Browsing by Author "Seyitoglu, Faruk"

Now showing 1 - 9 of 9

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.
Gastronomy Tourism Through Tea and Coffee: Travellers' Museum Experience
(Emerald Group Publishing Ltd, 2021) Seyitoglu, Faruk; 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.
Goreme (cappadoccia): Examining the Hostel Experiences of Tourists
(Routledge Journals, Taylor & Francis Ltd, 2020) Seyitoğlu, Faruk; Çakar, Kadir; Karatas, Gulcin
The objective of the present research is to understand hostel experiences of travellers visiting hostels operating in Goreme province of Cappadocia region. Within the context of user-generated content data were collected from online reviews and comments at hostelworld.com online platform and content analysis has been utilized to examine data. Results indicated differences as well as commonalities prior researches in terms of hostel experiences' characteristics. The findings show that hostel experiences are multifaceted and heterogeneous based on factors of cleanliness and facilities, location, atmosphere, security, staff/owner, price/value for money, social atmosphere, food experience, authentic experience and memorable experience. The presence of food, authentic and memorable experiences have emerged as distinct factors accelerating the quality of hostel experiences that travellers gain.
Hotel Managers' Perceptions Towards the Use of Robots: a Mixed-Methods Approach
(Springer Heidelberg, 2020) Ivanov, Stanislav; Seyitoğlu, Faruk; Seyitoglu, Faruk; Markova, Martina
Adopting a supply-side perspective, the paper analyses Bulgarian hotel managers' perceptions of service robots using a convergent mixed methods design. Structured quantitative data were collected from 79 managers using a questionnaire, while interviews were used for the collection of qualitative data from 20 managers. The findings indicate respondents feel that repetitive, dirty, dull, and dangerous tasks in hotels would be more appropriate for robots, while hotel managers would rather use employees for tasks that require social skills and emotional intelligence. The individual characteristics of respondents and the organisational characteristics of the hotels they currently worked in played little role in their perceptions of service robots. The managers considered that robots would decrease the quality of the service and were generally not ready to use robots. Additionally, the interviewees indicated that skilled and well-trained employees were more valuable and more adequate than robots for the hospitality and tourism industry. Theoretical and managerial implications are provided as well.
Metaverse Economics for Tourism and Hospitality: Economic Fundamentals in a Semi-Imaginary World
(Sage Publications Ltd, 2025) Seyitoğlu, Faruk; Seyitoglu, Faruk; Webster, Craig
This study elaborates on the economics of the Metaverse in tourism and hospitality. It identifies the Metaverse stakeholders from a tourism perspective, namely: IT companies (infrastructure), IT companies (Metaverse presence), tourism and hospitality companies, other (non-tourism) companies, destination management organisations, tourists, and public authorities. The paper elaborates on the activities each stakeholder would be able to perform in the Metaverse and the associated revenue and costs. Based on this, the paper discusses the economic relationships between the stakeholders, their impacts on the financial performance of tourism and hospitality companies, and the potential economic externalities of the Metaverse. Theoretical, managerial and policy implications, limitations and future research directions are outlined as well.
A Multidimensional Perspective of Chefs on the Role of Technology in Restaurants
(Routledge Journals, Taylor & Francis Ltd, 2025) Seyitoğlu, Faruk; Yigit, Serkan; Engin, Suleyman; Fuste-Forne, Francesc
This research evaluates chefs' perceptions of the role of technology in restaurant kitchens. It adopts a comprehensive approach that integrates the relevant factors identified in previous research to provide a multidimensional approach. Following a qualitative research design, semi-structured interviews were conducted with 27 restaurant chefs. The perceptions of chefs on the role of technology in restaurant kitchens consist of eight main themes, which include mostly positive aspects: food and service quality, human resources, financial, competitiveness, image, customer experience, food waste and job safety. This research contributes to a theoretical and practical understanding of the relationship between restaurant management and technology in service industries, specifically the restaurant industry, and offers a conceptual model of the role of technology in restaurant kitchens.
The Post-Pandemic Era Tourist Guiding: Evidence From Professional Tourist Guides
(Routledge Journals, Taylor & Francis Ltd, 2024) Seyitoğlu, Faruk; Atsiz, Ozan; Akyuz, Meral
This research contributes to the literature by uncovering the perspectives of professional tourist guides on the tourist guiding profession in the post-pandemic era. Following a qualitative research approach, 29 semi-structured interviews were conducted with professional tourist guides working in different regions of T & uuml;rkiye. The results illustrate that being physically demanding, the lack of work-life balance, unfair expectations of travel agencies, seasonality, and the necessity of constantly updating knowledge and skills are among the challenges of tourist guiding. The effects of the COVID-19 pandemic on the future of tourist guiding emerged as tourist-guide and tourist-related impacts. Furthermore, future employment risks emerged as the high risk of unemployment and its mental results, vulnerability to crises, and the risk of unemployment at older ages due to declining performance in the future. The findings also emphasise the need for education and training, acquiring new skills, adapting to technology and new trends, continued vocational development, and understanding new tourist expectations in the post-COVID era for the future of tourist guiding.
