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) Sun, 30 Jun 2024 00:00:00 +0300 OJS 60 Sinop’un Yenilebilir Otları ve Baharatları (Edible Herbs and Spices of Sinop) <p>Local flavours are among the important attractions for gastro-tourists. Sinop has a rich variety of edible herbs and spices due to its climate and geographical structure. This study aims to reveal the edible herbs and spices inventory of Sinop. The study focus to contribute to both the literature and the cultural capital of the city. In the study, 32 face-to-face interviews were conducted with residents in the central market of Sinop. As a result, 20 different herbs and spices in the Sinop market were identified. Moreover, the usage patterns and health benefits of these plants were revealed. Also, some plants are widely used in specially prepared dishes, salads and pickles. These findings provide potential for the utilisation of plants in nutrition and health. For sustainable development, local edible plants are important economic values that should be transferred to future generations.&nbsp; In conclusion, these plants are important for economic and cultural sustainability and it is recommended to promote their utilisation.</p> Aysun GARGACI KINAY Copyright (c) 2024 Journal of Tourism & Gastronomy Studies Mon, 01 Jul 2024 00:00:00 +0300 Does Tourism Opportunity or Threat to Green Economıc Growth? Evidence From The Top 10 Countries <p>The aim of the study is to examine the impact of tourism on green economic growth in the top 10 countries in international tourism (USA, Austria, Canada, France, Germany, Spain, UK, Italy, Greece, Mexico) using panel data analysis method for the period 2010-2022. In the study, control variables (energy and financial development variables) were used in addition to the tourism variable. This context, four models have been created. According to the findings, an increase in international tourism numbers reduces green growth. The variables of renewable energy and financial institutions are statistically insignificant; but the variables of fossil energy and financial markets have significant effects on green economic growth, with fossil energy having a negative impact and financial markets having a positive impact. It is expected that this study will contribute to the literature by being one of the first studies to examine the impact of work tourism on green economic growth.</p> Cuma DEMİRTAŞ Copyright (c) 2024 Journal of Tourism & Gastronomy Studies Mon, 01 Jul 2024 00:00:00 +0300 The Effect of Different Marinades on Some Quality and Sensory Properties of Chicken Breast Meat <p>In this study, it was aimed to determine the effects of different marination liquids on some quality and sensory properties of chicken breast meat. Three different marination formulations (containing olive oil, red wine and yogurt) were used in the study. After cooking, cooking loss, marinade absorption, pH, color, texture analysis results and sensory test results are discussed. As a result, it was observed that the differences between cooking loss, marinade absorption and pH values of the cooked samples were statistically significant (p&lt;0.05) as a result of analysis of variance and multiple comparison test (Tukey). When the color analysis results were examined, it was determined that different marinades could be effective on the brightness (L*), redness (a*) and yellowness (b*) values of the cooked chicken meat samples and the results obtained were statistically significant (p&lt;0.05). Since the textural values did not show a normal distribution, the Wilcoxon test was applied and no significant difference was detected between the marinades (p&gt;0.05). A panelist test was conducted on 25 people by examining the smell, texture, flavor and color of the samples sensory-wise and a general appreciation scale was created. As a result of the Tukey multiple comparison test applied to sensory analysis data, it was determined that the marination solution containing olive oil had the highest approval score by consumers.</p> Görkem TEYİN , Hatice Ferhan NİZAMLIOĞLU Copyright (c) 2024 Journal of Tourism & Gastronomy Studies Mon, 01 Jul 2024 00:00:00 +0300 Self Servis Kahve İşletmelerinde Algılanan Müşteri Deneyimi ve Tekrar Ziyaret Düşüncesi (Perceived Customer Experience and Revisit Intention in Self-Service Coffee Establishments) <p>The main objective of the research is to determine the coffee consumption habits of consumers who shop at self-service coffee shops in Mersin province. The questionnaire form prepared in this context was collected face-to-face by convenience sampling method from 425 people who shop at self-service coffee shops in Mersin between April 15, 2023 and May 6, 2023. According to the results obtained, it has been revealed that the dimensions of product quality, service quality and experience quality, which are the factors of customer experience, have a significant effect on revisit intention. However, when the value dimension came into play, the effect of service quality and experience quality, which are customer experience factors, on revisit intention became insignificant, and this effect was realized through the full mediation of value. Since the effect of product quality on revisit intention did not become significant, value played a partial mediating role at this point. As a result, consumers who shop at self-service coffee shops in Mersin province tend to put service quality and experience quality in the second plan and intend to revisit when they feel valued.</p> Fatih BAYHAN , Gürkan AKDAĞ Copyright (c) 2024 Journal of Tourism & Gastronomy Studies Mon, 01 Jul 2024 00:00:00 +0300 Sustainable Practices in Culinary Programs: Views of Chef Lecturers Regarding Food Waste Management <p>This study investigates the extent to which corporate social responsibility (CSR) and more specifically, food waste management is incorporated into a university's tourism faculty's practical courses, with a focus on sustainability methods used in food production procedures. The study looks into the crucial issue of food waste, an essential part of sustainable practices, by drawing on the concepts established in the Sustainable Development Goal 12 of the United Nations; Ensuring sustainable consumption and production patterns. The research reveals various viewpoints on CSR and food waste implementation through qualitative research including 11 instructors. The results show a variety of techniques for reducing food waste in practical classes, from careful control to acknowledged flaws in waste management. Notably, the study draws attention to the lack of a specific CSR curriculum for students enrolled in culinary education practical training. In order to provide a more comprehensive knowledge of CSR integration in culinary schools, the paper finishes by outlining possible directions for future research.