Journal of Tourism & Gastronomy Studies

The Bus as Experience Space: Exploring Flow in Structured Tours

2025-12-25T23:43:48+03:00

This study explores the flow experiences of tourists participating in fully bus-based package tours in Turkey’s Eastern Black Sea region. While bus travel is often perceived as a passive form of transport, this research frames the bus as an immersive experience platform where flow states—characterized by deep focus, altered time perception, and intrinsic enjoyment—can emerge. Grounded in Csikszentmihalyi’s (1990) flow theory, the study investigates tourists’ emotional, cognitive, and social engagement during long-distance journeys. Semi-structured interviews with participants from diverse demographics examine the conditions that enable or inhibit flow, including guide narration, landscape immersion, cultural storytelling, interpersonal interaction, music, and bus design. Particular attention is given to how the region’s rugged geography, driving practices, and sensory-rich environments foster engagement and meaning. Thematic analysis identifies patterns such as merging of action and awareness, temporal disconnection, emotional restoration, and cognitive stimulation, linking them to hedonic and eudaimonic well-being. By demonstrating how structured bus tours can facilitate psychological flow, the study challenges the view of bus travel as merely a functional activity. Findings offer practical insights for tour operators seeking to design emotionally resonant and meaningful bus-based experiences, reframing transportation as a space of affective tourism engagement.

Müşteri Nezaketsizliği ve İşten Ayrılma Niyeti İlişkisinde Duygusal Tükenmişliğin Aracılık Rolü: Alanya’daki Otel Çalışanlarına Yönelik Bir Araştırma (The Mediating Role of Emotional Exhaustion in the Relationship Between Customer Incivility and Turnover Intention: A Study on Hotel Employees in Alanya)

2025-12-25T23:57:14+03:00

The aim of this study is to examine the mediating role of emotional exhaustion in the effect of customer incivility on turnover intention. The population of the research consists of employees working in five-star hotel enterprises operating in Alanya. A convenience sampling method was employed, and data were collected through a survey technique. Thirteen hotel enterprises in Alanya agreed to participate in the study, and a total of 390 valid questionnaires were obtained in June 2025. The data were analyzed using the partial least squares (PLS) method within the scope of structural equation modeling through the SmartPLS software. According to the results of the analysis, customer incivility was found to have a positive and significant effect on both turnover intention and emotional exhaustion. In addition, emotional exhaustion was found to have a similarly positive and significant effect on turnover intention. Finally, it was determined that emotional exhaustion plays a mediating role in the relationship between customer incivility and turnover intention. The findings of this research are expected to contribute to making personnel management strategies of businesses more effective and to developing more supportive approaches towards employees.

Gastronomi Destinasyonu Seçiminde Turist Tercihlerini Etkileyen Faktörlerin Tespiti: Afyonkarahisar, Gaziantep, Nevşehir ve Adana Örneği (Determınation of Factors Affecting Tourist Preferences in Selecting Gastronomy Destinations: The Example of Afyonkarahisar, Gaziantep, Nevşehir and Adana)

2025-12-26T00:03:04+03:00

With the increasing impact of gastronomy tourism on destination competitiveness, identifying the factors that influence tourist preferences in gastronomy tourism destination selection has become essential. In a highly competitive environment, knowing the consumer well and what they pay attention to when making a purchasing decision can put them one step ahead of their competitors.. In light of these realities, this study aimed to identify the factors influencing tourist preferences when choosing a culinary destination, specifically in Afyonkarahisar, Gaziantep, Nevşehir and Adana. For this purpose, a survey was administered to 403 tourists in the provinces of Afyonkarahisar, Gaziantep, Nevşehir, and Adana. The scale's reliability rating was 0.977, indicating a high degree of reliability. Factor analysis was applied to the data collected in the study, and the scale was grouped into two dimensions. Following the factor analysis, differential analyses were conducted across gender, age, income, education, marital status, and the provinces where participants participated in the survey. The differential analyses revealed a difference between both factor dimensions by gender, and a difference between the provinces where participants participated in the survey was only found in Factor-2.

Somut Olmayan Kültürel Miras Unsurları Açısından Turist Deneyimlerinin Ortaklaşa Yaratımı: Avanos Çömlekçiliği Örneği (Co-Creation of Tourist Experiences in the Context of Intangible Cultural Heritage: The Case of Avanos Pottery)

2025-12-26T00:15:09+03:00

This study aims to examine the co-creation of value in tourist experiences in the context of the Intangible Cultural Heritage Element, Avanos Pottery. The data, comprising 978 English-language visitor reviews collected from the TripAdvisor platform, were analyzed using text mining techniques (phrase analysis and topic modeling) and content analysis. According to the findings, the experience was highly recommended by visitors, pottery-making was identified as the central activity, and the overall experience was described as unforgettable. The most prominent themes include recommendation, hospitality, and the purchasing experience. The results indicate that co-creation practices in the Avanos pottery workshops are consistent with the literature in terms of participation, interaction, and emotional attachment. The study demonstrates that tourists can play an active role in the preservation and transmission of Intangible Cultural Heritage through co-created experiences. Recommendations are presented for future research, practitioners, and local administrations.

Çevrimiçi Müşteri Yorumlarının Restoran Hizmet Kalitesi Perspektifinden Karşılaştırmalı Değerlendirmesi (A Comparative Evaluation of Online Customer Reviews from a Restaurant Service Quality Perspective)

2025-12-26T00:19:19+03:00

Restaurant services are in a constant state of change, driven by various factors such as consumer expectations, social trends, and technology. This dynamic structure compels businesses to improve service quality and enhance customer loyalty. In this study, a total of 2,250 customer reviews shared on TripAdvisor regarding fifteen restaurants in Adana, Ankara, and Eskişehir were evaluated using the deductive descriptive analysis method. The cities were selected randomly, while the restaurants were chosen through purposive sampling. The statements in the reviews were coded and analyzed based on restaurant service quality dimensions, revisit intentions, and recommendation intentions. The results revealed that restaurants in Ankara scored highest across all service dimensions, whereas service quality in Eskişehir restaurants was relatively low. The strongest positive correlations were found between food quality and revisit intention, staff quality and revisit intention, and food quality and recommendation intention. It is recommended that businesses improve all service dimensions, and, in cases of resource constraints, prioritize consumer expectations.

Risk Perception towards Halal Food: A Study on non-Muslim Consumers in the UK

2025-12-26T00:24:58+03:00

This study examined non-Muslim consumers’ risk perceptions of halal foods and their influence on satisfaction, trust, and recommendation intentions. Data were collected from 350 non-Muslim participants in London using convenience sampling. Descriptive and regression analyses assessed relationships between risk perceptions and key outcomes. Results showed that many non-Muslim consumers lacked a clear understanding of halal requirements, which led to confusion and misconceptions. Environmental risk perceptions were particularly high and negatively affected trust and recommendation intentions. Health risks also reduced consumer trust. Social and quality risks were prominent, with social risks significantly shaping willingness to recommend halal products. In contrast, psychological, financial, and time-loss risks were low and had no significant impact. Overall, findings indicate that environmental, health, social, and quality risks are central to how non-Muslim consumers evaluate halal foods, while other risk dimensions are less influential.

Coğrafi İşaretli Rize Baston Ekmeği ve Gastronomi Turizmi Potansiyeli (Geographically Indicated Rize Baston Bread and Its Potential for Gastronomy Tourism)

2025-12-26T00:27:27+03:00

The primary aim of this study is to examine how Rize Baston Bread, a geographically indicated local product, is perceived by local people and producers, and to reveal its potential within the context of gastronomy tourism. The insights obtained regarding the production process, consumer profile, recognition, and relationship with tourism are highly significant in terms of shedding light on the product’s future uses and marketing strategies. Conducted with a qualitative research design, the study employed ethnographic methods through face-to-face interviews. The data obtained were analyzed using thematic content analysis. The findings indicate that although Rize Baston Bread has a deep cultural heritage and traditional production techniques, its recognition is considerably low, particularly among younger generations. While geographical indication has created partial awareness, this contribution appears insufficient unless a comprehensive tourism strategy is developed. In conclusion, the revitalization of Rize Baston Bread through gastronomy tourism is expected to contribute not only to economic development but also to the sustainable transmission of cultural heritage.

