Journal of Tourism & Gastronomy Studies

Gastronomi ve Mutfak Sanatları Mutfak Uygulama Derslerinde Öğrenci Performansının Değerlendirilmesi İçin Delphi Tekniği ile Oluşturulmuş Rubrik Önerisi (A Recommendation for A Rubric to Be Used in Evaluating Student Performance in Gastronomy and Culinary Arts Practical Courses)

Dila SARIGÜL YILMAZ , Ceyhun UÇUK — Wed, 26 Mar 2025 00:00:00 +0300

In this study, a rubric proposal is presented for use in practical courses in the gastronomy and culinary arts departments, where a more application-oriented approach to education is adopted in Turkiye. The rubric development process in the study was carried out using the Delphi technique. In the rubric development stages, firstly a literature review was conducted and rubric examples used in different disciplines were examined. Then, basic evaluation criteria were collected with open-ended questions in line with the opinions of the expert group consisting of 11 academicians, 11 students and 11 sector professionals. In the second stage, the obtained criteria were presented to the participants and evaluated in terms of measurability and applicability, and necessary revisions were made. Finally, in the third stage, the criteria were prioritized and the final rubric that the experts widely agreed on was created. As a result of these stages, the rubric developed aims to ensure that the weekly, monthly and periodic performances of the students are evaluated more objectively. Rubric has the potential to increase students' academic success by improving their learning processes.

The Role of Tour Guides in Sustainable Tourism Practices

Ayşegül AŞÇI, Duygu YETGİN AKGÜN — Wed, 26 Mar 2025 00:00:00 +0300

Tour guides are important tourism stakeholders who undertake roles in transferring tourism to future generations, using resources efficiently, minimising the destruction of natural areas and ensuring sustainability in tourism. Based on this, the main purpose of the study is to determine the roles of tour guides within the scope of their tours regarding the socio-cultural, economic and environmental dimensions of sustainable tourism. In addition to the main goal of the study, the aim is to uncover the practices of tour guides on tours and their awareness of sustainable tourism. The research data were collected from a total of twenty-six participants working as tour guides between 5 March-16 April, 2024, through an e-interview form. The deductive thematic analysis of the data obtained in the research was carried out using the MAXQDA 2024 software program. As a result of the research, it was revealed that tour guides undertake various roles such as educator/instructor, environmental protector/ protector, and economic promoter regarding sustainable tourism. Tour guides stated that they care about protecting the natural environment of the regions visited on tours and that they are role models for tour participants in this regard. It has been determined that tour guides fulfill practices; preventing damage to historical sites, archaeological remains and findings, and the texture of the place in the socio-cultural dimension of sustainable tourism. They encourage the purchase of handicrafts and natural agricultural products produced by locals in the economic dimension, and warn people not to smoke in archaeological ruins in the environmental dimension. Tour guides' suggestions for sustainable tourism practices include organizing online or hands-on seminars.

The Problem of Overtourism in Slow Cities

Emre YAŞAR , Erge TÜR , Harun ATAMAN — Wed, 26 Mar 2025 00:00:00 +0300

This study provides a comprehensive examination of the overtourism in slow cities from the perspectives of tourism academics. A qualitative research method was utilized, employing structured interviews. The research was conducted with 15 tourism academics and the participants were selected by purposive sampling method. The study aims to provide an in-depth analysis of the causes and consequences associated with overtourism. The research data were analyzed according to the thematic analysis method and the findings were determined. The findings indicate that the impact of social media, inadequate tourism planning, and curiosity about slow cities are among the main causes of overtourism. The consequences of overtourism include environmental degradation, local people’s quality of life, and increased traffic congestion. The study proposes several solutions such as limiting tourism supply, reducing promotional activities, and raising awareness among local people to mitigate overtourism. Furthermore, the importance of implementing policies to preserve the unique characteristics of slow cities and ensure their sustainability has also been emphasized.

Culinary Application of Artisan Chocolate Enriched with Spirulina and Sensorial Evaluation

Betül ÖZTÜRK , Öykü Leyla ÖZGÜN — Wed, 26 Mar 2025 00:00:00 +0300

Creativity in culinary practices goes beyond the methods used to include the use of new alternative food sources to improve the sustainability of the global food system. In this study, spirulina was used to develop artisanal chocolate products to be served in restaurants. Four different recipes were developed using dark, milk, and white chocolate drops in two different shapes: chocolate bars and hemispheres. The recipes were developed in two different ways: directly into the chocolate and as a filler. To achieve an optimal flavor profile, lemon and raspberry were chosen as pairings to mitigate any off-flavors associated with blue-green algae. The developed chocolate products were evaluated by a tasting panel of 15 semi-trained panelists. The chocolate samples were analyzed on a hedonic scale based on sensory attributes such as appearance, taste, smell, color, and texture, and the collected data was evaluated using rank analysis. The overall acceptance results showed that the dark chocolate filled with lemon ganache was perceived as acceptable compared to the other chocolates developed. The study also aimed to explore the potential of alternative food sources as a way to enhance culinary creativity in the restaurant environment.

Süt İşleme Tesisi Olarak Faaliyet Gösteren Coğrafi İşaret Tescilli Peynir Üreticilerinin Güncel Durumu (Current Status of Geographical Indication Registered Cheese Producers Operating As Dairy Processing Facility in Turkey)

Sibel ÖZÇAKMAK , Cem KÖSEMECİ , Asya ÇETİNKAYA , Kadir SÜZME — Wed, 26 Mar 2025 00:00:00 +0300

Geographical Indication (GI) is an intellectual property right owned by the main producers of the product, which protects local products, their producers and consumers. The official site of the Turkish Patent and Trademark Authority (TURKPATENT) Geographical Indications Portal, the only authorized foundation for the registration of GIs, publishes individuals and legal entities with permission activity. The purpose of the study is to evaluate the registration information of cheese varieties protected as GI and the current information on production of GI-registered cheese that are approved by the Ministry of Agriculture and Forestry. The primary data of this study was obtained through the open access database of TURKPATENT and the Food Safety Information System (FSIS). Accordingly, it was determined that forty-one types of local cheese were registered as GI by TURKPATENT, fifteen of these cheeses registered as PDO, there was a total of eighty-five dairy processing plants producing GI-registered in different thirty-one cities in Turkey, it was determined that only nineteen types of GI-registered cheese has been sustainable according to official data recording systems and 19.35% of the GI-registered cheese producer information published on TURKPATENT and FSIS databases was compatible each other.

Sıcak hava fritözü (Airfryer) ve Derin Yağda Kızartma İşleminin Akrilamid Oluşumu Yönünden Karşılaştırılması (Comparison of Airfryer and Deep Frying Process in Terms of Acrylamide Formation)

Erolcan PERÇİNER , İlkay YILMAZ — Wed, 26 Mar 2025 00:00:00 +0300

Today, air fryers are preferred by a wide range of users. Compared to deep frying, air fryers are considered to be both more practical due to fast cooking and healthier due to the low amount of oil used. The main subject of this study is to investigate the formation of acrylamide in meat and potato cooked at the same temperature with air fryer and deep fat frying and to compare the sensory properties of these products. According to the results obtained of the study, more acrylamide formation was observed in products cooked in a air fryer compared to deep frying. Acrylamide content was 24.80 ± 1.18 mg/kg in meat cooked in air fryer and 6.20 ± 0.40 mg/kg in meat cooked in deep oil. In potatoes, 36.00 ± 1.24 mg/kg was found in air fryer and 11.00 ± 0.81 mg/kg in deep fat frying. In conclusion, air fryers, which have been widely used as an alternative to deep frying in recent years and provide less oil usage, need to be investigated in detail to better understand their role in acrylamide formation.

Van Mutfak Kültüründe Özel Gün ve Geçiş Dönemleri Üzerine Bir Araştırma (A Research on Special Days and Transition Periods in Van Culinary Culture)

Ayşegül DAŞDEMİR KIPÇAK, Ayşe Büşra MADENCİ — Wed, 26 Mar 2025 00:00:00 +0300

In this study, the dishes made on special occasions and transition periods in the culinary culture of Van province. The study was conducted using face-to-face interview technique with 14 participants who lived in Van and were at least fifty years old. During the interviews, data were collected from the participants regarding which foods were served in which ceremonies and the practices of these ceremonies. The collected data was analyzed using the “MAXQDA Analytichs Pro 2020” qualitative analysis program. As a result of the analysis, it was seen that the culinary culture of Van province is dominated by meat and dairy products. It has been observed that in the city where animal husbandry is common, products such as cheese and yoghurt are prevalent in the culinary culture. According to the analysis, roasted meat/rice dish is traditionally consumed the most, especially in weddings, funerals and pilgrim welcoming/farewell ceremonies. It was observed that large copper cauldrons called mencel, chrome plates, trays and sieve were used for making desserts.

