The relationship between international students' consumer ethnocentrism tendencies, subjective knowledge and satisfaction status, and the frequency of eating Turkish foods

In this study, it is aimed to determine the effects of Turkish food on the frequency of choice of international students studying at state and foundation universities in Turkey, taking into account their consumer ethnocentrism tendencies, their subjective knowledge about Turkish cuisine and their satisfaction. In this study, questionnaire were used as data collection tool. By using the scales obtained from the relevant literature and in accordance with the purpose of the study, a total of 536 questionnaires that could be used for analyzes were reached. With the data obtained, the validity and reliability of the measurement tool was verified by checking with appropriate analyzes. Exploratory factor analysis (EFA) method was used to determine the factor structure of the scales, and confirmatory factor analysis (CFA) method was used for verification. Finally, Cronbach Alpha (α) analysis was performed to verify the validity and reliability of the measurement tool. According to the binary logistic regression analysis results; It was determined that satisfaction levels for Turkish food, subjective knowledge level about Turkish cuisine and CE tendencies have a positive and significant effect on the frequency of choosing Turkish dishes (rarely or often) of the participants. As a result of the findings obtained, it was revealed that only the satisfaction levels for Turkish food, the subjective knowledge level about Turkish cuisine and CE tendencies have a significant effect on the independent variable whose role was predicted in the study. In this role, while the effect of CE trends was expected to be negative, it was observed that it had a positive