Farklı Tahıllardan Üretilen Bulgurların Bazı Özellikleri (Evaluation of Certain Characteristics of Bulgur Produced from Different Cereal Types)

2025-12-26T00:31:10+03:00

For the continuation of human life and the fulfillment of social functions, it is essential to obtain the necessary nutrients from both plant- and animal-based food sources. The fundamental condition for healthy nutrition is to consume adequate and balanced amounts from both groups. Cereals constitute the most important group among plant-based food sources. They serve as the primary raw material for many products, particularly bread, as well as bulgur, pasta, cakes, biscuits, and breakfast cereals. Within the scope of this study, certain properties of bulgurs obtained from different cereals were examined. The properties of bulgurs produced from various cereals under laboratory conditions were analyzed using the near-infrared (NIR) technique. According to the analysis results, the protein content of wheat and barley bulgurs differed significantly (p < 0.05) (11%), and the crude fiber content of wheat bulgur (17.9%) was found to be higher than that of the other cereal types. The study also examined the color values of bulgurs from different cereals. Accordingly, the L* brightness value of wheat bulgur (40.28) was found to be higher than that of the others (p < 0.05).

Turist Rehberliği Mesleğe Kabul Sınavına Katılan Adayların Sınava İlişkin Görüşlerinin Değerlendirilmesi (Assessment of Candidates' Views Regarding the Tour Guide Admission Exam)

2025-12-26T00:37:40+03:00

The tourist guide is one of the most important stakeholders in the tourism sector, accompanying tourists throughout the tour, presenting the destination in the best possible way, and ensuring the tour is completed smoothly. As a result of changes made to the laws and regulations regarding tourist guiding in 2024, a new requirement was added for becoming a tourist guide, stipulating that candidates must successfully pass the Tourist Guiding Profession Admission Exam as the final step. The purpose of this study is to examine the views of candidates who participated in the Tourist Guiding Profession Admission Exam, which was held for the first time in Turkey. For this purpose, data were collected from 18 prospective tourist guides who took the exam, using the case study method, one of the qualitative research approaches. The collected data were analyzed through content analysis. The study includes participants' opinions on the exam schedule, announcements, examination centers, exam content, appeal processes, and general views about the exam. Participants noted that conducting the exam in only two cities resulted in high costs and fatigue. It was also expressed that some topics mentioned in the announcements were not included in the exam and that some answer options were incorrect. However, it was observed that the candidates were generally satisfied with the exam duration. Based on these views, various recommendations for future exams have been developed.

Sürdürülebilir Turizm Perspektifinde Permaturizmin Bolu'da Uygulanabilirliği Üzerine Bir Değerlendirme (An Evaluation of the Applicability of Permatourism in Bolu from a Sustainable Tourism Perspective)

2025-12-26T00:43:06+03:00

This study aims to reveal the potential for the implementation of permatourism in Bolu, to evaluate its integration with agroecological sub-zones, and to analyse its contributions to sustainable rural development, ecological conservation, and tourism diversification. Permaculture is a holistic design approach that seeks to preserve natural resources, safeguard ecological balance, and establish self-sufficient production systems. Permatourism, in turn, adapts these principles to the tourism domain, offering an innovative model that combines the objectives of environmental protection, rural development, community participation, and cultural sustainability. Adopting a qualitative methodology, the study draws upon a literature review and field observations to assess Bolu’s ecological, agricultural, and socio-economic structures. The findings demonstrate that the province, with 64% forest cover, rich biodiversity, endemic plant species, strategic proximity to major metropolitan areas, and four distinct agroecological sub-zones, offers significant advantages for the development of permatourism. In particular, the transformation of low-yield farmlands into permaculture farms, the integration of agroecological diversity into tourism practices, and the direct contribution of such initiatives to rural development present promising opportunities. Moreover, beekeeping, ecological training programmes, ethnobotanical workshops, organic production activities, the marketing of local products, and nature-based experiential tourism initiatives could enhance tourism diversification while strengthening the local economy. The study concludes that the implementation of permatourism in Bolu has the potential to mitigate outmigration, generate new employment opportunities for youth and women, reinforce social cohesion, and consolidate the province’s identity as a sustainable tourism destination.

Yenilebilir Otların Modern Tekniklerle Hazırlanması ve Duyusal Analizi: Bitlis Örneği (Preparation and Sensory Analysis of Edible Herbs with Modern Techniques: Bitlis Example)

2025-12-26T00:46:20+03:00

Edible herbs have been used for both nutritional and medicinal purposes in traditional culinary cultures for centuries. Communities living in rural areas, in particular, have utilized the native herbs naturally found in their surroundings with different cooking techniques, creating a rich culinary culture passed down through generations. Bitlis cuisine, with its rich flora, traditional knowledge, and local culinary practices, offers a significant cultural and gastronomic heritage in the use of edible herbs. In this context, the aim of this study is to reveal the gastronomic potential of edible herbs, which hold a deep-rooted place in Bitlis cuisine and stand out as a reflection of its vegetative diversity. As part of the research, a literature review was conducted to identify edible herbs commonly used in Bitlis (kenger and jağ). These herbs were prepared using gratin and olive oil cooking methods based on traditional recipes. Finally, new recipes were evaluated by gastronomy experts using sensory analysis. The research results revealed that kenger can be successfully served in both olive oil and gratin cooking methods. It was determined that jag grass was evaluated positively only in terms of tissue quality and that it was open to improvement in terms of other quality parameters.

Determining The Characteristics of Cheese Halva in Turkish Cuisine: A Study on Gelibolu Cheese Halva

2025-12-26T00:49:44+03:00

This article focuses on identifying the unique characteristics of various cheese halvas produced in different regions of Turkey, with particular emphasis on the preparation methods specific to Gelibolu cheese halva. The research was conducted using a qualitative descriptive design, and data were collected through semi-structured interviews with 14 participants selected through purposive sampling. The interviews were carried out face-to-face between October and November 2024 using an interview form developed based on literature and expert review. This study contributes to the limited literature on cheese desserts by documenting traditional knowledge and production practices of a geographically indicated regional product. According to the findings, the production process typically begins with fresh cheese and continues with the addition of flour and sugar. The interviews also revealed that obtaining a geographical indication has not had a significant impact on the popularity or sales of Gelibolu cheese halva. A review of the existing literature showed that no previous study has specifically aimed to determine the distinctive characteristics of Gelibolu cheese halva.

Gastronomi ve Mutfak Sanatları Bölümü Öğrencilerinin Yeme Davranışı Eğilimlerinin İncelenmesi: Şırnak Üniversitesi Örneği (Examining the Eating Behavior Tendencies of Students in the Department of Gastronomy and Culinary Arts: The Case of Şırnak University)

2025-12-26T00:53:11+03:00

In this study, the eating behaviors of the students of the Department of Gastronomy and Culinary Arts of Şırnak University and the relationship between these behaviors and demographic/behavioral variables were investigated. In the cross-sectional study, 71 students voluntarily responded to the questionnaire form between June 2025. The data were analyzed using the SPSS v.26 program. The 21-item Three-Factor Eating Scale adapted into Turkish by Karakuş et al. (2016) was used to measure the eating tendencies of the participants. The sample consisted of 69% female and 31% male students, and 66.2% of the participants were in the normal BMI range (18.5-24.9). Chi-square analyses showed a significant relationship between smoking/alcohol use (p=0.049), body weight satisfaction (p=0.001) and efforts to maintain body weight (p=0.007) and BMI. In the independent samples t-test, there was no significant difference in the sub-dimensions of eating behavior according to gender, while the cognitive restraint scores of students who made efforts to maintain body weight were found to be significant (t(69)=6.036; p<0.001). In one-way analysis of variance, the effect of housing type, skipping meals and body weight satisfaction variables on eating behavior sub-dimensions was not statistically significant (p>0.05). However, smoking/alcohol consumption status revealed significant differences between cognitive restraint scores (F(2.68)=3.852; p=0.026).

Miksolojide Dijital İnovasyon: Yapay Zekâ Destekli Kokteyl Tasarımı (Digital Innovation in Mixology: Artificial Intelligence-Powered Cocktail Design)

2025-12-26T00:56:52+03:00

This research aims to develop creative cocktail designs using artificial intelligence (AI)-supported decision-making mechanisms, perform sensory analysis, and visualize the results. Positioned at the intersection of mixology and AI, the study examines the contribution of AI to cocktail design processes. Conducted using a two-stage method, the research involved creating AI-based cocktail recipes and visuals using ChatGPT and Lexica. Subsequently, four cocktails were evaluated by professional panelists based on appearance, aroma, texture, taste, and overall appeal criteria. The cocktail named Autumn Waltz received the highest scores. The findings indicate that texture and taste are the most influential factors in determining consumer preference. It was concluded that AI enhances creativity in mixology, supports process efficiency, and personalizes beverage experiences.