</p> Kutay Arda YILDIRIM , Yenilmez Ufuk YILMAZ , Hamed REZAPOURAGHDAM Copyright (c) 2024 Journal of Tourism & Gastronomy Studies Mon, 01 Jul 2024 00:00:00 +0300 İstanbul ve Londra’daki Michelin Yıldızlı Restoranlara Yönelik Müşteri Şikâyetlerinin Karşılaştırılması (Comparison of Customer Complaints towards Michelin Starred Restaurants in Istanbul and London) <p>In this study, which compares 1 and 2 Michelin Star restaurants in London with restaurants in Istanbul, it is aimed to determine whether the complaints in the online environment differ according to gender, culture and location. Qualitative research method was utilised in the study. Michelin Starred restaurants constitute the universe of the research. The sample of the research consists of a total of 75 restaurants, including 1 restaurant with 2 Michelin Stars, 6 restaurants with 1 Michelin Star in Istanbul and 14 restaurants with 2 Michelin Stars, 54 restaurants with 1 Michelin Star in London. A total of 753 comments in the online environment between 01 February-05 February 2024 were evaluated within the scope of the research by content analysis technique. According to the findings, it is seen that customer complaints do not differ according to gender and location. However, it is seen that the complaint issues differ in some cultures. It is seen that the most common issues that customers complain about are service, food, staff, ambience and environment.</p> Muhammed BAYKAL , Ahu YAZICI AYYILDIZ Copyright (c) 2024 Journal of Tourism & Gastronomy Studies Mon, 01 Jul 2024 00:00:00 +0300 Konaklama İşletmeleri Kriterlerinin Thurstone'un İkili Karşılaştırmalara Dayalı Ölçekleme Tekniği ile Ölçeklenmesi (Scaling of Accommodation Business Criteria with Thurstone's Binary Comparisons Based Scaling Technique) <p>Hospitality businesses are facilities that provide various services to meet the hospitality needs of travellers. There are different types such as hotels, motels, hostels, holiday villages and campsites. These businesses generally operate with a service approach focused on comfort, safety, cleanliness and guest satisfaction. In this context, this research aims to scale the expectations of customers staying in hospitality establishments towards hospitality establishments with the pairwise comparisons based scaling technique and to rank them according to their level of importance. The research group consists of 217 consumers between the ages of 19-65. As a data collection tool, a personal information form and an expectation form prepared based on eight basic reasons based on customer expectations from hospitality businesses were used. It was observed that the most important reason for consumers in terms of expectations from hospitality businesses is cleanliness. This was followed by food and beverage, entertainment and activity, service variety, staff communication, hotel atmosphere, transport services and green initiative efforts. When the results are evaluated according to the canoe model, it is thought that services related to cleaning, food and beverage and entertainment-activity criteria are basic needs; services related to service variety, staff communication and hotel atmosphere criteria are linear needs; services related to transport services and green initiative efforts criteria are exciting needs.</p> Sena ALTIN Copyright (c) 2024 Journal of Tourism & Gastronomy Studies Mon, 01 Jul 2024 00:00:00 +0300 Yiyecek İçecek İşletmelerinde Dijital Değişim: Tüketicilerin QR Kod Menü Deneyimini Anlamak (Digital Change in Food and Beverage Businesses: Understanding Consumers' QR Code Menu Experience) <p>With the COVID-19 pandemic, printed menus have been replaced by QR code menus. QR code menus, which can be read via smartphones, digital tablets and other electronic devices, offer consumers a hygienic/healthy, fast and easy experience. Determining consumers' perceptions, attitudes and behavioural intentions based on this technology is important for customer satisfaction and business interests. This study examines consumers' attitudes towards QR code menus, their adoption of these menus, their desired features and their future usage intentions. At the same time, it tries to reveal the differences in experience between generations. In this direction, data were collected from 39 consumers using the interview technique and the data were analysed in MAXQDA (24.2.0) package programme. The findings consist of 7 themes and the relationships between the main themes and the generations variable were analysed with the code matrix. The QR code menu is perceived as hygienic and healthy compared to the printed menu, and it is seen that especially Generations Y and Z are more open to this experience. Although the QR code menu has positive features such as easy/practical, fast and detailed, as well as remarkably negative features, it has been determined that it does not negatively affect consumers' intention to use it in the future, but it has features that need to be developed technically.</p> Şimal Yakut AYMANKUY , Şule DEMİR Copyright (c) 2024 Journal of Tourism & Gastronomy Studies Mon, 01 Jul 2024 00:00:00 +0300 Turizm Planlamasında Kültür Temelli Yaratıcı Endüstrilere Yerel Bakış: Yörük Kültürü, Mersin Örneği (Local Perspective on Culture-Based Creative Industries in Tourism Planning: Yörük Culture, Mersin Example) <p>The study aimed to discuss Anatolian Yoruk culture from the perspective of culture-based creative industries through the example of Mersin. Various studies are conducted in the field of culture-based creative industries through public policies and governance models in the world. However, studies on the perceptions of local people living the culture, keeping it alive or regularly coming into contact with it are limited. Mersin cannot benefit from the tourism industry as it deserves because it cannot shape its cultural values into its economy. One of them is the Yoruk culture, gradually disappearing. However, for culture-based industries, any kind of planning will be fruitless if not embraced and protected by the local people. Therefore, the study used the qualitative research method to collect data from locals using the interview technique. The study shows that the locals are aware of the culture and know what can be done. It is important in that it provides suggestions from the locals' perspective on nomadic culture.