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, cilt.38, 2026 (SSCI, Scopus)

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 38
  • Basım Tarihi: 2026
  • Doi Numarası: 10.1108/ijchm-05-2025-0666
  • Dergi Adı: INTERNATIONAL JOURNAL OF CONTEMPORARY HOSPITALITY MANAGEMENT
  • Derginin Tarandığı İndeksler: Social Sciences Citation Index (SSCI), Scopus, ABI/INFORM, Hospitality & Tourism Complete, Hospitality & Tourism Index, Index Islamicus, Psycinfo
  • Anahtar Kelimeler: Turkish cuisine brand, Culinary brand equity, Culinary brand experience, Culinary brand cultural competence, Culinary brand experiential value, S-O-R theory
  • Van Yüzüncü Yıl Üniversitesi Adresli: Evet