Are there barriers to the intention of fish consumption in restaurants? Insights from Türkiye using an extension of the Theory of Planned Behaviour

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dc.contributor.authorApak, Omer Ceyhun
dc.date.accessioned2026-02-28T12:18:11Z
dc.date.available2026-02-28T12:18:11Z
dc.date.issued2025
dc.departmentBayburt Üniversitesi
dc.description.abstractThis paper examines the parallel mediating roles of attitude, subjective norms, and perceived behavioral control in the effect of perceived barriers on the intention to consume fish in restaurants. The study examines restaurant customers' intentions regarding fish consumption within the Theory of Planned Behaviour (TPB) framework. The study also used the relational survey model framework, a quantitative research design frequently used in social sciences. The study included 529 restaurant customers from seven cities that were randomly selected from seven different regions of T & uuml;rkiye. The data were analysed with SPSS and PROCESS macros. The study determined that perceived barriers, attitudes, subjective norms, and perceived behavioral control were related to the intention to consume fish, and that attitudes, subjective norms, and perceived behavioural control significantly mediated the relationship between perceived barriers and intention of fish consumption.
dc.identifier.doi10.2478/ejthr-2025-0018
dc.identifier.endpage266
dc.identifier.issn2182-4924
dc.identifier.issn2182-4916
dc.identifier.issue2
dc.identifier.startpage249
dc.identifier.urihttps://doi.org/10.2478/ejthr-2025-0018
dc.identifier.urihttps://hdl.handle.net/20.500.12403/6158
dc.identifier.volume15
dc.identifier.wosWOS:001667468300001
dc.identifier.wosqualityQ4
dc.indekslendigikaynakWeb of Science
dc.language.isoen
dc.publisherParadigm Publishing Services-De Gruyter Brill Sp Zoo
dc.relation.ispartofEuropean Journal of Tourism Hospitality And Recreation
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_WoS_20260218
dc.subjectPerceived Barriers
dc.subjectSubjective Norm
dc.subjectAttitude
dc.subjectPerceived Behavioral Control
dc.subjectIntention of Fish Consumption
dc.titleAre there barriers to the intention of fish consumption in restaurants? Insights from Türkiye using an extension of the Theory of Planned Behaviour
dc.typeArticle

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