</p> Hasan Ali ERDOĞAN Copyright (c) 2024 Journal of Tourism & Gastronomy Studies Mon, 01 Jul 2024 00:00:00 +0300 Ege Bölgesi’nde Bulunan “Sağlık Turizmi Yetki Belgesine” Sahip Sağlık Kuruluşlarının Dijital Pazarlama Kanallarının İncelenmesi (Examining the Digital Marketing Channels of Health Institutions with “Health Tourism Authorization Certificate” in The Aegean Region) <p>The main objective of the study is to determine the importance given to digital marketing channels by healthcare organizations in the Aegean Region that are entitled to receive "Health Tourism Authorization Certificate". The sub-objective of the study is the availability, activity, accessibility and accessibility of the digital marketing channels of the enterprises operating in the Aegean Region among the health institutions that have "Health Tourism Authorization Certificate" in Turkey. The scope of the research includes the first 20 organizations in the Aegean Region, which are entitled to receive the "Health Tourism Authorization Certificate" published on the website of the Ministry of Health in July 2023 and have the highest number of comments on Google and an evaluation above 4 points. Both qualitative and quantitative research methods were utilized in the study. The findings obtained were analyzed by content analysis method. It was concluded that the businesses examined within the scope of the main purpose of the research did not attach sufficient importance to their websites and social media accounts. When the findings obtained in the research are evaluated in general, it is concluded that digital marketing channels are insufficient especially in the field of international health tourism. It has been determined that the social media accounts of the analyzed businesses are inadequate in terms of foreign language usage and therefore are not accessible in terms of international health tourism.</p> <p>&nbsp;</p> İsmail IŞIKDEMİR, Pınar ALTIOK GÜREL Copyright (c) 2024 Journal of Tourism & Gastronomy Studies Mon, 01 Jul 2024 00:00:00 +0300 Coğrafi İşaretli Ürünlerde Kooperatiflerin Rolü: Bolu Mengen Peyniri Örneği (The Role of Cooperatives on Geographically Indicated Products: The Example of Bolu Mengen Cheese) <p>Cheese has been among the indispensable products of the tables from past to present. In ensuring the sustainability of these values, it is of great importance that producers act in an organized manner. Operating in the province of Bolu, Mengen and Villages Production and Marketing Cooperative is one of the cooperatives that can provide this organization and sell geographically indicated products. The main purpose of the study is to identify the activities carried out or planned to be carried out by the Mengen Cooperative to ensure the recognition of the geographically indicated Mengen cheese and to increase its production capacity, and to reveal their thoughts on this subject. Within the scope of the case study conducted in line with the purpose of the study, face-to-face interviews were held with eight partners of the cooperative. Accordingly, it has been determined that the activities carried out by the cooperative in increasing the production capacity and recognition of the geographically indicated Mengen cheese are very limited, but they aim to carry out more effective activities at the national and international level in the future.</p> Nihal KEMER, Aliye ÇİLAN AKIN Copyright (c) 2024 Journal of Tourism & Gastronomy Studies Mon, 01 Jul 2024 00:00:00 +0300 Teknoloji Bağımlılığı ve Turist Davranışı: Bibliyometrik Bir Analiz (Technology Addiction and Tourist Behavior: A Bibliometric Analysis) <p>This study was conducted to analyze global research efficiency between 1991-2024 (26 April 2024) in the field of technology addiction and tourist behavior. Quantitative analysis of 2626 articles obtained from the Web of Science (WOS) database using the keywords technology addiction and tourist behavior was performed with R-studio software; network visualization results were obtained with VOSviewer. Bibliometric analysis was examined in two parts as performance analysis and bibliometric mapping. In the study, bibliometric mapping; conceptual structure analysis, intellectual structure analysis and social structure analysis. As a result of the study, the concept of technology addiction has started to be studied since 2015 and it was found that social media, social networks, covid-19, digital addiction, fear of missing-out and smartphone addiction keywords were found to be intensity. It has been seen that the US and China, where studies have been carried out in many countries, are among the most effective and most contributing countries. It was observed that there were more clusters in the form of two and three authors&nbsp; in the co-authors network. This suggests that the research issue may be an indication of a multi-disciplined and high cooperation potential.</p> Şerife YAZGAN PEKTAŞ, Kurban ÜNLÜÖNEN Copyright (c) 2024 Journal of Tourism & Gastronomy Studies Mon, 01 Jul 2024 00:00:00 +0300 Dışarda Yeme Teorisi Bağlamında The Menu (2022) Filmi Üzerine Bir İnceleme (An Analysis on The Menu (2022) in the Context of the Theory of Eating Out) <p>There has been an increase in the number of gastronomy-themed films in recent years. One of these films, The Menu, has placed the phenomenon of eating out at the centre of the narrative. This research aims to investigate the phenomenon of eating out shown in The Menu, within the framework of the discipline of gastronomy. Qualitative research method and descriptive analysis were used for this purpose. Chef Slowik's dining experience, shown in the movie, is a multidimensional activity that includes ethical experience and even religious experience in relation to purification. Through the dining experience, the chef both punishes his guests and gives them the experience they desire and deserve. In the context of the effect of information on perception, the information process can be defined as a new element related to the experience part of eating outside. Therefore, information is not only a process that affects the choice of restaurant or food, but also creates an open space for research as an element that enriches the dining experience.