Journal of Tourism & Gastronomy Studies

Yeni Medya Perspektifinden Turizm Sektörü: Bilgisayar Oyunlarının Yeri ve Geleceği (Tourism Sector from a New Media Perspective: The Role and Future of Computer Games)

Muhammed BEKCİ — 2024-10-01

Medya, turizm sektöründe stratejik bir araç ve etkili bir iletişim unsurudur. Bu iki alanın birbiriyle olan etkileşimi giderek daha önemli hale gelmektedir, çünkü teknolojinin ilerlemesi ve dijitalleşme trendleri, medyanın turizm sektörü üzerindeki etkisini artırmaktadır. Özellikle geleneksel medyanın ötesindeki yeni medya, turizm sektörünü daha interaktif ve katılımcı bir hale dönüştürmüştür. Yeni medya ve turizm sektörü arasındaki ilişkide odak noktası genellikle internet ve sosyal medya olurken, bilgisayar oyunları, ya göz ardı edilmiş ya da dikkate alınmamıştır. Popülaritesi, eğlenmek ve boş zaman geçirmek isteyen sıradan kullanıcıları aşan bilgisayar oyunlarının eğitimden sağlığa, sanattan askeriyeye kadar pek çok sektörün ilgi alanında olduğu açıktır. Turizm sektörü ve yeni medya arasındaki ilişkide bilgisayar oyunlarının rolüne odaklanan bu araştırmanın sonucunda bilgisayar oyunlarının turizm sektöründe tanıtım, pazarlama, turist deneyimi ve turizm eğitimi gibi konularda çok yönlü bir araç olarak kullanılabileceği belirlenmiştir.

Integrated Micro-Destination: A Conceptual Framework

Fatih ÇOLAKOĞLU — 2024-10-01

The purpose of this research is to develop a different perspective on the classification of the concept of destination, which is one of the important components of the tourism sector, by introducing the concept of 'integrated micro-destination' and evaluating its importance for the tourism sector, especially concerning destinations. In the study, the concept of destination is first defined, and a new concept is developed from a marketing and competitiveness perspective based on the geographical and size criteria used in destination classifications. The theoretical framework of destination classifications is examined, and it is observed in the literature review that the overall competitiveness of a holistic macro-destination is influenced by the competitiveness within its various micro-destinations. The factors affecting the integrated micro destination concept were evaluated from both the prosody and consumer perspectives.

Relationships Between Corporate Image Perception and Service Compensation Perception: A Study on Boutique Hotels in Core Cappadocia

Burcu Gülsevil BELBER — 2024-10-01

Businesses' primary goal in providing a service is to ensure that the service is delivered correctly. Nowadays, companies face a great deal of customer pressure and are confronted with increasingly conscious consumer expectations. Service employees facing pressure can lead to errors and shortcomings in the service delivery process. In the intensely competitive environment, businesses need to pay more attention to service recovery to differentiate themselves. The literature review suggests that customer complaints affect corporate image perception. Based on this, this study investigates the effect of corporate image perception on service recovery perception. The research is designed quantitatively and the survey technique is selected as the data collection method. Local and foreign tourists staying in boutique hotels in the Core Cappadocia were included in the study. Data was obtained from 388 tourists. The analysis results indicate that the service experiences of customers at the hotel significantly influence the corporate image. Additionally, it is emphasized that hotels should develop an effective recovery strategy and respond quickly and positively to customer complaints. This study highlights the need for hotels to improve service quality and strengthen recovery policies to increase customer satisfaction and gain a competitive advantage.

Yerel Aktörlerin Bakış Açısından Coğrafi İşaretli Bir Ürün “Silifke Çileği” (A Geographically Impressed Product from the Perspective of Local Actors: “Silifke Strawberr”)

Elif DEMİR — 2024-10-01

This study aimed to evaluate Silifke strawberry, a gastronomic product with geographical indication, from the perspective of local actors. Deliberate sampling technique was used to meet the research purpose. The data was collected between 29.05.2024 and 05.06.2024 with the semi-structured interview technique. Seven research questions were developed for the interviews. The interviews were conducted with a total of 13 participants, including local stakeholders and strawberry producers in Silifke district of Mersin. The data obtained was subjected to a content analysis taking into account its suitability for the research purpose. 4 categories were identified: “Strategic and sustainable marketing of Silifke strawberries category", “Silifke strawberries production category”, “Gastronomy-tourism category” and “Economic impact of Silifke strawberries on the region category". Based on the analysis, information about strawberry production, marketing and content was obtained. According to the data obtained, it has been determined that Silifke strawberry has a gastronomic value, has a brand value, modern production techniques are important in strawberry production, its fresh consumption rate is high and it has an important place in Turkey's exports.

Gaziantep Restoranlarına Yönelik Yorumların İçerik Analizi ile İncelenmesi: TripAdvisor Örneği (Examining Reviews of Gaziantep Restaurants with Content Analysis: TripAdvisor Example)

Neslihan Aybike HÖKELEKLİ — 2024-10-01

The tendency of tourists to share their experiences on social media platforms after receiving a service is increasing day by day. For this reason, the experiences that tourists have and how they convey them to others have become a very important issue. With the rapid development of technology, people can now easily and quickly share their experiences on various platforms. Especially the evaluations made on social media affect people's decision-making. For this reason, the aim of this study is to analyze the experiences of tourists towards food and beverage businesses on social media platforms. For this purpose, it was aimed to evaluate the comments made on Gaziantep restaurants on TripAdvisor.com by using a comprehensive content analysis method. The data obtained from the results were classified as positive or negative. As a result of the research, it was concluded that the comments were concentrated on the themes of food, service, value and atmosphere and many positive and negative comments were seen. In the light of the results, it can be suggested that food and beverage businesses should follow the comments and resolve the negative comments.

The Role of Employees' Motivation Toward the Environment and Perceptions of the Green Organizational Climate in Their Green Behaviors

Gamze TEMİZEL — 2024-10-01

In an effort to gain a better understanding of the factors influencing employees’ environmental behaviors at work, this study aims to explore the role of employees’ motivation toward the environment on their green behaviors and their perception of a green organizational climate. For this purpose, guided by self-determination theory, a model was developed to prove that motivation toward the environment has a significant and positive effect on employee green behavior, green organizational climate perception has a significant and positive effect on employee green behavior, and green organizational climate perception has a mediating role in the relationship between motivation toward the environment and employee green behavior. Within the scope of the research, data were collected by survey technique by reaching (n=415) people selected by purposive sampling method among hotel employees serving in Antalya and Konya, Türkiye. According to the results of the study, it was revealed that motivation toward the environment has a significant and positive effect on employee green behaviors, and motivation toward the environment has a significant and positive effect on the green organizational climate perceptions of the employees, but the green organizational climate perception does not have a significant effect on employee green behaviors. It was also determined that green organizational climate perception does not have a mediating role in the relationship between motivation toward the environment and employee green behaviors.