Tarihi Bölgelerde Algılanan Kültürel Atmosferin Destinasyon Ziyaret Niyeti ve Destinasyon Bağlılığı Üzerindeki Etkisi: Olumlu Duyguların Aracı Rolü (The Effect of Perceived Cultural Atmosphere in Historical Sites on Destination Visit Intention and Destination Attachment: The Mediating Role of Positive Emotions)

Lokman DİNÇ — Wed, 26 Mar 2025 00:00:00 +0300

This research aims to understand the impact of cultural involvement, interaction with locals, traditional activities, and interior decoration on visit intention and destination attachment in historic districts. A total of 212 questionnaires were collected using the quantitative research method, specifically the survey technique. In the study, data was collected from tourists in Bodrum using a convenience sampling method. The collected data was analysed using the structural equation model in the Smart-PLS program. The results of the statistical analysis showed that cultural involvement, interaction with local people, traditional activities and interior decoration significantly and positively influence the development of positive emotions. It was also statistically revealed that positive emotions positively influence tourists' destination attachment and visit intention. Moreover, positive emotion was found to mediate the relationship between cultural involvement, traditional activities and interior design and destination attachment and visit intention. In addition, this research has provided theoretical and practical contributions.

Mersin Marinada Bulunan A’la Carte Restoran Yöneticilerinin Menü Planlamasına Yönelik Yaklaşımlarının Değerlendirilmesi (Evaluation of the Approaches of A’la Carte Restaurant Managers in Mersin Marina Towards Menu Planning)

Kürşad SAYIN — Wed, 26 Mar 2025 00:00:00 +0300

The importance given to marinas within the scope of marine tourism is increasing day by day. In recent years, marinas have become touristic facilities that include many activities (restaurants, shopping malls, etc.) based on customer expectations, and marinas are mostly used by high-income customers who expect quality service. Therefore, marina businesses must have restaurants with quality products on their menus in order to gain potential customers and retain their current customers. The aim of the research is to evaluate the Approaches of A’la Carte Restaurant Managers in Mersin Marina to Menu Planning. In the literature research conducted, no studies have been found on the subject regarding restaurant businesses in marinas. This situation makes the research important. In line with this purpose, semi-structured interview technique was used in the research and face-to-face interviews were conducted with restaurant managers in Mersin Marina. The research concluded that the majority of the managers were self-taught in the industry and that although all of them stated that they found the menu planning process important, they did not include the stakeholders in the process sufficiently during the menu planning phase. It is also concluded that managers make changes to the menus, pay attention to food allergies, vegetarian and vegan elements during the production phase, do not have sufficient information about menu planning, and menus are generally prepared according to the managers' opinions.

Çalışanların Gıda Güvenliğine İlişkin Bilgileri, Tutumları ve Uyum Davranışları Arasındaki İlişkiler ve Denetimlerin Aracılık Rolü: Antalya Otelleri Örneği (Examining the Moderating Role of Inspections in the Relationships Between Employees Knowledge, Attitudes and Behaviors Regarding Food Safety: The Example of Antalya Hotels)

Merve SOLMAZ, Bahattin ÖZDEMİR — Wed, 26 Mar 2025 00:00:00 +0300

Hotel kitchens offer an extensive food service for their guests. This intensity crucially demands employee practices that is fully compliant with food safety regulations. To explain employees’ food safety behaviors, relevant studies mostly rely on the KAP (Knowledge, Attitude, Practices) model. Current study aims at including a moderator variable, which is employees’ evaluations of food safety inspections, into the KAP model besides testing the linear relationships among its conventional variables in a sample of hotel kitchen staff. The data were obtained from kitchen staff working in selected five-star hotels in Antalya through a purposeful and convenience sampling method. Structural equation modeling was performed to test the hypotheses of research model. Analyses showed that there are significant relations among knowledge, attitude and compliance, but the strength of their coefficients are not congruent with the predictions of KAP model. Theoretically concluded that an expansion of KAP model through inclusion of a moderating variable as employees’ evaluations of food safety inspections is useful.

Tarım Ürünlerinin Sürdürülebilir Gastronomi Kapsamında Değerlendirilmesi: Niğde Patatesi Örneği (Evaluation of Agricultural Products within the Scope of Sustainable Gastronomy: Niğde Potato as an Example)

Ebru KEMER, Yüksel Kaan ERTANA — Wed, 26 Mar 2025 00:00:00 +0300

One of the motivations of tourists in gastronomic tourism is to taste local agricultural products, to see how local products are grown and prepared, and to visit food producers. Agricultural products are therefore important both for gastronomic tourism and for the promotion and marketing of towns and cities and the creation of a tourist image with the agri-food policies created. In this context, the aim of the research is to evaluate Niğde potato in terms of sustainable gastronomy and to determine its potential. It also aims to provide suggestions for the evaluation, sustainability, promotion and transfer of Niğde potato as a gastronomic product. For this purpose, a qualitative research method was preferred in the research and data were collected with the help of an interview form. As a result of the research, it was found that sustainable gastronomy has an important place in terms of protecting local resources, reducing environmental impact and keeping local cultures alive and that Niğde potato has social, environmental and economic impacts in terms of sustainable gastronomy.

Gastronomi Turizmi Kapsamında Bartın’daki Restoranlara Yapılan Çevrimiçi Yorumların İncelenmesi (Investigation of Online Comments on Restaurants in Bartın within the Scope of Gastronomy Tourism)

Ahmet ASLAN — Wed, 26 Mar 2025 00:00:00 +0300

Online reviews are an easily accessible source of information for tourists evaluating tourism destinations. These reviews reflect the real experiences and opinions of tourists. In this context, this study aims to examine the online reviews of tourists visiting food and beverage establishments operating in Bartın within the scope of gastronomy tourism. In this qualitatively designed study, the document analysis method was used to collect data, and the data obtained was analyzed using the content analysis method. In this context, five businesses with the highest number of reviews on TripAdvisor were included in the study. A total of 384 reviews were reached, and 247 of them were positive, while 137 of them were negative. Within the research scope, the restaurants' evaluations were grouped under food, service, value, and atmosphere themes. According to the study results, tourists generally stated that the food was delicious, the service quality was high, and the restaurants had a good atmosphere. However, some tourists had negative experiences with food quality, small portions, slow service, and staff behavior. Restaurants should prioritize staff training and speed of service to improve quality and minimize negative feedback. In addition, a balanced approach to food portions and price policy can increase tourist satisfaction.

Anadolu’nun Bilinen En Eski Diyet Yemeği: Doğubayazıt Abdigör Köftesi (The Oldest Known Diet Food in Anatolia: Doğubayazıt Abdigör Meatballs)

Aykut ŞİMŞEK — Wed, 26 Mar 2025 00:00:00 +0300

Local cuisine consists of factors such as cooking techniques, local food and beverages, traditions and customs, table manners and kitchen equipment that are specific to a region. In addition, features such as geographical features, climate, historical background shape the local cuisine. Abdigör Meatball is also identified with the traditional cuisine of Doğubayazıt because it is only known in Ağrı and Doğubayazıt. For this reason, the aim of the study is to examine the production process of this meatball, which is the oldest known diet food in Anatolia, using a semi-structured interview method. In this context, face-to-face interviews were conducted with food businesses and housewives between 15.11.2024 and 25.11.2024. As a result of the interviews, it is seen that only beef, onion and salt are used in the preparation of meatballs. It was determined that it is very important for the beef to be hot (freshly slaughtered) and for the nerves on the meat to be removed in the preparation of the meatball. It has also been determined that meatballs are not made in the center of Ağrı and other districts. It has been determined that the ideal way to serve them is to place the meatballs on rice and serve them with onions. It has also been seen, although rare, that it is made with chicken meat instead of beef.

