Abstract:

Abstract This study aimed to investigate the relationships between tourists' perceptions of street flavors, their satisfaction and behavioral intentions within the framework of using, developing and maintaining street flavors as an attraction in terms of gastronomic tourism. The population of the research consists of domestic tourists visiting Adana. A statistically significant positive effect was found between all TSLA (The Scale of Perception of Street Flavors of Tourists) dimensions and TSLT (The Scale of Satisfaction of Street Flavors of Tourists). It is observed that the dimension that most affects the satisfaction of street flavors of tourists is the quality of food, and it is followed by the dimensions of hygiene, locality, quality of service, respectively. A negative statistically insignificant relationship was found between TSLA dimensions, service quality and TSLDN (The Scale of Behavioral Intention of Street Flavors of Tourists). It is observed that the dimension that most affects the intention of tourists to behave in street flavors is food quality, followed by the dimensions of hygiene and locality, respectively.

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