Kodaş, Betül

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Profile URL
https://hdl.handle.net/20.500.12514/7461
Name Variants
Kodaş, B.
Kodas, Betul
KODAŞ, Betül
Job Title
Doç. Dr.
Email Address
Main Affiliation
Department of Tourism Management / Turizm İşletmeciliği Bölümü
Status
Current Staff
Website
ORCID ID
Scopus Author ID
Turkish CoHE Profile ID
Google Scholar ID
WoS Researcher ID

Sustainable Development Goals

NO POVERTY1
NO POVERTY
0
Research Products
ZERO HUNGER2
ZERO HUNGER
0
Research Products
GOOD HEALTH AND WELL-BEING3
GOOD HEALTH AND WELL-BEING
0
Research Products
QUALITY EDUCATION4
QUALITY EDUCATION
1
Research Products
GENDER EQUALITY5
GENDER EQUALITY
0
Research Products
CLEAN WATER AND SANITATION6
CLEAN WATER AND SANITATION
0
Research Products
AFFORDABLE AND CLEAN ENERGY7
AFFORDABLE AND CLEAN ENERGY
0
Research Products
DECENT WORK AND ECONOMIC GROWTH8
DECENT WORK AND ECONOMIC GROWTH
4
Research Products
INDUSTRY, INNOVATION AND INFRASTRUCTURE9
INDUSTRY, INNOVATION AND INFRASTRUCTURE
0
Research Products
REDUCED INEQUALITIES10
REDUCED INEQUALITIES
0
Research Products
SUSTAINABLE CITIES AND COMMUNITIES11
SUSTAINABLE CITIES AND COMMUNITIES
2
Research Products
RESPONSIBLE CONSUMPTION AND PRODUCTION12
RESPONSIBLE CONSUMPTION AND PRODUCTION
6
Research Products
CLIMATE ACTION13
CLIMATE ACTION
0
Research Products
LIFE BELOW WATER14
LIFE BELOW WATER
1
Research Products
LIFE ON LAND15
LIFE ON LAND
0
Research Products
PEACE, JUSTICE AND STRONG INSTITUTIONS16
PEACE, JUSTICE AND STRONG INSTITUTIONS
1
Research Products
PARTNERSHIPS FOR THE GOALS17
PARTNERSHIPS FOR THE GOALS
1
Research Products
This researcher does not have a Scopus ID.
This researcher does not have a WoS ID.
Scholarly Output

28

Articles

15

Views / Downloads

70/171

Supervised MSc Theses

5

Supervised PhD Theses

0

WoS Citation Count

27

Scopus Citation Count

33

Patents

0

Projects

0

WoS Citations per Publication

0.96

Scopus Citations per Publication

1.18

Open Access Source

17

Supervised Theses

5

JournalCount
Journal of Tourism and Gastronomy Studies3
GSI Journals Serie A: Advancements in Tourism Recreation and Sports Sciences2
Event Tourism and Sustainable Community Development Advances, Effects, and Implications1
Impact of ICTs on Event Management and Marketing1
International Journal of Tourism Cities1
Current Page: 1 / 3

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Scholarly Output Search Results

