Authors:Sami Sonat ÖZDEMİR; Buğra ÖZDEMİR Abstract: Enjoying a meal at a Michelin restaurant is quite a satisfying experience for consumers; working at one of these prestigious restaurants is similarly satisfying for a chef and sommelier. Chefs have long been the dominant factors in restaurants. In recent years, it has been observed that the sommeliers have become the partners of chefs in this important role. This study includes executive chefs, head chefs, sommeliers, and head sommeliers working at 11 different Michelin restaurants in Denmark with 1 and 2 stars. The findings confirm the recent contribution of sommeliers, which is mentioned in the related literature. In addition, the findings of this study indicate that the success of a chef in receiving a Michelin star and keeping it is mostly affected by the physical elements such as crew, materials, and presentation. Sommeliers, on the other hand, contribute to this success through abstract service elements such as the harmony of different elements on the table, food & wine harmony, menu tasting and increasing experience quality. It has also been determined that the impact of sommeliers on restaurant management will increase soon as they are the faces, in a sense ‘models’ of restaurants and they make unique contributions to customer satisfaction. PubDate: Mon, 31 Jul 2023 00:00:00 +030
Authors:Yusuf DÜNDAR; Cemal Ersin SİLİK, Erdem ÖZGÜR Abstract: This research was conducted to reveal how the Turkish Gendarmerie should specialize in ensuring the security of touristic destinations. From October 2020 to February 2021, the opinions of 135 participants with high authority in the field of tourism and security were received in five different provinces through an interview form created for this study. Content analysis was used in the analysis of the data. The findings obtained with this analysis were interpreted under seven themes: general security policy, uniform, equipment, awareness, duty, qualification, and training. According to the findings of the research, the Turkish Gendarmerie should serve visibly in touristic destinations with a different security concept. In the light of the findings obtained with this study, various recommendations were presented to practitioners and researchers in tourism and security field. PubDate: Mon, 31 Jul 2023 00:00:00 +030
Authors:Hülya TAŞTAN; Aykut Göktuğ SOYLU Abstract: Food and beverage sector is a challenging sector which is growing and changing fast and including severe competition. Restaurants are an important part of the sector and in today’s conditions it is vital them to be nourishing and satisfying and also free of problems in terms of cleanliness. In this respect the aim of this study is to understand how satisfaction/dissatisfaction feeling affects the intentions of complaining a restaurant or revisiting it by determining to what extent cleanliness factors affect customers’ satisfaction level in the scope of S-O-R Model. In accordance with the given purpose, the data collected via the questionnaires from 384 customers of a restaurant in the United States of America have been analysed. According to the results, participants evaluate restaurant cleanliness in six aspects and it has been established that these six aspects clarify 42 % of restaurant satisfaction. Also, it has been found that restaurant satisfaction affects the intention of revisiting but does not affect the intention of complaint. In the study suggestions for theoretical and practical areas have been presented. PubDate: Mon, 31 Jul 2023 00:00:00 +030
Authors:Serdar OKTAY; Nafiya GÜDEN Abstract: The purpose of this study is to determine the reasons; “why are chefs always male” in the kitchens of hotels. Food cultures of countries, cooking techniques, eating styles are some of the subjects in the study area of gastronomy science. Chefs are one of the primary elements that contribute to the development of food culture. Cook chefs are at the center of the present study. The scientific discipline “Workforce in Working Life” continues to do research about Cook Chefs. In this study, the gender and reasons of chefs working in the kitchens of 4 and 5 star hotels serving in the field of tourism in the world were researched demographically. Four continents, five countries from each continent, two cities from each country and ten international 4 and 5 star chain hotels in each city were selected. In the first section of the study, it was observed that most of the chefs working in hotels were male. In the second section, the reasons why most of the chefs are male were examined scientifically. As a result, it was determined that the working conditions of chefs are difficult for women hence the high number of male chefs. PubDate: Mon, 31 Jul 2023 00:00:00 +030
Authors:Olcay ÖZIŞIK YAPICI; Tahir BÜYÜKKARAGÖZ Abstract: The purpose of this paper is to examine the hotel advertisements broadcast on YouTube in different continents in terms of digital visual culture. The ads on the YouTube page of the hotel companies were analyzed by semiotics method. The use of technology, the quality of service and the sense of trust were prioritized as a result of semiotic analysis of the advertising films on the YouTube pages of the hotel company located in 3 countries located on different continents. According to findings, the local tastes and cultural values, as well as the outdoor attractiveness of the countries in which they are located among the common points of the commercials in terms of digital visual culture. In addition to the short duration of the commercials presented by the hotels via YouTube, there are also messages related to the selected target market. With the widespread use of information and communication technologies, hotel businesses take their place on social media and different platforms. Hotel businesses in the tourism sector should use social platforms extensively in order to compete, to increase their market share and to ensure customer satisfaction. Promotional images and commercial films prepared on social platforms should be made by considering market segmentation. Hotel businesses should not forget that the visual culture is digitalized in the commercials they use on social platforms. PubDate: Mon, 31 Jul 2023 00:00:00 +030
