Yazar "Yazicioglu, Irfan" seçeneğine göre listele

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    How does food neophobia affect local food preferences?
    (Elsevier, 2024) Bolukbas, Rabia; Yazicioglu, Irfan
    The term food neophobia is used to describe the behavior of individuals who exhibit a fear of new or unfamiliar foods. The phenomenon of food neophobia can influence the consumption of novel foods by tourists during their visits to unfamiliar destinations. This paper sets out to determine the moderating role of food neophobia in the effect of local food consumption value on attitudes and behavioral intentions towards local food. In this context, a questionnaire was used to measure the values, attitudes, behavioral intentions and food neophobia levels of 509 foreign tourists visiting Turkey (Istanbul province) towards Turkish food. The findings show that consumption values such as emotional, epistemic, health, taste/quality and price value the attitudes of foreign tourists towards local foods. In addition, food neophobia has a moderating role in the effects of health value and epistemic value on attitudes towards local foods.
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    The strategy food waste in restaurants: A systematic literature review
    (Elsevier Science London, 2024) Kaman, Gizem Sultan; Bozkurt, Ismail; Bolukbas, Rabia; Ozhasar, Yunus; Demirci, Baris; Yazicioglu, Irfan
    This study critically analyzes the literature on food waste in restaurants. Through a systematic literature review approach based on the evaluation and synthesis of articles, existing gaps in the literature and key research directions for the future research agenda were identified. Thematic analysis was applied to organize the selected articles around five themes representing various aspects of food waste. The themes ranged from food waste in restaurants' operational processes to best practices. Accordingly, it was found that the increase in empirical research has brought both new findings and new problems concerning food waste at the end-consumer level in restaurants. Consumer research on plate waste at the end-consumer level and the type of food on the plate, as well as on doggy bags and their use as one of the good practices, require a special emphasis on responsible production and consumption and good practices in line with sustainable development goals.