Turizm Fakültesi

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AFLATOXIN M1 IN TRADITIONAL HOMEMADE YOGHURTS MARKETED IN SOUTHEASTERN TURKEY
(Fresenius Environmental Bulletin, 2019) Gürbüz, Semra; Kılıç Altun, Serap
This study was performed to determine the presence and levels of aflatoxin M1 (AFM1) in yoghurt produced by traditional methods in small scale enterprises in Mardin located in Southeastern Turkey and to evaluate the yoghurt in terms of food safety. A total of 90 yoghurt samples, 42 from Mardin and 48 from rfa were collected from small-scale retailers and tested for AFM1 by enzyme-linked immunosorbent assay (ELISA). AFM1 was detected in 34 (37.8 %) of 90 yoghurt samples at the levels ranging from 10 to 515 ng/kg. Five (11.9 %) samples (ranging from 10 to 515 ng/kg) from Mardin and 29 (60.4 %) samples (ranging from 10 to 101 ng/kg) nl AFM1. There was a statistically significant difference between the samples collected Mardin and rfa concerning the presence frequency of AFM1 (p=0.000). The AFM1 levels of 16 (17.8 %) positive yoghurt samples were higher than the legal limits. The results of this study have revealed that the traditionally produced homemade yoghurt is contaminated with AFM1 and poses health risk for consumers.
Akademik Disiplin Olarak Gastronomi: Kavramsal Bir Çalışma
(Seyahat ve Otel İşletmeciliği Dergisi, 2018) SEYİTOĞLU, Faruk; Çalışkan, Osman
Bu araştırmada akademik disiplin olma ölçütlerinin yardımıyla gastronominin akademik disiplin olarak konumu incelenmiştir. Paradigma ve kuramsal alt yapı bakımından eksiklik, özgün bir araştırma sorusunun eksikliği ve doktora programlarının yaygın olmayışı gibi olumsuzluklar olsa da üniversitelerde gastronomi bölümlerinin sayıca artması, lisans ve lisansüstü eğitimlerin yaygınlaşması, akademik dergilerin çoğalması ve gastronomi alanında bir bilim camiasının oluşmaya başlaması gibi olumlu gelişmelerin akademik disiplin olma yolunda avantaj sağladığı düşünülmektedir. Literatürde, gastronomi alanının akademik bir disiplin olarak mevcut durumuyla ilgili disiplin olma ölçütlerine göre değerlendirildiği herhangi bir çalışmaya rastlanmaması sebebiyle bu çalışmanın hem ilgili literatüre fayda sağlayacağı hem de ileride yapılacak çalışmalara ışık tutacağı düşünülmektedir.
Algılanan Destinasyon Yiyecek İçecek İmajının Tekrar Ziyarete Etkisi
(2019) Coşkun, Gözde Nur; Demircan, Şeyhmus; Çeken, Hüseyin
Günümüzde teknolojinin gelişmesi, ulaşım olanaklarının artması ve insanlardaki gezme görme isteği ile merak güdüsü onları seyahate yönlendirmektedir. Seyahatlerin artması, bölge turizmini geliştirmekte ve bölge halkına turizm bilincini aşılamakta gelen ziyaretçilere de farklı deneyim kazandırmaktadır. Gerçekleştirilen bu turistik faaliyetlerde yiyecek ve içecek tüketimi günlük yeme-içme alışkanlıklarının bir tekrarı olmayıp, farklı ve daha önce tadılmamış lezzetler/gıdaları tatmayı kapsayan çekici bir deneyimi oluşturmaktadır. Yüksek tatmin sağlanmış bir tatil deneyimi turistlerin destinasyon algısına pozitif yönde etki etmekte ve aynı zamanda tekrar ziyaret niyetinde de etkili olabilmektedir. Ziyaret edilen destinasyonun yöresel yemeklerinin lezzetleri, gelen ziyaretçilerin bölge hakkındaki tarihi, sosyo kültürel algılarına ek olarak yörenin imajına olumlu katkı sağlayabilmektedir. Buna paralel olarak da araştırmanın amacı farklı motivasyonlar ile turistik faaliyetlere katılan turistlerin, ziyaret edilen bölgedeki yiyecek ve içeceklerin lezzetinin nasıl bir algı yarattığı ve destinasyon seçiminde yöresel yemeklerin rolünü ortaya koymaktır. Araştırmanın çalışma alanı mutfak kültürü açısından zengin olan Güneydoğu Anadolu Bölgesi seçilmiş olup bölgedeki Adana, Diyarbakır, Gaziantep, Hatay, Mardin ve Şanlıurfa illerini farklı amaçlarla ziyaret eden turistler arasından seçilen 390 ziyaretçi araştırmanın örneklemini oluşturmaktadır. Araştırmanın yöntemi ise nicel araştırma yöntemlerinden anket tekniği ile veri toplama oluşturmaktadır. Verilerin analizinde mutlak ve yüzde değer faktör analizi, basit regresyon ve çoklu regresyon analizi kullanılmıştır. Araştırma kapsamına alınan ziyaretçilerin yarısından fazlası 18-44 yaş aralığında, ön lisans ve lisans eğitime sahiptir. Ziyaretçilerin ortalama %84’ü bulundukları destinasyonu daha önce ziyaret ettiklerini belirtmişlerdir. Yapılan basit regresyon analizine göre destinasyon imajı üzerinde yöresel yemeklerin anlamlı pozitif bir etkiye sahip olduğu belirlenmiştir.
