Conceptual Analysis of Quality through Word Association Test
Yazarlar (4)
Doç. Dr. Emrah Keskin Nevşehir Hacı Bektaş Veli Üniversitesi, Türkiye
Doç. Dr. Emrah ÖRGÜN Nevşehir Hacı Bektaş Veli Üniversitesi, Türkiye
Doç. Dr. Ayşen Akbaş Tuna Gazi Üniversitesi, Türkiye
Prof. Dr. Muharrem Tuna Gazi Üniversitesi, Türkiye
| Bildiri Türü | Tebliğ/Bildiri | Bildiri Dili | İngilizce |
| Bildiri Alt Türü | Tam Metin Olarak Yayınlanan Tebliğ (Uluslararası Kongre/Sempozyum) | ||
| Bildiri Niteliği | Alanında Hakemli Uluslararası Kongre/Sempozyum | ||
| Kongre Adı | Proceedings of 33rd International Business Research Conference | ||
| Kongre Tarihi | 04-01-2016 / 06-01-2016 | ||
| Basıldığı Ülke | Basıldığı Şehir | ||
| UAK Araştırma Alanları |
Gastronomi ve Mutfak Sanatları
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| Özet |
| Today, the development of the current destinations and occurrence of news destinations direct tourism companies and hotels to a competitive atmosphere (Hyde and Decrop, 2011) and the high quality of the products plays an important role in the selection of destination for tourists (Crick and Spencer, 2011; Dunne et. al, 2011). Used as an alternative growing strategy in economy for years, tourism is also a necessary instrument to have a positive image in international platform (Tosun and Jenkins, 1996). The importance of the quality in tourism companies is related with the service offered and increasing the quality contributes to the development the touristic businesses. Therefore, as in all companies in tourism sector, the high quality products offered in food and drink companies make a huge difference in the selection of hotels by domestic and foreign tourists. So as well as satisfying the need of food by the guests, it also makes difference to psychologically satisfy them. As quality is an important element in food and drink production, it seems to be important how the head cooks of four and five-star hotels’ kitchens in Cappadocia, where is one of the most touristic centers of Turkey, perceive the concept of quality. |
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