The Impact of Restaurant Rating Systems on Chefs: A Discourse Analysis of the Film Boiling Point

Önder YAYLA , Cennet BİRGÜLLÜ — Wed, 26 Mar 2025 00:00:00 +0300

Restaurant rating systems are widely regarded as key indicators of quality and prestige in the gastronomy sector, playing a crucial role in shaping the careers of both restaurants and chefs. While these systems promote the maintenance of high standards, they also impose significant psychological and professional burdens on chefs, including stress, burnout, and creative constraints. This study examines the impact of restaurant rating systems on chefs through a Foucauldian discourse analysis of Philip Barantini’s 2021 film Boiling Point. The analysis identifies five key themes: external control and pressure, kitchen hierarchy and authority, customer expectations and psychological toll, work-life balance and emotional exhaustion, and creative constraints imposed by rating systems. The findings reveal that while rating systems enhance a chef’s professional status, they simultaneously function as mechanisms of continuous surveillance, undermining professional autonomy and psychological well-being. The study employs thematic coding and visual analysis to deepen the discourse analysis and illustrate how restaurant rating systems perpetuate systemic pressures on chefs. The results underscore the need for a reevaluation of these systems to ensure a more sustainable and supportive professional environment for culinary professionals.

Mürdümük (Lathyrus sativus L.) Bitkisinin Türk Mutfağında Kullanımı Üzerine Bir Araştırma (A Research on the Use of Grass Pea (Lathyrus sativus L.) Plant in Turkish Cuisine)

Esra DOĞU BAYKUT — Wed, 26 Mar 2025 00:00:00 +0300

One of the biggest environmental, economic and social problems in the world is climate change. In recent years, factors such as decreasing water availability and increasing temperatures due to climate change have caused a decrease in crop yields in agriculture. For these reasons, it has become important to investigate the culinary uses of legumes that are resistant to harsh conditions and are not widely known. Able to grow in unfavorable soil and climate conditions, grass pea (Lathyrus sativus) is a legume that has been grown in Anatolian lands since 8000 BC. This study aims to identify dishes made with grass pea in Turkish cuisine and to develop standard recipes. In the first stage of the study, written sources about the grass pea were examined and data were collected through document analysis. The grass pea used in the study were cultivated by the author. Then, standard recipes for grass pea soup, stuffed grass pea and pava (grass pea paste), which were found to be made with grass pea in Turkish cuisine, were developed. It is recommended that future studies investigate the use of grass pea in different recipes.

Solution of The Problem of Daily Visiting Routes for Tourist Attractions By “The Travelling Salesman Problem”

Kadir Kaan GÖNCÜ — Wed, 26 Mar 2025 00:00:00 +0300

In recent years, it has been observed that there has been an increase in demand for urban tourism as a result of the developments in the fields of technological, economic and communication. The city tourism, where visitors participate for a short time, aims to present all the features that make up the identity of the cities to its guests. The guests who come to the cities for daily visits to the touristic destinations leave the city again after reaching the pre-determined points. This tour process can be modelled as a classical traveling salesman problem. Although there is a large literature on the traveling salesman problem, the number of studies on daily touristic visits is limited. In this study, a problem related to the daily visit of 12 touristic destinations determined by tourism professionals for a city in Europe with a population of approximately 200.000 was examined. The problem modelled as traveling salesman problem has been solved with different heuristic methods.

Sanal Gerçeklik Uygulamalarının Gastronomi Eğitiminde Kullanılmasına İlişkin Deneysel Bir Çalışma (An Experimental Study on The Use of Virtual Reality Applications in Gastronomy Education)

Kağan ÜNÜR, Serdar SÜNNETÇİOĞLU — Wed, 26 Mar 2025 00:00:00 +0300

This study aims to evaluate the opinions of students regarding the use of virtual reality technology, which is one of the developing technologies of today, in gastronomy and culinary arts departments. In this context, students studying in the gastronomy and culinary arts department experienced a game in which they performed kitchen applications with virtual reality glasses. As a result of these experiences, semi-structured questions were directed to the participants with the interview technique, which is one of the qualitative research methods, and the students' answers regarding the use of virtual reality technologies in gastronomy and culinary arts education were obtained. The participants stated that the positive aspects of their experience were; fun, useful for learning, providing the opportunity to get to know the tools, providing experience, useful for predicting dangers, safe, cheap and repeatable. In the negative aspects, they determined; simple content, bad cutting technique, grip and holding problems, hygiene, not being crowded, dizziness, nausea and expensive.

Gastronomy and Culinary Arts Students’ Gastronomy, Culinary, and Art Perception: A Metaphor Analysis

Çağdaş ERTAŞ , Taner NUR — Wed, 26 Mar 2025 00:00:00 +0300

This study explores the gastronomy and culinary arts students’ metaphorical perceptions of gastronomy, culinary, and art. Using a qualitative phenomenological research design, the study employed semi-structured interviews with purposively selected students to uncover the cognitive, cultural, and emotional frameworks shaping their understanding of these concepts. Findings reveal that students perceive gastronomy as a fusion of art, science, and cultural expression, frequently conceptualizing it through metaphors such as a journey, a laboratory, and a canvas of creativity. Culinary are framed within themes of discipline, exploration, and craftsmanship, while art is metaphorically linked to expression, identity, and transformation. The study contributes to gastronmy and culinary arts education by highlighting the pedagogical implications of metaphorical thinking. The research underscores the potential for cross-cultural studies in metaphorical perceptions of gastronomy and culinary arts, offering avenues for future research.

Kemaliye Dut Pekmezinin Geleneksel Üretim Yöntemi ve Gastronomi Turizmi Potansiyeli (Traditional Production Method of Kemaliye Mulberry Pekmez and Its Gastronomy Tourism Potential)

Zeynep BAKKALOĞLU — Wed, 26 Mar 2025 00:00:00 +0300

Kemaliye district of Erzincan ranks third in mulberry production. As a result of the techniques used by the local people in food preservation, the mulberries that increase from raw consumption in the region are dried or processed by making molasses. As a result of these activities, Kemaliye (Eğin) mulberry molasses flavour, which is a part of the culinary culture, has emerged. The traditional production method of Kemaliye (Eğin) mulberry molasses is an important product of the region in terms of gastronomy tourism potential and economic contribution. Based on this importance, this study was carried out in order to reveal the traditional production method, to determine the differences from other traditional production methods, to determine the place of this potential in culinary culture, to record and protect it, to underline the geographical indication potential, to transform it into activities that will bring commercial necessity and increase the tourism potential of the region. As a result of the study, while the traditional production method was carried out by the people living in the region, the data obtained by taking oral and visual records were evaluated by content analysis method. As a result of the evaluation, it was revealed that Kemaliye mulberry molasses differs from other mulberry molasses with its features such as the use of dried mulberries, which is the raw material of Kemaliye mulberry molasses, ensuring condensation by laying in the sun and not using molasses soil.

İşkur İşbaşı Eğitim Programının Konaklama İşletmesi Çalışanlarının Mesleki Gelişimine Etkisi: Antalya Örneği (The Effect of İSKUR on-The-Job Training Program on The Professional Development of Hospitality Employees: The Case of Antalya)

Emre AYKAÇ — Wed, 26 Mar 2025 00:00:00 +0300

The objective of this study is to analyze the impact of İŞKUR's on-the-job training program on the professional development of employees in the hospitality sector. In this context, the study population consists of individuals who have participated in İŞKUR's on-the-job training program in Antalya. Since reaching the entire population is not feasible, a sampling method was employed. Data were collected from the selected sample group using a survey method. During the data analysis phase, descriptive statistics were utilized, correlation analysis was conducted to identify relationships between variables, and regression analysis was performed to examine the impact of independent variable(s) on the dependent variable. The findings indicate a moderately significant relationship between on-the-job training and its sub-dimensions with professional development and confirm that on-the-job training has a positively significant effect on professional development. The results highlight that İŞKUR's on-the-job training programs contribute to the professional growth of hospitality industry employees. These findings offer valuable insights for both employers and policymakers, suggesting that on-the-job training programs can be more effectively leveraged to enhance service quality in the sector. Consequently, these programs can play a crucial role in fostering a more skilled and competent workforce in the labor market.

