Research Article
BibTex RIS Cite

DENEYİMSEL PAZARLAMADA GASTRONOMİ TURİZMİ AÇISINDAN ARTIRILMIŞ GERÇEKLİK UYGULAMASI KULLANIMININ DENEYİM DEĞERİ ÜZERİNE ETKİSİ: ARTIRILMIŞ GERÇEKLİK MENÜ UYGULAMASI ÜZERİNE BİR ARAŞTIRMA

Year 2020, Volume: 8 Issue: 1, 174 - 193, 01.06.2020

Nevin Karabıyık Yerden Başak Değerli Mert Uydacı İlknur Ergün Tuncay

https://doi.org/10.14514/byk.m.26515393.2020.8/1.174-193

Abstract

Bir destinasyonun deneyimlenmesinde önemli bir yeri olan mutfak kültürünün, tanıtılmasının her geçen gün daha önemli hale geldiği görülmektedir Gastronomi turizmi, destinasyon deneyiminin ayrılmaz bir parçası ve bazı durumlarda temel seyahat motivasyonu olabilmektedir. Özellikle teknolojinin hızlı gelişimi gerek destinasyon tanıtımında gerekse yemek kültürü tanıtımında kilit bir rol oynamaktadır. Son zamanlarda hızlı bir gelişim gösteren artırılmış gerçeklik teknolojisi, birçok sektörde olduğu gibi restoran sektöründe de geniş bir kullanım alanı bulmaktadır. Bu sebep ile araştırmanın amacı, artırılmış gerçeklik teknolojisi ile hazırlanmış bir menü uygulaması ile yaşanılan deneyiminin, deneyim değerine etkisinin belirlenmesidir. Araştırma çevrimiçi tüketiciler üzerinde gerçekleştirilmiş olup, katılımcıların bir menüye yönelik artırılmış gerçeklik uygulamasını kullanmaları sağlanmaktadır. Bunun sonucunda ise yaşadıkları deneyim değeri değerlendirilmektedir. Araştırma 484 kişi üzerinde nicel araştırma yöntemlerinden anket tekniği kullanılarak gerçekleştirilmiş olup, araştırma sonucunda restoran sektöründe artırılmış gerçeklik menü uygulaması kullanımının, deneyim değerine pozitif ve anlamlı etkisi olduğu sonucu ortaya çıkmaktadır.

