Enhancing the nation's culinary brand: exploring the branding of Turkish cuisine with the stimulus-organism-response theory

Cakir M., Sengul S.

INTERNATIONAL JOURNAL OF CONTEMPORARY HOSPITALITY MANAGEMENT, 2026 (SSCI, Scopus) identifier

  • Publication Type: Article / Article
  • Publication Date: 2026
  • Doi Number: 10.1108/ijchm-05-2025-0666
  • Journal Name: INTERNATIONAL JOURNAL OF CONTEMPORARY HOSPITALITY MANAGEMENT
  • Journal Indexes: Social Sciences Citation Index (SSCI), Scopus, ABI/INFORM, Hospitality & Tourism Complete, Hospitality & Tourism Index, Index Islamicus, Psycinfo
  • Keywords: Turkish cuisine brand, Culinary brand equity, Culinary brand experience, Culinary brand cultural competence, Culinary brand experiential value, S-O-R theory
  • Van Yüzüncü Yıl University Affiliated: Yes