurants. The Boston Consulting Group, Boston USA.
  • Borsekova, K., Korony, S., Vanova, A., ve Vitalisova, K. (2018). Functionality between the size and indicators of smart cities: A research challenge with policy implications. Cities. (78), 17-26.
  • Chang, I-C., Chou, P-C., Yeh, R.K., Tseng, H-T. (2015). An Exploratory Study on Factors Influencing Chinese Tourists’ Intention to Use the Taiwan Medical Travel App, Telematics and Informatics, 1-21, doi: http://dx.doi.org/10.1016/j.tele.2015.09.007.
  • Chang, Y., Wong, S., Sugumar, S., Murathappa, M. (2015). Determinants of Consumer Intention to Continue Using TableTop Tablet Ordering Systems in Restaurant Businesses. International Journal of u- and e- Service, Science and Technology 8 (8), 119-128.
  • Cheng, Y. M. (2015). Towards an understanding of the factors affecting m-learning acceptance: Roles of technological characteristics and compatibility. Asia Pacific Management Review, 20(3), 109– 119. doi:10.1016/j.apmrv.2014.12.011.
  • Chin, W. W. (1998). The partial least squares approach to structural equation modeling. G. A. Marcoulides içinde, Modern methods for business research, 295-358, Mahwah: NJ: Lawrence Erlbaum Associates.
  • Cobanoglu, C., Yang, W., Shatskikh, A., Agarwal, A. (2015). Are consumers ready for mobile payment? an examination of consumer acceptance of mobile payment technology in restaurant industry. Hospitality Review, 31(4).
  • Davis, F. (1986). Perceived Usefulness, Perceived Ease of Use, and User Acceptance of Information Technology, MIS Quarterly; 13 (3), 319-340.
  • DeVellis, R.F. (2003). Scale development theory and applications. Sage Publications: Thousand Oaks.
  • Deventer, M., Klerk, N. Ve Beven-Dye, A. (2018). Influence Of Perceıved Ease of use and Perceived Relative Advantage On Generation Y Students’ Attitudes Towards And Usage Behaviour Of Mobile Banking in South Africa. Internatıonal Journal of Ebusiness and Egovernment Studies 10 (1).
  • Deshmukh, R. ve Vyawahare, H. (2017). Digitalized Interactive Dining Table: A Review, International Journal of Innovative Research in Computer and Communication Engineering. 5 (3), 5125-5129
  • Eid, R. (2011). Extending TAM and DIT to Predict the Adoption of the Internet for B-to-B Marketing Activities: An Empirical Study of UK Companies. International Journal of E-Business Research (IJEBR), 5(4), 391-409.
  • Erdoğan, İ. (2003). Pozitivist metodoloji, bilimsel araştırma tasarımı istatistiksel yöntemler analiz ve yorum. Ankara: Erk Yayınları.
  • Erkuş, A. (2005). Bilimsel araştırma sarmalı. Ankara: Seçkin Yayınları.
  • Feinberg, A., Mullapudi, M., Benore, M., Page, O. (2016). The Restaurant Of The Future Creating The Next-Generation Customer Experience. Deolitte Digital.
  • www.deloitte.com/us/restaurant-of-the-future (Erişim Tarihi 15.03.2020)
  • Fornell, C. Ve Larcker, D. F. (1981). Evaula Evaluating Structural Equation Models with Unobservable Variables and Measurement Error. Journal of Marketing Research, 18(1), 39-50.
  • Gbongli, K., Xu, Y., Amedjonekou, K. (2019). Extended Technology Acceptance Model to Predict Mobile-Based Money Acceptance and Sustainability: A Multi-Analytical Structural Equation Modeling and Neural Network Approach, Sustinability, 11, 1-33
  • Gelter H. (2017) Digital tourism - An analysis of digital trends in tourism and customer digital mobile behaviour. http://www.lme.fi/media/vae-outcomes/rd-results/report-visit-arctic-europe-mission-3-summary-2.pdf (Erişim tarih: 23.12.2018)
  • Ghosh, T., Bhoir, S., Patel, P., Mehta, N., Mhatre, A. (2015). Smart restaurant. International Journal of Industrial Electronics and Electronical Engineering, 3(11), 37-57.