Authors:Oğuz ÇOLAK; Vahit Oğuz KİPER, Said KINGIR Abstract: Poverty continues to be one of the most important problems of our time. However, even if different economic measures have been taken to solve poverty, a solution has not been found yet. One of these measures is to ensure the development of tourism in poor regions. The aim of this study is to reveal the relationship between tourism and poverty and to examine whether tourism can be a cure for poverty. In order to reach the aim of the research, a theoretical analysis was carried out. As a result of the research, it was concluded that there is no consensus in the literature on the relationship between tourism and poverty. It has been concluded that there are two different approaches in the literature that tourism reduces poverty and, on the contrary, it does not. PubDate: Mon, 31 Jul 2023 00:00:00 +030
Authors:Gül Şerife HUYUGÜZEL KIŞLA; Burcu TÜRKCAN, Meltem INCE YENİLMEZ Abstract: There is no doubt that coronavirus has succeeded in crippling businesses and people worldwide. It has led to unprecedented economic crisis in countries around the world. The tourism sector isn’t an exception to its devastating impacts. The virus has succeeded in affecting not just the economy. In addition to such, job opportunities, and regional developments in local communities have been greatly affected. Tourism throughout the world has been stagnant since the month of April 2020 due to the advent of COVID-19. Given this temporary problem, economies and employment rates have been affected to a great extent. Also, local communities around the world are struggling to survive. In most countries, 50% the revenue generated from exports is contributed by tourism. This means it is a major contributor of GDP (Gross Domestic Product) as well as employment. The major aim of this paper is to carry out an objective review that can enable researchers and experts understand as well as manage the impacts of COVID-19 on tourism. For this to be achieved, this paper discussed the transformational opportunities presented by COVID-19 including questions that it raises. The paper attempts to identify pre-assumptions, institutions, and fundamental values which the tourism industry including other academia need to challenge for development to be achieved. Furthermore, the paper discusses the major impacts, experiences and behaviors being experienced by the 3 stakeholders in the tourism industry – social cost, supply, and demand. Just as measures have been adopted by countries to ameliorate the situation, recommendations have been put forward to ensure speedy recovery of the sector. PubDate: Mon, 31 Jul 2023 00:00:00 +030
Authors:Damla DUMAN; Çağrı SAÇLI Abstract: This study aims to empirically test a model linking destination image, destination selection, and local cuisine elements. The study also analyzes the mediating effect of destination image on the relationship between local cuisine elements and destination selection. The research data were collected from domestic tourists using a survey from the UNESCO Gastronomy City of Hatay of Türkiye. All four hypotheses suggested within the scope of the study were supported. Local cuisine elements and destination image significantly influence destination selection; herein, local cuisine elements affect destination selection more. Similarly, local cuisine elements significantly influence destination image. This study also reveals that destination image partially mediates the relationship between local cuisine elements and destination selection. The study results are expected to help the researchers and managers understand the roles of local cuisine elements and destination image in destination selection in the tourism industry. The study is the first to explore the mediating relationship in link between local cuisine and destination selection in the tourism industry. PubDate: Mon, 31 Jul 2023 00:00:00 +030
Authors:Özlem GÜNCAN Abstract: The aim of the study is to seek an answer to the question of whether the concept of virtual recreation can be considered in the context of the magical realism. The study prepared for this purpose has been carried out from a conceptual point of the view. The data required for the research have been obtained by reviewing the relevant literature. The reviewing process has been carried out in the context of the concepts of “virtual recreation” and “magical realism” and the study has been limited to these concepts. The data obtained as a result of the reviewing the literature have been analyzed conceptually. The analyzes have been made by first evaluating the concepts of virtual recreation and magical realism, and then comparatively examining the findings obtained from these evaluations. After the evaluations, it has been concluded that the magical realism approach is compatible with the structure of the virtual recreation and it is possible to evaluate the virtual recreation experience in the context of magical realism approach. PubDate: Mon, 31 Jul 2023 00:00:00 +030
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