Keywords

Artırılmış Gerçeklik Deneyim Değeri Destinasyon Deneyimi

References

  • Aho, S. K. (2001). Towards a general theory of touristic experiences: Modeling experience process in tourism. Tourism Review, 56 (3, 4): 33-37.
  • Aksoy, M., & Akbulut, B. A. (2017). Restoranlardaki teknolojik yeniliklerin deneyim pazarlaması açısından değerlendirilmesi. In international congress on cultural herigate and tourism (ICCHT) (pp. 19-21). Akkuş, G., & Akkuş, Ç. (2018). Tarihi turistik alanlarda kullanılan mobil artırılmış gerçeklik uygulamalarının değerlendirilmesi. Journal of Tourism and Gastronomy Studies, 6(1), 83-104.
  • Algharabat, R., & Dennis, C. (2010). 3D product authenticity model for online retail: An invariance analysis. International Journal of Business Science & Applied Management (IJBSAM), 5(3), 14-30.
  • Andersson, T. D. (2007). The tourist in the experience economy. Scandinavian Journal of Hospitality and Tourism, 7 (1): 46-5
  • Azuma, R.T. (1997). A survey of augmented reality. presence: teleoperators and virtual environments,6(4), 355-385.
  • Babin, B. J., Darden, W. R., & Griffin, M. (1994). Work and/or fun: measuring hedonic and utilitarian shopping value. Journal of Consumer Research, 20(4), 644-656.
  • Bouzon M, Govindan K, Rodriguez CMT, Campos LMS (2016) Identification and analysis of reverse logistics barriers using fuzzy Delphi method and AHP. Resource, Conservation and Recycling, 108: 182-197.
  • Chen, Q. (2013). An investigation of food tourism in chongqing. International Journal of Management Cases, 15(4).
  • Chițaniuc, M., Miron, B., & Iftene, A. (2018). FoodAR-An Augmented Reality Application used in Gastronomy.
  • Cronbach, L. J. (1951). Coefficient alpha and the internal structure of tests. psychometrika, 16(3), 297-334.
  • Doyle, P. (2004), Değer temelli pazarlama, MediaCat Yayınları, Çev: Gülfidan Barış.
  • Dos Santos, R.J., & Antonini, B.O. (2004). La gastronomı´a tı´pica de la Isla de Santa Catarina (Brasil). Estudios y Perspectivas en Turismo, 13, 89–110.
  • Dunleavy, M., Dede, C., & Mitchell, R. (2009). Affordances and limitations of immersive participatory augmented reality simulations for teaching and learning. Journal of science Education and Technology, 18(1), 7-22.
  • Fiore, A. M., Kim, J., & Lee, H. H. (2005). Effect of image interactivity technology on consumer responses toward the online retailer. Journal of Interactive Marketing, 19(3), 38-53.
  • Gegez, A. E. (2015). Pazarlama Araştırmaları, İstanbul:Beta Yayınevi, 5. Baskı.
  • Grubert, J. and Grasset, R. (2013). Augmented reality for Android application development. Packt Publishing Ltd. Guttentag, D. A. (2010). Virtual Reality: Applications And Implications For Tourism. Tourism Management, 31(5), 637-651.
  • Gupta, S. ve Vajic, M. (1999). The contextual and dialectical nature of experiences. J. Fitzsimmons, ve M. Fitzsimmons (Der.) New service development: 33-51. CA: Sage, Thousand Oaks
  • Hall, C.M., Sharples, L., Mitchell, R., Macionis, N., & Cambourne, B. (2003). Food tourism around the World: Development, management and markets (pp. 1–24). Oxford: Butterworth-Heinemann
  • Heldke, L. (2003). Exotic appetites. London: Routledge.
  • Holbrook, M. B., & Hirschman, E. C. (1982). The experiential aspects of consumption: consumer fantasies, feelings and fun. Journal of Consumer Research, 9, 132-140
  • Jens Grubert – Raphael Grasset (2013). Augmented reality for android application development, packet publishing, Birmingham, UK.
  • Johnson, L., Smith, R., Willis, H., Levine, A. & Haywood, K. (2011). The 2011 Horizon Report. Austin,Kentucky Press.
