The present study aims to determine the mediating role of brand love in the relationship between ... more The present study aims to determine the mediating role of brand love in the relationship between CBBE and brand loyalty. The study makes an analysis of CBBE, brand loyalty, and brand love related to Starbucks-a global coffee house and roastery catering concept. The study population comprises customers of the Starbucks enterprises operating in the city of Mersin, Turkey, and adopts a convenience sampling method. During the data collection process, 384 customers of Starbucks stores within Mersin who were over 18 years of age were surveyed. The dependent variables of the study are "brand loyalty" and "brand love," whereas the independent variable is "CBBE". The hypotheses developed in the research model were tested through structural equation modeling (SEM).
Öz
Araştırmada otel işletmelerinde her şey dahil sistemde çalışan mutfak şeflerinin sıfır atık u... more Öz Araştırmada otel işletmelerinde her şey dahil sistemde çalışan mutfak şeflerinin sıfır atık uygulamalarına bakış açılarını belirlemek amaçlanmıştır. Nitel bir durum çalışması olarak planlanan bu çalışmada, durum olarak Antalya beş yıldızlı her şey dahil sistemde çalışan otel belirlenmiştir. Bu kapsamda durum olarak belirlenen bu Antalya'da bulunan beş yıldılzlı her şey dahil otelin mutfak departmanında çalışan 16 kişi ile yarı yapılandırılmış görüşmeler gerçekleştirilmiştir. Katılımcılardan toplanan veriler içerik analizine tabi tutulmuş ve bu analiz sonucunda 'otel mutfağı bölümleri içerisinde meydana gelen atıkların oluşumu', 'otel işletmelerinde her şey dahil sistemin gıda atığı oluşumuna etkisi' ve 'otel işletmelerinde sıfır atık uygulamaları' olmak üzere üç tema belirlenmiştir. Araştırma sonuçlarına göre otel mutfağı içerisinde en çok sıcak, soğuk, kahvaltı ve sebze hazırlık bölümlerinde gıda atığı meydana geldiği belirlenmiştir. Her şey dahil sistemin otel işletmelerinde oluşan gıda atıklarını daha fazla arttırdığı sonucuna ulaşılmış ve her şey dahil sistemde gıda atıklarını engellemenin zor olduğu tespit edilmiştir. Ayrıca otel ve restoran işletmelerinKeywords Abstract Food waste All ınclusive system Cuisine chefs Hotel ede gıda atıklarını en aza indirmek için gıda atıklarının çöplerde ayrıştırıldığı, mutfakta kullanılan yağları varillerde biriktirildiği ve sonrasında ayrıştırıldığı, dolaplarda yiyeceklerin bozulup gıda atığına dönüşümünü engellemek için soğutucuların ısılarını ayarladıkları, artık yemeklerin personel yemekhanesinde değerlendirildiği ve hayvan barınağına gönderildiği ve mutfak personeline eğitimler verildiği belirlenmiştir. Abstract This study was aimed to determine the perspectives of the cuisine chefs, who work in the all-inclusive system at the hotel enterprises, on zero waste applications. In this study, which was planned as a qualitative case study, a five-star hotel working in the all-inclusive system was determined as the case. In this context, semi-structured interviews were held with 17 persons working in the kitchen department of the all-inclusive five-star hotel which was located in Antalya and determined as the case. The data collected from the participants were subjected to content analysis, and as a result of this analysis, three themes were determined: "the occurence of the wastes in the hotel kitchen's sections", "the effect of the all-inclusive system on the occurence of the food waste at the hotel enterprises" and "zero waste applications at the hotel enterprises. According to results of the study, the most food wastage in hotel kitchens occurs in hot, cold, breakfast and vegetable preparation departments. It is inferred from the study that all inclusive system increases the amount of food wastage in hotel establishments. Moreover, it is determined that in hotel and restaurant establishments; food wastes are being separated in waste containers to minimize the food waste, the oils being used in kitchens are being collected in barrels and being separated afterwards, temperatures of the fridges are being tuned to prevent foods from decomposing and turning into food waste, leftover foods are being used in personnel kitchen or being sent to animal shelters, and kitchen personnel are being traine
International Journal of Contemporary Tourism Research, 2020
ÖZET
Bu çalışmada y kuşağı mutfak çalışanlarının kariyer planlamaları ve beklentilerinin ortaya ... more ÖZET Bu çalışmada y kuşağı mutfak çalışanlarının kariyer planlamaları ve beklentilerinin ortaya konması amaçlanmıştır. Bu kapsamda araştırma evreni olarak İstanbul'da bulunan 8 beş yıldızlı otel işletmesinde çalışan y kuşağı mutfak çalışanlarına kolayda örneklem yöntemi ile anket uygulanmış ve toplamda 250 çalışandan veri toplanmıştır. Y kuşağı mutfak çalışanlarından anket yöntemi ile toplanan veriler bağımsız çift örneklem T-testi, tek yönlü varyans analizi (Anova), Post-Hoc ve Açımlayıcı Faktör Analizi uygulanmıştır. Açımlayacı faktör analizi sonucuna göre kariyer planlaması kariyer algısı ve kariyer değişimi olarak iki temel boyut altında toplanmıştır. Ayrıca y kuşağı mutfak çalışanlarının medeni durumuna göre kariyer algıları arasında anlamlı bir farklılık belirlenirken kariyer değişimleri arasında herhangi bir farklılık belirlenememiştir. ABSTRACT This study aims to determine career planning and expectations of kitchen employees from generation Y. In this regard, a survey has been conducted to 250 kitchen employees from generation Y working in eight hotels with five stars located in Istanbul Province. The survey has been conducted with convenience sampling method. Data collected from 250 generation Y culinary employees has been analyzed with Independent Samples T-Test, One Way Analysis of Variance (anova), Post-Hoc, and Exploratory Factor Analysis. According to the results of exploratory factor analysis career planning consists of two main dimensions as "career perception" and "career change". In addition, according to marital status generation Y culinary employees, there is significant difference in regards to career perception whereas there is no significant difference in regards to career change.
Keywords Upscale restaurant Physical environment Dinescape Satisfaction Loyalty Abstract The aim ... more Keywords Upscale restaurant Physical environment Dinescape Satisfaction Loyalty Abstract The aim of the study is to test the validity of the model that determines the effect of the physical environment of upscale restaurants on customer satisfaction and loyalty as well as to test the physical environment factors. The sample group of the study consisted of the customers of five upscale restaurants in Silifke in January-April 2018. A survey technique measuring the physical environment of upscale restaurants (Dinescape) has been used as a data collection tool in the study and descriptive analysis such as arithmetical averages and frequency analysis together with confirmatory factor analysis for construct validity (CFA) and statistical techniques such as exploratory factor analysis (EFA) and reliability analysis have been used to analyze the collected data. Furthermore, the associations between the independent physical environment variable and the dependent variables of satisfaction and loyalty have been analyzed with the Structural Equation Model (SEM). While lighting in terms of the physical environment elements was the most perceived dimension by consumers in the study, it has been determined that the physical environment variable in upscale restaurants has a positive effect on consumer satisfaction and loyalty.
