Journal of Tourism & Gastronomy Studies

Savaş Alanları Turizmi ve Vatanseverlik: Volgograd Örneği (Battlefield Tourism and Patriotism: The Case of Volgograd)

2025-06-16T13:26:17+03:00

Savaş alanları turizmi, özellikle tarihi savaşlara ev sahipliği yapmış bölgelerde gelişen, ziyaretçilere tarihsel bir anlatının yanı sıra o ulusun geçmişteki kahramanlıklarına, mücadelesine ve zaferlerine saygı gösterme fırsatı veren özel bir turizm türüdür. Bu bağlamda, II. Dünya Savaşı'nda yaşanan Stalingrad Muharebesi ile simgeleşen Volgograd, Sovyetler Birliği'nin zaferinin önemli bir göstergesi olarak öne çıkmaktadır. Volgograd’daki savaş alanları, savaşın izlerini taşımasının yanı sıra ulusal hafızanın ve vatanseverliğin de sembolü olmuştur. Şehirdeki anıtlar, müzeler, savaş alanları ve anma yerleri turistlerin hem tarihsel bilgi edinmelerini hem de aidiyet duygusu geliştirmelerini sağlayan unsurlardır. Bu özellikleriyle Volgograd hem yerli hem de yabancı turistler için çekicilik oluşturmaktadır. Ayrıca Rusya'da, genç nesillerin vatanseverlik duygusunu pekiştirmek için savaş alanlarına geziler düzenlenmektedir. Bu gezilerde, tarihsel bilgi edinmenin yanı sıra ulusal kimlik güçlendirilme ve ulusal değerler konusunda farkındalık oluşturulma hedeflenmektedir. Bu çalışmada, savaş alanları turizmi ile vatanseverlik arasında nasıl bir ilişki olduğunu ortaya çıkarmak amaçlanmaktadır. Bu kapsamda, nitel araştırma desenlerinden örnek olay deseni kullanılarak literatür incelenmiş ve Volgograd örneği üzerinden vatanseverlik temasının ulusal gururun pekiştirilmesinin yanı sıra turizm açısından çekiciliği ele alınmıştır. Sonuç olarak, Volgograd'daki savaş alanları turizmi, hem ulusal bilinci geliştirmeye yönelik bir araç hem de bölgedeki turizm çekiciliğini artıran bir etken olarak öne çıktığı görülmüştür.

Turizm Sektöründe Kariyer: Öğrenciler ve Mezunlar Perspektifinden Bir Değerlendirme (Career in The Tourism Sector: An Evaluation From the Perspectıve of Students and Graduates)

2025-06-16T13:29:20+03:00

In the tourism sector, which is one of the fastest growing sectors in the world and supports socio-economic development by creating the most employment, the employment of educated personnel, as in every sector, draws attention as a very important issue. At this point, tourism education and the structure of the tourism sector are two important elements that need to be examined. In this context, the reason for the emergence of this study, which has the feature of conceptual study; is the absence of current and comprehensive study in literature that approaches the subject of career in the tourism sector holistically from the perspective of tourism students and graduates. Based on this lack of information in the literature, to contribute to the academic knowledge accumulation and to provide up-to-date information to the stakeholders of the sector, within the scope of this study; studies carried out specifically for students and graduates receiving education in tourism-related fields were examined and a holistic evaluation was made. As a result of the study, it has been revealed that sustainability in employment can be achieved by increasing the cooperation between institutions providing tourism education, sector representatives and policy makers regarding careers in the tourism sector, by training qualified human resources in the tourism sector and by reaching the retention capacity in the sector.

6 Şubat Depremleri Sonrası Karanlık (Dark) Turizm Adıyaman İçin Kurtarıcı Olabilir mi? (Can Dark Tourism Be a Salvaging Factor for Adıyaman After the February 6 Earthquakes?)

2025-06-16T13:34:56+03:00

On February 6, 2023, the earthquakes that struck Turkey, described as the disaster of the century, caused serious loss of life and property in 11 provinces. Adıyaman is also among the provinces affected by earthquakes. Before the earthquakes, Adıyaman was considered as a touristic destination within the scope of GAP tours and was in demand for visitors due to its historical, cultural and religious values. In the aftermath of the disaster, the province faced various economic and social difficulties and experienced a significant decline in touristic demand. Based on the idea that diversifying the existing tourism potential can contribute to the economic and social recovery process, the main purpose of the study is to examine whether dark tourism can be a starting point for Adıyaman after the earthquake disaster. In the study, using document analysis technique, one of the qualitative research methods, the impact of the destruction and losses caused by earthquakes on the recovery process within the scope of dark tourism supply is evaluated. In addition, within the framework of dark tourism, recommendations are developed for stakeholders on the effective presentation of possible supply elements in the province.

Gıda Alerjisi ve Gıda İntoleransı’nın Gastronomik Öneri Boyutlarıyla İncelenmesi (Investigation of Food Allergy and Food Intolerance with Gastronomic Recommendation Dimensions)

2025-06-16T13:38:08+03:00

The aim of gastronomy is to provide both delicious and safe meals by maintaining a balance between culinary arts, food, and food allergies. Developing solutions tailored to the needs of individuals with food allergies is an important aspect of gastronomy, emphasizing its role as a field of social responsibility. Within this framework, the purpose of this study is to examine the dietary restrictions caused by food allergies and food intolerances, which adversely affect health, from a gastronomic perspective, thereby contributing scientifically to the literature and consumers. Because food allergies and food intolerances have recently become significant vital issues affecting the lives of many people. In this context, the necessity of completely removing food products that cause sensitivity to food allergies and intolerances from the dietary model has been highlighted. Since this situation may lead to certain dietary restrictions in life, alternative food products have been proposed as substitutes for foods causing sensitivity. These alternatives are recommended not only to prevent allergic reactions but also to address nutritional deficiencies and enhance quality of life. As a result, the study emphasizes the importance of individualizing dietary approaches, making them tailored to the individual. Furthermore, it draws attention to the need for more research on food allergies and intolerances from a sustainable perspective and through multidisciplinary studies.

Liminoid Üzerine Kavramsal Bir İnceleme: Türkiye Turizm Literatürüne Dayalı Bir Derleme (A Conceptual Review on Liminoid: A Compilation Based on Tourism Literature in Türkiye)

2025-06-16T13:40:54+03:00

Bu çalışmanın amacı, liminoid davranışla ilgili Türkiye turizm alanında yapılan çalışmalara dayanarak liminoid kavramını incelemektir. Bu amaçla verilerin daha hızlı toplanması, maliyetin minimuma indirilmesi için ücretsiz ve erişilebilir veri tabanları tercih edilmiştir. Erişilen çalışmalara ilişkin literatür bilgileri derlenmiş ve çalışmaların içerik açısından ayrıntılı özetleri sunulmuştur. İkincil verilere dayalı çalışma kapsamında Türkiye’de turizm sektöründe liminoid davranışlara ilişkin ilk çalışmaların 2013 yılı itibariyle yapıldığı görülmektedir. Yapılan çalışmaların toplamda 10 adet ve çoğunlukla makale olduğu belirlenmiştir. Ayrıca liminoid davranış üzerine yapılan çalışmaların sınırlı sayıda olduğu ve genellikle tatil döneminde sergilenen liminoid davranışların belirlenmesine odaklanıldığı görülmüştür. Bu nedenle kamp turizmi, ekolojik turizm gibi farklı turizm türlerinde liminoid davranışların ele alınması ve turist tipolojisi, kişilik tipleri gibi konularla liminoid davranışların incelenmesi bu alandaki literatürü çeşitlendirebilir.

Dünya Mirası Alanlarının İklim Değişikliği Uyum Kapasitelerinin Geliştirilmesinde Sürdürülebilir Turizmin Rolüne Yönelik Bibliyometrik Analiz

2025-06-08T12:35:13+03:00

World heritage sites, which host a large number of visitors every year, may be more exposed to the negative effects of climate change over time. At this point, it is very important to adopt and implement sustainable tourism in order to improve the adaptive capacity of world heritage sites to climate change. This research was planned to examine the effects of climate change on world heritage sites, to determine the adaptive capacity of these sites to climate change and to reveal the main trends, knowledge gaps and research gaps regarding the role of sustainable tourism in this context, and bibliometric analysis method was used. The research covers 248 academic documents published in the ‘Web of Science’ database between 2002 and 2024. The VOSviewer program and the ‘Biblioshiny’ extension of the R Studio program were used in the analysis of the data, and various analyses such as co-authorship links, cross-country collaboration networks and thematic trends were carried out. The findings obtained as a result of the data analysis show that climate change adaptation, conservation, management and sustainability issues have started to come to the fore after 2020 and that they are still insufficient. The number of studies addressing world heritage and sustainable tourism issues in the context of climate change adaptation/adaptive capacity is only 4. This result shows that there is a significant gap in the literature on the relationship between developing the adaptive capacity of world heritage sites and sustainable tourism.

