Seyitoğlu, Faruk
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Name Variants
Seyitoglu, Faruk
Seyitoğlu, F.
Seyitoğlu F.
Seyitğlu, F.
Seyitoğlua, F.
SEYİTOĞLU, Faruk
Seyitoğlu, F.
Seyitoğlu F.
Seyitğlu, F.
Seyitoğlua, F.
SEYİTOĞLU, Faruk
Job Title
Doç. Dr.
Email Address
Main Affiliation
Department of Tourism Guidance / Turizm Rehberliği Bölümü
Status
Current Staff
Website
ORCID ID
Scopus Author ID
Turkish CoHE Profile ID
Google Scholar ID
WoS Researcher ID
Sustainable Development Goals
1
NO POVERTY
0
Research Products
8
DECENT WORK AND ECONOMIC GROWTH
12
Research Products
7
AFFORDABLE AND CLEAN ENERGY
0
Research Products
17
PARTNERSHIPS FOR THE GOALS
6
Research Products
13
CLIMATE ACTION
1
Research Products
2
ZERO HUNGER
0
Research Products
4
QUALITY EDUCATION
5
Research Products
3
GOOD HEALTH AND WELL-BEING
0
Research Products
9
INDUSTRY, INNOVATION AND INFRASTRUCTURE
0
Research Products
16
PEACE, JUSTICE AND STRONG INSTITUTIONS
0
Research Products
5
GENDER EQUALITY
1
Research Products
12
RESPONSIBLE CONSUMPTION AND PRODUCTION
14
Research Products
10
REDUCED INEQUALITIES
2
Research Products
14
LIFE BELOW WATER
5
Research Products
11
SUSTAINABLE CITIES AND COMMUNITIES
2
Research Products
15
LIFE ON LAND
0
Research Products
6
CLEAN WATER AND SANITATION
0
Research Products
This researcher does not have a Scopus ID.
This researcher does not have a WoS ID.
Scholarly Output
58
Articles
56
Views / Downloads
4/0
Supervised MSc Theses
0
Supervised PhD Theses
0
WoS Citation Count
842
Scopus Citation Count
1157
WoS h-index
15
Scopus h-index
18
Patents
0
Projects
0
WoS Citations per Publication
14.52
Scopus Citations per Publication
19.95
Open Access Source
18
Supervised Theses
0
| Journal | Count |
|---|---|
| Current Issues in Tourism | 5 |
| Journal of Vacation Marketing | 3 |
| European Journal of Tourism Research | 3 |
| Anatolia | 3 |
| Journal of Tourism and Gastronomy Studies | 2 |
Current Page: 1 / 8
Scopus Quartile Distribution
Competency Cloud
58 results
Scholarly Output Search Results
Now showing 1 - 10 of 58
Article Citation - WoS: 1Citation - Scopus: 1Systematic Review and Future Research Agenda on Coastal Heritage in Tourism and Hospitality(Routledge Journals, Taylor & Francis Ltd, 2025) Seyitoglu, Faruk; Costa, Carlos; Breda, ZeliaThis paper provides a systematic review and thematic analysis of coastal heritage studies in tourism and hospitality literature to evaluate current knowledge and research topics. Guided by the Preferred Reporting Items for Systematic Reviews and Meta-Analyses (PRISMA), a systematic literature review was conducted. The systematic search on the Web of Science and Scopus databases yielded 416 records, among which 52 studies were eligible to apply thematic analysis. The thematic analysis revealed seven main themes: tourism impacts, coastal heritage attractiveness, sustainability, geography and environment, tourist motivations and experiences, coastal destination planning and development, marketing and promotion, and technology integration in coastal heritage and tourism. Each theme has been discussed by providing the related research topics and key findings. A unique contribution of this research is the comprehensive assessment of coastal heritage research through the thematic analysis of relevant publications. In light of the thematic analysis and key contributions on the subject, this research proposed a future research agenda that can guide and shape future studies in this field. This study contributes to the literature by offering a comprehensive assessment of coastal heritage research through thematic analysis of relevant publications and outlining a future research agenda.Article Citation - WoS: 14Citation - Scopus: 22Gastronomy Tourism Through Tea and Coffee: Travellers' Museum Experience(Emerald Group Publishing Ltd, 2021) Seyitoglu, Faruk; Alphan, EdaPurpose - 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.Article Citation - WoS: 1Citation - Scopus: 1The Economics of Service Robots in Hospitality Companies(Sage Publications Ltd, 2025) Ivanov, Stanislav; Seyitoglu, Faruk; Webster, CraigThe paper develops a conceptual framework for the economic aspects of service robots in hospitality companies that includes several key components: task automatability by service robots; effects of service