The Mediating Role of Job Satisfaction in the Effect of Perceived Organizational Justice by Five Star Hotel Employees on Turnover Intention: The Case of Antalya

Hasan CİNNİOĞLU — 2024-10-01

The main purpose of this research is to determine the relationships between organizational justice, job satisfaction and turnover intention levels in hotel employees and whether job satisfaction has a mediating effect on the effect of organizational justice on turnover intention. The population of the research is five-star hotel employees in Antalya. In this context, research data was collected from 431 hotel employees by survey technique and the obtained data was analyzed with structural equation modeling. As a result of the research, significant relationships were determined between the variables. Another result obtained in the research is that job satisfaction has a mediating effect on the effect of organizational justice on the intention to leave.

Yerel Turistlerin Ekoturizm Algıları ve Sosyal Medya Tutumları Arasındaki İlişkinin Belirlenmesi: Şırnak Örneği (Determining the Relationship Between Local Tourists’ Ecotourism Perceptions and Social Media Attitudes: Şırnak Example)

Veysi TURHAN — 2024-10-01

This study aims to determine the relationship between local tourists' views on ecotourism and their social media attitudes. While the population of the study consists of local tourists visiting Şırnak province, the sample consists of 470 individuals selected by convenience sampling method from the specified population. Quantitative research methods were used in the study. The data were analyzed in SPSS analysis package program. The normality of the data obtained was tested, t test, one way-ANOVA test and correlation test were applied. As a result of the statistical analyses; statistical significance was found in terms of age variable, whether or not to use social media tools for touristic activities and social media daily usage time. Statistical significance was found in terms of whether or not to use social media tools for touristic activities and social media daily usage time. In addition, it was determined that there are significant relationships between local tourists' perception of ecotourism impacts and social media attitudes. As a result, it is thought that ecotourism is an important factor in terms of social media and social media has an important role in promoting ecotourism areas.

GoTürkiye Ne Paylaşıyor, ChatGPT Ne Öneriyor? Instagram Gastronomi Paylaşımları Üzerine Bir İnceleme (What GoTürkiye Posts, What ChatGPT Recommends? A Study on Gastronomy Instagram Posts)

Hulisi BİNBAŞIOĞLU — 2024-10-01

The current study compares the texts and photographs posted on GoTürkiye, Türkiye’s official Instagram account, with the texts and photographs produced by ChatGPT-4o. Document analysis, a qualitative analysis approach, was employed to examine these posts. The matching process involved considering the textual content and the photography and composition skills employed in the images. Based on the acquired findings, it is evident that both the original and proposed photos employ a similar approach in terms of photography and composition techniques. Although the texts posted by the official account provided hints regarding the food’s substance, ChatGPT did not provide as much detail as requested in the directive. ChatGPT provided ideas that closely resembled the original posts for popular foods like baklava and yağlama, using enhanced visuals and descriptive language. The study can assist destinations and tourism firms in maximizing the effectiveness of artificial intelligence-generated material pertaining to gastronomic tourism. It can also direct in the development of new applications and enable the tracking of market trends.

Changing Foreign Customers’ Evaluations İn The Hotel Industry Amid The Covid 19 Pandemic: An Investigation On Online Customers’ Reviews

Zeynep GENÇ — 2024-10-01

Customer satisfaction theories suggest that epidemics and pandemics might have an impact on customers' evaluation of hospitality services. The aim of this study is to investigate changing patterns of foreign customers in Sapanca hotels during the COVID-19 outbreak through online customers’ reviews. Sapanca region is a popular destination in tourism in terms of both location and hotel diversity. Customers’ evaluations were taken from TripAdvisor web site, findings were revealed by thematic analysis method and the MAXQDA 24 qualitative analysis program was used in the study. In order to analyze change, foreign customers’ evaluations in 2019 and in 2023 have been taken into account and to detect pre-pandemic and post-pandemic situation. According to findings, new themes have emerged after the pandemic phase and identified ten most discussed topics after pandemic. The study also found that main sources of dissatisfaction have changed. Findings of this study will help hotel managers understand the new trends that have changed after the pandemic.

Gastronomi ve Av Turizmi: Farklı Pişirme Yöntemleri Uygulanmış Ada Tavşanı (Oryctolagus cuniculus L.)

Osman ÖZER — 2024-10-01

Toplumların mutfak kültürlerini ve damak tatlarını fizyolojik, sosyo-kültürel, ekonomik ve psikolojik faktörler belirlemektedir. Türk kültüründe çok büyük bir yere sahip olan avcılık ve bu faaliyetten elde edilen av etlerinin öneminin tekrar ortaya çıkartılması Türk Mutfak kültürü bakımından değerlidir. Araştırmada Türk Mutfak Kültüründe önemli yere sahip olan av etlerini tekrar gündeme taşımak amaçlanmıştır. Pişirme yöntemlerinin av eti üzerinde etkisin araştırılması bakımından öneme sahip olan bu araştırmada Ada Tavşanı (Oryctolagus cuniculus) av eti kullanılmıştır. Ada Tavşanından elde edilen av eti üç farklı pişirme yöntemi uygulanarak tat, aroma, görünüş ve koku gibi duyusal özellikleri karşılaştırılmıştır. Duyusal analizler, av etleri yağda, suda ve kuru ısıda pişirme yöntemleriyle pişirme işleminden sonra gerçekleştirilmiştir. Ada Tavşanı etinin tat, aroma, görünüş ve koku gibi önemli duyusal parametreleri karşılaştırılmıştır.

Gurme Kavramına İlişkin Aşçıların Algılarının İncelenmesi: Nitel Bir Araştırma (Examining the Perceptions of Chefs Regarding the Concept of Gourmet: A Qualitative Research)

Gencay SAATCI SAVSA — 2024-10-01

In addition to cooking and presenting the food, cooks play an important role in keeping the culinary culture alive. In this study, which aims to examine the perceptions of cooks towards gourmets, the interview technique was preferred for cooks working in the tourism sector and the note-taking technique was used. The data were obtained as a result of interviews with 50 participants in January and February 2024. The data show that Gordon Ramsay is the most frequently repeated name among world-famous gourmets, while Vedat Milor stands out in Turkey. When the participants' views on the concept of gourmet are examined, it is seen that they are similar to the definitions of gourmet in the literature.