Robot Chefs: the Impacts, Compatibility and Suitability
(Emerald Group Publishing Ltd, 2025) Seyitoğlu, Faruk; Fuste-Forne, Francesc; Yigit, Serkan; Engin, Sueleyman
Purpose - This research investigates the impacts, compatibility and suitability of robot chefs in a restaurant context from the perspective of human chefs. Design/methodology/approach - Based on a qualitative research approach, semi-structured interviews were conducted with 27 chefs working in restaurants in Turkiye. Findings - The study revealed the positive and negative impacts of robot chefs in restaurants, spanning aspects such as competitiveness, labour/human resources, financial, service quality, creativity and innovativeness and sustainability. The findings also shed light on the lack of necessary humanoid chef competencies of robot chefs and the suitability of restaurant concepts for their use. Originality/value - Although previous research has explored the integration of automation and robotics in hospitality experiences and the perceptions of guests towards robot chefs, a significant gap exists in understanding the viewpoints of human chefs. This study makes a novel contribution to the theoretical and practical understanding of the use of robot chefs in the kitchen and the dynamics of their interaction with human chefs.
The Role of Technology in the Future of Restaurant Labor
(Emerald Group Publishing Ltd, 2025) Seyitoğlu, Faruk; Atsiz, Ozan; Acar, Aysegul
PurposeThis research aims to explore the role of technology in the future of restaurant labor. It focused on the opinions of restaurant employees, including managers, regarding technological trends such as service robots, self-service kiosks, robot chefs and automated cooking systems and how these may affect the future of restaurant labor.Design/methodology/approachA qualitative research approach was adopted, and interviews were conducted with restaurant employees in the USA.FindingsThe findings uncovered that the benefits, impacts and shortcomings of technological trends in the restaurant industry differ depending on employees' perspectives. Also, the findings of the shortcomings of each technological trend support the need for human labor as some aspects of technological trends cannot address the requirements of some tasks.Originality/valueThis research proposed a conceptual framework explaining the role of technological trends in the future of restaurant labor. It is one of the first studies to examine the role of technology in the future of hospitality labor, specifically restaurant labor, after the pandemic. (sic)(sic)(sic)(sic)(sic)(sic)(sic)(sic)(sic)(sic)(sic)(sic)(sic)(sic)(sic)(sic)(sic)(sic)(sic)(sic)(sic)(sic)(sic)(sic)(sic)(sic)(sic)(sic)(sic)(sic)(sic)(sic)(sic)(sic)(sic)(sic)(sic)(sic)(sic).(sic)(sic)(sic)(sic)(sic)(sic)(sic)(sic)(sic)((sic)(sic)(sic)(sic)(sic)(sic))(sic)(sic)(sic)(sic)(sic)(sic),(sic)(sic)(sic)(sic)(sic)(sic),(sic)(sic)(sic)(sic)(sic)(sic)(sic)(sic)(sic)(sic)(sic)(sic)(sic)(sic)(sic)(sic)(sic)(sic)(sic)(sic), (sic)(sic)(sic)(sic)(sic)(sic)(sic)(sic)(sic)(sic)(sic)(sic)(sic)(sic)(sic)(sic)(sic)(sic)(sic)(sic)(sic).(sic)(sic)(sic)(sic)(sic)(sic)(sic)(sic)(sic)(sic)(sic)(sic)(sic)(sic)(sic), (sic)(sic)(sic)(sic)(sic)(sic)(sic)(sic)(sic)(sic)(sic)(sic)(sic).(sic)(sic)(sic)(sic)(sic)(sic)(sic)(sic), (sic)(sic)(sic)(sic)(sic)(sic)(sic)(sic)(sic)(sic)(sic)(sic)(sic)(sic)(sic),(sic)(sic)(sic)(sic)(sic)(sic)(sic)(sic)(sic)(sic)(sic)(sic)(sic).(sic)(sic), (sic)(sic)(sic)(sic)(sic)(sic)(sic)(sic)(sic)(sic)(sic)(sic), (sic)(sic)(sic)(sic)(sic)(sic)(sic)(sic)(sic)(sic)(sic)(sic)(sic)(sic)(sic)(sic), (sic)(sic)(sic)(sic)(sic)(sic)(sic)(sic).(sic)(sic)(sic)(sic)(sic)(sic)(sic)(sic)(sic)(sic)(sic)(sic)(sic)(sic)(sic)(sic), (sic)(sic)(sic)(sic)(sic)(sic)(sic)(sic)(sic)(sic)(sic)(sic)(sic)(sic)(sic)(sic)(sic)(sic)(sic)(sic).(sic)(sic)(sic)(sic)(sic)(sic)(sic)(sic)(sic)(sic)(sic)(sic)(sic)(sic)(sic)(sic)(sic)(sic)(sic)(sic)((sic)(sic)(sic)(sic)(sic)(sic)(sic)(sic))(sic)(sic)(sic)(sic)(sic)(sic)(sic)(sic)(sic).