Turizm Fakültesi

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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: 13
Citation - Scopus: 21
The "New Normal" in the Post Viral Tourism: The Role of Technology
(An International Interdisciplinary Journal, 2022) Seyitoğlu, Faruk; Ivanov, Stanislav
This study explores the elements of the 'New Normal' in the (post-)viral tourism and assesses the role of technology. The 'New Normal' of (post-)viral tourism includes supply-related elements (operations, marketing, and finance and strategic management) and demand-related aspects (psychological issues and travel behaviour). Companies would need to reorganise their business processes, while technology is expected to play a major role in the 'New Normal' world. Theoretical, managerial, and policy implications are also provided.
Citation - WoS: 3
Citation - Scopus: 3
THE EFFECT OF COOKING AND COLD STORAGE PROCESSES ON FLORFENICOL RESIDUES IN MUSCLE TISSUES OF STURGEON (Acipenser gueldenstaedtii) REARED IN BLACK SEA
(Pakistan Journal of Agricultural Sciences, 2021) Gürbüz, Semra; Baydan, Emine; Türe, Mustafa; Taçbaş, Erkan; Akbulut, Bilal; Özcelep, Tuna
This research was performed to determine the effect of boiling, grilling and cold storage processes on florfenicol residues in muscle tissues of sturgeons. A total of 16 sturgeons, 10 of which have received single dosage of florfenicol at 10 mg kg(-1) bw day(-1) level and remaining 6 have not received any florfenicol were used in this study. The analyses were performed by HPLC. The mean recovery rate and repeatability pooled-RSD r% of analytical method for florfenicol analysis of sturgeon muscle were determined as 83.4 +/- 1.07% and 17% respectively. The florfenicol levels were 40.30 +/- 8.23% in the muscle tissue of boiled fish, 57.80 +/- 7.46% in the boiling juice, 101.10 +/- 4.01% in the grilled tissue and 78.01 +/- 15.40% and 62.36 +/- 11.60% in the muscle tissues of fishes, which were stored at -20 degrees C, on the 20th and 50th days respectively. The initial florfenicol level in the fish muscle was significantly reduced (P<0.05) by boiling and cold storage processes. A decrease occurred in florfenicol level in boiling process due to the transfer from muscle tissue to boiling juice, and there was no decrease in the florfenicol level as a result of grilling.
Citation - WoS: 11
Citation - Scopus: 16
Physicochemical Quality Characteristics of Southeastern Anatolia Honey, Turkey
(Hindawi, 2020) Gürbüz, Semra; Neslihan Çakıcı, Serdar Mehmetoğlu, Hilal Atmaca, Tahsin Demir, Mukaddes Arıgül Apan, Ömer Faruk Atmaca and Fazıl Güney
This study was performed to investigate the physicochemical quality characteristics of honey produced in Southeastern Anatolia of Turkey. A total of 68 honey samples collected from different beekeepers were analyzed for sugar components, moisture, pH, HMF, electrical conductivity, free acidity, proline values, and diastase number using the methods recommended by the International Honey Commission. The color value was determined by the Hanna HI 96785 color identification device using the Pfund scale. The mean values of fructose + glucose, fructose/glucose ratio, sucrose, and maltose were 70.97 ± 3.27%, 1.21 ± 0.15, 0.90 ± 1.35%, and 2.88 ± 1.42%, respectively. The moisture, pH, electrical conductivity, free acidity, diastase number, proline, and HMF values were 15.91 ± 1.05%, 4.10 ± 0.73, 0.21 ± 0.04 mS/cm, 14.94 ± 6.81 meq/kg, 10.68 ± 4.61, 420±, 174 mg/kg, and 18.5 ± 31.43 mg/kg, respectively. All of the samples met the international standards and legal limits set in Turkey for fructose + glucose, sucrose, moisture, electrical conductivity, and free acidity, whereas 20.58%, 25%, 10.29%, and 8.82% of the samples did not meet the standards and legal limits for the diastase number, proline value, HMF value, and fructose/glucose ratio, respectively. It has been considered to be important to raise awareness of the producer about good production practices and to ensure continuity of inspections for high-quality honey production.
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.
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: 18
Citation - Scopus: 26
Tourists’ perceptions of the tour guides: the case of gastronomic tours in Istanbul
(Anatolia, 2020) Seyitoğlu, Faruk
The aim of the present study is to understand tourists’ perceptions of the professional tour guides in gastronomic tour experiences. This study adopted a qualitative case study approach utilizing user-generated content by analysing travellers’ comments on the TripAdvisor website. The data was collected between 28 February-18 April 2019 from travellers’ reviews of experiences they had between January 2017 and February 2019. The findings reveal four core themes: attributes, knowledge, communication skills (educators, involving tour members and maintaining their attention) and value-added experience. Moreover, a model explaining the relationship between the themes is also provided. Since no previous empirical studies exist on the tourists’ perceptions of the tour guides in gastronomic tour experiences, with providing an in-depth understanding of the subject, this study fills a gap in the current literature.

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