  • Kivela, J., & Crotts, J.C. (2006). Tourism and gastronomy: Gastronomy’s influence on how tourists experience a destination. Journal of Hospitality and Tourism Research, 3, 354–377.
  • Klein, L. R. (2003). Creating virtual product experiences: The role of telepresence. Journal of Interactive Marketing, 17(1), 41–55.
  • Knutson, B. J., Beck, A. J., Kim, S. H., ve Cha, J. (2007). Identifying the dimensions of the experience construct. Journal of Hospitality & Leisure Marketing, 15 (3): 31-47.
  • Kotler, P (1973). “Atmospherics as a marketing tool,” Journal of Retailing, 49, 1973-74, 48-64.
  • Kourouthanassis, P., Boletsis, C., Bardaki, C., & Chasanidou, D. (2015). Tourists responses to mobile augmented reality travel guides: The role of emotions on adoption behavior. Pervasive and Mobile Computing, 18, 71-87.
  • Krause, R. W., & de Moraes Dias, C. M. (2001). Educação superıor em gastronomıa no brasıl: da necessıdade ao projeto pedagógıco do curso na unıvalı. Turismo-Visão e Ação, 4(8), 123.
  • Küçüksaraç B.ve Sayımer i. (2016), Deneyimsel pazarlama aracı olarak artırılmış gerçeklik: türkiye’deki marka deneyimlerinin etkileri üzerine bir araştırma, İstanbul Üniversitesi İletişim Fakültesi Dergisi, 2016/II 51 73-95
  • Küçüksaraç, B. & Küçüksaraç, H. (2014). Sosyal medya pazarlamasında deneyim yaşatma: popüler bloglarda deneyimsel pazarlama pratiklerinin yansımaları. I. Uluslararası İletişim Bilimi ve Medya Araştırmaları Kongresi (725-752). Kocaeli: Kocaeli Üniversitesi İletişim Fakültesi.
  • Lewis, R. C., Chambers, R. E. (2000). Marketing leadership in hospitality.New York: John Wiley.
  • Lin, M. T. Y. (2019). Effects of Experiential Marketing on Experience Value and Customer Satisfaction in Ecotourism. Ekoloji Dergisi, (107).
  • Liu, Y., & Shrum, L. J. (2002). What is interactivity and is it always such a good thing? Implications of definition, person and situation for the influence of interactivity on advertising effectiveness. Journal of Advertising, 31(4), 53–64.
  • Liu E-Y (2016) Middle-aged and Elderly Tourists’ Identity Sense of Experimental Marketing Strategy Applied in Tourism Factory “Taiwan Mochi Museum” Journal of Gerontechnology and Service Management, 4(4): 521- 531.
  • Long, L. (2004). Culinary tourism: Exploring the other through food.: University of Kentucky
  • Malhotra, N. K. (2009) Basic Marketing Research: A Decision-Making Approach, 3rd Edition, USA: Pearson
  • Mannell, R. C. (1984). A psychology for leisure rFesearch. Leisure and Society, 7 (1):13–21.
  • Matečıć, I., & Barıšıć, P. The Importance Of Gastronomy And Culinary Practices In Creation Of Intangible Cultural Heritage-Based Tourism Products. Issn 2671-132x Vol. 1 No. 1 Pp. 1-876 June 2019, Zagreb, 815.
  • Mathwick, C., Malhotra, N. K. ve Rigdon E. (2001). Experiential value: Conceptualization, measurement and application in the catalog and internet shopping environment. Journal of Retailing, 77(Winter): 39–56.
  • McMillan, S. J., & Hwang, J. S. (2002). Measures of perceived interactivity: An exploration of the role of direction of communication, user control, and time in shaping perceptions of interactivity. Journal of Advertising, 31 (3), 29–42.
  • Molz, J. (2007). The cosmopolitan movilities of Coulinary tourism. Space and Culture, 10, 77–93.
  • Nowacki, M., & Kruczek, Z. (2020). Experience marketing at Polish museums and visitor attractions: the co-creation of visitor experiences, emotions and satisfaction. Museum Management and Curatorship, 1-20.
  • Oh, H., Fiore, A. M., ve Jeoung, M., (2007). Measuring Experience Economy Concepts Tourism Applications. Journal of Travel Research, 46, 119-132.
