Authors:Hilal ÖZ; Ümit SORMAZ, Hatice Ferhan NİZAMLIOĞLU, Gürkan AKDAĞ Abstract: In this study, It is aimed to review the current situation of Hatay province in terms of gastronomy tourism, to reveal the strengths and weaknesses of the region, the opportunities and threats in gastronomy tourism. Managers of tourism enterprises operating in Hatay and academicians living in Hatay constitute the universe of the research, and 10 managers or operators and 5 academicians representing the food and beverage sector residing in Hatay province constitute the sample of the research. As a result of the interviews with the participants; The strengths of Hatay in terms of gastronomic tourism potential are ''rich culinary culture, local food variety, the abundance of local restaurants, geographical location'' weaknesses '' marketing deficiencies, the operators' lack of knowledge about gastronomy tourism, the service and service quality in local restaurants is not sufficient. lack of infrastructure and superstructure, insufficient promotion of forgotten products. The opportunities of the destination are; "Having multicultural ethnic structures, having a history that hosts many civilizations, increasing its awareness as a gastronomy city, hosting international events such as Expo" Lack of information, rapid population growth and refugees were identified as potential threats. PubDate: Fri, 31 Mar 2023 00:00:00 +030
Authors:Ahmet KARAGÖZ; Mustafa SANDIKCI Abstract: The success of the hotels depends on the ability of the employees to show their performance at the highest level. Burnout is one of the most important factors affecting the performance of employees. In this study, which aims to measure the effect of burnout levels of employees on their performance, the concepts of burnout and employee performance are emphasized. Research data were collected through survey and a total of 387 questionnaires were analyzed. The research population is composed of the employees who are working at 5-star thermal hotel located in the city center of Afyonkarahisar, while the sample consists of food and beverage departments’ employees. Collected data was analyzed via statistical program and Cronbach's Alpha Analysis was used for reliability test of scales, Frequency Analysis for the analysis of demographic characteristics, burnout and performance levels of the participants and Correlation Analysis to determine the effect of burnout levels of employees on performance. As a result, as burnout levels increased in food and beverage department employees, a decrease was observed in their job performance. PubDate: Fri, 31 Mar 2023 00:00:00 +030
Authors:Yusuf AYMANKUY; Selin YILMAZ BALKANER Abstract: While making their vacation plans, tourists are under the influence of many economic, sociological, psychological and demographic factors. Prior to these factors, individuals prioritize their health and safety in all decisions they will make throughout their lives. While making any vacation or travel plans, tourists will first prefer the options where they will feel safe, maintain their healthy condition and have the least possibility of physical and psychological harm. Therefore, it is possible to say that the health and safety of tourists are among the factors that affect the vacation planning process.In this research, it is aimed to determine to what extent academicians, as tourists, attach importance to their health and safety during their vacations. From this point of view, a qualitative research was conducted in order to reveal the thoughts of academicians on tourist health and tourist safety. In this context, data were collected by interview technique with 11 academicians who provide tourism education and analyzed through descriptive analysis. The findings show that tourism academicians make their vacation plans individually, they usually get support from the internet and acquaintances, academicians with children make their vacation plans by keeping their children in the foreground, they prefer to travel with their personal vehicles and they generally choose small, family hotels. However, it has been determined that tourism academics did not experience serious health and security problems other than tourist diarrhea, bee stings and skin rash in their previous vacations, and they took some personal precautions before going on vacation in this direction. At the same time, it has been revealed that previous negative experiences in health have led to be more cautious, vacation plans are shaped according to places that have never been seen before, but there is no serious concern about health and safety in this regard. Finally, some suggestions are presented along with the research results. PubDate: Fri, 31 Mar 2023 00:00:00 +030