Destinasyon İmajı, Seyahat Motivasyonu ve Ziyaretçi Tatmini Arasındaki İlişkiler: Mardin’e Gelen Kültür Ziyaretçileri Üzerine Bir Araştırma

Sezen DENİZ — 2024-10-01

The aim of this study is to investigate the relationships between Mardin's destination image, visitors' travel motivation and satisfaction. Data was collected through a survey from 555 domestic tourists who visited Mardin between September 2021 and December 2021. In the normality test, 26 surveys were removed from the data set and the analysis continued with 529 surveys. After the created measurement model was verified, the hypothetical model of the study was tested with confirmatory factor analysis. According to the findings of the research, it was concluded that there are positive relationships between Mardin's destination image and visitors' travel motivation and satisfaction. At the end of the research, the findings were discussed and suggestions were developed.

Somut Olmayan Kültürel Mirasa İlişkin Araştırmaların Bibliyometrik Analizi (A Bibliometric Analysis of Research on Intangible Cultural Heritage)

Turgut TÜRKOĞLU — 2024-10-01

Although academic interest in intangible cultural heritage (ICH) has increased recently, studies in this field have been fragmented. This indicates that there are important gaps in our understanding of the field. Therefore, 351 results including 98 postgraduate theses and 253 academic articles from YÖK Thesis Center, YÖK Academic, DergiPark, Google Scholar, Ideal Online, and SOBİAD retrieved between 15-20 April 2024. In this context, the performance of the field, the most important research topics, the course of development, research structures, and the most productive authors and institutions were analysed. The findings show that academic interest in ICH has increased after 2015 and qualitative studies have come to the fore. In addition, the subject of ICH has been discussed more in the field of folklore, the most productive researchers are M. Öcal Oğuz and Bilgehan Gülcan, and the institutions are Ankara Hacı Bayramı Veli University and Gazi University. The topics most associated with ICH have been UNESCO, cultural heritage, culture, and tourism. The current study contributes to the national literature because it is among the limited studies that consider the relationship of SOKÜM with tourism and, also helps stakeholders by demonstrating to them the field of ICH that needs to be worked on and developed.

Seyahat Motivasyonlarına İlişkin Çalışmaların Bibliyometrik Analizi: Web of Science Örneği (Bibliometric Analysis of Studies on Tourists' Travel Motivations: Web of Science Case)

Murat ÇUHADAR — 2024-10-01

Travel motivation(s) research has been a subject of great interest to researchers from past to present, and many studies have been written in national and international literature on the travel motivations of tourists/visitors/travelers. Generally speaking, the basis of academic/scientific studies on travel motivations are efforts to investigate why individuals want to travel and to determine their future travel preferences. In this study, a detailed literature analysis of studies on "travel motivation" is presented. For this purpose, studies on travel motivation indexed in the Web of Science (WoS) database, which is accepted as a respected and comprehensive academic/scientific database all over the world, were examined within the scope of the research. As a result of the reviewing and applying categorical limitations, a total of 477 studies were found and examined. These studies were analyzed taking into account the classifications (year, research field, categories, publishing institutions, media, country, language, etc.) presented in the Web of Science database. The analysis results obtained are summarized in tables, figures and graphs for a visual presentation and to be more descriptive. Considering the findings obtained from the research, it is seen that quantitative methods were mostly used in the studies examined; Among the data collection methods, the survey technique is used more; The largest number of studies were carried out in 2020 and 2021; In terms of research areas, the most studies are in the field of "Social Sciences-Other Topics"; Most of the studies have been written in the form of articles; Among the striking findings are that the majority of the articles have been written in English and published in US-based media.

Kastamonu İlinin Api-Turizm Potansiyelini Belirlemeye Yönelik Bir Çalışma (A Study on Determining the Api-Tourism Potential of Kastamonu Province)

Enes GÜLEÇ — 2024-10-01

For tourists seeking alternative and experiential pursuits, api-tourism offers an immersive experience in nature. This form of tourism has significant effects such as conservation of natural habitats, promotion of biodiversity, and bolstering local economies. This study aims to determine the api-tourism potential of Kastamonu province. Qualitative research employing the interview technique was conducted for this purpose. Accordingly, interviews were conducted with participants engaged in apicultural activities in Kastamonu province. Data obtained using a semi-structured interview form developed by the researchers were subjected to content analysis using qualitative data analysis software. The research revealed that Kastamonu holds potential as a significant api-tourism destination due to year-round apicultural activities, with particular emphasis on the Küre, Doğanyurt, and İnebolu districts. To implement api-tourism effectively, providing education to beekeepers and strengthening infrastructure are necessary. Furthermore, it is crucial to brand bee products and increase api-therapy practices. The participation of local communities should be encouraged through education and financial support. Api-tourism should be integrated with other forms of tourism, and cooperation among public institutions is essential for its success. This study was supported by the Scientific and Technological Research Council of Turkey (TÜBİTAK) Scientist Support Programs Department under the 2209-A University Students Research Projects Support Program with the application number 1919B012109094.

Z Kuşağının Restoranlarda Sürdürülebilir Beslenme Farkındalığı ve Seçimleri Üzerine Bir Çalışma (A Study on Generation Z's Awareness of Sustainable Nutrition and Choices in Restaurants)

Havva GÖZGEÇ MUTLU — 2024-10-01

The aim of this study is to determine Generation Z's awareness and choices regarding sustainable nutrition in restaurants. Data were collected from 38 associate degree students, aged between 18 and 27, who study in the Health Tourism Management program at Bandırma Onyedi Eylül University's Erdek Vocational School and do not live with their families. The data were gathered through online open-ended qualitative questions between February 15, 2024, and March 15, 2024, and analyzed using descriptive analysis with MAXQDA 2018 software. The study found that perceptions of sustainable nutrition varied among participants, and there was a lack of knowledge regarding sustainable nutrition and sustainable restaurants. Most participants were sensitive to restaurant waste. They also exhibited behaviors aimed at reducing environmental impact, such as portion control, consuming leftovers later, or feeding stray animals in restaurants. While the importance of reducing meat consumption for sustainability was acknowledged, the results showed that participants preferred foods like fast food, döner, and pide, and had a negative attitude toward vegan diets. This study is considered important as it provides significant sustainable practice insights for restaurant operators.