Gastronomi ve Mutfak Sanatları Öğrencilerinin Mantar Kullanma Durumları ve Mantar Kullanımlarını Etkileyen Faktörler (The Mushroom Usage Status of The Students Studying in The Gastronomy and Culinary Arts Department and The Factors Affecting Their Mushroom Use)

Emel MEMİŞ KOCAMAN, Mehmet Oğuzhan İLBAN, Ali SOLUNOĞLU, Setenay Melek YURTTABİR — Wed, 26 Mar 2025 00:00:00 +0300

Throughout human history, mushrooms have been used as a source of food and medicine. Due to their rich nutrient composition, taste, diversity, and widespread availability in nature, mushrooms are considered a valuable food source. Wild edible mushrooms and cultivated mushrooms have gained increased attention in recent years due to advancements in the field of gastronomy. The literature contains various studies that evaluate mushrooms from gastronomic, touristic, and economic perspectives. This study aims to determine the frequency of mushroom consumption and usage among students in the Gastronomy and Culinary Arts department and to identify the factors influencing this situation. The research employs a quantitative method, specifically the survey model. The data was collected with a structured questionnaire prepared by the researchers. Participants were included in the study through simple random sampling method. 449 questionnaires were collected. The data obtained from the questionnaires were analyzed and evaluated using statistical analysis with the SPSS 23 package program. The findings indicate that male participants consume and use mushrooms more frequently than female participants. Additionally, mushroom usage frequency increases with age, higher academic level, and increased sector experience. It was also found that individuals living in urban areas consume and use mushrooms more frequently compared to those living in rural areas. Mushrooms are most commonly consumed and used during the autumn and winter seasons. It has been concluded that mushrooms are primarily used in the preparation of pizza, main courses/mushroom sauté, and soups, and the most consumed and used mushroom type is cultured mushroom (Agaricus bisporus).

Sürdürülebilirlik ve Atık Yönetiminde Yapay Zekâ: Bir Uygulama Modeli (Artificial Intelligence in Sustainability and Waste Management: An Application Model)

Esra MANKAN, Erdi EREN , Caner SONGÜL — Wed, 26 Mar 2025 00:00:00 +0300

Sürdürülebilir bir gelecek hedefinde gıda atıkları, hem açlıkla mücadele hem de çevre kirliliği konularında büyük bir problem teşkil etmektedir. Daha sürdürülebilir bir dünya için bireysel gıda atık yönetimi oluşturulmalı, gıda atıklarının alternatif kullanım yöntemleri araştırılmalı ve bu konuda farkındalık yaratılmalıdır. Bu kapsamda bu çalışmada gıda atıklarının alternatif kullanım yolları ile sürdürülebilir bir yapının desteklenmesi amaçlanarak, yapay zekâ tabanlı bir uygulama geliştirilmiştir. Uygulamanın temel işlevi, kullanıcıların mutfak atıklarını azaltarak bu atıkları yeniden değerlendirebilecekleri sürdürülebilir öneriler sunmaktır. Uygulama, reçetelerde ortaya çıkan olası gıda atıklarını analiz ederek kullanıcılara alternatif kullanım yolları önermektedir. Algoritma, gıda atıklarının en verimli şekilde değerlendirilmesini sağlamak amacıyla tarife dayalı tahminler ve öneriler sunmaktadır. Araştırma gıda israfını azaltmak, kaynakları daha verimli kullanmak ve çevresel sürdürülebilirliğe katkıda bulunmak için teknolojinin nasıl etkin bir şekilde kullanılabileceğini göstermektedir. Sonuçlar, uygulamanın kullanıcıların sürdürülebilir tüketim alışkanlıklarını geliştirmede etkili bir araç olabileceğini ortaya koymuştur. Ayrıca çalışma, sürdürülebilirlik ve atık yönetimi alanında yapay zekâ destekli çözümlerin etkinliğini vurgulamakta ve gelecekte bu alanda geliştirilebilecek modeller için önemli bir temel sunmaktadır.

Exploring Breakfast Food and The Nutrient Density: An International Perspective

Sümeyra SEVİM , Ezgi Nur ÇINAR , Gözde ŞENTÜRK , Merve ÖKSÜZ DAĞ, Tuğba SOPALI — Wed, 26 Mar 2025 00:00:00 +0300

Breakfast is generally considered the most important meal of the day. Several studies have shown that there is a relationship between eating breakfast and chronic illnesses such as cardiovascular disease, obesity, and metabolic syndrome However, there is no scientific consensus on what constitutes a quality or nutritious breakfast, nor is there a consensus on what constitutes a breakfast meal. While people are consuming breakfast goods more quickly to adapt to the changing lifestyles of today, traditional and incredibly nutritious breakfasts are still enjoyed in many nations. Different cultures, geographical regions, and times have developed diverse eating patterns and conventional meal compositions, including breakfast. Therefore, this research aims to fill this knowledge gap by providing insight into the traditional breakfast cuisines and current breakfast habits of some selected countries. Moreover, the present study also evaluated the nutrient density of a general breakfast meal in each country. In this context, we organized a breakfast meal that included the greatest consumption of food and beverages among the breakfasts belonging to the countries and then calculated Nutrient Rich Food Index (NRF) 9.3. As a result, the NRF score of counties ranged between 25.49 and 42.59, Western-style breakfast including breakfast cereals with whole-cow milk, had an NRF score of 11.37. Consequently, there is a clear need for the preservation and promotion of traditional breakfast practices, even as the food industry is urged to focus on improving the nutritional quality of Western-style breakfast options.

Türkiye’de Turizm ve Ekonomik Büyüme İlişkisi Üzerine Bir İnceleme (A Study on The Relationship Between Tourism and Economic Growth in Türkiye)

Bengü KAYAPALI ASLAN — Wed, 26 Mar 2025 00:00:00 +0300

Tourism has an important place for both developed and developing economies. Considering the fact that tourism revenues affect economic growth, it reveals the contribution of tourism to the development level of the country. As a service sector with economic, social and cultural components, tourism includes many gains such as foreign exchange inflow to a country, employment of qualified human resources, and international competitiveness. Indeed, the increase in demand for tourism in Türkiye, as in the world, reveals the importance and necessity of the development of tourism potential. When the increasing share of tourism revenues in providing the financial resources that countries need in their service delivery is added to this, determining policies for the development of tourism and implementing sustainable policies become more important than ever. Accordingly, this study, which aims to explain the direction of the relationship between tourism revenues and economic growth in Türkiye, examines the relationship between economic growth and tourism in Türkiye between 1995-2020 using the ARLD method. Based on the basic finding obtained in the study that tourism increases economic growth, some policy recommendations for the development of tourism in Türkiye are presented in the conclusion section.

Coğrafi Bilgi Sistemleri Destekli Turizm Rota Planlaması: Nevşehir İli Örneği (Geographic Information Systems-Based Tourism Route Planning: The Case of Nevşehir Province)

Fatih SUCU, Şenay MANTAŞ — Wed, 26 Mar 2025 00:00:00 +0300

Nevşehir province, located in the heart of Cappadocia, is a globally recognized tourist destination with its unique fairy chimneys, underground cities, valleys, and museums. However, tourism activities are often concentrated in popular areas, leading to the underutilization of lesser-known natural and cultural sites. This imbalance causes uneven economic benefits and environmental pressures due to high tourist density. This study integrates road networks, speed limits, and tourist points into a GIS environment, categorizing destinations based on 1, 2, and 3-hour travel distances. The shortest and most optimal routes were identified, and thematic maps were created. The analysis found 239 destinations within 1 hour, 131 within 1-2 hours, and 375 within 2-3 hours from Nevşehir. This diversity enhances tourism potential and ensures a balanced distribution of visitors. Ultimately, this GIS-based model aims to promote lesser-known sites, increase tourism revenue, preserve cultural heritage, and support sustainable development.