Duygusal zekâ “bireyin kendisinin ve başkalarının duygularını izleyebilme, düşüncelerini ve davra... more Duygusal zekâ “bireyin kendisinin ve başkalarının duygularını izleyebilme, düşüncelerini ve davranışlarını yönlendirmek için edindiği bilgileri kullanma yeteneği” olarak tanımlanmaktadır (Mayer, Salovey ve Caruso, 2008: 504). Bu çerçevede motivasyonun sağlanmasında duygusal zekânın geliştirilmesine yönelik uygulamaların yararlı olabileceği düşünülebilir. Araştırmada turizm sektöründe çalışan üniversite öğrencilerinin duygusal zekâlarının turistik işletmelerdeki motivasyonlarına etkisini belirlemek amaçlanmaktadır. Araştırmanın örneklem grubunu turizm sektöründe en az bir yıllık çalışma deneyimine sahip Mersin Üniversitesi Turizm Fakültesi ve Anamur Meslek Yüksekokulu Turizm Programı’nda öğrenim görmekte olan 203 öğrenci oluşturmaktadır. Çalışma kapsamında veri toplanmasında duygusal zekâyı ölçmek için Wong ve Law (2002) tarafından geliştirilen ölçek (WLEIS-Wong and Law Emotinal Intelligence Scale) ve katılımcıların motivasyonunu ölçmek için ise Dündar, Özutku ve Taşpınar (2007 ) tarafından oluşturulan “İş Motivasyon Ölçeği kullanılmıştır. Elde edilen verilerin analizinde doğrulayıcı faktör analizi, güvenirlik analizi, aritmetik ortalama, standart sapma, Pearson korelâsyon analizi ve regresyon analizi gibi istatistiksel tekniklerden yararlanılmıştır. Araştırma sonucunda duygusal zekâ ile motivasyon arasında pozitif yönde ve istatistiksel olarak anlamlı bir ilişki olduğu ve duygusal zekânın genel motivasyonu, içsel ve dışsal motivasyonu pozitif yönde etkilediği tespit edilmiştir. Anahtar Kelimeler: Duygusal Zekâ, Motivasyon, Turizm Sektörü Abstract Emotional intelligence is defined as “the ability of an individual to monitor his own and others' feelings and to use the knowledge gained to direct one's thoughts and behaviors” (Mayer, Salovey and Caruso, 2008: 504)”. In this sense, it can be thought that applications for improving emotional intelligence in providing motivation can be beneficial. This study aims to investigate the relationship between the emotional intelligence and motivation. The sample group in the study consists of 203 Tourism Faculty and the Anamur Vocational School Tourism Program students who are undergraduate and have got at least one year's work experience in tourism sector. In the scope of this study, Emotional Intelligence Scale (ETS) developed by Wong and Law and Job Motivation Scale developed by Dündar, Özutku and Taşpınar (2007 ) have been selected as the data collection method. IBM SPSS 17 Demo and Lisrel 8.72 package programs were used in the analysis of the data. As a result of the research, there was statistically positive significant relationship between emotional intelligence and motivation. In addition, it is observed that emotional intelligence has a positive impact on intrinsic and extrinsic motivation. Keywords: Emotional Intelligence, Motivation, , Tourism Sector.
Öz Araştırmanın amacı restoranlarda menü bilgilerinin tüketicilerin davranışsal niyetleri üzerine... more Öz Araştırmanın amacı restoranlarda menü bilgilerinin tüketicilerin davranışsal niyetleri üzerine etkisini belirlemektir. Araştırmanın evrenini Mersin Üniversitesi akademik ve idari personeli oluşturmaktadır. Araştırma 2018 yılının Haziran-Ağustos aylarında kolayda örneklem yöntemi ile 395 kişiye uygulanmıştır. Araştırmada toplanılan verilerin analizleri için betimleyici istatistik verilerinin yanında açımlayıcı faktör analizi, korelasyon ve basit doğrusal regresyon analizleri uygulanmıştır. Araştırma sonucunda menü kartı bilgilerinin pozitif yönde ancak çok zayıf düzeyde anlamlı olarak katılımcıların davranışsal niyetlerini etkilediği belirlenmiştir. Keywords Menu knowledge Behavioral intention Nutritional knowledge Product characteristics Abstract The aim of the study was to determine the effect of menu information on the behavioral intentions of consumers in restaurants. The population of the study consists of academic and administrative staff of Mersin University. The study was carried out in June-August 2018 with a sample method of 395 people. In addition to descriptive statistical data, exploratory factor analysis, correlation and simple linear regression analyzes were applied to the data collected in the study. As a result of the study, it has been determined that the information on the menu card had a significant positive influence on the behavioral intentions of the participants on a very insignificant level. *
Gaziantep University Journal of Social Sciences, 2018
Öz Araştırmada turistik bir destinasyon üzerinde tüketici temelli marka değeri modelinin geçerlil... more Öz Araştırmada turistik bir destinasyon üzerinde tüketici temelli marka değeri modelinin geçerliliğini ve boyutlar arasındaki ilişkiyi sınamak amaçlanmaktadır. Araştırmanın örneklem grubu, Anamur ilçesine Haziran ve Temmuz aylarında ziyaret eden yerli ziyaretçilerden oluşmaktadır. Araştırma için veri toplama aracı olarak turistik destinasyonlar için tüketici temelli marka değerini ölçen anket kullanılmış olup, elde edilen verilerin analizinde aritmetik ortalama ve frekans analizi gibi betimsel analizler, yapı geçerliliği için doğrulayıcı faktör analizi ve güvenirlik analizi gibi istatistiksel tekniklerden yararlanılmıştır. Ayrıca belirlenen boyutlar arasındaki ilişkiler Yapısal Eşitlik Modeli (YEM) ile analiz edilmiştir. Araştırma sonucunda, turistik destinasyonlar için tüketici temelli marka değerini oluşturan boyutlar arasında anlamlı pozitif yönde ilişki olduğu belirlenmiştir. Ancak algılanan destinasyon kalitesi ve destinasyon sadakati arasında anlamlı bir ilişki bulunamamıştır.
It is aimed to investigate the validity of the consumer based brand value model and the relationship between dimensions on a tourism destination in the research. The sample group of the study consisted of a domestic visitors to Anamur district in June and July. As a data collection tool for research, a questionnaire was used to measure customer brand values for tourism destinations. In order to analyze the data statistical techniques such as descriptive analysis such as arithmetic mean and frequency analysis, confirmatory factor analysis to construct validity and reliability analysis were used. In addition, relations between the determined dimensions were analyzed by Structural Equation Modeling (YEM). As a result of the research, it was determined that there is a significant positive relationship between the dimensions that constitute customer-based brand value for tourism destinations. However, there was no significant relationship between the perceived destination quality and destination brand loyalty.
The objective of this study is to determine the e-satisfaction of local tourists in terms of on-l... more The objective of this study is to determine the e-satisfaction of local tourists in terms of on-line tourism and manifest its impact on overall satisfaction and furthermore, to establish the affiliation between satisfaction, trust and loyalty. The study population is comprised of local tourists accommodated in hotels who have purchased holidays in Antalya over the internet. A survey measuring e-satisfaction, trust and loyalty has been used as a data collection tool and data has been obtained from 348 participants in total. Descriptive analyses such as percentage, frequency were used to analyze the obtained data and statistical tests such as Confirmatory factor analysis (CFA) and reliability analysis were applied. Furthermore, Structural Equation Modeling (SEM) was used to analyze the association of e-satisfaction, trust and loyalty. The study results reveal that there is a positive association between e-satisfaction with trust and loyalty while trust and loyalty have a strong and positive association. In addition the e-satisfaction scales developed by Szymanski and Hise (2000), Mohamed and Moradi (2011) and Chung and Shin (2008) were ascertained in 6 dimensions. These dimensions are convenience, site design, service quality, security, product selection and informativeness to total 6 dimensions.