Amerikan Mutfak Kültürünün Gelişim Süreci
(Journal of Tourism and Gastronomy Studies, 2015) Yarış, Ahmet; Durlu-Özkaya, Fügen
American Cuisine is a description of cuisine that indigenous to people who live in the United States of America. The purpose of this study is to examine the development of foodways in the United States and to determine how cuisine in the United States interacted with other cultures. For this purpose, review of American history, culinary cultures and international migration to the US literature were conducted. It can be said that blending of cooking and nourishment methods of Native Americans and Europeans has formed a basis for American Cuisine culture. Over time, with new migrations to the region and with the expansion of the United States border, culinary culture in the new land has interacted with the culinary culture of the new settlers. With the migration to the region, varied cuisine culture has merged, thus American cuisine has developed and diversified. Consequently, due to American cuisine culture hard to define, the need for two concepts are emerging. These concepts are regionalism and diversity. Therefore, American cuisine culture can be defined by regionalism and diversity. These regional cuisines are New England, Middle Region and South Region in the Colonial Period, and Louisiana, Tex-Mex, California, and Hawaii in Post-Colonial Period.
Antecedents of Gastronomy Destination Brand Equity: an Examination of Gastronomy Experience, Motivation, and Destination Satisfaction
(Advances in Hospitality and Tourism Research (AHTR), 2023) Kodas, Davut; Özel, Çağıl Hale
This paper aims to test the relationships among gastronomic experience, motivation, destination satisfaction, and gastronomy destination brand equity. Data (n:600) was gathered from domestic visitors visiting Gaziantep in March, April to May 2018. Scale development to measure gastronomy experiences and scale adaptation process of destination brand equity were carried out. The relationships among the variables were examined with structural equation modeling. According to the findings, except H5 and H8, all hypotheses are significant in the research model. At the end of the study, significant theoretical and managerial implications were provided for the tourism providers and destination marketers, and managers.
Applicability of Supplier Selection Using the Electre Method in Food and Beverage Industry
(2023) Yiğit, Serkan
The food and beverage industry is now experiencing rapid growth, making it one of the most rapidly expanding industries in the present day. Because of this expansion, the drinks and food industry has encountered a significant challenge pertaining to the process of supplier selection. The implementation of supply chain management has more challenges in comparison to other industries, particularly in the context of food and beverage businesses, which typically rely on a vast array of about 3000 items to facilitate the provision of their services. Nevertheless, empirical research indicates that the advantages of proficient supply chain management within the food and beverage industry are significant and should not be disregarded. Within the scope of this research, the present setting provides an overview of the supplier selection criteria established for food and beverage businesses. It is emphasized that these criteria are subject to potential modifications based on the specific goals of each organization. The evaluation of the Electre technique, which is one of many decision-making approaches, has been conducted to determine its effectiveness in supplier selection within the food and beverage business. This paper aims to elucidate the application phases of the Electre method. The objective of this research is to assess the viability of using the Electre technique as a supplier selection criterion in the context of food and beverage businesses.
