Gastronomy experience, gastronomy image, satisfaction and behavioral intentions relationship: A research in Gaziantep and Hatay

The main purpose of the research is to reveal causal relationships between gastronomy experience, gastronomy image, satisfaction and behavioral intentions. Gaziantep and Hatay, known for their local culinary cultures, were chosen as research destinations. Quantitative data were collected via questionnaires from 363 domestic tourists selected by convenience sampling method. Data analyzes and Structural Equation Modeling (SEM) were performed using IBM SPSS Statistics 23 and AMOS 21 programs. Each structure in the proposed research model was examined with exploratory and confirmatory factor analyses, and revealed their reliability, structural validity and how supported by data. Factor analyzes showed that gastronomy experience has six dimensions (hedonism, local culture, novelty, knowledge, refreshment, meaningfulness); gastronomy image has four dimensions (attractiveness, healthy food, facilities and service, authenticity); both satisfaction and behavioral intentions has one dimension. Structural model were created by using all measurement models that provided composite reliability and structural validity. Then research hypotheses were tested via model estimates. Test results revealed that gastronomy experience effects gastronomy image directly and positively whereas it effects behavioral intentions indirectly via satisfaction. While the effect of satisfaction on behavioral intentions found positive, the effect of gastronomy image found insignificant.