Identifying the Potential Effects of Coronavirus Prevention (Covid-19) on the Restaurants / Cafes and the Consumer Preferences After Post-Epidemic in Turkey

This research aims to reveal the expectations of people in Turkey regarding the cafes and restaurant in during the phase called socially distanced Covid-19 life. The research employed online questionnaire administered and distributed via e-mails and social media with the aim of identifying what people expect from restaurant and cafe operators in terms of precautions. The research data was obtained voluntarily from the participants in accordance with the approval of the Scientific Research and Publication Ethics Committee of Iskenderun Technical University as a result of meeting No 02 dated 15.05.20220. The data was collected online by the convenience sampling method between May 16 and May 31, 2020 and 1148 participated the research. The Cronbach's Alpha (a) test and the scale reliability coefficient is 0,901. Explanatory factor analysis was conducted to test the construct validity of the data. As a result of the explanatory factor analysis, it was observed that the items belonging to the scale consisted of 3 factors; Cleaning and Hygiene Expectations, Restaurant Selection Criteria and Post-Epidemic Restaurant Expectations. The potential relationship between dimensions and demographic features was tested by applying independent t test and ANOVA test. The results show that there is relationship between participants' restaurant selection criteria and age and having a child, and also between the aforementioned three factors (Cleaning and Hygiene Expectations, Restaurant Selection Criteria and Post-Epidemic Restaurant Expectations) and gender. The comments regarding 122 other expectations and criteria were analyzed by content analysis method. Accordingly, the most important expectations of the participants from restaurant / cafe businesses are “Employees use masks, gloves and maintain physical distance”, “Evidence of hygiene control and the actions taken against the epidemic are visible” and “Having an open kitchen (via TV screen / smart applications)”.

Koronavirüs Salgınının (Kovid-19) Restoran/Kafeler Üzerindeki Olası Etkileri İle Salgın Sonrası Süreçteki Tüketici Tercihlerini Belirlemeye Yönelik Türkiye'de Bir Araştırma

: Bu çalışmanın amacı “COVID-19 sonrası kontrollü sosyal hayat” olarak isimlendirilen süreçte Türkiye’de ikamet eden vatandaşların restoran ve kafe işletmeleriyle ilgili tercih ve beklentilerini ortaya koymaktır. Araştırmada veri toplama aracı olarak anket tekniği kullanılmış, çevrimiçi olarak hazırlanan anketler Türk vatandaşlarına e-posta gönderimi ve sosyal medya yoluyla ulaştırılmıştır. Ankette, COVID-19 süreci ve sonrasındaki restoran/kafe tercih, beklentilerine ilişkin sorular yöneltilmiştir. Araştırma verileri, İskenderun Teknik Üniversitesi Bilimsel Araştırma ve Yayın Etiği Komitesinin 15.05.2020 tarihli 02 nolu toplantı sonucu ile onayı alındıktan sonra katılımcılardan gönüllü olarak elde edilmiştir. Veriler 16 Mayıs-31 Mayıs 2020 tarihleri arasında kolayda örnekleme yöntemiyle çevrimiçi toplanmış ve araştırmaya 1148 kişi katılmıştır. Çalışma sonunda ölçek Cronbach’s Alpha (a) testine tabi tutulmuştur ve ölçek güvenirlik katsayısının test sonrasında a=0,901 olduğu görülmüştür. Çalışmada elde edilen verilerin yapı geçerliliğini test edebilmek adına açıklayıcı faktör analizi yapılmıştır. Açıklayıcı faktör analizi sonucunda ölçeğe ait maddelerin, “Temizlik ve Hijyen Beklentileri”, “Restoran Seçim Ölçütleri” ve “Salgın Sonrası Restoran Beklentileri” olmak üzere 3 faktörden oluştuğu görülmüştür. Çalışmada elde edilen verilere bağımsız t testi ve ANOVA testi uygulanarak, boyutlar ve demografik özellikler arasındaki potansiyel ilişki test edilmiştir. Elde edilen sonuçlara göre, katılımcıların Restoran Seçim ölçütleri ile yaş ve çocuk sahipliği arasında; Temizlik ve Hijyen, Salgın Sonrası Restoran Beklenti faktörleri ile cinsiyet arasında bir ilişki olduğu görülmüştür. Diğer yandan katılımcılarca cevaplanan 122 diğer beklenti ve kriterlere ilişkin yorumlar içerik analizi yöntemiyle incelenmiştir. Buna göre katılımcıların restoran/kafelerden en önemli beklentileri “Çalışanların maske, eldiven kullanması ve fiziki mesafeyi koruması”, “Hijyen denetimi yapıldığına dair kanıtlar ile salgına yönelik alınan tedbirlerin görünür olması” ve “Mutfak'ta yapılan üretimin izlenebilir olması (TV ekranı/akıllı uygulamalar üzerinden izleyebilme veya gözle görünürlük)” şeklindedir.

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