Aşçılık Kurs Deneyimi ve Bileşenleri
(Paradigma Akademi, 2023) Yiğit, Serkan
Aşçılık kursları, turizm deneyimi kapsamında önemli bir etkinlik olarak değerlendirilmektedir. Gerçekleştirilen bu çalışmada; aşçılık kursu deneyimi ile ilgili yapılan akademik çalışmalar, sistematik literatür taraması kapsamında içerik analizi aracılığıyla analiz edilmiş ve aşçılık kursu deneyimini oluşturan bileşenler ortaya çıkarılmaya çalışılmıştır. Ortaya çıkarılan bileşenler ana temalar ve bu ana temaları oluşturan kodlar, bulgular olarak sunulmuştur. Çalışmanın ilerleyen bölümlerinde aşçılık kurslarının genel özellikleri, daha önce yapılan çalışmalar ve aşçılık kursu bileşenleri üzerinde durulacaktır.
Biyojen Aminlerin Gıda Kalitesi ve Güvenliği açısından önemi
(ANADOLU I. ULUSLARARASI MULTİDİSİPLİNER ÇALIŞMALAR KONGRESİ 28-29 Aralık 2018 – DİYARBAKIR TAM METİN KİTABI, 2018) Gürbüz, Semra; Çelikel Güngör, Aslı; Toprak, Lokman
Biyojen aminler çoğunlukla amino asitlerin mikrobiyel dekarboksilasyonu sonucu oluşan düşük molekül ağırlıklı organik bazlardır. Gıdalarda bulunan başlıca biyojen aminler histamin, putresin, kadaverin, tiramin, triptamin, 2- feniletilamin, spermin, spermidin ve agmatindir. Gıdalarda biyojen aminlerin oluşumu; ham madde kalitesi, gıdanın fiziko-kimyasal özellikleri, depolama, dağıtım, üretim ve işleme koşulları, dekarboksilaz pozitif mikroorganizmaların mevcudiyeti, serbest amino asit varlığı gibi çok sayıda faktöre bağlıdır. Bu bileşiklerin yüksek miktarlarının tüketimi insanlarda toksik etkiye ve nadiren de ölümlere yol açabilmektedir. Biyojen aminler gıdanın hijyenik kalitesini göstermesi ve tüketimleri neticesinde oluşan toksik etkileri nedeniyle gıda güvenliği açısından önem taşımaktadırlar. Bu çalışmada, gıdalardaki biyojen aminlerin varlığının gıda güvenliği açısından önemi ile tüketici sağlığı açısından oluşturabileceği problemlerinin değerlendirilmesi amaçlanmıştır.
Bölgesel Turizmin Gelişmesinde Kalkınma Ajanslarının Rolü: Mardin Örneği
(I. Eurasia International Tourism Congress: Current Issues, Trends, and Indicators, 2015) SARI, Yaşar; AYKOL, Şehmus; GÜLERTEKİN GENÇ, Seray; KODAŞ, Betül
Kalkınma ajansları bölgelerarası kalkınma farklarının azaltılmasında önemli roller üstlenmiştir. Turizm bölgelerarası kalkınma farklarının azaltılmasında en önemli sektörlerin başında gelmektedir. Bu çalışmada DİKA’nın (Dicle Kalkınma Ajansı) Mardin İli genelinde turizme olan katkılarının incelenmesi amaçlanmıştır. Çalışmada veri toplama tekniği olarak nitel araştırma yöntemlerinden görüşme tekniği ve doküman analizi kullanılmıştır. Araştırmada amaçlı örnekleme yönteminden faydalanılmıştır. 30 Ocak 2015 tarihinde bir kişiyle yüz yüze görüşme yapılmıştır. Elde edilen bulgulara göre DİKA’nın turizm gelişmesine yönelik Mardin İlinde planlama, programlama ve danışmanlık hizmetleri verdiği; bunun yanında mali ve teknik desteklerde de bulunduğu görülmektedir. Ancak, yapılan yatırımların tam anlamıyla istenilen düzeyde olmadığı tespit edilmiştir. Bu bağlamda gerek araştırmacılara gerekse uygulamacılara bir takım öneriler sunulmuştur.
