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Nutrition, which is important for all living things, also constitutes the most basic need for humans. Humanity, trying to survive and continue its generation, has sought ways to reach food easily and comfortably throughout history. This effort has led to many changes and developments in food and nutrition until today. From the prehistoric period to the 19th century, the nutrition, which was in individual dimension, has developed over time until industrialization. Eating out has become a habit with the spread of food and beverage services, which have become a sector. Food and beverage businesses operating in the tourism sector are highly affected by national or international crises and risks. With the restrictions experienced after the Covid-19 epidemic that started around the world, food and beverage businesses had to temporarily stop their activities. However, they resumed their activities provided that the rules determined with the normalization process were followed. The negative conditions caused by the current epidemic during the quarantine or restriction process obscure the behavior of consumers regarding eating out. In this context, it was aimed to determine the eating intention of consumers with the planned behavior theory. According to the results of the research, it was concluded that the participants' attitudes towards eating out were high, their subjective norms were low, their perceived behavioral control was high, and their intentions were quite low. As a result of the correlation analysis, it was seen that the variables constituting the planned behavior theory have a significant relationship with each other. According to the regression analysis, it was determined that while attitude towards behavior did not have a significant effect on intention, subjective norms and perceived behavioral control had a significant effect on behavioral intention.

Covid-19 Sonrası Dışarıda Yemek Yeme Alışkanlıklarının Planlı Davranış Teorisi Kapsamında Değerlendirilmesi