Turizm Rehberliği Bölümü Koleksiyonu

Permanent URI for this collectionhttps://hdl.handle.net/20.500.12514/592

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Citation - WoS: 1
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.
Citation - WoS: 7
Citation - Scopus: 10
Antecedents of Gastronomy Destination Brand Equity: an Examination of Gastronomy Experience, Motivation, and Destination Satisfaction
(Akdeniz Univ, Tourism Fac, 2023) Kodas, Davut; Ozel, cagil 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.
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.
Citation - WoS: 101
Citation - Scopus: 127
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.
Citation - WoS: 63
Citation - Scopus: 85
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.
Citation - WoS: 3
Citation - Scopus: 3
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’.
Citation - WoS: 6
Citation - Scopus: 8
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.
Citation - WoS: 8
Citation - Scopus: 8
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.
Citation - WoS: 7
Citation - Scopus: 9
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
Citation - WoS: 10
Citation - Scopus: 8
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) Seyitoglu, 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.
Citation - WoS: 5
Citation - Scopus: 5
Exploring the dimensions of traditional breakfast experience: A netnography study
(Varna University of Management, 2024) Kodaş, Davut
The primary aim of this paper is to explore the dimensions of traditional breakfast experience of international tourists visiting Istanbul. To achieve this aim, the netnography approach, which is a qualitative study method, was performed using the User-Generated Content (UGC) technique. The data were gathered in July 2022 from TripAdvisor platform and were sequenced from the latest to the earliest reviews (n=1184). The results of this study demonstrated that the traditional breakfast experience has six major components: authenticity, memorability, novelty, local hospitality, food attributes, togetherness, and social interactions. Significant theoretical and managerial implications were discussed.
Citation - WoS: 8
Citation - Scopus: 7
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.
Citation - WoS: 14
Citation - Scopus: 22
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.
Citation - WoS: 14
Citation - Scopus: 22
Gastronomy Tourism Through Tea and Coffee: Travellers' Museum Experience
(Emerald Group Publishing Ltd, 2021) Seyitoglu, 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.
Citation - WoS: 3
Citation - Scopus: 4
GENDER (IN)EQUALITY AND WORK-LIFE (IM)BALANCE IN TOURISM AND HOSPITALITY LABOUR: PERSPECTIVES OF TOURISM ORGANISATIONS IN PORTUGAL
(University of Rijeka, 2023) Costa, Carlos; Seyitoğlu, Faruk; Malta, Ana Maria; Martins, Mariana
Purpose – This research note explores the perceptions of key stakeholders in tourism organisations regarding gender equality and work-life balance in the Portuguese tourism and hospitality industry. Methodology/Design/Approach – Eleven key stakeholders representing tourism organisations in Portugal were interviewed to obtain qualitative data. A content analysis was then conducted to uncover themes and sub-themes. Findings – The results show two main themes, including sub-themes: Gender inequality (partial gender equality, lack of gender salary equality, lack of women in higher positions, and gender inequality in career advancement) and work-life balance (the difficulty of balancing work and personal/family life and the need for better conditions for women accompanying children). Originality of the research – his study highlights gender equality and work-life balance in the tourism and hospitality industry from the perspective of managers of the leading tourism organisations in Portugal. The study also provides critical implications and future directions based on the findings.
Citation - WoS: 147
Citation - Scopus: 184
Hotel Managers' Perceptions Towards the Use of Robots: a Mixed-Methods Approach
(Springer Heidelberg, 2020) Seyitoglu, Faruk; Markova, Martina; Ivanov, Stanislav
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.
Citation - WoS: 35
Citation - Scopus: 40
Humans and/or robots? Tourists’ preferences towards the humans–robots mix in the service delivery system
(SpringerLink, 2022) Ivanov, Stanislav; Webster, Craig; Seyitoğlu, Faruk
This paper investigates tourists’ preferences toward the humans-robots ratio in the service delivery systems of tourism and hospitality companies and the factors that shape them. The sample includes 1537 respondents from nearly 100 countries. The fndings show that a higher preferred share of robots is positively associated with the perceived emotional skills of robots, their perceived usefulness in the tourism/ hospitality context, perceived robotic service expectations, attitudes towards robots in general, and the male gender. On the other side, it is negatively associated with the perceived disadvantages of robots compared to human servers and the household size of respondents.
Citation - WoS: 2
Citation - Scopus: 2
Independent or chain-affiliated hotel? The dilemma of hotel employees
(Tourism and Hospitality Management, 2023) Ivanov, Stanislav; Seyitoğlu, Faruk; Yaneva Ba, Victoria
Purpose – This study examines the relationships between hospitality work experience factors and employees’ preference to work in a chain or independent hotel. Methodology/Design/Approach – Quantitative data were collected from hotel employees in Bulgaria who worked in independent and chain hotels. A total of 150 valid responses were used to conduct factor and regression analyses. Findings – The results illustrate that chain hotels provide a better set of operational standards and guidelines, more and better training than independent ones. They also give more opportunities to their employees for career development, better job security and work experience, but competition among employees in chain hotels is higher than in independent properties, and their employees’ salaries are not always more competitive. The factor analysis showed the existence of five factors. Additionally, ‘Communication and decision-making’ and ‘Resources and planning’ were more important than ‘Remuneration and working conditions’ and ‘Training and development’ in shaping employees’ preferences. However, ‘Workload and stress’ was not an important driver of respondents’ choice. Finally, demographic variables had no role in shaping respondents’ preferences. Originality of the research – This paper is one of the first to examine the factors that influence hotel employees’ preferences for working in chains or independent hotels.
Citation - WoS: 2
Citation - Scopus: 2
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

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