Gastronomi Turizmi Perspektifinden Coğrafi İşaretli Ürünlerin Değerlendirilmesi: Maraş Kelle Paçası (Evaluation of Geographical Indication Products from the Perspective of Gastronomy Tourism: Maraş Kelle Paçası)

Mehmet GÜL — 2024-10-01

In this study, it was aimed to investigate the historical process of Maraş Head Trotter, which is a product registered with a geographical indication in the province of Kahramanmaraş, to determine its preparation process and its distinguishing feature from other head trousers, and to determine its effects on gastronomy tourism. For this purpose, visits were made to 10 businesses that produce and sell Maraş Kelle Trousers and semi-structured interviews were held with the managers of the businesses using the descriptive analysis method, one of the qualitative research methods. Through interviews and on-site observations, the techniques and methods applied in the production and consumption process of Maraş Kelle Trousers were determined in detail. All participants stated that the most basic feature of Maraş Kelle trotter is that it is served flavored with Maraş Sumac Sour Liquid and Maraş Red Chili Pepper, which are other registered products of Kahramanmaraş province, and that only small cattle heads are used. In addition, it is envisaged that Maraş Kelle Trotter is the most important gastronomic product after ice cream among local products and that it can contribute to gastronomy tourism by increasing promotional activities and making it tasted by gastro-tourists.

Otel Çalışanlarında Öznel İyi Oluş ve İlişkili Faktörlerin Değerlendirilmesi (Evaluation of Subjective Well-Being and Related Factors in Hotel Employees)

Ozan ESEN — 2024-10-01

Human resources in the hospitality businesses, which is considered as labour-intensive businesses, are undoubtedly seen as a key factor of competitive advantage. It is stated that creating happy customers in the hospitality sector can be achieved with happy employees. In this context, it has become important to determine the subjective well-being of hotel employees and the factors affecting their subjective well-being. In this direction, the aim of the research is to reveal the subjective well-being processes and related factors in hotel employees. The study was designed as a case study from qualitative research types. In the study, in which purposive sampling method will be used, a total of 12 volunteer participants working in different positions in different departments in the hospitality sector took part and the data were collected through a semi-structured interview form. The data obtained were analysed by content analysis and the findings were interpreted in the light of the literature. As a result of qualitative data analysis, hotel employees' views on subjective well-being were grouped under three themes: Factors Supporting Negative Mood, Factors Supporting Positive Mood, and Personal and Professional Development. In line with the results of the research, suggestions were made to sector managers.

Çevrimiçi Turizm Pazarlama Stratejilerinin X, Y ve Z Kuşakları Bağlamında Karşılaştırılması (Comparison of Online Tourism Marketing Strategies in the Context of Generations X, Y and Z)

Fahrettin Atıl BİLGE — 2024-10-01

Today, with the rapid development of information technologies and the internet, digital marketing strategies have started to be implemented in the tourism sector as in other sectors. The approach that should be considered when applying online marketing strategies, which is one of them, is to focus on specific target audiences by evaluating the differences between generations. This study aims to compare online tourism marketing strategies in the context of ‘X’, ‘Y’ and ‘Z’ generations. In the research, a survey was conducted on 408 people representing these generations in Antalya Province of Turkey. Descriptive statistics, explanatory factor analysis, chi-square test, one-way ANOVA, post hoc tests and Pearson correlation analyses of the data obtained from the questionnaire study were carried out using Statistical Package for the Social Sciences (SPSS) 26.0 Statistical Package Programme. According to the results obtained from the analyses, it was determined that as the age of the participants decreased, there was an increase in online tourism marketing strategies, perception towards online touristic shopping and preference for touristic products over the internet. In addition, it was determined that the approaches towards online tourism marketing strategies according to generations were higher in the ‘Y’ and ‘Z’ generations than in the ‘X’ generation. It is thought that the results of the study may contribute to marketers, practitioners and academicians in the field of tourism.

Şehir Otellerine Yönelik E-Şikâyetlerin İçerik Analizi ile İncelenmesi (Examination of E-Complaints Regarding City Hotels with Content Analysis)

Suat ARPACI — 2024-10-01

The internet has now become the easiest, most efficient ve effective communication tool available to all societies in everyday life. Many customers rely on the internet to research ve get information about the products ve services they are interested in. Guests staying in hotels make many comments about their vacation experiences, both positive ve negative. The purpose of this study is to examine the online complaints made by guests staying in city hotels about hotel businesses ve to classify the frequency of complaints. In the study, 374 e-complaints about 4 ve 5 star city hotels located in Elazığ, Diyarbakır ve Malatya on Tripadvisor website were analyzed by content analysis. As a result of the analysis, the e-complaints made by the guests about the hotels were categorized under 5 main classes. It has been concluded that the most common complaints of the guests are about food, general, staff, cleaning ve rooms, respectively.

Destination-Country Image of Türkiye from Perspectives of American Non-Visitors

Ali Rıza MANCI — 2024-10-01

The significance of images in advertising, promoting, attracting tourists for destinations, and influencing their future behavioral intentions is widely acknowledged concept. In recent years, destination-country image research has gained momentum. This article seeks to evaluate how Türkiye (the fourth most visited country in the world) is perceived as a travel destination by American non-visitors. The focus on American non-visitors in this study is significant because Americans represent the largest group of international travelers globally. This demographic offers valuable insights for understanding potential tourism markets for Türkiye. By analyzing how American non-visitors perceive Türkiye, the study aims to enhance the country's tourism strategies, especially in a highly competitive global market. Their perceptions influence their likelihood to visit, making it crucial for tourism managers to tailor marketing campaigns to shift these non-visitors' views toward a more favorable image of Türkiye. The sample included potential tourists who have never visited Türkiye, also known as non-visitors. Furthermore, the study examined the relationship between how potential visitors view the destination country and their intentions to travel there. Amazon Mechanical Turk (MTurk), a widely used online research platform, gathered the data for this study. Data were obtained through a survey from a total of 302 non-visitors by conducting convenience sampling method. We employ PLS-SEM, a variance-based methodology, analyze the data set. After the analysis, we validated all proposed hypotheses. Therefore, the cognitive and emotional images have an impact on each other. There is a statistically significant and positive link between the affective image and overall and the cognitive image and overall (β = 0.354, p<0.001; β = 0.258, p<0.001, respectively). In addition, there were strong and positive links between visit intention and both affective image (β = 0.262, p<0.001) and cognitive image (β = 0.168, p<0.001). The cognitive and emotional components of an image have a significant impact on general image perception. The current study validates that both the general image and its elements positively influence non-visitors' visit intentions. The study concludes by presenting the management and theoretical consequences.