  • Jakhete, M. D. ve Mankar, P. C. (2015). Implementation of smart restaurant with e-menu card. International Journal of Computer Applications, 119 (21), 23-27.
  • Jung, H. (2015). Fostering an English teaching environment: Factors influencing English as a foreign language teachers’ adoption of mobile learning. Informatics in Education, 14(2), 219–241.
  • Hair, J. F., Christian, M. R., Sarstedt , M. (2011). PLS-SEM: Indeed a Silver Bullet. The Journal of Marketing Theory and Pratice, 19(2), 139-152.
  • Hair, J. F., Tatham, R. L., Black, W. (2010). Multivariate Data Analysis (5 b.). Englewood Cliffs, NJ, USA: Prentice Hall.
  • Ham, S., Kim, W., Forsythe, H. (2008). Restaurant Employees' Technology Use Intention: Validating Technology Acceptance Model with External Factors. Journal of Hospitality & Leisure Marketing, 17 (1-2), ss.78-98.
  • Henseler, J., Ringle, C. M., Sinkovics, R. R. (2009). The use of partial least squares path modeling in international marketing. Advances in International Marketing, 20, 277-319. içinde Bingley: Emerald Publishing Limited.
  • Hsu, L. ve Wu, P. (2013). Electronic-Tablet-Based Menu in a Full Service Restaurant and Customer Satisfaction - a Structural Equation Model. International Journal of Business, Humanities and Technology, 3 (2), 61-71.
  • İncisiv (2018). Restaurant Digital Crossroads: The Race to Meet Guest Expectations
  • https://www.windstreamenterprise.com/wp-content/uploads/2018/06/race-meet-guest-expectations.pdf (Erişim Tarihi 13.03.2020)
  • Kim, T. G., Lee, J. H., ve Law, R. (2008). An empirical examination of the acceptance behaviour of hotel front office systems: An extended technology acceptance model. Tourism Management, 29(3), 500-513.
  • Kim, D. Y., Park, J., ve Morrison, A. M. (2008). A model of traveller acceptance of mobile technology. International Journal of Tourism Research, 10(5), 393-407.
  • Kılıçalp, M. ve Özdoğan, O. (2019). Paket yemek siparişlerinde çevrimiçi aracı kullanan tüketici davranışlarının genişletilmiş teknoloji kabul modeliyle araştırılması. International Journal of Contemporary Tourism Research, 3 (2), 148-163.
  • Kucukusta, D., Law, R., Besbes, A., Legoherel, P. (2015). Re-examining perceived usefulness and ease of use in online booking. International Journal of Contemporary Hospitality Management, 27(2), 185–198. doi:10.1108/ijchm-09-2013-0413.
  • Lai, J.ve Ulhas, K. (2012). Understanding acceptance of dedicated e-textbook applications for learning: Involving Taiwanese university students. The Electronic Library, 30(3), 321 – 338.
  • Lee, Y.H., Hsieh, Y.C., ve Hsu, C.N. (2011). Adding innovation diffusion theory to the technology acceptance model: Supporting employees’ intentions to use e-learning systems. Journal of Educational Technology & Society, 14(4), 124–137.
  • Lin A.ve Chen N. (2012). Cloud computing as an innovation: Percepetion, attitude, and adoption. International Journal of Information Management, 32(6), 533–540. Moore G. ve Benbasat I.(1991) Development of an instrument to measure the perceptions of adopting an information technology innovation. Inf. Syst. Res., 2, 192–222.
  • Morosan, C. (2011). Customers’ Adoption of Biometric Systems in Restaurants: An Extension of the Technology Acceptance Model, Journal of Hospitality Marketing & Management, (20), 661–690.
  • Mutahar, A., Daud, N., Ramayah, T., Isaac, O. ve Alrajawy, I. (2017). Integration of Innovation Diffusion Theory (IDT) and Technology Acceptance Model (TAM) to Understand Mobile Banking Acceptance in Yemen: The Moderating Effect of Income. International Journal of Soft Computing, 12 (3), 164-177.
  • Nam, T. ve Pardo, T. (2011). Conceptualizing smart city with dimensions of technology, people, and institutions. The Proceedings of the 12th Annual International Conference on Digital Government Research’de sunulan bildiri. College Park, MD, USA, 282-291.
