Seyitoğlu, Faruk
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Name Variants
Seyitoglu, Faruk
Seyitoğlu, F.
Seyitoğlu F.
Seyitğlu, F.
Seyitoğlua, F.
SEYİTOĞLU, Faruk
Seyitoglu, Faruk
Seyitoğlu, F.
Seyitoğlu F.
Seyitğlu, F.
Seyitoğlua, F.
SEYİTOĞLU, Faruk
Seyitoglu, 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
4
QUALITY EDUCATION
5
Research Products
5
GENDER EQUALITY
1
Research Products
8
DECENT WORK AND ECONOMIC GROWTH
12
Research Products
10
REDUCED INEQUALITIES
2
Research Products
11
SUSTAINABLE CITIES AND COMMUNITIES
2
Research Products
12
RESPONSIBLE CONSUMPTION AND PRODUCTION
14
Research Products
13
CLIMATE ACTION
1
Research Products
14
LIFE BELOW WATER
5
Research Products
17
PARTNERSHIPS FOR THE GOALS
6
Research Products
This researcher does not have a Scopus ID.
This researcher does not have a WoS ID.
Scholarly Output
55
Articles
53
Views / Downloads
373/2998
Supervised MSc Theses
0
Supervised PhD Theses
0
WoS Citation Count
838
Scopus Citation Count
1148
WoS h-index
15
Scopus h-index
18
Patents
0
Projects
0
WoS Citations per Publication
15.24
Scopus Citations per Publication
20.87
Open Access Source
18
Supervised Theses
0
Google Analytics Visitor Traffic
| Journal | Count |
|---|---|
| Current Issues in Tourism | 5 |
| European Journal of Tourism Research | 3 |
| Anatolia | 3 |
| Technology in Society | 2 |
| International Journal of Tourism Cities | 2 |
Current Page: 1 / 8
Scopus Quartile Distribution
Competency Cloud
Scholarly Output Search Results
Now showing 1 - 10 of 55
Article Beyond Human Touch: Evaluating the Effectiveness of AI, Human, and Hybrid-Generated Tourism Promotional Texts(Emerald Group Publishing Ltd, 2025) Carvalho, Ines; Loureiro, Sandra Maria Correia; Ivanov, Stanislav; Bjork, Peter; Seyitoglu, FarukPurposeThis research aimed to compare the effectiveness of human-generated, AI-generated (ChatGPT), and hybrid promotional texts using the AIEDA model, which incorporates anticipated emotions from the Model of Goal-Directed Behavior.Design/methodology/approachWe conducted an experimental study and applied PLS-SEM and other inferential statistics to analyze whether 455 participants from the UK could differentiate between human-created, AI-generated (ChatGPT), and hybrid promotional texts and compared promotional effectiveness.FindingsParticipants were not able to distinguish between the three texts. However, the human-generated text was consistently less preferred. Effectiveness perceptions declined as participants suspected AI authorship, regardless of the text's actual source (human, AI, or hybrid). The AIEDA model, which incorporates positive and negative anticipated emotions, proved effective in all three scenarios.Practical implicationsTourism marketers can leverage AI for content creation but should maintain human oversight.Originality/valueThe study adds to communication theories and research on promotional text by deepening our understanding of algorithmic authorship and its impact on consumer behavior in tourism marketing. This study was one of the first to compare the effectiveness of human-created, AI-generated, and hybrid texts in tourism marketing, correlate respondents' preferences toward advertising texts with texts' suspected AI authorship, and use an extended AIEDA model.Article Citation - Scopus: 6Discovering cities with peer-to-peer local-guided bike tours: tourists’ experiences and perceptions(Taylor & Francis Online, 2022) Seyitoğlu, Faruk; Atsız, OzanThis study explores tourists’ experiences and perceptions of peer-to-peer (P2P) local-guided bike tours using a netnography approach. The content of reviews of tourists regarding P2P local-guided bike tours offered by a sharing economy platform–Withlocals–in different destinations was analysed. The results show that tourists’ experiences of P2P local-guided bike tours include discovery, hedonic, safety and comfort, edutainment, local interaction, and memorable aspects. In addition, tourists perceive P2P local-guided bike tours in various ways. Our findings illustrate that P2P local-guided bike tours can be defined as engaging activities that provide multidimensional and rich experiences and help explore a destination. Due to the lack of research on P2P local-guided bike tours and the increasing demand by tourists for these tours, this study fills the gap by exploring tourists’ P2P local-guided bike tour experiences and perceptions. Furthermore, although this research will guide scholars and practitioners, future studies could shed more light on the subject.Article Citation - Scopus: 10Tourism, automation and responsible consumption and production: a horizon 2050 paper(Emerald Publishing, 2025) Ivanov, S.; Seyitoğlu, F.; Webster, C.