Batı Karadeniz Bölgesi’ndeki Yenilebilir Yabani Mantarların Etnomikolojik ve Gastronomik Değerlerinin İncelenmesi (Investigation of Ethnomycological and Gastronomic Values of Edible Wild Mushrooms in the Western Black Sea Region)

Abdulkadir KARANCI, Kadir ÇETİN — Wed, 26 Mar 2025 00:00:00 +0300

Bu araştırma, Batı Karadeniz Bölgesi'ndeki yenilebilir yabani mantarların gastronomik değerlerini ve sürdürülebilir kullanım pratiklerini incelemektedir. Araştırma, yorumlayıcı paradigma çerçevesinde nitel bir yaklaşımla yürütülmüş olup, veri toplama sürecinde yarı yapılandırılmış görüşmeler, saha gözlemleri ve doküman analizi kullanılmıştır. Araştırma, Bolu, Kastamonu, Düzce, Zonguldak, Bartın, Karabük ve Sinop illerini kapsayan, %64’ü ormanlık alanlardan oluşan çalışma bölgesinde gerçekleştirilmiştir. Çalışma örneklemi, kartopu ve ölçüt örnekleme yöntemleriyle belirlenen 5 mantar uzmanı ve 20 yerel katılımcıdan oluşmaktadır. Araştırma sonuçları, bölgede 50 yenilebilir mantar türünün varlığını ortaya koyarken, yerel halkın bunlardan yalnızca 21’ini tanıdığını ve tükettiğini göstermektedir. Bulgular, mantar toplama ve tüketim pratiklerinin kişisel tüketim, ekonomik gelir sağlama ve kültürel aktarım olmak üzere üç temel motivasyona dayandığını ortaya koymaktadır. Yöre halkının mantarları kızartma, haşlama, fırınlama gibi geleneksel pişirme teknikleriyle değerlendirdiği ve salamura, dondurma ve kurutma yöntemleriyle muhafaza ederek yıl boyu tüketime uygun hale getirdiği tespit edilmiştir. Ayrıca araştırma yerel halkın mantar tanımlama ve tüketiminde riskli davranışlar sergilediğini, özellikle zehirli mantarların tespitinde bilimsel olmayan yöntemlere başvurduğunu tespit etmiştir. Bu çalışmanın sonuçları, bölgedeki yenilebilir mantar türlerinin zenginliğine rağmen yerel halkın sınırlı tür bilgisi ve riskli toplama pratikleri nedeniyle hem halk sağlığı hem de biyoçeşitlilik açısından tehditler olduğunu ortaya koymaktadır. Bulgular, geleneksel mantar bilgisinin sistematik bir şekilde belgelenmesi, mantar tüketiminde gıda güvenliği standartlarının geliştirilmesi ve yerel ekonomiye katkı sağlayacak sürdürülebilir mantar turizmi stratejilerinin oluşturulması gerekliliğini vurgulamaktadır.

Uluslararası Öğrencilerin Türk Mutfağı Hakkındaki Görüşleri: Çankırı Karatekin Üniversitesi Örneği (International Students' Opinions about Turkish Cuisine: The Case of Çankırı Karatekin University)

Mikail KARA — Wed, 26 Mar 2025 00:00:00 +0300

The aim of this study is to examine the opinions of international students studying at Çankırı Karatekin University regarding Turkish cuisine. Since culture shapes the identity of human communities and gastronomy tourism is an important part of food culture, opinions in this field are significant. The research was conducted between February 3, 2023, and December 20, 2023, using a survey technique with 530 international students at Çankırı Karatekin University, both online and face-to-face. The research findings indicate that the majority of students have a positive perception of Turkish cuisine, enjoy the dishes, and recommend them. However, some students stated that they find Turkish dishes oily. Additionally, the majority of participants reported that they prefer digital sources, particularly the internet and social media, in their information-gathering processes. These findings reveal international students' perceptions and preferences regarding Turkish cuisine.

Emotional Labor, Domination, and Resistance Pratices in Hotel Businessess: A Semiotic Analysis of the Film My Blind Date with Life

Rümeysa UNAT , Barış ÇIVAK — Wed, 26 Mar 2025 00:00:00 +0300

Although there is research on emotional labor, domination, and resistance in tourism literature, it is thought that semiotic analysis has been overlooked in this area. This study aims to reveal the use of emotional labor, domination, and resistance practices in the hospitality industry through film. For this purpose, the film Mein Blind Date mit dem Leben (My Blind Date with Life) was analyzed. According to the findings, the film's most prominent practices of domination were material domination and status domination. At the same time, it was observed that the main character openly resisted these. It was determined that Sali, the main character of the film, exhibited emotional labor by hiding her visual impairment for the majority of the film to meet the business's demand for "visually healthy people.

Avrupa Birliğinde Coğrafi İşaretler ve Türkiye’nin Mevcut Durumu (Geographical Indications in The European Union and the Current Situation of Turkey)

Salim İBİŞ — Wed, 26 Mar 2025 00:00:00 +0300

Geographically indicated products play a critical role in the protection of local cultural heritage, as well as making significant contributions to regional economic development, acting as an effective tool in the promotion of destinations, creating a touristic attraction and ensuring the protection of the rights of both producers and consumers. The main purpose of this study is to determine the international level of geographically indicated products in the European Union and to evaluate Turkey's current situation in this regard. For this purpose, the data obtained from the eAmbrosia database was analyzed using the content analysis method. Geographically indicated products were classified and explained according to countries, product groups and types of geographical indications, and similarly, the current situation in Turkey was presented. As a result of the research, it was determined that a total of 3909 applications have been made to the EU to date, 91% of which were made by EU member states, the country that made the most applications was Italy, 48% of the total applications were food, 44% were wine, 8% were alcoholic beverages, Turkey had a total of 85 applications and 23 products with registered geographical indications, and Turkey constituted 2% of the total geographical applications.

Turizmde Örgütsel Biyomimikri: Doğadan İlham Alan Sürdürülebilir Yenilikçi Yaklaşımlar (Organizational Biomimicry in Tourism: Sustainable Innovative Approaches Inspired by Nature)

Suudan Gökçe GÖK — Wed, 26 Mar 2025 00:00:00 +0300

Today, the tourism sector is not only focused on economic growth, but also adopts a sustainable approach that includes environmental and social responsibilities. In this context, the concept of biomimicry, inspired by nature, offers innovative and sustainable solutions for tourism businesses. Organizational biomimicry, on the other hand, focuses on tourism businesses optimizing their organizational structures and business processes inspired by examples in nature. This approach enables businesses to achieve their sustainability goals and provide more impressive experiences for tourists. In this context, this study aims to provide a theoretical framework to examine the applicability of biomimicry in the tourism sector and to reveal the potential of biomimicry applications in the tourism sector by combining theoretical concepts with practical applications.

Permakültür Çiftliklerdeki Gastronomi Faaliyetlerinin Değerlendirilmesi (Evaluatıon of Gastronomy Activities in Permaculture Farms)

Öznur DURCAN, Emrah ÖZTÜRK — Wed, 26 Mar 2025 00:00:00 +0300

Within the scope of the principles applied in permaculture farms, organic food production is carried out by organic farming without harming nature. The concept of sustainable gastronomy, which is an issue whose importance is understood today, brings permaculture farms to the forefront in terms of organic food production. In this context, the main purpose of the research is to evaluate the gastronomy activities in permaculture farms from the perspective of the farm owners. The application area of the research consists of 12 permaculture farms in Turkey. Qualitative research method was applied in the research. Within the scope of the research, data were collected from the owners of permaculture farms with semi-structured interview technique. The obtained data were analyzed with descriptive analysis technique. In the research results, it was determined that gastronomy activities are included in permaculture farms and these activities consist of production, cultivation, collection, preparation, cooking, processing and sales stages. It was concluded that participation in these processes reveals cultural interaction, collaborative work and self-sufficiency in farms. In addition, the practices in permaculture farms show that sustainable gastronomy activities exist and support sustainable gastronomy activities. Therefore, it has been determined that permaculture farms constitute an important area for sustainable gastronomy.

Kestane Unu Katkısının Ekşi Mayalı Simitlerin Besleyici ve Fonksiyonel Özelliklerine Etkisi (The Effect of Chestnut Flour Incorporation on the Nutritional and Functional Properties of Sourdough Simit)

Wed, 26 Mar 2025 00:00:00 +0300

Simit holds a significant place in Turkish cuisine, exhibiting diversity in its ingredients and production methods. This study aims to investigate the effects of chestnut flour and sourdough on the nutritional value and functional properties of traditional simit. For this purpose, chestnut flour was substituted at different ratios (5%, 10%, 15%, 20%) with wheat flour, and the produced simit samples were subjected to chemical, physical, and sensory analyses. Sensory evaluations were conducted with a consumer panel of 20 participants to determine overall acceptability levels. The data were analyzed using statistical software, employing ANOVA and Tukey's multiple comparison tests. Chemical analyses revealed that as the chestnut flour content increased, ash, total fat, and dietary fiber levels rose, whereas moisture and protein contents decreased. Color analysis indicated that chestnut flour addition reduced brightness (L*) and yellowness (b*) values while increasing redness (a*) values. Textural analysis results showed that chestnut flour incorporation did not significantly affect hardness, chewiness, and springiness; however, it led to a decrease in cohesiveness and resilience. Sensory evaluations confirmed that all simit samples were generally acceptable. In conclusion, the study determined that chestnut flour enhances the nutritional value of sourdough simit and contributes to a darker color. This study presents an approach that offers valuable insights to the food industry regarding the use of innovative ingredients to improve the functional and nutritional properties of traditional products.