Kombucha Çayı İlaveli Ekşi Mayalı Ekmeğin Kabul Edilebilirlik Durumu (Evaluation of The Acceptability of Sourdough Bread Enriched With Kombucha Tea)

2025-12-26T01:03:30+03:00

Sourdough bread is considered a functional product due to its naturally occurring vitamins, minerals, organic acids, and enzymes, which contribute to improved digestibility and overall nutritional value. In this study, a novel sourdough bread formulation was developed by substituting kombucha tea for water in the dough recipe, and its sensory acceptability was evaluated. A standard sourdough bread was prepared as the control sample, after which a kombucha‐enriched sourdough bread was produced and subjected to sensory analysis. Both samples were evaluated by 12 trained panelists with expertise in Gastronomy and Culinary Arts, considering appearance, taste, odor, texture, color, and overall acceptability. The sensory data were statistically analyzed using SPSS 26. According to the results of the independent samples t-test, a statistically significant difference was determined only in the internal color parameter among the bread samples (P < 0.05), and this difference was in favor of the bread with kombucha tea added. In contrast, no statistically significant difference was found between the groups for the other sensory parameters, according to both the t-test and the Mann–Whitney U test (P > 0.05).

Yeşil Yıldız Sertifikalı 5 Yıldızlı Otellerin Tripadvisor’daki Olumsuz Yorumları Üzerine Bir İçerik Analizi: Bodrum Örneği (A Content Analysis of Negative Reviews of Green Star Certified 5-Star Hotels on Tripadvisor: The Bodrum Example)

2025-12-26T01:06:23+03:00

The purpose of this study is to evaluate the service quality perception regarding sustainability practices by analyzing the negative (bad (2 stars), terrible (1 star)) user comments on the TripAdvisor platform of five-star hotels with green star certificates operating in Bodrum. In the study conducted using the content analysis technique, one of the qualitative research methods, a total of 375 negative comments shared on TripAdvisor regarding five-star hotels with green star certificates located in Bodrum were examined. The data was evaluated with thematic analysis technique and main themes and sub-themes were created based on the comments. As a result of the analyses, it was determined that the most frequently encountered complaint topics were inadequate cleaning and hygiene, rudeness of staff attitudes and behaviors, low quality of food and beverage services, inadequate room comfort and inadequate environmental awareness practices. In particular, the user perception that the sustainability claims of some hotels are inadequate in practice is noteworthy. As a result of the study, it was emphasized that green star certified hotels should develop more transparent and effective strategies regarding environmentally friendly practices. In addition, it was concluded that online customer feedback can be an important tool in evaluating the effectiveness of sustainability policies.

Exploring Tourist Sentiments through Online Reviews: An Analysis of Köprülü Canyon National Park on TripAdvisor

2025-12-26T01:10:49+03:00

This study investigates the role of online reviews, particularly from platforms like TripAdvisor, in shaping travelers’ perceptions and destination choices. It evaluates visitor experiences at Köprülü Canyon National Park through sentiment analysis of 522 reviews. Using content analysis with MAXQDA software, the reviews were categorized into three themes: positive, negative, and neutral comments. Positive reviews highlighted the park’s natural beauty, high-quality services, and immersive environment. Negative reviews focused on issues such as high prices, overcrowding, and service quality concerns. Neutral reviews mostly consisted of informational content or suggestions from visitors. The findings stress the strategic importance of online feedback for destination management and provide valuable insights for improving tourism services. To enhance tourist satisfaction and long-term competitiveness, the study recommends revising pricing policies, enhancing service quality, improving infrastructure, and adopting sustainable tourism practices. These measures are essential for maintaining a positive visitor experience, boosting the park’s appeal, and ensuring its competitiveness in a crowded tourism market.

Konya’nın Turistik Çekiciliklerinin Çevrimiçi Kullanıcı Yorumlarıyla Analizi (Analysis of Konya’s Tourist Attractions Through Online User Reviews)

2025-12-26T01:13:19+03:00

The aim of this study is to identify Konya’s tourist attractions through online user reviews and to examine how visitors perceive these elements. Ekşi Sözlük was selected as the data source, and the comments were analyzed using a thematic analysis approach within a qualitative research design. The findings show that users associate Konya primarily with local gastronomy, especially foods such as etli ekmek and Mevlâna şekeri. Gastronomy is followed by historical and religious figures such as Mevlâna Celâleddîn-i Rûmî and Şems-i Tebrîzî, as well as symbolic urban landmarks like the Mevlana Türbesi, Alaaddin Hill, and Zafer Square. Natural and cultural elements such as sinkholes, plains, parks, and shrines, along with events like the Turkish Stars air show and the Sama ceremony, appear less frequently in user comments. This distribution reveals how Konya is positioned in the minds of visitors and provides a locally rooted, data-driven perspective for destination management and promotional strategies. Overall, the study serves as a unique case demonstrating the usefulness of digital user content in understanding tourism perceptions.

Misafirlik Kültürü ve Turizm Çakışması: Kapadokya’da Ev Sahibi Olmanın Dinamikleri (Hospitality Culture Meets Tourism: The Dynamics of Hosting in Cappadocia)

2025-12-26T01:17:58+03:00

Visiting friends and relatives (VFR) constitutes a significant component of tourist mobility across many destinations, and the experiences of local residents directly shape the quality of these visits. In this context, hosting is not merely a social interaction but a multidimensional process closely linked to individuals’ psychological and cultural positioning. This study aims to examine the hosting experiences of residents living in the Cappadocia Region within the scope of VFR and to explore how these experiences relate to their perceptions of hospitality. Hospitality perception was evaluated through multiple dimensions, including emotional and physical comfort, expectations, attitudes, and tourism-related perceptions. Data were collected through a survey administered to 406 residents of Nevşehir, and descriptive statistics, ANOVA, correlation, and multiple regression analyses were employed. The findings indicate that hosting experiences and hospitality perceptions significantly differ according to demographic factors such as education level, occupation, and frequency of hosting guests. Moreover, emotional and physical comfort levels were negatively associated with expectations and attitudes; the clarity of the visit purpose positively influenced tourism perceptions, whereas emotional state reduced expectations and attitudes. Overall, the study demonstrates that hosting is a complex process shaped by individuals’ psychological conditions, lifestyle, and relationship management practices, highlighting the need to approach host–guest interactions more holistically within the tourism context. These results offer valuable insights for destination management and local policymakers seeking to enhance the quality of VFR visits and provide a new conceptual lens for understanding host behaviors in tourism research.

Yoğurt-Tatlı ve Kaymak-Tatlı Eşleşmelerinin Duyusal Uyumu Üzerine Karşılaştırmalı Bir Çalışma (A Comparative Study on The Sensory Compatibility of Yoghurt-Dessert and Cream-Dessert Pairings)

2025-12-26T01:21:23+03:00

The purpose of this study was to determine whether strained yoghurt could be an alternative to clotted cream as a dessert accompaniment. For this purpose, four different dessert samples (quince, pumpkin, Kemalpaşa, and bread kadayif) were paired with both clotted cream and strained yoghurt, and their sensory properties were evaluated by a seven-person panel. In this panel, sensory attributes such as appearance, texture, fullness, balance/harmony, and overall impression were scored on a 5-point scale. Nutritional properties of the samples, such as fat, protein, calcium, and phosphorus, were also determined. According to the sensory analysis results, clotted cream pairs best with pumkin dessert, followed by bread kadayif. Strained yoghurt pairs best with quince dessert, followed by Kemalpaşa dessert. When comparing the pairings of the same dessert with cream and yoghurt, it appears that quince dessert and Kemalpaşa dessert pair equally well with strained yoghurt as clotted cream. Therefore, strained yogurt can be an alternative to clotted cream as an accompaniment to these two desserts. Furthermore, strained yogurt has been found to be richer in vital nutrients like protein, calcium, and phosphorus than cream. Yogurt's low fat and energy content also contribute to a balanced diet.

Eğlence Sektörü Çalışanlarının Örgütsel Bağlılıkları ve Motivasyon Düzeyleri Arasındaki İlişkinin İncelenmesi: Antalya İli Örneği (Investigation of the Relationship Between Organisational Commitment and Motivation Levels of Entertainment Sector Employees: The Case of Antalya Province)

2025-12-26T01:26:03+03:00

In the entertainment sector, employees' perception of justice within the organisation affects the functioning and employee behaviours. Employees' experiences of justice in resource distribution, processes and communication determine their attitudes towards the organisation. The perception of injustice may reduce the motivation and commitment of employees. Based on this point, the aim of this research is to examine the relationship between organisational commitment levels and motivation levels of individuals working in the entertainment sector. While the population of the research consists of individuals working in the entertainment sector in Antalya province, the sample group consists of 209 subjects. The data obtained from the subjects were analysed through statistical package programme (SPSS). Skewness and kurtosis tests were used to determine the distribution of the data. In the data analysis part, Pearson correlation analysis was used to determine the relationship between the scales. According to the findings, intrinsic motivation has a positive, significant and strong correlation with organisational commitment. On the other hand, the effect of extrinsic motivation on organisational commitment was found to be more limited. In addition, the low level of correlation of identifying motivation indicates that the integration process of individuals working in the tourism sector with their organisations may not always be at a high level. This finding can be interpreted as the employees' level of identification with the organisational identity may be affected by factors such as the dynamic structure of the sector and possible high staff turnover.

