Aykol, Şehmus
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AYKOL, Şehmus
Job Title
Dr. Öğr. Üyesi
Email Address
sehmusaykol@artuklu.edu.tr
Main Affiliation
Department of Gastronomy and Culinary Arts / Gastronomi ve Mutfak Sanatları Bölümü
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Current Staff
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Sustainable Development Goals
17
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1
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2
ZERO HUNGER
0
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5
GENDER EQUALITY
0
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6
CLEAN WATER AND SANITATION
0
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13
CLIMATE ACTION
1
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10
REDUCED INEQUALITIES
2
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16
PEACE, JUSTICE AND STRONG INSTITUTIONS
0
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8
DECENT WORK AND ECONOMIC GROWTH
4
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15
LIFE ON LAND
0
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3
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0
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9
INDUSTRY, INNOVATION AND INFRASTRUCTURE
1
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14
LIFE BELOW WATER
2
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4
QUALITY EDUCATION
2
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1
NO POVERTY
1
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7
AFFORDABLE AND CLEAN ENERGY
0
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11
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2
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12
RESPONSIBLE CONSUMPTION AND PRODUCTION
6
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5
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124
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4
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88
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21
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9
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215/2465
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2
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WoS Citation Count
55
Scopus Citation Count
72
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3
Scopus h-index
3
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0
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0
WoS Citations per Publication
2.62
Scopus Citations per Publication
3.43
Open Access Source
17
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2
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Master Thesis The Effect of Cooking Activity on the Mental Health of Addicted Individuals(2025) Halifegil, Berkay Nedim; Aykol, ŞehmusBu çalışma, gastronomi atölyesi kapsamında gerçekleştirilen yemek pişirme etkinliklerinin, bağımlılık tedavisi gören bireylerin yaşadıkları psikososyal değişim ve dönüşümleri keşfetmeyi amaçlamaktadır. Nitel araştırma modeliyle tasarlanan bu çalışmada, katılımcı gözlemleri, kurumdaki uzman psikologlarla yapılan yarı yapılandırılmış yüz yüze görüşmeler ve destekleyici psikolojik ölçek uygulamaları bir araya getirilerek çok katmanlı bir veri toplama stratejisi uygulanmıştır. Bulgular, mutfak temelli müdahalelerin altı temel boyutta anlamlı değişimler yarattığını ortaya koymaktadır. Bunlar; 'Öz güven ve öz değer, sosyal boyut ve aidiyet duygusu, duygu düzenleme ve psikolojik rahatlama, gelecek perspektifi ve umut, davranışsal içselleştirme, sorumluluk bilinci ve katılım' temalarıdır. Bu bulgular yemeğin sadece bir beslenme aracı değil; bireyin kimliğini yeniden inşa edebileceği, sosyal aidiyetini pekiştirebileceği ve psikolojik olarak rahatlama sağlayabileceği terapötik bir araç olduğu araştırma bulgularıyla güçlü biçimde temellendirilmiştir. Bu dönüşümler, pozitif psikolojinin PERMA modeli (Pozitif Duygu, Katılım, İlişkiler, Anlam, Başarı) çerçevesinde kavramsallaştırılmıştır ve mutfak faaliyetlerinin psikolojik iyilik hali ile yeniden sosyal entegrasyonu destekleyici rolüne işaret etmiştir. Gastronomi atölyesi yalnızca mesleki eğitim süreci olarak değil; kimliğin yeniden inşası, sosyal bütünleşme ve psikolojik iyilik halini teşvik eden çok boyutlu bir müdahale alanı olarak değerlendirilmektedir. Bulgular, grup temelli mutfak müdahalelerinin bağımlılıktan kurtulma sürecinde düşük maliyetli, kültürel olarak uyarlanabilir ve etkili bir psikososyal destek modeli sunabileceğini göstermektedir. Ayrıca, rehabilitasyon merkezleri, sosyal hizmet uygulamaları ve gastronomi eğitimi alanlarında politika üreticilere yön verebilecek uygulanabilirlik potansiyeli taşımaktadır.Article Turistik Bir Destinasyon Olan Mardin'in Yürünebilirlik Açısından İncelenmesi(2020) Çakar, Kadir; Harman, Serhat; Aykol, ŞehmusBu çalışmanın amacı Mardin destinasyonunu ziyaret eden turistlerin yürünebilirliğe ilişkin algılarını ölçmektir. Bunun yanı sıra, turistler açısından yürünebilirlik olgusunu etkileyen faktörleri araştırmak