The Relationships Between Food Experience, Destination Food Image, Electronic Word of Mouth and Revisit Intention: A Study on Gaziantep

Neslihan Aybike HÖKELEKLİ , Ebru GÜNEREN — Wed, 26 Mar 2025 00:00:00 +0300

Today, food production and consumption are very critical as part of tourism. The food experience at a destination is an element of attraction for tourists visiting that region, and this feature is effective in revisiting the destination or sharing the experience through Ewom communication. In this research, the relationship between food experience, destination food image, electronic word of mouth communication and revisit intention were discussed. For this purpose, 395 tourists who used social media and had a food experience during their visit to Gaziantep; demographic characteristics, food experiences, destination food image perceptions, electronic word-of-mouth communication and revisit intentions were analyzed using a survey form and quantitative research methods. According to the findings; it has been determined that food experience has a positive effect on destination food image, and destination food image has a significant effect on eWOM communication and revisit intention. Additionally, it was determined that destination food image had a mediating effect on both eWOM communication and revisit intention effect of food experience. The results will contribute to the relevant literature as well as to businesses operating in the food and beverage industry.

Turizm Sektöründe Çalışanlar Üzerine Yapılmış Lisansüstü Tezlerin Bibliyometrik Analizi (Bibliometric Analysis of Graduate Theses on Employees in the Tourism Sector)

Ali KOÇAK — Wed, 26 Mar 2025 00:00:00 +0300

Tourism is a concept widely explored in academic research across various disciplines. To date, it has been extensively studied by researchers in fields such as economics, sociology, marketing, and business. Theses, articles, and conference papers related to tourism hold a significant place in the academic literature. This study aims to systematically compile and analyze the existing body of research by examining graduate theses focusing on employees in the tourism sector through bibliometric analysis. By identifying the prevailing research trends in the field, this study seeks to establish a reference point for future studies. For this purpose, tourism-related theses published in the National Thesis Center of the Council of Higher Education were reviewed, and only those focusing on employees in the tourism sector were included in the analysis. The data were evaluated using percentage and frequency distributions, and bibliometric analysis techniques were applied throughout the research process. The findings indicate that studies on employees in the tourism sector predominantly focus on the relationship between employees and concepts such as burnout, leadership, career, and commitment. This research is expected to serve as a guide for future studies in the field. Moreover, incorporating other academic works beyond graduate theses into the analysis could further enrich the contribution to the literature.

A Study on Conceptualization of Indoor Leisure Constraints and Facilitators

Yenal YAĞMUR — Wed, 26 Mar 2025 00:00:00 +0300

The growing trend of spending more time indoors, commercializing outdoor activities, and the desire for safety and predictability have all contributed to an increasing interest in indoor recreation. This interest has led many organizations and academic circles to recognize the importance of examining the positive and negative aspects of indoor recreation as well as strategies for overcoming obstacles to participation. This study aimed to clarify the characteristics of indoor recreation, its advantages and disadvantages, and strategies for overcoming constraints. A qualitative phenomenological approach was used for the study design, with criterion sampling and inductive content analysis performed on data collected from 57 Generation Z university students. The study found that the characteristics of indoor recreation can be classified as either positive (wellness and identification) or negative (non-wellness), whereas motivations for participation can be categorized as either intrinsic or extrinsic. The constraints on participation were classified as internal, interpersonal, or structural.

6326 Sayılı Turist Rehberliği Meslek Kanunu Değişikliği Üzerine Bir İnceleme (Review on the Amendment of the Tourist Guide Profession Law No. 6326)

Bahadır İnanç ÖZKAN, Ezgi BAYRAM ÖZ, Tuğçe ÖZOĞUL BALYALI — Wed, 26 Mar 2025 00:00:00 +0300

Tourist guides significantly affect the dynamics of a tour, tourist behaviors, and impressions. In this context, professional tourist guides play an important role in the tourism industry. Therefore, professional tourist guides need to clearly understand the opportunities, laws, rules, and regulations offered by a country, and other expected behavioral patterns. The research aims to determine how the members of parliament or politicians perceive the tourist guide profession in the commission where the bill to amend the Tourist Guide Profession Law No. 6326 was made. The document review technique used in qualitative research was preferred. The data related to the research in question was obtained from the minutes published on the Turkish Grand National Assembly Minutes Services Presidency website on 17/02/2024. The relevant document was examined and evaluations were presented regarding the shared opinions. When the commission minutes were examined, the themes created from the opinions of the commission members were “issues related to tourism law” and “roles of Professional tourist guides”. This study is considered important in terms of determining how the tourist guide profession and the people who practice this profession are perceived by the members of parliament or politicians in the Turkish Grand National Assembly. This document is an important policy document/policy text for both tourist guides and tourism stakeholders. An in-depth examination of this document will contribute to making tourism more understandable for all stakeholders.

Restoranlarda İmaj, Hizmet Kalitesi ve Müşteri Vatandaşlık Davranışının Nostaljik Yiyecekler Açısından İncelenmesi (Examination of Image, Service Quality and Customer Citizenshıp Behavior in Restaurants in Terms of Nostalgic Food)

Şeyma Nur ÜZÜM, Erdem TEMELOĞLU — Wed, 26 Mar 2025 00:00:00 +0300

The foods that individuals consume throughout their lives reflect symbolic meanings beyond just meeting biological needs. Each consumed food leaves tangible memories that reflect the past, present, and future (Abarca & Colby, 2016, p. 2-7). Nostalgic foods are those associated with specific places and times in individuals’ lives (Locher, Yoels, Maurer and Ells, 2005, p. 280). The purpose of this research is to determine the impact of serving nostalgic foods in food and beverage establishments on consumers’ perceptions of the service quality and image of the establishment, as well as on their customer citizenship behaviors. Furthermore, the study aims to examine the relationship between nostalgic foods, restaurant image, service quality and customer citizenship behavior. The study population consists of individuals over the age of 18 living in Çanakkale who frequently dine in restaurants. In this context, data were collected from 404 participants reached through convenience sampling using a survey, and percentage, frequency, and correlation analyses were applied to this data. The analyses revealed that the foods referred to as nostalgic reminded individuals of the past. However, a positive significant relationship was found between nostalgic foods and restaurant image, service quality and customer citizenship behavior.

A Comparative Analysis of TripAdvisor Reviews from eWOM Perspective

Gürkan ÇALIŞKAN , Yakup ERDOĞAN , Emrah YAŞARSOY — Wed, 26 Mar 2025 00:00:00 +0300

This research compares TripAdvisor data with managers' opinions from the eWOM perspective. In this study, TripAdvisor data of accommodation businesses operating in Kastamonu were determined and compared with the data obtained from the managers. Content analysis and interview techniques, which are among qualitative research methods, were used in the research. The reviews of the top 10 accommodation businesses with the most comments on TripAdvisor in Kastamonu were analyzed. Additionally, face-to-face interviews were conducted with the managers of accommodation businesses. Nine out of ten accommodation businesses agreed to the interview. Comments and interview statements were divided into themes, grouped, and coded. The MAXQDA analysis program was used to visualize the encoded data. The findings of the research revealed that negative comments are most likely on “service”, “noise”, and “food” themes, while positive comments are on “service”, “staff”, and “food” themes. Managers stated that TripAdvisor plays an important role, especially in sales/marketing, and that they regularly follow and respond to TripAdvisor's comments. The findings clearly show that accommodation businesses should take online reviews into account. In this context, accommodation businesses should include social media platforms in their strategic management processes.