robots on back-of-house and front-of-house operations (full vs partial process automation); impacts of service robots on jobs in hospitality companies (substitution, enhancement/augmentation, transformation, new job creation); and the effects of service robots on key performance metrics such as productivity, profitability, revenue, and cost. Additionally, the paper looks at the external and internal factors that drive the economic aspects of service robots in hospitality. Finally, the paper outlines the theoretical and managerial implications and develops a research agenda on the economics of service robots.Article Citation - WoS: 6Citation - Scopus: 7Robot Chefs: the Impacts, Compatibility and Suitability(Emerald Group Publishing Ltd, 2025) Seyitoglu, Faruk; Fuste-Forne, Francesc; Yigit, Serkan; Engin, SueleymanPurpose - This research investigates the impacts, compatibility and suitability of robot chefs in a restaurant context from the perspective of human chefs. Design/methodology/approach - Based on a qualitative research approach, semi-structured interviews were conducted with 27 chefs working in restaurants in Turkiye. Findings - The study revealed the positive and negative impacts of robot chefs in restaurants, spanning aspects such as competitiveness, labour/human resources, financial, service quality, creativity and innovativeness and sustainability. The findings also shed light on the lack of necessary humanoid chef competencies of robot chefs and the suitability of restaurant concepts for their use. Originality/value - Although previous research has explored the integration of automation and robotics in hospitality experiences and the perceptions of guests towards robot chefs, a significant gap exists in understanding the viewpoints of human chefs. This study makes a novel contribution to the theoretical and practical understanding of the use of robot chefs in the kitchen and the dynamics of their interaction with human chefs.Article Equal Employment Opportunity and Diversity in Restaurant Labor: Perspectives of Restaurant Employees and Managers in the USA(Emerald Group Publishing Ltd, 2024) Seyitoglu, Faruk; Atsiz, Ozan; Acar, AysegulPurposeThis study was designed to contribute to the extant literature by discovering the perceptions of restaurant employees and managers toward equal opportunities in restaurant labor and working in a diversity-rich restaurant work environment.Design/methodology/approachA qualitative research approach was utilized. Through in-depth interviews, data were collected purposefully from restaurant workers in different positions (e.g. managers, servers, chefs and cooks) in the USA.FindingsAs a result of content analysis, different perspectives emerged on equal employment opportunity and diversity in restaurant labor. While some employees and managers believe that restaurant labor has equal employment opportunities, others think there is a lack of equal employment opportunity and partial equal employment opportunity in the industry. Most participants perceive working in a diversity-rich restaurant work environment as beneficial (an opportunity to learn about different cultures and an opportunity to learn different experiences and approaches).Originality/valueTo the best of our knowledge, this is the first paper to explore employees' and managers' perceptions of equal employment opportunity and diversity in the hospitality labor context, specifically restaurant labor. Therefore, the research findings will create value for scholars to understand the view on equal employment opportunity and diversity in restaurant labor. Further, it will assist practitioners in designing their labor structure regarding equal employment opportunity and diversity management for the future.Article Gastronomy Scholars’ Perspectives towards the Gastronomy Term: A Metaphorical Analysis(2019) Seyitoğlu, FarukThe 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.Article Citation - WoS: 1Citation - Scopus: 2Metaverse Economics for Tourism and Hospitality: Economic Fundamentals in a Semi-Imaginary World(Sage Publications Ltd, 2025) Ivanov, Stanislav; Seyitoglu, Faruk; Webster, CraigThis 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.Article Citation - WoS: 3Citation - Scopus: 4The Post-Pandemic Era Tourist Guiding: Evidence