Turist Rehberlerinin Coğrafi İşaretli Gastronomik Ürünleri Farkındalıklarının İncelenmesi (Examination of Tourist Guides' Awareness of Geographical Indication Gastronomic Products)

2025-06-08T12:39:18+03:00

The aim of this research is to reveal the level of awareness and usage of geographically indicated gastronomic products of Aydın province by tourist guides. In the study, semi-structured interview technique, a qualitative research method, was used to interview 15 tourist guides, and the data obtained were analyzed through content analysis. According to the research results, all the tourist guides include Aydın figs and olives in their tours, evaluating them both in terms of narration and tasting. After these products, types of pide and strawberries are the most frequently mentioned items, but some guides stated that they had heard of certain geographically indicated gastronomic products of Aydın for the first time. Based on this, it can be said that tourist guides have a high level of awareness regarding Aydın’s geographically indicated products; however, for them to include these products more in their tours, it is necessary to improve their knowledge and skills.

Çanakkale’nin Sokak Lezzetleri Ustalarının Mesleğe Giriş Hikayeleri: Nitel Bir Araştırma (Stories of Çanakkale’s Street Food Masters’ Entry into the Profession: A Qualitaiıve Research)

2025-06-08T12:43:28+03:00

The aim of the study is to reveal what street flavors are by interviewing street flavor masters in the city center of Çanakkale, to draw attention to street flavors and to develop suggestions for their inclusion in the tourism sector. In this research, ‘Case Study Design’, which is one of the qualitative research designs, was used. According to the findings obtained from the research; it is seen that there are street flavours in Çanakkale province, which are also found in other cities, and that production continues at home or in small shops with a few people. In addition, all of the flavour masters state that the flavours they make are unique and unparalleled, and that other people or places cannot make them the way they do. It is concluded that street flavour masters generally learnt their profession from others and have been doing it for a long time.

Bibliometric Analysis of Studies on Artificial Intelligence in Tourıism

2025-06-08T12:48:28+03:00

Technological advancements have significantly impacted the tourism industry through digitalisation and smart tourism applications. This study aims to map the academic literature on AI in tourism, focusing on authors, citations, keywords, journals, and countries to identify key contributions and influential scientific journals. A bibliometric analysis of 301 publications from 2003 to 2024 in the Web of Science and Scopus databases was conducted using VosViewer and Biblioshiny tools. In the keyword analysis, the terms AI, tourism, hospitality, robots, smart tourism, ChatGPT, VR, COVID-19, deep learning, technology, sustainable tourism, marketing, and travel are of particular significance. The analysis revealed that Iis Tussyadiah is the most cited author, while India, China, the USA, the UK, and Portugal are the most productive countries. The most frequently cited institutions include Northern Arizona University (USA), Nanjing University (China), Duy Tan University (Vietnam), University of Surrey (UK), Sri Balaji University (India), and Pune Institute of Business Management. The most productive journals are the International Journal of Contemporary Hospitality Management, Annals of Tourism Research, Tourism Management, Journal of Tourism Futures, and Journal of Travel Research. Keywords include AI, tourism, hospitality, robots, smart tourism, ChatGPT, VR, COVID-19, deep learning, technology, sustainable tourism, marketing, and travel.

Gastronomik İmaj ve Destinasyon İmajının Tekrar Ziyaret Niyetine Etkisi: Kahramanmaraş Örneği (The Effect of Gastronomy and Destination Image on Revisit Intention: The Case of Kahramanmaraş)

2025-06-08T12:51:33+03:00

Tourism serves as a significant source of income for our country. In recent years, gastronomic imagery and a favourable destination image have emerged as significant components in tourism marketing to differentiate from competitors. This study was designed to assess the gastronomy and tourism image of Kahramanmaraş, a locale with significant cultural heritage and tourist characteristics. The objective of the study is to identify the aspects that external visitors prioritise in their destination choice, their opinion of the culinary image, and their intention to revisit Kahramanmaraş. The research population comprises people who travel to Kahramanmaraş for employment and educational purposes. The data were collected via an online survey method, and 399 datasets were examined. The data were examined using structural equation modelling with the Statistical Package for the Social Sciences for Windows 25.0 and the Partial Least Squares Path Modelling Method 4. All research hypotheses were affirmed. The findings indicate that local tourists perceive the gastronomy and destination image of Kahramanmaraş positively, which influences their intentions to revisit the area. Furthermore, it was established that the image of gastronomy positively influences the destination image of the city. Future research should focus on broadening the scope to encompass a nationwide study and include both foreign and local tourists as participants.

Tat ve Tutarlılık: Türk Mutfağındaki Lezzet Uyumları (Taste and Consistency: Flavor Harmonies in Turkish Cuisine)

2025-06-08T12:54:57+03:00

Bu çalışma, Türk mutfağındaki lezzet uyumlarını incelemek ve bu uyumları etkileyen faktörleri belirlemek amacıyla gerçekleştirilmiştir. Katılımcıların en çok tercih ettiği tatlı-tuzlu kombinasyonu %24,4 (n=97) ile karpuz/kavun ve beyaz peynir olurken, ara öğünlerde en çok tercih edilen kombinasyon %21,9 (n=87) ile meyve ve yoğurt, ana öğünlerde ise en çok tercih edilen kombinasyon %28,4 (n=113) ile çorba, kırmızı etli ana yemek, salata ve cacık olarak belirlenmiştir. Türk mutfağında sos uyumlarına bakıldığında, katılımcılar mantı ve börek ile servis edilen sarımsaklı yoğurt ve tereyağlı sosu %29,4 (n=117) ile en uyumlu sos olarak belirtirken, tavuk şiş için hazırlanan yoğurtlu ve sarımsaklı sos %11,8 (n=47) ile en az uyumlu sos olarak ifade edilmiştir. Bu çalışma, Türk mutfağındaki lezzet uyumlarını ve bu uyumu etkileyen faktörleri ortaya koyarak, yerel tatların korunması ve geliştirilmesi konusunda önemli bir rehber oluşturmaktadır.

Illegal Tour Guiding and Travel Agency Activities: Current Status of Inspection and Regulation in Türkiye

2025-06-08T13:37:44+03:00

This study aims to examine illegal guiding activities in Türkiye and evaluate the effectiveness of Union of Turkish Tourist Guides Chambers (TUREB) inspections conducted to prevent such activities. Using document analysis technique, a qualitative research method, the field inspection reports conducted by TUREB between 2018 and 2023 were analyzed. The findings reveal that illegal agency and unguided tour activities were the most common violations during this period and that these violations increased every year. As a result of the analysis, the most recurring violations between 2018 and 2023 were found to be 'unlicensed agency activity', 'unguided tour activity' and 'unlicensed (illegal) guiding activity'. It was also observed that the current penalties and inspections are not deterrent, indicating the need for more effective regulations. This study has a unique value as it draws attention to the inadequacy of the measures taken against illegal guiding activities in the Turkish tourism sector and sheds light on future regulations. In addition, some suggestions such as the development of mobile license monitoring systems and whistleblowing mechanisms are presented to prevent illegal guiding activities.

Turizm Sektöründe Girişimci Özelliği ile Girişimci Yeterliliğinin Girişim Başarısı ve Girişim Memnuniyeti Üzerindeki Etkisi: Balıkesir Örneği

2025-06-08T13:41:17+03:00

Large and small many entrepreneurships that are run in the tourism sector have different entrepreneurial characteristics. The differentiation of entrepreneurial characteristics and entrepreneurial competencies in the sector causes the entrepreneurial success to differ. The differentiating entrepreneurial success also differentiates the entrepreneurial satisfaction in the tourism sector. Based on this approach, the aim of the study is to determine the effects of entrepreneurial characteristics and entrepreneurial self-efficacy on entrepreneurial success and entrepreneurial satisfaction in tourism industry. The research data were obtained from a total of 166 entrepreneurs operating in the fields of accommodation, food and beverage, travel agency, thermal tourism and rural tourism in Balıkesir. The data were collected between February 2022 and July 2022 with the survey technique. Findings indicate that more than half of the entrepreneurs in Balıkesir started their entrepreneurship without having sufficient knowledge and professional experience in the field of entrepreneurship, and this situation negatively affects the entrepreneurial success. The research results also show that entrepreneurial success varies depending on the level of education, entrepreneurial competence varies based on gender, entrepreneurial success varies according to the field of activity in the sector, entrepreneurial competence positively affects entrepreneurial success and entrepreneurial satisfaction, and entrepreneurial characteristics only affect entrepreneurial success. Based on these findings, it can be recommended that public institutions and professional organizations provide informative training to young and new entrepreneurs, provide data, and that universities update their educational curricula to increase entrepreneurial competence.

