Turizm Rehberliği Bölümü

Permanent URI for this communityhttps://hdl.handle.net/20.500.12514/591

Browse

Now showing 1 - 20 of 30

Analysis of the names of accommodation establishments in Bulgaria
(Anatolia, 2021) Seyitoğlu, Faruk; Ivanov, Stanislav; Dimitrova, Fani
This paper identifies the categories of accommodation establishments’ names in Bulgaria and determines the role of a property’s characteristics (category, location, type, and size/capacity) on the chosen name using a quantitative approach. The findings indicate that male, female, and family names, and names indicating geographic toponyms, represent nearly half of all names. Plants, emotions, and quality-related words are also widely used. Furthermore, results reveal that category, location, size, and type of establishment influence the naming of establishments. In addition, the findings illustrate that Bulgarian names prevail in the naming of establishments. Binary logistic regression reveals that urban, higher category, and larger properties are more likely to have foreign names. The theoretical and destination marketing implications are discussed as well.
Aristoteles ve Assos Okulu
(Detay Yayıncılık, 2023) Akgül, Onur
Kitabın ilk bölümü Anadolu’da Antik Çağ Filozofları’na ayrılmıştır. Anadolu ve dünyada felsefi düşüncenin temellerini atan Milet okulu düşünürleri bu bölümün ana temasını oluştururken, bu düşünce dünyasına destek vermiş diğer önemli filozoflar da konuya dahil edilmiştir. Okuyucular bu bölümde Thales, Prieneli Biras, Anaksimandros, Anaksimenes, Anaksagoras, Efesli Herakleitos, Ksenofones, Miletli Aspasia, Sinoplu Diogenes, Ereğlili Herakleides, Aristotoles, Efesli Zendotus, Tyanalı Apollonius, Epiktetos, Samsatlı Lukianos ve Bergamalı Galen’in hayatı, eserleri ve felsefesi üzerine yapılmış çalışmaları okuyacaktır. Kitabın ikinci bölümünde Anadolu’da Türk İslam Dönemi Düşünürleri incelenmiştir. Bu kapsamda Karaca Ahmet Sultan, Ahi Evran, Şeyh Edebali, Mevlana, Hacı Bektaş Veli, Yunus Emre, Somuncu Baba, Abdal Musa, Hacı Bayram Veli, Akşemsettin, Pir Sultan Abdal, Şeyh Şabanı Veli ve Erzurumlu İbrahim Hakkı incelenmiştir. Ele alınan düşünürler gerek bulundukları çağın büyük devletlerinin yöneticilerine karşı akıl hocalığı yapmış, gerekse dini inançları ve yaşayışı ile topluma örnek teşkil etmiş kişilerdir. Kitabın üçüncü ve son bölümünde ise Anadolu Düşünce Yapısını Etkileyen Düşünürlere yer verilmiştir. Bu bölümde Farabi, Gazali, Abdulkadir Geylani, Ahmet Yesevi, Şems-i Tebrizi ve Muhyiddib İbnül Arabi ele alınmıştır. Bu düşünür ve fikir insanları Anadolu’da yaşamamış olsa da yolları Anadolu’dan geçmiş veya fikirleri ile Anadolu düşünürlerine ilham olmuş kişilerdir.
Community displacement challenges in educational tourism
(Routledge Journals, Taylor & Francis Ltd, 2025) Cizreliogullari, Mehmet Necati
This study investigates issues relating to community displacement of the indigenous residents of Famagusta resulting in an increased rate of relocation to the suburbs due to the sudden growth of educational tourism; thus, the main objective of the current study is to obtain perspectives of learners on primary motives. An in-depth interview of 28 Cypriots in Famagusta, through purposive sampling was used to gather data for the current research. Findings reveal that the increase in educational tourism in Famagusta caused the indigenous Cypriots to move into suburban neighbourhoods. Factors including urbanization issues, social issues, economic issues, cultural issues, and environmental issues were revealed to be the most challenging issues resulting in community displacement.
A conceptual framework of the service delivery system design for hospitality firms in the (post-)viral world: The role of service robots
(International Journal of Hospitality Management, 2020) Seyitoğlu, Faruk; Ivanov, Stanislav
This study aims to develop a conceptual framework of the service delivery system design for hospitality firms in the (post-)viral world. Several theoretical approaches such as resource-based view, value chain analysis, stakeholder theory, PESTEL analysis, positioning strategy, and service delivery system design were adopted. The paper identified three service delivery system designs (robotic, human-based, and mixed) and analyses their requirements, advantages, disadvantages, and potential target markets. According to the suggested model, hospitality firms need first to explore the expectations of tourists. Then comes the analysis phase (based on a holistic perspective, and consisting of RBV, Value chain, Stakeholder, and PESTEL analyses), which helps hospitality firms to identify how they should differentiate and position themselves in the market. Following, companies decide on what kind of service delivery system they should offer to their target customers, and position themselves in the market according to the chosen system.
