Havayolu İşletmelerinde Çalışan Kabin Personelinin Yurtdışı Seyahatlerinde Helal Yiyecek Tercihleri ve Bilgi Düzeyi
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2023-10-06
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info:eu-repo/semantics/openAccess
Özet
Bu araştırmanın amacı, havayolu işletmelerinde çalışan kabin personelinin yurtdışı seyahatlerinde helal yiyecek tercihleri ve bilgi düzeyini belirlemektir. Bu amaç doğrultusunda araştırmada nicel yöntem takip edilmiş ve ilişkisel tarama modeli kullanılmıştır. Araştırmanın örneklem grubunun belirlenmesi için tesadüfi olmayan örnekleme yöntemlerinden kartopu örnekleme yöntemi tercih edilmiştir. Bu şekilde 371 kabin personeli araştırmanın örneklem grubu olarak belirlenmiştir. Veri toplama aracı olarak demografik bilgi formu ve “Helal Gıdaya Yönelik Farkındalık, Algılama, Tutum ve Beklentiler Ölçeği” kullanılmıştır. Verilerin analizinde Sosyal Bilimler için İstatistik Programı, parametrik yöntemler takip edilmiş ve fark testleri için t-testi ve tek yönlü varyans analizi uygulanmıştır. Araştırmada faktör analizi yapılmış ve yapılan analiz sonucunda “tutum, algı ve bilgi” olmak üzere 3 farklı faktör ortaya çıkmıştır. Araştırmanın bulgularından hareketle havayolu işletmelerinde çalışan kabin personelinin yurtdışı gıda tüketiminde ilk sırada tüketilecek gıdanın helal olup olmadığına dikkat ettiği; helal gıda ile ilgili daha önce duydukları kavramlar arasından “helal gıda kavramı” ifadesini yüksek oranda belirttiği; helal gıda denince aklına ilk gelen kavram olarak “dinen tüketebilecek ürünler” ifadesini yüksek oranda tekrar ettikleri; katılımcıların yarısından fazlasının helal kavramını ölçüt olarak aldığı; alışverişte ürünlerin helal olup olmadığının sorgulandığı sonucuna ulaşılmıştır. Katılımcıların helal gıdaya yönelik farkındalık, algılama, tutum ve beklentilerinin yüksek olduğu tespit edilmiştir. Yapılan fark testleri sonucunda katılımcıların yurtdışı seyahatlerinde helal gıda yiyecek tercihleri ve bilgi düzeyleri cinsiyete, yaşa, eğitim durumuna, medeni duruma göre anlamlı yönde farklılaştığı belirlenmiştir. ?
The aim of this research is to determine the halal food preferences and knowledge level of the cabin personnel working in the airline companies in their international travels. For this purpose, the quantitative method was followed in the research and the relational survey model was used. Snowball sampling method, one of the non-random sampling methods, was used to determine the sample group of the study. In this way, 371 cabin personnel were determined as the sample group of the study. Demographic information form and ""Halal Food Awareness, Perception, Attitude and Expectations Scale"" were used as very collection tools. Parametric methods were followed in the analysis of the data and t-test and one-way analysis of variance were applied for difference tests. In the research, factor analysis was performed and as a result of the analysis, 3 different factors emerged as ""attitude, perception and knowledge"". Based on the findings of the research, it is stated that the cabin personnel working in the airline companies pay attention to whether the food to be consumed in the first place in foreign food consumption is halal; stated the phrase “halal food concept” at a high rate among the concepts they heard about halal food; they frequently repeat the phrase “products that can be consumed religiously” as the first concept that comes to mind when it comes to halal food; more than half of the participants took the concept of halal as a criterion; It was concluded that the products were questioned whether they were halal or not. It has been determined that the participants' awareness, perception, attitude and expectations towards halal food are high. As a result of the difference tests, it was determined that the halal food preferences and knowledge levels of the participants differed significantly according to gender, age, education level, and marital status in their travels abroad.."
The aim of this research is to determine the halal food preferences and knowledge level of the cabin personnel working in the airline companies in their international travels. For this purpose, the quantitative method was followed in the research and the relational survey model was used. Snowball sampling method, one of the non-random sampling methods, was used to determine the sample group of the study. In this way, 371 cabin personnel were determined as the sample group of the study. Demographic information form and ""Halal Food Awareness, Perception, Attitude and Expectations Scale"" were used as very collection tools. Parametric methods were followed in the analysis of the data and t-test and one-way analysis of variance were applied for difference tests. In the research, factor analysis was performed and as a result of the analysis, 3 different factors emerged as ""attitude, perception and knowledge"". Based on the findings of the research, it is stated that the cabin personnel working in the airline companies pay attention to whether the food to be consumed in the first place in foreign food consumption is halal; stated the phrase “halal food concept” at a high rate among the concepts they heard about halal food; they frequently repeat the phrase “products that can be consumed religiously” as the first concept that comes to mind when it comes to halal food; more than half of the participants took the concept of halal as a criterion; It was concluded that the products were questioned whether they were halal or not. It has been determined that the participants' awareness, perception, attitude and expectations towards halal food are high. As a result of the difference tests, it was determined that the halal food preferences and knowledge levels of the participants differed significantly according to gender, age, education level, and marital status in their travels abroad.."
Açıklama
Anahtar Kelimeler
Havayolu İşletmeleri, Helal Gıda, Kabin Personeli, Airlines, Halal Food, Cabin Crew
