Browsing by Author "Yigit, Serkan"

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How Effective Was E-Applied Gastronomy Education During the Covid-19 Era? Opinions of Students and Lecturers: the Case of Türkiye
(Routledge Journals, Taylor & Francis Ltd, 2024) Yigit, Serkan; Percin, Nilufer Sahin
The aim of this study is to reveal the opinions of the students and lecturers of the gastronomy department, about e-applied gastronomy education during the COVID-19 era and to determine whether the e-applied gastronomy education is successful or not. The data were collected through semi-structured interviews with 37 participants following the qualitative methodology. As a result, two main themes: positive aspects of e-applied gastronomy education and (ii) challenges of e-applied gastronomy education, and 10 sub-themes related to these themes were revealed. As a result of the study the lecturers, and students and who participated in the study are of the opinion that e-applied gastronomy education during the COVID-19 period has been unsuccessful. The finding that e-applied courses are ineffective, which is a widely held belief among lecturers and students, can be seen as the strongest evidence to support this view.
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.
A Netnography Approach on the Guided Pub Crawls Experiences of Tourists: the Case of Istanbul
(2023) Yiğit, Serkan; Yigit, Serkan; Akgül, Onur; Akgül, Onur
The purpose of this research is to examine and understand the experiences of tourists who participate in a guided pub crawls experience in Istanbul. By analyzing tourist reviews, this study used a qualitative case study approach to user-generated content. The data obtained from TripAdvisor, which is the most prominent travel site for tourists, collected from tourist reviews (n:1845) between 18 September and 22 November 2022. The guided pub crawls experience findings are diverse and based on components of guide attributes, memorable experience, safety, satisfaction, recommendation, and revisit intention, value/price, socialization/meet people, and servicescape. Since there are no empirical studies on tourists' guided pub crawls experiences in the tourism literature, it is expected that this study will make a substantial contribution to the existing body of knowledge and fill the gap. Furthermore, from a management perspective, this research gives a thorough insight of the pub crawls experience in tourist destinations.
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.
What Motivates Students To Study Gastronomy? the Case of Türkiye
(Taylor & Francis inc, 2024) Yigit, Serkan
The main purpose of this study is to reveal the motivations of students who enrolled in undergraduate gastronomy departments in T & uuml;rkiye to study gastronomy. Qualitative research approach was adopted to examine these motivations of the students in depth. Data was collected by conducting semi-structured interviews with 48 students from 13 universities between 01 October-25 November 2022. As a result of the analysis, five main dimensions revealed that affect students' motivation to study gastronomy (popularity, job opportunities, interest in practical aspects of gastronomy, desire to know different cultures and recommended by family and friends). This study has several important theoretical and practical implications for students, department heads and lecturers, the food and beverage industry, and researchers. Given that this research is the first to thoroughly examine the motives of students studying gastronomy and no similar studies have been found in existing literature, the findings of this study are considered original.