Journal of Tourism & Gastronomy Studies <p>Journal of Tourism and Gastronomy Studies is an academic, refereed, online and open access journal publishing research, review, and theoretical articles in the field of tourism and gastronomy. The journal is published four times a year. The articles to be submitted should be in English or Turkish. Journal of Tourism and Gastronomy Studies welcomes articles from different institutions and countries. All manuscripts submitted to the Journal of Tourism and Gastronomy Studies is sent to the referees after the initial review of the editorial board with respect to formatting and content. Manuscripts must be submitted in accordance with the style of writing specified in the book of “The Publication Manual of the American Psychological Association (5th edition).</p> <p><span style="color: #000000; font-family: -apple-system, BlinkMacSystemFont, 'Segoe UI', Roboto, Oxygen-Sans, Ubuntu, Cantarell, 'Helvetica Neue', sans-serif; font-size: 17.4352px; font-style: normal; font-variant-ligatures: normal; font-variant-caps: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: justify; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px; -webkit-text-stroke-width: 0px; background-color: #ffffff; text-decoration-thickness: initial; text-decoration-style: initial; text-decoration-color: initial; display: inline !important; float: none;"> </span></p> en-US (Prof.Dr. İrfan YAZICIOĞLU) (Prof.Dr. İrfan YAZICIOĞLU) Fri, 30 Jun 2023 00:00:00 +0000 OJS 60 Çevrim İçi Yemek Sipariş Sitelerindeki Restoran Yorumları Üzerine Bir Çalışma (A Study on Restaurant Reviews on Online Food Ordering Websites) <p>Consumers' interest in online food ordering services has gradually increased, especially during the Covid-19 pandemic. This development has also increased academic interest in the subject. However, studies on online restaurant reviews have remained limited. The current study mainly aims to examine consumer reviews on the online food ordering site, Yemeksepeti. A mixed-methods design combining qualitative and quantitative research methods was used in this study. First, content analysis was used to categorize consumer comments on the website Yemeksepeti, which provides online food ordering services. In the second phase of the study, the frequency values of the data analyzed in the qualitative phase were subjected to quantitative relational analysis. At this point, Chi-Square analysis was used to examine the possible relationships between consumer comments and restaurant type and restaurant class. The current study reveals that consumers' reviews on the online food ordering website, which is the scope of the study, are particularly flavor-themed. Furthermore, this study also reveals that there is a statistically significant relationship between consumer reviews and restaurant types and restaurant classes.</p> Ahmet ÜNAL Copyright (c) 2023 Journal of Tourism & Gastronomy Studies Sat, 01 Jul 2023 00:00:00 +0000 The Role of Parents on Intergenerational Transmission of Cuisine Culture in Türkiye <p>Food choices are determined by experience, structural and habitual factors. With regards to social learning, the family plays a crucial role to develop perception of nutrition. This study aims to investigate the role of parents in the formation of children's knowledge on Turkish cuisine culture. For this aim, a research model was created with an ethnographic design and an interpretative model. A semi-structured interview form was used to collect data from nine participants via face- to-face interviews. Parents who have children between the ages of 7-16 were interviewed. As a result of thematic analysis, four themes were determined: socio-cultural structure of the family, traditional consumption habits, learning by doing/experience and social norms. As a result, consumption habits that parents transmit to their children are affected by the transmission they have acquired at a young age, and female figures are dominant in this cultural transmission. This study reveals important findings for the transmission of Turkish cuisine culture to future generations and parents’ role in this process.</p> Beyza UYANIK, Çağıl Hale ÖZER Copyright (c) 2023 Journal of Tourism & Gastronomy Studies Sat, 01 Jul 2023 00:00:00 +0000 Şırnak’ta Gastronomi Gelişmişliği: Yerel Halkın Algısı Üzerine Bir Araştırma (Gastronomy Development in Şırnak, Türkiye: A Research on Perception of Local People) <p>It would be appropriate to evaluate the gastronomic development of a destination not only by looking at the current potential but also with a holistic perspective. It is seen that the existing literature is insufficient in this context. The existing literature also shows various studies on tourists discovering the local gastronomy of a destination. However, limited research has been done on the sample of local people. In the current research, the phenomenon in question has been examined within the scope of some indicators, in the example of local people and in Sirnak, Turkiye. Thus, it is aimed to contribute to the gastronomy literature by drawing attention to the deficiency in the literature. As a result of factor analysis, Independent Sample T-Test, ANOVA, and total perception index, it was seen that the level of gastronomy development in Sirnak was quite insufficient, and it was determined that only the competition factor differed significantly according to the education level of the participants. At the end of the study, the research findings were discussed and suggestions were made for possible future research, taking into account the limitations of the research. It is suggested that this research should be read from the perspective of the sociology of food.</p> Çağdaş ERTAŞ, Gökhan KADIRHAN Copyright (c) 2023 Journal of Tourism & Gastronomy Studies Sat, 01 Jul 2023 00:00:00 +0000 Taş Alası (Salmo Trutta Macrostigma) Balığının Moleküler Gastronomi Teknikleri ile Pişirilmesi (Cooking of Taş Alası (Salmo Trutta Macrostigma) Fish With Molecular Gastronomy Techniques) <p>Today, the rapidly changing and developing competitive environment has revealed many new trends in the field of gastronomy. When new trends in gastronomy are examined, molecular gastronomy applications are widely encountered. Within the scope of this study, it was aimed to apply and prescribe different cooking techniques to stone alasi fish by adopting the understanding of molecular gastronomy. Smoking, sous-vide and spherification techniques from molecular gastronomy techniques were used in the study. For the smoking process, bangles, star anise and marigold flowers were used. It was cooked with sous-vide technique for 30 minutes at 60 ° C in order to ensure the microbiological stability of the fish smoked separately with each aromatic plant and to form the necessary aroma components. The fish cooked with sous-wide technique was served with some local plants. In the service of fish, the shoveling technique, which is also a molecular technique, was preferred and madimak, manger and pez caviar were used. The plates prepared in this way were evaluated by 20 panelists and the results were examined statistically. In the light of the surveys and evaluations conducted within the scope of the study, it has been concluded that local fish species can also be cooked with modern techniques and that acceptable levels of product can be produced.</p> Ünalcan KUTAL , İbrahim Tuğkan ŞEKER Copyright (c) 2023 Journal of Tourism & Gastronomy Studies Sat, 01 Jul 2023 00:00:00 +0000 ChatGPT Uzaktan Eğitim Sınavlarında Başarılı Olabilir Mi? Turizm Alanında Doğruluk ve Doğrulama Üzerine Bir Araştırma (Can ChatGPT Succeed <p>The biggest concern about online assignments and exams in distance education is that students cannot be supervised sufficiently. Artificial intelligence applications based on language modeling techniques, such as ChatGPT, are also important factors that may increase this concern. Accordingly, this study aims to show how ChatGPT performs in the accuracy and validation stages of homework and multiple-choice exams in tourism. When the result of the study is examined, it has been determined that the emergence of technologies such as ChatGPT poses a significant threat to the integrity of online exams. The fact that ChatGPT gave incorrect answers to homework questions and that the sources specified did not exist showed that ChatGPT did not achieve success in the accuracy and verification of such questions. However, it was observed that it was pretty successful against multiple-choice questions. Out of 20 multiple-choice questions, it answered 16 of them correctly and 4 of them incorrectly. This situation revealed that ChatGPT performed at the level expected from a good tourism student in measuring multiple-choice tourism knowledge.