Preference for Turkish ethnic foods in the USA

Journal of Ethnic Foods

Table 3 Factor Analysis Results of Success factors for an ethnic Turkish Restaurant

	Communality	Factor Load	Eigenvalue	Explained variance	Average	Standard deviation	Alpha
Factor I: food and service			5.279	22.584	4.164	0.636	0.802
8. Cultural experience	0.654	0.769			4.177	0.8694	0.744 ^*
7. Portion size	0.557	0.695			4.251	0.8127	0.767
4. Variety of food	0.540	0.674			4.104	0.9289	0.771
10.Table service quality	0.507	0.637			4.166	0.8030	0.781
6. Quickness of service	0.566	0.618			4.126	0.8416	0.756
II. Factor: awareness			1.730	20.163	3.410	0.892	0.818
11. Being a famous chef	0.749	0.852			3.137	1.1859	0.751
12. Brand image	0.788	0.850			3.276	1.1566	0.705
13. Promoted well	0.664	0.743			3.600	1.0559	0.773
9. Availability of price discounts	0.586	0.592			3.629	1.0307	0.839
Factor III: physical conditions			1.008	18.918	4.059	0.645	0.778
2. Convenient facilities of the restaurant	0.725	0.786			3.885	0.8012	0.668
1. The location of the restaurant	0.646	0.766			3.863	0.8799	0.726
3. Easy reservation	0.546	0.639			3.994	0.8270	0.729
14. Cleanliness of restaurant and kitchen	0.490	0.552			4.497	0.8226	0.769

Factor extraction method: Principal component analysis; Rotation method: Varimax
Kaiser-Meyer-Olkin Sample Adequacy: 88.1%;
Chi-Square for Bartlett's Test of Sphericity: 896,356 degrees of freedom (df): 78 p < 0.0001;
Total variance explained: 61.665%; n:175; Overall average: 3.900; S. deviation:0.587; Reliability coefficient for the whole scale: 0.873
Response categories: 1: Strongly disagree, 2: Disagree, 3: Undecided, 4: Agree, 5: Strongly agree *: Reliability coefficient of the factor when the item was deleted

ISSN: 2352-619X