Defining the Current Position of the Gastronomy Field in Turkey
(Journal of Culinary Science and Technology, 2021) Seyitoğlu, Faruk
The present study aims to investigate and define the current position of the gastronomy field in Turkey. In order to achieve this, interviews were held with academics who are involved in the field of gastronomy. According to the analysis of the data, the nature of gastronomy both as a field and a concept is ‘multi-defined/comprehensive’, has a ‘multi-component’ structure, is ‘interdisciplinary’, ‘lacks a specific (unique) research question’, and ‘is accepted mainly as practical area’. It then became clear that there have been some developments, such as ‘gaining attention and developing as an educational field’, ‘the increase in the number of publications and opportunities to publish’ and ‘the formation of a scientific community’. Some deficiencies and necessities have also emerged that are related to issues as ‘theoretical background’, ‘education’, ‘research area’, ‘the number of publications and opportunities to publish’, ‘methods’ and ‘the ideal gastronomy academic profile’.
Dimensions of (post-)viral tourism revival: actions and strategies from the perspectives of policymakers in Portugal
(Taylor & Francis Online, 2021) Seyitoğlu, Faruk; Costa, Carlos; Malta, Ana Maria
This research explores the dimensions of (post-)viral tourism revival from the perspectives of policymakers in Portugal. Accordingly, the data were collected through semi-structured interviews with policymakers representing Portugal’s regional and national level tourism organisations. The findings include six main themes: financial actions, structural and logical strategies, demand-related strategies, workforce aspects and actions, marketing and promoting strategies, and optimization of funds. By providing the necessary actions and strategies, the present study results will be helpful for destinations to develop effective crisis management planning in the (post-)viral tourism to revive. Additionally, this paper is the first to reveal in detail the dimensions of (post-)viral tourism revival from the perspectives of policymakers who are in significant positions of regional and national level tourism organizations. Thence, the findings are original and will contribute to the tourism literature.
Discovering cities with peer-to-peer local-guided bike tours: tourists’ experiences and perceptions
(Taylor & Francis Online, 2022) Seyitoğlu, Faruk; Atsız, Ozan
This study explores tourists’ experiences and perceptions of peer-to-peer (P2P) local-guided bike tours using a netnography approach. The content of reviews of tourists regarding P2P local-guided bike tours offered by a sharing economy platform–Withlocals–in different destinations was analysed. The results show that tourists’ experiences of P2P local-guided bike tours include discovery, hedonic, safety and comfort, edutainment, local interaction, and memorable aspects. In addition, tourists perceive P2P local-guided bike tours in various ways. Our findings illustrate that P2P local-guided bike tours can be defined as engaging activities that provide multidimensional and rich experiences and help explore a destination. Due to the lack of research on P2P local-guided bike tours and the increasing demand by tourists for these tours, this study fills the gap by exploring tourists’ P2P local-guided bike tour experiences and perceptions. Furthermore, although this research will guide scholars and practitioners, future studies could shed more light on the subject.
Distant Gastronomic Experiences through Online Cooking Classes in the Covid-19 Era
(Taylor & Francis Online, 2022) Seyitoğlu, Faruk; Atsız, Ozan
The current paper explores the distant gastronomic experience of online cooking class participants. Accordingly, reviews from various online cooking class providers posted by participants worldwide during the Covid-19 era were included in this research to be examined through content analysis. Adopting the grounded theory approach, this study also aims to propose a model explaining the inter-relationships of the extracted dimensions. As a result, nine dimensions of distant gastronomic experience were revealed: characteristics and skills of service providers, distance learning, entertaining, distance celebration, escape and relaxation, socializing and togetherness, memorable, value, and recommendation and repurchase intention. Besides, a model that explains the inter-relationships of these variables was provided. Hence, the study contributes to the literature regarding gastronomic experience in general and distant gastronomic experience through online cooking classes by providing the components of distant gastronomic experience and their inter-relationships.