Now showing 1 - 10 of 28
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    Article
    Mardin’e Gelen Yerli Ziyaretçilerin Gastronomi Deneyimlerinin Demografik Özelliklere Göre İncelenmesi
    (Journal of Tourism and Gastronomy Studies, 2022) Kodaş, Betül; Sekizkardeş, Mahmut
    Turistler bir destinasyona özgü yemekleri tatmak, mutfak kültürünü deneyimlemek, destinasyona özgü yemeklerin üretim aşamalarını görmek için turizm faaliyetlerine katılabilmektedir. Özellikle son yıllarda gastronomi turizmi destinasyonlar için popüler ve ilgi çekici bir turizm türü olarak öne çıkmaktadır. Gastronomi turizmi turistler için unutulmaz anı ve duygu yoğunluklu tatmin edici bir deneyim sunmayı amaçlayan ve bu yönüyle popüler bir turizm türü olarak karşımıza çıkmaktadır. Bu doğrultuda bu çalışma Mardin’e gelen yerli ziyaretçilerin gastronomi deneyimlerinin incelenmesi ve demografik özelliklere göre farklılaşıp farklılaşmadığını ortaya koyma amacı taşımaktadır. Çalışmada nicel yöntem tercih edilmiştir. Veriler Mardin’i ziyaret eden 250 yerli ziyaretçiye anket formu doldurtularak elde edilmiştir. Elde edilen verilere doğrulayıcı faktör analizi yapılarak ölçeğin yapı geçerliliği sağlanmaya çalışılmıştır. Yerli ziyaretçilerin gastronomi deneyimlerinin demografik özeliklerine göre farklılaşıp farklılaşmadığını saptamak için t-testi ve ANOVA testleri yapılmıştır. Turistlerin gastronomi deneyimleri ile medeni durumları, yaşları, aylık kişisel gelirleri ile aralarında anlamlı ilişkiler tespit edilmiş iken cinsiyetleri ve eğitim durumları arasında ise anlamlı bir ilişki tespit edilmemiştir
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    Article
    Citation - WoS: 5
    Understanding of Tourists' Memorable Local Food Experiences: a Netnography Study
    (Istanbul Univ, Methodology & Sociology Research Center, 2022) Kodas, Betul; Aksoy, Zekeriya
    Memorable food experiences are an important factor in both the tourism business and destination marketers and managers attracting not only current tourists but also potential tourists. Recently, several studies have been performed to explore or understand memorable food experiences, as food experiences are a crucial indicator of tourist behavioural intentions and satisfaction. Thus, the purpose of the current study is to understand tourists' memorable local food experiences, food experience satisfaction, and behavioural intentions. Accordingly, data was collected through online reviews (424) posted about tourists' memorable local food experiences in Gaziantep between 9 April 2021 and 29 May 2021. A phenomenological approach and content analysis technique were used to analyse the data. In the results of the present study, a theoretical model of memorable local food experiences (MLFEs) was developed with six key components: novelty, hospitality and services, taste and food attributes, togetherness and local interactions, ambience and setting, and local culture. In addition, tourists' food experience satisfaction and behavioural intentions were found to be positive while experiencing regional local food. Based on the results of this study, practical and managerial implications are discussed, and future research recommendations are proposed.
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    Book Part
    Citation - Scopus: 1
    Social media networks as an effective way to promote events
    (IGI Global, 2023) Kodaş, Betül; Köz, Ela Nazlı
    Today, we have witnessed many events and festivals organized by different countries throughout the years. Some of these are organized locally, while the others are international. Social media networks are one of the essential marketing strategies which included advertising and promotion for event organizers. In this chapter, social media platforms, which can be used in promoting events and festivals, will be discussed conceptually by making a comprehensive literature review based on relevant literature. After reviewing the literature, this chapter will report how social media networks can be used as a promotional strategy for the event industry. So, this chapter aims to analyze in depth the relationship between social media platforms and promotions of events, and assessed how social media applications can be used to promote tourism events and festivals. At the end of the chapter, some practical implications will be presented to events marketers about social media tools used effectively to build effective promotional strategies for events and festivals.