</p> Levent Selman GÖKTAŞ Copyright (c) 2023 Journal of Tourism & Gastronomy Studies Sat, 01 Jul 2023 00:00:00 +0000 Otel Çalışanlarının Kariyer Beklentilerine Yönelik Bir İnceleme: Kuşadası Örneği (A Review of the Career Expectations of Hotel Employees: Sample of Kuşadası) <p>Understanding the needs of employees is expressed as the main purpose of any human resources department. Under today's rapidly changing conditions, the expectations of employees are not limited to economic gain. Keep competent employees in the business, develop their knowledge, skills and abilities, and offer promotion opportunities, etc. practices have led to the emergence of the concept of career in the process of human resources management. In this context, the thoughts of employees in the hotel industry, which has labor-intensive, seasonality, working with an entree, and high employee turnover rate, regarding career expectations gain importance. The aim of the research is to determine the career expectations of hotel employees. Qualitative research method was preferred in the research. In this context, semi-structured interviews were conducted with a total of 20 people, including animation, housekeeping, front office, food and beverage services employees, who interact with guests intensively. Also, after these interviews, a focus group interview was conducted with a group of 6 people. The obtained data were analyzed by content analysis. As a result of the analysis, it has been revealed that it is difficult for hotel employees to rise in the tourism sector and being in top positions brings heavy responsibility. According to the results of the research, some suggestions were presented to hotel owners and managers.</p> Ozan ESEN , Hakan ATAY , Arzu GÜRDOĞAN Copyright (c) 2023 Journal of Tourism & Gastronomy Studies Sat, 01 Jul 2023 00:00:00 +0000 Seyahat Acentelerinde İşveren Marka Algısı, Algılanan Örgütsel Destek ve İşe Adanmışlık İlişkisinin İncelenmesi (Examining the Relationship among Employer Brand Perception, Perceived Organizational Support and Work Engagement in Travel Agencies) <p>Employees' work engagement level is an important factor affecting the performance of organizations. In this respect, it is vital to understand the factors that impact the engagement level, especially for labor-intensive businesses. In this context, the study examines the work engagement level of employees through employer brand image and perceived organizational support. A total of 332 valid questionnaires were collected from a group travel agency employees between September 2021 and February 2022 for the study that based on quantitative research methods. The research findings reveal that the level of work engagement of the employees is highly affected by the perception of organizational support and employer brand. The findings indicate that the development value and application value dimensions of employer brand perception have the most impact on the level of work engagement. In addition, the results reveal that the effects of perceived organizational support on the vigor and dedication dimensions of work engagement were significant. Finally, the effects of organizational support on employer brand perception were found to be highly significant for all sub-dimensions. The findings indicate the importance of organizational support and creating a positive employer brand perception in order to increase the level of work engagement.</p> Sezai SARIİBRAHİMOĞLU , Paşa Mustafa ÖZYURT Copyright (c) 2023 Journal of Tourism & Gastronomy Studies Sat, 01 Jul 2023 00:00:00 +0000 Soğuk Çay ve Limonata Formülasyonlarında Sakkaroz (Sofra Şekeri) ve Stevya Kullanımının Ürün Tercihi Üzerine Etkisi (The Effect of Sucrose (Table Sugar) and Stevia Use in Ice Tea and Lemonade Formulations on Product Preference) <p>In this study, the effect of preparing ice tea and lemonade with sucrose or stevia as sweetener on product preference was investigated in a pilot scale. In order to determine the most preferred sucrose and stevia concentrations for ice tea and lemonade, ice tea containing 2.5-12.5% sucrose and 0.5-0.75% stevia, and lemonade containing 10-17.5% sucrose and 0.25-1.25% stevia were prepared separately and subjected to sensory evaluation. As a result of the sensory evaluation using the ranking test with the participation of 15 panelists, the most preferred concentrations were determined as 10% sucrose, 0.55% stevia for ice tea and 15% sucrose, 0.75% stevia for lemonade, respectively. Paired comparison test was used in the sensory evaluation panel by attendance of 20 panelists applied to determine the effect of sucrose and stevia as sweeteners on product preference in ice tea and lemonade samples. As a result of the evaluation of ice tea and lemonade samples with the most preferred sucrose and stevia concentrations, it was determined that the use of sucrose and stevia created a difference in the sensory perceptions and sucrose was preferred for both beverages (p&lt; 0.001).</p> Perihan KENDİRCİ , Şerife ÜZGÜN Copyright (c) 2023 Journal of Tourism & Gastronomy Studies Sat, 01 Jul 2023 00:00:00 +0000 Sapanca’daki Bungalov İşletmecilerinin Sürdürülebilir Turizm ve Çevre Tutumları Üzerine Bir Araştırma (A Research on Sustainable Tourism and Environmental Attitudes of Bungalow Managers in Sapanca) <p>The main purpose of this research is to evaluate the effects of bungalow businesses, which are increasingly gaining weight in Sapanca tourism, on sustainable tourism and the environment in terms of bungalow operators. For this purpose, data were collected from bungalow operators operating throughout Sapanca. The study was designed as a qualitative research. As the working group, 9 operators determined by snowball sampling method were selected among the bungalow operators operating in Sapanca. In this regard, support was received from SAVIBU (Sapanca Villa and Bungalow Operators Association). The collected data were subjected to content analysis using the MAXQDA program. Findings were interpreted with code maps according to the Single Case Model. According to the results obtained, it has been observed that there is an excessive growth in the bungalow supply of Sapanca, which may pose a risk for the natural environment of the district. However, it has been revealed that bungalow operators have a certain awareness of sustainable tourism and the environment, and they apply various methods on issues such as waste management, energy saving and recycling.</p> Recep YILDIRGAN , Hümeyra TAŞÇIOĞLU Copyright (c) 2023 Journal of Tourism & Gastronomy Studies Sat, 01 Jul 2023 00:00:00 +0000 Ankara Yerel Gastronomi Rotası ve Lezzet Haritası (Ankara Local Gastronomy Route and Taste Map) <p>This study aims to create a local gastronomy route and a taste map in Ankara. Existing tours in Ankara were examined within the scope of gastronomy tourism and semi-structured interviews were conducted with professional tourist guides who are members of Ankara Chamber of Guides (ANRO). In the study, a total of 19 professional tourist guides were interviewed. The most visited places in the tours were determined in Ankara. Local gastronomy routes were created with the recommendations of professional tourist guides in the most visited places. The flavor maps of the places to visit on these routes are also arranged. Nallıhan, Beypazarı, Polatlı, Ayaş, Güdül, Kızılcahamam, Çubuk, Kalecik, Elmadağ, Altındağ and Çankaya in total in eleven districts for Tarhana Soup, Ankara Pan, Ankara Leaf Döner, Ankara Simidi, Kalecik Wine, Beypazarı Dry (rusk), Beypazarı Stuffed Grape Leaves, Beypazarı Homemade Baklava and Beypazarı Soda has been the most recommended products. Additionally, suggestions have been made in terms of local administration, businesses and academics so as to benefit from local gastronomy elements.