Turist Tipolojisine Göre Tur Planlamasında Yapay Zekâ Teknolojisinin Kullanımı: Sürdürülebilir Yaratıcı Turizm ve Eko-Gastronomi Deneyimi Üzerine Karşılaştırmalı Bir Uygulama

Bahar TÜRKAY — 2024-10-01

Sustainable tourism aims to protect natural resources, the welfare of local people and keep cultural heritage alive, eco-gastronomy reduces the damage to the environment and contributes to the local economy by encouraging the consumption of local foods. Creative tourism, increases cultural interaction by offering visitors the opportunity to participate in local culture. With these approaches, tourists can travel in harmony with nature, discover the local culinary culture, and become closer to the local culture through creative experiences. Technology is developing rapidly and the use of articial intelligence in tourism provides opportunities to create personalized and differentiated experiences for tourists. In the study, the possible role of AI support in the tourism, which will cover the experience focuses of "sustainable tourism", "creative tourism", "eco-gastronomy" and create planning according to different tourist typologies, was examined. The aim of the study is to present a comparative analysis in terms of the proficiency of AI chatbots for tour experiences with different variables in the context of Cohen's tourist typologies in order to offer personalized experiences in tour planning.

Gaziantep İlinin Kültür Turizm Rotasının TripAdvisor Çevrimiçi Yorumlarına Göre Oluşturulması (Creating The Cultural Tourism Route of Gaziantep Province According to Tripadvisor Online Reviews)

Ercan VURAL — 2024-10-01

With the increasing technological developments, it has become easier for people to transfer their experiences and opinions about the places they have travelled and seen to other people online. There has been a significant increase in people's desire to see and experience new places and the need for routes in tourism activities has arisen. It is of great importance in the creation of tourism routes for people to visit more places by spending less time. For this reason, many tourism routes such as cultural routes, gastronomy routes, green routes, etc. are created. People's tastes and experiences are also taken into consideration in the creation of routes. In this context, many social media platforms and sites such as Tripadvisor have become a relative guide for people who will participate in tourism. Platforms such as Tripadvisor make online comments and ratings on the areas that many users have travelled and seen, and make them available to other people. The aim of the study is to evaluate the most commented and rated tourism areas in Gaziantep province according to Tripadvisor platform and to create a cultural tourism route with studio Foursquare in this context. The tourism area with the highest number of points and comments in the study area is Zeugma Mosaic Museum, and the place with the lowest number of likes and comments is Gaziantep Cultural History Museum. Tourism areas are concentrated in the city centre. Apart from these areas, tourism areas should be spread to the city centre.

Tourism Impacts on Local Residents’ Emotional Solidarity with Tourists: The Case of Mersin

Fatma EBAN — 2024-10-01

Tourism affects the living conditions of local residents in the destinations where it develops in environmental, economic and sociocultural terms. In particular, the rise in the quality of life due to economic contributions of the sector to the region also affects the perceptions of local individuals towards tourism impacts and the way and level of communication with tourists. Emotional solidarity (ES), which examines the relationship between local residents and tourists in detail, is essential in terms of increasing the contribution to tourism development, the tendency of tourists to visit again, and the income of the region from tourism. Accordingly, the objective of the study was to detect the effects of the positive and adverse impacts of tourism on the ES of local residents with tourists. Regression analysis, correlation analysis, and confirmatory factor analysis (CFA) were conducted to analyze the research data. The research data were collected both face-to-face and online from individuals residing in Mersin province. The positive impacts of tourism were determined to have positive and significant effects on the 3 dimensions of ES, namely welcoming tourists (WT), emotional closeness (EC), and sympathetic understanding (SU). Besides, it was detected that the adverse impacts had an adverse and significant effect only on WT.

Konaklama İşletmelerinde Uygulanan Her Şey Dâhil Sistemine Yönelik Bilişsel Algıların Kelime İlişkilendirme Testi ile Analizi (Analysis of Cognitive Perceptions of The All-Inclusive System in Accommodation Businesses Using a Word Association Test)

Yunus DOĞAN — 2024-10-01

This study aims to examine how the all-inclusive system implemented in accommodation businesses is perceived by the local population and what this perception entails. To achieve this goal, the Word Association Test (WAT) was utilized. WAT is a method used to examine individuals' cognitive structures, the relationships between concepts, and their mental organization of knowledge. The analysis of the data obtained using the WAT form revealed that the most frequently repeated words were food, drink, entertainment, hotel, accommodation, and buffet. Additionally, when the definitions of the all-inclusive system were examined, it was found that the majority of the local population could provide a definition of the system. Therefore, it was concluded that the cognitive perceptions of the local population regarding the all-inclusive system largely align with its actual definition. In this context, it can be said that the local population living in Mersin has a high level of awareness regarding the all-inclusive system implemented in accommodation businesses.

Gastronomide Safranbolu Safranı’nın Yeri ve Önemi; Yiyecek İçecek İşletmelerinde Bir Araştırma (The Place and Importance of Safranbolu Saffron in Gastronomy; A Research in Food and Beverage Enterprises)

Hüseyin Fatih ZARARSIZ — 2024-10-01

Saffron, one of the spices that is used in small amounts but has a great effect on the completion of different flavours and has become the most popular part of the kitchen at every stage from production to consumption, has managed to come to the forefront in every field and has reached the present day as one of the most valuable herbs and spices. The place of this valuable plant, especially in the food and beverage sector, is increasing day by day. However, when the literature is examined, it is seen that there is insufficient abstract and concrete information about saffron products specific to the cuisine of Safranbolu region, which takes its name from saffron. Accordingly, this research aims to concretise the potential of Safranbolu saffron and its use in food and beverage establishments and to evaluate it with gastronomic approaches. As a matter of fact, it is thought that the research will complete the deficiency in the literature on saffron and gastronomy and contribute to the food industries and gastronomy tourism of Safranbolu saffron. In this context, qualitative research methods were used in the research and progress was made by adhering to the case design. As a result, the diversity of saffron products was emphasized, the purpose and differences of saffron in food and beverages were determined, the sustainability of saffron was evaluated and the effects on the food and beverage sector were emphasized. Based on all these, recommendations for saffron in terms of sustainability, economy, efficiency and development are given.