</p> Ünal Gönen ISLAKOĞLU Copyright (c) 2024 Journal of Tourism & Gastronomy Studies Mon, 01 Jul 2024 00:00:00 +0300 Healing Journey, Health Tourist Profiles: The Case of a Public Hospital <p>The aim of the study is to analyze the data of international patients who received health services from a public hospital in Samsun between 2019 and 2023 and to evaluate the medical tourism potential of Samsun. The descriptive study included 10,526 international patients who applied to a public hospital in Samsun between 2019 and 2023. In the study, the socio-demographic characteristics of the patients, patient categories, the branches they applied to, and the income obtained were analyzed. The mean age of the patients was found to be the lowest X̄=29.28 and the highest X̄=32.30. 50.37% (n=5302) of the patients were within the scope of health tourism and 49.63% (n=5224) were within the scope of tourist health. Patients mostly came from Iraq, Germany, Azerbaijan and Georgia. The average revenue per patient was ₺574.11. As a result of the study, it was determined that most patients came to Samsun from the Middle East, Central Asia, and Germany, where the Turkish diaspora is high. In addition, it was determined that the income obtained from patients is very low compared to the income obtained from medical tourists in Türkiye in general.</p> Yaşar DEMİR , Erdinç YAVUZ Copyright (c) 2024 Journal of Tourism & Gastronomy Studies Mon, 01 Jul 2024 00:00:00 +0300 A Bibliographic Research on Globalization Strategies of Fast Food Businesses <p>In this study, it is aimed to reveal the current status of the relevant literature by examining the articles and postgraduate thesis studies on the globalisation strategies of fast-food businesses through bibliometric analysis method. In the study, as a result of searching the concepts of "fast food", "glocalisation" and "global" in Google Scholar, Wos and Scopus databases, a total of 27 scientific studies, 21 articles and 6 master's theses, were reached. During the analysis, the distribution of the relevant studies according to years, distribution according to countries of publication, frequency of use of keywords and number of citations were taken into consideration. In the light of the data obtained, it is thought that the number of publications between 2010 and 2023 does not meet expectations and presents an unstable image, since the relevant literature is still new. While the USA is the country that has contributed the most to the literature, the leading researchers of the literature are Dumitrescu Luigi and Vinerean Simona. It has been determined that the most used concepts in the relevant literature are "globalization" and "glocalization". In line with the data obtained, this study aims to reveal the current situation in the relevant literature, to see the deficiencies and to serve as a source for future studies.</p> Batuhan HASANÇEBİ , Emrah KESKİN , Bülent YORGANCI Copyright (c) 2024 Journal of Tourism & Gastronomy Studies Mon, 01 Jul 2024 00:00:00 +0300 Doğu Karadeniz’deki Doğal Turistik Alanlarda Aşırı Turizm Sorunu: Ayder ve Uzungöl Örnekleri (Overtourism Problem in Natural Tourist Areas in the Eastern Black Sea: Ayder and Uzungöl Examples) <p>The aim of this research is to determine the environmental, cultural and economic effects of the overtourism problem in Ayder and Uzungöl plateaus. The research is a qualitative research and the data were obtained from the interview method and field study. A semi-structured interview was conducted with a total of 22 people, most of whom are investors, living in Ayder and Uzungöl, and new photographs were taken from close to / similar angles to the places where old photos of Ayder and Uzungöl plateaus were taken and the differences were examined. Findings obtained from the interview data show that although the participants find the economic consequences of overtourism positive, they are uncomfortable with environmental degradation. As a result of the comparison of the old and new photographs of the plateaus, significant environmental degradation was detected. Satisfactory data could not be obtained for the cultural consequences of excessive tourism, and it was evaluated that transhumance activities were replaced by tourism activities. The findings of the research show that concretion, illegal construction and garbage/waste problems in the highlands come to the fore, and excessive tourism causes traffic problems in certain periods. As a result of the research, suggestions were presented to the relevant parties in order to prevent the problems arising from excessive tourism and to develop sustainable tourism.</p> <p>&nbsp;</p> Elanur MUTLU , Yasin KELEŞ Copyright (c) 2024 Journal of Tourism & Gastronomy Studies Mon, 01 Jul 2024 00:00:00 +0300 The Impact of Local Community Attitudes Towards Sustainable Tourism Development on Tourism Development Support <p>This study aims to examine the impact of local residents' attitudes toward sustainable tourism on supporting tourism development. Conducted in Mersin, a significant destination for Turkish tourism, the study collected survey data from 415 local residents. Various dimensions of sustainable tourism development were considered through a structural model constructed using structural equation modeling. The analysis results indicate that perceived social costs negatively influence tourism development. Additionally, factors positively affecting local residents' support for tourism development include perceived economic benefits, environmental sustainability, maximizing community participation, long-term planning, a community-centered economy , and visitor satisfaction. These findings underscore the importance of local residents' attitudes for the sustainable development of tourism destinations.