</p> Sadık Can GAZELCİ , Semra AKAR ŞAHİNGÖZ Copyright (c) 2023 Journal of Tourism & Gastronomy Studies Sat, 01 Jul 2023 00:00:00 +0000 İçe Dönük ve Dışa Dönük Turistlerin Yiyeceklere Yönelik Neofobik ve Neofilik Eğilimleri (The Neophobic and Neophilic Tendencies of Psychocentric and Allocentric Tourists Towards Food) <p>The purpose of this study is to examine the relationship between allocentric and psychocentric tourist typologies and individuals' neophobic or neophilic tendencies towards food. The study is conducted as a field research and the sample of the study consists of individuals who are 18 years and older and are members of travel groups on social media platforms. Online survey forms created on Google Forms were shared with the participants via social media platforms and the data was collected in this way. The results of the study showed that individuals with psychocentric personality traits exhibited neophobic tendencies towards food. Another important and surprising finding of the study is the significant but negative relationship between allocentric personality traits and neophilic tendencies towards food. Considering that food is an important attraction factor in tourism, it is essential for all tourism stakeholders to develop strategies for this issue. Therefore, it is recommended to combine the familiar and traditional with the new in food to attract both allocentric and psychocentric tourists.</p> Seren BAYDAN ÇAĞMAN , Semra AKTAŞ POLAT Copyright (c) 2023 Journal of Tourism & Gastronomy Studies Sat, 01 Jul 2023 00:00:00 +0000 Gastronomik Değeri Olan Koruk Ekşilerinin Geleneksel Üretim Yöntemlerinin Karşılaştırılması (Comparison of Traditional Production Methods of Verjuice Sours That Gastronomic Value) <p>Koruk is the name given to unripe grapes, the water obtained by squeezing which is called koruk juice or sour. Koruk sours’re obtained by processing the verjuice. There’s no standart method in the production of sour. In this study, the juices of koruk (Vitis vinifera) harvested at the same time were extracted, the sours were produced by five different traditional methods, some quality characteristics of the sours were determined. As a result of analysis, while the highest total phenolic and flavonoid substance, DPPH, CUPRAC values were obtained from sour in which the 5th method was applied, the lowest values were obtained from the sour in which the 1st method was applied. The sour obtained by the 1st method has the lightest color, the highest sensory scores. Considering the storage conditions of traditionally produced koruk sours, it’s thought that it’d be better to apply the 5th method in the production of sour, since it’s more economical to storage at room temperature.</p> Sinem TÜRK ASLAN , Nazan TOKATLI DEMİROK, Seydi YIKMIŞ Copyright (c) 2023 Journal of Tourism & Gastronomy Studies Sat, 01 Jul 2023 00:00:00 +0000 Türk Mutfağında Yemek Kültürü ve Yemek Ritüelleri Üzerine Bir Araştırma: İl Kültür ve Turizm Müdürlüğü Web Siteleri Örneği (A Research on Food Culture and Food Rituals in Turkish Cuisine: The Case of the Provincial Directorate of Culture and Tourism Websites) <p>Yemekle ilişkili davranışlar ve değerler coğrafyalar ve toplumlar arasında farklılık gösterir. Bu farklılaşmalar mutfak kültürünün zenginleşmesine katkıda bulunur. Zengin bir mutfak kültürüne sahip olan Türk Mutfağındaki yemek ritüellerinin tespit edilmesi amacıyla yapılan bu çalışmada, araştırma evreni Türkiye’deki 81 ilin İl Kültür ve Turizm Müdürlüğü (İKTM) web siteleri olarak belirlenmiştir. Konu ile ilgili 30 ilin web sitesinden elde edilen veriler içerik analizine tabi tutulmuş ve tespit edilen yemek ritüelleri alanyazındaki çalışmalardan da yararlanılarak 4 kategori altında ele alınmıştır. Bunlar geçiş dönemi ritüelleri, ağırlama ve uğurlama ritüelleri, özel gün ve kutlama ritüelleri, dinî gün ve bayram ritüelleridir. Araştırma bulgularına göre en sık ve ortak görülen yemek ritüelleri cenazelerde helva kavrulması ve yeni doğum yapmış annelere lohusa şerbetinin hazırlanmasıdır. En fazla veriye ulaşılan ritüel kategorisi geçiş dönemi, en az veriye ulaşılan kategori ise ağırlama ve uğurlama ritüelleridir. İKTM web sitelerinin yemek ritüelleri ve yemek kültürü konularındaki bilgileri ziyaretçilerine aktarmada yetersiz kaldığı sonucuna ulaşılmıştır.</p> Sibel ÖNÇEL , Hasan Coşkun BOZ Copyright (c) 2023 Journal of Tourism & Gastronomy Studies Sat, 01 Jul 2023 00:00:00 +0000 Otel Müşterilerinde Algılanan Yeşil Yıldız İmajı: Nevşehir Örneği (Green Star Image Perceived by Hotel Customers: The Example of Nevsehir) <p>Environmental problems, which have become a global threat, negatively affect the future of the tourism sector, as in many areas. In the tourism sector, some environmentally sensitive activities are implemented in order to minimize environmental problems. The green star certificate given to environmentally sensitive accommodation establishments is one of the most important of these applications. This study was conducted to determine how green star hotel applications are perceived by customers. In this study, the interview method, one of the qualitative research methods, was used. For this purpose, the customers of a green star hotel in Nevşehir were interviewed. Within the scope of the research, 26 participants were reached and interviews were conducted within the pre-prepared semi- structured interview form. The data obtained in this direction were analyzed by descriptive analysis method. Within the scope of the findings, it was concluded that the green star creates a positive image in the perceptions of hotel customers. In addition, the results of the research show that hotel customers differ in their perspectives on their travels after staying in a green star hotel. Mostly, it has been reached that the customers will prefer green star hotels in their next trips. However, the results of the research show that the biggest shortcoming of green star hotels is advertising and promotion activities. It has been determined that if the customers have information about green star hotels, they will prefer environmentally friendly hotels.</p> Taybe APLAK , Meryem SAMIRKAŞ KOMŞU Copyright (c) 2023 Journal of Tourism & Gastronomy Studies Sat, 01 Jul 2023 00:00:00 +0000 The Effect of the Restaurant Atmosphere on the Intention to Revisit: The Mediating Role of Food Neophobia <p>The main purpose of this study is to examine the mediating role of food neophobia in the effect of restaurant atmosphere on the intention to revisit. With this purpose, the present study contributes to the literature by examining the mediator variable of food neophobia, in addition to the restaurant atmosphere and intention to revisit variables. In the study, data were collected from customers who visited five restaurants in the Kars city center and its districts, and structural equivalence modelling was used to analyze the data. According to the structural equivalence modeling path analysis, it was revealed that there is a positive and significant relationship between customers' perception of restaurant atmosphere and their intention to revisit, and there is an opposite and significant relationship between food neophobia and the restaurant atmosphere perception. On the other hand, it was observed that there was an opposite and significant relationship between food neophobia and the intention to revisit. When food neophobia was added as a mediator variable in the effect of restaurant atmosphere perception, which is the main subject of the study, on the intention to revisit, this effect was also found to be significant.</p> Tuncay ÇANAKÇI Copyright (c) 2023 Journal of Tourism & Gastronomy Studies Sat, 01 Jul 2023 00:00:00 +0000 Determination of Internship Place Selection Criteria of Students in Tourism Field With Pre-Bachelor’s Degree Education By SWARA Method <p>The study aims to determine the criteria that university students consider when choosing an internship site. The criteria taken into consideration in the study were determined with the opinions of tourism department students within the scope of literature review and expert opinion. After the criteria were determined, a SWARA (Step-by-Step Weight Rating Ratio Analysis) swara form was created and this form was applied separately to a group of 10 students doing internship in the tourism program and a group of 10 students not doing internship. The SWARA method was applied to the data obtained from two separate student groups with the criteria form and the priorities of the criteria were determined for each student. Then, the final priorities were determined by averaging the values found for each criterion in terms of students and the ranking of the criteria was made. Accordingly, as a result of the research, it was revealed that the most important criterion for students who did not do internship was self-development opportunities in enterprises, while the most important criterion for students who did internship was accommodation facilities. At the end of the study, the findings obtained in terms of the two groups were evaluated and suggestions for future studies were presented.