EXPLORING THE FOOD TOURISM EXPERIENCES OF POP CULTURE-THEMED RESTAURANTS
| dc.contributor.author | Burak Çetiner | |
| dc.contributor.author | Ateş Gül Ergun | |
| dc.contributor.author | Aylin Çalışkan | |
| dc.contributor.author | Nour Afiouni | |
| dc.contributor.author | Çetiner, Burak | |
| dc.contributor.author | Afiouni, Nour | |
| dc.contributor.author | Çalışkan, Aylin | |
| dc.contributor.author | Ergun, Ateş Gül | |
| dc.date.accessioned | 2025-10-06T17:48:47Z | |
| dc.date.issued | 2025 | |
| dc.description.abstract | Based on the case study analysis students should be able to: obtain a better understanding of the processes behind designing and conceptualizing a theme restaurant, determine the crucial aspects that play a role in creation of an immersive dining experience, understand the role of social media utilization influencer partnerships and promoting through events in marketing of themed restaurants, discuss how to incorporate different various dietary options and the restaurant’s theme into the menu to offer an inclusive and immersive dining experience, and recognize the importance of adhering to legal regulations and cultural norms in restaurant marketing. © 2025 Elsevier B.V. All rights reserved. | |
| dc.identifier.doi | 10.4324/9781003583547-23 | |
| dc.identifier.isbn | 9781032951751, 9781040351598 | |
| dc.identifier.isbn | 9781040351598 | |
| dc.identifier.isbn | 9781032951751 | |
| dc.identifier.scopus | 2-s2.0-105002832899 | |
| dc.identifier.uri | https://www.scopus.com/inward/record.uri?eid=2-s2.0-105002832899&doi=10.4324%2F9781003583547-23&partnerID=40&md5=e17c2c8a690219a3d28169f38fa243c5 | |
| dc.identifier.uri | https://gcris.yasar.edu.tr/handle/123456789/8118 | |
| dc.identifier.uri | https://doi.org/10.4324/9781003583547-23 | |
| dc.language.iso | English | |
| dc.publisher | Taylor and Francis | |
| dc.relation.ispartof | International Case Studies in Food Tourism | |
| dc.rights | info:eu-repo/semantics/closedAccess | |
| dc.title | EXPLORING THE FOOD TOURISM EXPERIENCES OF POP CULTURE-THEMED RESTAURANTS | |
| dc.type | Book Part | |
| dspace.entity.type | Publication | |
| gdc.author.scopusid | 57191166386 | |
| gdc.author.scopusid | 57220007530 | |
| gdc.author.scopusid | 59742785400 | |
| gdc.author.scopusid | 59743124700 | |
| gdc.bip.impulseclass | C5 | |
| gdc.bip.influenceclass | C5 | |
| gdc.bip.popularityclass | C5 | |
| gdc.coar.type | text::book::book part | |
| gdc.collaboration.industrial | false | |
| gdc.description.department | ||
| gdc.description.departmenttemp | [Çetiner B.] Yasar University, Izmir, Turkey; [Ergun A.G.] Yasar University, Turkey; [Çalışkan A.] Yasar University, Turkey; [Afiouni N.] Yasar University, Turkey | |
| gdc.description.endpage | 252 | |
| gdc.description.publicationcategory | Kitap Bölümü - Uluslararası | |
| gdc.description.startpage | 244 | |
| gdc.identifier.openalex | W4408905552 | |
| gdc.index.type | Scopus | |
| gdc.oaire.diamondjournal | false | |
| gdc.oaire.impulse | 0.0 | |
| gdc.oaire.influence | 2.3811355E-9 | |
| gdc.oaire.isgreen | false | |
| gdc.oaire.popularity | 2.5970819E-9 | |
| gdc.oaire.publicfunded | false | |
| gdc.openalex.fwci | 0.0 | |
| gdc.openalex.normalizedpercentile | 0.16 | |
| gdc.opencitations.count | 0 | |
| gdc.plumx.scopuscites | 0 | |
| gdc.scopus.citedcount | 0 | |
| gdc.virtual.author | Çetiner, Burak | |
| gdc.virtual.author | Bilir, Levent | |
| oaire.citation.endPage | 252 | |
| oaire.citation.startPage | 244 | |
| person.identifier.scopus-author-id | Çetiner- Burak (57220007530), Ergun- Ateş Gül (59742785400), Çalışkan- Aylin (57191166386), Afiouni- Nour (59743124700) | |
| relation.isAuthorOfPublication | e5da8991-8f2e-47a5-839a-326f4c96476a | |
| relation.isAuthorOfPublication | d476c19f-cdc7-4a24-b40c-848981edcc6a | |
| relation.isAuthorOfPublication.latestForDiscovery | e5da8991-8f2e-47a5-839a-326f4c96476a | |
| relation.isOrgUnitOfPublication | ac5ddece-c76d-476d-ab30-e4d3029dee37 | |
| relation.isOrgUnitOfPublication.latestForDiscovery | ac5ddece-c76d-476d-ab30-e4d3029dee37 |