Geleneksel Pişirme Yöntem ve Tekniklerinin Profesyonel Mutfaklarda Kullanım Sıklığının Belirlenmesi-Kapadokya Örneği (Determining The Frequency of Use of Traditional Cooking Methods and Techniques in Professional Kitchens: The Case of Cappadocia)

2025-12-26T01:34:16+03:00

This study aims to explore the extent to which traditional cooking methods—such as tandır (earthen oven), well-pit cooking (kuyu), metal griddle (sac), ash cooking (külde), and tile baking (kiremitte)—are utilized in professional kitchens, as well as chefs’ perceptions of these techniques and their roles within the context of sustainability. Conducted within the framework of a qualitative research design, the study employed snowball sampling to identify participants, and the data collected through semi-structured interviews with 15 professional chefs working in hotel and restaurant kitchens across the Cappadocia region were analyzed using content analysis. The findings reveal that traditional cooking methods still serve a significant function in professional culinary environments, particularly due to their capacity to enhance authenticity, preserve culinary heritage, and increase customer satisfaction. Furthermore, the chefs were found to engage in innovative fusion practices by integrating traditional techniques with modern culinary approaches, thereby contributing to the continuity of cultural knowledge. However, the study also identifies several limiting factors—such as time constraints, lack of appropriate equipment, and incompatibility with modern kitchen infrastructures—that hinder the broader application of these methods. The research highlights the critical importance of traditional cooking techniques for both gastronomic and cultural sustainability and recommends their systematic integration into culinary education curricula.

Samsun Bafra Lokumu Hakkında Nitel Bir Araştırma (A Qualitative Study on Samsun Bafra Lokum)

2025-12-26T01:37:27+03:00

This study aimed to meticulously examine the origins, cultural significance, production process, and distinguishing features of Bafra Lokumu, Bafra's traditional dessert. The research was conducted to increase the product's awareness and support its promotion. Produced for centuries, this dessert is a key part of the region's cultural heritage. The study explores the product's historical evolution, its strong ties to local traditions, and the history of its production. A central focus was the production process, where raw materials, stages, and steps utilizing traditional methods were investigated in detail. To achieve the aims, semi-structured, face-to-face interviews were held with 15 lokum masters selected via purposive sampling, and the qualitative data was analyzed using content analysis. The findings show that traditional tools are used, and participants have a high awareness of these practices. A unique factor separating Bafra Lokumu from similar sweets is the water buffalo cream (manda kaymağı), which is sourced exclusively from buffaloes raised in the Bafra region. However, various shortcomings in the product's promotion were identified. The results of this qualitative research, which highlight the product's distinct qualities, will aid in developing applicable strategies to strengthen Bafra Lokumu’s promotion and increase its recognition.on and increasing the awareness of Bafra Lokumu.

At The Heart of World Gastronomy: A Qualitative Analysis of Culinary Heritage and Regional Identity

2025-12-26T01:43:20+03:00

This study aims to contribute to the global gastronomy literature by conducting an in-depth examination of prominent gastronomic cities and regions worldwide. Adopting a qualitative narrative review approach within a multidimensional framework rooted in anthropology and tourism studies, the research analyzes how historical and cultural characteristics shape the culinary heritage of selected destinations. The study focuses on seven symbolic cases selected based on global gastronomic indices and heritage classifications: Paris and Tokyo (leading in Michelin star density and global fine dining rankings), Naples and Southeastern Anatolia (distinguished by UNESCO Intangible Cultural Heritage and Creative Cities designations), the Basque Region (noted for high per capita concentration of culinary innovation), and Bangkok (consistently ranking top in global street food indices). By evaluating distinct culinary philosophies—ranging from the haute cuisine of Paris to the rich heritage of Southeastern Anatolia—the analysis reveals how these regions leverage local products and traditional techniques to construct strong global identities.

Lif, Çinko ve Bakır Yönünden Zenginleştirilmiş Ekmeğin Duyusal Özelliklerinin İncelenmesi (Investigatıon of The Sensory Properties of Bread Enriched in Fiber, Zinc and Copper)

2025-12-26T01:45:48+03:00

The desire to live a healthy, long life increases the interest in various bioactive components found in foods or added to their content afterwards. The positive effects of various foods on mental and physical well-being have revealed the concepts of functional and enriched nutrition. Since bread is a widely consumed product in almost every region of the world, it is one of the most suitable products for fortification policies. Even the enrichment of bread with dietary fiber, whose nutritional value is reduced as a result of refining, causes a decrease in the incidence of many nutrition-related diseases. On the other hand, it is very important that functional foods, which have potential positive effects on health, are appreciated by criteria such as taste, smell and taste. It should be noted that a product that has positive effects on human health, but whose sensory, textural or organoleptic properties are not accepted by people, will not be preferred. The aim of this study is to examine the sensory properties of functional bread, which has a low glycemic index due to its high fiber content and is enriched with minerals such as copper and zinc that may contribute to wound healing. Finding the formulation with the most suitable appearance, flavor and textural properties can be an important opportunity to increase acceptability.

Destinasyon Kalitesinin Destinasyon Sadakatine Etkisinde Ziyaretçi Memnuniyetinin Aracılık Rolü: Van İlinde Bir Araştırma (The Mediating Role of Visitor Satisfaction in the Effect of Destination Quality on Destination Loyalty: A Study in Van Province)

2025-12-26T01:53:24+03:00

Van Province in the Eastern Anatolia Region has recently gained attention as a destination particularly favored by Iranian tourists. The aim of this study is to determine the role of visitor satisfaction in the effect of destination quality on destination loyalty in Van Province. The population of the study consists of domestic and foreign tourists visiting Van Province. The importance of this study lies in its comprehensive model framework, which addresses fundamental concepts in tourism literature such as destination quality, visitor satisfaction, and destination loyalty, specifically in the context of Van Province, and tests the mediating role of visitor satisfaction. In this regard, it is considered important that the study was conducted using data specific to Van Province, filling a gap in the literature and contributing to the development of the province's tourism policies. The data were collected using survey techniques, and explanatory factor analysis, confirmatory factor analysis, and mediation effect testing were applied during the analysis process. According to the research findings, it was determined that visitor satisfaction plays a mediating role in the effect of the sub-dimensions of destination quality, namely transportation, safety, food and beverage, attractiveness, and accommodation, on destination loyalty.

Turizm Rehberliği Öğrencilerinin Gastronomi Rehberliği Algılarının Metaforik Analizi (A Metaphorical Analysis of Tourism Guidance Students' Perceptions of Gastronomy Guidance)

2025-12-26T01:56:23+03:00

This study aims to find out the perceptions of students enrolled in the Undergraduate Tourism Guidance Program regarding the concept of gastronomy guidance through metaphorical approaches. Employing a phenomenological research design, one of the qualitative research methods, the primary data obtained were analyzed using content analysis. To analyze the perceptions of the gastronomy guidance concept, semi-structured interviews were conducted. During these interviews, a total of 146 registered students in the 2022-2023 academic year completed the sentence structure: “Gastronomy Guidance means ... because ...”. The students generated a total of 96 original metaphors describing gastronomic guidance, which were subsequently classified into ten thematic categories. The developed metaphors were thematically categorized under profession, role, travel, abstract concepts, nature, tools and objects, information sources and written materials, country, city and destination, epic and historical travelers, and other concepts. The findings of the study indicate that the perceptions of tourism guidance students concerning the concept of gastronomy guidance are shaped within a broad spectrum.

The Moderation Effect of Job Autonomy on The Relationship Between Work Exhaustion and Chefs’ Job Satisfaction

2025-12-26T01:59:22+03:00

Research on job autonomy and job satisfaction is extensive across many fields, yet studies focusing specifically on chefs remain limited. Chefs face long and unsociable working hours, physically demanding tasks, time-pressured environments, and high levels of stress. These challenges have intensified since the Covid-19 pandemic, which caused widespread unemployment among chefs and heightened the need for creativity to attract customers. Such conditions contribute to work exhaustion, making job autonomy and job satisfaction crucial motivating factors in the profession. Guided by Self-Determination Theory (SDT), the sense of autonomy, competence, and relatedness plays an increasingly important role in strengthening chefs’ motivation. This study used a cross-sectional survey and regression analysis to examine how job autonomy influences the relationship between work exhaustion and job satisfaction among chefs working in four- and five-star hotels. Data were analysed through PLS-SEM using SmartPLS. The findings demonstrate that higher levels of job autonomy significantly enhance chefs’ job satisfaction, even under stressful working conditions.