</p> Ahmet AKNAR , Ayhan BAŞÇI , Murat KARTAL Copyright (c) 2023 Journal of Tourism & Gastronomy Studies Sat, 01 Jul 2023 00:00:00 +0000 Turistlerin Sokak Lezzeti Tüketim Motivasyonu (Street Food Consumption Motivation of Tourists) <p>With its surrounding seas, fascinating history, amazing nature, and rich culture, Turkey stands as a country attracting foreign tourists. Besides all these attractions, it has also been preferred for its wide range of street foods recently. Despite the importance of the phenomenon, there remains a paucity of evidence on the motivational factors that drive foreign tourists visiting Turkey to consume street foods. This study thus seeks to elicit the motivations of foreign tourists visiting Turkey for street food consumption and to find out whether their demographic characteristics exert a significant effect on their preferences for street food consumption. To this end, the data was collected from 330 participants consuming street foods in three Turkish cities visited most by foreign tourists, namely Istanbul, Antalya, and Muğla. Cultural experience stands out as the major factor motivating tourists to consume street food, while the minor ones turn out to be escape from routine and health concerns.</p> Derya GÜNEY GÖLLER , Hulusi DOĞAN Copyright (c) 2023 Journal of Tourism & Gastronomy Studies Sat, 01 Jul 2023 00:00:00 +0000 Eski Mezopotamya Mutfak Kültürünün Günümüz Diyarbakır Mutfağı Üzerine Etkileri (The Effects of Ancient Mesopotamian Culinary Culture on Today's Diyarbakır Cuisine) <p>Mesopotamia is a region known as the cradle of cultures. This region has been influential in the development of world history, culture, urbanization and cuisine. Diyarbakir is a city within the geography of Ancient Mesopotamia. The aim of the research is the Mesopotamian cuisine culture, which is seen as the starting point of world cuisines; is to investigate its effects on today's Diyarbakır cuisine. In the context of this effect; products, cooking techniques, drinks, foods and recipes were examined. Mesopotamia and Diyarbakır were first evaluated with their history and geography. Culinary cultures were examined separately. Then the two culinary cultures were compared with each other. A qualitative research approach was adopted to compare culinary cultures. The data of the research carried out were obtained through document analysis. As a result, it has been seen that the ancient Mesopotamian cuisine culture greatly influenced today's Diyarbakır cuisine.</p> Erengül ARSLANTAŞ, Ecem İNCE KARAÇEPER Copyright (c) 2023 Journal of Tourism & Gastronomy Studies Sat, 01 Jul 2023 00:00:00 +0000 Çiriş Otunun Mutfak Kültüründeki Yeri: Bingöl İli Örneği (The Place of Çiriş Grass in Culinary Culture: The Case of Bingöl Province) <p>Edible wild herbs are used in various local dishes in terms of both their taste and health benefits. Over time, the changes in people's eating habits and the developing trends towards consuming foods that are beneficial to health have also increased the demand for grass dishes. Çiriş herb, which is consumed in certain periods of the year in the Bingöl region, is considered important in terms of its health benefits and the flavor it adds to the dishes. In this direction, the aim of the study is to determine the place of asparagus in Bingöl culinary culture. Qualitative research method was used in the research. Interviews were conducted with 11 female participants living in Istanbul, whose family origin was Bingöl. The data obtained from the participants with a semi-structured interview form were analyzed by descriptive analysis method. As a result of the analysis, it was seen that the knowledge of the participants about the dishes made with asparagus was limited. In this context, it was determined that they knew that only four dishes were made with çiriş herb, namely rice, roasted meat, soup and börek. Although it has been stated in the literature that tea is made with asparagus, all of the participants stated that they do not make tea with asparagus. Another important result is that the participants learned about the dishes made with herbs from their families. This situation has enabled the continuation of the weed culture. However, it is thought that it will be more effective to include the culture in recipe books, to increase the promotion of the herb, to include it in the official websites of the state (Culture Portal, Bingöl Provincial Directorate of Culture and Tourism) and to include it in restaurant menus instead of transferring the culture orally.</p> Elif KAYMAZ , Sevim USTA Copyright (c) 2023 Journal of Tourism & Gastronomy Studies Sat, 01 Jul 2023 00:00:00 +0000 Mukbang Videolarının Oluşturduğu Motivasyonlar Üzerine Bir Araştırma (A Research on Motivations Generated by Mukbang Videos) <p>It is aimed to determine the motivations of mukbang videos, which are extremely popular today, on individuals in this study. The sample of the research consists of individuals living in Eskişehir and watching mukbang videos. Individuals were asked whether they watched these videos on social media during the determination of the participants, at the beginning of each interview, and those who has not watched, were not included in research. Simple random sampling method was used to determine the participants. 20 participants who watched mukbang videos were reached. Individuals were coded as K1 - K20. In the research, a semi-structured interview form consisting of 9 questions was used as a data collection tool. The interviews were held between the dates 10 - 25 April 2023 and lasted between 15-28 minutes. Descriptive analysis method, one of the qualitative data analysis methods, was used in the analysis of the data. As a result of the analysis, it has been determined that mukbang videos attract a lot of attention, and many participants watch these videos routinely and adapt them to their lives. Moreover, the excess amount of food consumed during the broadcast, the speed of finishing the meal in the face of the phenomenon, or the consumption of foods that are not included in our own food culture evoke feelings of surprise, amazement and shock in the participants. In line with the findings, it was also determined that mukbang videos has an effect on routine eating habits. It was concluded that although the participants felt full while watching the mukbang videos, their appetite increased and they had a tendency to eat fast-food or go to the restaurant.</p> Elif ŞENEL Copyright (c) 2023 Journal of Tourism & Gastronomy Studies Sat, 01 Jul 2023 00:00:00 +0000 Üniversite Öğrencilerinin Turizm Bölümü Tercihlerinin Demografik Özelliklerine Göre Değerlendirilmesi ve Yaşam Doyumları İlişkisi: Ön lisans ve Lisans Turizm Eğitimi Alan Öğrenciler Üzerine Bir Çalışma: Fethiye Örneği (Department Choice Among the Factors <p>The aim of the study is to determine the factors affecting the department preferences of the students studying in the tourism department, examining the effects of factors on students' life satisfaction and to reveal whether the factors differ according to the age, gender and education level of the students. To achieve this purpose, data were collected from 224 tourism students with associate and bachelor programmes using simple random sampling technique. SPSS 22.0 program was used in orer to analyze the data. As a result of the factor analysis, the expressions constituting the department preference of the students were reduced to four dimensions and the expressions constituting the life satisfaction were reduced to one dimension. Statistically significant differences were found in the choice of the tourism department of the students according to their age, gender and their education level. It has been revealed that the attractiveness of the area from the tourism choice dimensions of the students and their belief that they can realize themselves in this area have a positive effect on their life satisfaction.