Algılanan Benzerlik ve Tatmin ile Yer Bağlılığı Öncüllerinin Destinasyon Sadakatine Etkileri (The Effects of antecedents of Perceived Similarity, Satisfaction, and Place Attachment on Destination Loyalty)

2025-06-17T15:58:53+03:00

This study examines the impact of perceived destination similarity, satisfaction, and place attachment on past and future destination loyalty. Data were collected through a questionnaire administered to 211 domestic tourists who visited Mardin between June 2024 and August 2024, using a convenience sampling method. The research model was tested using Partial Least Squares Structural Equation Modeling (PLS-SEM). The results indicate that perceived destination satisfaction significantly influences past and future destination loyalty. Similarly, place attachment was found to have a significant effect on past and future destination loyalty. In contrast, while perceived destination similarity affects past destination loyalty, it does not have a significant impact on future destination loyalty. Furthermore, the antecedents of perceived destination similarity, place attachment, and perceived destination satisfaction collectively explain 56% of the variance in past destination loyalty and 72% of the variance in future destination loyalty.

Ortaöğretim Kurumlarında Yoğunlaştırılmış Turizm Eğitimi Alan Öğrencilerin İşletmelerde Beceri Eğitimine Yönelik Beklenti ve Algıları

2025-06-08T15:28:02+03:00

In this study, the expectations and perceptions of students receiving tourism education at vocational and technical Anatolian high schools that implement intensive training programs were identified and compared regarding their skill training in businesses. A total of 898 students participated in the study. The prepared survey form was administered twice: once before and once after the skill training. To determine differences before and after skill training, a t-test was applied to the obtained data, and t-tests and ANOVA tests were used to identify differences among demographic variables. The research findings revealed significant differences between students’ expectations and perceptions in the following areas: applying the knowledge they learned at school during skill training; the contribution of skill training to foreign language development; the extent to which the training received at school facilitated the tasks performed during skill training; the impact of skill training experiences on their interest in the field of study; the influence of the skill training period on their willingness to work in the tourism sector; opportunities to apply current knowledge and recent developments in the field; their opinions about receiving skill training in departments appropriate to their field of education; and changes in their perspectives on courses and subjects upon returning to school.

Metaverse’ün İşe Alım Sürecinde Uygulanabilirliği: Otel İşletmeleri Örneği (Applicability of Metaverse in Recruitment Process: The Case of Hotel Businesses)

2025-06-08T15:31:30+03:00

Metaverse technology can create digital twins for businesses and move them to the virtual universe, offering opportunities for HR. This research aims to explore how Metaverse can help enterprises recruit the right candidate by testing their suitability for a role using Metaverse in recruitment processes, contributing to literature and strategic HR. The study utilised a qualitative research method, taking into account the characteristics of the target group and the subject of the study. Structured interviews were conducted, and MAXQDA was used to analyze the data. The applicability of Metaverse in the recruitment process was analysed under four themes: efficiency, advantages, usage and future expectations. The findings showed that Metaverse and digital technologies can be effective and efficient in the recruitment process by determining the right candidate, interviewing more candidates without time and place limitations, reducing the number of personnel assigned to recruitment and contributing to businesses in terms of personnel and cost.

Türk Mutfak Kültüründe Çikolata, Şekerleme ve Türevlerinin Coğrafi İşaretli Ürünler Kapsamında Değerlendirilmesi (Evaluation of Chocolate, Confectionery and Derivatives in Turkish Culinary Culture within the Scope of Geographical Indicated Products)

2025-06-08T15:35:33+03:00

A geographical indication identifies products specific to a region and requires certain conditions to be met for the production, processing or preparation of these products in that region. Sweets such as chocolate and confectionery have an important place in Turkish culture. GI designation of chocolate and confectionery helps to protect the quality and uniqueness of these products. The aim of this research is to explain the concept and application of geographical indication and to emphasize the importance of geographical indication of products that have an important place in Turkish culture, especially chocolate and confectionery. When we look at the confectionery products that have been registered and are in the process of obtaining registration, it is revealed that products such as pestil, köme and walnut sausage, which are generally composed of molasses, starch, walnuts, hazelnuts, peanuts, etc., are predominant, while when we look at chocolates, it is revealed that there are no chocolate or chocolate products that have been registered or nominated for registration.

Sakin Şehir Göynük’te Sürdürülebilir Turizm Tutumları: Demografik Değişkenlerin Rolü (Sustainable Tourism Attitudes in Slow City Göynük: The Role of Demographic Variables)

2025-06-08T15:41:29+03:00

The Slow Food movement, originally aimed at preserving local traditions, has evolved into the broader Cittaslow (slow city) movement, centered on sustainability. This study examines the attitudes of individuals living in slow cities toward sustainable tourism, focusing on residents of Göynük. Using the Sustainable Tourism Attitude Scale (SUS-TAS), data were collected from 432 participants through face-to-face and online methods, with 402 valid responses analyzed. The research employed both descriptive and causal-comparative methods. Overall, attitudes toward sustainable tourism did not significantly vary by independent variables; however, differences emerged in specific sub-dimensions based on education level, age group, income from tourism, and occupation. These findings suggest that while general awareness may be consistent, targeted approaches considering demographic differences are necessary. The study offers recommendations for residents of slow cities, scholars, and public and private sector stakeholders to support sustainable tourism practices and enhance awareness within Cittaslow communities.

Mercimek Unu ile Zenginleştirilmiş Glütensiz Krakerin Duyusal Özellikleri (Sensory Characteristics of Gluten -Free Cracker Enriched With Lentil Flour)

2025-06-08T15:47:48+03:00

The interest in vegan and gluten-free nutrition is increasing every year. Lentil flour, with its high protein and dietary fiber content, gluten-free structure, and functional properties, is considered an alternative for special diet products. Its natural coloring ability, amino acid balance, and digestive support effects also contribute to its wide use in functional foods. In this study, lentil flour was added at a 40% rate to a gluten-free cracker formulation to improve sensory properties and determine usage preference. Two products (experimental and control) were prepared, and a triple test method was applied by 22 panelists with dietary awareness to evaluate color, odor, flavor, chewiness, crispness, and general appreciation. Results showed no statistically significant difference between the products except for color, where the experimental group received higher appreciation. Additionally, experimental products demonstrated positive consumer tendencies in textural properties. The study suggests that local products can serve as valuable resources in developing new functional and special diet foods.

Restoranların Dijital Platformlardaki Görünürlüğü: İstanbul Fine-Dining Restoranları Örneği (The Visibility of Restaurants on Digital Platforms: The Case of Fine-Dining Restaurants in Istanbul)

2025-06-08T15:52:09+03:00

In the age of digitalization, it is seen that customers examine businesses on different platforms and are influenced by the experiences of others before making their purchasing decisions. This study investigates the visibility of restaurant businesses across different digital platforms. The universe of the research consists of fine-dining restaurants in Istanbul. All 490 fine-dining restaurants listed on TripAdvisor were included in the study. Data on the visibility of restaurants on digital platforms were obtained by examining relevant websites. In the data analysis frequency, percentage values and the Mann Whitney u test were used to evaluate the differences. At the end of the research, it was revealed that a significant portion of the restaurants has their websites, are on social media platforms such as Instagram and Facebook, shares their electronic menus on various platforms, benefits from online reservation platforms and systems, and are visible on many travel/city guides and venue finding platforms. In addition, it was determined that the electronic menus of restaurants, online reservation opportunities, and being listed in the Michelin and Gault & Millau guides make a difference in terms of TripAdvisor customer ratings.

