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• Akşit. Aşık, N. (2019). Çocuklu Ailelerin Restoran Seçimlerini Etkileyen Faktörler: İzmir’de BiR Araştırma. Güncel Turizm Araştırmaları Dergisi, April, 150–168. https://doi.org/10.32572/guntad.512583 Albayrak, A. (2014). Müşterilerin Restoran Seçimlerini Etkileyen Faktörler : İstanbul Örneği. Anatolia: Turizm Araştırmaları Dergisi, 4220, 190–201 Almohaimmeed, B. M. A. (2017). Restaurant Quality and Customer Satisfaction. International Review of Management and Marketing, 7(3), 42–49. Arıker, Ç. (2012). Tüketicilerin Restoran Seçiminde Kullandıkları Seçim kriterleri Demoğrafik ÖZellikleri Arasındaki İlişki. İstanbul Kültür Üniversitesi İ. İ B. F. İşletme Dergisi , 11–31 Assaf, Deery ve Jago (2010), Evaluating the Performance and Scale Characteristics of the Australian Restaurant Industry, Journal of Hospitality and Tourism Research, 35(4): 419-436 Atak, H. (2013). On-Maddeli Kişilik Ölçeǧi’nin Türk Kültürü’ne Uyarlanması {dotless}. Noropsikiyatri Arsivi, 50(4), 312–319. https://doi.org/10.4274/npa.y6128 Canoğlıu, M., & Ballı, E. (2018). Tüketicilerin Kebap Restoranı Tercihlerini Etkileyen Faktörler – Adana Örneği. Organizasyon Ve Yönetim Bilimleri Dergisi, 10(1), 30–43. Cömert, M., & Özata, E. (2016). Tüketicilerin Yöresel Restoranları Tercih Etme Nedenleri Ve Karadeniz Mutfağı Örneği. Uluslararası Sosyal Araştırmalar Dergisi, 9(42), 1963–1973. https://doi.org/10.1017/CBO9781107415324.004 Çoşkun, R., Altunışık, R., & Yıldırım, E. (2017). Sosyal Bilimlerde Araştırma Yöntemler Spss Uygulamalı (Sakarya Kitabevi). Dinçer, M. Z., & Özdemir Güzel, S. (2018). The Effect of Restaurant s Physical Environment on Perceived Value, Customer Satisfaction and Loyalty: Case of Istanbul. Journal of Tourism and Gastronomy Studies, 6(4), 626–643. https://doi.org/10.21325/jotags.2018.327 Ekincek, S., & Önçel, S. (2017). Sosyal Medyadaki Restoran Tüketici Yorumlarının Değerlendirilmesi: Foursquare Örneği - Evaluation of Restaurant Consumers Reviews in Social Media: The case of Foursquare. Journal of Business Research - Turk, 9(2), 404–419. https://doi.org/10.20491/isarder.2017.277 Ertürk, M. (2018). Müşterilerin Yiyecek İçecek İşletmeleri Tercihinde Etkili Olan Kriterler. Türk Turizm Araştırmaları Dergisi, 2(1). https://doi.org/10.26677/tutad.2018 Filion, K., & Powell, D. A. (2009). The Use of Restaurant İnspection Disclosure Systems As A Means Of Communicating Food Safety İnformation. Journal of Foodservice, 20(6), 287–297. https://doi.org/10.1111/j.1748-0159.2009.00151.x Güllü, K., & Atasoy, B. (2019). Gastronomi Turistlerinin Motivasyon Faktörlerinin İncelenmesi Investigation of Motivation Factors of Gastronomy Tourists. Anadolu Üniversitesi Sosyal Bilimler Dergisi, 19(4), 269–280. Ha, J. (2018). Why Do People Try Different Restaurants? the Investigation of Personality, Involvement, and Customer Satisfaction. International Journal of Hospitality and Tourism Administration, 00(00), 1–15. https://doi.org/10.1080/15256480.2018.1511498 Hjalager, A.-M. (2003). Tourism and Gastronomy. In Tourism and Gastronomy In (Vol. 31, Issue 3, pp. 21–35). https://doi.org/10.1016/j.annals.2003.12.014 Islam, N., Mustafi, M. A. A., Ahmed, M. S., Rashid, M. M., Kabir, M. A. U., & Nazrul, T. (2018). Factors Influencing the Selection of Restaurant for Dining in Dhaka City of Bangladesh. Global Journal of Management and Business Research, 18(7), 31–38. Jollifie, L. (2002). Principal Component Analysis (Second). Springer. Jung, J. M., Sydnor, S., Lee, S. K., & Almanza, B. (2015). A Conflict of Choice: How Consumers Choose Where To Go For Dinner. International Journal of Hospitality Management, 45(July 2018), 88–98. https://doi.org/10.1016/j.ijhm.2014.11.007 Karasar, N. (2018). Bilimsel Araştırma Yöntemleri (33rd ed.). Nobel Akademi Yayıncılık. Kim, S., & Chung, J.