çalışmanın bir diğer amacını oluşturmaktadır. Çalışmanın amacı doğrultusunda 486 ziyaretçiden yüz yüze anket görüşmesi ile elde edilen veri seti t-Testi ve ANOVA uygulanarak analiz edilmiştir. Katılımcıların “trafikten arınmışlık” faktörünü yürünebilirliği etkileyen en önemli faktör olarak değerlendirdikleri ve yürünebilirlik olgusunun turistik destinasyonlarda ziyaretçiler tarafından önemsenen bir husus olduğu desteklenmiştir.Presentation Last Chance Before It’s Gone: Last Chance Tourism on Hasankeyf(THE FIRST INTERNATIONAL CONGRESS ON FUTURE OF TOURISM, 2017) AYKOL, Şehmus; ALTÜRK, Abdulvahap; YARIŞ, Ahmet; ARIK YÜKSEL, TuğbaLast chance tourism also known “doom tourism”, “extinction tourism”, “climate tourism”, “doomsday tourism”, “climate change tourism”, “climate change voyeurism”, “disappearing or vanishing tourism”, “dying tourism”, and “endangered tourism” is an emerging tourism segment for disappearing destinations (Piggott-McKellar and McNamara,2016; Eijgelaar, Thaper and Peeters, 2010; Lemelin, Dawson and Stewart, 2013; Wilson et al., 2014; Lemelin et al., 2010) . Tourists involve in this kind of tourism have a desire to see the places that will soon disappear or to witness disappearing species (Lemelin et al., 2010). Hasankeyf, which is in danger of being submerged in the Ilısu Dam Project’s reservoir lake, has positioned it as a last chance tourism destination. It is one of the places that tourists travel to experience before it is gone. However, there is no empirical evidence has identified that this is actually occurring. This article will explore if tourists are motivated to visit Hasankeyf to see it before it’s gone. Situated on the banks of Tigris River Hasankeyf has been an important settlement through history. It has been home to every major Mesopotamian civilization, and it has witnessed huge transformations over its long life-span, from a Byzantine bishopric to an Arab fortress and an outpost in the Ottoman Empire (Holloway, 2014). Standing as a guard for centuries over the Anatolian Peninsula at the gate of northern Mesopotamia (Perrier, 2008; Stern, 2008), Hasankeyf fulfills 9 out of 10 criteria’s of UNESCO’s natural and cultural evaluation (Kocabaş, 2013), but unfortunately today it faces its greatest threat, one that challenges its very existence. The main issue the authors are addressing in this research is to explore if visitors are motivated to visit Hasankeyf to see it before it’s gone. Both primary and secondary data sources were used to answer research questions. Primary data principally obtained through the questionnaire while as secondary data sources, related past studies were utilized as theoretical background and literature review (Piggott et al., 2016; Kvasova, 2011; Kang & Moscardo, 2006; Miller, Merrilees & Coghla, 2014). The questionnaire was established after a profound analysis of literature review and was newly developed which consisted of three parts. The first set of the questions consisted of sixteen items and were composed to measure visit motivations of Hasankeyf. Twelve questions were composed to measure to what extent the participants were responsible visitors. The third part of the questionnaire consisted of questions related to demographics of participants. All variables were carried out by a five-point Likert scale, ranging from strongly disagree (1) to strongly agree (5). An online questionnaire survey was conducted in June, July and August 2017. Since summer is low season in Hasankeyf, it was very difficult to find on site visitor in the destination. Therefore, an invitation message with the online questionnaire URL was posted on a number of people, who had visited Hasankeyf thus far, through social media tools such as Forums, Facebook, and Twitter. Besides, the online questionnaire was sent to people who had visited Hasankeyf via e-mail. Mailing list was obtained from the tour guides of Hasankeyf region. Sixty questionnaire were evaluated as a pre-test in order to determine whether the questionnaire was understood by the respondents and was reliable. After factor analysis one item from the visit motivations was extracted from the survey. Cronbach Alpha for the first set of questionnaire was determined as 0,828 and 0,904 for the second part of the questionnaire. A total of 302 responses were collected in the research. According to demographic variables; the participants are mostly female with a slight different, mostly aged between 36-45. Most of the participants (57.6%) are single, 28% of those earn between 1500-3000 TL. Majority of respondents (64.2%) have bachelor degree. Most of the respondents came to Hasankeyf with friends. They were asked if they came by tour, individually, business or school trip. Most of them came individually, without accommodation (82%). This is most likely because there are not enough accommodation facilities in Hasankeyf, so most of the people came from the surrounding cities for daily trip. Participants were asked to select how important sixteen motivations influenced them to travel to Hasankeyf. As mentioned above a factor analysis was set