Sustainability in Large-Scale Hotel Kitchens: A Cross-Sectional Observational Study on Knowledge, Attitudes, And Practices

2025-12-26T02:02:39+03:00

Sustainable food and beverage services are essential to address environmental challenges and promote resource efficiency, with hotel kitchens serving as key intervention points. This study examines the knowledge, attitudes, and practices of kitchen staff in large-scale hotels in Kayseri, Türkiye, comparing Green and Non-Green establishments. A 55-question survey assessed demographics, waste management, material usage, sustainable operations, customer communication, and eco-friendly technology adoption. Results showed that staff in Green Hotels had significantly greater knowledge (p < 0.01) and more frequent implementation of practices such as waste segregation (p = 0.02), energy conservation, and use of energy-efficient appliances (p < 0.05). Training gaps existed in both hotel types, with cost concerns and insufficient institutional support as main barriers (p = 0.04). Positive attitudes toward sustainability were observed across respondents but were better translated into action in Green Hotels. The study highlights the importance of certification programs and targeted training to advance sustainable practices and improve efficiency in hotel kitchens.

Kendi Kaderini Tayin Etme ve Planlanmış Davranış Teorileri Kapsamında Engelli Bireylerin Metaverse Turizmine Katılma Eğilimi (The Tendency of Individuals with Disabilities to Participate in Metaverse Tourism Within the Scope of Self-Determination and Planned Behavior Theories)

2025-12-26T02:05:40+03:00

The aim of this study is to examine the participation intentions of disabled individuals toward metaverse tourism within the frameworks of Self-Determination Theory and the Theory of Planned Behavior. A relational survey model, one of the quantitative research designs, was employed. The population of the study consists of individuals with physical disabilities, and the sample comprises 284 participants selected through purposive sampling. Data were collected online in 2024. The questionnaire items related to the theoretical constructs were adapted from the study of Zhang, Quoquab and Mohammad (2024). The obtained data were analyzed through validity–reliability tests and structural equation modeling. The findings reveal that perceived autonomy and relatedness positively influence intrinsic motivation, while intrinsic motivation significantly affects attitude, subjective norm, and perceived behavioral control. However, the effects of perceived competence and subjective norm were found to be limited in some model pathways. Overall, the results indicate that the motivational processes of individuals with disabilities toward metaverse tourism can be explained within the scope of Self-Determination Theory and the Theory of Planned Behavior.

Mutfak Şeflerinin Perspektifinden Soğuk Zincir Uygulamaları: Eskişehir Örneği (Cold Chain Practices from the Perspective of Kitchen Chefs: The Case of Eskişehir)

2025-12-26T02:08:32+03:00

This study aims to analyze the opinions of professional chefs working in professional kitchens operating in the province of Eskişehir regarding cold chain practices, to describe the current state of these practices, and to develop solutions for potential problems. Conducted using qualitative research methods, this study was carried out within a descriptive design framework. Data were collected through face-to-face interviews with 13 professional chefs using a semi-structured interview form, then systematically classified under 10 thematic headings in accordance with inductive qualitative content analysis steps. Based on the findings, the main causes of cold chain breaks include supplier-related disruptions, power outages, equipment failures, and staff negligence. Furthermore, it was determined that HACCP-based practices and regulatory awareness increase legal compliance capacity in businesses, while digital tracking systems and mobile notification solutions improve the process. Participants predict that IoT (Internet of Things) systems, AI-powered alerts, smart cabinets, and blockchain-based traceability solutions will become widespread in cold chain management in the future.

Turizm Endüstrisinde Gri Gergedan Etkisi: Rusya-Ukrayna Savaşının BİST Turizm Endeksine Yansımaları (The Gray Rhino Effect in the Tourism Industry: Reflections of the Russia–Ukraine War on the BIST Tourism Index)

2025-12-26T02:14:44+03:00

Wars are not only crises that result in loss of life and property, but also geopolitical shocks that have profound impacts on economic sectors. The tourism industry, which is fundamentally based on peace, security, and stability, is directly affected by crises such as wars—events that are often foreseeable yet frequently neglected. International tourist mobility is highly sensitive to perceived risk levels, and in times of war, this sensitivity can lead to sharp declines in tourism revenues, cancellations of reservations, and postponement of investments. Such developments impact not only destinations themselves but also the stock performance of tourism companies listed on stock market indices. In this context, the aim of this study is to examine the effects of the Russia–Ukraine war on the Borsa Istanbul Tourism Index. For this purpose, the daily return data of 10 firms listed in the index were analyzed using the event study methodology for the period between January 2022 and March 2022. Abnormal returns were calculated within a ±3-day event window to clearly capture the impact of the event. The findings indicate that the war between the two countries led to negative abnormal returns and cumulative abnormal returns on and after the event day; however, the extent of this impact varied across firms. The presence of statistically significant abnormal returns for some firms prior to the event day suggests a weak form of semi-strong market efficiency in the related market.

Trabzon’daki Otellerin Engelli Turizmi Açısından Değerlendirilmesi (Evaluation of Hotels in Trabzon in Terms of Disabled Tourism)

2025-12-26T02:18:48+03:00

Participation in tourism activities is a right for all individuals in society. Facilitating the participation of individuals with disabilities in these activities, despite their limitations, is also a requirement stemming from international and national legislation. Therefore, this research aims to evaluate the practices of certified tourism operation hotels in Trabzon, a major tourism destination in the Black Sea Region, for individuals with disabilities, to identify existing deficiencies, and to develop proposed solutions for these problems. The research was designed using a mixed-use design. Managers of 42 certified tourism operation hotels in Trabzon completed surveys. Quantitative data from the surveys were transferred to SPSS, and descriptive analyses were conducted. The data obtained from the qualitative statements in the survey were analyzed by content analysis using the MAXQDA program. The study revealed inadequate disability-friendly practices in hotels, inadequate physical arrangements, a lack of specially trained personnel, and insufficient awareness of disability tourism.

Turizm Sektöründe Toplumsal Cinsiyet Eşitsizliği Perspektifiyle Kadın İstihdamı (Employment of Women in The Tourism Sector From The Perspective of Gender Inequality)

2025-12-26T02:25:05+03:00

The purpose of this study is to examine the general situation of women’s employment in the tourism sector in Turkiye in the context of gender. Depending on the purpose of the study, documents published by institutions and organizations that are internationally recognized, comprehensive, and regularly report on gender and employment issues were examined through document review. In light of comparisons regarding the overall picture of gender in the global, national, and tourism sectors, an attempt has been made to determine the employment status of women in the context of gender in the tourism sector in Turkiye. As a result, it has been determined that women face difficulties in advancing in the tourism sector and are concentrated in unskilled, low-paid, part-time, temporary, seasonal, and undervalued jobs.

Turizm Eğitimi Alan Üniversite Öğrencilerinin Türk Dünyası’na Yönelik Tutumları: Azerbaycan, Kazakistan, Kırgızistan ve Türkiye Örneği (Attitudes of University Students Studying Tourism Towards The Turkic World: The Case of Azerbaijan, Kazakhstan, Kyrgyzstan and Türkiye)

2025-12-26T02:33:04+03:00

The primary aim of this study is to examine the attitudes of undergraduate tourism students in Kazakhstan, Kyrgyzstan, Azerbaijan, and Türkiye toward the Turkic World across cognitive, affective, and behavioral dimensions. A quantitative research design was employed, and data were collected from 439 students. Descriptive statistics, confirmatory factor analysis, independent samples t-test, and ANOVA were used to analyze the data. The findings indicate that students’ overall attitudes toward the Turkic World are at a moderate level. Among the subdimensions, cognitive attitudes were found to be higher than affective and behavioral ones. Notably, students in Türkiye and Kyrgyzstan demonstrated relatively lower levels of affective and behavioral attitudes. While significant differences were observed based on the country of study, no statistically significant differences emerged based on gender. The results suggest that educational content and cultural exchange programs should be strengthened to foster more positive attitudes toward the Turkic World among students. Accordingly, this study contributes to the literature theoretically and offers practical implications for educational policymakers and stakeholders in the tourism sector.