Distant local-guided tour perceptions and experiences of online travellers
(Sage Journals, 2022) Seyitoğlu, Faruk; Atsız, Ozan
This paper investigated travellers’ perceptions and experiences of using distant local guided tours during the COVID-19 pandemic utilising a qualitative methodology. The reviews’ content of online travellers regarding distant local-guided tours offered by a sharing economy platform – Withlocals – in different destinations was analysed. The results demonstrated that travellers’ distant local-guided tour experiences include celebration, togetherness and socialising, escape and relaxation, memorable, educational, and hedonic components. Additionally, travellers perceived distant local-guided tours as an alternative travel type, preparation for an actual visit, and inspiration for face-to-face experiences. Therefore, distant local-guided tours can be defined as engaging alternative travel types that provide multidimensional experiences and help explore a destination before the in-person visit. Apart from playing a guidance role for scholars and practitioners, this research fills the gap of research on distant local-guided tours in the literature. However, future attempts could shed more light on the subject
Double-edged perspectives on service robots: working with robots and robots’ future career impacts
(Taylor & Francis Online, 2022) Seyitoğlu, Faruk; Atsız, Ozan; Taş, Sedat; Kaya, Fazıl
This study investigates the perspectives of undergraduate tourism and hospitality students on working with robots and the influence of the widespread use of robots on future careers. Accordingly, interviews were conducted with thirty students. The findings include two main categories: working with robots in the tourism and hospitality industry (advantages of working with robots, disadvantages of working with robots, and willingness to work with or implement robots) and future career impacts of the widespread use of robots (threatening human employment, reducing the motivation toward working in the industry, unfair competition between humans and robots, negative psychological impact/feeling of being less skilled than robots, and giving up/changing the industry). This research contributes to the literature by revealing the dimensions of working with robots and the future career impacts of the widespread use of robots. A model of future career impacts of the widespread use of robots was also proposed.
Equal employment opportunity and diversity in restaurant labor: perspectives of restaurant employees and managers in the USA
(Emerald Group Publishing Ltd, 2024) Seyitoğlu, Faruk; Atsiz, Ozan; Acar, Aysegul
PurposeThis study was designed to contribute to the extant literature by discovering the perceptions of restaurant employees and managers toward equal opportunities in restaurant labor and working in a diversity-rich restaurant work environment.Design/methodology/approachA qualitative research approach was utilized. Through in-depth interviews, data were collected purposefully from restaurant workers in different positions (e.g. managers, servers, chefs and cooks) in the USA.FindingsAs a result of content analysis, different perspectives emerged on equal employment opportunity and diversity in restaurant labor. While some employees and managers believe that restaurant labor has equal employment opportunities, others think there is a lack of equal employment opportunity and partial equal employment opportunity in the industry. Most participants perceive working in a diversity-rich restaurant work environment as beneficial (an opportunity to learn about different cultures and an opportunity to learn different experiences and approaches).Originality/valueTo the best of our knowledge, this is the first paper to explore employees' and managers' perceptions of equal employment opportunity and diversity in the hospitality labor context, specifically restaurant labor. Therefore, the research findings will create value for scholars to understand the view on equal employment opportunity and diversity in restaurant labor. Further, it will assist practitioners in designing their labor structure regarding equal employment opportunity and diversity management for the future.
The future of restaurant labour: evidence from the U.S. restaurants
(Routledge, 2023) Seyitoğlu, Faruk; Atsız, Ozan; Acar, Ayşegül
This study contributes to the literature by delving into the perspectives of restaurant employees and managers in the USA about the future of restaurant labour. Through a qualitative research approach, we conducted 25 semi-structured interviews with employees and managers. The findings reveal the challenges of restaurant labour, including high turnover rates due to long hours and working during holidays and weekends, lack of work-life balance, and high levels of stress and pressure on employees. The impacts of the COVID-19 pandemic on the future of restaurant labour are extracted as restaurant operations-related, management-related, employee-related, and patron-related impacts. Finally, this research highlights the requirements for the future of restaurant labour, which are requirements to enhance the quality of working conditions and decrease the turnover rate and requirements to sustain in the restaurant industry as an employee.
The future of tourism and hospitality labour: challenges, requirements, trends, skills and the impact of technology
(Routledge, 2023) Seyitoğlu, Faruk; Costa, Carlos; Martins, Mariana; Malta, Ana Maria
This study was designed to fill two main research gaps: the need for a multidimensional perspective on the future of tourism and hospitality (T&H) labour and the lack of studies from the perspectives of key stakeholders who are representatives of tourism organisations and involved in policymaking. Therefore, it unveils the perceptions of policymakers responsible for tourism organisations in Portugal towards the future of T&H labour. Following an exploratory qualitative case study approach based on semi-structured interviews with eleven policymakers, the results illustrate that the most prominent challenges that the COVID-19 pandemic created are the damage to practical ability, finding a skilled and experienced workforce, and attracting tourism labour back to the sector. However, there are some requirements to overcome such challenges in the future. Moreover, future trends and skills for T&H employment were revealed as new working models, digitisation and robotisation, and the expected skills such as management, analytical, digital marketing, and customer behaviour analysis. Finally, technology was found to have positive and negative impacts on T&H employment. The results and implications will benefit Portugal and different destinations in understanding the dimensions of T&H labour for the future and developing future actions, strategies and policies.
