Seyitoğlu, Faruk

Seyitoğlu, Faruk

Name Variants

Seyitoglu, Faruk
Seyitoğlu, F.
Seyitoğlu F.
Seyitğlu, F.
Seyitoğlua, F.
SEYİTOĞLU, Faruk
Seyitoglu, Faruk

Job Title

Doç. Dr.

Main Affiliation

Department of Tourism Guidance / Turizm Rehberliği Bölümü

Status

Current Staff

Full item page

Sustainable Development Goals Report Points

SDG data could not be loaded because of an error. Please refresh the page or try again later.

Scholarly Output

52

Articles

52

Citation Count

0

Supervised Theses

0 Scholarly Output Search Results

Now showing 1 - 10 of 52

Citation - WoS: 12
Citation - Scopus: 17
Gastronomy Tourism Through Tea and Coffee: Travellers' Museum Experience
(Emerald Group Publishing Ltd, 2021) Seyitoglu, Faruk; Seyitoğlu, Faruk; Alphan, Eda; Department of Tourism Guidance / Turizm Rehberliği Bölümü
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.
Citation - WoS: 0
Citation - Scopus: 0
Independent or chain-affiliated hotel? The dilemma of hotel employees
(Tourism and Hospitality Management, 2023) Seyitoğlu, Faruk; Seyitoğlu, Faruk; Yaneva Ba, Victoria; Department of Tourism Guidance / Turizm Rehberliği Bölümü
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.
Gastronomy Scholars’ Perspectives towards the Gastronomy Term: A Metaphorical Analysis
(2019) Seyitoğlu, Faruk; Department of Tourism Guidance / Turizm Rehberliği Bölümü
The purpose of this paper is to examine gastronomy scholars’ perspectives onto gastronomy term. By adopting qualitative research method, content analysis was utilized. The data were drawn from interviews with 29 scholars from tourism faculties in seven Turkish universities. After content analysis, the metaphors were put forward by the interviewees categorized into different groups such as tangible attributes, intangible attributes, living beings, food and nature, places and miscellaneous comparisons. Gastronomy and tourism scholars have yet to study the potentially useful applications of metaphors empirically. This study thus intends to fill a gap in the existing literature.
Citation - WoS: 0
Citation - Scopus: 0
Metaverse Economics for Tourism and Hospitality: Economic Fundamentals in a Semi-Imaginary World
(Sage Publications Ltd, 2025) Seyitoğlu, Faruk; Seyitoglu, Faruk; Webster, Craig; Department of Tourism Guidance / Turizm Rehberliği Bölümü
This study elaborates on the economics of the Metaverse in tourism and hospitality. It identifies the Metaverse stakeholders from a tourism perspective, namely: IT companies (infrastructure), IT companies (Metaverse presence), tourism and hospitality companies, other (non-tourism) companies, destination management organisations, tourists, and public authorities. The paper elaborates on the activities each stakeholder would be able to perform in the Metaverse and the associated revenue and costs. Based on this, the paper discusses the economic relationships between the stakeholders, their impacts on the financial performance of tourism and hospitality companies, and the potential economic externalities of the Metaverse. Theoretical, managerial and policy implications, limitations and future research directions are outlined as well.
Citation - WoS: 3
Citation - Scopus: 3
Defining the Current Position of the Gastronomy Field in Turkey
(Journal of Culinary Science and Technology, 2021) Seyitoğlu, Faruk; Department of Tourism Guidance / Turizm Rehberliği Bölümü
The present study aims to investigate and define the current position of the gastronomy field in Turkey. In order to achieve this, interviews were held with academics who are involved in the field of gastronomy. According to the analysis of the data, the nature of gastronomy both as a field and a concept is ‘multi-defined/comprehensive’, has a ‘multi-component’ structure, is ‘interdisciplinary’, ‘lacks a specific (unique) research question’, and ‘is accepted mainly as practical area’. It then became clear that there have been some developments, such as ‘gaining attention and developing as an educational field’, ‘the increase in the number of publications and opportunities to publish’ and ‘the formation of a scientific community’. Some deficiencies and necessities have also emerged that are related to issues as ‘theoretical background’, ‘education’, ‘research area’, ‘the number of publications and opportunities to publish’, ‘methods’ and ‘the ideal gastronomy academic profile’.