Otel Çalışanlarının Bazı Demografik Değişkenlere Göre Yaşam Kalitelerinin İncelenmesi (Examination of Hotel Employees' Quality of Life According to Specific Demographic Variables)

2025-12-26T02:37:18+03:00

Quality of life is a universal goal to be achieved. This study aimed to determine the quality of life of hotel employees in the labor-intensive service sector, based on gender, age, and working hours (full-time and seasonal). The study is a quantitative study, and data were collected through a survey. "The World Health Organization Quality of Life Scale (WHOQOL-BREF), which consists of physical, psychological, social and environmental domains, was administered to a total of 428 employees working in five-star hotels located in the Manavgat district of Antalya. The findings indicated that male hotel employees had higher quality of life than female employees in physical, social, and environmental domains; older employees had higher quality of life than other age groups in psychological domains; and full-time employees had higher quality of life than seasonal employees in physical, psychological, and social domains based on working hours. Furthermore, the highest-rated domain among hotel employees was physical domain, while the lowest-rated domain was environmental domain.

HappyCow Uygulaması Üzerinden İstanbul'daki Vegan İşletmelerin İncelenmesi: Konum, Mutfak çeşitliliği ve Çalışma Saatleri Analizi (Review of Vegan Businesses in Istanbul via HappyCow App: Location, Cuisine Variety and Working Hours Analysis)

2025-12-26T02:41:43+03:00

This study examines the rise of vegan nutrition and lifestyle in contemporary society and explores the effects of this trend on the food and beverage industry. Increasing awareness of health, environmental sustainability and animal welfare has rapidly heightened the demand for vegan options. In this context, the primary aim of the study is to analyze the current status of vegan food and beverage establishments in Istanbul, which is an important tourist destination. Within the scope of the research, a total of 58 establishments were identified through a search conducted on the HappyCow website, an online platform that provides information on vegan businesses worldwide. The search was carried out using the keywords ‘vegan,’ ‘vegetarian’ and ‘Istanbul.’ These establishments were examined in terms of their location, culinary diversity and operating hours because these factors reflect their accessibility, the variety of gastronomic offerings and the continuity of their services. In the study, content analysis, which is one of the qualitative research methods, was employed and the findings were supported by the creation of word clouds and tables. According to the research findings, vegan establishments were found to be more common in areas with a high concentration of young and conscientious consumers. Another contribution of the study is its provision of comprehensive data on the vegan market in Istanbul, which offers a strategic framework for entrepreneurs in the sector. Furthermore, the findings show that these establishments aim to appeal to a broad customer base by offering vegan versions of traditional dishes and that they display notable differences in their operating hours.

Turizm İşletmelerinde ChatGPT ve Diğer Üretken Yapay Zekâ Uygulamalarının Kullanımı: Potansiyeller, Riskler ve Uygulama Önerileri (The Use of ChatGPT and Other Generative Artificial Intelligence Applications in Tourism Businesses: Potentials, Risks, and Practical Recommendations)

2025-12-26T02:45:08+03:00

The aim of the study is to determine the usage areas, benefits and challenges of generative artificial intelligence in tourism enterprises and to propose solutions for these challenges. In line with this purpose, the study was conducted using the literature review method and the widespread use of generative artificial intelligence tools in many areas such as strategic management, marketing, operations management, destination management, human resources management and demand, supply and revenue management in tourism enterprises was analyzed. The findings reveal that generative artificial intelligence contributes to enterprises with the various advantages it offers, but there are also significant risks in areas such as privacy, security, ethics and cost. In this context, solution suggestions were developed in the study for generative artificial intelligence to be used more effectively, reliably and sustainably in the tourism sector and a comprehensive roadmap was presented on how these difficulties can be overcome. The research both contributes to the theoretical literature and serves as a guide for practitioners in the tourism sector in strategic decision-making processes.

Slow Food Ekseninde Sürdürülebilir Gastronomi ve Sosyal Girişimcilik Örneği: Mutfak Müzesi Gastro Muğla (An Example of Sustainable Gastronomy and Social Entrepreneurship on the Slow Food Axis: Culinary Museum Gastro Muğla)

2025-12-26T02:48:29+03:00

Sustainable gastronomy contributes to the preservation of biodiversity and the transmission of local gastronomic identity to future generations by promoting local foods to tourists. Social entrepreneurship plays a complementary role in tourism by addressing social challenges, preserving cultural values, and fostering environmental awareness. This study examines the activities of Gastro Muğla—Turkey’s first and only restaurant exclusively offering geographically indicated products—within the framework of sustainable gastronomy and social entrepreneurship. The business manager's answers were subjected to descriptive analysis, and his direct statements were given under 12 categories and 3 themes. Data were collected from employees and individuals receiving gastronomy training and analyzed using content analysis. A total of 169 codes were identified and organized into 25 categories and 11 overarching themes. The findings indicate that Gastro Muğla extends beyond the role of a conventional food and beverage establishment, functioning as a distinctive social enterprise. It adopts a holistic model that integrates the preservation of local gastronomic heritage, the promotion of geographically indicated products, the continuation of traditional cooking methods, and the support of community-based gastronomy education.

Fonksiyonel Gıda Destekli Geleneksel Ürün Geliştirme: Menengiç ve Kurutulmuş Beyaz Dut Yaprağı İlaveli Malatya Kurabiyesi Örneği (Development of a Traditional Product Enriched with Functional Food Ingredients: The Case of Malatya Cookies with Menengiç and Dried White Mulberry Leaf)

2025-12-26T02:53:46+03:00

Menengiç, with its content of healthy fatty acids, vitamins, and antioxidant compounds, supports cardiovascular health, whereas dried white mulberry leaf has significant potential in maintaining blood glucose balance. By incorporating these components into Malatya cookies, the study aimed to develop a product that offers value both in terms of flavor and health. The findings demonstrate that it is possible to create a new and functional food product while preserving the texture and flavor profile of the traditional recipe. The purpose of this research is to enhance the functional properties and enrich the nutritional value of Malatya cookies—a traditional product—through the use of white mulberry leaf and menengiç. As local and natural ingredients of the region, menengiç and dried white mulberry leaf were integrated into the traditional Malatya cookie recipe, presenting an innovative approach. Within the scope of the study, sensory analyses were conducted on cookie samples produced with varying proportions of menengiç and dried white mulberry leaf, and consumer preferences were evaluated. The results revealed that the sample containing 20 g of menengiç and 4 g of dried white mulberry leaf received the highest sensory acceptance score. In conclusion, this study demonstrates that traditional products can be reinterpreted to meet modern consumer demands and may provide significant contributions to the gastronomy literature. Innovative food products hold substantial potential not only through their health benefits but also in terms of supporting cultural heritage sustainability and contributing economically.

Kırgızistan’ın Sağlık Turizmi Potansiyelinin Değerlendirilmesi (An Evaluation of the Health Tourism Potential of Kyrgyzstan)

2025-12-26T03:07:05+03:00

This study aims to reveal the health tourism potential of Kyrgyzstan and to identify how existing resources can be developed in a sustainable manner. The research was designed in response to the limited effective utilization of health tourism resources and the need for scientifically grounded strategic guidance in this field. A qualitative research approach was adopted, and primary data were collected through structured interviews with stakeholders experienced in health tourism. Within this framework, interviews were conducted with a total of 21 participants—4 academics, 11 medical doctors, and 6 tourism professionals—between June and September 2024. The data were analyzed using content analysis. The findings indicate that Kyrgyzstan’s health tourism supply is shaped by sanatoriums, thermal resources, natural assets, and traditional treatment practices. Thermal and spa-wellness tourism, along with medical tourism, emerged as the most promising areas for development. The results suggest that modernizing physical infrastructure, enhancing specialized human resources, and strengthening international promotion strategies could significantly improve Kyrgyzstan’s competitiveness in the health tourism market. Overall, the study provides valuable insights to support strategic planning for sustainable health tourism development in Kyrgyzstan.

Evaluation of the Interview with ChatGPT on İzmir Breakfast Culture: Content Quality and Reliability Analysis

2025-12-26T03:09:56+03:00

A notable component of Turkish cuisine, the “serpme kahvaltı (Turkish breakfast assorted small dishes or ritual)” has been recognized by TasteAtlas as the world’s premier breakfast in 2025. In light of intensely competitive nature of the tourism sector, this announcement is of significant importance in influencing tourists’ selection of destinations for culinary experiences centered around Turkish cuisine. The rapid development of artificial intelligence technology has led to the integration of conversational interaction capabilities through the implementation of user prompts. This integration has been achieved by incorporating Chat Generative Pre-Trained transformer (ChatGPT) technology in various fields, including medicine, tourism, law and business operations. The objective of this study is to assess ChatGPT's capacity in the domain of gastronomy tourism. To this end, an interview was designed with ChatGPT to ascertain its responses regarding Izmir breakfast culture. The interview questions were developed to assess the reliability, quality, and proficiency of the ChatGPT responses concerning Izmir breakfast dishes. The thematic framework of the inquiry was delineated as follows: the conceptualization of the Izmir breakfast, the representation of disparate Izmir sub-geographies, geographical indications, traditions transmitted from the past to the present, and the differentiation of Izmir breakfast from other Turkish breakfast culture. The responses provided by ChatGPT were compiled and assessed by secondary documentary analysis to evaluate the reliability and efficiency of ChatGPT. The findings indicated that ChatGPT is a valuable resource with moderate reliability. This conclusion is substantiated by the identification of false or fabricated references utilized by ChatGPT during the information generation process. However, it is imperative to acknowledge that the information generated by ChatGPT is principally designed for the preliminary acquisition of knowledge.

