The Effect of Travel Motivations of Tourists Participating in Cultural Tourism on Satisfaction and Recommendation: Şeb-i Arûs Example

Mustafa Cüneyt ŞAPCILAR, Figen KALKAN

  •  Year : 2023
  •  Vol : 2
  •  No : 2
  •  Page : 99-118
The primary purpose of this study is to measure the influence of travel motivations of tourists participating in cultural tourism on satisfaction and recommendation status. The questionnaire form was used as a data collection tool in the research and was applied to 410 local and foreign visitors who came to the Şeb-i Arûs ceremonies between 7-17 December 2019. ANOVA and simple linear regression tests were used in the analyses. According to the results of the research, it was determined that the visitors came to participate in Şeb-i Arûs ceremonies, were satisfied and would recommend them to their friends. As a result of the analysis, a significant relationship was found between the push factor dimensions of travel motivation sources and the recommendation status and between pull factor dimensions and satisfaction.
Cite this Article As : Kalkan, F., Şapçılar, C. (2023). Kültür turizmine katılan turistlerin seyahat motivasyonlarının memnuniyet ve tavsiye etme durumuna etkisi: Şeb-i Arûs örneği. NEÜ GASTRO, 2(2), 99-64. https://doi.org/10.54497/Gastromedia.2023.11

Description : Yazarların hiçbiri, bu makalede bahsedilen herhangi bir ürün, aygıt veya ilaç ile ilgili maddi çıkar ilişkisine sahip değildir. Araştırma, herhangi bir dış organizasyon tarafından desteklenmedi.Yazarlar çalışmanın birincil verilerine tam erişim izni vermek ve derginin talep ettiği takdirde verileri incelemesine izin vermeyi kabul etmektedirler. None of the authors, any product mentioned in this article, does not have a material interest in the device or drug. Research, not supported by any external organization. grant full access to the primary data and, if requested by the magazine they agree to allow the examination of data.
The Effect of Travel Motivations of Tourists Participating in Cultural Tourism on Satisfaction and Recommendation: Şeb-i Arûs Example, Research Article,
, Vol. 2 (2)
Received : 03.10.2023, Accepted : 08.12.2023 , Published Online : 31.12.2023
NeuGastro
ISSN: ;
E-ISSN: 3023-5693 ;
index index index