  • Okumus, B., Xiang, Y., & Hutchinson, J. (2018). Local Cuisines And Destination Marketing: Cases Of Three Cities In Shandong, China. Asia Pacific Journal of Tourism Research, 23(6), 584-599.
  • Pham, M. T., & Sun, J. J. (2020). On the Experience and Engineering of Consumer Pride, Consumer Excitement, and Consumer Relaxation in the Marketplace. Journal of Retailing, 96(1), 101-127.
  • Pine, J. ve Gilmore, J. H. (1998). Welcome To The Experience Economy. Harvard Business Review, 97-105.
  • Pine, J. ve Gilmore, J. H. (1999). Deneyim ekonomisi: İş hayatı bir tiyatro ve de her şirket bir sahne. (Çev.: L. Cinemre). İstanbul: Boyner Holding Yayınları
  • Pine ve Gilmore (2008), “Keep It Real: Learn to Understand, Manage, and Excel at Rendering Authenticity”, Marketing Management, Sayı: 17, Cilt: 1, 2008, s. 18-24.
  • Sanchez-Canizares, S. ve Lopez-Guzma, T. (2012). “Gastronomy as a tourism resource: profile of the culinary tourist”. Current Issues in Tourism, 15(3), 229-245
  • Scholz, J., & Duffy, K. (2018). We ARe at home: How augmented reality reshapes mobile marketing and consumer-brand relationships. Journal of Retailing and Consumer Services, 44, 11-23.
  • Selwood, J. (2003). The Lure Of Food: Food As An Attraction In Destination Marketing. Prairie Perspectives, 4, 142-161.
  • Smith, S., & Xiao, H. (2008). Culinary tourism supply chains: A preliminary examination. Journal of Travel Research, 46, 289–299.
  • Song, J. H., & Zinkhan, G. M. (2008). Determinants of perceived web site interactivity. Journal of marketing, 72(2), 99-113.
  • Spence, C., & Piqueras-Fiszman, B. (2013). Technology at the dining table. Flavour (2), 2-13.
  • Stapleton, C. B. & Hughes. C. E. (2006). Making memories of a lifetime. In M. Haller, M., Billinghurst, B. H. Thomas (Eds.), Emerging Technologies of Augmented Reality: Interfaces & Design (329-351). London: IDEA Group Inc.
  • Steuer, J. (1992). Defining virtual reality: Dimensions determining telepresence. Journal of Communication, 42(4), 73–93. Udayan, J. D., Kataria, G., Yadav, R., & Kothari, S. (2020, February). Augmented Reality in Brand Building and Marketing–Valves Industry. In 2020 International Conference on Emerging Trends in Information Technology and Engineering (ic-ETITE) (pp. 1-6). IEEE.
  • Uriely, N. (2005). The Tourist Experience. Annals of Tourism Research, 32 (1): 199-216.
  • Van Noort, G., Voorveld, H. a. M. ve Van Reijmersdal, E. a. (2012). Interactivity in Brand Web Sites: Cognitive, Affective, and Behavioral Responses Explained by Consumers’ Çevrim içi Flow Experience. Journal of Interactive Marketing, 26(4), 224
  • Wiedmann, K. P., Labenz, F., Haase, J., & Hennigs, N. (2018). The power of experiential marketing: exploring the causal relationships among multisensory marketing, brand experience, customer perceived value and brand strength. Journal of Brand Management, 25(2), 101-118.
  • Wu, C. H. J., & Liang, R. D. (2009). Effect of experiential value on customer satisfaction with service encounters in luxury-hotel restaurants. International Journal of Hospitality Management, 28(4), 586-593.
  • Wu, Yuan (2008), Relationships among experiential marketing, experiential value and customer satisfaction, Journal of Hospitaility & Tourism Research, sayı 32 cilt 3, s 387-410
  • Zeithaml, Valarie A. (1988), "Consumer Perceptions of Price, Quality, and Value: A Means-End Model and Synthesis of Evidence," Jouirnal of Marketing, 52 (July), 2-22.
  • Zhang, X., Navab, N., & Liou, S. P. (2000, July). E-commerce direct marketing using augmented reality. In 2000 IEEE International Conference on Multimedia and Expo. ICME2000. Proceedings. Latest Advances in the Fast Changing World of Multimedia (Cat. No. 00TH8532) (Vol. 1, pp. 88-91). IEEE.