BÖLGESEL TURİZMİN GELİŞMESİNDE KALKINMA AJANSLARININ ROLÜ: MARDİN ÖRNEĞİ
(2015) SARI, Yaşar; AYKOL, Şehmus; GÜLERTEKİN GENÇ, Seray; KODAŞ, Betül
Kalkınma ajansları bölgelerarası kalkınma farklarının azaltılmasında önemli roller üstlenmiştir. Turizm bölgelerarası kalkınma farklarının azaltılmasında en önemli sektörlerin başında gelmektedir. Bu çalışmada DİKA’nın (Dicle Kalkınma Ajansı) Mardin İli genelinde turizme olan katkılarının incelenmesi amaçlanmıştır. Çalışmada veri toplama tekniği olarak nitel araştırma yöntemlerinden görüşme tekniği ve doküman analizi kullanılmıştır. Araştırmada amaçlı örnekleme yönteminden faydalanılmıştır. 30 Ocak 2015 tarihinde bir kişiyle yüz yüze görüşme yapılmıştır. Elde edilen bulgulara göre DİKA’nın turizm gelişmesine yönelik Mardin İlinde planlama, programlama ve danışmanlık hizmetleri verdiği; bunun yanında mali ve teknik desteklerde de bulunduğu görülmektedir. Ancak, yapılan yatırımların tam anlamıyla istenilen düzeyde olmadığı tespit edilmiştir. Bu bağlamda gerek araştırmacılara gerekse uygulamacılara bir takım öneriler sunulmuştur
Çanakkale
(Detay Yayıncılık, 2023) Akgül, Onur
Çanakkale ilinin somut olmayan kültürel miras değerleri açıklanmış, örnekler verilmiş ve bunlara ilişkin fotoğraf, video ve detaylı kaynak bilgileri paylaşılmıştır.
Case Study as a Research Method in Hospitality and Tourism Research: A Systematic Literature Review (1974–2020)
(Cornell Hospitality Quarterly, 2021) Çakar, Kadir; Aykol, Şehmus
This systematic literature review aimed to investigate the use of case study method in hospitality and tourism research to increase the awareness about the use of case study as a research method. Data were collected (n = 871) from 10 leading hospitality and tourism journals published between 1974 and 2020. A thematic analysis of the data was conducted using Leximancer as a computer-aided analysis software. The study findings reveal an overall mislabel and misuse of the case study method. Suggestions are provided to improve case study method applications and increase case study research for more theory development in hospitality and tourism research
Coğrafi İşaret Tescil Belgesi Almış Balların Genel ve ayırt Edici Özellikleri
(ANADOLU I. ULUSLARARASI MULTİDİSİPLİNER ÇALIŞMALAR KONGRESİ 28-29 Aralık 2018 – DİYARBAKIR TAM METİN KİTABI, 2018) Gürbüz, Semra; Çelikel Güngör, Aslı; Toprak, Lokman
Geographical indication is a sign indicating a differentiated product from its counterparts, depending on the geographical area it originates. The main objectives of the registration of the geographical indication are the protection of the product, the producer and the consumer. Although Turkey is one of the world's most honey producing countries have taken honey geographical indication registration certificate number is extremely limited. In this study, the details of Muğla Pine Honey, Pervari Honey, Ardahan Flower Honey and Kars Honey, which have received a geographical sign registration certificate, will be examined.