-E. (2011). Choosing Restaurant Criteria: Understanding The Roles of Restaurant Typeand Customers’ Socio-Demographic Characteristics, Ohio State University. Global Journal of Management and Business Research, 5(7), 70–86. https://doi.org/10.1017/CBO9781107415324.004 Kivela, J., & Crotts, J. C. (2006). Tourism and Gastronomy: Gastronomy’s Influence on How Tourists Experience a Destination. Journal of Hospitality and Tourism Research, 30(3), 354–377. https://doi.org/10.1177/1096348006286797 Mason, K., Jones, S., Benefield, M., & Walton, J. (2013). Consumer Perceptions of Quick Service Restaurants. Journal of International Business and Economics, 13(4), 109–116. https://doi.org/10.18374/jibe-13-4.8 Metz, J. (2014). Personality traits and food choice motives Explaining the intention of choosing organic products in restaurants, Master Thesis. Panthi, A., & Karki, D. (2018). How Food Quality , Price , Ambiance and Service Quality Effects Customer Satisfaction : A study on Nepalese Restaurants in Finland. TAVAK (2018), Türkiye’de Yeme-İçme Sektörünün Boyutları Gastronomi Ekonomisi (2018), https://tavakvakfi.org/wp-content/uploads/2019/01/2018-Gastronomi-Ekonomisi-2018-converted.pdf, (Erişim: 20.01.2020). Türkay, O. (2018). Fiyatlandırma ve Gelir Yönetimi. In Yiyecek-içecek Yönetimi (pp. 419–452). Untaru, E.-N., & Neacşu, A.-N. (2012). Perceptıons Of Restaurant Managers About The Qualıty of Products And Servıces Offered To Consumers. Case Study: The Cıty Of Brașov. Revista de Turism: Studii Si Cercetari in Turism, 0(13), 5–13. Van der Waldt, R., Greyling, M., & Kotze, T. G. (2014). Customers ’ perceptions of restaurant experience in Gauteng. Contemporary Management in Theory and Practice, November, 149–157. Yüksekbilgili, Z. (2014). A Research on Restaurant Preferences Criteria. Journal of Yasar University, 9(36), 6261–6380. Akşit. Aşık, N. (2019). Çocuklu Ailelerin Restoran Seçimlerini Etkileyen Faktörler: İzmir’de BiR Araştırma. Güncel Turizm Araştırmaları Dergisi, April, 150–168. https://doi.org/10.32572/guntad.512583 Albayrak, A. (2014). Müşterilerin Restoran Seçimlerini Etkileyen Faktörler : İstanbul Örneği. Anatolia: Turizm Araştırmaları Dergisi, 4220, 190–201. Almohaimmeed, B. M. A. (2017). Restaurant Quality and Customer Satisfaction. International Review of Management and Marketing, 7(3), 42–49. Arıker, Ç. (2012). Tüketicilerin Restoran Seçiminde Kullandıkları Seçim kriterleri Demoğrafik ÖZellikleri Arasındaki İlişki. İstanbul Kültür Üniversitesi İ. İ B. F. İşletme Dergisi , 11–31. Assaf, Deery ve Jago (2010), Evaluating the Performance and Scale Characteristics of the Australian Restaurant Industry, Journal of Hospitality and Tourism Research, 35(4): 419-436 Atak, H. (2013). On-Maddeli Kişilik Ölçeǧi’nin Türk Kültürü’ne Uyarlanması {dotless}. Noropsikiyatri Arsivi, 50(4), 312–319. https://doi.org/10.4274/npa.y6128 Canoğlıu, M., & Ballı, E. (2018). Tüketicilerin Kebap Restoranı Tercihlerini Etkileyen Faktörler – Adana Örneği. Organizasyon Ve Yönetim Bilimleri Dergisi, 10(1), 30–43. Cömert, M., & Özata, E. (2016). Tüketicilerin Yöresel Restoranları Tercih Etme Nedenleri Ve Karadeniz Mutfağı Örneği. Uluslararası Sosyal Araştırmalar Dergisi, 9(42), 1963–1973. https://doi.org/10.1017/CBO9781107415324.004 Çoşkun, R., Altunışık, R., & Yıldırım, E. (2017). Sosyal Bilimlerde Araştırma Yöntemler Spss Uygulamalı (Sakarya Kitabevi). Dinçer, M. Z., & Özdemir Güzel, S. (2018). The Effect of Restaurant s Physical Environment on Perceived Value, Customer Satisfaction and Loyalty: Case of Istanbul. Journal of Tourism and Gastronomy Studies, 6(4), 626–643. https://doi.org/10.21325/jotags.2018.327 Ekincek, S., & Önçel, S. (2017). Sosyal Medyadaki Restoran Tüketici Yorumlarının Değerlendirilmesi: Foursquare Örneği - Evaluation of Restaurant Consumers Reviews in Social Media: The case of