Year 2020, Volume: 8 Issue: 1, 174 - 193, 01.06.2020

Nevin Karabıyık Yerden Başak Değerli Mert Uydacı İlknur Ergün Tuncay

https://doi.org/10.14514/byk.m.26515393.2020.8/1.174-193

Abstract

References

  • Aho, S. K. (2001). Towards a general theory of touristic experiences: Modeling experience process in tourism. Tourism Review, 56 (3, 4): 33-37.
  • Aksoy, M., & Akbulut, B. A. (2017). Restoranlardaki teknolojik yeniliklerin deneyim pazarlaması açısından değerlendirilmesi. In international congress on cultural herigate and tourism (ICCHT) (pp. 19-21). Akkuş, G., & Akkuş, Ç. (2018). Tarihi turistik alanlarda kullanılan mobil artırılmış gerçeklik uygulamalarının değerlendirilmesi. Journal of Tourism and Gastronomy Studies, 6(1), 83-104.
  • Algharabat, R., & Dennis, C. (2010). 3D product authenticity model for online retail: An invariance analysis. International Journal of Business Science & Applied Management (IJBSAM), 5(3), 14-30.
  • Andersson, T. D. (2007). The tourist in the experience economy. Scandinavian Journal of Hospitality and Tourism, 7 (1): 46-5
  • Azuma, R.T. (1997). A survey of augmented reality. presence: teleoperators and virtual environments,6(4), 355-385.
  • Babin, B. J., Darden, W. R., & Griffin, M. (1994). Work and/or fun: measuring hedonic and utilitarian shopping value. Journal of Consumer Research, 20(4), 644-656.
  • Bouzon M, Govindan K, Rodriguez CMT, Campos LMS (2016) Identification and analysis of reverse logistics barriers using fuzzy Delphi method and AHP. Resource, Conservation and Recycling, 108: 182-197.
  • Chen, Q. (2013). An investigation of food tourism in chongqing. International Journal of Management Cases, 15(4).
  • Chițaniuc, M., Miron, B., & Iftene, A. (2018). FoodAR-An Augmented Reality Application used in Gastronomy.
  • Cronbach, L. J. (1951). Coefficient alpha and the internal structure of tests. psychometrika, 16(3), 297-334.
  • Doyle, P. (2004), Değer temelli pazarlama, MediaCat Yayınları, Çev: Gülfidan Barış.
  • Dos Santos, R.J., & Antonini, B.O. (2004). La gastronomı´a tı´pica de la Isla de Santa Catarina (Brasil). Estudios y Perspectivas en Turismo, 13, 89–110.
  • Dunleavy, M., Dede, C., & Mitchell, R. (2009). Affordances and limitations of immersive participatory augmented reality simulations for teaching and learning. Journal of science Education and Technology, 18(1), 7-22.
  • Fiore, A. M., Kim, J., & Lee, H. H. (2005). Effect of image interactivity technology on consumer responses toward the online retailer. Journal of Interactive Marketing, 19(3), 38-53.
  • Gegez, A. E. (2015). Pazarlama Araştırmaları, İstanbul:Beta Yayınevi, 5. Baskı.
  • Grubert, J. and Grasset, R. (2013). Augmented reality for Android application development. Packt Publishing Ltd. Guttentag, D. A. (2010). Virtual Reality: Applications And Implications For Tourism. Tourism Management, 31(5), 637-651.
  • Gupta, S. ve Vajic, M. (1999). The contextual and dialectical nature of experiences. J. Fitzsimmons, ve M. Fitzsimmons (Der.) New service development: 33-51. CA: Sage, Thousand Oaks
  • Hall, C.M., Sharples, L., Mitchell, R., Macionis, N., & Cambourne, B. (2003). Food tourism around the World: Development, management and markets (pp. 1–24). Oxford: Butterworth-Heinemann
  • Heldke, L. (2003). Exotic appetites. London: Routledge.
  • Holbrook, M. B., & Hirschman, E. C. (1982). The experiential aspects of consumption: consumer fantasies, feelings and fun. Journal of Consumer Research, 9, 132-140
  • Jens Grubert – Raphael Grasset (2013). Augmented reality for android application development, packet publishing, Birmingham, UK.
  • Johnson, L., Smith, R., Willis, H., Levine, A. & Haywood, K. (2011). The 2011 Horizon Report. Austin,Kentucky Press.