COMPOSITE EDIBLE FILMS AND THEIR FEATURES
(4 th International Conference on Engineerg and Natural Science, 2-6 May 2018, Abstract Book, 2018) Çelikel, Aslı; Akın, Mutlu Buket; Akın, Musa Serdar; Göncü, Büşra; Eren Karahan, Leyla
Edible films are materials that are not synthetic and can be consumed with food, coated with various methods on the surface of the product in order to protect the food, extend the shelf life and provide functional properties. Composition of edible films consists of a combination of one or more substances such as carbohydrate, fat, protein and plasticizer. Nutritional values of foods are supported with edible film coating, especially with the films made of proteins. The antimicrobial and antioxidant substances added to edible films avoid the growth of microorganisms on the food surface and prolong the shelflife of the foods. It is desired that edible films should be as odorless, tasteless, colorless, transparent, clear as possible, durable and flexible as well as in compliance with the foodstuff in order to avoid the adverse effects during consumption. In addition, edible films are able to meet the different functional needs (moisture barrier, gas barrier, water and lipid solubility, color and appearance, mechanical properties, etc.) of the product to which they are applied. In recent years, the use of edible composite films containing more than one component has become widespread, in contrast to the onecomponent edible films desired for edible film production. In this study, researches on edible composite films and their properties have been reviewed.
A conceptual study of the strategic role of gastronomy in tourism destinations
(International Journal of Gastronomy and Food Science, 2020) Seyitoğlu, Faruk; Ivanov, Stanislav
The present study discusses the strategic role of gastronomy in destinations from the perspective of three theoretical foundations of strategic management, namely Resource-Based View (RBV), Emergent Strategy (ES), and Positioning Strategy (PS). Several concepts from the field of gastronomy are used, such as gastronomic identity, tourist behaviours (motivation, experience, consumption), a sense of place, and food image. Utilizing this multi-disciplinary literature, the present study provides an integrative review and develops a model explaining the strategic role of gastronomy in tourism destinations consisting of three main components (the source, process, and form of a strategy). According to the suggested model, gastronomic identity is considered a strategic resource for destinations. Depending on the gastronomic identity, a differentiation strategy can be formed in a destination that involves the presentation of gastronomic products developed and offered by discoverers (entrepreneurs, researchers, and tourists) to the relevant markets. This strategy is the result of an emergent, rather than deliberate, strategic process. However, when destination managers and stakeholders realize that a gastronomy-based strategy has emerged, such a strategy can also be transformed into a deliberate strategy. The predictions of the model are supported by the conceptual and empirical findings of earlier studies.
Conflict, insecurity and the political economies of higher education: The case of Syria post-2011
(Emerald Group Holdings Ltd., 2018) Abedtalas, Musallam; Dillabough, Jo-Anne; Fimyar, Olena; McLaughlin, Colleen; Al-Azmeh, Zeina; Abdullateef, Shaher
This paper stems from a 12-month collaborative enquiry between a group of Syrian academics in exile in Turkey and academics from the University of Cambridge into the state of Syrian Higher Education after the onset of the conflict in 2011. The purpose of this paper is to draw on 19 open-ended interviews with exiled Syrian academics; two focus groups; mapping and timeline exercises; and 117 interviews collected remotely by collaborating Syrian academics with former colleagues and students who were still living inside Syria at the time of data collection. The findings of the research suggest that Syrian HE after 2011 was fragmented across regions; in some cases non-existent, and in others deemed to be in a state of reform in order to meet student needs. Key issues that emerged from this work are human rights’ abuses directed against academics and students including the detainment, purging and kidnapping of academics, an increased militarisation of university life and a substantive loss of academic and human capital. Design/methodology/approach – The overall design involved two workshops held in Turkey (in June and July, 2017) at which the Cambridge team explained the stages of undertaking qualitative research and planned the collaborative enquiry with Syrian co-researchers. The first workshop addressed the nature of qualitative research and explored the proposed methods of interviewing, using timelines and mapping. The instruments for interviewing were constructed in groups together and mapping was undertaken with the 21 Syrian academics in exile who attended the workshop. Syrian academics also built their own research plans as a way of expanding the consultation dimension of this project inside Syria, engaged in survey and interview protocol planning and discussed ways to access needed documentation which could be drawn upon to enrich the project. The Syrian coresearchers interviewed remotely HE staff and students who had remained in, or recently left, Syria; the key criterion for group or participant selection was that they had recent and relevant experience of Syrian HE. The second workshop focused on data analysis and writing up. There was also wide consultation with participants inside and outside Syria. As part of the research, the Cambridge team conducted open-ended interviews with 19 Syrian academics and students living in exile in Turkey. This involved interviewing Syrian scholars about their experiences of HE, policy changes over time and their experiences of displacement. The researchers developed this