</p> Gizem ÖZEN, Emre ERGÜN Copyright (c) 2023 Journal of Tourism & Gastronomy Studies Sat, 01 Jul 2023 00:00:00 +0000 Burdur İlinin Gastronomi Turizmi Potansiyelinin Swot Analizi ile Değerlendirilmesi (Evaluation of the Gastronomic Tourism Potential of Burdur Province By Swot Analysis) <p>This research; It includes the evaluation of tourism students' views, including the strengths and weaknesses, opportunities and threats of Burdur province in terms of gastronomy tourism. Considering the characteristics of Burdur province, the current difficulty of gastronomy tourism in the region is expected to emerge with SWOT analysis and the existing expansion and expansion options are not expected. One of the qualitative search methods, interview technique is used; It has created a total of 24 voluntary impacts based on tourism targets and hosted by tourism enterprises operating in the province of Burdur. The gastronomy of the province of Burdur in discussions with participants strengths and weaknesses are examined in terms of tourism; tourism “in the province of Antalya, which is close to the city to be “the most powerful aspect is identified as a “tourism-related to be a lack of coordination and cooperation between institutions”, is among the weakest aspects of the region. When the opportunities and threats that the region has in terms of gastronomic tourism are examined; While “having a large number of local dishes that can receive geographical indications” is considered the best opportunity, the fact that” the tourism image of Burdur province is weak" is the biggest threat factor.</p> Ümit SORMAZ , Mustafa YILMAZ , Esat ÖZATA, Cemile BÜYÜKYILDIRIM Copyright (c) 2023 Journal of Tourism & Gastronomy Studies Sat, 01 Jul 2023 00:00:00 +0000 Erzurum Turizm İşletme Belgeli Otellerde Görev Yapan Mutfak Profesyonellerinin Gıda Güvenliği Bilgi Düzeylerinin İncelenmesi (Investigation of Food Safety Knowledge Levels of Culinary Professionals Working in Tourism Business Certified Hotels İn Erzurum) <p>This study aims to determine the food safety knowledge level and awareness of kitchen department employees working in hotel businesses in Erzurum. The research data were obtained using the survey method, which is widely used in quantitative research. The survey was conducted with 137 personnel working in hotel businesses operating in Erzurum province. The analysis of the SPSS 25 program determined that the culinary professionals' food safety knowledge score was over 80% (p&lt;0.001). The resulting factor loads, including personal hygiene, environmental hygiene and food hygiene, were determined by total food safety scores and explanatory factor analysis. A significant relationship was found between food safety knowledge and the gender, education level, job position, experience and hygiene education of culinary professionals (p&gt;0.05). There is a positive correlation between knowledge of food safety and knowledge of hygiene education (r(135) = 0.56, p &lt; 0.001). As a result of regressions, multiple regression analysis determined that food safety knowledge scores (B = 2.8, SE = 0.9, t (135) = 3.06, p = 0.002) were significant predictors of gender. Hierarchical regression revealed that education level, β = .26, p = .001, is an important indicator of food safety knowledge.</p> Erkan DENK , Furkan ZİRZAKIRAN , Ali Ekber DİKSU Copyright (c) 2023 Journal of Tourism & Gastronomy Studies Sat, 01 Jul 2023 00:00:00 +0000 Restoran İşletmelerinde Marka Kişiliğinin Tüketici Satın Alma Motivasyonları (Güdüleri) Üzerine Etkisi: Franchise İşletmesinde Bir Uygulama (The Effect of Brand Personality on Purchasing Motivations (Motives) In Restaurant Businesses: An Application in Fr <p>This study aims to examine the effect of brand personality on consumer buying motivations in restaurant businesses. Data were collected from consumers in an international franchise business with a branch in a shopping mall in Izmir (N=313). Relationships were examined by regression analysis. The findings show that brand personality has a low influence on consumer purchase motivation. This practice, made in an international franchise business, provides a better reflection of the potential consumers that restaurant businesses want to reach, with knowledge of brand personality and consumer buying motivations. In this context, it is thought that the research subject, results, and suggestions will contribute to and guide the literature, practice, and future researchers. Future researchers may carry out studies on a large sampling with more than one restaurant brand. Researchers who will examine brand personality in the future may use the Archetype approach, while researchers who will examine different classifications of lifestyles may use VALS typologies. They can work on the determination of the relationship between brand personality and the personality traits of consumers who buy and do not buy the brand. In addition, future researchers may investigate whether brand factors also have an effect on purchasing motivations.</p> Esra ANIŞ, Ülker ÇOLAKOĞLU , Tuğrul AYYILDIZ Copyright (c) 2023 Journal of Tourism & Gastronomy Studies Sat, 01 Jul 2023 00:00:00 +0000 Otel Mutfağı Çalışanlarının Gıda Güvenliği ve Hijyene Yönelik Bilgi ve Uygulama Düzeylerinin Belirlenmesi: Ayvalık Örneği (Determining the Knowledge and Practice Levels of Hotel Kitchen Employees on Food Safety and Hygiene: Ayvalık Case) <p>Food safety and hygiene are vital concepts for the establishments producing food and beverage. This concept is related to the supply, storage, production and presentation of food and beverage products in a healthy, clean and hygienic way, by removing all factors that harm human health. Therefore, consumers who buy products also attach importance to food safety and hygiene practices, and this may affect their preferences. Ensuring food safety and hygiene is also possible with employees who are knowledgeable and able to practise correctly. The aim of this study is to determine the level of knowledge and practice of hotel kitchen employees on food safety and hygiene. The research data were obtained from kitchen workers of hotels in Ayvalık. According to the results of the research, it has been determined that the knowledge level of the kitchen workers on food safety and hygiene is at a good level, and at the same time, they frequently perform practises of food safety and hygiene, although there are some practising deficiencies. In the study, also, in food safety and hygiene practises; educated on food safety and hygiene, experience in the kitchen and work position caused significant differences.</p> Mağfur Sedat AYDOĞAN, Günay EROL Copyright (c) 2023 Journal of Tourism & Gastronomy Studies Sat, 01 Jul 2023 00:00:00 +0000 Turist Rehberlerinin Kaynak Yönetimi Rollerine Yönelik Tutum Ölçeği Geliştirme Çalışması (A Study of Developing an Attitude Scale Towards Resource Management Roles of Tourist Guides) <p>The aim of the study is to develop a unique attitude scale towards the resource management roles of tourist guides. The mixed method was preferred in the study. Tourist guides constitute the sample of the study, in which the scale development stages were applied sequentially. An item pool was created with the qualitative data obtained after the interviews with the tourist guides and presented to the expert opinion. With the first form of the scale, the preliminary trial application was started. At this stage, tourist guides were interviewed, and an application was made regarding the validity of the structure with the final form of the scale. As a result of the Explanatory Factor Analysis, the structure was simplified, and an application was made to verify the structure with a different sample group. As a result of the Confirmatory Factor Analysis, a three-dimensional scale that consists of “Informing”, “Encouraging Responsible Behavior” and “Raising Environmental Awareness”, was developed to measure the attitudes of tourist guides towards resource management roles.