Gastronomy tourism through tea and coffee: travellers’ museum experience
(International Journal of Culture, Tourism, and Hospitality Research, 2021) Seyitoğlu, Faruk; Alphan, Eda
Purpose: The main aim of the present research is to investigate the tea and coffee experience of travellers around the world and clutch the dimensions of tea and coffee museum experience. Design/methodology/approach: Travellers who had experienced tea and coffee museums were purposefully selected as a sample group for the study. As tea and coffee museums that are benefiting from user-generated content (UGC) are limited, a qualitative multiple case study method has been chosen to enrich more comments and obtain more data. For the data gathering, as a UGC platform, TripAdvisor was benefited. Findings: According to an inductive content analysis of reviews, the model of dimensions of tea and coffee museum experience that consist of nine main categories revealed: educational experience, authentic experience, memorable experience, participatory experience, shopping experience, atmosphere, facilities, employees and tour guides and negative experiences (negative staff attitudes and skills, lack of foreign language explanations and cleanliness). Originality/value: To the best of the authors’ knowledge, this study is the first to examine the tea and coffee museum experience of travellers around the world. It contributes to the gastronomy literature by providing the dimensions of the tea and coffee museum experience.
İç Anadolu Bölgesi
(Detay Yayıncılık, 2022) Akgül, Onur
Günümüzde insanlar sürekli bulundukları, yaşadıkları yerden dünyanın herhangi bir yerine gastronomi temelli hazırlanan tur programlarına dahil olmaktadır. Bu gelişmeye paralel olarak bu eser Türkiye’de yer alan coğrafi bölgelerin gastronomik arz kaynaklarına, gastronomi rotalarına, gastronomi hikayelerine ve gastronomi etkinliklerine yer verilerek hazırlanmıştır.Kitap dokuz bölümden oluşmaktadır. Birinci bölümde gastronomi kavramına ve gastronomi turizmine değinilmektedir. İkinci bölümde gastronomi rehberliğine yer verilmiştir. İlk iki bölümde esere giriş kapsamında temel kavramlar ele alınmıştır. Üçüncü bölümde Akdeniz Bölgesi’ne; dördüncü bölümde Doğu Anadolu Bölgesi’ne; beşinci bölümde Ege Bölgesi’ne; altıncı bölümde Güneydoğu Anadolu Bölgesi’ne; yedinci bölümde İç Anadolu Bölgesi’ne; sekizinci bölümde Karadeniz Bölgesi’ne; son bölüm olan dokuzuncu bölümde ise Marmara Bölgesi’ne değinilmektedir.Bu kitapta 13 farklı üniversiteden alanında uzman 15 akademisyen ve yazar görev almıştır.
Köprüler
(Detay Yayıncılık, 2022) Akgül, Onur
Medeniyetin gelişim süreci her daim birikimsel bilginin etkin kullanılması ile mümkün olmuştur. Her topluluk kendisinden önce yaşamış olan atalarından miras kalan bilgiyi daha da geliştirerek ilerleme kaydetmiştir. Bu ilerleme süreci bazı durumlarda ise yeni bir coğrafyada yeni bir kültür ile karşılaşılması ve kültürlenme ile mümkün olmuştur. Orta Asya'dan Anadolu topraklarına kadar gelen Türkler hem atalarından miras alan bilgileri zenginleştirmiş hem de karşılaştıkları toplumların kültürlerinden belirli hususları benimsemişlerdir. Türkler Anadolu'ya geldiklerinde, Roma İmparatorluğunun mühendislik harikalarını içselleştiren ve devam ettiren Doğu Roma (Bizans) uygarlığının eserleri ile karşılaşmışlardır. Farklı bir kültüre ve inanca ait bu eserlerin bir kısmı günümüze kadar kullanılagelmiştir. Diğer yandan sahip olunan kültür ve inanç doğrultusunda muhteşem eserler üretilmiştir. Bugün kültüre bir zenginlik ve köklerimizin yansıması olarak görülen eserler Türk-İslam kültürünün Anadolu coğrafyasında meydana getirdiği büyük değişimi de geçmişten günümüze taşımaktadır. Özellikle kültür turlarında ön plana çıkan Türk-İslam eserleri büyük bir kültürel zenginliği barındırmaktadır. Bununla birlikte söz konusu değerlerin yaşatılabilmesi ve gelecek nesillere aktarılabilmesi için öncelikle ziyaretçilere doğru bir şekilde aktarımı ve yapı (eser) ile kültür arasında bağ kurulması gerekmektedir. Buradan hareketle Anadolu'da görülen Türk-İslam dönemi mimari yapıları bu güzel eserde otuz iki bölüm halinde sunulmuştur.