Turistik Ürün Olarak Somut Ve Somut Olmayan Kültür Mirasları İle Keşfedilmemiş Destinasyon: Kadim Şehir Kastamonu Taşköprü (Undiscovered Destinatıon with Tangible and Intangible Cultural Heritage As A Tourist Product: Ancient City Kastamonu Taşköprü)

İrfan YAZICIOĞLU, Hikmet HABERAL — Wed, 26 Mar 2025 00:00:00 +0300

This study was carried out using qualitative research methods to evaluate the tourism potential of Taşköprü district of Kastamonu province. In the research, it was aimed to determine the historical, cultural and natural attractions of the district and to analyse them in the context of tourism. In this direction, methods such as document analysis, field observations and field studies were used. The findings reveal that Taşköprü has an important potential in terms of cultural and nature tourism. However, it has been determined that this potential cannot be sufficiently utilised and that infrastructure deficiencies, lack of promotion and problems related to the protection of cultural heritage restrict tourism development. The district has touristic elements such as the ancient city of Pompeiopolis, rock tombs, traditional wooden mansions, historical mosques and geographically marked products. However, natural landscape elements offer opportunities for nature tourism. In the study, suggestions such as increasing promotional activities, strengthening infrastructure, protecting cultural assets and promoting alternative tourism types are presented for the effective utilisation of tourism potential. The implementation of these comprehensive strategies will support the achievement of sustainable tourism targets and economic development of the district.

Otel İşletmelerinde Müşteri Kaynaklı Stresörlerin İş Tatminine Etkisini İncelemeye Yönelik Bir Araştırma (A Research to Examine the Effect of Customer-Related Stressors on Job Satisfaction in Hotel Businesses)

Gürkan ALAGÖZ, Ali İNANIR — Wed, 26 Mar 2025 00:00:00 +0300

Stress caused by customers emerges as an issue that has an impact on the working systems of employees. Especially due to this situation, employees may experience satisfaction or dissatisfaction in their work. The aim of the research is to reveal the effect of customer-related stress on job satisfaction in hotel businesses. In this context, data were collected from the employees of 5-star hotels in Alanya with the survey technique using convenience sampling method. According to the results of the analysis of the data obtained, it was determined that customer-related stress has a negative effect on the job satisfaction of the employees in general. When we look at the results of the analysis on which factor of customer-related stress affects job satisfaction, we see that customer verbal aggression, unsatisfied customers and uncertain customer expectations have a negative effect on job satisfaction, while the factor of excessive customer expectations does not affect the level of job satisfaction. In line with the findings, some guiding suggestions for hotel managers are presented.

Kahve ve Çikolata Eşleşmesinde Algılanan Duyusal Değer ve Tüketici Beğenisi Boyutlarının İncelenmesi (Investigation of Perceived Sensory Value and Consumer Liking Dimensions in Coffee and Chocolate Pairing)

Rabia BÖLÜKBAŞ, Gizem Sultan KAMAN — Wed, 26 Mar 2025 00:00:00 +0300

In today's food and beverage industry, food pairing is considered a very important concept in determining consumer tastes. Determining consumer tastes is important for success in the food and beverage sector. The aim of this study is to determine the taste compatibility of chocolate with three different cocoa ratios and five different espresso-based coffees. For this purpose, a sensory analysis evaluation was used to determine the taste tendencies and preferences of consumers, to compare the products, to determine the differences between the products and to control the quality. In the study, a panel form prepared by the researchers according to the characteristics of the product was used as a data collection tool. The panel form is of the five-point rating type and this form includes questions related to the taste test. The coffees and chocolates were then presented to trained panelists for tasting and evaluation. In line with the results of the study, it was found that the ratio of bitterness in coffees and the ratio of cocoa in chocolates had a significant effect on the degree of liking: as the bitterness of the coffee increased, chocolates with a low cocoa ratio were liked more, and as the bitterness of the coffee decreased, chocolates with a high cocoa ratio were liked more.

İzmir Sokak Lezzeti Sübyenin Gastronomi Açısından Değerlendirilmesi (Evaluation of Izmir Street Flavor Sübye in Terms of Gastronomy)

Ayşe Duygu ÇETİNKAYA, Seda GENÇ — Wed, 26 Mar 2025 00:00:00 +0300

Izmir, with its rich history and cultural diversity, offers unique street delicacies, one of which is sübye. This cold sorbet, made from crushed and strained melon seeds mixed with sugar and water, has been consumed since the Ottoman period. Despite its refreshing taste and nutritional benefits, sübye is not widely consumed today due to its short shelf life of only 24 hours and the lack of industrial production. This study explores sübye’s history, cultural significance, production method, and health benefits. Due to the limited number of sübye masters in Turkey, interviews were conducted with two experts from Izmir and Manisa. Using a semi-structured interview technique, their insights were analyzed through content analysis. The research highlights sübye’s deep roots in Izmir’s culinary culture and emphasizes the importance of preserving it as cultural heritage. To increase awareness, local administrations are encouraged to promote sübye through various activities, ensuring its recognition and continuation for future generations

Yonuz Eriği’nin Türk Mutfak Kültürü’nde Kullanımı: Çorum’da Nitel Bir Araştırma (Dishes Made with Yonuz Plum (Prunus divaricata var) in Turkish Cuisine: A Qualitative Research in Çorum)

Ali İzzet YILMAZ — Wed, 26 Mar 2025 00:00:00 +0300

This study aims to determine in which dishes the wild plum that is known as “Yonuz Plum” (Prunus divaricata var) in the region is used in Çorum province. In the study conducted with the qualitative research method, a culture pattern was used. Data were collected from 227 participants using a semi-structured interview form. The phenological compounds, nutritional elements, oils and fatty acid composition analyses of Yonuz Plum fruit taken from four different locations were conducted. It was determined that Yonuz Plum, which ripens in September and October, is preserved with methods such as plum paste, marmalade, jam, and drying; and is used in more than 30 dishes to add sourness and flavor. In every district, neighborhood and village of Çorum, different dishes are made using Yonuz Plum, and it is believed that it is especially good for diabetes. The dishes identified in the study can be used as gastronomy products for tourists. The fact that plums grow naturally will attract the attention of tourists who like sour dishes. This research will contribute to the literature by recording the dishes made using Yonuz Plum, which is rarely included in Çorum Culinary Culture studies.

Banket Organizasyonları İçin Kritik Kontrol Listesi Oluşturma: 5 Yıldızlı Otel Örneği (Critical Control for Banqueting Organizations Creating A List: 5 Star Hotel Example)

Kübra EMECAN, Recep YILDIRGAN — Wed, 26 Mar 2025 00:00:00 +0300

The aim of this study is to establish standards for determining control checklists in banquet organizations held in hotels and to develop suggestions for process improvement in banquet operations. Data were obtained through interviews with 30 travel agency employees. The collected data were subjected to content analysis, leading to the identification of six themes, which were analyzed using the MAXQDA 2020 software. The findings indicate that the factors influencing critical success in banquet organizations at accommodation establishments vary. These factors include staff characteristics, the communication strength of the sales department, the quality of technical equipment, the competence of technical personnel, the speed of arrival and room assignment services, and the allocation of rooms based on their specific features. Based on these findings, a critical control checklist for banquet organizations has been proposed.

Yönetsel Güç ve Dijital Liderliğin İç Girişimciliğe Etkisi (The Impact of Managerial Power and Digital Leadership on Intrapreneurship)

Melih KABADAYI, Oğuz TÜRKAY — Wed, 26 Mar 2025 00:00:00 +0300

The entrepreneurial behavior of employees is an important factor that determines the competitiveness, success and sustainability of hotel businesses. Managers play an important role in the workforce exhibiting such behaviors. In this context, the aim of the study is to determine the effects of digital leadership behaviors and managerial power usage of hotel business managers on the intrapreneurial behaviors of employees. The study was conducted with a causal scanning design, one of the quantitative research methods. The research universe consists of hotel employees operating in Istanbul. In order to ensure that the participants represent the universe more, “stratified sampling” and "easy sampling" techniques were used. The research data were collected from 947 hotel employees in 42 different hotels with the survey technique. As a result of the study, it was determined that position power, one of the managerial power dimensions, had a negative and significant effect on the intrapreneurial performance of hotel business employees. No significant effect was observed on the intrapreneurial performance of other managerial power dimensions and digital leadership. However, it was determined that digital leadership did not produce any significant effect on intrapreneurial behavior.