Sustainable Food Waste Management in Chain Restaurants: The Case of Istanbul

2025-06-10T12:51:48+03:00

The study investigates the origins, stages, and consequences of food waste within chain restaurant settings. It further seeks to address the central research question: What are the limitations, assessment methodologies, governance mechanisms, and operational procedures implemented to ensure effective and sustainable food waste management? In this respect, the research aims to develop a generic framework for sustainable food waste management in chain restaurants, identify the key variables influencing planning and implementation, and offer contributions to the existing body of literature capable of analyzing and explicating food waste management processes. In this direction the study holds significance in that it provides a comprehensive assessment of the current state of food waste management practices in chain restaurant operations. Also, the study has original value in that it provides valuable insights to practitioners by integrating empirical data with theoretical perspectives, providing evidence-based conclusions from participant interviews and academic literature. Employing a qualitative research design within a process management framework, the study reveals that food waste originates from a combination of cognitive, behavioral, and managerial shortcomings. Moreover, it highlights that strategies for the prevention and recycling of food waste are shaped by regulatory environments, financial capacity, infrastructural conditions, and technological resources. As such, the research underscores the urgent need to establish a systematic and sustainable model for food waste governance. In line with this, the study concludes by presenting a series of action recommendations for both scholars and restaurant managers.

Examination of the Components of Cultural Intelligence in Gastronomy Students: The Case of Mersin University

2025-06-10T12:59:18+03:00

This study aims to examine the cultural intelligence levels of students in the Department of Gastronomy at the Faculty of Tourism, Mersin University. The research is descriptive in nature and utilizes the Cultural Intelligence Self-Assessment Scale as the primary data collection tool. The sample consists of 228 students selected through simple random sampling from a total of 379 students enrolled in the Gastronomy Department during the 2024-2025 academic year. Data were analyzed using factor analysis for validity testing and Cronbach’s alpha coefficient for reliability analysis. The findings reveal that students' cultural intelligence levels vary significantly based on demographic characteristics such as gender, foreign language proficiency, travel experience, and participation in international programs. The results underscore the importance of cultural intelligence in gastronomy education and suggest that enhancing this competency is crucial for achieving effective professional performance in international contexts.

Yiyeceğin Karanlık Yüzü: Gastroterör (Metaforik Bir Değerlendirme) (The Dark Side of Food: Gastroterror (A Metaphorical Evaluation))

2025-06-10T13:04:17+03:00

The primary aim of this study is to introduce the concept of Gastroterror to the relevant literature and to evaluate academics' perceptions of gastroterror from a metaphorical perspective. In this context, the concept was evaluated in the context of social, environmental, local culinary cultures, health and food production methods. The study was conducted with 252 academics working at Dicle University. A semi-structured questionnaire form was employed, in which participants were asked to complete the sentence: "In my opinion, Gastroterror is like ..., because .... The thoughts of Dicle University academics regarding the concept of Gastroterror were analyzed using content analysis, one of the qualitative research methods. The research revealed a total of 67 valid metaphors and 67 distinct metaphors related to the concept of Gastroterror. Six categories were created based on the developed metaphors. It is noteworthy that all participants generated negative metaphors concerning gastro-terror. The most frequently used metaphor was the threat metaphor. It was also determined that poison and disaster metaphors were frequently used. This study is important in terms of introducing the concept of gastroterrorism to the relevant literature and revealing the perceptions of individuals towards the concept of gastroterrorism. It is also thought to be important for other studies to be conducted. Various suggestions were developed in the light of the findings obtained in the study.

Turizm Akademisyenlerinin Sessiz İstifa Davranışı (Quiet Quitting Behavior of Tourism Academics)

2025-06-10T13:06:52+03:00

The primary objective of this study is to determine the level of quiet quitting behavior among tourism academics in Türkiye and to examine the underlying reasons for these tendencies. A mixed-methods approach was employed in the research. In the quantitative phase, data were collected from 259 academics using the quiet quitting scale developed by Karrani et al. (2023). Participants were selected through a convenience sampling method among academics working in associate and undergraduate tourism-related programs in Türkiye. The data were evaluated using a 5-point Likert scale, arithmetic means were calculated, and one-way analysis of variance (ANOVA) was conducted. In the qualitative phase, in-depth interviews were held with eight Assistants holding a Ph.D. and three Assistants. Participants were selected using a purposive sampling method, and the interview data were analyzed through content analysis techniques. The main findings reveal that the Assistants holding a Ph.D. group is the most prone to quiet quitting tendencies due to career uncertainty, lack of job security, and heavy workloads. Furthermore, the absence of supportive leadership, work-life imbalance, burnout, lack of appreciation, and the intensity of institutional demands were identified as key factors contributing to quiet quitting. The results of the study suggest that to reduce quiet quitting among tourism academics, it is essential to develop staffing policies, provide leadership support, and implement work-life balance strategies.

Geleneksel Kahramanmaraş Mutfağı Üzerine Nitel Bir Araştırma (A Qualitative Study on Traditional Kahramanmaraş Cuisine)

2025-06-10T13:10:03+03:00

In the study aims to reveal the views of the participants on the traditional food culture in Kahramanmaraş culinary culture. For this purpose, the research was conducted with a case study design, which is one of the qualitative research approaches. While the research universe consists of people living in Kahramanmaraş, the sample consists of 13 people aged 50 and over living in Onikişubat, Dulkadiroğlu, Pazarcık, Göksun, Elbistan, and Afşin districts. Data were collected with a semi-structured interview form prepared by the researcher based on the snowball sampling technique from the purposeful sampling technique. Content analysis and descriptive analysis techniques were used in the analysis of the data. According to the findings obtained, it was determined that the knowledge accumulation specific to Kahramanmaraş culinary culture is generally low among generations and that there are inadequacies in recognizing traditional dishes and making these dishes among generations. In addition, in the findings obtained regarding what should be done to prevent these foods from being forgotten, it is predicted that the shared activities to be carried out by local people, food and beverage producers, and local administrators play an active role. In addition, the reason why these dishes are forgotten is that they are difficult to make, require a long time, and are made based on traditional cooking methods.

Eskişehir’de Yaşayan Bulgaristan Göçmenlerinin Mutfak Kültürlerinde Yaşanan Değişimler (Changes in the Culinary Culture of Bulgarian Immigrants Living in Eskişehir)

2025-06-10T13:15:13+03:00

Turkish cuisine, enriched over centuries through the influence of various cultures, stands as one of the world’s most diverse and sophisticated culinary traditions, characterized by the skillful use of a wide array of spices, fresh seasonal produce, meats, and pastry-based dishes. This study seeks to investigate the transformations within the culinary practices of Turkish immigrants from Bulgaria residing in Eskişehir. A qualitative research methodology was adopted, employing the semi-structured interview technique for data collection. A total of 20 interview questions were meticulously developed and applied to seven participants of Bulgarian immigrant descent living in Eskişehir. The data were analyzed through content analysis and thematic analysis. Three major themes emerged from the analysis: urbanization, culinary practices, and the impact of seasonality and technology. The findings reveal that the cuisine of Turkish immigrants from Bulgaria has experienced significant alterations within the context of these identified themes.

Restoran İşletmelerinde Bulanık Mantık Yöntemi ile Bahşiş Tahminlemesi (Tip Estimation in Restaurant Businesses With Fuzzy Logic Method)

2025-06-10T13:18:05+03:00

The aim of this study is to estimate the tipping tendency in restaurants in three dimensions using the fuzzy logic method. This approach, which helps model uncertain and imprecise data by performing operations similar to human thought, is called fuzzy logic. The tipping situation was evaluated for each dimension using the fuzzy logic method. This system provided balanced and stable results in managing tipping decisions by transferring data to the computer environment during the digitalization process. The modeling of the system was carried out using the Matlab Fuzzy Toolbox program and the system architecture was created with a single output in each design. In order to determine the success of the analysis, a comparison was made with expert decisions and it was determined that the system was 92% successful. With the use of this system, customer satisfaction can be increased with studies on the input variables in the system and accordingly, tipping tendency can be increased.

Gastronomi ve Gıda Bilimi Alanında Bibliyometrik Bir Analiz: Akademik Yayınların Gelişimi ve Eğilimleri (A Bibliometric Analysis in the Field of Gastronomy and Food Science: Development and Trends in Academic Publications)

2025-06-10T13:20:43+03:00

This study examines academic publications in the field of gastronomy and food science from 2007 to 2025 through a bibliometric perspective. A comprehensive analysis was conducted on 985 articles indexed in the Web of Science (WoS) database, focusing on scientific productivity, citation patterns, international collaborations, author networks, and keyword trends. The results reveal that academic productivity in gastronomy and food science has increased by 17.77% annually, with sustainable gastronomy, molecular gastronomy, sensory analysis, and consumer behavior emerging as prominent themes in literature. Keyword analysis demonstrates that research in this field has an interdisciplinary structure, concentrated at the intersection of technical and social sciences. International collaborations and multidisciplinary approaches further support the dynamic nature of this field, providing significant opportunities for future research. The results of this study serve as a valuable guide for identifying future research directions and addressing gaps in literature within the gastronomy and food science fields.