</p> <p>&nbsp;</p> Yunus DOĞAN , Mehmet TEKELİ Copyright (c) 2024 Journal of Tourism & Gastronomy Studies Mon, 01 Jul 2024 00:00:00 +0300 Medikal Turizm Verileri ve İstatistikleri: Gelişmekte Olan Ülkelerin Yükselişi ve Türkiye (Medical Tourism Data and Statistics: The Rise of Developing Countries and Turkey) <p>Medical tourism, a concept that encompasses both medical procedures and tourism activities under the umbrella of health tourism, is rapidly growing and gaining importance for developing country economies by combining the search for cross-border healthcare and travel. Destinations favored for this type of tourism are intensifying competition in the market due to their potential to not only enhance financial gains but also foster the development of the tourism and healthcare sectors. This study aims to examine the comprehensive definition, development, global and Turkish status, tourist profiles of medical tourism, which has become popular nowadays, and to highlight the effective activities and prominent aspects of competitive countries. Among the original aspects of the study that contribute to the literature are the comparison of treatment types and price differences that emerged as a result of a comprehensive literature review, the identification of which competing players, including Turkey, are preferred by which medical tourists, and the descriptive presentation of medical tourist typology, a relatively new concept, and the motivational elements of these tourists.</p> Özge BÜYÜK, Gülşah AKKUŞ Copyright (c) 2024 Journal of Tourism & Gastronomy Studies Mon, 01 Jul 2024 00:00:00 +0300 Müşteri Deneyiminin Dijital Aynası: Eskişehir Uzak Doğu Restoranlarında Online Şikâyetler (Customer Experience's Digital Mirror: Online Complaints in Eskisehir's East Asian Restaurants) <p>This study aims to investigate the impact of online reviews on customer experience and image by analyzing customer complaints on online review platforms for East Asian restaurants in Eskisehir. The study employed a qualitative research method and content analysis technique for data analysis. Data was collected from real customer reviews on TripAdvisor and YummyAdvisor websites. The findings of the study indicate that product and service quality are at the forefront of customer complaints. Recommendations are provided to businesses based on the findings.</p> Beybala TİMUR Copyright (c) 2024 Journal of Tourism & Gastronomy Studies Mon, 01 Jul 2024 00:00:00 +0300 Genişletilmiş Online Alışveriş Kabul Modeli ile Tüketicilerin Çevrimiçi Tatil Satın Alma Davranışları ve Risk Algılarına Kültürün Etkisi (The Effect of Culture on Consumers' Online Vacation Purchasing Behaviors and Risk Perceptions with the Extended Online Shopping Acceptance Model) <p>Technology Acceptance Model is used in most of the studies conducted to determine the behavior of consumers who make online purchase decisions. In this study, the perceived risk factor is also used with the Extended Online Shopping Acceptance Model. The main purpose of the research is to determine the online holiday buying behavior of consumers with the Extended Online Shopping Acceptance Model and to examine the effects of perceived risk on consumers and to determine to what extent Hofstede's national culture dimensions affect consumer behavior. It is of interest how much domestic and foreign tourists are affected by online shopping acceptance according to their nationality. It was deemed appropriate to collect the study data with an online questionnaire that is widely used today. The questionnaire consists of four sections. In the first part, there are questions about the extended online technology acceptance model, in the second part, there are questions to measure the perceived risk factor in tourism consumers' online holiday purchasing behavior, and in the third part, there are questions about Hofstede's national cultural dimensions. The last section includes demographic questions about the participants. According to the findings, as the uncertainty avoidance indices of nations increase, online vacation purchase intentions also increase.</p> Yağmur TURSAN , Mehmet Emre GÜLER Copyright (c) 2024 Journal of Tourism & Gastronomy Studies Mon, 01 Jul 2024 00:00:00 +0300 Investigation of Work-Family, Family-Work Conflict, Job Satisfaction and Life Satisfaction of Kitchen Staff According to Some Socio-Demographic Characteristics <p>This study aims to investigate the correlation between conflict and satisfaction among kitchen workers. The study examines 610 kitchen staff in 5-star hotels in Manavgat, Antalya, Turkey, using personal information form and subject-specific scales for data collection. The study found that employees experience work-family conflict more frequently than family-work conflict. Furthermore, a positive correlation was observed between work-family and family-work conflict, whereas a negative correlation was identified between both types of conflict and job and life satisfaction. Interestingly, family-work conflict was positively correlated with job satisfaction but had no significant impact on life satisfaction. The study found that individuals who worked longer hours experienced higher levels of work-family and family-work conflict, leading to decreased job and life satisfaction. In contrast, those who enjoyed their job reported higher levels of job and life satisfaction and lower levels of work-family and family-work conflict. The study's findings will aid in developing comprehensive solutions to address the identified issues among employees and employers.</p> Neslihan ONUR , Hüsne DEMİREL Copyright (c) 2024 Journal of Tourism & Gastronomy Studies Mon, 01 Jul 2024 00:00:00 +0300 Göbekli Tepe Kazısında Ortaya Çıkarılan Gastronomik Unsurlarının Belirlenmesi (Determination of Gastronomic Features Uncovered at Göbekli Tepe Excavation) <p>The aim of this study is to examine the gastronomic elements found in the excavations of Göbekli Tepe, one of the most important archaeological discoveries of modern times. At the same time, this study includes sub-objectives such as the purpose for which the gastronomic elements obtained during the excavations were used, how they affect the regional culinary culture today, and their relationship with the regional cuisine. For these purposes, the interview technique, which is one of the data collection tools frequently used in qualitative research methods, was used. Interviews were held with the professionals who participated in the excavation and the people of Şanlıurfa who had information about Göbekli Tepe. Based on the information obtained as a result of the interviews, themes and codes related to gastronomy were created. With this study, it is understood that in order to understand the Neolithic Period eating and drinking culture more clearly, researchers from the gastronomy discipline should be included in the archaeological research carried out in the Göbekli Tepe landmass and more research should be carried out in the field of gastronomy in the region. One of the important results of the study is that Göbekli Tepe, described as the zero point of history, is an important source for Turkish culinary culture.