Food Poisonings at Hotels, Tripadvisor Reviews in Türkiye

Mehmet Çağlar FIRAT — 2024-10-01

Tourists travel long distances and visit attractive destinations. Problems that may occur in these destinations may affect visit preferences. Food poisoning is one of the health problems that may encounter during their holidays, which will create negative memories about their holidays. In this study, comments about food poisoning cases made by foreign tourists visiting Türkiye were examined. In this way, the points to be taken into consideration for hotels to avoid food poisoning cases will be revealed. Tourist comments on the Tripadvisor website constitute the examination area of the study. The study covers comments made between 2012 and 2022. The study is a qualitative research and 731 comments containing the concept of "food poisoning" on Tripadvisor were subjected to text/content analysis to obtain the data set. After the analysis, themes and categories associated with the subject of "food poisoning" were determined. The themes of these categories are “food safety, illness, staff attitude, feelings, cause and vulnerable”. Accommodation business managers should pay attention to these issues in order to reduce food poisoning complaints and prevent the formation of a negative image.

Gastronomik Deneyim, Algılanan Otantiklik ve Yerel Yiyecek Tüketim Niyeti İlişkisi: Kapadokya’da Bir Araştırma (Gastronomic Experience, Perceived Authenticity and Local Food Consumption Intention: A Research in Cappadocia)

Alev SÖKMEN — 2024-10-01

Each local cuisine differs from past to present according to the topographic structure of the region, its unique ingredients, cooking methods and even the accompaniments consumed together, creating the originality of that cuisine. With these differences, destinations attract the attention of tourists who travel with the motivation to experience local food, and for this reason, the number of gastronomic trips organized by agencies or individually planned is gradually increasing. These trips mean new and exciting experiences for tourists, often at local restaurants serving natural, authentic food and drinks. Experience is a concept that businesses pay particular attention to in order to ensure product attractiveness, and which has been discussed within the scope of marketing activities under the name of experience economy for a while. Based on this information, the aim of the study is to examine the relationships between gastronomic experience, perceived authenticity and local food consumption intention in a sample of domestic tourists visiting the Cappadocia region. Research data was obtained from 248 tourists who visited restaurants serving local food in the region in July-August 2023. In the study, firstly validity and reliability, then correlation and regression analyzes were performed, and finally, the bootstrap method was included in the regression analysis to measure the mediation effect. When the findings were evaluated in general, it was observed that there were significant relationships between gastronomic experience, perceived authenticity, and local food consumption intention, and it was concluded that perceived authenticity had a mediating effect on the effect of gastronomic experience on local food consumption intention.

Efes Deneyim Müzesi Ziyaretçi Yorumlarının Unutulmaz Müze Deneyimi ve Davranışsal Niyetler Kapsamında İncelenmesi (Investigation of Visitor Comments of Ephesus Experience Museum within the Scope of Memorable Museum Experience and Behavioral Intentions)

Bedriye Çilem SOYLU — 2024-10-01

Küreselleşme ve teknolojik gelişmelerle birlikte tüketici davranışları da değişiklik göstermektedir. Bu değişim, zengin ve kişisel deneyimlere odaklanan talepleri arttırarak turizm endüstrisinde rekabeti zorlaştırmaktadır. İşletmelerin ve destinasyonların rekabet güçlerini arttırmak ve sürdürülebilir kılmak için eşsiz ve unutulmaz deneyimler sunmaları gerekmektedir. Turistler arasında bilgi akışının hızla gerçekleşmesini sağlayan çevrimiçi platformlar, turist deneyimlerine dair olumlu ve olumsuz geri bildirimlerin geniş kitlelere ulaşmasına olanak tanıyarak turistlerin kararlarında etkili olabilmektedir. Bu çerçevede çalışmanın amacı Efes Deneyim Müzesi’ne yönelik çevrimiçi yapılan ziyaretçi yorumlarının unutulmaz müze deneyimi ve davranışsal niyetler kapsamında incelenmesidir. Bu kapsamda değerlendirilmeyen yorumlar ile olumsuz yorumlar, ziyaretçi önerileri, ziyaretçilerin Efes Deneyim Müzesi’ne ilişkin tanımlamaları olarak adlandırılan üç tema daha ortaya çıkmıştır. TripAdvisor ve Google aracılığıyla toplamda 278 yorum incelenmiştir. Farklı dillerde yapılan yorumlar Türkçeye çevrilmiş, yazım hataları düzeltilmiştir. Sonraki aşamada elde edilen veriler analiz edilmek üzere Maxqda 20 nitel veri analiz programına aktarılmıştır. Buraya aktarılan veriler içerik analizine tabi tutulmuştur. Elde edilen bulgular doğrultusunda öneriler geliştirilmiştir.

Mutfak ve Kimlik: Unesco Somut Olmayan Kültürel Miras (Cuısıne And Identity: Unesco Intangible Cultural Heritage)

Çiğdem YEL — 2024-10-01

The values, rituals, beliefs and way of life that societies internalize regarding emotions, thoughts, beliefs and communication constitute culture. Cultural assets are effective in the identity and continuity of societies. As the culture of each society is different, so is the culinary culture. Culinary identity as a cultural element is one of the elements that define a society. The transfer of culinary culture from generation to generation turns into a social heritage. In this research, kitchen and identity are discussed from a sociological perspective and Simmel's explanations are utilized theoretically. In the methodology of the research, a descriptive analysis of the traditions and rituals related to Turkish cuisine on the UNESCO Representative List of Intangible Cultural Heritage of Humanity was conducted using qualitative research method. Accordingly, it was observed that features such as social solidarity, sharing of emotions and social interaction have an important function in the formation of social identity.

Ankara’daki Restoran İşletmesi Çalışanlarının İş Stresi Düzeyi ile İşten Ayrılma Niyeti Arasındaki İlişki (Relationship Between Job Stress Level and Turnover Intention of Restaurant Employees in Ankara)

Emin ARSLAN — 2024-10-01

Restaurants are one of the types of businesses with the highest workloadand stressful work environment. This study aims to determine therelationship between job stress experienced by restaurant employees andturnover intention. The descriptive research method was preferred inthis study. The sample consists of 389 individuals working inrestaurants with “tourism business certificates” in Ankara in September2024. The data collection method of the study is the survey techniqueused in quantitative research. The survey form consists of threesections. The first section includes demographic information, the secondsection includes the job stress scale, and the third section includesthe turnover intention scale. The research data were analyzed withappropriate statistical analyses. These are “frequency distribution,reliability, factor, correlation, and simple linear regression”analyses. The correlation and regression analyses revealed that the jobstress levels of employees working in restaurants in Ankara have amoderately positive effect on turnover intention. It is targeted thatstakeholders of the food and beverage sector, which is an importantcomponent of tourism, and academics in the relevant field will benefitfrom this study.

