Turizm Fakültesi

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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.
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.
Service robots as a tool for physical distancing in tourism
(Current Issues in Tourism, 2021) Seyitoğlu, Faruk; Ivanov, Stanislav
COVID-19 pandemic is affecting negatively the tourism and hospitality industry. As people must avoid physical interaction, service robots can be a useful tool to ensure a high level of physical social distance during the epidemic. This paper discusses whether the application of service robots to provide physical distance in the tourism and hospitality context is going to be beneficial or there will be side effects as well. The paper posits that service robots create a technological shield between tourists and employees that increases the physical and emotional distance between them.

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