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    Article
    Citation - WoS: 22
    Citation - Scopus: 25
    The role of trust in tourists’ motivation to participate in co-creation
    (Emerald, 2023) Kodaş, Betül; Resat Arıca, Cihan Cobanoglu, M. Omar Parvez, Viput Ongsakul and Valentina Della Corte; Arıca, Resat; Ongsakul, Viput; Parvez, M. Omar; Cobanoglu, Cihan; Della Corte, Valentina
    Purpose – Intention to re-participate in co-creation (IRCC) is an essential indication of customers to their deal proneness. Therefore, this study aims to focus on the role of trust in the relationship between tourists’ motivation for IRCC activities and the perceived service outputs in the tourism research. Design/methodology/approach – This study applies a quantitative method approach to achieve perceptions into this unfamiliar phenomenon of IRCC. A total of 305 valid questionnaires were collected from October 10 to October 30, 2020 in Istanbul, then analyzed with covariance-based structural equation modeling using the linear structural relations (LISREL) software package. Findings – The findings of the study showed that the tourists’ IRCC is categorized under four factors: learning benefit, social interaction benefit, hedonic benefit and financial benefit. In the context of IRCC, organizational trust partially mediates the relationship between tourist intention and deal proneness motivation for IRRC. Research limitations/implications – The scope of research was limited to domestic tourists visiting Istanbul. Research must be conducted on tourists visiting other destinations and who differ in terms of cultural features to make assessments on a larger scale. Furthermore, when considering that co-creation is the consequence of the collaboration between the business and the customers, researching businesses’ initiatives based on promoting the participation in co-creation will make a contribution both for the managers and to the literature to formalize the co-creation process. In addition, social networks are one of the main platforms where tourists motivation to participate in co-creation, but tourists can both create and destroy value on social media regarding the businesses and touristic experience. In this respect, future research should analyze tourists’ motivation elements that urge them to co-create and codestroy value on social networks, contributing to understanding and evaluating the co-creation process in all aspects. Practical implications – In contrast with prior research, this study offers a model that integrates the antecedents and consequences of the IRCC process. In this perception, insight tourist motivational factors to IRCC activities provides a path for tourism businesses to strategically manage their activities. This study mostly uncovers the role of organizational trust positively in effect the re-participation. Originality/value – IRCC is an issue that should be evaluated with its antecedents and outputs. In the literature, several studies evaluate co-creation outputs but research on antecedents promoting IRCC is limited. In this study, the antecedents (motivation to re-participate) and outputs of co-creation (trust and perceived benefit) are evaluated together
  • Thumbnail Image
    Master Thesis
    Yerli Ziyaretçilerin Gastronomi Deneyimlerinin Davranışsal Niyet Üzerine Etkisi: Mardin Örneği
    (2024) Sekizkardeş, Mahmut; Kodaş, Betül
    Gastronomi turizmi her geçen gün büyümesi ve gelişmesi ile birçok destinasyonun cazip bir hal almasında önemli bir rol oynamaktadır. Gastronomi turizmi, destinasyonları benzersiz kılan ve turistlere inanılmaz deneyim sunan bir turizm türü halini almıştır. Global anlamda gastoronomi odaklı gerçekleştirilen seyahatlerde ciddi anlamda artış yaşanmasıyla birlikte deneyim sonrası gerçekleşen davranışsal niyetleri etkileyen başlıca unsurlar haline gelmiştir. Bu bağlamda, gerçekleştirilen araştırmanın amacı yerli ziyaretçilerin gastronomi deneyim ile davranışsal niyet arasındaki ilişkiyi incelemektir. Bu amaca ulaşmak için Mardin destinasyonunu ziyaret eden ve gastronomi