Mehmet Akif Ersoy Üniversitesi Sosyal Bilimler Enstitüsü Dergisi, 2016
ÖZ Bu araştırma, Alanya ilçesinde bulunan her şey dahil sistemiyle çalışan beş yıldızlı otellerde... more ÖZ Bu araştırma, Alanya ilçesinde bulunan her şey dahil sistemiyle çalışan beş yıldızlı otellerdeki iş görenlerin örgütsel adalet algılarının iş tatminleri üzerindeki etkisini tespit etmek amacıyla yapılmıştır. Araştırmanın örneklem grubunu Alanya ilçesinde her şey dahil sistemini uygulayan 5 yıldızlı otellerin Haziran-Eylül ayları arasındaki çalışanları oluşturmaktadır. Araştırmada kolayda örneklem yöntemi uygulanmıştır. Uygulama için veri toplama aracı olarak örgütsel adalet ve Minnesota iş tatmini ölçeklerini içeren anketler kullanılmış olup elde edilen verilerin analizinde faktör analizi, güvenirlik analizi, aritmetik ortalama, standart sapma, Pearson korelasyon analizi ve regresyon analizi gibi istatistiksel tekniklerden yararlanılmıştır. Alanya'da beş yıldızlı otellerde çalışan 209 personel üzerinde gerçekleştirilen araştırmanın sonucunda dağıtımsal, işlemsel ve etkileşimsel adaletin iş tatmini üzerinde herhangi bir etkiye sahip olmadığı tespit edilmiştir.
This study aims to investigate the relationship between the organizational justice perception and job satisfaction of the employees those who work in all-inclusive five star hotels in Alanya district. The sample group in the study consists of the employees who work between the period June and September in all-inclusive five star hotels in Alanya. Convenvience sampling method has been applied in the study. Factor analysis, reliability analysis, arithmetic mean and median, standart deviation, Pearson Correlation Coefficient and Regression Analysis are used as statistical methods for data processing. As a result of the survey of 209 employees which was conducted with this purpose in five-stars hotels in
Özet Bu çalışmanın amacı otel işletmelerinde çalışan işgörenlerin sahip oldukları kişilik özellik... more Özet Bu çalışmanın amacı otel işletmelerinde çalışan işgörenlerin sahip oldukları kişilik özelliklerinin iş performanslarıyla olan ilişkilerini belirlemektir. Antalya' daki beş yıldızlı otel işletmelerinde çalışan 402 işgören üzerinde çalışma gerçekleştirilmiştir. Araştırmada " İş Performansı Ölçeği " ve " On-Maddeli Kişilik Ölçeği " ni içeren bir anket ölçüm aracı olarak kullanılmıştır. Araştırmada sırasıyla, faktör analizi, korelasyon analizi ve regresyon analizi ile öne sürülen hipotez test edilmiştir. Araştırma neticesinde; Antalya' da beş yıldızlı otellerde her şey dahil pansiyon sisteminde çalışan işgörenlerin kişilik özelliklerinin iş performanslarına istatistiki açıdan anlamlı bir etkisi olduğu sonucuna ulaşılmıştır. Abstract The objective of this study was to determine the relationship of the personal characteristics of employees working in hotel management with their job performance. The study was carried out with the participation of 402 employees working in five star hotel operations in Antalya. A survey consisting of 'Job performance appraisal' and 'ten-item personality inventory' was used as a measuring tool. The asserted hypothesis of the study was tested with factor analysis, correlation analysis and regression analysis respectively. The results of the study revealed that the personality traits of employees working in five star hotels in Antalya with an all inclusive full board system had a significant impact on their job performances.
Turizmin dünya çapında gelişmesi ile beraber kitle turizmine alternatif turizm türleri de ulusal ... more Turizmin dünya çapında gelişmesi ile beraber kitle turizmine alternatif turizm türleri de ulusal ve uluslararası boyutlarda gelişmekte ve her geçen gün farklı turistik deneyimler alanyazında incelenmektedir. Sürdürülebilir turizm ikliminin yaratılması açısından son derece önemli olan alternatif turizm türlerinden birisi olan gastronomi turizmi de son yıllarda bireylerin sahip oldukları gelirlerde meydana gelen artışlar ve entelektüel düzeylerinin gelişmesi ile beraber adından sıkça söz edilmeye başlanan bir turizm çeşidi haline gelmiştir. Günümüzde sadece zevk için yemek seyahati yapan turistlerin sayısındaki artış, adı geçen turizm türünün yıllar içerisinde daha fazla kişinin katılacağı bir turizm çeşidi olacağını ortaya koymaktadır. Bu çalışmanın amacı, sürdürülebilir gastronomi turizmi için yeni bir alternatif ve yemek deneyimi olan Surf&Turf’u tanıtmaktır. Özellikle Türkiye açısından son derece yeni bir akım olan Surf&Turf’un sürdürülebilir gastronomi turizmi açısından değerlendirilmesi, konunun anlaşılması ve gastronomi turizmine katılacak bireyler tarafından bir alternatif olarak düşünülmesi Surf&Turf trendinin önümüzdeki yıllardaki gelişimi açısından son derece kıymetlidir.
Each touristic approach has its own distinctive attractions. For creating a sustainable tourism atmosphere among the most important alternative tourism kinds, gastronomy tourism have become significant and well-mentioned because people have earned more money and had intellectual life styles lately. Increase in the number of the tourists who travel for only pleasure of eating will make this tourism kind more popular in the future. The aim of this study is to introduce Surf &Turf as a new alternative food experience for sustainable gastronomy tourism. Especially Surf&Turf trending is new for Turkey, it is very important to explain and promote Surf&Turf as an alternative for individuals in Sustainable Gastronomy for future purposes.
Öz Bu araştırmada, yabancı turistlerin Antalya'yı tercih etmesinde etkili olan çekici faktörlerin... more Öz Bu araştırmada, yabancı turistlerin Antalya'yı tercih etmesinde etkili olan çekici faktörlerin belirlenmesi amaçlanmıştır. Araştırmanın örneklem grubu, Antalya ilini 2013 yılında Mayıs ile Ağustos ayları arasında ziyaret eden turistlerden oluşmaktadır. Uygulama için veri toplama aracı olarak çekici seyahat motivasyonunu ölçen anket kullanılmış olup, toplam 408 turistten veri elde edilmiştir. Elde edilen verilerin analizinde aritmetik ortalama, standart sapma gibi betimsel analizlerden, faktör analizi, güvenirlik analizi, t-testi ve varyans analizi gibi istatistiksel testlerden faydalanılmıştır. Araştırma sonucunda, yabancı turistlerin Antalya'yı tercih etmesini etkileyen en önemli iki faktör; hijyen ve güvenlik ve doğal güzellikler olduğu ortaya çıkmıştır. Diğer bir ifadeyle, Antalya'nın güvenli bir şehir olması, temiz olması, güzel sahillerinin olması, iklimi ve doğal parkları yabancı turistlerin Antalya'yı tercih etmesinde etkili olmuştur. Abstract In this research it is aimed to determine the pull factors which affect the foreign tourists choice of Antalya. The sampling group of the research is constituted by the tourists who visited Antalya between May and August in 2013. The data collection tool of the research is the questionairre which measures the travel motivation pull factors, the data from 408 tourists was collected. Descriptive analysis such as arithmetic mean, standard deviation; statistical tests such as factor analysis, reliability analysis, t-test and variance analysis were used in order to analyze the data. As a result the two factors which affect the choice of tourists who prefer Antalya have been found out; hygene and security and natural beauties. In other words tourists prefer Antalya for its being safe, clean, having beatiful beaches, climate and natural parks.