Lisans Düzeyinde Turizm Eğitimi Alan Öğrencilerin Kişilik Özelliklerinin İletişim Becerileri Üzerine Etkisi: Afyon Kocatepe Üniversitesi Örneği

2025-06-10T13:25:02+03:00

The purpose of this study is to determine the effect of personality traits on communication skills of students receiving undergraduate tourism education. The survey used as the data collection technique in the study was applied to 418 students studying at Afyon Kocatepe University Faculty of Tourism. Frequency and percentage distribution, arithmetic mean, standard deviation, reliability, t test, variance analysis, Tukey test, and correlation and regression analyses were used in the analysis of the data. As a result of the study, moderately positive and significant relationships were determined between the personality traits of extroversion, openness, agreeableness, conscientiousness and communication skills. Moreover, it was determined that the personality traits of extroversion, openness, agreeableness and conscientiousness had a significant effect on communication skills, except for the neurotic personality traits. The limited number of studies examining the effect of personality traits on communication skills in the literature is important in terms of this research guiding the relevant parties and contributing to the literature. In this direction, the results obtained from the study were discussed and evaluated, and suggestions were presented to the relevant parties.

The Effect of Health Consciousness, Subjective Norms, and Perceived Behavioural Control on Sourdough Bread Consumption: The Mediating Role of Attitude

2025-06-10T13:28:36+03:00

This study aims to measure the complex relationships among health consciousness, attitude, subjective norm, and perceived behavioral control in shaping consumers' intention to purchase sourdough bread. Based on the Theory of Planned Behavior (TPB), a structural equation model (SEM) was developed and tested using the data collected from 399 consumers residing in Antalya, Turkey. The findings indicate that health consciousness has a direct and significant impact on both attitudes and intention to purchase of sourdough bread. Furthermore, attitude was found to mediate the relationship between health consciousness and intention to purchase. However, subjective norm did not exhibit a significant effect on intention to purchase, suggesting that consumers’ decisions to buy sourdough bread are shaped independently of their social environment. In addition, perceived behavioral control was found to have a low level significant effect on the purchase intention of sourdough bread. In conclusion, this study reveals that health consciousness, attitudes and perceived behavioral control are determinants of sourdough bread consumption and contributes to the literature on understanding consumer behavior.

The Effects of Economic Growth, Political Stability and Freedom of Expression on Tourism Development in BRICS Countries; An Empirical Analysis

2025-06-10T13:31:00+03:00

This study aims to investigate the main determinants of tourism development in BRICS countries. Within the scope of the study, the effects of economic growth, political stability and freedom of expression variables on tourism development are analyzed using annual data for the period 2002-2020. Using the Driscoll-Kraay estimator, consistent results are obtained against heteroskedasticity and autocorrelation problems. Empirical findings show that economic growth and political stability positively affect tourism development, but there is no statistically significant relationship between freedom of expression and tourism development. In line with these results, the study offers policy recommendations to support the sustainable development of tourism in BRICS countries. Structural reforms to boost tourism development, measures to strengthen political stability, and strategies to promote the integration of local communities into tourism processes are among the prominent recommendations.

Yiyecek İçecek İşletmesi Çalışanlarının, Müşterilerin Organik Gıdaya Yönelik Bilinç Düzeylerine İlişkin Algıları (Food and Beverage Employees’ Perceptions of Customers’ Awareness Levels Regarding Organic Food)

2025-06-10T13:32:59+03:00

In addition to the protection of human health, environmental preservation and eco-friendly consumption have gained increasing importance in recent years. One of the essential aspects of this consumption is the preference for organic food. In this context, evaluating customers’ levels of awareness, health consciousness, and perceived benefits regarding organic food through the perceptions of service employees is crucial for understanding consumer behavior and improving environmentally responsible consumption practices. Accordingly, this study aims to determine the perceptions of food and beverage employees regarding customers’ awareness, health consciousness, and benefit perception toward organic food. The research was conducted through surveys administered to 420 employees working in restaurants in the province of Balıkesir. The collected data were analyzed using reliability and normality tests, followed by independent samples t-tests, ANOVA, and regression analyses. The findings indicate that female, single, and older employees perceive customers as having higher levels of awareness about organic food. In terms of health consciousness, female, older, and less educated employees reported higher perceived customer awareness. Regarding benefit perception, employees in the middle-age group, those with lower education, and lower-income employees perceived customers as having greater awareness. On the other hand, employees’ demographic characteristics did not yield significant differences in perceptions regarding customers’ preferences for organic food. These findings are expected to contribute to a better understanding of customer profiles in food and beverage businesses and provide guidance for the development of marketing strategies.

Tur Programlarındaki Bileşenlerin Analizi: Şeb-i Arûs Turları (Analysis of Components in Tour Programs: Şeb-i Arûs Tours)

2025-06-10T13:35:49+03:00

Travel agencies can address the impacts of developments in information and communication technologies from various perspectives. Travel agencies try to effectively present their services online through their official websites, which are one of the channels they use, and provide detailed information about the tour programs they offer for sale on these websites. The main purpose of this study is to examine the information provided about tour programs on travel agencies’ websites and to identify areas for improvement. The study included Şeb-i Arûs tour programs found on the websites of 30 travel agencies, and the tour information on their websites was examined using the content analysis method. In this context, the findings were analyzed within the framework of nine basic codes, revealing that while travel agencies include a significant amount of important information in their tour programs, they overlook certain issues that could influence the customers’ decision-making process. It has been revealed that travel agencies’ perceptions on issues such as customer demand, pricing, and cost calculation are important factors in making many decisions, such as the mode of transportation, route, duration of stay, and services offered in the tour. It has also been understood that there are inconsistencies between the content of some tour programs and the main themes of the tours and that the agencies do not make any effort to differentiate themselves from their competitors. Additionally, based on the findings, recommendations for the content of the agencies’ online tour programs have also been provided.

Sürdürülebilirlik Kapsamında Kültürlerarası Duyarlılık ve Etnosentrizm Arasındaki İlişkinin Belirlenmesi (Determining The Relationship Between Intercultural Sensitivity and Ethnocentrism Within the Scope of Sustainability)

2025-06-10T13:38:13+03:00

This study addresses the concepts of intercultural sensitivity and ethnocentrism within the context of sustainability and examines the relationship between tourism guiding students' levels of intercultural sensitivity and ethnocentrism. Data were collected from 264 students enrolled in tourist guiding programs at higher education institutions in Nevşehir province using a survey method. The collected data were analyzed using SPSS for Windows 25.0 and DataBeeg 1.0 programs. Regression analysis showed that intercultural sensitivity has a negative effect on ethnocentrism. Additionally, T-test and ANOVA tests were conducted to determine whether intercultural sensitivity and ethnocentrism scores differed based on the demographic characteristics of the students. The results indicated that participants with a postgraduate degree, those residing in the Marmara region, those living in an urban area, those who had traveled abroad before, and those with friends from different countries and/or cultures had higher intercultural sensitivity scores than other participants. This research provides a valuable perspective on intercultural sensitivity and ethnocentrism from a sustainability standpoint.

Bayram Yemeği Geleneği: Konat ve Sosyo-Kültürel Yansımaları (The Festive Meal Tradition: Konat and Its Social-Cultural Reflections)

2025-06-10T13:40:30+03:00

This study examines konat, a festive meal tradition that has been passed down through generations in the Kurucaşile district of Bartın and evaluates its socio-cultural reflections with a focus on local identity and responsibility. Within this framework, the study explores the development process of konat, its preparation, and the stages of the event in relation to the district’s unique cultural heritage. Semi-structured interviews were conducted with 20 knowledgeable participants between October 22-30, 2024, and the qualitative data obtained from these interviews were analyzed using descriptive analysis. According to the research findings, the centuries-old tradition of konat, initially established as a festive meal tradition, has gradually evolved into a traditional event where the local community shares their regional delicacies with visiting guests. It has been determined that the local community and local authorities continue the konat tradition through collective cooperation to ensure its transmission to future generations and maintain cultural sustainability. This feast has been found to strengthen the spirit of community in the district, as local residents actively preserve their identity, past values, and cultural heritage while passing them on to younger generations. Raising awareness about the konat tradition as an element of intangible cultural heritage and analyzing its socio-cultural reflections through the lens of local identity and responsibility distinguishes this research. Additionally, the study is expected to provide both theoretical and practical insights into the potential of konat as a destination attraction and its role in the destination development of the Kurucaşile district.