protocol prior to the capacity-building workshops based on previous research experience on academic and student displacement, alongside extensive preparation on the conditions of Syrian HE, conflict and displacement. In addition to interviewing, a pivotal element of methodological rigour was that the authors sought to member check what participants were learning through mapping and timeline exercises and extensive note-taking throughout both workshops. The major issues that the authors confronted were ethical concerns around confidentiality, the need to ensure rigourously the protection of all participants’ anonymity and to be extremely mindful of the political sensitivity of issues when interviewing participants who may not feel able to fully trust “outsider” researchers. Issues of social trust have been reported in the literature as one of the most significant drawbacks in conducting research in “conflict environments” (see Cohen and Arieli, 2011) where academics and students have been working and/or studying in autocratic regimes or were operating within political contexts where being open or critical of any form of institutional life such as university work or the nation could cost them their jobs or their lives. Findings – The accounts of Syrian academics and students emerging from this work point to some of the state-building expressions of HE manifested in the shaping of professional and personal experiences, the condition and status of HE, its spatial arrangements and their associated power formations, and resulting infeelings of intense personal and professional insecurity among Syrian scholars and students since 2011. While acknowledging that the Syrian situation is deemed one of the worst humanitarian crises in the region in recent decades, these accounts resonate, if in different ways, with other studies of academics and students who have experienced highly centralised and autocratic states and tightly regulated HE governance regimes (Barakat and Milton, 2015; Mazawi, 2011). Originality/value – Currently, there is virtually no research on the status and conditions of higher education in Syria as a consequence of the war, which commenced in 2011. This work presents a first-person perspective from Syrian academics and students on the state of HE since the onset of the conflict. The major contribution of this work is the identification of key factors shaping conflict and division in HE, alongside the political economies of HE destruction which are unique to the Syrian war and longstanding forms of authoritarian state governance
Conjugated Linoleic Acid in Milk and Dairy Products
(1. INTERNATIONAL GAP AGRICULTURE & LIVESTOCK CONGRESS 25-27 April 2018 – Abstract Book, 2018) Çelikel, Aslı; Göncü, Büşra; Akın, Mutlu Buket; Akın, Musa Serdar
Conjugated linoleic acid (CLA), a natural component of foods derived from ruminant animals, is a fatty acid composed of 18 carbon atoms and containing various isomers depending on the cis and trans configuration of the two double bonds. Among the CLA isomers, those having the most biological activity are cis-9, trans-10 and trans-11 and cis-12. Most of the CLA isomers are composed of the cis-9, trans-11 isomer. This isomer is also called "rumenic acid". Rumenic acid accounts for about 90% of total CLA in beef and milk. The wide variety of benefits of CLA results from the separate or common effects of each or some of the isomers. In general, CLA promotes the immune system and enhances the development and growth. It also has anti-carcinogenic, fat and cholesterol-lowering effects, anti-arteriosclerotic, anti-oxidant, anti-diabetic, signal transduction, anti-bacterial, free radical scavenger and anti-oxidative effects. Milk and milk products containing significant amounts of essential fatty acids constitute 70% of total CLA intake in human nutrition. The amount of CLA in the composition of the milk varies depending on animal species and the animal's dietary pattern. The highest amount of CLA is found in sheep's milk, which is followed by cow's and goat's milk. The technological processes applied during the production of dairy products and the cultures used cause the changes in the amount of CLA. In this study, studies on CLA in milk and dairy products have been reviewed. Key Words: Conjugated
Contamination Sources in Tarhana for Food Safety
(The 4th International Symposium on “Traditional Foods from Adriatic to Caucasus” 19-21 April 2018 Abstract Book, 2018) Göncü, Büşra; Akın, Serdar Musa; Çelikel, Aslı; Akın, Mutlu Buket
The origin of tarhana word is from Central Asia and Persian. Tarhana is a very important indigenous food produced by lactic acid fermentation of a mixture, which is prepared from flours or wheat, yoghurt, red or green pepper, salt, onion, tomato and different kinds of spices. Depending on demand, yeast can also be used for the development of fermentation in tarhana production. After fermentation this mixture is dried, ground and stored on a shelf for future use. The chemical composition of Tarhana varies depending on the raw material and region used. Composition of Tarhana has been detected as pH 6.19, average humidity 8.38%, ash 0.64%, salt 3.86%, protein 10.53%, acidity grade 2.92, total phenolic substance 205.91 mg GAE / g, antioxidant activity 8.07% by some researchers. Tarhana is exposed to microbiological, toxicological and cross contaminations in terms of the food used and the process steps followed during construction. Personal contamination is the most important cross-contamination source. Mold contamination, which occurred in flour and spices during storage, is the other important contamination source. On the other hand, microbial contamination of milk, which is used for yoghurt production is a risk for tarhana. During drying stage of the product, rodents, birds and pests can cause contamination. In this review, the determination of contamination sources and prevention of this risk in tarhana production has been discussed.