Son yıllarda küresel anlamda ortaya çıkan politik, doğal afet, sağlık ve özellikle ekonomik krizl... more Son yıllarda küresel anlamda ortaya çıkan politik, doğal afet, sağlık ve özellikle ekonomik krizlerin en fazla etkisini gösterdiği sektörlerin başında turizm gelmektedir. Uluslararası seyahatlerin bu krizlerden dolayı risk taşıması, araştırmacıları, turistlerin seyahatleri öncesi olası riskleri azaltıcı çalışmalar yapmaya yöneltmiştir. Küresel çapta krizlerin ortaya çıkması sonucu uluslararası seyahatlere katılan turistlerin risklerden ve belirsizliklerden kaçınmak istemeleri, turizm pazarlamacılarını alternatif pazarlama stratejileri üretmeye zorlamaktadır. Bu araştırmada, Akdeniz’de tatil turizmi için ciddi bir pazar payı bulunan Alanya ilçesine gelen turistlerin tatil öncesi çekim yeri hakkında uyguladıkları risk azaltma stratejileri tespit edilmeye çalışılmış ve demografik özellikler arasındaki farklılıklar ölçülmüştür. Araştırma, 2010 yılının Temmuz ve Ağustos aylarında Alanya ilçesinde 559 kişiye uygulanmıştır. Araştırmanın verileri SPSS kullanılarak faktör analizi, aritmetik ortalama, t-testi ve varyans (ANOVA) analizleri ile ölçülmüştür. Araştırma sonucunda katılımcıların Alanya’ya tatile gelmeden önce uyguladıkları risk azaltma stratejileri ile demografik özellikler arasında anlamlı farklılıklar olduğu tespit edilmiştir./The impacts of problems such as natural catastrophes, epidemics, political events and economic crises existed throughout the world recently, mostly affect turistic activities. These problems lead to various risks in international travels, so tourists tend to make some risk reduction measures against probably encountered problems before their travels. The consequences of various problems occured in global scale and the demand of tourists who attend international travels to stay away from risks and uncertainties, urged marketers to produce alternative strategies. In this study the risk reduction strategies of tourists came to Alanya which is a very important attraction center in the Mediterranean in contex of tourism were investigated and the differences between demographic features were measured. The research was conducted in Alanya on 559 participants-tourists during July and August 2010. Data collected from the field were analysed via SPSS using factor analysis, arithmetic mean, t-Test and varience analysis (ANOVA). The findings of the research indicate that there are meaningful differences between risk reduction strategies and demographic features of tourists before coming to Alanya.
İşletme Araştırmaları Dergisi / Journal of Business Research-Türk, 2014
Özet Bu araştırmada, destinasyon imajı ile destinasyon kişiliği arasındaki ilişkinin ortaya çıkar... more Özet Bu araştırmada, destinasyon imajı ile destinasyon kişiliği arasındaki ilişkinin ortaya çıkarılması amaçlanmıştır. Araştırmanın örneklem grubu, Antalya'nın Alanya ilçesini 2013 yılı Haziran ile Ağustos ayları arasında ziyaret eden turistlerden oluşmaktadır. Uygulama için veri toplama aracı olarak Aaker'in (1997) geliştirdiği marka kişiliği ölçeği ve destinasyon imajını ölçen anket kullanılmış olup, toplam 395 turistten veri elde edilmiştir. Elde edilen verilerin analizinde yüzde, frekans gibi betimsel analizlerden, faktör analizi (doğrulayıcı ve açıklayıcı), güvenirlik analizi gibi istatistiksel testlerden yararlanılmıştır. Bununla birlikte destinasyon imajı ile destinasyon kişiliği arasındaki ilişki, Yapısal Eşitlik Modeli (YEM) ile analiz edilmiştir. Araştırma sonucunda, duygusal imaj ile destinasyon kişiliği arasında negatif yönlü ve çok zayıf bir ilişki olduğu, buna karşın bilişsel imaj ile destinasyon kişiliği arasında ise pozitif yönlü ve kuvvetli bir ilişki olduğu belirlenmiştir. Bununla birlikte araştırmada, Aaker'in (1997) 5 boyuttan oluşan marka kişiliği ölçeği 4 boyut olarak bulunmuştur. Bu boyutlar; heyecan verici, sert, yeterlilik ve samimiyet olarak belirlenmiştir.
The aim of this study was to determine the relationship between destination image and destination personality. The sample group of the study consisted of tourists visiting Alanya district of Antalya province between June and August 2013. A brand personality scale developed by Aaker (1997) and a survey used for grading the destination image were used as tools for collecting data which were obtained from a total of 395 tourists for the application. Descriptive analyses such percentage, frequency, factor analysis (confirmatory and explanatory) as well as statistical tests such as the reliability analysis were used for analyzing the obtained data. In addition the relationship between destination image and destination personality was analyzed with the Structural Equation Modeling (SEM)
At the conclusion of the study there appeared to be negative and very weak
relationship between affective image and destination personality while the relationship
between cognitive image and destination personality appeared to be positive and
strong. In addition Aaker’s (1997) 5 dimensional brand personality grading turned out
to be 4 dimensions. These dimensions were determined as excitement, ruggedness,
competence and sincerity.
The aim of this study was to examine the impact the destination image of Alanya district which is... more The aim of this study was to examine the impact the destination image of Alanya district which is a district of Antalya, one of the main tourism centers in Turkey had on establishing destination loyalty. The sampling group of the study consists of tourists who visited Alanya district of Antalya between the months of June and August in 2012. A survey containing scales pertaining to destination image and destination loyalty was used as a data collection tool for the application and the collected data were analyzed by benefiting from statistical techniques such as factor analysis, reliability analysis, arithmetical average, standard deviation, Pearson correlation analysis and regression analysis. The study concluded that there was a positive and strong affiliation between the destination image which was reported as positive in general by the participants and destination loyalty and that cognitive image had a greater impact on establishing destination loyalty than affective image.
Anatolia – An International Journal of Tourism and Hospitality Research, 2013
The tourism industry is easily influenced by external events such as global political disputes, d... more The tourism industry is easily influenced by external events such as global political disputes, diplomatic relations, natural disasters, outbreaks of disease, and economic
crisis. This vulnerability negatively affects the economies of underdeveloped countries whose main incomes come from tourism. The purposes of this study were to determine
the risk level perceived by the tourists visiting Alanya County, Antalya, during their stay and to determine how their revisit intention is being affected. This study examined the views of 559 tourists visiting Alanya during July 2010 to August 2010. Correlation and regression analyses were applied to evaluate perceived risk levels about Alanya and the effect on revisit intention. As a result of the study, several important risk dimensions were determined and it was shown that some of them were affecting their revisit intention.
The purpose of this study was to determine the factors which influence the tipping propensity of ... more The purpose of this study was to determine the factors which influence the tipping propensity of customers in a la carte restaurants of hotels. The sample group of the study consists of tourists who were accommodated at 5 star hotels in the center of Antalya province between July and September of 2012. A questionnaire taken from a study carried out by Ineson and Martin (1999) which measured the tipping propensities of restaurant customers was used as a data collection tool for the application and data was obtained from a total of 583 tourists. Descriptive analyses such as arithmetical average and standard deviation and statistical tests such as factor analysis, reliability analysis, t-test and variance analysis were used to analyze the collected data. The study revealed that the most important factors influencing the tipping propensity of the participants dining at a la carte restaurants of 5 star hotels were transactionalisation and product quality. The other results of the study revealed that the element of presentability had a more influential impact on the tipping propensity of individuals with high income levels. Product quality had more impact on the tipping propensity of individuals in young age groups than on the tipping propensities of middle-aged (adult) groups. Value for money has a greater impact on the tipping propensities of Swiss and British customers. In addition, customers in the high level income group are more influenced in their tipping propensities by value for money.