</p> Sevda KARAKÖSE, Osman ÇAVUŞ Copyright (c) 2024 Journal of Tourism & Gastronomy Studies Mon, 01 Jul 2024 00:00:00 +0300 Mardin’deki Butik Otellerde Ziyaretçi Deneyimlerinin Netnografik Yöntem ile Belirlenmesi (Netnographic Examination of Visitor Experiences in Boutique Hotels: The Case of Mardin) <p>This research aims to reveal tourist experiences in boutique hotels in Mardin province. To achieve this goal, the netnographic approach, one of the qualitative research methods, was preferred. In this context, experiences were tried to be determined by examining the online reviews posted by tourist about boutique hotels in Mardin on the Tripadvisor website, one of the most popular online platforms in the world. In line with the purpose of the research, the data consists of online comments made by visitors about their experiences during their stay in boutique hotels. A total of 1184 comments constitute the data set of the research. Comments made from the most recent to the oldest reviews have been included in the data analysis The data were tried to be interpreted with the help of content analysis, one of the qualitative research analysis techniques. In addition, descriptive analysis was used by making quotations to support the emerging themes. According to the findings, it was determined that boutique hotel experiences emerged under five themes. These themes are named as hospitality, physical environment, memorable experience, cleaning/hygiene and gastronomy. Theoretical contributions and practical suggestions are presented.</p> Davut KODAŞ Copyright (c) 2024 Journal of Tourism & Gastronomy Studies Mon, 01 Jul 2024 00:00:00 +0300 Yerel Yemek Tüketim Motivasyonu ve Hatırlanabilir Yemek Deneyiminin Ziyaretçilerin Öznel İyi Oluş ve Davranışsal Niyetler Üzerinde Etkisi (The Effect of Local Food Consumption Motivation and Memorable Food Experience on Visitors' Subjective Well-Being and Behavioral Intentions) <p>The aim of this research is to examine the relationship between local food consumption motivation, memorable food experience, subjective well-being and behavioral intentions of domestic visitors. To achieve this aim, a total of 385 data were collected through convenient sampling from local visitors who visited Mardin and consumed local food. Data was gathered between July and November 2022. For the analysis of the data, first descriptive statistical information was presented, and after the reliability and validity of the measurement model were determined, the theoretical research model was tested through structural equation modeling. The hypotheses developed were all supported. According to the findings, a significant effect of local food consumption motivation was found on memorable food experience, subjective well-being and behavioral intention. In addition, it was determined that a memorable food experience have a positive and significant effect on visitors' subjective well-being and behavioral intentions. Based on the results obtained, practical implications were presented to destination stakeholders.</p> Betül KODAŞ Copyright (c) 2024 Journal of Tourism & Gastronomy Studies Mon, 01 Jul 2024 00:00:00 +0300 Destinasyon Otantikliği Ölçeğinin Türkçeye Uyarlanması: Geçerlik ve Güvenirlik Çalışması (Adaptation of the Destination Authenticity Scale into Turkish: Validity and Reliability Study) <p>The main purpose of this research is to adapt the destination authenticity scale developed by Spielmann et al., (2018) into Turkish. For this purpose, a research was conducted on 398 tourists who participated in the pottery making experience in Avanos. The results of the confirmatory factor analysis conducted within the scope of the research revealed that the fit indices of the model were sufficient. The analyzes revealed that the scale, which consists of three dimensions and 16 items and was translated into Turkish by taking expert opinions, is a valid and reliable measurement tool. In this context, it is thought that the destination authenticity scale adapted to Turkish can serve as a reference for future national studies on the subject.</p> Eda AVAN , Elbeyi PELİT Copyright (c) 2024 Journal of Tourism & Gastronomy Studies Mon, 01 Jul 2024 00:00:00 +0300 Evaluation of the Botanical Tourism Potential of the Protected Areas in the Central Black Sea Region <p>When examining developed and developing countries, it is evident that the tourism industry holds significant importance due to the high returns from foreign exchange. Countries striving to increase their share of international tourism are engaged in various efforts. The behaviour of present-day local and foreign tourists in participating in tourism activities or purchasing tourism services indicates that alternative tourism activities could replace mass tourism. Therefore, countries aiming to enhance their international tourism revenues should preserve alternative tourism values and ensure sustainability. Developments in industry have brought about specific environmental issues. Due to natural balance problems, people are more interested in clean air and wildlife. This situation leads individuals and societies towards ecotourism. Botanical Tourism is also gaining prominence in this process. When considering this tourism activity, it is evident that our country has significant geographical potential. Turkey, located in the world’s temperate zone, stands out with its unique plant diversity compared to many surrounding countries. However, it is quite challenging to say that this potential is adequately recognised, protected and utilised for tourism purposes. This study aims to identify the elements related to botanical tourism in the protected areas of the Central Black Sea Region, one of Turkey’s rich regions in terms of natural and cultural structures. The aim is to contribute to promoting and developing botanical tourism. Sustainable tourism practices, particularly botanical tourism, should be given priority to ensure the region’s development.