CHEFS’ TENDENCIES TO USE LOCAL FOOD IN HOTEL RESTAURANTS: A RESEARCH CARRIED OUT IN THE CONTEXT OF THE EXTENDED THEORY OF PLANNED BEHAVIOUR

ÜLKER M., KARAMUSTAFA K.

DETUROPE, cilt.15, sa.1, ss.66-94, 2023 (ESCI) identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 15 Sayı: 1
  • Basım Tarihi: 2023
  • Dergi Adı: DETUROPE
  • Derginin Tarandığı İndeksler: Emerging Sources Citation Index (ESCI), Scopus, Directory of Open Access Journals
  • Sayfa Sayıları: ss.66-94
  • Anahtar Kelimeler: Chefs, Local Food, Theory of Planned Behaviour
  • Kayseri Üniversitesi Adresli: Hayır

Özet

This study aims to explore chefs’ intention to use local food and to understand the factors that affect their intentions within the framework of Extended Theory of Planned Behavior (ETPB). In this study, in addition to attitudes, subjective norms and perceived behavioural control which are the antecedents of behavioural intention, the connectedness variable was incorporated. Data were collected from the chefs working in accommodation industry (N=376). In terms of multiple-regression analysis positive attitudes towards local food, negative attitudes towards local food, subjective norms and perception of connectedness factors were identified as the key factors that influence use of local food intention, while the correlation between perceived behavioural control and behavioural intentions was not found to be significant. By extending the TPB, this study provides insights to develop appropriate strategies for the industry and offer practical suggestions to other stakeholders for using local food as a marketing tool.