</p> Hasret ULUSOY MUTLU, Özlem KÖROĞLU Copyright (c) 2023 Journal of Tourism & Gastronomy Studies Sat, 01 Jul 2023 00:00:00 +0000 A Conceptual Evaluation of Cycling Tourism in the Context of Sustainable Tourism <p>In recent years, the changes in people's lifestyles, the inactivity caused by work life and sustainable environmental goals have increased the importance of cycling. There are numerous economic, health and environmental benefits of cycling. A significant number of people of all ages around the world have realized these benefits and have adopted cycling as a lifestyle. These people also want to use their bicycles for travelling. Those who use bicycles for sports may travel to participate in bicycle races. Recreational cyclists travel to attend cycling festivals in different cities and countries. Some people make all their trips on bicycles and travel to different cities and even different countries using bicycles. All of these activities carried out by bicycles constitute cycling tourism. This type of tourism, which has an important place among alternative tourism types, also contributes to the efforts of a destination to spread tourism over time and space. Besides, bicycle infrastructure projects to be implemented within the destination will encourage local people to use bicycles. In this study, bicycle tourism, which has become increasingly important worldwide and has limited studies in the Turkish literature, has been discussed in different dimensions. In this context, bicycle tourism has been presented under the titles of "The Development of Cycling Tourism in the World", "Cycling Tourism within the Scope of Sustainable Tourism", "Importance of Bike Sharing Systems in Cycling Tourism", " The Economy of Cycling Tourism" and " The Factors Affecting the Development of Cycling Tourism" by reviewing the literature with the systematic review method.</p> Engin DERMAN , Hüseyin KELES Copyright (c) 2023 Journal of Tourism & Gastronomy Studies Sat, 01 Jul 2023 00:00:00 +0000 Workload, Life Satisfaction and Intention to Leave in Hotel Businesses <p>The aim of this study is to investigate the impact of life satisfaction and workload levels on the intention to leave among personnel working in accommodation establishments. The sample includes 225 employees working in Istanbul hotels that have a tourism management certificate. The study's results suggest that workload has a positive effect on turnover intention, while life satisfaction has a negative effect. Additionally, life satisfaction can mediate the interaction between workload and intention to leave. The study's results suggest that increasing employee life satisfaction levels can help reduce negative workplace experiences caused by workload and intention to leave. These negative experiences are a significant problem that can reduce productivity and customer satisfaction in accommodation businesses. The study expands on the literature on workload and intention to leave by empirically examining the role of life satisfaction in the field. Furthermore, the study offers important suggestions for effective and sustainable management practices in hotel and accommodation businesses.</p> İbrahim YIKILMAZ , Lütfi SÜRÜCÜ , İlkay GÜLERYÜZ Copyright (c) 2023 Journal of Tourism & Gastronomy Studies Sat, 01 Jul 2023 00:00:00 +0000 Evaluation of Online Customer Complaints for Hotel Businesses in Terms of Expectation Management and Behavioral Intention <p>Businesses that possess an understanding of customer expectations are able to align their products and services accordingly, thereby minimizing customer losses and reducing the occurrence of complaints. The primary objective of this research is to ascertain the pre-stay expectations of customers staying at five-star hotels and analyze customer feedback with respect to behavioral intentions. The content analysis method was employed as the research approach. The study population comprises five-star hotel establishments located in the Kemer and Belek regions of Antalya. Qualitative data analysis software was utilized to analyze the collected data. The analysis revealed that customer expectations can be categorized into nine main dimensions, namely: food, staff, general areas and activities, prices, rooms, front desk, management, customers, and drinks and bars. It was observed that the majority of pre-stay expectations primarily revolve around hotel personnel, and when these expectations are not met, customers tend to express the highest level of dissatisfaction. Furthermore, the analysis determined that food-related issues serve as the focal point for customer complaints, which significantly influence their subsequent behavioral intentions.</p> Ilgın MUTLUBAŞ Copyright (c) 2023 Journal of Tourism & Gastronomy Studies Sat, 01 Jul 2023 00:00:00 +0000 Menü Kartları ile Dijital Menülerin Karşılaştırmalı İncelenmesi (Comparative Examination of Menu Cards and Digital Menus) <p>The menu stands out as a marketing strategy. The purpose of this research is to examine whether there is any difference between a traditional menu card and a digital menu card in terms of consumer perceptions. As a result of the study, the participants agreed that the physical features of the classical and digital menus should be compatible with the business concept and the card or digital environment should be of high quality. It has been determined that there are many alternatives in the menu, and there is a significant difference according to the education level of the participants (p &lt;0.05). It is seen that while some of the answers given by the participants to the questions about the classical menu and digital menus overlap with each other, some of the answers differ. When these differences are compared in demographic characteristics, it is observed that there are changes in the answers according to gender, educational status and age range.</p> Aylin ERDEM TÜRK , İlkay YILMAZ Copyright (c) 2023 Journal of Tourism & Gastronomy Studies Sat, 01 Jul 2023 00:00:00 +0000 Çoklu Görev ve Kariyer Uyum Yeteneklerinin Pişirme Yetkinlikleri Üzerindeki Etkisi: Aşçılık Eğitimi Alan Öğrenciler Üzerine Bir Araştırma (The Effect of Multitasking and Career Adaptability on Cooking Skills: A Study on Culinary Students) <p>The main purpose of this study is to investigate the effects of multi-tasking and career adaptability on the cooking competencies of associate and undergraduate students who will form the workforce of the sector in the coming years. In this direction, the scales whose reliability and validity were tested in previous studies in the relevant literature were compiled in accordance with the purpose and a questionnaire form was created. The created questionnaire was applied online to 482 associate degree and undergraduate students’ actively studying culinary education in higher education institutions in the current academic year using simple random sampling method. The hypotheses were tested with Partial Least- Squares Structural Equatıon Modeling (PLS-SEM). Data were analyzed in two stages, using both the measurement (external) model and the structural (internal) model. According to the findings obtained as a result of the analyzes carried out, it was determined that multitasking and concern as career adaptability had a positive and significant effect on cooking skills. As career adaptability abilities, the effects of control, curiosity and confidence levels on students' cooking skills were not determined.</p> Kenan PALA, İbrahim İLHAN Copyright (c) 2023 Journal of Tourism & Gastronomy Studies Sat, 01 Jul 2023 00:00:00 +0000 The Effect of Relationship Marketing Practices on Customer Loyalty in the Food Service Industry: A Qualitative Study on Senior Sales and Marketing Professionals <p>This study aims to determine the effect of relationship marketing practices in food service businesses on customer loyalty. In the study, focus group interviews were conducted with seven senior sales and marketing professionals representing food service businesses. Content analysis was applied to the data obtained from the interview and categorized according to the themes. As a result of the analysis of the focus group interview data, the effect of relationship marketing practices on customer loyalty in the food service industry has four main themes: (1) customer relationship management; (2) a customer-oriented approach; (3) creating loyal customers; and (4) creating marketing strategies, with eight sub-themes. The themes revealed the importance of communicating and interacting with customers, determining and meeting their expectations, creating stakeholder awareness, and developing sales strategies focused on customer satisfaction. Overall, relationship marketing practices, which are the strategy used to establish lasting relationships by developing an environment of mutual trust, sincerity, and loyalty, where interactive communication with customers is ensured, have a positive effect on the customer loyalty of businesses that provide food service.