Yerel Halkın Bakış Açısı ile Yerel Mutfak İmajı ve Algılanan Restoran Otantikliğinin Destinasyonu Tavsiye Etmeye Etkisi: Kapadokya/Nevşehir Örneği (The Effect of Local Cuisine Image and Perceived Restaurant Authenticity on Destination Recommendation from the Perspective of Local People: The Case of Cappadocia/Nevşehir)

2025-12-26T03:12:54+03:00

This study aims to determine the impact of the perceived image of local cuisine and perceived restaurant authenticity on destination recommendation intentions. This content examines the local cuisine image, restaurant authenticity, and recommendation intention of the destination from the perspective of residents. The study analysed data from residents of Nevşehir, Cappadocia's most important tourist destination, regarding Nevşehir's local cuisine, the authenticity of restaurants serving regional cuisine, and their willingness to recommend Nevşehir. Data for the study were collected through face-to-face and online surveys. According to the study findings; the perceived image of local cuisine had a positive effect on perceived restaurant authenticity and intention to recommend the destination. Perceived restaurant authenticity also had a positive impact on intention to recommend the destination. The most important determinant of the recommendation intention for the destination was the perceived image of the local cuisine, in this study.

Effect of Social Media Addiction on e-WoM Intention in Hotel Choice: The Role of Narcissism, Conspicuous Consumption and Materialism

2025-12-26T03:17:43+03:00

This study examines the effect of tourists’ social media addiction on their intention to use electronic word-of-mouth (e-WoM) in the hotel selection process. In addition, within the framework of Self-Determination Theory, the study analyzes the sequential mediating roles of narcissism, conspicuous consumption, and materialism in this relationship. Narcissism, conspicuous consumption, and materialism are conceptualized as mediators representing the psychological needs of competence, relatedness, and autonomy, respectively. Data were collected from 441 tourists in Türkiye through an online survey, using measurement scales validated in previous studies. The research model was tested using Partial Least Squares Structural Equation Modeling (PLS-SEM). The findings indicate that social media addiction has a significant and positive effect on tourists’ intention to use e-WoM. Moreover, both mediation pathways—narcissism → materialism and narcissism → conspicuous consumption → materialism—were found to be statistically significant. Overall, the results demonstrate that tourists’ e-WoM intentions are shaped not only by their level of social media use but also by underlying psychological needs, offering important theoretical contributions and practical implications for hotel managers seeking to enhance their e-WoM strategies.

Executive Chefs’ Knowledge and Practices Regarding Eating Disorders: A Qualitative Study in Five-Star Hotels in Antalya

2025-12-26T03:20:07+03:00

This study investigates the critical intersection between the gastronomy sector and public health by evaluating the awareness, knowledge levels, and professional practices of executive chefs working in Antalya's five-star hotels regarding eating disorders (EDs). Recognizing that conditions such as Anorexia Nervosa, Bulimia Nervosa, and Binge Eating Disorder significantly impair individuals' social functionality and dining-out experiences, the research questions whether the hospitality sector is equipped to accommodate these needs. The study employed a qualitative research design using a structured interview technique with fifteen executive chefs, whose educational backgrounds varied widely from high school diplomas to postgraduate degrees. The comprehensive analysis revealed a prevalent lack of theoretical knowledge and formal training regarding EDs among the participants. Specifically, findings highlighted a stark gap in practice; only three out of fifteen participants reported adapting their menus for individuals with EDs. The majority of the chefs expressed reluctance to implement such changes, citing potential operational challenges in the kitchen and the belief that managing these dietary requirements falls exclusively within the domain of healthcare professionals rather than culinary staff. While a subset of participants acknowledged the potential role of gastronomy in promoting healthy eating habits, the consensus pointed to an urgent need for professional guidance. Consequently, the study advocates for the integration of specialized educational programs into culinary training and emphasizes the necessity of a multidisciplinary approach—facilitating active collaboration between chefs, dietitians, and healthcare providers—to improve service inclusivity and societal awareness.

Beş Faktör Kişilik Özellikleri ile Sessiz İstifa Davranışı Arasındaki İlişkinin Otel İşletmeleri Çalışanları Açısından İncelenmesi (Examination of The Relatıonship Between Big Five Personality Traits and Quiet Quitting Behavior From The Perspective of Hotel Employees)

2025-12-26T03:25:34+03:00

This study utilized a quantitative approach to examine the relationship and predictive effects of the Big Five Personality Traits (BFPT) on the sub-dimensions of Quiet Quitting Behavior among hotel employees. Data were collected from 376 employees via convenience sampling from 4- and 5-star hotels operating in Ankara, Türkiye. The analysis involved Exploratory Factor Analysis (EFA), One-Way Analysis of Variance (ANOVA), and Multiple Regression Analysis. The analyses revealed that the BFPT groups generated statistically significant differences across all sub-dimensions of Quiet Quitting Behavior. The established regression model indicated that the BFPT factors significantly explained 23.6% of the variance in the Motivation Deficiency sub-dimension. Upon examining the individual predictive effects, the core factors significantly predicting Quiet Quitting tendency were determined to be Conscientiousness (β=−0,351) and Neuroticism (β=0,158). High Conscientiousness most strongly reduced Motivation Deficiency in a negative direction, while Neuroticism increased it in a positive direction. No significant unique predictive contribution was found for the other BFPT factors (Extraversion, Agreeableness, and Openness to Experience). These findings suggest that Human Resources management in hotel operations should strategically consider personality factors, especially Conscientiousness and Neuroticism, in recruitment and development processes to combat Quiet Quitting.

Profesyonel Yemek Fotoğrafçılığının Gizemi: Teknikten Estetiğe Bir Araştırma (The Mystery of Professional Food Photography: A Journey from Technique to Aesthetics)

2025-12-26T03:28:55+03:00

This study aims to address the technical and aesthetic elements of professional food photography in an integrated manner within the framework of visual narrative theory. Based on the fact that visual images have the potential to create an emotion, association and cultural context in the viewer beyond simply presenting a meal, the visual language of food photographs has been examined. The main objective of the study is to analyze how this visual language is constructed and how it affects the viewer's perception of food. This study indicates that food photography, a discipline where gastronomy and visual arts meet, should be evaluated not only as a visual presentation but also as a narrative form that carries meaning and emotion. Elements such as color palettes, lighting arrangements, background compositions, camera angles, use of geometric patterns and background preferences in the photographs constitute both the aesthetic and technical aspects of this narrative. With these aspects, the study is important in terms of presenting an original approach to analyzing how visual language shapes food perception. Content analysis technique was used as a qualitative method in the study. While the research universe consists of food photographs, the sample consists of 20 professional food photographs taken by the authors of the study. The photographs in the sample were systematically analyzed under thematic headings, and the narrative layers and emotional effects carried by each image were analyzed. The study provides an in-depth look at the role of visual narrative in food culture and provides a theoretical basis for future research.

Does The Nutrition Knowledge Level of Chefs Affect Their Cooking and Food Preparation Skills?

2025-12-26T03:31:51+03:00

This study assessed the impact of chefs’ nutrition knowledge levels (NKS) on their cooking and food preparation skills. The study was conducted via face-to-face surveys with 164 chefs (18.9% female) employed in establishments registered with the Kütahya Restaurants Tradesmen Chamber. Sociodemographic characteristics and work experience were questioned, and the The Nutrition Knowledge Level Scale for Adults (NKLSA) and the Cooking and Food Skills Scale (CS and FC) were administered. 43.9% of the chefs held a culinary certification, 55.4% had 0-10 years of work experience, 20.1% had a bachelor's degree or higher. Although cooking and food skills scores increased with higher education levels, this difference was not significant (p> 0.05). The proportion with good basic nutrition and food-health knowledge scores was 12.2%, very good scores was 0.6%. The cooking skills scores of women were higher than those of men (p=0.048). Standardized training programs to improve chefs' nutrition knowledge and cooking skills could contribute to protecting public health and enhancing service quality.