Detecting The State of Recognition of Local Food for People Living in Alanya

2025-06-10T13:43:23+03:00

This study aims to determine the level of awareness among local people regarding Alanya's culinary culture. The data for the study was collected by applying a survey of 413 people living in the Alanya district. The relevant data was collected online from the participants between April 1 and May 2, 2024. As a result of the study, it was determined that the local delicacies that the participants knew and tasted the most were Gülüklü soup, Şebit, and Yoğurtlama. In addition, it was revealed that the dishes that the participants knew and tasted the least were Balık mançuru, Kırtakı, and Badem kahvesi. In addition, while most participants thought that Alanya's cuisine was delicious, they stated that Alanya's culinary culture was not sufficiently recognized nationally. However, different opinions emerged about the diversity of Alanya cuisine and its forgotten dishes. The participants' suggestions for preserving Alanya's culinary culture were also evaluated within the study's scope. The participants emphasized that to ensure this heritage's sustainability, it is important to increase media promotion, support relevant individuals, organize training programs, and establish research institutions.

Restoranda Gıda İsrafı Konusunda Güncel Araştırma Eğilimlerinin R Programı ile Haritalandırılması (Mapping Current Research Trends on Food Waste in Restaurants Using R Programming)

2025-06-10T13:45:57+03:00

Restaurants are one of the service sectors that cause the most food waste. For this reason, studies on food waste in restaurants have recently increased. This increase is also reflected in the number of publications accessible in the Web of Science (WoS) database. However, no bibliometric study was found on how research on food waste in restaurants is distributed during the literature review. Therefore, this research aimed to reveal the scientific map and performance status of studies published until 2025. Within the scope of this purpose, data were obtained using the WoS database. The R-based “Biblioshiny” program was used in the analysis of the data. 369 studies were identified in the WoS database on the subject. It was observed that 88% (326) of these studies were research articles. It was observed that research on FW (food waste) in restaurants has increased rapidly especially in the last decade and the most publications were made in 2022. It was determined that the most productive country in terms of publications was China. When the frequency of term usage is examined, it is determined that the most frequently used concepts are “food waste”, “reduction”, “management” and “behavior”. When examined on a yearly basis, it is determined that the trend topic of 2024 focuses on the concept of “employees”.

Counterproductive Work Behavior Towards Organizations and Customers: Alignment with Organizational Values and Psychological Safety in Hotel Industry

2025-06-10T13:48:16+03:00

Counterproductive work behavior emerges more rapidly and directly in the hospitality sector due to the labor-intensive and service-driven nature of the tourism industry. This study investigates the mediating role of psychological safety in the relationship between alignment with organizational values and counterproductive work behaviors. The sample comprises 336 cases from hotel businesses in Nevşehir, Türkiye. A two-stage structural equation modeling analysis was employed to test the relationships among the constructs, and the bootstrap method was used for mediation analysis. The findings reveal that alignment with organizational values reduces counterproductive work behavior toward organizations but does not significantly impact counterproductive work behavior toward customers. Regarding the mediating role of psychological safety, the results indicate that psychological safety serves as a complementary mediator in the relationship between alignment with organizational values and counterproductive work behavior toward organizations. Additionally, it acts as an indirect-only mediator in the relationship between alignment with organizational values and counterproductive work behavior toward customers. Grounded in social exchange theory, this study aims to elucidate how alignment with organizational values and psychological safety jointly influence counterproductive work behaviors. Accommodation businesses should prioritize fostering alignment with organizational values and enhancing psychological safety to mitigate counterproductive work behaviors. However, the cross-sectional methodology represents a limitation of this study.

Yerel Mutfaklarda Yenilebilir Otlar: Batman Örneği (Edible Herbs in Local Cuisines: The Case of Batman)

2025-06-10T13:50:56+03:00

The aim of the research is to have information about the location of edible herbs in Batman province, their use in the kitchen and what these herbs are. The qualitative research method semi-structured interview technique was used in the research. The purpose of using this method is to have in-depth information about the subject. Data were collected from individuals aged 40 and over living in Batman province who have detailed information about edible herbs. In this respect, purposeful/judgmental sampling was used in the research. The obtained data were subjected to descriptive analysis and tabulated within the framework of certain themes. As a result of the research, it was found that there are 40 types of herbs and these herbs are mainly used in roasts and salads. In addition, various suggestions were developed on the subject. These are; The presence of approximately 40 different wild herb species in the city makes it possible to organize a herb festival in this area in April. The existing plant diversity shows that the city has significant potential in this regard. It is thought that the inclusion of local herbs in the menus of food and beverage establishments in the city will attract attention both from the local people and vegetarian/vegan individuals.

Türkiye’de Dental Turizmin Dinamikleri: Motivasyon ve Memnuniyet Üzerine Bir Çalışma (The Dynamics of Dental Tourism in Türkiye: A Study on Motivation and Satisfaction)

2025-06-10T13:55:05+03:00

The aim of this study is to analyze the satisfaction level of international patients receiving dental tourism services in Turkey and to identify the main factors affecting satisfaction. The research was conducted between January 1 and December 31, 2023 in private health care institutions with health tourism authorization certificates in Istanbul, Antalya, Samsun, and Trabzon. A survey was administered to 528 international patients selected by random sampling, and the data were analyzed using SPSS 26.0 software. Correlation and multiple linear regression analyses were performed. The mean satisfaction score was 4.13±0.644. According to the results of correlation analysis, a positive relationship was found between satisfaction and information access, service quality, cultural similarity, and support services, while a negative relationship was found with cost savings (p<0.001). The results of multiple regression analysis showed that satisfaction was positively influenced by information access, service quality, cultural similarity, and support services, and negatively influenced by cost savings (p<0.001). The independent variables explain 55% of the variation in satisfaction (R2=0.550). Patient satisfaction with dental tourism has a multidimensional structure. Affordable prices alone are not sufficient; quality of service, information and support services need to be addressed in a comprehensive approach. The findings provide guidance for policy makers and service providers.

Doğal Renklendiriciler İçeren Mor Peynirlerin Kalite ve Duyusal Özelliklerinin İncelenmesi (Investigation of Quality and Sensory Properties of Purple Cheeses Containing Natural Colorants)

2025-06-10T13:59:08+03:00

Colored cheese varieties are not encountered in intensively consumed cheese varieties, especially feta cheese. In this study, powder forms of two different purple fruits (purple carrot, blueberry) were used in the production of cheese. Seven types of cheeses (5-10-15 g/1 L milk) were produced by changing the proportions of purple food powders using the traditional white cheese production technique. Some chemical analyses as well as texture and sensory analyses of the produced cheeses were evaluated. The sensory characteristics of the experimental cheese samples were analyzed by multi-criteria decision making technique and the three most appreciated samples were the control sample, the cheese sample containing 10 g blueberries and the cheese sample containing 15 g purple carrot, respectively. The total phenolic content of the cheese samples increased as the proportion of blueberry and purple carrot powder increased and a rich polyphenol profile was observed compared to the control sample. With these features, it can be said that the experimental cheese samples gained a functional quality. In addition, in this study, it was determined that the panelists were interested in consuming purple-colored foods and were not prejudiced against consuming foods of different colors.