  • Kivela, J., & Crotts, J.C. (2006). Tourism and gastronomy: Gastronomy’s influence on how tourists experience a destination. Journal of Hospitality and Tourism Research, 3, 354–377.
  • Klein, L. R. (2003). Creating virtual product experiences: The role of telepresence. Journal of Interactive Marketing, 17(1), 41–55.
  • Knutson, B. J., Beck, A. J., Kim, S. H., ve Cha, J. (2007). Identifying the dimensions of the experience construct. Journal of Hospitality & Leisure Marketing, 15 (3): 31-47.
  • Kotler, P (1973). “Atmospherics as a marketing tool,” Journal of Retailing, 49, 1973-74, 48-64.
  • Kourouthanassis, P., Boletsis, C., Bardaki, C., & Chasanidou, D. (2015). Tourists responses to mobile augmented reality travel guides: The role of emotions on adoption behavior. Pervasive and Mobile Computing, 18, 71-87.
  • Krause, R. W., & de Moraes Dias, C. M. (2001). Educação superıor em gastronomıa no brasıl: da necessıdade ao projeto pedagógıco do curso na unıvalı. Turismo-Visão e Ação, 4(8), 123.
  • Küçüksaraç B.ve Sayımer i. (2016), Deneyimsel pazarlama aracı olarak artırılmış gerçeklik: türkiye’deki marka deneyimlerinin etkileri üzerine bir araştırma, İstanbul Üniversitesi İletişim Fakültesi Dergisi, 2016/II 51 73-95
  • Küçüksaraç, B. & Küçüksaraç, H. (2014). Sosyal medya pazarlamasında deneyim yaşatma: popüler bloglarda deneyimsel pazarlama pratiklerinin yansımaları. I. Uluslararası İletişim Bilimi ve Medya Araştırmaları Kongresi (725-752). Kocaeli: Kocaeli Üniversitesi İletişim Fakültesi.
  • Lewis, R. C., Chambers, R. E. (2000). Marketing leadership in hospitality.New York: John Wiley.
  • Lin, M. T. Y. (2019). Effects of Experiential Marketing on Experience Value and Customer Satisfaction in Ecotourism. Ekoloji Dergisi, (107).
  • Liu, Y., & Shrum, L. J. (2002). What is interactivity and is it always such a good thing? Implications of definition, person and situation for the influence of interactivity on advertising effectiveness. Journal of Advertising, 31(4), 53–64.
  • Liu E-Y (2016) Middle-aged and Elderly Tourists’ Identity Sense of Experimental Marketing Strategy Applied in Tourism Factory “Taiwan Mochi Museum” Journal of Gerontechnology and Service Management, 4(4): 521- 531.
  • Long, L. (2004). Culinary tourism: Exploring the other through food.: University of Kentucky
  • Malhotra, N. K. (2009) Basic Marketing Research: A Decision-Making Approach, 3rd Edition, USA: Pearson
  • Mannell, R. C. (1984). A psychology for leisure rFesearch. Leisure and Society, 7 (1):13–21.
  • Matečıć, I., & Barıšıć, P. The Importance Of Gastronomy And Culinary Practices In Creation Of Intangible Cultural Heritage-Based Tourism Products. Issn 2671-132x Vol. 1 No. 1 Pp. 1-876 June 2019, Zagreb, 815.
  • Mathwick, C., Malhotra, N. K. ve Rigdon E. (2001). Experiential value: Conceptualization, measurement and application in the catalog and internet shopping environment. Journal of Retailing, 77(Winter): 39–56.
  • McMillan, S. J., & Hwang, J. S. (2002). Measures of perceived interactivity: An exploration of the role of direction of communication, user control, and time in shaping perceptions of interactivity. Journal of Advertising, 31 (3), 29–42.
  • Molz, J. (2007). The cosmopolitan movilities of Coulinary tourism. Space and Culture, 10, 77–93.
  • Nowacki, M., & Kruczek, Z. (2020). Experience marketing at Polish museums and visitor attractions: the co-creation of visitor experiences, emotions and satisfaction. Museum Management and Curatorship, 1-20.
  • Oh, H., Fiore, A. M., ve Jeoung, M., (2007). Measuring Experience Economy Concepts Tourism Applications. Journal of Travel Research, 46, 119-132.
