A Model Proposal for The Use of "Gülez Method" in Determining Satisfaction Potential from Restaurant Experience

Abstract

This study aims to develop a method that will concretely reveal the potential of restaurants to satisfy the consumer. In the literature review, it was seen that the factors determining the satisfaction of consumers with the restaurant experience were grouped as food-related factors, service-related factors, atmosphere-related factors and other factors that could be included under the heading of convenience. Various factors included in the aforementioned titles are listed depending on the frequency of being addressed in studies on the subject in the literature. Firstly, the model created by Gülez (1990) to determine the recreation potential in the forest was adapted to determine the satisfaction levels for these factors. Thus, by analyzing the satisfaction of the consumers from the restaurant experience, it aimed to create a concrete value under the heading of the potential of the restaurants to create consumer satisfaction. Within the scope of the study, it was evaluated that the factors in the model created to determine the potential of satisfaction from the restaurant experience have the capacity to reflect the relevant literature. In addition, the advantages and disadvantages of the model are revealed. In addition, it is also revealed that the success of the model can be evaluated effectively by future studies, testing the data obtained from restaurant visitors.