</p> Murat DOĞAN Copyright (c) 2023 Journal of Tourism & Gastronomy Studies Sat, 01 Jul 2023 00:00:00 +0000 Otel İşletmelerinde Bilgi Odaklı Liderliğin Örgütsel Öğrenmeye Etkisi: Destinasyonlar Arası Bir Karşılaştırma (The Effect of Knowledge-Oriented Leadership on Organizational Learning at Hotel Enterprises: A Cross-Destination Comparison) <p>The aim of this research is to reveal the effect of knowledge-oriented leadership on organizational learning. Within the scope of the research, the survey technique was preferred to gather data, and the data was gathered from 400 employees working in five- star hotels operating in Afyonkarahisar and Marmaris with a questionnaire form. After removing the missing or erroneous questionnaires (40 questionnaires), the data were analyzed with the statistical analysis program. As a result, it was determined that knowledge-oriented leadership significantly affects organizational learning. However, it has been determined that the effect of knowledge-oriented leadership on organizational learning differs in the context of destinations, and the relevant effect is more in thermal hotel businesses operating in Afyonkarahisar. In addition, it was concluded that the effects of knowledge-oriented leaders on organizational learning mainly occur in the learning process at the group level.</p> Özcan ZORLU, Ayşe UÇAN DAĞ Copyright (c) 2023 Journal of Tourism & Gastronomy Studies Sat, 01 Jul 2023 00:00:00 +0000 Vizyoner Liderlik, Örgütsel Bağlılık ve İş Performansı İlişkisi: Otel Çalışanları Üzerine Bir Araştırma (The Relationship between Visionary Leadership, Organizational Commitment and Job Performance: A Research on Hotel Employees) <p>In this study, it is primarily aimed to reveal the relationships between the variables of visionary leadership, organizational commitment and job performance. Research data collected from 328 employees working in a hotel enterprise in October-November 2022. As a result of the correlation analysis based on the findings obtained in the study, it has been determined that there is a positive and significant relationship between visionary leadership, organizational commitment, and job performance. The results of the regression analysis showed that visionary leadership has a significant effect on organizational commitment and job performance, and organizational commitment has a significant effect on job performance. Accordingly, it is observed that if the visionary leadership perceptions of hotel employees increase, their organizational commitment and job performance levels will also increase. On the other hand, the findings of the research also show that organizational commitment has a partial mediation effect on the effect of visionary leadership on job performance in the examined hotel enterprise.</p> Alev SÖKMEN, Şennur IŞIK YAVANOĞLU Copyright (c) 2023 Journal of Tourism & Gastronomy Studies Sat, 01 Jul 2023 00:00:00 +0000 Turistlerin Tatil Seçimi Karar Verme Aşamalarında Sosyal Medyanın Rolü: TripAdvisor Örneği (The Role of Social Media in the Decision-Making Stages of Tourists: TripAdvisor Example) <p>Vacation decision making is described as a lengthy planning process involving extended problem solving. Consumers use technology for many consumption-related tasks such as searching for information, purchasing, sharing ideas and experiences, and for entertainment purposes. This widespread use of technology by an increasing number of consumers is perhaps becoming more evident in product categories such as tourism. In this context, social media is paramount in the decision-making processes of tourists. The aim of this study is to examine the pre-travel and post-travel expression of tourists visiting Göreme National Park on TripAdvisor. It is subjected to Maxqda qualitative data analysis program and quantitative analysis with SPSS program. According to the findings, it has been determined that the concepts of historical, natural, nature, church and fairy chimneys are frequently used. A descriptive analysis is come up with for the concepts related to the Göreme National Park atmosphere, demographic features, attractiveness, preferred season, preferred activities and complaints.</p> Betül AKYOL , Yüksel ÖZTÜRK Copyright (c) 2023 Journal of Tourism & Gastronomy Studies Sat, 01 Jul 2023 00:00:00 +0000 Ayvalık Zeytin Müzesi Sergileme Şekillerinin İncelenmesi (Investigation of Ayvalık Olive Museum Exhibits) <p>In this study, it is aimed to determine the exhibition forms of the Ayvalık Olive Museum. Scope of work; Information about the purpose of establishment of the museum, the way of providing equipment, what was done about the promotion of the museum and its importance were obtained from the museum officer. In the study, structured interview questions and observation technique were used as the primary data collection technique from qualitative research methods. As a result of the study, it was seen that static exhibition forms were preferred in the museum and dynamic exhibition forms were not preferred. Stand-on display and information boards are among the static display forms. While the tools used in the process of olive production and olive oil production were included in the display on the stand, it was determined that information about the olive culture was given through the information boards. When we look at the facilities of the museum, it is seen that while there are treats, sales area and cafeteria for the visitors, there is no activity area and parking lot.</p> Sevil ATALAY TOHUMCU , Gencay SAATCI SAVSA Copyright (c) 2023 Journal of Tourism & Gastronomy Studies Sat, 01 Jul 2023 00:00:00 +0000 Şarap Turizmi Araştırmalarına Bütüncül Bir Bakış: Ağ Analizi ile Haritalandırma (A Holistic View of Wine Tourism Research: Mapping with Network Analysis) <p>In the study, it is aimed to evaluate the articles about wine tourism published in tourism literature between 2002-2023 within the framework of various criteria. To this end, 169 articles accessed from the Web of Science database between 10-17 April 2023 using such inclusion and exclusion criteria are analyzed with a qualitative research approach. Each article accessed with the keywords wine tourism and wine tourist is discussed as a document and the analysis of the data is carried out through the VOSviewer program. According to the findings, papers on wine tourism have gained momentum in recent years, they are written by researchers working in regions known as wine tourism destinations, published in high-impact journals, handled with a multidisciplinary perspective, and predominantly tourist or consumer-oriented keywords are used. detected. The study is one of the first attempts in the national literature to comprehensively examine and visually map the studies on wine tourism with network analysis. Lastly, both theoretical and practical suggestions are presented.</p> Gökhan YILMAZ , Ayşe ŞAHİN YILMAZ Copyright (c) 2023 Journal of Tourism & Gastronomy Studies Sat, 01 Jul 2023 00:00:00 +0000 Deneyimsel Değer ve Davranışsal Niyet Arasındaki İlişkide Müşteri Memnuniyetinin Aracılık Rolü: Kapadokya Kaya Oteller Örneği (The Mediating Role of Customer Satisfaction in the Relationship Between Experiential Value and Behavioral Intention: The Case of Cappadocia Cave Hotels) <p>Tourism businesses aim to provide consumers with unique experiences as well as offering goods and services, therefore they turn to the experiential value approach. In this context, the aim of the research is to determine the effect of experiential value on customer satisfaction and behavioral intention. For this purpose, demographic characteristics, experiential value perceptions, satisfaction and behavioral intentions of 389 tourists staying in cave hotels (rock carved hotels) in the Cappadocia Region between the years 2020-2021 were analyzed with a questionnaire. According to the findings, it has been determined that experiential value has a positive effect on behavioral intention and customer satisfaction. In addition, it has been determined that customer satisfaction has a mediating role in the effect of experiential value on behavioral intention. With this study, it is expected to provide guiding information to both the relevant literature and the relevant practitioners</p> Sibel ÖZDEMİR, Ebru GÜNEREN Copyright (c) 2023 Journal of Tourism & Gastronomy Studies Sat, 01 Jul 2023 00:00:00 +0000 Gastronomi Çalışmalarının Türkiye’deki Bilimsel Evi Neresi? Kahve Üzerine Gerçekleştirilen Araştırmalardan Hareketle Disipliner Yapıya Yönelik Bir İnceleme (Where is the Scientific Home of Gastronomy Studiesin Turkey? A Study on the Disciplinary StructureBased on Research on Coffee) <p>The aim of this research is to investigate the disciplinary structure of the gastronomy field, based on the Turkish articles and theses in the domestic literature that focus on coffee. For this purpose, theses and articles on coffee were scanned according to systematic review criteria and examined according to research questions. In this context, the titles and abstracts of articles and theses filtered using the keyword "coffee" on 18.01.2023 were examined, and 87 articles and 226 theses were included in the research. When the publications on coffee are examined in terms of disciplinary differences, it is seen that the multidisciplinary field is very dominant in terms of both graduate theses and articles. It is seen that interdisciplinary researches such as marketing, tourism management and business are intense after multidisciplinary researches. When coffee-themed articles and theses prepared under the gastronomy department are examined, it has been noticed that consumer attitudes and behaviors are the most focused subject. From this point of view, it is seen that gastronomy is fed from the field of marketing in terms of explaining itself. As a result, it can be said that the multidisciplinary and interdisciplinary academic interest in coffee reflects the diversity in the main structure of gastronomy research very well. Based on this result, it can be argued that in order for gastronomy to be a social science discipline on its own, qualified and original researches that determine the boundaries of the gastronomy field should be carried out.