The objective of this study was to determine the reasons why foreign tourists travelling to Istan... more The objective of this study was to determine the reasons why foreign tourists travelling to Istanbul for cultural purposes prefer all inclusive package tours. The sample group consisted of foreign tourists who visited Istanbul on an all inclusive package tour between May and July of 2013. Data were obtained from 397 tourists for the study by using a survey to measure the preference for all inclusive package tours. Descriptive analyses such as mean, standard deviation as well as statistical tests such as factor analysis, reliability analysis, t-test and variance analysis were used to analyze the obtained data. The study revealed that the main reasons why foreign tourists coming to Istanbul preferred all inclusive package tours were tour arrangements & service quality, attractions, hotels & airlines. In other words it was evident that when foreign tourists preferred all inclusive package tours when coming to Istanbul they prioritized issues such as the experience of the travel agency, its reputation and the service quality of the tour. Furthermore it was determined that in their preference for all inclusive package tours foreign tourists also underlined the importance of historical and cultural attractions as well as natural attractions, the quality of hotels and the amenities they provided.
International Journal of Science and Research, 2015
The objective of this study was to determine the e-service quality dimensions of web sites offeri... more The objective of this study was to determine the e-service quality dimensions of web sites offering touristic services over the internet to domestic tourists and to measure the affiliation of these dimensions with the quality of e-service as well as the affiliation of the perceived value with the e-service quality. The study population consisted of the academic and administrative staff of Mersin University. E-core service quality (E-S-QUAL) and e-recovery service quality (E-RecS-QUAL) scales and a survey measuring perceived value were used as tools to collect data for the application and data was obtained from 360 recipients in total. Percentage, descriptive analysis such frequency were used to analyze the obtained data as well as explanatory and confirmatory factor analysis (EFA,CFA), statistical tests such as reliability analysis. Furthermore the affiliation between e-service quality and perceived value was analyzed with structural equation modeling (SEM). At the end of the study it was determined that there was a positive and strong affiliation between e-service quality and perceived value. In addition the E-S-QUAL and E-RecS-QUAL scales of Parasuraman, Zeithaml & Malhotra, (2005) consisting of 7 dimensions were found to be 6 in this study. These dimensions are efficiency, system vailability, fulfillment, privacy (ES-QUAL), responsiveness-compensation and contact (E-RecS-QUAL).
Elektronik Sosyal Bilimler Dergisi-Electronic Journal of Social Sciences, 2015
Bu araştırmada, Teknoloji Kabul Modeli (TKM) kapsamında, yerli turistlerin turistik mal veya hizm... more Bu araştırmada, Teknoloji Kabul Modeli (TKM) kapsamında, yerli turistlerin turistik mal veya hizmetlere yönelik e-satın alma eğilimlerini belirlemek amaçlanmıştır. Araştırmanın örneklem grubu, Mersin Üniversitesi akademik ve idari personeli oluşturmaktadır. Uygulama için veri toplama aracı olarak Nunkoo ve Ramkissoon (2013)’un Davis (1989)’in çalışmasından turizme uyarladıkları TKM ölçeğinden yararlanılmış olup, toplam 358
akademik ve idari üniversite personelinden veri elde edilmiştir. Elde edilen verilerin analizinde TKM modelinden faydalanılarak bu modelin boyutları arasındaki ilişkiler Yapısal Eşitlik Modeli (YEM) ile analiz edilmiştir. Araştırma sonucunda, algılanan kullanım kolaylığı ve güven yerli turistlerin e-satın alma tutumlarını anlamlı ve pozitif bir şekilde etkilemektedir. Algılanan riskin ise yerli turistlerin e-satın alma tutumları üzerinde anlamlı ve negatif bir etkiye sahip olduğu belirlenmiştir. /
In the research, it is aimed to determine the e-purchase tendency of domestic tourists’ in touristic goods or services within the Technology Acceptance Model (TAM). The sample group of the research is the academic personal and officers of Mersin University. The data collecting method of the research is TAM scale which
Nunkoo and Ramkissoon (2013) adapted from Davis’ (1989) research and data was taken from 358 academic personnel and officers. The data was analyzed by using Technology Acceptance Model and the relationships among the dimensions of the model were examined by Structural Equation Modeling. In the result of the
research, it is emerged that perceived ease of use and trust affect the e-purchase attitudes of domestic tourists in a positive way. On the other hand perceived risk has a negative effect on domestic tourists’ e-purchase attitudes.
The present study aims to determine the mediating role of brand love in the relationship between ... more The present study aims to determine the mediating role of brand love in the relationship between CBBE and brand loyalty. The study makes an analysis of CBBE, brand loyalty, and brand love related to Starbucks-a global coffee house and roastery catering concept. The study population comprises customers of the Starbucks enterprises operating in the city of Mersin, Turkey, and adopts a convenience sampling method. During the data collection process, 384 customers of Starbucks stores within Mersin who were over 18 years of age were surveyed. The dependent variables of the study are "brand loyalty" and "brand love," whereas the independent variable is "CBBE". The hypotheses developed in the research model were tested through structural equation modeling (SEM).
Öz
Araştırmada otel işletmelerinde her şey dahil sistemde çalışan mutfak şeflerinin sıfır atık u... more Öz Araştırmada otel işletmelerinde her şey dahil sistemde çalışan mutfak şeflerinin sıfır atık uygulamalarına bakış açılarını belirlemek amaçlanmıştır. Nitel bir durum çalışması olarak planlanan bu çalışmada, durum olarak Antalya beş yıldızlı her şey dahil sistemde çalışan otel belirlenmiştir. Bu kapsamda durum olarak belirlenen bu Antalya'da bulunan beş yıldılzlı her şey dahil otelin mutfak departmanında çalışan 16 kişi ile yarı yapılandırılmış görüşmeler gerçekleştirilmiştir. Katılımcılardan toplanan veriler içerik analizine tabi tutulmuş ve bu analiz sonucunda 'otel mutfağı bölümleri içerisinde meydana gelen atıkların oluşumu', 'otel işletmelerinde her şey dahil sistemin gıda atığı oluşumuna etkisi' ve 'otel işletmelerinde sıfır atık uygulamaları' olmak üzere üç tema belirlenmiştir. Araştırma sonuçlarına göre otel mutfağı içerisinde en çok sıcak, soğuk, kahvaltı ve sebze hazırlık bölümlerinde gıda atığı meydana geldiği belirlenmiştir. Her şey dahil sistemin otel işletmelerinde oluşan gıda atıklarını daha fazla arttırdığı sonucuna ulaşılmış ve her şey dahil sistemde gıda atıklarını engellemenin zor olduğu tespit edilmiştir. Ayrıca otel ve restoran işletmelerinKeywords Abstract Food waste All ınclusive system Cuisine chefs Hotel ede gıda atıklarını en aza indirmek için gıda atıklarının çöplerde ayrıştırıldığı, mutfakta kullanılan yağları varillerde biriktirildiği ve sonrasında ayrıştırıldığı, dolaplarda yiyeceklerin bozulup gıda atığına dönüşümünü engellemek için soğutucuların ısılarını ayarladıkları, artık yemeklerin personel yemekhanesinde değerlendirildiği ve hayvan barınağına gönderildiği ve mutfak personeline eğitimler verildiği belirlenmiştir. Abstract This study was aimed to determine the perspectives of the cuisine chefs, who work in the all-inclusive system at the hotel enterprises, on zero waste applications. In this study, which was planned as a qualitative case study, a five-star hotel working in the all-inclusive system was determined as the case. In this context, semi-structured interviews were held with 17 persons working in the kitchen department of the all-inclusive five-star hotel which was located in Antalya and determined as the case. The data collected from the participants were subjected to content analysis, and as a result of this analysis, three themes were determined: "the occurence of the wastes in the hotel kitchen's sections", "the effect of the all-inclusive system on the occurence of the food waste at the hotel enterprises" and "zero waste applications at the hotel enterprises. According to results of the study, the most food wastage in hotel kitchens occurs in hot, cold, breakfast and vegetable preparation departments. It is inferred from the study that all inclusive system increases the amount of food wastage in hotel establishments. Moreover, it is determined that in hotel and restaurant establishments; food wastes are being separated in waste containers to minimize the food waste, the oils being used in kitchens are being collected in barrels and being separated afterwards, temperatures of the fridges are being tuned to prevent foods from decomposing and turning into food waste, leftover foods are being used in personnel kitchen or being sent to animal shelters, and kitchen personnel are being traine
International Journal of Contemporary Tourism Research, 2020
ÖZET
Bu çalışmada y kuşağı mutfak çalışanlarının kariyer planlamaları ve beklentilerinin ortaya ... more ÖZET Bu çalışmada y kuşağı mutfak çalışanlarının kariyer planlamaları ve beklentilerinin ortaya konması amaçlanmıştır. Bu kapsamda araştırma evreni olarak İstanbul'da bulunan 8 beş yıldızlı otel işletmesinde çalışan y kuşağı mutfak çalışanlarına kolayda örneklem yöntemi ile anket uygulanmış ve toplamda 250 çalışandan veri toplanmıştır. Y kuşağı mutfak çalışanlarından anket yöntemi ile toplanan veriler bağımsız çift örneklem T-testi, tek yönlü varyans analizi (Anova), Post-Hoc ve Açımlayıcı Faktör Analizi uygulanmıştır. Açımlayacı faktör analizi sonucuna göre kariyer planlaması kariyer algısı ve kariyer değişimi olarak iki temel boyut altında toplanmıştır. Ayrıca y kuşağı mutfak çalışanlarının medeni durumuna göre kariyer algıları arasında anlamlı bir farklılık belirlenirken kariyer değişimleri arasında herhangi bir farklılık belirlenememiştir. ABSTRACT This study aims to determine career planning and expectations of kitchen employees from generation Y. In this regard, a survey has been conducted to 250 kitchen employees from generation Y working in eight hotels with five stars located in Istanbul Province. The survey has been conducted with convenience sampling method. Data collected from 250 generation Y culinary employees has been analyzed with Independent Samples T-Test, One Way Analysis of Variance (anova), Post-Hoc, and Exploratory Factor Analysis. According to the results of exploratory factor analysis career planning consists of two main dimensions as "career perception" and "career change". In addition, according to marital status generation Y culinary employees, there is significant difference in regards to career perception whereas there is no significant difference in regards to career change.