Covid-19 Pandemi Sürecinin Otel İşletmelerine Etkisi: Şanlıurfa Örneği
(2022) Gutnu, Mehmet Murat; Özaltaş Serçek, Gülseren
Amaç - Bu çalışmanın amacı Covid-19 pandemisinin turizm sektöründeki etkisini Şanlıurfa’da bulunan otel işletmeleri özelinde incelemektir. Yöntem - Araştırmada Şanlıurfa ilinde bulunan 7 otel işletmesi ile görüşülerek Covid-19 pandemisinin etkisi nitel yöntemlerden görüşme tekniği ile otel yöneticilerinden bilgiler alınmıştır. Alınan bilgiler ışığında veriler kodlanarak incelenmiştir. Bulgular - Araştırmada Covid-19 pandemisinin işletmeleri kapasite, karlılık, işgücü ve satışlar konusunda olumsuz etkilediği sonucuna varılmıştır. İşletmelerin tamamı “Güvenli Turizm Sertifikası” almıştır. İşletmeler öz sermayeleri ve bütçe konusunda da bütçelerinde oldukça fazla sapma yaşandığını ifade etmişlerdir. Ancak alınan tedbirler ve planlamalar konusunda da öngörülemezlik nedeniyle belirsizlik yaşandığı görülmektedir. Covid-19 pandemisinin işlemelere fırsat sunmadığı ifade edilmiştir. Genel olarak kenti turizm açısından avantajlı buldukları ve pandemi sonrasında turizm açısından büyük bir gelişim beklendiği ifade edilmektedir. Tartışma - Covid-19 pandemisi bir kriz olarak kabul edilmekle birlikte turizm sektörünü ve ekonomiyi uzun dönem olumsuz etkileyeceği düşünülmektedir. Özellikle ekonomik olarak işletmeleri etkilediği, bütçelerinde sapma yaşandığı düşünüldüğünde, sadece bu durum değil genel olarak birçok kriz yaşanma olasılığına karşı sektörde karar alıcılar, işletmeler, yöneticiler, yatırımcılar hazırlıklı olmalı ve önlemleri almalıdırlar.
Cycle tourism as an alternative way of tourism development in Çanakkale, Turkey
(2018) Duran, Erol; Sevinç, Figen; Harman, Serhat
The number of the cyclists participating tourism activities in the world is gradually increasing. The cycle tourism, having emerged from people’s travelling by bike according to their own motives, is becoming more popular, cycle routes are getting enlarged, and projects are developed for cycle tours day by day. Therefore, the elements constituting the cycle tourism have come into prominence and the motivations of the cycle tourists participating bike tours have been studied. Thus, the aim of this study is to find out the importance that cycle tourists give and the level of the interest they show for cycle tours. The central question of the study raised on is; “what is the level of interest and on cycling and how it can be an important touristic attraction for Çanakkale tourism?” For this purpose, in-depth interview technique was used on cyclist groups at different cycle tours in Çanakkale, Turkey. According to the results of the analyses, developing cycling by its philosophy and structural requirements in Çanakkale can be feasible in sustainability perspective.

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