Ejder Meyvesi Üretimi ve Tarım-Turizm Entegrasyonu: Yerel Üreticilerin Görüşlerine Dayalı Nitel Bir Araştırma (Dragon Fruit Production and Agriculture-Tourism Integration: A Qualitative Research Based on Local Producers' Opinions)

2025-12-26T03:36:05+03:00

The aim of this study is to examine the production process and current status of dragon fruit grown in Muğla, and to identify various techniques related to production conditions. Furthermore, it aims to determine the integration of agricultural and tourism businesses within the scope of dragon fruit production and to offer feasible suggestions for strengthening their relationships. The study utilized the interview technique, a qualitative data research method. Within the scope of purposeful sampling, face-to-face interviews were conducted with producers in the region using the snowball sampling method, and the data were subjected to content analysis. Accordingly, it was determined that dragon fruit, which has an average economic lifespan of 15 years, is harvested in the summer months in Muğla using grafting, rooting, fertilization, and irrigation techniques. It is planted in sandy, stony, permeable soil in April, and the majority of varieties are red and white. The study also found that while greenhouse construction and seedling procurement are costly at the beginning of production, fertilization, pest control, and labor costs are low, providing producers with a cost-profit advantage. Despite high demand for the product from large hotel businesses, the study concluded that there is still no institutionalized integration structure between agricultural and tourism businesses.

Kastamonu’da Yenilebilir Yabani Otların Belirlenmesi ve Geleneksel Mutfaktaki Kullanım Biçimlerinin Analizi (Identification of Edible Wild Herbs and Analysis of Their Traditional Culinary Uses in Kastamonu)

2025-12-26T03:40:31+03:00

This study examines the use of edible wild herbs consumed in Kastamonu Province within local cuisines. A qualitative research design was adopted, and face-to-face interviews were conducted with 58 participants from 29 settlements across Kastamonu. Participants were selected using convenience and snowball sampling methods. Data were collected through a semi-structured interview form supported by audio recordings and written notes. Participants were coded as K1–K58, and the data were analyzed using descriptive analysis. The findings identified 50 edible wild herb species belonging to 29 different families. These herbs are consumed in forms such as stews, sautéed dishes, salads, pastries, stuffed dishes, bulgur- and rice-based meals, flatbreads, herbal teas, yogurt-based dishes, compotes, and sherbets. Knowledge of wild herb usage is mainly transmitted through traditional means. Participants over the age of 40 demonstrated greater familiarity with wild herbs, while younger participants showed limited knowledge due to reduced engagement with rural life in Türkiye.

Opinions of Local Tourists Visiting Göreme Open Air Museum

2025-12-26T03:43:44+03:00

The aim of this study is to examine domestic tourists’ perceptions of the carrying capacity of the Göreme Open Air Museum. The research emphasizes the importance of understanding tourist perceptions and behaviors, particularly in protected areas such as Göreme, which attracts a high volume of visitors and is inscribed on the UNESCO World Heritage List. Within this scope, a survey was conducted with 400 domestic tourists visiting the Göreme Open Air Museum. The questionnaire measured visitors’ perceptions regarding service capacity, the environmental impacts of tourism, and their level of environmental sensitivity. Findings indicate that domestic visitors perceive service capacity to be high, perceive the environmental impacts of tourism to be low, and report a high level of environmental sensitivity. Furthermore, participants identified the factors most detrimental to the Göreme Open-Air Museum as, respectively, deterioration, lack of maintenance, and road construction activities in the museum’s vicinity. In conclusion, the study highlights the need for continuous monitoring of tourism activities in line with sustainability principles and for strengthening measures to preserve the carrying capacity of the Göreme Open Air Museum, based on the issues identified through this investigation. Moreover, identifying the positive and negative experiences of tourists visiting the region will contribute to a more comprehensive assessment of the impacts of tourism on the area.

Yavaş Şehir Yerel Halkının Turizmin Etkilerine Yönelik Algılamaları: Ahlat, Arapgir, Kemaliye ve Uzundere Üzerine Karşılaştırmalı Bir Araştırma (The perceptions of Cittaslow Local People's Regarding Impacts of Tourism: A Comparative Study on Ahlat, Arapgir, Kemaliye and Uzundere)

2025-12-26T14:28:47+03:00

Slow tourism contributes to sustainable tourism through its environmentally sensitive and community-centered approach. Among the destinations that have joined the increasingly popular “Cittaslow” movement, there are both cities with long-standing tourism experience and those newly introduced to tourism. In this context, understanding the local community’s perceptions of tourism impacts in Cittaslow cities is a significant area of research. Therefore, this study aims to comparatively analyze the perceptions of residents in Ahlat, Arapgir, Kemaliye, and Uzundere-Cittaslow cities in Eastern Anatolia-regarding the impacts of tourism. Data were collected from 411 participants through convenience sampling using a survey. Reliability analysis, confirmatory factor analysis, t-test, and one-way ANOVA were used for analysis. In all four destinations, the general perception of tourism was positive. The people of Uzundere perceive the impacts of tourism most positively. While the people of Ahlat perceive the economic impacts at the lowest level, the socio-cultural perceptions of Uzundere residents are higher than those of Arapgir and Kemaliye. On the other hand, the people of Kemaliye evaluate the environmental impacts more positively compared to those in Ahlat. The analyses revealed that there are differences in local people's perceptions of tourism depending on various variables.

Role of Competitive Strategies In The Effect of Strategic Flexibility on Ambidexterity

2025-12-29T09:16:40+03:00

The aim of this study is to examine the moderating role of competitive strategies in the relationship between strategic flexibility and organizational ambidexterity. The research was conducted on a sample of restaurant businesses operating in Nevşehir, and data were collected through a survey method. Unlike its theoretical structure, the competitive strategies scale was validated in two dimensions (cost leadership and focus) as a result of confirmatory factor analysis. The findings indicate that strategic flexibility has a significant and positive effect on organizational ambidexterity. In addition, both resource flexibility and coordination flexibility were found to have positive effects on exploration and exploitation strategies. However, the focus strategy was found to play a negative moderating role in these relationships. This result suggests that excessive focus may limit the positive effects of flexibility. By addressing strategic flexibility, ambidexterity, and competitive strategies together, this study fills a gap in the literature and makes an original contribution to the service sector. The findings remind business managers of the need to establish a balance between flexibility and competitive strategies.

Halotherapy and Speleotherapy as Adjunctive Treatments for Respiratory Diseases: A Narrative Review with a Focus on Çankırı Salt Cave's Role in Health Tourism

2025-12-29T09:22:03+03:00

This study explores the role of halotherapy and speleotherapy as adjunctive treatments for respiratory diseases, with a particular focus on the Çankırı Salt Cave in Turkiye as a health tourism destination. Halotherapy and speleotherapy are natural therapies that harness salt-rich environments to treat conditions such as asthma, chronic obstructive pulmonary disease (COPD), and bronchitis. These therapies have gained increasing recognition for their therapeutic benefits, particularly in improving respiratory health. However, despite their growing popularity, there is limited research on their integration into health tourism in Turkiye. This study aims to fill this gap by examining the therapeutic potential of the Çankırı Salt Cave, a site historically known for its natural salt reserves and emerging as a prominent health tourism attraction. Through a comprehensive literature review, the study investigates the therapeutic effects of halotherapy and speleotherapy in managing respiratory diseases while evaluating the potential of the Çankırı Salt Cave in health tourism. The findings suggest that these therapies have substantial potential to contribute to regional development by promoting sustainable tourism, offering a unique blend of health benefits and cultural experiences. The study highlights the need for further scientific validation to strengthen the role of these treatments within health tourism and to promote their global acceptance in the healthcare sector. Ultimately, this research emphasizes the significance of incorporating natural treatment methods into health tourism strategies, thereby supporting both individual health outcomes and regional economic development.

Balıkesir İli Bisiklet Turizmi Potansiyelinin Değerlendirilmesi (Evaluating The Bicycle Tourism Potential of Balıkesir Province)

2025-12-29T09:25:21+03:00

In recent years, cycling tourism has attracted growing interest as a sustainable and experience-oriented form of travel, and Balıkesir is considered a destination worth examining in this context. This study evaluates Balıkesir’s cycling tourism potential by reviewing its natural resources, existing cycling settings, and suitability for route development within national and international planning frameworks. Using a systematic review of academic literature, institutional reports, policy documents, and publicly available sources, the study provides an overall assessment of the province. Findings indicate that Balıkesir offers favourable conditions for cycling tourism, supported by accessible coastal areas, rural inland zones, and attractions such as Ayvalık–Cunda, the Edremit Gulf, and the Kaz Mountains. Route-sharing platforms point to widespread recreational cycling and a developing user base. However, challenges persist in route continuity, wayfinding, infrastructure quality, and coordinated planning. The study therefore recommends strengthening safety measures, improving infrastructure standards, and enhancing inter-institutional collaboration to support cycling tourism development and integration into wider cycling networks.