Keywords Upscale restaurant Physical environment Dinescape Satisfaction Loyalty Abstract The aim ... more Keywords Upscale restaurant Physical environment Dinescape Satisfaction Loyalty Abstract The aim of the study is to test the validity of the model that determines the effect of the physical environment of upscale restaurants on customer satisfaction and loyalty as well as to test the physical environment factors. The sample group of the study consisted of the customers of five upscale restaurants in Silifke in January-April 2018. A survey technique measuring the physical environment of upscale restaurants (Dinescape) has been used as a data collection tool in the study and descriptive analysis such as arithmetical averages and frequency analysis together with confirmatory factor analysis for construct validity (CFA) and statistical techniques such as exploratory factor analysis (EFA) and reliability analysis have been used to analyze the collected data. Furthermore, the associations between the independent physical environment variable and the dependent variables of satisfaction and loyalty have been analyzed with the Structural Equation Model (SEM). While lighting in terms of the physical environment elements was the most perceived dimension by consumers in the study, it has been determined that the physical environment variable in upscale restaurants has a positive effect on consumer satisfaction and loyalty.
Duygusal zekâ “bireyin kendisinin ve başkalarının duygularını izleyebilme, düşüncelerini ve davra... more Duygusal zekâ “bireyin kendisinin ve başkalarının duygularını izleyebilme, düşüncelerini ve davranışlarını yönlendirmek için edindiği bilgileri kullanma yeteneği” olarak tanımlanmaktadır (Mayer, Salovey ve Caruso, 2008: 504). Bu çerçevede motivasyonun sağlanmasında duygusal zekânın geliştirilmesine yönelik uygulamaların yararlı olabileceği düşünülebilir. Araştırmada turizm sektöründe çalışan üniversite öğrencilerinin duygusal zekâlarının turistik işletmelerdeki motivasyonlarına etkisini belirlemek amaçlanmaktadır. Araştırmanın örneklem grubunu turizm sektöründe en az bir yıllık çalışma deneyimine sahip Mersin Üniversitesi Turizm Fakültesi ve Anamur Meslek Yüksekokulu Turizm Programı’nda öğrenim görmekte olan 203 öğrenci oluşturmaktadır. Çalışma kapsamında veri toplanmasında duygusal zekâyı ölçmek için Wong ve Law (2002) tarafından geliştirilen ölçek (WLEIS-Wong and Law Emotinal Intelligence Scale) ve katılımcıların motivasyonunu ölçmek için ise Dündar, Özutku ve Taşpınar (2007 ) tarafından oluşturulan “İş Motivasyon Ölçeği kullanılmıştır. Elde edilen verilerin analizinde doğrulayıcı faktör analizi, güvenirlik analizi, aritmetik ortalama, standart sapma, Pearson korelâsyon analizi ve regresyon analizi gibi istatistiksel tekniklerden yararlanılmıştır. Araştırma sonucunda duygusal zekâ ile motivasyon arasında pozitif yönde ve istatistiksel olarak anlamlı bir ilişki olduğu ve duygusal zekânın genel motivasyonu, içsel ve dışsal motivasyonu pozitif yönde etkilediği tespit edilmiştir. Anahtar Kelimeler: Duygusal Zekâ, Motivasyon, Turizm Sektörü Abstract Emotional intelligence is defined as “the ability of an individual to monitor his own and others' feelings and to use the knowledge gained to direct one's thoughts and behaviors” (Mayer, Salovey and Caruso, 2008: 504)”. In this sense, it can be thought that applications for improving emotional intelligence in providing motivation can be beneficial. This study aims to investigate the relationship between the emotional intelligence and motivation. The sample group in the study consists of 203 Tourism Faculty and the Anamur Vocational School Tourism Program students who are undergraduate and have got at least one year's work experience in tourism sector. In the scope of this study, Emotional Intelligence Scale (ETS) developed by Wong and Law and Job Motivation Scale developed by Dündar, Özutku and Taşpınar (2007 ) have been selected as the data collection method. IBM SPSS 17 Demo and Lisrel 8.72 package programs were used in the analysis of the data. As a result of the research, there was statistically positive significant relationship between emotional intelligence and motivation. In addition, it is observed that emotional intelligence has a positive impact on intrinsic and extrinsic motivation. Keywords: Emotional Intelligence, Motivation, , Tourism Sector.