Citation - Scopus: 55
Understanding the Robotic Restaurant Experience: a Multiple Case Study
(Emerald Group Holdings Ltd., 2022) Seyitoğlu, Faruk; Ivanov, S.; Department of Tourism Guidance / Turizm Rehberliği Bölümü
Purpose: The purpose of this study is to investigate the robotic restaurant experience of travellers around the world and understand the components of robotic restaurant experience. Design/methodology/approach: Travellers who had experienced a robotic restaurant were purposefully selected as a sample group for the study. As the robotic restaurants are limited around the world, multiple case study method has been chosen to gather richer data. A user-generated content technique which is a form of qualitative case study method has been benefited to gather data from travellers’ reviews. Findings: The results reveal a model of components of robotic restaurant experience that include six main themes: attraction for kids, robotic system, memorable experience, ambience related attributes, food related attributes (economic value and gastronomic aspects) and deficiencies (in robotic system, in ambience related attributes and in food related attributes). Originality/value: This paper is one of the first to investigate the robotic restaurant experience of travellers around the world. Moreover, it contributes to the research on restaurant experience and offers a model of components of the robotic restaurant experience. © 2020, Faruk Seyitoğlu and Stanislav Ivanov.
Citation - WoS: 3
Citation - Scopus: 4
Goreme (cappadoccia): Examining the Hostel Experiences of Tourists
(Routledge Journals, Taylor & Francis Ltd, 2020) Seyitoğlu, Faruk; Çakar, Kadir; Karatas, Gulcin; Department of Tourism Guidance / Turizm Rehberliği Bölümü; Department of Tourism Management / Turizm İşletmeciliği Bölümü
The objective of the present research is to understand hostel experiences of travellers visiting hostels operating in Goreme province of Cappadocia region. Within the context of user-generated content data were collected from online reviews and comments at hostelworld.com online platform and content analysis has been utilized to examine data. Results indicated differences as well as commonalities prior researches in terms of hostel experiences' characteristics. The findings show that hostel experiences are multifaceted and heterogeneous based on factors of cleanliness and facilities, location, atmosphere, security, staff/owner, price/value for money, social atmosphere, food experience, authentic experience and memorable experience. The presence of food, authentic and memorable experiences have emerged as distinct factors accelerating the quality of hostel experiences that travellers gain.
Citation - WoS: 7
Citation - Scopus: 13
Robots and emotional intelligence: A thematic analysis
(Elsevier, 2024) Seyitoğlu, Faruk; Ivanov, Stanislav; Department of Tourism Guidance / Turizm Rehberliği Bölümü
The research on emotional intelligence in social robots is growing. This paper provides a thematic analysis of the studies on robots and emotional intelligence, synthesising and evaluating current knowledge and research topics. In addition, based on the thematic analysis of the studies, it also provides a conceptual framework explaining the emotional intelligence of robots that includes both actors (human and robot) in a human-robot interaction setting. The findings are based on the analysis of 252 studies published until the end of 2022 and indexed in the Scopus database. The results unveiled two main themes (robot design-technical developments and characteristics and human-robot interaction), including sub-themes and topics that emerged in the literature. Finally, the themes and sub-themes were evaluated through a critical discussion to develop a conceptual framework for robots and emotional intelligence.
Citation - WoS: 3
Citation - Scopus: 4
Tourism, automation and responsible consumption and production: a horizon 2050 paper
(Emerald Publishing, 2025) Seyitoğlu, Faruk; Seyitoğlu, F.; Webster, C.; Department of Tourism Guidance / Turizm Rehberliği Bölümü