to simplify these motivations for comparison. According to factor analysis, they were grouped into three categories; 1-“last chance visit”, 2-“enrichment”, and 3-“non-Hasankeyf-focused”. Enrichment was the top motivation of travel with 3.99 mean value, followed by last chance visit with a slight different of 3.97 mean value. The lowest ranking motivation was non-Hasankeyf-focused dimension with a mean value of 2.57. When comparing mean values of three motivations, it was identified that “last chance visit” was the second motivation with a high level of 3.97. The people who rated “last chance visit” more than 3 points out of 5 Likert scale were considered as “last chance visitor” (LCV). It was found that last chance visitors are almost a fifty-fifty women to men ratio, mostly aged between 18 to 35 (78.5%). Majority of the LCV have bachelor degree or higher (86.2%), were daily visitor (81.2%) and have less than 3000 TL family income (52.5%). 56.3% of LCV were single, mostly came to Hasankeyf individually (74.7%) with friends (88.6%). The researchers checked for normality test, and it was found that data was not normally distributed according to Kolmogorov-Smirnov test result (p<0.05). Thus, non-parametric tests –Mann-Whitney-U (test for two groups) and Kruskal Wallis (test for more than two groups) - were employed to analyze the data. Mann-Whitney-U test results indicated that there is no statistically significant difference between gender variable and visit motivations of Hasankeyf since p>0.05. Considering marital status there is statistically significant difference for “Enrichment” and “Non-Hasankeyf Focused” dimensions (p<0.05). Singles are relatively more motivated by enrichment and non-Hasankeyf focused reasons compared to married people. However there is no significant difference for “last chance visit” dimension (p>0.05) in terms of marital status. Kruskal-Wallis test shows that there is significant difference between age groups and visit motivations. 18-25 aged visitors have a low level of interest in last chance to experience, but have a high level of motivation like visiting Hasankeyf to spend time with friends and family, adventure, etc. On the contrary, visitors older than 46 have a high level of interest in last chance to experience. Kruskal-Wallis test for education variable reveals that there is no significant difference between education levels and visit motivations. It is also worth noting that visitors who have family income of less than 3000TL have high level of interest in “enrichment” and “non-Hasankeyf-focused” motivations. However, there is no evidence that there is a statistically significant difference between “last chance visit” motivation and income level. The main purpose of this paper is to examine if the visitors are motivated to visit Hasankeyf for last chance experience. Statistical analysis show that there is no statistical significance between “last chance visit” motivation and demographic characteristics. It is also of interest to note that the level of concern about last chance to experience is high regarding the visitors ranking of “last chance visit” motivation. The data revealed that 86.4% of the respondents are considerably motivated to travel to Hasankeyf before it’s flooded under Ilısu Dam reservoir. This research contributes to the limited empirical studies identifying that visitors are motivated by last chance to experience, or visit destinations before they disappear. The last chance tourism phenomenon has been commonly linked to global warming or climate change. This paper is the first to identify that “last chance tourism” is occurring in a destination which is directly being destroyed by human hand because of financial concerns. Further studies needs to be conducted to identify the possible impacts of shareholders in the disappearing destinations.Master Thesis Yiyecek İçecek İşletmelerinde Gıda Atık Yönetimi Diyarbakır ve Antalya İlleri Karşılaştırmalı Örneği(2024) Çökük, Yasemin; Aykol, ŞehmusGıda israfı, dünya genelinde ve Türkiye'de önemli bir sorundur. Bu çalışma, gıda israfının nedenlerini, atık gıda yönetiminin olup olmadığını ve sürdürülebilirliğini araştırmayı amaçlamaktadır. Araştırma kapsamında Antalya ve Diyarbakır'daki yiyecek ve içecek işletmelerinde atık gıda durumu analiz edilmiştir. Antalya'da 29, Diyarbakır'da 19 işletme ile yüz yüze görüşmeler yapılmış, toplanan veriler MAXQDA, Word ve Excel programlarıyla içerik analizine tabi tutulmuştur. Sonuçlara göre, her iki ilde de gıda israfı önemli bir sorun olarak belirlenmiştir. Antalya'daki işletmeler, turizm faaliyetleri nedeniyle daha fazla atık gıda üretmektedir. Diyarbakır'da ise yerel yemek kültürü nedeniyle atık gıda miktarı daha azdır. Antalya'daki işletmeler atık gıda yönetimi konusunda daha bilinçli olup çeşitli önlemler alırken, Diyarbakır'daki işletmelerin bu konuda daha az aktif olduğu görülmüştür. Atık gıda en çok mutfak ve servis süreçlerinde ortaya çıkmaktadır. İşletmelerin büyük çoğunluğu atık gıdaları geri dönüştürme konusunda yetersiz kalmakta, ancak geri dönüşüm ve kompostlama gibi uygulamaların