Foursquare. Journal of Business Research - Turk, 9(2), 404–419. https://doi.org/10.20491/isarder.2017.277 Ertürk, M. (2018). Müşterilerin Yiyecek İçecek İşletmeleri Tercihinde Etkili Olan Kriterler. Türk Turizm Araştırmaları Dergisi, 2(1). https://doi.org/10.26677/tutad.2018. Filion, K., & Powell, D. A. (2009). The Use of Restaurant İnspection Disclosure Systems As A Means Of Communicating Food Safety İnformation. Journal of Foodservice, 20(6), 287–297. https://doi.org/10.1111/j.1748-0159.2009.00151.x Güllü, K., & Atasoy, B. (2019). Gastronomi Turistlerinin Motivasyon Faktörlerinin İncelenmesi Investigation of Motivation Factors of Gastronomy Tourists. Anadolu Üniversitesi Sosyal Bilimler Dergisi, 19(4), 269–280. Ha, J. (2018). Why Do People Try Different Restaurants? the Investigation of Personality, Involvement, and Customer Satisfaction. International Journal of Hospitality and Tourism Administration, 00(00), 1–15. https://doi.org/10.1080/15256480.2018.1511498 Hjalager, A.-M. (2003). Tourism and Gastronomy. In Tourism and Gastronomy In (Vol. 31, Issue 3, pp. 21–35). https://doi.org/10.1016/j.annals.2003.12.014 Islam, N., Mustafi, M. A. A., Ahmed, M. S., Rashid, M. M., Kabir, M. A. U., & Nazrul, T. (2018). Factors Influencing the Selection of Restaurant for Dining in Dhaka City of Bangladesh. Global Journal of Management and Business Research, 18(7), 31–38. Jollifie, L. (2002). Principal Component Analysis (Second). Springer. Jung, J. M., Sydnor, S., Lee, S. K., & Almanza, B. (2015). A Conflict of Choice: How Consumers Choose Where To Go For Dinner. International Journal of Hospitality Management, 45(July 2018), 88–98. https://doi.org/10.1016/j.ijhm.2014.11.007 Karasar, N. (2018). Bilimsel Araştırma Yöntemleri (33rd ed.). Nobel Akademi Yayıncılık. Kim, S., & Chung, J.-E. (2011). Choosing Restaurant Criteria: Understanding The Roles of Restaurant Typeand Customers’ Socio-Demographic Characteristics, Ohio State University. Global Journal of Management and Business Research, 5(7), 70–86. https://doi.org/10.1017/CBO9781107415324.004 Kivela, J., & Crotts, J. C. (2006). Tourism and Gastronomy: Gastronomy’s Influence on How Tourists Experience a Destination. Journal of Hospitality and Tourism Research, 30(3), 354–377. https://doi.org/10.1177/1096348006286797 Mason, K., Jones, S., Benefield, M., & Walton, J. (2013). Consumer Perceptions of Quick Service Restaurants. Journal of International Business and Economics, 13(4), 109–116. https://doi.org/10.18374/jibe-13-4.8 Metz, J. (2014). Personality traits and food choice motives Explaining the intention of choosing organic products in restaurants, Master Thesis. Panthi, A., & Karki, D. (2018). How Food Quality , Price , Ambiance and Service Quality Effects Customer Satisfaction : A study on Nepalese Restaurants in Finland. TAVAK (2018), Türkiye’de Yeme-İçme Sektörünün Boyutları Gastronomi Ekonomisi (2018), https://tavakvakfi.org/wp-content/uploads/2019/01/2018-Gastronomi-Ekonomisi-2018-converted.pdf, (Erişim: 20.01.2020). Türkay, O. (2018). Fiyatlandırma ve Gelir Yönetimi. In Yiyecek-içecek Yönetimi (pp. 419–452). Untaru, E.-N., & Neacşu, A.-N. (2012). Perceptıons Of Restaurant Managers About The Qualıty of Products And Servıces Offered To Consumers. Case Study: The Cıty Of Brașov. Revista de Turism: Studii Si Cercetari in Turism, 0(13), 5–13. Van der Waldt, R., Greyling, M., & Kotze, T. G. (2014). Customers ’ perceptions of restaurant experience in Gauteng. Contemporary Management in Theory and Practice, November, 149–157. Yüksekbilgili, Z. (2014). A Research on Restaurant Preferences Criteria. Journal of Yasar University, 9(36), 6261–6380. Yüksel, A., & Yüksel, F. (2003). Measurement of Tourist Satisfaction With Restaurant Services: A Segment-Based Approach. Journal of Vacation Marketing, 9(1), 52–68. https://doi.org/10.1177/135676670200900104