  • Okumus, B., Xiang, Y., & Hutchinson, J. (2018). Local Cuisines And Destination Marketing: Cases Of Three Cities In Shandong, China. Asia Pacific Journal of Tourism Research, 23(6), 584-599.
  • Pham, M. T., & Sun, J. J. (2020). On the Experience and Engineering of Consumer Pride, Consumer Excitement, and Consumer Relaxation in the Marketplace. Journal of Retailing, 96(1), 101-127.
  • Pine, J. ve Gilmore, J. H. (1998). Welcome To The Experience Economy. Harvard Business Review, 97-105.
  • Pine, J. ve Gilmore, J. H. (1999). Deneyim ekonomisi: İş hayatı bir tiyatro ve de her şirket bir sahne. (Çev.: L. Cinemre). İstanbul: Boyner Holding Yayınları
  • Pine ve Gilmore (2008), “Keep It Real: Learn to Understand, Manage, and Excel at Rendering Authenticity”, Marketing Management, Sayı: 17, Cilt: 1, 2008, s. 18-24.
  • Sanchez-Canizares, S. ve Lopez-Guzma, T. (2012). “Gastronomy as a tourism resource: profile of the culinary tourist”. Current Issues in Tourism, 15(3), 229-245
  • Scholz, J., & Duffy, K. (2018). We ARe at home: How augmented reality reshapes mobile marketing and consumer-brand relationships. Journal of Retailing and Consumer Services, 44, 11-23.
  • Selwood, J. (2003). The Lure Of Food: Food As An Attraction In Destination Marketing. Prairie Perspectives, 4, 142-161.
  • Smith, S., & Xiao, H. (2008). Culinary tourism supply chains: A preliminary examination. Journal of Travel Research, 46, 289–299.
  • Song, J. H., & Zinkhan, G. M. (2008). Determinants of perceived web site interactivity. Journal of marketing, 72(2), 99-113.
  • Spence, C., & Piqueras-Fiszman, B. (2013). Technology at the dining table. Flavour (2), 2-13.
  • Stapleton, C. B. & Hughes. C. E. (2006). Making memories of a lifetime. In M. Haller, M., Billinghurst, B. H. Thomas (Eds.), Emerging Technologies of Augmented Reality: Interfaces & Design (329-351). London: IDEA Group Inc.
  • Steuer, J. (1992). Defining virtual reality: Dimensions determining telepresence. Journal of Communication, 42(4), 73–93. Udayan, J. D., Kataria, G., Yadav, R., & Kothari, S. (2020, February). Augmented Reality in Brand Building and Marketing–Valves Industry. In 2020 International Conference on Emerging Trends in Information Technology and Engineering (ic-ETITE) (pp. 1-6). IEEE.
  • Uriely, N. (2005). The Tourist Experience. Annals of Tourism Research, 32 (1): 199-216.
  • Van Noort, G., Voorveld, H. a. M. ve Van Reijmersdal, E. a. (2012). Interactivity in Brand Web Sites: Cognitive, Affective, and Behavioral Responses Explained by Consumers’ Çevrim içi Flow Experience. Journal of Interactive Marketing, 26(4), 224
  • Wiedmann, K. P., Labenz, F., Haase, J., & Hennigs, N. (2018). The power of experiential marketing: exploring the causal relationships among multisensory marketing, brand experience, customer perceived value and brand strength. Journal of Brand Management, 25(2), 101-118.
  • Wu, C. H. J., & Liang, R. D. (2009). Effect of experiential value on customer satisfaction with service encounters in luxury-hotel restaurants. International Journal of Hospitality Management, 28(4), 586-593.
  • Wu, Yuan (2008), Relationships among experiential marketing, experiential value and customer satisfaction, Journal of Hospitaility & Tourism Research, sayı 32 cilt 3, s 387-410
  • Zeithaml, Valarie A. (1988), "Consumer Perceptions of Price, Quality, and Value: A Means-End Model and Synthesis of Evidence," Jouirnal of Marketing, 52 (July), 2-22.
  • Zhang, X., Navab, N., & Liou, S. P. (2000, July). E-commerce direct marketing using augmented reality. In 2000 IEEE International Conference on Multimedia and Expo. ICME2000. Proceedings. Latest Advances in the Fast Changing World of Multimedia (Cat. No. 00TH8532) (Vol. 1, pp. 88-91). IEEE.
There are 63 citations in total.

