Research Information System
Journal of Tourism and Gastronomy Studies, vol.5, no.4, pp.3-16, 2017 (TRDizin)
The purpose of this study was to develop G-KITCHQUAL (Green Kitchen Quality)
Measurement Model, which measures the direction of the relation between the customer
expectations and environment-friendly kitchen applications of businesses as Quality
Points. Also the purpose of this study to propose a model in the field of measuring the
green quality in kitchens, which is currently an empty field in the relevant literature. When
the scale was being developed, the existing and different international green certification
standards and service quality models were examined and adapted to kitchens; and the
environmental sensitivity of the kitchens were grouped under 22 statements and 7
dimensions. Reliability Analysis was applied to the data obtained after validity and
understandability tests. The confirmation of the quality scores of the scale was realized by
comparing the covering the expectation rates. The functionality of the model was tested in
restaurant businesses that had Tourism Operation License in Bursa and their customers in
December 2015. This study also revealed the fact that there were similarities and
differences at various diensions between the customer expectations and the practices of the
business in terms of Green Kitchen practices. Finding out the expectations of their
customers on environmental sensitivity, businesses can compare their practices and the
expectations, make their sensitivity on environmental issues visible in the eye of the
customers and thus obtain a competition advantage. The G-KITCHQUAL, which was
developed in this context, is the first study in that it makes visible the environmental
sensitivity of commercial kitchens.