Öz Araştırmanın amacı restoranlarda menü bilgilerinin tüketicilerin davranışsal niyetleri üzerine... more Öz Araştırmanın amacı restoranlarda menü bilgilerinin tüketicilerin davranışsal niyetleri üzerine etkisini belirlemektir. Araştırmanın evrenini Mersin Üniversitesi akademik ve idari personeli oluşturmaktadır. Araştırma 2018 yılının Haziran-Ağustos aylarında kolayda örneklem yöntemi ile 395 kişiye uygulanmıştır. Araştırmada toplanılan verilerin analizleri için betimleyici istatistik verilerinin yanında açımlayıcı faktör analizi, korelasyon ve basit doğrusal regresyon analizleri uygulanmıştır. Araştırma sonucunda menü kartı bilgilerinin pozitif yönde ancak çok zayıf düzeyde anlamlı olarak katılımcıların davranışsal niyetlerini etkilediği belirlenmiştir. Keywords Menu knowledge Behavioral intention Nutritional knowledge Product characteristics Abstract The aim of the study was to determine the effect of menu information on the behavioral intentions of consumers in restaurants. The population of the study consists of academic and administrative staff of Mersin University. The study was carried out in June-August 2018 with a sample method of 395 people. In addition to descriptive statistical data, exploratory factor analysis, correlation and simple linear regression analyzes were applied to the data collected in the study. As a result of the study, it has been determined that the information on the menu card had a significant positive influence on the behavioral intentions of the participants on a very insignificant level. *
Gaziantep University Journal of Social Sciences, 2018
Öz Araştırmada turistik bir destinasyon üzerinde tüketici temelli marka değeri modelinin geçerlil... more Öz Araştırmada turistik bir destinasyon üzerinde tüketici temelli marka değeri modelinin geçerliliğini ve boyutlar arasındaki ilişkiyi sınamak amaçlanmaktadır. Araştırmanın örneklem grubu, Anamur ilçesine Haziran ve Temmuz aylarında ziyaret eden yerli ziyaretçilerden oluşmaktadır. Araştırma için veri toplama aracı olarak turistik destinasyonlar için tüketici temelli marka değerini ölçen anket kullanılmış olup, elde edilen verilerin analizinde aritmetik ortalama ve frekans analizi gibi betimsel analizler, yapı geçerliliği için doğrulayıcı faktör analizi ve güvenirlik analizi gibi istatistiksel tekniklerden yararlanılmıştır. Ayrıca belirlenen boyutlar arasındaki ilişkiler Yapısal Eşitlik Modeli (YEM) ile analiz edilmiştir. Araştırma sonucunda, turistik destinasyonlar için tüketici temelli marka değerini oluşturan boyutlar arasında anlamlı pozitif yönde ilişki olduğu belirlenmiştir. Ancak algılanan destinasyon kalitesi ve destinasyon sadakati arasında anlamlı bir ilişki bulunamamıştır.
It is aimed to investigate the validity of the consumer based brand value model and the relationship between dimensions on a tourism destination in the research. The sample group of the study consisted of a domestic visitors to Anamur district in June and July. As a data collection tool for research, a questionnaire was used to measure customer brand values for tourism destinations. In order to analyze the data statistical techniques such as descriptive analysis such as arithmetic mean and frequency analysis, confirmatory factor analysis to construct validity and reliability analysis were used. In addition, relations between the determined dimensions were analyzed by Structural Equation Modeling (YEM). As a result of the research, it was determined that there is a significant positive relationship between the dimensions that constitute customer-based brand value for tourism destinations. However, there was no significant relationship between the perceived destination quality and destination brand loyalty.
The objective of this study is to determine the e-satisfaction of local tourists in terms of on-l... more The objective of this study is to determine the e-satisfaction of local tourists in terms of on-line tourism and manifest its impact on overall satisfaction and furthermore, to establish the affiliation between satisfaction, trust and loyalty. The study population is comprised of local tourists accommodated in hotels who have purchased holidays in Antalya over the internet. A survey measuring e-satisfaction, trust and loyalty has been used as a data collection tool and data has been obtained from 348 participants in total. Descriptive analyses such as percentage, frequency were used to analyze the obtained data and statistical tests such as Confirmatory factor analysis (CFA) and reliability analysis were applied. Furthermore, Structural Equation Modeling (SEM) was used to analyze the association of e-satisfaction, trust and loyalty. The study results reveal that there is a positive association between e-satisfaction with trust and loyalty while trust and loyalty have a strong and positive association. In addition the e-satisfaction scales developed by Szymanski and Hise (2000), Mohamed and Moradi (2011) and Chung and Shin (2008) were ascertained in 6 dimensions. These dimensions are convenience, site design, service quality, security, product selection and informativeness to total 6 dimensions.
Mehmet Akif Ersoy Üniversitesi Sosyal Bilimler Enstitüsü Dergisi, 2016
ÖZ Bu araştırma, Alanya ilçesinde bulunan her şey dahil sistemiyle çalışan beş yıldızlı otellerde... more ÖZ Bu araştırma, Alanya ilçesinde bulunan her şey dahil sistemiyle çalışan beş yıldızlı otellerdeki iş görenlerin örgütsel adalet algılarının iş tatminleri üzerindeki etkisini tespit etmek amacıyla yapılmıştır. Araştırmanın örneklem grubunu Alanya ilçesinde her şey dahil sistemini uygulayan 5 yıldızlı otellerin Haziran-Eylül ayları arasındaki çalışanları oluşturmaktadır. Araştırmada kolayda örneklem yöntemi uygulanmıştır. Uygulama için veri toplama aracı olarak örgütsel adalet ve Minnesota iş tatmini ölçeklerini içeren anketler kullanılmış olup elde edilen verilerin analizinde faktör analizi, güvenirlik analizi, aritmetik ortalama, standart sapma, Pearson korelasyon analizi ve regresyon analizi gibi istatistiksel tekniklerden yararlanılmıştır. Alanya'da beş yıldızlı otellerde çalışan 209 personel üzerinde gerçekleştirilen araştırmanın sonucunda dağıtımsal, işlemsel ve etkileşimsel adaletin iş tatmini üzerinde herhangi bir etkiye sahip olmadığı tespit edilmiştir.
This study aims to investigate the relationship between the organizational justice perception and job satisfaction of the employees those who work in all-inclusive five star hotels in Alanya district. The sample group in the study consists of the employees who work between the period June and September in all-inclusive five star hotels in Alanya. Convenvience sampling method has been applied in the study. Factor analysis, reliability analysis, arithmetic mean and median, standart deviation, Pearson Correlation Coefficient and Regression Analysis are used as statistical methods for data processing. As a result of the survey of 209 employees which was conducted with this purpose in five-stars hotels in
Özet Bu çalışmanın amacı otel işletmelerinde çalışan işgörenlerin sahip oldukları kişilik özellik... more Özet Bu çalışmanın amacı otel işletmelerinde çalışan işgörenlerin sahip oldukları kişilik özelliklerinin iş performanslarıyla olan ilişkilerini belirlemektir. Antalya' daki beş yıldızlı otel işletmelerinde çalışan 402 işgören üzerinde çalışma gerçekleştirilmiştir. Araştırmada " İş Performansı Ölçeği " ve " On-Maddeli Kişilik Ölçeği " ni içeren bir anket ölçüm aracı olarak kullanılmıştır. Araştırmada sırasıyla, faktör analizi, korelasyon analizi ve regresyon analizi ile öne sürülen hipotez test edilmiştir. Araştırma neticesinde; Antalya' da beş yıldızlı otellerde her şey dahil pansiyon sisteminde çalışan işgörenlerin kişilik özelliklerinin iş performanslarına istatistiki açıdan anlamlı bir etkisi olduğu sonucuna ulaşılmıştır. Abstract The objective of this study was to determine the relationship of the personal characteristics of employees working in hotel management with their job performance. The study was carried out with the participation of 402 employees working in five star hotel operations in Antalya. A survey consisting of 'Job performance appraisal' and 'ten-item personality inventory' was used as a measuring tool. The asserted hypothesis of the study was tested with factor analysis, correlation analysis and regression analysis respectively. The results of the study revealed that the personality traits of employees working in five star hotels in Antalya with an all inclusive full board system had a significant impact on their job performances.
Turizmin dünya çapında gelişmesi ile beraber kitle turizmine alternatif turizm türleri de ulusal ... more Turizmin dünya çapında gelişmesi ile beraber kitle turizmine alternatif turizm türleri de ulusal ve uluslararası boyutlarda gelişmekte ve her geçen gün farklı turistik deneyimler alanyazında incelenmektedir. Sürdürülebilir turizm ikliminin yaratılması açısından son derece önemli olan alternatif turizm türlerinden birisi olan gastronomi turizmi de son yıllarda bireylerin sahip oldukları gelirlerde meydana gelen artışlar ve entelektüel düzeylerinin gelişmesi ile beraber adından sıkça söz edilmeye başlanan bir turizm çeşidi haline gelmiştir. Günümüzde sadece zevk için yemek seyahati yapan turistlerin sayısındaki artış, adı geçen turizm türünün yıllar içerisinde daha fazla kişinin katılacağı bir turizm çeşidi olacağını ortaya koymaktadır. Bu çalışmanın amacı, sürdürülebilir gastronomi turizmi için yeni bir alternatif ve yemek deneyimi olan Surf&Turf’u tanıtmaktır. Özellikle Türkiye açısından son derece yeni bir akım olan Surf&Turf’un sürdürülebilir gastronomi turizmi açısından değerlendirilmesi, konunun anlaşılması ve gastronomi turizmine katılacak bireyler tarafından bir alternatif olarak düşünülmesi Surf&Turf trendinin önümüzdeki yıllardaki gelişimi açısından son derece kıymetlidir.