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.Article Citation - WoS: 17Citation - Scopus: 23Gastronomy students’ internship experience: benefits, challenges, and future career(Routledge, 2019) Seyitoğlu F.The aim of this study is to understand the way in which gastronomy students perceive internship. It also explores the relationship between the internship experience and future career perception. The research participants included 25 students of gastronomy and the culinary arts studying in the faculty of tourism in a Turkish university. The data for the research was gathered through a semi-structured questionnaire. Overall, research findings revealed that the internship experience of gastronomy students consists of three major dimensions: benefits (learning about the hospitality industry and the kitchen environment, vocational contribution, and personal development), challenges (the problems related to employees, working conditions, and salary, and other issues such as adaptation problems, difficult customers, work accidents and mistakes, and the incompatibility of theoretical knowledge with the sector), and career perception (negative and pessimistic, negative but optimistic, and positive). Moreover, according to the findings of the study, it can be concluded that the level of benefits and challenges encountered is the key indicator regarding gastronomy students’ career choices. Since no previous studies on the internship experience of gastronomy students exist, it is believed that this study fills a gap in the literature. © 2019, © 2019 Informa UK Limited, trading as Taylor & Francis Group.Article Cappadocia: the Effects of Tourist Motivation on Satisfaction And\rdestination Loyalty(2020) Seyitoğlu, FarukThe present study investigates how the motivations of foreign tourists visiting the Cappadocia region in Turkey affect\rtheir satisfaction and destination loyalty. The research was conducted using a questionnaire, which was answered by\r363 foreign tourists visiting Cappadocia. First, the main factors in tourists’ motivation for travel were determined. These\rmotivation factors and satisfaction and destination loyalty intention scales were used to conduct multiple regression\ranalyses. The results suggest that three categories of tourist motivations (‘novelty and learning’, ‘escape and relaxation’,\rand ‘socialization’) had a direct correlation with satisfaction, while two (‘novelty and learning’ and ‘escape and\rrelaxation’) had a direct correlation with destination loyalty. This work has implications for destination managers and\rtourism businesses, and we conclude with suggestions for future studies.Book Part The Future Food Tourist(Emerald Group Publishing Ltd., 2025) Seyitoğlua, F.This chapter seeks to answer the question of how food tourists will be in the future based on technology and digitalisation. Therefore, two future food tourist scenarios are proposed: realistic and utopian. More specifically, considering the developing technology, from a realistic perspective, future food tourists are evaluated according to their experiences (virtual food experiences, personalised and hyper-personalised food experiences, interactive tech-based food experiences, and sensory food experiences), information sources and communication, tendencies (seeking transparency and traceability in the food supply chain and sustainability-oriented), and payments. However, a utopian future food tourist was also provided as the second future food tourist scenario. In this scenario, the dimensions of future food tourists include instantaneous food travel thanks to teleportation, brain-computer interface-based food experiences, lab-grown food experiences, and intergalactic food tourism. Since this is the first study providing future food tourist scenarios, it plays a guidance role for service providers and launches a scholarly debate in food tourism literature. © 2025 Francesc Fusté-Forné and Erik Wolf.Article Citation - WoS: 3Citation - Scopus: 4GENDER (IN)EQUALITY AND WORK-LIFE (IM)BALANCE IN TOURISM AND HOSPITALITY LABOUR: PERSPECTIVES OF TOURISM ORGANISATIONS IN PORTUGAL(University of Rijeka, 2023) Costa, Carlos; Seyitoğlu, Faruk; Malta, Ana