Yenilebilir Böceklerin Tüketimine İlişkin Ürün Geliştirme Çalışması: Kriket Unu Örneği (Product Development Study for Consumption of Edible Insects: Case of Cricket Flour)

2025-06-10T14:06:24+03:00

Günümüzde meydana gelen hızlı nüfus artışı beraberinde gıda krizini getirmektedir. Yapılan araştırmalar sonucunda dünyadaki insan nüfusunun 2050 yılında 9 milyar olacağı ve gıda talebinin %70 oranda artacağı öngörülmektedir. Buna ek olarak kişi başına düşen protein oranlarında azalma meydana gelmektedir. Bu sebeplerle gastronomi yeni trendleri kapsamında alternatif protein kaynağı olan yenilebilir böceklere yönelme başlamıştır. Yenilebilir böceklerin protein başta olmak üzere besin değerleri oldukça yüksek, vitamin ve mineral bakımından zengindir. Dünyada birçok insan günlük diyetinde yenilebilir böcekleri kullanmaktadır. Ancak ilerleyen yıllarda olası bir gıda krizinde tüm insanların gıda açığını yenilebilir böceklerden kapatacağı beklenmektedir. Bu nedenle dünyanın birçok yerinde insanları teşvik amaçlı böcek ürünleri üretilmekte ve böcek çiftlikleri kurulmaktadır. Böcek yetiştiriciliği incelendiğinde, yenilebilir böceklerde sera gazı salınımının az olması, fazla araziye ihtiyaç duyulmaması, az su ve yem ihtiyacı olması gibi faktörler sayesinde sürdürülebilir özellik barındırmaktadır. Yapılan çalışmada belirli düzeylerde nitel ve nicel araştırma yöntemlerinin aynı oranda yürütülmesi için her iki yöntem kullanılmıştır. Çalışmanın amacı, insanların yenilebilir böceklere karşı algısını ölçmek ve tüketilebilirlik boyutunu saptamaktır. Çalışmanın verileri görüşme tekniği ve duyusal analiz tekniği ile elde edilmiştir. Geliştirilen ürünlerin besin değerleri BEBİS programı kullanılarak ölçülmüştür. Duyusal analiz testi 11-12 Haziran tarihlerinde Gazimağusa’da bulunan 15 katılımcıya gönüllülük esasına dayalı olarak yapılmıştır

An Overlook to The Use of Artifıicial Intelligence in Hospitality and Tourism Industry: Prospects and Challenges

2025-06-10T14:08:48+03:00

Artificial Intelligence (AI) emerged in hospitality and tourism in the late 1990s to emulate human intelligence in performing tasks and problem-solving activities. Recognizing the significance of AI tools in the Hospitality and Tourism (H&T) industry, this study investigates their application by conducting semi-structured interviews with industry professionals and experts. Semi-structured interviews were conducted with twelve professionals from two different countries. The research is based on the diffusion of innovation theory and presents professionals' perspectives on Artificial Intelligence. The analysis of findings revealed four main themes: Perspectives, adoption, and experiences; Advantages (cost reduction, customer preferences, demand forecasting, resource allocation and optimum pricing, operational efficiency, content creation); Disadvantages (data accuracy and wrong prediction probability, data privacy, ethical concerns, copyright, less human contact, discrimination or exclusion of minorities) and prospects (get ready for the Future, smarter and better Future, points to consider). The participants are quite cautious as the nature of the hospitality and tourism industry is mainly human-focused. They prioritize ensuring the safety of their customers, employees, and organization and as maintaining guest and employee satisfaction. The study draws a view of the prospects and challenges of AI in H&T based on the views of professionals and experts.

Turist Rehberi Adaylarının 6326 Sayılı Turist Rehberliği Meslek Kanunda Yapılan Değişiklik Hakkındaki Değerlendirmeleri (Evaluations of Tour Guide Candidates on the Amendment to the Tour Guide Profession Law No. 6326)

2025-06-10T14:11:13+03:00

Turist rehberliği, eğitimi ve icra etmesi zor olan kanunla korunan bir meslek olarak kabul edilmektedir. 2024 yılı itibariyle turist rehberliği mesleğinin bağlı olduğu 6326 sayılı Turist Rehberliği Meslek Kanununda bazı değişiklikler yapılmıştır. Bu çalışmanın amacı, 2024 yılı 6326 sayılı Turist Rehberliği Meslek Kanunu ile ilgili yapılan değişiklikler hakkında turist rehberi adaylarının düşüncelerini belirlemektir. Bu amaçla Çanakkale Onsekiz Mart Üniversitesinde eğitim gören 102 turist rehberleri adayına dört sorudan oluşan görüşme soruları uygulanmıştır. Çalışmada nitel araştırma tekniklerinden görüşme yöntemi kullanılmıştır. Sonuçlara göre, turist rehberi adayları 6326 sayılı Turist Rehberliği Meslek Kanunu ile ilgili yapılan değişiklikleri olumsuz bulmaktadır. Bu kapsamda 6326 sayılı Turist Rehberliği Meslek Kanunu ile ilgili yapılan değişikliklerin yeniden gözden geçirilmesi turist rehberlerinin yararına olacağı düşünülmektedir. Yasada yapılan değişiklikler, turist rehberleri adayları tarafından mantıksız ve turist rehberlerine karşı haksız bir uygulama olarak görülmektedir. Literatür incelendiğinde, 2024 yılı turist rehberliği yasa değişikliğinin turist rehberi adaylarının düşüncelerini inceleyen herhangi bir çalışmaya rastlanılmamıştır. Bu çalışma, literatürdeki eksikliği doldurması ve turist rehberleri için mevcut bir soruna ışık tutması bakımından önemlidir.

Gastronomik Bir Değer Olarak Silivri Yoğurdu (Silivri Yogurt as a Gastronomic Value)

2025-06-10T14:16:32+03:00

The aim of this study is to identify the traditional production process of Silivri yogurt and emphasize its importance from a gastronomic perspective. In line with this aim, the semi-structured interview technique, a qualitative research method, was preferred. The study group consisted of 21 individuals, including yogurt producers and housewives aged 40 and over, who are considered cultural transmitters and reside in Silivri. Through face-to-face interviews, data were obtained and analyzed using content analysis to form main themes and sub-themes, supported by direct quotations. The traditional production stages of Silivri yogurt were documented, and additional questions were posed to participants according to the flow of the interview. Despite the questions posed, marketing and promotional issues were identified due to the increase in ready-made production of Silivri yogurt, changes in consumer preferences leading to a decrease in production, seasonal marketing, pricing, distribution channels, decrease in traditional production, and the need for accurate product promotion.

Beyond the Lens: A Barthesian Perspective on the Meaning of Travel Photography

2025-06-10T14:19:47+03:00

Since the introduction of the camera, photography and tourism have had a major link. Tourism companies and regional administrators frequently emphasize the use of images in presenting idealized experiences. The stories that these photographs tell have been studied by academics, but less is known about the individual viewpoints that travelers express through their own photos. Investigating whether travel photos by visitors contribute to national and international narratives is the goal of this study. 17 trip photos were chosen from the Travel Photographer of the Year 2024 (TPOTY) collection and analyzed using the semiotic technique of R. Barthes. The results show that these pictures effectively convey cultural elements, customs, legacy, and genuineness while simultaneously emphasizing the consequences of modernity and globalization. Travelers express changes in society and convey complex identities and perspectives through their photographs. The changing expectations and sensitivities in society are depicted in this visual narrative. Consequently, there is a dynamic interaction between tourism and imagery.

Sürdürülebilir Gastronomi Çerçevesinde Aydın İli Yöresel Mutfağının İncelenmesi

2025-06-10T14:22:19+03:00

In sustainable gastronomy, maintaining food culture, preserving resources, and passing them to future generations are essential. This can be achieved through the protection of local culinary traditions. Local products play a key role in defining a region's identity, encompassing its culture, food and drink habits, history, geographical features, and traditions. This study aims to assess the use of local dishes and their contributions to sustainability in food and beverage establishments operating in Aydın province. The data was obtained through qualitative data collection methods, including literature review and interviews. The study's population consists of restaurants in Aydın that hold a "Tourism Business Certificate" and a "Simple Accommodation Certificate." According to the obtained data, some local dishes are served in 9 out of 10 restaurants, while no local dishes are served in 1 restaurant. Furthermore, all restaurants, to varying degrees, contribute to sustainability. As a result of the study, recommendations have been made for the community, the public and the sector.

Michelin Rehberi’ndeki Restoranların Coğrafi İşaretli Yemeklerinin Gastronomik Mesajı Nedir? Instagram Paylaşımlarına Yönelik Göstergebilimsel Bir İnceleme

2025-06-10T14:25:43+03:00

For the representation, promotion, and sustainability of enriching culinary culture, geographical indications hold significant importance. Turkish cuisine occupies a unique position among world cuisines due to its distinctive geographically indicated foods and beverages. In light of this richness, the restaurants that excel in pursuing gastronomic excellence through locality, innovation, and sustainability are those that have made it into the Michelin Guide. This research aims to uncover the gastronomic messages conveyed by geographically indicated dishes shared on social media by Michelin-listed restaurants in Turkey. To achieve this, nine food photos were selected from the Instagram accounts of five Michelin-listed restaurants and analyzed using Barthes' semiotic theory. The analyses reveal that some geographically indicated dishes maintain all elements of local authenticity, while others appear to focus solely on the geographically indicated food product. The modernization of cooking techniques and presentation is also noteworthy. In examining the modernized geographically marked dishes, it becomes evident that the taste preferences, plate presentation, and food-drink pairing expectations of foreign visitors, rather than those of Turkish guests, have been prioritized.

