Özet:

The aim of the study is to determine variables of university students’ preferences of fast food products according to the severity, and to find out if there are differences according to demographic variables. For the purpose of an accurate assessment of the study, as the data collection tool, the survey technique was applied. The research population consists of 406 students of Dicle University. Easy sampling technique was used in the study. In the analysis of data, frequency and percentage values were used for demographic features. In the results of analysis, the average and standard deviation of the factors affecting fast food consumption were determined. The most important reason which effects participant students’ fast food consumption is “the product characteristics” and then “the speed” and “the price policy”. The factors of “physical elements” and “the image of the company’s promotional activities” can be considered as the least important two factors out of six factors used. The results of the study were discussed and recommendations were offered for practitioners

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