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Turizm Fakültesi

Permanent URI for this communityhttps://hdl.handle.net/20.500.12514/20

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    Article
    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.
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    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.
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    Presence of Staphylococcus Aureus, Staphylococcal Enterotoxins and Antimicrobial Resistance in Traditionally Produced Raw Milk Cheeses
    (Presse Dienstleistungsgesellschaft mbH und Co. KG, 2018) Gürbüz, S.; Gürbüz, Semra; Keskin, O.; Gürbilek, S.E.; Tel, O.Y.; Yigin, A.; Demirci, M.; Hassan, H.
    The objectives of this study was to investigate the presence of Staphylococcus aureus, distribution of classical staphylococcal enterotoxin (SE) SEA to SEE, relevant gene/s and antimicrobial resistance pattern of S. aureus isolated from traditionally produced raw milk cheeses. A total of 106 fresh white cheese samples were examined. The 25 (23.6 %) of 106 cheese samples were found to be contaminated with coagulase positive staphylococci (CPS). From 52 isolates identified as S. aureus, one or more SEs was detected in 38.4 % of the isolates by ELISA whereas one or more se genes were detected in 50 % of the isolates by RT PCR. SEE (75 %) and see gene (61.5 %) were detected most frequently, whereas SED and sed gene were not detected in any isolates. Overall, 63.5 % of isolates were resistant to antimicrobial agents with 59.6 %, 13.5 %, 5.8 %, 5.8 % and 3.8 % of the isolates were resistant to penicillin, erythromycin, tetracycline, cefoxitin and kanamycin, respectively. The results of this study have revealed that cheeses made from raw milk were highly contaminated with S. aureus, therefore, creates a risk for public health due to the presence of enterotoxins as well as resistant strains against antimicrobial agents. © M. & H. Schaper GmbH & Co.