</p> Betül ÖZENLİ , Ali ÖZENLİ Copyright (c) 2024 Journal of Tourism & Gastronomy Studies Mon, 01 Jul 2024 00:00:00 +0300 Turizm Perspektifinden Değerlendirme: Elektronik Spor Memnuniyetinin Psikolojik İyi Oluş ve Yaşam Kalitesi Üzerine Etkisi (Evaluation From A Tourism Perspective: The Effect of Electronic Sport Satisfaction on Psychological Well-Being and Quality of Life) <p>Electronic sports are a new recreational activity with the potential to generate tourism worldwide. However, it faces various limitations due to the negative public opinion towards the activity and the one-sided perspective in the literature. In order to overcome this situation, the main purpose of our research is to determine the effect of satisfaction of individuals participating in electronic sports on psychological well-being and quality of life. In addition, the moderating role of self-efficacy was also examined. The research was conducted using a questionnaire on university students in Eskişehir province. The data obtained from the research and the hypotheses were measured by confirmatory factor analysis and path analysis tests. According to the results of the study, it was determined that electronic sports satisfaction has a positive effect on individuals' psychological well-being and quality of life. In addition, the results of the study determined the existence of a moderating role of self-efficacy in the relationship between satisfaction in electronic sports and psychological well-being. As a result of the findings, a number of theoretical and practical implications were presented to both practice and academic studies.</p> Yiğit GÜVEN Copyright (c) 2024 Journal of Tourism & Gastronomy Studies Mon, 01 Jul 2024 00:00:00 +0300 Turizm İşletmelerinde QR Kod Kullanımı ve QR Kodun Gelecekteki Kullanımına Yönelik Beklentiler (The Application of QR Codes in the Tourism Industry and Prospects for Future QR Code Use) <p>Concerning which tourism-related enterprises will implement QR codes and whether their prevalence will increase in the coming years, this study investigates the issue at hand. The study employed interview methodology, which is classified as a qualitative approach. The research employed snowball sampling and conducted interviews with twelve academics who have conducted research on the subject as well as administrators of tourism businesses located in Tekirdağ, Edirne, Kırklareli. Due to its capacity to enhance convenience, speed, hygiene, and customer satisfaction through personnel reduction, QR codes are currently favoured by the food and beverage industry, museums and historical sites, accommodation establishments, and promotion points for destinations. Furthermore, the research indicates that the application of QR codes will continue to expand in the future. As a strategy for attracting tourists to historical sites and locations, accommodation establishments, transportation providers, travel agencies, and souvenir vendors, it has been tentatively predicted that it will persist in popularity.</p> Aykut PAJO Copyright (c) 2024 Journal of Tourism & Gastronomy Studies Mon, 01 Jul 2024 00:00:00 +0300 Sinema Filmlerinde Gastronomi Semiyolojisi (Gastronomy Semiology in Moiıon Picture Film) <p>The aim of the study is to reveal the coincidental or conscious use of semiotic gastronomic elements in cinema films. The first of the sub-objectives is to reveal the symbols with which gastronomic reflections are represented. Another sub-goal is to analyze the meanings of the gastronomic symbols in Turkish culture and to establish a relationship between gastronomy culture in movies and social culture dynamics. In line with the purpose of the study, the method of the study was determined as qualitative. Semiological analysis has been applied to gastronomic elements in cinema films. This study aims to analyze which gastronomic symbols are used in cinema films and the gastronomic elements and meanings that have a generally accepted social meaning; It is also important to reveal the meanings of gastronomic symbols reflected in the movie, such as status, family and social class. The cinema films of Nuri Bilge Ceylan, the screenwriter and director who has many national and international awards and is socially considered to reflect Turkish culture realistically, constitute the universe of the study. The example is the movie "Once Upon a Time in Anatolia". As a result of the study, it was revealed that gastronomic symbols were included in the movie and elements such as hospitality, ascribed gender roles and hierarchy were conveyed through gastronomic symbols.</p> Elif Zeynep ÖZER , Birengül ŞALKAMOĞLU Copyright (c) 2024 Journal of Tourism & Gastronomy Studies Mon, 01 Jul 2024 00:00:00 +0300 A Mixed Research on Determining the Edible Wild Herbs (EWH) Consumption of Local People in Şırnak <p>The aim of this study is to determine the edible wild herbs (EWH) grown in Şırnak province and to reveal the consumption habits of local people towards EWH. Within the framework of this purpose, the research was conducted using the exploratory design of the mixed method. Face-to-face interviews (n:42) and questionnaire techniques (n:276) were used as data collection tools. Snowball sampling method was preferred to collect qualitative data and convenience sampling was preferred to collect quantitative data. The data were evaluated by content analysis and descriptive statistics. In the research, answers to questions such as the names by which herbs are known locally, storage conditions, which diseases they are good for, how often they are used and how they are consumed, and how they are consumed were sought. According to the findings of the research, 75 different edible herbs that local people utilize as edible wild herbs were identified. Apart from food, these herbs are also used for disease treatment, ornamental, cosmetic and chemical purposes. The reasons for consuming herbs are mostly delicious and healthy. It was determined that they are mostly used for breakfast, salads, pickles and spices. As a result of these findings, data on the consumption habits of edible herbs in Şırnak were put forward and various suggestions were presented.</p> Fikret ERTAŞ , Sedat ÇELİK Copyright (c) 2024 Journal of Tourism & Gastronomy Studies Mon, 01 Jul 2024 00:00:00 +0300 Özel Gün Yemeklerinin Somut Olmayan Kültürel Miras Kapsamında Değerlendirilmesi (Evaluation of Special Day Meals Within The Scope of Intangible Cultural Heritage) <p>Today, the concept of food has gone beyond the act of feeding. This concept, which is particularly associated with culture and sociology, has an important place in human life. Eating and drinking behaviors provide information about the culture and social structure of a society. Especially in the context of intangible cultural heritage, eating and drinking behaviors and consequently meals have become an important research subject. Turkish society comes together on special occasions such as weddings, funerals, holidays, Ramadan and oil lamps, due to its culture, traditions and customs. Special days take place in a certain ritual with the concepts of cooperation and togetherness. Although these rituals change according to the special day, food is definitely included in almost all of them. The meals offered generally consist of traditional and cultural dishes of the region. In this research, it is aimed to review the relationship between special days and food within the scope of cultural heritage.