Köftür (Cappadocian Jelly Beans) as a Sustainable Regional Delicacy

Emrah KESKİN — 2024-10-01

Culinary culture is part of the touristic experience, as well as one of the mainstays of gastronomic tourism. Therefore, elements of culinary culture should be protected in order to ensure its continuation. As a dessert, Köftür is among the leading gastronomic products to come out of the Cappadocian region throughout the history. Thus, Köftür is considered as an important element in the domain of sustainable gastronomy culture. The present study was conducted through the qualitative research method. The study serves as a documentary analysis wherein the preparation of Köftür as a rural delicacy is monitored and the relevant preparation stages are investigated. The study concludes that since the rural preparation procedure of Köftür is protected throughout the ages, it is part and parcel of the gastronomic sustainability of Cappadocia. Therefore, Köftür is deemed to be among the rural delicacies contributing to the continuation of the sustainable culinary culture of Cappadocia.

Türk Mutfağında Sürdürülebilirlik ve Sıfır Atık Kapsamında Limon Kabuğunun Değerlendirilmesi (An Analysis of Lemon Peel in Turkish Cuisine with Regard to Sustainability and Zero Waste)

Nisa Nur BOZKURT — 2024-10-01

This study investigates the utilization of lemon peel within the framework of sustainability and zero waste approaches in Turkish cuisine. Food waste is a severe global issue that threatens sustainability and food security. In Turkey, 93 kg of food waste is generated per capita per year and most of this waste consists of perishable food. Despite its great nutritional value and bioactive components, lemon peel is frequently discarded as garbage. The study intends to transform lemon peel into an edible product using traditional brining processes, thereby incorporating it into Turkish cuisine. In the study, lemon peels were brined with three different salt concentrations (5%, 10%, and 20%) then sensory tested. The 20% salt content produced the best outcomes. Sensory analysis was used to evaluate the developed products (cheesecake, mosaic cake, and zerde), which yielded very positive findings in terms of commercial suitability. The findings help to reduce food waste and promote sustainable culinary practices by recycling lemon peel. The research is consistent with the United Nations Sustainable Development Goals (SDG 2: Zero Hunger and SDG 12: Responsible Consumption and Production). It is recommended that consumers become more aware of the nutritional worth and health advantages of food waste, as well as that lemon peel be used in new ways.

Turizm Çalışanlarının Örgütsel Adalet Algısının Örgütsel Bağlılık ve İşgören Performansı Üzerine Etkisi (The Effect of Tourısm Employees' Organizational Justice Perception on Organizational Commitment and Employee Performance)

Menekşe ÖZTOPRAK — 2024-10-01

The purpose of this study is to measure the effects of organizational justice perceptions of employees working in the tourism sector on their organizational commitment and performance. In the research, the relational survey model, which is a quantitative research method, was used. The surveys prepared for employees working in the tourism sector in Ankara were sent via e-mail, WhatsApp and Instagram using the convenience sampling method. 412 answered surveys constitute the sample of the research. In the research, surveys including organizational justice perception, organizational commitment and employee performance scale were applied to the sample group. SPSS.27 statistical package program was used to test the hypotheses created for the research. In the research, frequency distributions and averages were examined, and correlation, regression, t-test and anova analyses were performed. According to the analysis, there is a significant and positive relationship between employees' perceptions of organizational justice, organizational commitment and employee performance, and in the regression analysis, it was also found that employees' perceptions of organizational justice; It was determined that it had a 40% impact on their organizational commitment and a 3% impact on their performance.

Yiyecek İçecek İşletmelerinde Hizmet Hatası Telafi Stratejilerinin Müşteri Memnuniyeti ve Tekrar Ziyaret Etme Niyeti Üzerine Etkisi

Mustafa AKSOY — 2024-10-01

The fact that production and consumption are simultaneous in food and beverage businesses, which are one of the important businesses of the service sector, and the consumer is involved in this process makes service failures inevitable. In order not to cause customer dissatisfaction, it is necessary to intervene in the relevant complaints with the most appropriate recovery strategies. Correct recovery strategies will enable customers to leave the business in a satisfied manner, as well as the revisit intention or to recommend the business to others around them. Based on this view, this study aims to determine the effect of service failure recovery strategies applied in food and beverage businesses on customer satisfaction and revisit intention. Within the scope of the research, 388 questionnaires were collected from a la carte restaurants operating in Çerkezköy, Tekirdağ between July 15 and November 15, 2023 by convenience sampling method. First, explanatory factor analysis and then regression analysis were performed on the data obtained. In the research, which is a quantitative study, it was determined that service failure recovery strategies have a significant effect on customer satisfaction and revisit intention. All of the research hypotheses were supported.

Sağlık Alanı Öğrencilerinde Slow Food Bilgi Düzeyleri ve Beden Kütle İndeksi İlişkisi (The Relationship Between Slow Food Knowledge Levels and Body Mass Index in Health Field Students)

Hilal DOĞAN GÜNEY — 2024-10-01

Obesity has become an increasing epidemic in the world in recent years. The importance of Slow Food based nutrition, which is an alternative choice to Fast Food, is increasing. This study was conducted to determine the level of Slow Food knowledge of students studying in health departments. The study was conducted with the participation of 318 (254 female, 64 male) students. Data were collected from participants using a multiple-choice questionnaire that included their sociodemographic information, anthropometric measurements, general health information, dietary habits and the Slow Food Awareness Scale. It was determined that 47.2% of the participants were in the 21-22 age group, 79.9% were female, 68.6% were in the normal BMI class, 84.0% consumed Fast Food outdoors/online, and 78.3% had not heard of the Slow Food movement. According to the status of hearing about the Slow Food movement, it was determined that the Slow Food Awareness scale scores of those who had heard about the Slow Food movement were significantly higher than those who had not (Z=-4.51; p <0.001). According to BMI classification, it was found that there is a positive correlation among all subscale scores for individuals who are underweigt, normal weight, and overweight; however, for obese individuals, a possitive correlation was observed only between good healthy food and clean food in obese individuals (p < 0.005). In order to evaluate the perspective and knowledge level of people on the Slow Food movement, there is a need for more comprehensive studies evaluating different segments of society, including people's level of knowledge and interest.