Maria; Martins, MarianaPurpose – This research note explores the perceptions of key stakeholders in tourism organisations regarding gender equality and work-life balance in the Portuguese tourism and hospitality industry. Methodology/Design/Approach – Eleven key stakeholders representing tourism organisations in Portugal were interviewed to obtain qualitative data. A content analysis was then conducted to uncover themes and sub-themes. Findings – The results show two main themes, including sub-themes: Gender inequality (partial gender equality, lack of gender salary equality, lack of women in higher positions, and gender inequality in career advancement) and work-life balance (the difficulty of balancing work and personal/family life and the need for better conditions for women accompanying children). Originality of the research – his study highlights gender equality and work-life balance in the tourism and hospitality industry from the perspective of managers of the leading tourism organisations in Portugal. The study also provides critical implications and future directions based on the findings.Article Citation - WoS: 6Citation - Scopus: 8Dimensions of (post-)viral tourism revival: actions and strategies from the perspectives of policymakers in Portugal(Taylor & Francis Online, 2021) Seyitoğlu, Faruk; Costa, Carlos; Malta, Ana MariaThis research explores the dimensions of (post-)viral tourism revival from the perspectives of policymakers in Portugal. Accordingly, the data were collected through semi-structured interviews with policymakers representing Portugal’s regional and national level tourism organisations. The findings include six main themes: financial actions, structural and logical strategies, demand-related strategies, workforce aspects and actions, marketing and promoting strategies, and optimization of funds. By providing the necessary actions and strategies, the present study results will be helpful for destinations to develop effective crisis management planning in the (post-)viral tourism to revive. Additionally, this paper is the first to reveal in detail the dimensions of (post-)viral tourism revival from the perspectives of policymakers who are in significant positions of regional and national level tourism organizations. Thence, the findings are original and will contribute to the tourism literature.Article Citation - WoS: 1Citation - Scopus: 3The Role of Technology in the Skills and Creativity of Chefs(Varna Univ Management - VUM, 2025) Seyitoglu, Faruk; Fuste Forne, Francesc; Yigit, Serkan; Engin, SuleymanThis research note addresses a gap in current research on the role of technology in restaurants, which often focuses on operational benefits and customer experience rather than the experiential impact on chefs. Based on an exploratory qualitative research design using semi-structured interviews with chefs, the study explores how chefs perceive the influence of integrating technological tools in their future practices and the impact on their skills and creativity. The findings provide insights into the facilitative and destructive roles of technology. The paper contributes to the understanding of how and why technology enhances and inhibits human skills and creativity, thus guiding businesses in hospitality about the adoption of technology in restaurants.Article A Multidimensional Perspective of Chefs on the Role of Technology in Restaurants(Routledge Journals, Taylor & Francis Ltd, 2025) Seyitoglu, Faruk; Yigit, Serkan; Engin, Suleyman; Fuste-Forne, FrancescThis research evaluates chefs' perceptions of the role of technology in restaurant kitchens. It adopts a comprehensive approach that integrates the relevant factors identified in previous research to provide a multidimensional approach. Following a qualitative research design, semi-structured interviews were conducted with 27 restaurant chefs. The perceptions of chefs on the role of technology in restaurant kitchens consist of eight main themes, which include mostly positive aspects: food and service quality, human resources, financial, competitiveness, image, customer experience, food waste and job safety. This research contributes to a theoretical and practical understanding of the relationship between restaurant management and technology in service industries, specifically the restaurant industry, and offers a conceptual model of the role of technology in restaurant kitchens.