Authors:İrem ÇAFA; Ayse Büşra MADENCİ, Ümit SORMAZ Abstract: The COVID-19 pandemic, which greatly affected the entire world, brought about thepandemic due to the rapid spread of the virus. Countries have taken various measures tominimize the spread of the virus through the announcement of the pandemic. Themeasures taken during the pandemic have negatively affected many industries, with thefood and beverage industry being one of the hardest hit. Thus, the measures to be takenby businesses during crises and how to solve the crisis have become a critical issue. Theissue of whether businesses and employees should endure the pandemic with minimaldamage, whether the measures taken are enough to secure a foothold in the industry andthe condition of the industry post-pandemic has been determined. The study was carriedout using the interview technique with kitchen staff and managers in food and beveragebusinesses operating in Antalya province. According to the views of the participants, thepandemic has been a challenging process for the industry. They were finding it hard toadapt to the "New Normal" concept, which is an outcome of the pandemic, while thecompanies nearly shut down due to economic difficulties and the participants werepessimistic about the future of the industry. Some measures that can be taken to maintainthe industry during and after the pandemic have been included in the study PubDate: Fri, 31 Mar 2023 00:00:00 +030
Authors:Md. Mahide HASAN; Mahabuba Khanm MİM, Afzal HOSSAIN, Md Yusuf Hossein KHAN Abstract: Tourists' revisit intention, which refers to their anticipated likelihood of returning to the same destination, is a subset of positive post-purchase behavior and a critical component of tourist loyalty. Thus, the purpose of this study was to determine the effect of an extended marketing mix and subjective norms on visitors' propensity to revisit beach tourism sites in Bangladesh. This study used a descriptive research design. Purposive sampling was utilized in this investigation. Both primary and secondary data were analyzed. Using a standardized questionnaire, primary data were acquired using a five-point Likert scale from 221 Bangladeshi tourists visiting beach tourism sites. The data were analyzed using the Statistical Package for the Social Sciences (SPSS) 25.0 version software. It was investigated with descriptive statistics, a multicollinearity test, a reliability test, and multiple regression. The regression analysis results demonstrated that people, physical evidence, and subjective norms had a significant and positive impact on revisiting intention to beach tourism destinations in Bangladesh. The assessment results can be created consciousness among all stakeholders about visitors' revisit intention related to the extended marketing mix and subjective norms, as well as in the research area. Administrators of the Bangladesh Tourism Board (BTB) and Bangladesh Parjatan Corporation (BPC) will be focused appropriately on evolving the approach for using extended marketing policies and subjective norms of revisiting intention to beach tourism destinations in Bangladesh. PubDate: Fri, 31 Mar 2023 00:00:00 +030
Authors:Barış HACINEBİOĞLU; Fazıl KAYA Abstract: The purpose of this study is to determine the effect of leisure time satisfaction of domestic tourists visiting the Eastern Black Sea destination on behavioral intention. Leisure time satisfaction is a concept consisting of positive feelings and emotions that individuals gain in their recreational activities. Leisure satisfaction affects many socio-economic and psychological variables and also affects variables such as life satisfaction, job satisfaction and motivation. In the study, the questionnaire technique, which is evaluated within the scope of the quantitative research method, was used in order to measure the experience of the participants within the scope of recreational activities. The study was carried out with 397 domestic tourists who voluntarily visited the Eastern Black Sea destination. As a result of the findings, it was concluded that leisure time satisfaction has a significant effect on behavioural intention. In addition, it was determined that the participants reached a high level of satisfaction in leisure activities and they had the intention to revisit and recommend the destination. PubDate: Fri, 31 Mar 2023 00:00:00 +030
Authors:Mehmet Oğuzhan İLBAN; Serkan GÜMRÜKÇÜ, Nur YILDIZ Abstract: The tourism industry has both good and many negative effects. While the sector makesa great contribution to the economic development and promotion of a destination, it canalso cause negative results with the destruction left behind by the tourists. Responsibletourism is a very important concept in order to keep these damages to a minimum and topreserve the dynamic structure of sustainable tourism. In this context, the aim of thestudy is to define responsible tourism and to position the responsible tourist within thisdefinition. In order to define responsible tourism, answers to the following questionswere sought:What are the main features of responsible tourism'' What has been said inthe context of the relationship between responsible tourism and sustainability' What doesresponsible tourist mean'' Who are the stakeholders in the promotion and developmentof responsible tourism principles'' Within the scope of responsible tourism, conceptualanalyzes have been tried to be made under the headings of what can be said about Turkeyas a tourism country and what advice can be given to the responsible tourist. PubDate: Fri, 31 Mar 2023 00:00:00 +030