faydalı olduğu vurgulanmaktadır. Eğitim eksikliği ve farkındalık yetersizliği, atık gıda yönetimindeki en büyük engeller olarak belirlenmiştir. Bu çalışma, Diyarbakır ve Antalya'daki yiyecek ve içecek işletmelerinde sürdürülebilir atık gıda yönetimi konusunda farkındalık yaratmayı ve işletmelerin atık yönetimi stratejilerini geliştirmelerine katkıda bulunmayı amaçlamaktadır. Sonuçlar, işletme maliyetlerini düşürmek, çevre kirliliğini azaltmak ve sürdürülebilirlik hedeflerine ulaşmak için önemli öneriler sunmaktadır.Article A Qualitative Analysis of Gastronomy Tourism Strategy and Action Plan(2019) Yarış, Ahmet; Çakar, Kadir; Akyol, ŞehmusInterest in Gastronomy Tourism, a type of tourism that is increasingly the focus of the competitive strategies of mass tourism destinations, is also increasing. Gastronomy Tourism is included in development plans by destination management organizations and destination managers due to its contributions to tourism destinations in particular as well as wider national economies. This study examines the Gastronomy Strategy and Action Plan, a theme that has received limited thus far. Qualitative research methods were used in this study, and content analysis was utilized to analyze data. Four main sub-themes (vision, mission, aims-objectives, and action plans), under the main theme, are divided into different categories. The findings of the study show that the strategies and action plans adopted by different destinations have a common set of qualities and similar approaches. They also reveal similarities with the action plans analyzed in previous studiesOther A Research on Walkablty Percepton of Toursts Vstng Old Town Mardn(2019) Çakar, Kadir; Harman, Serhat; Aykol, Şehmus...Article Citation - WoS: 6Citation - Scopus: 12The impact of social media use on restaurant choice(Anatolia, 2021) Yarış, Ahmet; Aykol, ŞehmusThis paper aims to examine the impact of social media use on consumers’ restaurant choices. It presents data from a questionnaire developed for examining social media use and restaurant choice on a trip and home. Exploratory factor analysis was performed to explore the underlying theoretical structure of the phenomena. Four social media use factors were extracted. Then the measurement model and the structural model were tested. Findings show that three social media use factors (searching for services, social interactions, and searching for products) influenced individuals’ restaurant choices on the trip (more) and at home. Based on the results, restaurants should appear more on social media. Restaurants are recommended to share the ambiance, foods, and menus on social media frequently.Article TOPLU YEMEK HİZMETLERİNDE SERVİS ŞEKLİNİN ALGILANAN MEMNUNİYET DÜZEYİNE ETKİSİ(University of Dicle Journal of Faculty of Economics and Administrative Sciences, 2017) YARIŞ, Ahmet; AYKOL, ŞehmusInstitutional catering is a sector where a large number of people work, and this sector is an important field to research. University is one of the institutions where institutional catering is provided at most. The purpose of this study is to measure the impact of both the catering service method and staff position on the perceived level of satisfaction. Therefore, factors and their level, which affect perceived level of satisfaction, were investigated on two groups. For the data, a survey was conducted in a table service and self-service cafeteria. After gathering data, the satisfaction level was divided into sub-factors and these factors were tested by two-way ANOVA. According to the findings all sub-factors of the perceived level of satisfaction was significantly affected by both service method and staff position and in order to reduce these variations some suggestions have been made.Book Part Mardin İlinde Sektörel Kalkınmanın Yeniden İnşası(2014) AYKOL, Şehmus; TOPRAK, Lokman; YARIŞ, Ahmet…Presentation Bölgesel Turizmin Gelişmesinde Kalkınma Ajanslarının Rolü: Mardin Örneği(I. Eurasia International Tourism Congress: Current Issues, Trends, and Indicators, 2015) SARI, Yaşar; AYKOL, Şehmus; GÜLERTEKİN GENÇ, Seray; KODAŞ, BetülKalkınma ajansları bölgelerarası kalkınma farklarının azaltılmasında önemli roller üstlenmiştir. Turizm bölgelerarası kalkınma farklarının azaltılmasında en önemli sektörlerin başında gelmektedir. Bu çalışmada DİKA’nın (Dicle Kalkınma Ajansı) Mardin İli genelinde turizme olan katkılarının incelenmesi amaçlanmıştır. Çalışmada veri toplama tekniği olarak nitel araştırma yöntemlerinden görüşme tekniği ve doküman analizi kullanılmıştır. Araştırmada amaçlı örnekleme yönteminden faydalanılmıştır. 30 Ocak 2015 tarihinde bir kişiyle yüz yüze görüşme yapılmıştır. Elde edilen bulgulara göre DİKA’nın turizm gelişmesine yönelik Mardin İlinde planlama, programlama ve danışmanlık hizmetleri verdiği; bunun yanında mali ve teknik desteklerde de bulunduğu görülmektedir. Ancak, yapılan yatırımların tam anlamıyla istenilen düzeyde olmadığı tespit edilmiştir. Bu bağlamda gerek araştırmacılara gerekse uygulamacılara bir takım öneriler sunulmuştur.
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