Turist Rehberliği Eğitiminde Aprantilik Uygulaması: Rol Modellerden Öğrenme Sürecinin Sosyal Öğrenme Teorisi Bağlamında İncelenmesi

2025-06-10T14:30:24+03:00

Although previous research highlights the need for apprenticeship in the tour guide training, research findings on the subject are limited. In this context, this study revealed students’ learning process during apprenticeship from the perspective of social learning theory. According to the findings, apprentices care about the quality of human relations and social capital as well as the professionalism of their role models. In addition, from the perspective of social learning theory, specific characteristics of professions are found to be decisive in learning processes. In this context, the provision of services for a fee during apprenticeship increases learning efficiency as it requires active participation; however, since the priority is service provision, learning actions sometimes fall behind in the process. Another important finding is that the companies organizing the tours also indirectly affect the process. At the end of the study, suggestions for improving the learning processes during apprenticeship are presented to students, tour guides, tour operators, and relevant departments of universities.

The Relationship Between the Development Level of Gastronomy Tourism and Gastronomic Identity Value Within the Scope of Destination Marketing

2025-06-10T14:45:44+03:00

This study investigates the relationship between the level of development in gastronomy tourism and the perceived value of gastronomic identity within the context of destination marketing. As destinations increasingly employ culinary heritage as a strategic differentiator in competitive tourism markets, understanding how gastronomic identity evolves through tourism development becomes a critical area of inquiry. The research was conducted in Konya, a culturally rich city in Türkiye, where data were collected using validated measurement scales from a diverse sample of visitors. The findings reveal a statistically significant and positive association between perceptions of gastronomy tourism development and recognition of local gastronomic identity. Key determinants of this relationship include the effectiveness of promotional activities, educational initiatives, and the authenticity of culinary experiences. The results suggest that enhancing gastronomy tourism contributes not only to the preservation of cultural heritage but also to the sustainable branding of destinations. This study offers practical implications for policymakers and destination managers by highlighting the importance of integrating gastronomic assets into broader tourism strategies and contributes to the academic discourse by illuminating the dynamic interplay between tourism infrastructure and local identity formation.

An Examination of “Kaymaklı Çöreği” within The Scope of Geographically Indicated Products

2025-06-12T11:51:34+03:00

Kaymaklı çöreği, which is traditionally made and registered as a geographically indicated product, is on the verge of being forgotten by the new generation and is not very well known. In addition, in a region visited by many locals and foreigners, the local people cannot earn enough income from this product. This study aims to increase the awareness of Kaymaklı çöreği, a type of bread made with traditional methods and registered as a geographically indicated product, to ensure that the local people contribute to product marketing and to pass it on to future generations. The first part of the study includes a literature review on Kaymaklı çöreği. The second part of the study includes interviews with local people regarding Kaymaklı çöreği. Housewives living in Kaymaklı district and actively involved in bread making were selected as the interview sample group. It is seen that Kaymaklı çöreği has a regional originality.

Gastronomi Turizmi Kapsamında Samsun’u Ziyaret Eden Turistlerin Duygusal Değer Algısı ve Tekrar Ziyaret Niyeti Arasındaki İlişki

2025-06-12T11:55:55+03:00

Gastronomy tourism is a phenomenon that emerges when tourists travel to discover new tastes. In this way, the cultural identity and heritage of the region are emphasized by offering region-specific dishes. When the food culture of the region is brought to the forefront by combining it with other tourism elements, tourists' satisfaction levels increase and their likelihood of visiting again increases. In this context, the main purpose of this study is to measure the relationship between the emotional value perception of tourists visiting Samsun province within the scope of gastronomy tourism and their intention to visit again. For this purpose, a model was created by reviewing the relevant literature, research hypotheses were developed. The population of the study consists of domestic tourists who visited Samsun between April and October 2024. The convenience sampling method was preferred for the participants. A questionnaire was used as a data collection tool in the study. For data analysis, tests such as frequency distribution, factor analysis, correlation, regression were applied. The measurement results revealed that tourists' perception of emotional value has a positive and significant effect on revisit intention. In line with the findings, it was suggested that relevant stakeholders should focus on emotional value enhancing activities for the development of gastronomy tourism in Samsun.

Turizmin Gelişim Desteğinde Turizm, Turist Algıları ile Misafirperverlik ve Turizm Yanlı Davranışın Rolü (The Role of Perception towards Tourism, Tourist, Residents Welcoming Tourists and Pro-Tourism Behavior on Support for Tourism Development)

2025-06-14T17:19:21+03:00

This research aims to explain how factors other than financial factors can be used to test local people's support for tourism independently of any perceived impact of the tourism system. In order to achieve this objective, the model, which is based on the theory of reasoned action, consists of the variables of tourist perception, tourism perception, hospitality, and pro-tourism behavior. In order to test the research model, 508 participants, who were determined on the basis of purposive sampling from the people of Turkistan Region of Kazakhstan, a destination independent of tourism effects, were determined as the sample of the research. The data obtained from the sample were analyzed through partial least squares structural equation modeling (PLS-SEM). As a result of the research, it was found that tourism perception and tourist perception variables both positively affect hospitality disposition. According to the model results, hospitality disposition positively affects pro-tourism behavior, while pro-tourism behavior positively affects tourism development support. The power of hospitality on tourism-oriented behavior is the most effective relationship pattern that emerges within the scope of the model. Within the scope of the research, the tourism perception literature has constructed and validated the research model through the determinant role of tourist perception beyond tourism perception in explaining support for tourism and thus expanded the body of knowledge. The fact that the perception of hospitality has the strongest impact level on the support for tourism in Turkestan region is a first in the international literature in terms of being a finding obtained in virgin destinations.

Perceptions of Tourism Students Regarding the Cultural Tourism Potential of Antalya

2025-06-14T17:27:20+03:00

Cultural tourism, as highlighted by UNWTO, is among the fastest-growing alternatives to mass tourism. This study investigates the perceptions of associate degree students in the Tourism and Hotel Management Department regarding tangible and intangible cultural heritage, cultural sustainability, and the transmission of cultural values. A qualitative research method, phenomenology, was employed, and data were collected through focus group interviews and analysed using content analysis. Findings revealed two primary themes: "Social Elements" (language, traditions, and communication) and "Identity" (historical awareness and belonging). Participants emphasized the importance of cultural tourism in personal development and intercultural interaction. They also linked cultural tourism to environmental sensitivity, ethical values, national identity, and economic contribution. Students expressed a willingness to support cultural tourism through protecting local heritage and promoting cultural diversity. The study concludes that cultural tourism contributes not only to economic development but also to social cohesion and environmental awareness, making it a key component of sustainable tourism policies.

The Effect of Perceived Usefulness of Augmented Reality Applications on The Enjoyment of The Museum Visitor Experience: A Serial Mediation Analysis

2025-06-16T11:39:40+03:00

With the progress of technological developments in all areas, digital applications have started to be used more and more in cultural heritage areas in order to improve the visitor experience. For this reason, the effect of augmented reality applications on the museum visitors' experiences has started to be of interest to researchers. However, there is limited information in the literature about the variables through which the effect of augmented reality applications on the visitor experience occurs. Augmented reality stands out as an innovative tool designed to enrich visitors' interactions with historical sites and present cultural heritage in a more engaging way. This study conducts field research to how the perceived advantages of AR applications contribute to the perception of enjoyment during museum visits. Although various studies have examined the role of AR in historical places, a comprehensive and integrated analysis of this topic is still lacking. This research aims to address this gap by providing insights into how AR applications can improve the visitor experience, providing practical recommendations for museum and heritage site managers to optimize the use of these technologies. Specifically, the study explores the sequential mediation role of emotional engagement and technology use in the relationship between the perceived usefulness of AR applications and the enjoyment derived from museum visits. The study sample includes 437 people who visited museums in Istanbul. The findings show that the perceived usefulness of augmented reality applications has a significant and positive effect on the enjoyment of the museum visitor experience. Emotional experience and the use of technology play a partial mediating role in this relationship. As a result, as the perceived benefit of augmented reality applications increases, the fun of the museum visitor experience has directly increased. This effect is partly due to emotional experience and the use of technology.