  • Nunkoo, R. ve Ramkissoon, H. (2013). Travelers' E-Purchase Intent of Tourism Products and Services. Journal of Hospitality Marketing & Management, 22 (5), 505-529.
  • Olgaç, S. ve Yılmaz, V. (2020). The impact of social media use on the resort choice: A structural model proposal, Journal of Tourism Theory and Research, 6(2), 103-114
  • Park, K. (2006). User Acceptance of the Intranet in Restaurant Franchise Systems: An Empirical Study. Dissertation submitted to the Faculty of the Virginia Polytechnic Institute and State University. Blacksburg, Virginia, 102
  • Post, S. (2010). Modeling of stakeholders’ perceptions and beliefs about e-learning technologies in service e-learning practices. (Published PhD thesis). TUI University, California, U.S.A.
  • Pranita, D. (2018). Digitalization: The Way to Tourism Destination’s Competitive Advantage (Case Study of Indonesia Marine Tourism). The 2nd International Conference on Vocational Higher Education’ nda sunulan bildiri, “The Importance on Advancing Vocational Education to Meet Contemporary Labor Demands”, KnE Social Sciences, 243–253.
  • Purnomo, S. ve Lee, Y. (2012). E-learning adoption in the banking workplace in Indonesia: An empirical study. Information Development, 29(2), 138–153.
  • Ramli, N., Abdullah, C., Nawi, M. (2017). Empirical Study of the Perceived Ease of Use and Relative Advantage on Load-bearing Masonry (LBM) Technology Adoption, AIP Conference Proceedings, (1903); https://doi.org/10.1063/1.5011513.
  • Rastegar, N. (2018). Adoption of Self-service Kiosks in Quick-service Restaurants. The University of Guelph’de savunan tez, Guelph, Ontario, Canada, 66
  • Rogers, E.M. (1983). Diffusion of Innovation. Third Edition. NewYork: Free Press.
  • Tran, T. ve Cheng, M. (2017). Adding Innovation Diffusion Theory to Technology Acceptance Model: Understanding Consumers’ Intention to Use Biofuels in Viet Nam. International Review of Management and Business Research, 6 (2), 595-609.
  • Tung, F. ve Chang, S. (2008.a). Nursing students’ behavioral intention to use online courses: A questionnaire survey. International Journal of Nursing Studies, 45, 1299–1309.
  • Tung, F. ve Chang, S. (2008.b). A new hybrid model for exploring the adoption of online nursing courses. Nurse Education Today, 28, 293–300.
  • Tussyadiah, L. ve Tian, S. (2017). Byteing into the eating out market, A report on the impact of technology on the UK eating out sector, Master thesis, University of Surrey, Guildford, UK.
  • Unidays (2017). What Restaurants Need to Know About Gen Z.
  • https://cdn2.hubspot.net/hubfs/4000540/content-reports/reports-pdf-versions/UNiDAYS-WhatRestaurants-Need-to-Know-US-Report.pdf (Erişim Tarihi 15.03.2020)
  • Venkatesh, V. ve Davis, F. (1996). A model of the antecedents of perceived ease of use: Development and test. Decision Sciences, 27(3), 451-481.
  • Veloo, R. ve Masood, M. (2014). Acceptance and intention to use the ilearn system in an automotive semiconductor company in the northern region of Malaysia. Procedia- Social and Behavioral Sciences, 116, 1378 – 1382.
  • Verevka T. (2019). Development of Industry 4.0 in the Hotel and Restaurant Business. IBIMA Business Review.
  • Wetzels, M., Odekerken-Schroder, G. ve Van Oppen, C. (2009). Using PLS Path Modeling for Assessing Hierarchical Construct Models: Guidelines and Empirical Illustration. MIS Quarterly, 33, 177-195.
  • Wu, J. Ve Wang S. (2005) What drives mobile commerce? An empirical evaluation of the revised technology acceptance model. İnformation & Management, 42 (5), 719-729.
  • Yılmaz, V. ve Çelik, H. E. (2009). Lisrel ile Yapısal Eşitlik Modellemesi-I Temel Kavramlar, Uygulamalar, Programlama. Ankara: Pegem Akademi Yayınevi.
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