deneyimi yaşayan yerli ziyaretçilerden anket uygulama yoluyla 2022 Ağustos ve Kasım ayları arasında toplam 420 anket formu elde edilmiştir. Elde edilen veriler IBM SPSS istatistik ve LİSREL programları ile analiz edilmiştir. Araştırma modelinde yer alan ölçüm aracının doğrulayıcı faktör analizleri ile güvenirlik ve geçerlilikleri test edilmiştir. Doğrulayıcı faktör analizi sonucunda verilerin istenilen düzeyde güvenirliliğe ve geçerliliğe sahip olduğu tespit edilmiştir. Doğrulayıcı faktör analiz sonrası hipotezlerin arasındaki ilişkiler yapısal eşitlik modellemesi aracılığıyla test edilmiştir. Yapılan analiz sonucunda yerel yiyecek ve mekân deneyimi ve tadım deneyiminin davranışsal niyet üzerinde anlamlı etkisi bulunmuştur. Bunun yanında öğrenme deneyimi ve gurme deneyiminin davranışsal niyet üzerinde anlamlı etkisi bulunmamıştır. Çalışma sonuçlarına bağlı uygulanabilir öneriler belirtilmiştir.
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    Article
    Ziyaretçilerin Yavaş Turizm Motivasyonlarının Belirlenmesi: Halfeti Örneği
    (GSI Journals Serie A: Advancements in Tourism Recreation and Sports Sciences, 2022) Kodaş, Betül; Özçelik, Metin
    Bu çalışmanın amacı Halfeti’yi ziyaret eden yerli ziyaretçilerin yavaş turizm motivasyonlarını ortaya çıkarmaktır. Nitel araştırma yaklaşımı kapsamında tasarlanan bu çalışmada veriler uygun (amaçlı) örnekleme yöntemiyle yüz-yüze görüşme tekniği kullanılarak elde edilmiştir. Veriler 2021 yılının Ekim ayında yavaş kent Halfeti’yi farklı zamanlarda ziyaret eden 12 ziyaretçiden toplanmıştır. Elde edilen verilerin betimsel analizi sonucunda, ziyaretçilerin yavaş kent Halfeti’yi ziyaret etmeye iten itici seyahat faktörler; kendini yansıtma ve keşif, merak ve kültürel bilgilenme, kaçış ve rahatlama olarak belirlenmiştir. Çekici seyahat motivasyon faktörleri olarak da Halfeti’nin doğası, tarihi ve mimarisi, yavaş kent olması ve gastronomik çekicilikler olarak saptanmıştır. Araştırma sonucunda çalışmanın teorik katkısı ve yönetimsel öneriler tartışılmıştır.
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    Book Part
    Citation - Scopus: 5
    Web Revolution and Events: Development and Progress
    (IGI Global, 2020) Kodaş, B.
    In the globalizing world, the use of social media as a marketing tool has been frequently discussed in academic researchers in recent years. It is possible to examine that the usage of these social media channels in the management and marketing of tourism-related activities is increasing. From this perspective, social media is considered as an important marketing tool for event organizers in the event industry in terms of some aspect of event studies. Besides, it provides significant benefits for visitors about deciding whether they participate in an event or not. In this framework, the aim of this chapter is to build a conceptual framework for revealing relation between social media and events. This conceptual study indicated that social media is one of the important digital tools for customer engagement, online experiences, and promoting events. Managerial implications and future research recommendation presented. © 2021, IGI Global.
  • Thumbnail Image
    Presentation
    Yiyecek-İçecek Çalışanlarının Serbest Zaman Tatmin Düzeyleri İle Serbest Zamanda Algılanan Özgürlüklerinin İncelenmesi
    (2015) KODAŞ, Davut; KODAŞ, Betül; ARICA, Reşat
    Bu araştırmanın amacı, turizm sektöründe çalışan yiyecek-içecek personellerinin serbest zaman tatmin düzeyleri ile serbest zamanda özgürlük algıları arasındaki ilişkiyi incelemektir. Bunun yanı sıra katılımcıların yaşları ile serbest zaman tatmin düzeyleri ve serbest zamanda algıladıkları özgürlük düzeyleri arasında ilişkinin test edilmesidir. Cinsiyet ve medeni durumlarına göre katılımcıların serbest zaman tatmin ve algılanan özgürlük alt boyutlarına ilişkin puanlarını karşılaştırmak araştırmanın diğer amaçları arasındadır. Araştırmanın ana kütlesini Eskişehir’de çalışan yiyecek-içecek personelleri oluştururken çalışma grubunu ise 103 çalışandan oluşmaktadır. Araştırmada kullanılan ölçekler arasındaki ilişkiyi belirlemek için Pearson korelasyon testi uygulanmıştır. Katılımcıların serbest zaman tatmini ve algılanan özgürlük puanlarının bazı demografik (cinsiyet ve medeni durum) değişkenlere göre farklılık gösterip göstermediğini test etmek için t-testi uygulanmıştır. Araştırma sonucunda serbest zaman tatmini ile algılanan özgürlük puanları ve bu alt boyutların karşılıklı ilişkilerinde pozitif ve orta düzeyde ilişki saptanmıştır. Katılımcıların yaşları ile ölçekler arasında herhangi bir ilişki saptanmamıştır. Katılımcıların medeni durumlarına göre herhangi bir fark bulunmazken cinsiyete göre serbest zaman tatmin boyutlarından yalnızca sosyal boyutunda ve algılanan özgürlük boyutlarından bilgi ve beceri boyutunda anlamlı farklılıklar bulunmuştur.