Purpose: By focusing on Sustainable Development Goal 12 (SDG 12) and tourism automation, this perspective paper aims to investigate how tourism and automation will work to create a world in which tourism has more sustainable production and consumption patterns. Design/methodology/approach: This perspective paper reviews the past developments of automation in tourism in the context of sustainable production and consumption patterns, the lessons learned from the COVID-19 pandemic and looks at the future of tourism and how automation will help it be more sustainable in terms of consumption and production patterns. Findings: The insights from this analysis suggest that automation technologies will play a major role in both the supply and demand sides of the tourism and hospitality industry, encouraging increased tourism sustainability. While automation technologies will have the greatest impact on the supply side in the near future, as such technologies will be used to minimise waste and energy usage, creating large gains for environmental protection, the technologies will also benefit responsible consumption. Big data and analytical technologies will work in ways to ensure that consumers are nudged into consumer practices that are increasingly sustainable. Originality/value: This perspective paper synthesises the literature on the subjects, namely, automation and SDG 12 in tourism, and points to important new future research agenda. This is one of the first papers in tourism to blend automation and SDG 12 literature to shed light on the use of automation in sustainable consumption and production in tourism. © 2024, Emerald Publishing Limited.
Citation - WoS: 1
Citation - Scopus: 1
The Role of Technology in the Future of Restaurant Labor
(Emerald Group Publishing Ltd, 2025) Seyitoğlu, Faruk; Atsiz, Ozan; Acar, Aysegul; Department of Tourism Guidance / Turizm Rehberliği Bölümü
PurposeThis research aims to explore the role of technology in the future of restaurant labor. It focused on the opinions of restaurant employees, including managers, regarding technological trends such as service robots, self-service kiosks, robot chefs and automated cooking systems and how these may affect the future of restaurant labor.Design/methodology/approachA qualitative research approach was adopted, and interviews were conducted with restaurant employees in the USA.FindingsThe findings uncovered that the benefits, impacts and shortcomings of technological trends in the restaurant industry differ depending on employees' perspectives. Also, the findings of the shortcomings of each technological trend support the need for human labor as some aspects of technological trends cannot address the requirements of some tasks.Originality/valueThis research proposed a conceptual framework explaining the role of technological trends in the future of restaurant labor. It is one of the first studies to examine the role of technology in the future of hospitality labor, specifically restaurant labor, after the pandemic. (sic)(sic)(sic)(sic)(sic)(sic)(sic)(sic)(sic)(sic)(sic)(sic)(sic)(sic)(sic)(sic)(sic)(sic)(sic)(sic)(sic)(sic)(sic)(sic)(sic)(sic)(sic)(sic)(sic)(sic)(sic)(sic)(sic)(sic)(sic)(sic)(sic)(sic)(sic).(sic)(sic)(sic)(sic)(sic)(sic)(sic)(sic)(sic)((sic)(sic)(sic)(sic)(sic)(sic))(sic)(sic)(sic)(sic)(sic)(sic),(sic)(sic)(sic)(sic)(sic)(sic),(sic)(sic)(sic)(sic)(sic)(sic)(sic)(sic)(sic)(sic)(sic)(sic)(sic)(sic)(sic)(sic)(sic)(sic)(sic)(sic), (sic)(sic)(sic)(sic)(sic)(sic)(sic)(sic)(sic)(sic)(sic)(sic)(sic)(sic)(sic)(sic)(sic)(sic)(sic)(sic)(sic).(sic)(sic)(sic)(sic)(sic)(sic)(sic)(sic)(sic)(sic)(sic)(sic)(sic)(sic)(sic), (sic)(sic)(sic)(sic)(sic)(sic)(sic)(sic)(sic)(sic)(sic)(sic)(sic).(sic)(sic)(sic)(sic)(sic)(sic)(sic)(sic), (sic)(sic)(sic)(sic)(sic)(sic)(sic)(sic)(sic)(sic)(sic)(sic)(sic)(sic)(sic),(sic)(sic)(sic)(sic)(sic)(sic)(sic)(sic)(sic)(sic)(sic)(sic)(sic).(sic)(sic), (sic)(sic)(sic)(sic)(sic)(sic)(sic)(sic)(sic)(sic)(sic)(sic), (sic)(sic)(sic)(sic)(sic)(sic)(sic)(sic)(sic)(sic)(sic)(sic)(sic)(sic)(sic)(sic), (sic)(sic)(sic)(sic)(sic)(sic)(sic)(sic).(sic)(sic)(sic)(sic)(sic)(sic)(sic)(sic)(sic)(sic)(sic)(sic)(sic)(sic)(sic)(sic), (sic)(sic)(sic)(sic)(sic)(sic)(sic)(sic)(sic)(sic)(sic)(sic)(sic)(sic)(sic)(sic)(sic)(sic)(sic)(sic).(sic)(sic)(sic)(sic)(sic)(sic)(sic)(sic)(sic)(sic)(sic)(sic)(sic)(sic)(sic)(sic)(sic)(sic)(sic)(sic)((sic)(sic)(sic)(sic)(sic)(sic)(sic)(sic))(sic)(sic)(sic)(sic)(sic)(sic)(sic)(sic)(sic).