</p> Neslihan ŞİMŞEK , Ozan GÜLER, Murat İsmet HASEKİ Copyright (c) 2023 Journal of Tourism & Gastronomy Studies Sat, 01 Jul 2023 00:00:00 +0000 Afyonkarahisar’da Yenilebilir Yabani Otlar ve Tüketim Biçimleri (Edible Wild Plants and Consumption Methods in Afyonkarahisar) <p>The increasing awareness of healthy eating has led people to prefer different types of diets such as natural, vegetarian, paleo, vegan, and raw vegan. In these vegetable-based diets, the consumption of edible wild plants that grow naturally in nature is also important. The purpose of this research is to identify edible wild plants in Afyonkarahisar and determine their consumption patterns. For this purpose, qualitative research methods such as interviews and observations have been chosen. The population of the study consists of individuals who consume edible wild plants in Afyonkarahisar and those who sell them in the market. The sample consists of individuals who consume edible wild plants and sell them in the markets of Emirdağ, Çay, Bolvadin, and Sultandağı districts. Within this scope, interviews were conducted with 23 volunteers between April 14, 2023, and April 30, 2023, and observations were made by visiting the markets of the four districts. As a result of the interviews and observations, 32 edible wild plants grown and consumed in Afyonkarahisar were identified, and it was determined that 28 of these plants are sold in markets and consumed in 11 different ways.</p> Hülya MUTLU Copyright (c) 2023 Journal of Tourism & Gastronomy Studies Sat, 01 Jul 2023 00:00:00 +0000 Kullan At Ürünler Yerine Eskiye Dönüş (Return Instead of Use Products) <p>Factors such as the level of education, lifestyle, and time management that have changed over the years have led to an increase in the interest in ready-to-eat food consumption and the formation of a consumer society. Although the systems or technological improvements developed to meet the needs of the consumer society are successful in meeting the needs of people, they are not very successful in dealing with the new problems created by the consumption frenzy. Environmental effects and pollution, which are one of the most important consequences of the excessive increase in consumption, increase due to the frequent use of disposable products as well as the increasing world population. In the study, a literature review was conducted on disposable plastic products, which are widely consumed today, and on kitchen utensils used in the past. The effects of recycling and the use of plastic products on humans and the environment were evaluated. In this direction, information has been provided about what can be used instead of plastic packaging, which is used in almost all sectors today, since they do not disappear in nature and create permanent waste.</p> Hatice Kübra ERÇETİN , Eda GÜNEŞ Copyright (c) 2023 Journal of Tourism & Gastronomy Studies Sat, 01 Jul 2023 00:00:00 +0000 Kazak Mutfak Kültürü ve Gelişimi (Culture and Development of Kazakh Cuisine) <p>Tarih boyunca Kazakistan ulusal kimliğini korumak için farklı ekonomik ve siyasi zorluklarla karşılaşmış, kültürel etkileşimlerin değişim yönündeki baskısına maruz kalmıştır. Kazakistan topraklarında asırlardır çeşitli farklı etnik kökenden insanlar yaşamakta ve bunların kültürleriyle yakın temasta olan Kazak kültürü zenginleşerek ve çeşitlenerek gelişimine devam etmektedir. Kazak mutfak kültürünün bu tür bir etkileşimden çok etkilendiğini söylemek mümkündür. Çağdaş Kazak mutfak kültürünün anlaşılabilmesi için Kazak mutfak tarihini ve bir bütün olarak Kazak toplumunun gelişim ve oluşumunun araştırılmasında fayda vardır. Bu çalışmada, Kazakistan turizmi ve Kazak mutfağının tarihsel gelişimi araştırılmıştır. Kavramsal değerlendirme yöntemi kullanılan çalışmada Kazakistan turizmi ile Kazak mutfağının tarihi ve gelişimi üzerinde ayrıntılı bilgiler sunulmuştur. Çalışma, Kazak mutfak kültürü üzerinde araştırma yapanlara ve kökenleri Orta Asya’ya dayanan Türk mutfak kültürünü araştıranlara katkı sağlayacağı için önemli görülmektedir.</p> Urmanbek TAGMANOV , Şevki ULEMA Copyright (c) 2023 Journal of Tourism & Gastronomy Studies Sat, 01 Jul 2023 00:00:00 +0000 Mutfakta Rönesans: Yeni Çağ Avrupa Mutfak Kültürü (Renaissance in the Kitchen: The Early Modern European Culinary Culture) <p>The renaissance, first showed its effects on Italian and then Spanish and French culinary cultures and formed the basis of Nouvelle Cuisine, which emerged in the 1730s. It is seen that the subjects of the books written in this period were mostly about human and daily life rather than theology and spiritualty unlike the Middle Ages. As a result of this trend, many works on gastronomy have been produced and thanks to the printing press, these works have reached more people. With the emergence of national states, culinary cultures have also become nationalized. With the change of the the strict caste system, haute cuisine of aristocracy has been available for lower classes. In this study, effects of the Renaissance and other important developments of the early modern period on culinary cultures have been examined by the literature review method. In the research, the imported cookbooks of the period, which have been the basis of modern gastronomy literature, were also examined.</p> Emir Hilmi ÜNER Copyright (c) 2023 Journal of Tourism & Gastronomy Studies Sat, 01 Jul 2023 00:00:00 +0000 Turizmde Büyük Veri Üzerine Kavramsal Bir Araştırma (2018-2023) (A Conceptual Research on Big Data in Tourism (2018-2023)) <p>With this research, the subject of "big data researches in the tourism sector in Turkey" is the subject of examining the scientific researches with the method of literature research. In this regard, The results of 56 studies, which were determined by using the words "tourism and big data" together, were collected in Web of Science, Scopus, Trdizin, Google Scholar, National Thesis Center, Ulakbim databases. The collected information was conceptually analyzed and content analysis was carried out and the research was shaped. As a result of the evidence obtained, contributing to the research subject; Detailed information is given on issues such as the author, type of study, field of study, the method used and the data collection technique. The concept of big data, where the main source of information is human, has gained momentum in recent years. Tourism is one of the sectors that people are in contact with the most in Turkey. It is seen that the number of studies on big data is increasing day by day in Turkey. However, it was determined that it remained within the scope of only qualitative research. The results show that the studies in the literature generally focus on tourism and accommodation, mainly use qualitative methods, and most of them consist of conceptual studies. The most important result is the absence of theory- based empirical research in Turkey. At the end of the study, it was concluded that the subject of "Big Data Research in the Tourism Sector" developed in parallel with the level of technological development and should not be ignored by the researchers but should be considered.</p> Sadık SERÇEK, İrfan İLAN Copyright (c) 2023 Journal of Tourism & Gastronomy Studies Sat, 01 Jul 2023 00:00:00 +0000