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    Article
    A netnographic analysıs of tourists' memorable tourısm experıences: the case of historical Egyptian (Spice) Bazaar ın Istanbul
    (Emerald Group Publishing Ltd, 2024) Kodas, Betul; Subasi, Asef
    PurposeTo provide visitors with a variety of experiences, tourism is a collection of activities that might leave a lasting impact on them. Anticipating and understanding what makes visitors memorable can give destinations and tourism marketers a competitive advantage. Regarding this, the purpose of this study is to investigate the memorable tourism experiences of international tourists who have visited the Egyptian (Spice) Bazaar in Istanbul.Design/methodology/approachThe comments made by travelers from abroad on TripAdvisor following their experiences were examined using a netnographic analysis methodology. The data were collected from the most recent to the oldest comments posted on tourist experiences about historical Egyptian (spice) bazaar (n: 825).FindingsIn line with the findings obtained from the reviews examined, six components were determined that make the tourists' experiences memorable: ambience (1), novelty (2), hedonism (3), local culture (4), knowledge (5) and price (6).Originality/valueThe memorable Egyptian (Spice) Bazaar experiences of international tourists analyzed within the scope of the research were in line with the dimensions of novelty, hedonism, knowledge and local culture of the study conducted by (Kim & Ritchie, 2014); ambience and product price were found to be the two different dimensions. It can be stated that results of the study can help to develop effective strategies to improve the competitiveness of the destination.
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    Article
    Overtourism Movements and Tourism Phobia in the Light of Media Coverage
    (2020) Kodaş, Betül; Can, İpek Itır; İflazoğlu, Nurhayat
    Tourism, which is one of the world's largest industries, has been tending to unwittingly\rendanger its own existence since 2012 when the number of international tourists rose to\rover 1 billion. One of the top challenges facing tourism in the 21st century is tourism phobia\rand the upward trend of the phobia in recent years. Anti-tourism movements have been\rrolled out in Barcelona and Venice under the motto \"this is not tourism, this is invasion\",\rleading to a ripple effect across Europe. The momentum of anti-tourism movements has\rattracted the interest of academics of tourism, and it has been argued that it is of priority for\rfurther studies. Anti-tourism movements led by local people result from overcrowding,\rnoise, infrastructural problems and similar challenges. The majority of people consider\rtourism not something that brings about benefits but a detrimental activity. In addition, such\rmovements wreak their anger on tourists, the least responsible party among the\rstakeholders. Tourism phobia is the fear, aversion or social rejection that the local citizens\rfeel in a destination towards tourists. One of the reasons behind tourism phobia's rise around\rthe world is media coverage without a question. How tourism phobia is interpreted and\rnarrated by media outlets is of capital importance as they have a direct influence on\rindividuals, groups of people and a society as a whole. To this end, the study, which relies\ron a descriptive analysis, addresses 16 news reports covered by international media outlets\rabout anti-tourism movements and tourism phobia. The analysis pointed to four main\rthemes in advent of overtourism, effects of overtourism and tourism phobia, anti-tourism\rpropagandas, measures and limitations, and a total of 20 thematic codes of those codes.