THE IMPACT OF CHEFS’ NATIONAL CUISINE PERCEPTIONS ON THEIR INTENTION TO PURCHASE LOCAL FOOD
Bahattin Ozdemir, Ayla Aydin, Osman Caliskan, Gokhan Yilmaz
DOI: 10.35666/25662880.2015.1.495
UDC: 338.486.3:640.45-051(560)
Abstract: The purpose of this study is to understand the role of chefs‘ perceptions of national cuisine in their intention to purchase local food. Data were collected through a survey instrument which includes individual scales for chefs‘ perceptions of national cuisine and their intentions to buy local food. 106 questionnaires were distributed to chefs attending to activities held by Turkish Chefs Federation in Antalya ANFAS Fairground between 26 and 28 February 2015. Within a convenient sampling method, 74 questionnaires were returned and 67 of these were included into the subsequent analyses. Following the reliability and validity analysis of the scales, the results showed that chefs perceived national cuisine in three domains as cost, labor and popularity, and the findings of regression analysis indicated that the cost dimension of national cuisine perception influenced chefs‘ intention to purchase local food.
Keywords: Local Food, National Cuisine, Chefs‘ Perceptions, Purchasing Local Food, Turkey