Turizm Fakültesi

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

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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.
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.
Transformative changes in human resources management practices in the tourism sector amidst the COVID-19 pandemic
(CONSCIENTIA BEAM, 2024) Cizrelioğulları, Mehmet Necati; Günay, Tuğrul; Kıroğlu, Uğur
The COVID-19 pandemic has introduced a significant degree of uncertainty into the operational landscape of businesses within the tourism sector. These uncertainties have raised questions about how working conditions have evolved and may continue to change in the future. This phenomenon has not only had a widespread impact on the travel industry, but it has also extended its influence to the education sector, consequently affecting numerous other sectors in the broader economy. Within this context, the role of departments such as Human Resources (HR) has gained increasing prominence. These departments are entrusted with the crucial responsibility of monitoring workplace standards, particularly in terms of compliance with hygiene regulations and health procedures. The research was conducted in the accommodation service sector of Northern Cyprus (TRNC), encompassing businesses operating in various regions. A sample size of 20 was selected, with data collected from five different facilities situated across the Northern part of the island. This research seeks to shed light on the evolving landscape of human resources management practices in response to the transformative changes brought about by the COVID-19 pandemic. To achieve this objective, a qualitative research approach was employed. Oral interviews with business executives supplemented this strategy, giving the research findings more depth and context. The culmination of this study is presented in the final section, encapsulating the results and their implications. This research contributes to the ongoing discourse surrounding the impact of the COVID-19 pandemic on human resources, shedding light on the evolving landscape of work in the tourism sector.
Citation - WoS: 2
Citation - Scopus: 2
Presence of Staphylococcus Aureus, Staphylococcal Enterotoxins and Antimicrobial Resistance in Traditionally Produced Raw Milk Cheeses
(M H Schaper GmbH CO KG, 2018) Gurbuz, Semra; Keskin, Oktay; Gurbilek, Sevil Erdenlig; Tel, Osman Yasar; Yigin, Akin; Demirci, Mehmet; Hassan, Hala
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.

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