The Moderating Role of Information Quality in the Relationship Between guides’ Communication Skills and Tour Satisfaction
(Routledge, 2023) Arabacıoğlu, Dilan; Dedeoğlu, Bekir Bora
This study aims to determine the moderating effect of the quality of information given by guides on the relationship between guides’ communication skills and tour satisfaction. The data for this study were collected from 300 foreign tourists who participated in guided tours in Nevsehir province, Core Cappadocia, by means of surveys. The partial least squares method was used to test the developed model. According to the analysis results, guides’ communication skills significantly affect tourist tour satisfaction. However, guides’ empathy skills had no significant impact on tourists’ satisfaction with tours. The quality of information given by guides was found to have a moderating role in the relationship between guides’ respect toward tourists and tour satisfaction. On the other hand, information quality had no moderating effect on the relationship between guides’ self-expression skills and tour satisfaction
Motivation, perceived authenticity and satisfaction of tourists visiting the monastery of Mor Hananyo-Mardin, Turkey
(Emerald, 2022) Seyitoğlu, Faruk; Çakar, Kadir; Davras, Özgür
Purpose – This study aims to investigate the relationship between the dimensions of motivation, perceived authenticity and satisfaction of tourists visiting the Mor Hananyo Monastery as a heritage site. Design/methodology/approach – The quantitative research method was implemented to test the proposed structural model. Accordingly, a self-administered questionnaire was applied to 341 tourists visiting the monastery of Mor Hananyo between April and May 2019. First, confirmatory factor analysis was performed to ensure the scales’ construct validity; then, the covariance-based structural equation model was established to test the research hypothesis with the help of path analysis. Findings – The results showed that all motivation dimensions influence the objective authenticity perception of tourists. Heritage and ancestral motivations influence the constructive authenticity perception of tourists. However, the effect of educational motivation on the same variable was insignificant. Furthermore, only heritage motivation affects the existential authenticity perception of tourists. Originality/value – The results of this study demonstrate that tourist satisfaction has causal relationships with travel motivations and authenticity perceptions. Additionally, although tourist satisfaction has been accepted as an essential and extensively discussed subject in the tourism literature, this study is the first to examine the structural relationships of travel motivations (ancestral, heritage and educational motivations), authenticity perceptions (objective, constructive and existential authenticity) and tourist satisfaction in the monastery context.
A netnography approach on the daily local-guided shopping tour experiences of travellers: An unexplored facet of the sharing economy
(Sage Journals, 2022) Seyitoğlu, Faruk; Seyitoğlu, Faruk
This research explores the travellers’ experience of daily local-guided shopping tours offered in a sharing economy platform-Withlocals using a netnography approach. Reviews of travellers participating in daily local-guided shopping tours in different destinations were gathered, and their content was analysed. As a result, seven main components of experiences of daily-local guided shopping tours revealed: guide, shopping companion, learning, hedonic experience, memorable experience, local interaction, and shop characteristics. The study substantially contributes to the shopping experience and sharing economy literature by providing a deep understanding of travellers’ shopping experiences in the local guided tours organised through sharing economy platforms.
Robots as restaurant employees - A double-barrelled detective story
(Elsevier, 2021) Seyitoğlu, Faruk; Ivanov, Stanislav; Atsız, Ozan; Çifçi, İbrahim
The paper evaluates the perceptions of Turkish restaurant managers and customers towards service robots. The sample includes 26 managers and 32 customers. Data were collected through semi-structured interviews. The findings reveal that robots are suitable for dirty, dull, dangerous and repetitive tasks. Customers have mostly positive attitudes towards robots while managers – mostly negative. However, respondents agree that robots improve service quality. A mixed service delivery system based on human-robot collaboration is perceived as the most appropriate. Customers are willing to pay more for the robotic service experience. Theoretical and managerial implications are discussed as well.

Browse

Browsing Turizm Rehberliği Bölümü by Access Right "info:eu-repo/semantics/closedAccess"