From Professional Tourist Guides(Routledge Journals, Taylor & Francis Ltd, 2024) Seyitoglu, Faruk; Atsiz, Ozan; Akyuz, MeralThis research contributes to the literature by uncovering the perspectives of professional tourist guides on the tourist guiding profession in the post-pandemic era. Following a qualitative research approach, 29 semi-structured interviews were conducted with professional tourist guides working in different regions of T & uuml;rkiye. The results illustrate that being physically demanding, the lack of work-life balance, unfair expectations of travel agencies, seasonality, and the necessity of constantly updating knowledge and skills are among the challenges of tourist guiding. The effects of the COVID-19 pandemic on the future of tourist guiding emerged as tourist-guide and tourist-related impacts. Furthermore, future employment risks emerged as the high risk of unemployment and its mental results, vulnerability to crises, and the risk of unemployment at older ages due to declining performance in the future. The findings also emphasise the need for education and training, acquiring new skills, adapting to technology and new trends, continued vocational development, and understanding new tourist expectations in the post-COVID era for the future of tourist guiding.Article Systematic Review and Thematic Analysis of Coastal Tourism Studies in Tourism and Hospitality Research(Varna Univ Management-VUM, 2025) Seyitoglu, Faruk; Flores, Rogelio, Jr.; Costa, Carlos; Breda, ZeliaThis study systematically reviews coastal tourism research within the tourism and hospitality field to synthesise current knowledge, research themes, sub-themes, and topics and propose a future research agenda based on thematic analysis and key findings. Building on prior discussions and through an in-depth literature review, this paper provides a comprehensive overview of the field. A systematic search was carried out in the Web of Science database, following the PRISMA guidelines. Out of 676 records found, 224 studies were found eligible for thematic analysis. The analysis revealed six main themes: tourist motivations, experiences and behaviours; responsible and sustainable tourism development; coastal destination marketing, image and attractiveness; coastal tourism destination management; coastal tourism planning and development; and tourism impact. Each theme is further examined through sub-themes, research topics, and key findings. The thematic analysis provides a valuable contribution to the field by synthesising existing knowledge and, based on identified gaps, presenting a research agenda to guide future research related to coastal tourism.Article Citation - WoS: 63Citation - Scopus: 85A conceptual study of the strategic role of gastronomy in tourism destinations(International Journal of Gastronomy and Food Science, 2020) Seyitoğlu, Faruk; Ivanov, StanislavThe present study discusses the strategic role of gastronomy in destinations from the perspective of three theoretical foundations of strategic management, namely Resource-Based View (RBV), Emergent Strategy (ES), and Positioning Strategy (PS). Several concepts from the field of gastronomy are used, such as gastronomic identity, tourist behaviours (motivation, experience, consumption), a sense of place, and food image. Utilizing this multi-disciplinary literature, the present study provides an integrative review and develops a model explaining the strategic role of gastronomy in tourism destinations consisting of three main components (the source, process, and form of a strategy). According to the suggested model, gastronomic identity is considered a strategic resource for destinations. Depending on the gastronomic identity, a differentiation strategy can be formed in a destination that involves the presentation of gastronomic products developed and offered by discoverers (entrepreneurs, researchers, and tourists) to the relevant markets. This strategy is the result of an emergent, rather than deliberate, strategic process. However, when destination managers and stakeholders realize that a gastronomy-based strategy has emerged, such a strategy can also be transformed into a deliberate strategy. The predictions of the model are supported by the conceptual and empirical findings of earlier studies.