Details

Primary Language Turkish
Journal Section Articles
Authors

Nevin Karabıyık Yerden 0000-0003-1114-2672

Başak Değerli This is me 0000-0002-4514-9277

Mert Uydacı This is me 0000-0002-8792-2889

İlknur Ergün Tuncay This is me 0000-0002-1376-2149

Publication Date June 1, 2020
Submission Date February 27, 2020
Acceptance Date May 26, 2020
Published in Issue Year 2020 Volume: 8 Issue: 1

Cite

APA Karabıyık Yerden, N., Değerli, B., Uydacı, M., Ergün Tuncay, İ. (2020). DENEYİMSEL PAZARLAMADA GASTRONOMİ TURİZMİ AÇISINDAN ARTIRILMIŞ GERÇEKLİK UYGULAMASI KULLANIMININ DENEYİM DEĞERİ ÜZERİNE ETKİSİ: ARTIRILMIŞ GERÇEKLİK MENÜ UYGULAMASI ÜZERİNE BİR ARAŞTIRMA. Beykoz Akademi Dergisi, 8(1), 174-193. https://doi.org/10.14514/byk.m.26515393.2020.8/1.174-193
AMA Karabıyık Yerden N, Değerli B, Uydacı M, Ergün Tuncay İ. DENEYİMSEL PAZARLAMADA GASTRONOMİ TURİZMİ AÇISINDAN ARTIRILMIŞ GERÇEKLİK UYGULAMASI KULLANIMININ DENEYİM DEĞERİ ÜZERİNE ETKİSİ: ARTIRILMIŞ GERÇEKLİK MENÜ UYGULAMASI ÜZERİNE BİR ARAŞTIRMA. Beykoz Akademi Dergisi. June 2020;8(1):174-193. doi:10.14514/byk.m.26515393.2020.8/1.174-193
Chicago Karabıyık Yerden, Nevin, Başak Değerli, Mert Uydacı, and İlknur Ergün Tuncay. “DENEYİMSEL PAZARLAMADA GASTRONOMİ TURİZMİ AÇISINDAN ARTIRILMIŞ GERÇEKLİK UYGULAMASI KULLANIMININ DENEYİM DEĞERİ ÜZERİNE ETKİSİ: ARTIRILMIŞ GERÇEKLİK MENÜ UYGULAMASI ÜZERİNE BİR ARAŞTIRMA”. Beykoz Akademi Dergisi 8, no. 1 (June 2020): 174-93. https://doi.org/10.14514/byk.m.26515393.2020.8/1.174-193.
EndNote Karabıyık Yerden N, Değerli B, Uydacı M, Ergün Tuncay İ (June 1, 2020) DENEYİMSEL PAZARLAMADA GASTRONOMİ TURİZMİ AÇISINDAN ARTIRILMIŞ GERÇEKLİK UYGULAMASI KULLANIMININ DENEYİM DEĞERİ ÜZERİNE ETKİSİ: ARTIRILMIŞ GERÇEKLİK MENÜ UYGULAMASI ÜZERİNE BİR ARAŞTIRMA. Beykoz Akademi Dergisi 8 1 174–193.
IEEE N. Karabıyık Yerden, B. Değerli, M. Uydacı, and İ. Ergün Tuncay, “DENEYİMSEL PAZARLAMADA GASTRONOMİ TURİZMİ AÇISINDAN ARTIRILMIŞ GERÇEKLİK UYGULAMASI KULLANIMININ DENEYİM DEĞERİ ÜZERİNE ETKİSİ: ARTIRILMIŞ GERÇEKLİK MENÜ UYGULAMASI ÜZERİNE BİR ARAŞTIRMA”, Beykoz Akademi Dergisi, vol. 8, no. 1, pp. 174–193, 2020, doi: 10.14514/byk.m.26515393.2020.8/1.174-193.
ISNAD Karabıyık Yerden, Nevin et al. “DENEYİMSEL PAZARLAMADA GASTRONOMİ TURİZMİ AÇISINDAN ARTIRILMIŞ GERÇEKLİK UYGULAMASI KULLANIMININ DENEYİM DEĞERİ ÜZERİNE ETKİSİ: ARTIRILMIŞ GERÇEKLİK MENÜ UYGULAMASI ÜZERİNE BİR ARAŞTIRMA”. Beykoz Akademi Dergisi 8/1 (June 2020), 174-193. https://doi.org/10.14514/byk.m.26515393.2020.8/1.174-193.
JAMA Karabıyık Yerden N, Değerli B, Uydacı M, Ergün Tuncay İ. DENEYİMSEL PAZARLAMADA GASTRONOMİ TURİZMİ AÇISINDAN ARTIRILMIŞ GERÇEKLİK UYGULAMASI KULLANIMININ DENEYİM DEĞERİ ÜZERİNE ETKİSİ: ARTIRILMIŞ GERÇEKLİK MENÜ UYGULAMASI ÜZERİNE BİR ARAŞTIRMA. Beykoz Akademi Dergisi. 2020;8:174–193.
MLA Karabıyık Yerden, Nevin et al. “DENEYİMSEL PAZARLAMADA GASTRONOMİ TURİZMİ AÇISINDAN ARTIRILMIŞ GERÇEKLİK UYGULAMASI KULLANIMININ DENEYİM DEĞERİ ÜZERİNE ETKİSİ: ARTIRILMIŞ GERÇEKLİK MENÜ UYGULAMASI ÜZERİNE BİR ARAŞTIRMA”. Beykoz Akademi Dergisi, vol. 8, no. 1, 2020, pp. 174-93, doi:10.14514/byk.m.26515393.2020.8/1.174-193.
Vancouver Karabıyık Yerden N, Değerli B, Uydacı M, Ergün Tuncay İ. DENEYİMSEL PAZARLAMADA GASTRONOMİ TURİZMİ AÇISINDAN ARTIRILMIŞ GERÇEKLİK UYGULAMASI KULLANIMININ DENEYİM DEĞERİ ÜZERİNE ETKİSİ: ARTIRILMIŞ GERÇEKLİK MENÜ UYGULAMASI ÜZERİNE BİR ARAŞTIRMA. Beykoz Akademi Dergisi. 2020;8(1):174-93.