Likiditenin Finansal Performansa Etkisi: Yeme İçme Sektörü Üzerine Bir Uygulama (The Effect of Liquidity on Financial Performance: An Application on The Food and Beverage Sector)

M. Tahsin L İCELİ — 2024-10-01

Çalışmanın temel amacı likiditenin finansal performans üzerine etkisini incelemektir. Bu kapsamda Yeme içme sektöründe faaliyet gösteren 34 büyük ölçekli restoran işletmesine ait 2017-2020 dönemi verileri toplanmıştır. Çalışmada finansal performans göstergesi olarak aktif karlılık oranı, likidite göstergeleri olarak cari oran, nakit oran ve likidite oranı kullanılmıştır. Verilerin analiz edilmesinde regresyon testi gerçekleştirilmiştir. Elde edilen bulgulara göre likidite oranı aktif karlılık oranını etkilememektedir. Bunun aksine cari ve oran nakit oran aktif karlılık oranını pozitif yönde etkilediği sonucuna ulaşılmıştır. Sonuç olarak likidite yönetimi işletme yöneticileri tarafından doğru bir şekilde yönetilir ise işletmenin finansal performansı olumlu yönde etkilenecektir.

Covıd-19 Krizi ve Makroekonomik Göstergelerin Türkiye Turizm Talebine Yansımaları: Yapısal Var Modeli (Reflections of Covid-19 Crisis and Macroeconomic Indicators on Tourism Demand in Türkiye: Structural VAR Model)

Muhammet Nimet ÇAVUŞ — 2024-10-01

This study aims to investigate the determinants of tourism demand in Turkiye. For this purpose, an econometric model has been constructed within the framework of the literature. In the model, the dependent variable is the number of tourists travelling to Turkiye, while the independent variables are the real effective exchange rate, oil prices, consumer price index and Covid-19 pandemic dummy variable. In the study, ADF and PP unit root tests were applied and it was determined that the variables were stationary in their first differences. In order to determine the responses of the variables in the model to shocks, the Structural VAR (SVAR) Model was analysed with the long-run multiplier matrix, followed by impulseresponse analysis and variance decomposition. The results of the study show that one standard deviation shock to the tourism demand in Turkiye responds positively by decreasing until the 3rd month and the effect of the shock is dampened after the 3rd month. A positive shock to oil prices, real effective exchange rate and consumer price index initially decreases the number of tourists travelling to Turkiye. The shock related to the Covid-19 pandemic, on the other hand, has a negative impact on the number of tourists travelling to Turkiye.

Yiyecek ve İçecek İşletmeleri Yönetiminde Sosyal Medyanın Rolü: Ankara’da Bir Örgütsel Performans Değerlendirmesi (The Role of Social Media in the Management of Food and Beverage Businesses: An Organizational Performance Evaluation in Ankara)

Şafak Yüksel VURAL — 2024-10-01

This study examines the use of social media by food and beverage businesses operating in Ankara and its impact on business performance. In this study, semi-structured in-depth interviews were conducted with business managers selected through purposive sampling until data saturation was reached, utilizing a qualitative research methodology. Ultimately, interviews were conducted with 12 business managers. The data obtained were analyzed using MAXQDA 24 software. The research findings reveal that businesses use social media for various purposes, including marketing, promotion, customer relationship management, and competitive analysis. Social media enables businesses to reach a wide customer base and increase brand awareness. Business owners and managers generally evaluate the use of social media positively due to its ability to reach large audiences and provide low-cost marketing opportunities. However, some managers emphasize that social media may be ineffective and that face-to-face interaction is more important. It has been determined that social media allows businesses to respond quickly to customer feedback and improve service quality. Businesses actively use social media to evaluate customer feedback and make improvements to their menus and services based on this feedback. This enhances business performance and helps achieve operational improvements. The findings obtained support the Uses and Gratifications (U&G) Theory presented in the study.

Kırsal Turizm Literatüründe Gastronomi ve Yerel Gıda Çalışmalarına İlişkin Bibliyometrik Bir Analiz (A Bibliometric Analysis of Gastronomy and Local Food Studies in Rural Tourism Literature)

Gülşen Berat TORUSDAĞ — 2024-10-01

This research examined studies in the rural tourism literature focusing on gastronomy and local food. The research universe consists of rural tourism-related studies published in the WoS database. In the sample, purposeful sampling method, which is one of the sampling techniques that is not based on probability and is one of the quantitative research sampling techniques, was used. The data obtained in the research was limited to the labels “rural tourism-gastronomy”, and “rural tourism-local food”. In this context, 89 studies were examined using the bibliometric analysis technique. The parameters used in the bibliometric analysis were the publication years, the countries and institutions where the publications were made, the author, journal and citation information, publication types, fields of study and the visual mapping of the keywords created with the VOSviewer software. The studies that were the subject of the research were limited a second time in terms of publication language and type and were examined methodologically.

Turizm İşletmeciliği ve Otelcilik Yüksekokulu Öğrencilerinin Sosyotropik-Otonomik Kişilik Özelliklerinin Problem Çözme Becerilerine Etkisi

Diğdem ESKİYÖRÜK — 2024-10-01

The aim of this study was to investigate the problem solving skills of university students according to their sociotropic and autonomic personality traits. Gender, class, mother's education status, mother and father profession, family type, socio-economic level of the family and sociotropic and autonomic personality characteristics of the students have been investigated whether there is a difference in problem solving skills. Personal Information Form, Problem Solving Inventory and Sociotropy-Autonomy Scale were used as measurement tools. In the analysis of the data, t test, Pearson Correlation, Anova and post hoc Tukey statistical analysis techniques were applied. The findings show that the problem solving skills and sociotropic and autonomic personality characteristics of tourism students according to their gender, classlevel, family structure, socio economic level differ, and that there is no difference between the problem-solving skills and sociotropic and autonomic personality characteristics compared to the mother education status and the mother and father profession. The results show a positive and statistically significant relationship between sociotropic personality traits and hasty approach, between autonomic personality traits and hasty approach, thinking approach, avoidant approach, confident approach and planned approach. In addition, it was found that there was a significant causal relationship between the subscales of disapproval anxiety and personal achievement and problem solving skills, but there was no such relationship with other subscales.