A research in Diyarbakır to determine the effect of physical evidences and gastronomy experience on satisfaction in food and beverage enterprises

It can be said that there are many factors that create satisfaction in today's food and beverage enterprises. The most important factors of these are the physical evidence of the enterprises and the gastronomic experience they offered to their customers. The aim of this study is to determine whether there is any relationship between physical evidence factors and customer perceptions of gastronomic experiences on satisfaction in food and beverage establishments, as well as which factors of gastronomic experience and physical evidence have a stronger effect on satisfaction. The research population consists of customers who purchase service from food and beverage enterprises in Diyarbakır. In order to reach more data, quantitative research methods were used. As a data collection tool, validity and reliability of the scales which were scanned in the literature were used. When the results of the research were evaluated, it was found that the gastronomic experience of the customers had a stronger effect on the customer satisfaction than the physical evidence of the enterprises. Keywords: Physical Evidence, Gastronomy Experience, Food and Beverage Enterprises, Marketing Mix, Gastronomy, Customer Satisfaction