Tüketicilerin Tekirdağ Köftesine Karşı Tutum ve Davranışlarını Etkileyen Faktörler: İç ve Dış Kalite Kriterlerinin Etkisi

In the research, totally 200 surveys were carried out by talking face to face with five consumers who were randomly chosen out of each meatball restaurant from recorded 40 meatball restaurants inservice in Tekirdag which sell only meatball. The obtained data were statistically analyzed with the help of packaged software in electronic environment in terms of definitive and deductive statistics. Also, multivariate statistical methods were taken advantage of in the evaluation of consumers’ internal and outer quality criteria towards Tekirdag meatball. Under the enlightenment of these findings, the fame, brand, cost, etc. of the butcher or meatball restaurant which produces Tekirdag meatball have been determined as external quality criterion whereas smell, taste, color, texture, aroma, etc. have been determined as inner quality criterion in the end of the research.