From the Kitchen to the Destination: Exploring the Influence of Cooking Classes on Destination Perception and Revisit Intention
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Abstract
This study investigates the influence of cooking class participation and active involvement on destination perception and revisit intention, focusing on Turkish cuisine as a case study. The research aims to understand how engaging in a hands-on cooking experience, preceded by exposure to cultural materials, shapes individuals' perceptions of a destination and their likelihood of revisiting it. Participants, who have never visited Turkey, will partake in a specially designed Turkish cooking class where they will be immersed in the culinary traditions of the country. Before the cooking session, participants will be exposed to videos and photos showcasing Turkish culture and landmarks to provide context for their cooking experience. During the cooking class, participants will actively engage in preparing a 4-course Turkish meal under the guidance of an instructor. Following the cooking session, semi-structured interviews will be conducted to explore participants' overall experiences and perceptions, as well as their intentions to visit Turkey in the future. Through qualitative analysis of interview data, this study seeks to uncover the nuanced ways in which cooking class participation influences participants' perceptions of Turkey as a destination and their willingness to revisit. Findings from this research will contribute to the understanding of the role of experiential activities, such as cooking classes, in shaping destination perception and tourist behavior.
Home Country
Türkiye
College
Muma College of Business
Specialization
Marketing
Faculty Sponsor
Cihan Cobanoglu
Poster
Presentation Type
Event
From the Kitchen to the Destination: Exploring the Influence of Cooking Classes on Destination Perception and Revisit Intention
This study investigates the influence of cooking class participation and active involvement on destination perception and revisit intention, focusing on Turkish cuisine as a case study. The research aims to understand how engaging in a hands-on cooking experience, preceded by exposure to cultural materials, shapes individuals' perceptions of a destination and their likelihood of revisiting it. Participants, who have never visited Turkey, will partake in a specially designed Turkish cooking class where they will be immersed in the culinary traditions of the country. Before the cooking session, participants will be exposed to videos and photos showcasing Turkish culture and landmarks to provide context for their cooking experience. During the cooking class, participants will actively engage in preparing a 4-course Turkish meal under the guidance of an instructor. Following the cooking session, semi-structured interviews will be conducted to explore participants' overall experiences and perceptions, as well as their intentions to visit Turkey in the future. Through qualitative analysis of interview data, this study seeks to uncover the nuanced ways in which cooking class participation influences participants' perceptions of Turkey as a destination and their willingness to revisit. Findings from this research will contribute to the understanding of the role of experiential activities, such as cooking classes, in shaping destination perception and tourist behavior.