Authors:Erkan DENK Abstract: Coğrafi işaret (Cİ) tescili, bireysel olmayan kollektif bir sınai mülkiyet hak türü olarak kabul edilmektedir. Sınırları çizilmiş bir bölgede yetiştirilen veya üretilen bir ürünün nitelikleri, özellikleri ya da ünü itibariyle benzerlerinden farklı olduğunu gösteren ve bunun yanı sıra tüketiciye güven veren koruma uygulamaları olarak da ifade edilmektedir. Antep baklavası, Erzurum kadayıf dolması, Edirne tava ciğeri, Rokfor peyniri gibi anılan ürünler Cİ tescili almış ve koruma altında olan örneklerdir. Çalışma Erzurum ilinin coğrafi işaretlerdeki son durumunu ortaya koymayı amaçlayarak nitel araştırma kapsamında literatür ve doküman incelemesi ile gerçekleştirilmiştir. 20 Ekim itibariyle 6’sı menşe adı ve 28’i mahreç işaret olmak üzere toplam 34 kayıtlı ürünü bulunan Erzurum’un Türkiye’de coğrafi işaretler tescilinde tek yetkili kurum olan Türk Patent ve Marka Kurumu’na 40 ürün için başvurusu tespit edilmiştir. İçinde bulunduğu Doğu Anadolu bölgesinde tescilli ürün sayısı açısından 1. olan Erzurum, Türkiye’de en fazla Cİ tescili bulunan iller sıralamasında ise 8. basamakta yer almaktadır. Bu durum geçmişte yapılan çalışmalardan ve tescil sayısındaki artıştan yola çıkılarak değerlendirildiğinde yörede coğrafi işaret farkındalığının arttığı, ilgili kurumların konuya gerekli önemi gösterdiği veya coğrafi işaretlerin öneminin anlaşılmaya başlandığı şeklinde yorumlanabilir. Ancak ulusal literatürde belirtilen ve yetersiz olarak değerlendirilen yasal düzenlemeler için hala güncellemenin yapılmadığını ve coğrafi işaretlerin ivedilikle bu düzenlemelere ihtiyaç duyduğunu çalışma ilgili paydaşlara önermektedir. PubDate: Fri, 31 Mar 2023 00:00:00 +030
Authors:Nalan IŞIK; Metin SÜRME, Melike TİKEN, Kübra Nur SEVİM Abstract: Innovative culinary practices have started to gain an important place in the field of gastronomy in the last ten years. In this context, the study aimed to investigate the relationship between the tendency to consume and innovative behavior tendencies of molecular gastronomy and fusion kitchen products, which are accepted as innovative culinary trends, of students who receive gastronomy education. In the research, a survey was conducted in June 2022 for undergraduate students in Gaziantep University, Department of Gastronomy and Culinary Arts. Factor analysis, analysis of standard deviation and arithmetic mean values of expressions, and correlation analysis to understand the relationship between the two scales were applied to the data obtained. As a result of the study findings, it was seen that the evaluations of the participants on molecular and fusion kitchen consumption tendencies were gathered in four dimensions and their innovative behavior tendencies in two dimensions. In addition, a positive correlation was found between both scales. PubDate: Fri, 31 Mar 2023 00:00:00 +030
Authors:Ozen KIRANT YOZCU Abstract: Etkinlik sektörüne akademik ilgi giderek artmakta olup sadece sayısal olarak büyüme ile birlikte sektör daha global, sofistike ve kritik hale gelmektedir (Mair ve Smith, 2021). Bu çalışmanın amacı son dönemde turizm sektöründe sürdürülebilirlik kavramının giderek önem kazanması sonucunda etkinlik şirketlerinin yeşil etkinlikler konusunu nasıl ele aldıklarını değerlendirmektir. Bunun için de Türkiye’de faaliyet gösteren etkinlik sektörü alanındaki tüm derneklerin üyelerine bir araştırma yapılmıştır. Bu araştırmada yeşil etkinlikleri motive edici ve engelleyici faktörler, şirketlerin bu alanda sertifika sahibi olup olmadıkları ve yeşil etkinlikler uygulamaya istekleri anket tekniği kullanılarak sorgulanmıştır. Araştırma sonuçlarında sosyal sorumluluk sahibi olmak, olumlu imaj ve itibar yaratmak en önemli motivasyon unsurları olurken, yeşil etkinlikleri engelleyici faktörlerin başında ise bilgi eksikliği ve farkındalık eksikliği geldiği görülmektedir. Ayrıca etkinlik şirketinin çoğunun bu alanda herhangi bir sertifikaya sahip olmadıkları da tespit edilmiştir. Bu çalışma Türkiye’de yeşil etkinlikler konusunda yapılan öncü çalışmalardan biri olması ve anketi cevaplayanların çoğunun deneyimli sektör profesyonelleri olması araştırmayı pilot çalışma yapabilir ve sektör profesyonellerine ışık tutabilir. PubDate: Fri, 31 Mar 2023 00:00:00 +030
Authors:Ali ÖZEROL; Oya ÖZKANLI Abstract: In this study, it was aimed to measure the perceptions of people living in Gaziantep towards seafood consumption and to determine whether these perceptions change according to socio-cultural characteristics. In the study, it was compared whether there was a difference in the attitudes of individuals living in Gaziantep according to demographic variables such as age, gender, education level, income status. Within the scope of the research, a questionnaire was applied to 400 people residing in Gaziantep with the convenience sampling method. The questionnaire consists of 22 questions and 3 parts. In the first part, age, gender, education level etc. There are 6 demographic questions such as In the second part, there are 5 questions about fish consumption habits. In the third part, there are 11 questions that measure the attitude towards seafood. The scale in question was prepared as a 5-point Likert (Strongly Disagree, Disagree, Undecided, Agree, Strongly Agree). The data obtained in the study were obtained online. As a result of the research, the effect of age, education level and income status on seafood consumption is significant; On the other hand, it was concluded that there was no significant effect of gender, country and life expectancy in the province on seafood consumption. PubDate: Fri, 31 Mar 2023 00:00:00 +030