</p> Mehmet SARIOĞLAN , Talha Serdar SEZEN , Yakup DİNÇ Copyright (c) 2024 Journal of Tourism & Gastronomy Studies Mon, 01 Jul 2024 00:00:00 +0300 Güçlendirme Yaklaşımı Perspektifinden Kadın Girişimciler: Turizm Sektörü Üzerine Nitel Bir Araştırma (Women Entrepreneurs from the Perspective of Empowerment Approach: A Qualitative Research on the Tourism Sector) <p>This study starts from the question of what impact women entrepreneurs have on gender inequality and cultural norms as change agents. In this regard, the aim of the study is to reveal the important role of women entrepreneurs, who have a very important place in the development of countries but cannot provide the desired and expected employment in the entrepreneurship ecosystem with a male-dominated discourse, in the social change they create as well as in their economic output, from the perspective of empowerment approach. For this purpose, the reasons that influence female entrepreneurs struggling with social norms and gender inequality to enter the entrepreneurship ecosystem where women are disadvantaged, the obstacles they encounter, their motivations against these obstacles and the transformation they create, were examined through a research conducted on four female entrepreneurs operating in the tourism sector within the scope of the sample. has been attempted to be determined. In the study, the phenomenology method, one of the qualitative research designs, was preferred and content analysis was used in data analysis. As a result of the research, it was determined that women entrepreneurs not only created significant economic progress in regional development, but also changed the mentality of the society.</p> G. Aslı PEKTAŞ , Hülya KURGUN Copyright (c) 2024 Journal of Tourism & Gastronomy Studies Mon, 01 Jul 2024 00:00:00 +0300 Destinasyonu Yerinde Ziyaret Etme Eğilimi Bakımından Sanal Turların Virtualrooming Olarak Değerlendirilmesi: Bir Karma Yöntem Çalışması (Evaluation of Virtual Tours as Virtualrooming in Terms of the Tendency to Visit the Destination on Site: A Mixed Method Study) <p>In this study, quantitative and qualitative data were collected in parallel within the scope of the convergent parallel design of mixed method research in order to provide a holistic perspective on virtual tours and their use in the context of tour guiding through online guided virtual tours, which is considered a new application that has become massive with the pandemic. The data of the study were obtained from 464 participants by applying a questionnaire adapted from the Technology Acceptance Model in the quantitative phase and from 22 participants in the qualitative phase through interviews. According to the findings of the study, it was determined that the acceptance level of the participants in online guided virtual tours, is high, the users who experience the virtual tour increase the tendency to visit the destination on site, these virtual tours are found to be easy to use, the perceived usefulness is high, the willingness to pay a fee is seen in the participants who participate in these virtual tours, and the fact that they are organized with a real tour guide is at a distinctive level. In the light of the findings, the concept of “virtualrooming” was introduced as a new concept adapted to virtual tours based on the concepts of webrooming and showrooming, which are widely known in the field of marketing. The concept of virtualrooming, which was introduced to the tourism literature for the first time with this study, is defined as visiting the destination on site after the virtual tour experience.</p> <p>&nbsp;</p> Muhammed KAVAK , Oktay EMİR , Yalçın ARSLANTÜRK Copyright (c) 2024 Journal of Tourism & Gastronomy Studies Mon, 01 Jul 2024 00:00:00 +0300 Destinasyon Çekicilik Unsuru Olarak Bağ Rotaları: Urla Bağ Yolu Rotasındaki Şarap Evlerine Yönelik Çevrimiçi Yorumların Değerlendirmesi (Vineyard Routes as a Destination Attraction Element: Evaluation of Online Comments about the Wine Houses on the Urla Vineyard Road Route) <p>Wine routes, vineyard routes, vineyard houses and wine production businesses on these routes are important attraction elements that provide a competitive advantage for a tourism destination. Therefore, the existence of these routes and businesses can significantly affect visitors when making a holiday decision. These routes and businesses have a positive effect, especially on visitors who want to gain experience within the framework of gastronomy tourism or take their existing experiences to the next level. Izmir is among the leading tourist destinations in Turkey in terms of its tourism attractions. In Urla, an important district of İzmir, the "Urla Vineyard Road Route" was created in 2013 and the wine houses on the route have added extra value to the tourism attractiveness of Izmir. In this context, the Urla destination needs to examine the impact of this vineyard route and wine houses on tourists as a destination attraction. Visitors to the region share their positive or negative evaluations and comments about their experiences using different internet-based platforms. The purpose of this study is to determine the characteristics of the prominent attractions on the route by examining the comments shared by those who visit the wineries on the Urla Vineyard Route on TripAdvisor. Qualitative research method was used in the research and comments about the wine houses on the route were subjected to content analysis. According to the analysis results, the common themes on which the comments focused were determined as information about the Urla Vineyard Road Route, information about the facility, internal and external features of the facility, and recommendation status for the facility, information about Urla destination, visitor experience and complaints. Based on these findings, relevant conclusions have been drawn for the field.</p> <p>&nbsp;</p> Davut UYSAL , Mehmet Sedat İPAR Copyright (c) 2024 Journal of Tourism & Gastronomy Studies Mon, 01 Jul 2024 00:00:00 +0300