Somut Olmayan Kültürel Miras Listesinde Yer Alan Gastronomik Unsurların Sürdürülebilir Kalkınma Amaçları Açısından Değerlendirilmesi (Gastronomic Elements on the Intangible Cultural Heritage List in Terms of Sustainable Development Goals)

Serkan ÇALIŞKAN — Wed, 26 Mar 2025 00:00:00 +0300

Intangible cultural heritage represents the practices, expressions, narratives, knowledge, skills and related tools, equipment and cultural areas that communities, groups and sometimes individuals accept as their own cultural heritage. In 2003, the United Nations adopted a convention for the protection of intangible cultural heritage and this convention was signed by 178 states. These states prepare reports to add the cultural elements they have determined to their Intangible Cultural Heritage Lists. These cultural elements are also associated with the United Nations 2030 Sustainable Development Goals (SDGs). The study aims to reveal the gastronomic elements included in the Intangible Cultural Heritage List and to reveal their relationship with sustainable development goals. For this purpose, keywords were determined and an inventory consisting of 50 gastronomic elements was created. According to the research results, it was determined that the elements in question overlapped the most with SDG 2 (Zero Hunger), while none of the elements matched SDG 6 (Clean Water and Sanitation) and SDG 9 (Industry, Innovation and Infrastructure). The study emphasized that the intangible cultural heritage inventory, especially gastronomic products, contribute to the achievement of sustainable development goals in terms of economic, social and environmental development and that it is important for these elements to be included in the list.

Endonezya’dan Türkiye’ye Seyahat Eden Turistlerin Seyahat Motivasyonlarında Türk Dizilerinin Rolü (The Role of Turkish TV Series in the Travel Motivations of Tourists Traveling from Indonesia to Türkiye)

Uğur ZEREN, Şenol ÇAVUŞ — Wed, 26 Mar 2025 00:00:00 +0300

This study aims to determine the role of Turkish TV series in the travel decisions of Indonesian tourists to Turkey, the impact of these series on the emotional connection with the destination, and their influence on destination perception. In this context, the study first examines the development process of Turkish TV series worldwide and in Indonesia, analyzing the impact of TV series and films on tourism based on national and international literature, with a specific focus on Indonesian tourists. The research was conducted using the semi-structured interview technique, one of the qualitative research methods. The "Case Study" design was chosen as the research approach, and "Content Analysis" was used as the analytical method. Within this framework, interviews were conducted with 26 Indonesian tourists who visited Turkey. The findings indicate that Turkish TV series significantly influence Indonesian tourists' decisions to visit Turkey. Participants stated that Turkish TV series have a positive impact on their perception of Turkey. This study highlights the potential effects of Turkish TV series on international tourism and provides insights for future research. In this context, it is recommended that cross-national studies focusing on cultural interaction and media consumption habits be conducted.

Chatbotlar: Gelişimi, Sınıflandırılması ve Konaklama İşletmelerinde Kullanımı Üzerine Bir İnceleme (Chatbots: A Review of Their Development, Classification and Use in Accommodation Businesses)

Sibel SÜ ERÖZ — Wed, 26 Mar 2025 00:00:00 +0300

Although the idea of interacting with a computer dates back a long time, the revolutionary developments in technology have made this interaction possible today. It can be expressed that chatbots, whose areas of use have expanded with the advances in artificial intelligence and natural language processing (NLP), have begun to be widely used in the tourism sector along with other sectors. The main aim of the study is to examine the concept of chatbots and explore its areas of use in accommodation businesses. The study have characteristics of traditional compilation. The milestones in the historical development of chatbots and the technologies that form the basis for their classification in parallel with this historical development are explained in the research. The advantages provided by chatbots have been examined from the viewpoint of both guests and management. Advantages from the viewpoint of the guest; it is associated with being accessible 24/7, multilingual support, personalized guest experiences, increasing guest satisfaction and loyalty, reducing guest stress, and performing faster reservation and sales transactions. The advantages for businesses can generally be summarized as optimizing business processes to use resources more efficiently and improving customer services. Otherwise, the study concluded that the use of this technology in accommodation businesses is in its infancy and is rapidly spreading.

Yiyecek İçecek İşletmelerinin Kültürel Değeri Salaş Mekânlar Üzerine Kavramsal Bir Değerlendirme (Cultural Value of Food and Beverage Establishments A Conceptual Evaluation of Shabby Places)

Elif DEMİR, Kübra PEKTAŞ, Nihat DEMİRTAŞ — Wed, 26 Mar 2025 00:00:00 +0300

This study aims to provide a comprehensive answer to the question of what a ‘shabby place’ is by conceptually evaluating the ‘shabby place’ as a cultural value of food and drink establishments. To this end, national and international literature has been extensively reviewed. It was found that shabby places are generally known for their modest decor and affordable menus, offering a friendly and cosy environment. They were found to be an important part of local culture and social relations. In addition to the conceptual evaluation of shabby places, the study found that they have the potential to protect cultural heritage, strengthen the sense of community and increase social interaction. The findings of this study, supported by the literature, highlight the sustainability and cultural importance of these enterprises. It is hoped that the findings of the study will inform future research in the food and beverage sector.

Selçuklu ve Osmanlı Dönemi Kervansaraylarında Yönetim ve Hizmet Yapısı (Management and Servıce Structure in Seljuk and Ottoman Period Caravanserais)

Sedat DEĞİŞGEL — Wed, 26 Mar 2025 00:00:00 +0300

Caravanserais, which are considered the first examples of today's modern accommodation establishments, where many services, especially accommodation and food and beverage, are offered together, took on a structure unique to the Turks during the Seljuk and Ottoman periods, although their history dates back much further. During this period, the caravanserai reached its peak in terms of both its architectural features and management and service structures. It is known that some of the caravanserais in Anatolia are still used efficiently for touristic purposes today. In this study, it is aimed to examine the management, organization and service structures of caravanserais, in other words, the caravanserai employees and the human element in caravanserais. In this descriptive study, secondary data was used. Although there is an extensive literature on the architectural structures of caravanserais, it has been observed that studies on caravanserais, especially in the tourism literature, generally focus on the subject of bringing them into tourism. This study is a first in the Turkish literature in terms of examining human and employee factors in caravanserais. As a result of the study, it was revealed that caravanserais had an effective hierarchical structure, caravanserai officials were experts in their fields, and had versatile functions such as hospital, place of worship, care center, pharmacy, as well as accommodation and food and beverage functions. It has also been understood that all necessary services are provided for draft animals as well as for humans in these facilities.

Turizm ve ağırlama alanında yeşil liderlik araştırmaları: Sistematik literatür taraması (Green Leadership Research in Tourism and Hospitality: A Systematic Literature Review)

Ali Cenk YORULMAZ, Mehmet Bahri SAYDAM, Tuna KARATEPE — Wed, 26 Mar 2025 00:00:00 +0300

This study aims to compile and discuss the existing literature on green leadership as a contemporary issue, to understand the developments in this field better, and to propose suggestions for future research. A systematic literature review, one of the qualitative research methods, was adopted for this purpose. The Web of Science database was searched using keywords such as "green," "sustainability," "leadership," and "tourism." Based on the search results, 85 studies were identified, and after applying inclusion and exclusion criteria, 30 studies were included in the analysis. The findings reveal that "Green Transformational Leadership" is the most commonly examined leadership style by academics in the tourism and hospitality sectors. Additionally, "Green Servant Leadership" and "Green Inclusive Leadership" were frequently investigated leadership styles. Although less commonly, the concepts of "Green Authentic Leadership" and "Green Leadership" in general were also observed in the studies. Furthermore, the study found that mediating variables were used more frequently than moderating variables. This indicates that existing research on green leadership has predominantly focused on mediating mechanisms to explain the impact of leadership styles.

Conceptualising Social Gastronomy Movement from the Perspective of Social Gastronomy Initiatives

Feray YENTÜR — Wed, 26 Mar 2025 00:00:00 +0300

Although hunger and wasting food are two contradicting terms, both food-related issues stand as significant topics on the agenda of various stakeholders. One-third of the food that is produced is wasted along the food chain and one in nine people suffer from hunger. Chefs and food and beverage professionals also feel responsible to fight against these global threats and adopt the principles of sustainable development goals. They use the power of food and engage in social responsibility and social gastronomy practices to make things better for everyone; the vulnerable part of the society in particular. The aim of this research is to provide a comprehensive understanding of social gastronomy concept, its objectives, scope and impact as well as best practices by reviewing the literature. The study is based on secondary data analysis. By reviewing the literature and several social gastronomy initiatives and practices, it is aimed to create awareness about what similar practices can be adopted for a sustainable gastronomy; inspire chefs as well as other food professionals about the concept and provide a basis for further researches.