Authors:Dilek Gökçen SABUR; Saniye Gül GÜNEŞ Abstract: Within the context of gastronomic tourism, the interest of the tourists is very high for the local food and beverages specific to a region. Therefore, it is necessary to perform studies to enable the sustainability of gastronomic tourism while preserving the regional cuisine culture to hand down the next generations. Subjects of these studies also have great importance to increase the recognition of local products by taking them under protection through the geographical indication application.In Kayseri, which has unique local products in terms of gastronomic tourism, Bünyan guelder-rose in 2018 and Akkışla guelder-rose in 2021, which is a plant in the form of a bush, is a product that has received geographical indication registration. It is also important to protect the traditional production techniques used in the production of Bünyan and Akkışla guelder-rose and to transfer them to future generations in terms of the development and sustainability of the gastronomic tourism of Kayseri. Besides, as a result of the literature analysis of the study, it has been determined that the resources regarding the place and importance of guelder-rose as a geographically indicated product in gastronomy tourism are insufficient. Referring to all these points, in this article; it is aimed to present the benefits of geographical indication registration to the region, producer and gastronomy tourism in the case of Kayseri Bünyan and Akkışla guelder-rose. The current situation has also been analyzed and rrecommendations have been devoleped. PubDate: Fri, 31 Mar 2023 00:00:00 +030
Authors:Ecem AKAY; İlkay YILMAZ Abstract: Increasing population, global warming and climate change, disturbance in ecological balance and various other parameters have revealed the effects of the food and beverage industry on the environment in the studies of scientists. In the studies on the subject, it has been observed that there is a lack of perceptions, attitudes and practices of the managers of chain food and beverage businesses within the scope of sustainability. Since chain food businesses are managed through a single-center, implementation, inspection and improvement of the aforementioned procedures require relatively more intensive work. Parameters such as locational differences, and the adequacy of kitchen and restaurant projects against the relevant procedures should be questioned, and as a result, reports should be prepared and potential threats and advantages should be archived. When necessary, the business should add it to the corporate culture book and train its personnel with up-to-date information through in-house training. They should transfer this training to the guests who prefer the business and convey the steps and importance to the guests at the right time and in the right way.This study aims to reveal sustainability practices in chain food and beverage businesses. The sample of the study consists of senior managers working in chain food and beverage businesses affiliated with the Istanbul Center. In this context, semi-structured interviews were conducted with a management team of 10 people in total, both at home and abroad. As a result of the qualitative study, an 8-question interview was held with the kitchen management team and the overseas growth operation. With the analysis of the data obtained in the study, it is understood that the managers have positive attitudes toward sustainable practices, but the relevant sector's information on the subject is insufficient yet. PubDate: Fri, 31 Mar 2023 00:00:00 +030
Authors:Eda YORGANCI; Başak SUNGUR Abstract: The main purpose of this research is to find out the vocational competencies of the student’s at the 11th and 12th grades receiving education at food and beverage high school. The universe of the research consisted of secondary education institutions in the province of Istanbul, which are in the field of Food and Beverage Services. The sample was determined from the universe by easy and random sampling method, and 545 students participated in the research. The survey method was used as the data collection method within the scope of the study and the results were analyzed using the statistical program called SPSS 25.0. Basic culinary knowledge level; while examining the sub-dimensions of job preparation, pastry and cookery knowledge; the basic cylinary skill level was examined in the sub-dimensions of self preparation for work, pastry and cookery skill level. The part of culinary attitudes have been analyzed and examined in two sub-dimensions, the attitude towards working in the kitchen and the attitude towards working in the sector.According to the findings of the study, it was found that female students' job preparation and pastry knowledge levels, self preparation for work and pastry skill levels and their attitudes towards working in the kitchen were higher than the male students. In the results of determining the culinary proficiency of the students according to their grade levels; no difference was observed between basic culinary knowledge levels and basic culinary skill levels. However; it was defined the both the attitudes of the students at 11th grades towards working in the kitchen and the attitudes towards working in the sector as a chef were higher than the students at 12th grades. PubDate: Fri, 31 Mar 2023 00:00:00 +030
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