Each touristic approach has its own distinctive attractions. For creating a sustainable tourism atmosphere among the most important alternative tourism kinds, gastronomy tourism have become significant and well-mentioned because people have earned more money and had intellectual life styles lately. Increase in the number of the tourists who travel for only pleasure of eating will make this tourism kind more popular in the future. The aim of this study is to introduce Surf &Turf as a new alternative food experience for sustainable gastronomy tourism. Especially Surf&Turf trending is new for Turkey, it is very important to explain and promote Surf&Turf as an alternative for individuals in Sustainable Gastronomy for future purposes.
Öz Bu araştırmada, yabancı turistlerin Antalya'yı tercih etmesinde etkili olan çekici faktörlerin... more Öz Bu araştırmada, yabancı turistlerin Antalya'yı tercih etmesinde etkili olan çekici faktörlerin belirlenmesi amaçlanmıştır. Araştırmanın örneklem grubu, Antalya ilini 2013 yılında Mayıs ile Ağustos ayları arasında ziyaret eden turistlerden oluşmaktadır. Uygulama için veri toplama aracı olarak çekici seyahat motivasyonunu ölçen anket kullanılmış olup, toplam 408 turistten veri elde edilmiştir. Elde edilen verilerin analizinde aritmetik ortalama, standart sapma gibi betimsel analizlerden, faktör analizi, güvenirlik analizi, t-testi ve varyans analizi gibi istatistiksel testlerden faydalanılmıştır. Araştırma sonucunda, yabancı turistlerin Antalya'yı tercih etmesini etkileyen en önemli iki faktör; hijyen ve güvenlik ve doğal güzellikler olduğu ortaya çıkmıştır. Diğer bir ifadeyle, Antalya'nın güvenli bir şehir olması, temiz olması, güzel sahillerinin olması, iklimi ve doğal parkları yabancı turistlerin Antalya'yı tercih etmesinde etkili olmuştur. Abstract In this research it is aimed to determine the pull factors which affect the foreign tourists choice of Antalya. The sampling group of the research is constituted by the tourists who visited Antalya between May and August in 2013. The data collection tool of the research is the questionairre which measures the travel motivation pull factors, the data from 408 tourists was collected. Descriptive analysis such as arithmetic mean, standard deviation; statistical tests such as factor analysis, reliability analysis, t-test and variance analysis were used in order to analyze the data. As a result the two factors which affect the choice of tourists who prefer Antalya have been found out; hygene and security and natural beauties. In other words tourists prefer Antalya for its being safe, clean, having beatiful beaches, climate and natural parks.
Son yıllarda küresel anlamda ortaya çıkan politik, doğal afet, sağlık ve özellikle ekonomik krizl... more Son yıllarda küresel anlamda ortaya çıkan politik, doğal afet, sağlık ve özellikle ekonomik krizlerin en fazla etkisini gösterdiği sektörlerin başında turizm gelmektedir. Uluslararası seyahatlerin bu krizlerden dolayı risk taşıması, araştırmacıları, turistlerin seyahatleri öncesi olası riskleri azaltıcı çalışmalar yapmaya yöneltmiştir. Küresel çapta krizlerin ortaya çıkması sonucu uluslararası seyahatlere katılan turistlerin risklerden ve belirsizliklerden kaçınmak istemeleri, turizm pazarlamacılarını alternatif pazarlama stratejileri üretmeye zorlamaktadır. Bu araştırmada, Akdeniz’de tatil turizmi için ciddi bir pazar payı bulunan Alanya ilçesine gelen turistlerin tatil öncesi çekim yeri hakkında uyguladıkları risk azaltma stratejileri tespit edilmeye çalışılmış ve demografik özellikler arasındaki farklılıklar ölçülmüştür. Araştırma, 2010 yılının Temmuz ve Ağustos aylarında Alanya ilçesinde 559 kişiye uygulanmıştır. Araştırmanın verileri SPSS kullanılarak faktör analizi, aritmetik ortalama, t-testi ve varyans (ANOVA) analizleri ile ölçülmüştür. Araştırma sonucunda katılımcıların Alanya’ya tatile gelmeden önce uyguladıkları risk azaltma stratejileri ile demografik özellikler arasında anlamlı farklılıklar olduğu tespit edilmiştir./The impacts of problems such as natural catastrophes, epidemics, political events and economic crises existed throughout the world recently, mostly affect turistic activities. These problems lead to various risks in international travels, so tourists tend to make some risk reduction measures against probably encountered problems before their travels. The consequences of various problems occured in global scale and the demand of tourists who attend international travels to stay away from risks and uncertainties, urged marketers to produce alternative strategies. In this study the risk reduction strategies of tourists came to Alanya which is a very important attraction center in the Mediterranean in contex of tourism were investigated and the differences between demographic features were measured. The research was conducted in Alanya on 559 participants-tourists during July and August 2010. Data collected from the field were analysed via SPSS using factor analysis, arithmetic mean, t-Test and varience analysis (ANOVA). The findings of the research indicate that there are meaningful differences between risk reduction strategies and demographic features of tourists before coming to Alanya.
İşletme Araştırmaları Dergisi / Journal of Business Research-Türk, 2014
Özet Bu araştırmada, destinasyon imajı ile destinasyon kişiliği arasındaki ilişkinin ortaya çıkar... more Özet Bu araştırmada, destinasyon imajı ile destinasyon kişiliği arasındaki ilişkinin ortaya çıkarılması amaçlanmıştır. Araştırmanın örneklem grubu, Antalya'nın Alanya ilçesini 2013 yılı Haziran ile Ağustos ayları arasında ziyaret eden turistlerden oluşmaktadır. Uygulama için veri toplama aracı olarak Aaker'in (1997) geliştirdiği marka kişiliği ölçeği ve destinasyon imajını ölçen anket kullanılmış olup, toplam 395 turistten veri elde edilmiştir. Elde edilen verilerin analizinde yüzde, frekans gibi betimsel analizlerden, faktör analizi (doğrulayıcı ve açıklayıcı), güvenirlik analizi gibi istatistiksel testlerden yararlanılmıştır. Bununla birlikte destinasyon imajı ile destinasyon kişiliği arasındaki ilişki, Yapısal Eşitlik Modeli (YEM) ile analiz edilmiştir. Araştırma sonucunda, duygusal imaj ile destinasyon kişiliği arasında negatif yönlü ve çok zayıf bir ilişki olduğu, buna karşın bilişsel imaj ile destinasyon kişiliği arasında ise pozitif yönlü ve kuvvetli bir ilişki olduğu belirlenmiştir. Bununla birlikte araştırmada, Aaker'in (1997) 5 boyuttan oluşan marka kişiliği ölçeği 4 boyut olarak bulunmuştur. Bu boyutlar; heyecan verici, sert, yeterlilik ve samimiyet olarak belirlenmiştir.
The aim of this study was to determine the relationship between destination image and destination personality. The sample group of the study consisted of tourists visiting Alanya district of Antalya province between June and August 2013. A brand personality scale developed by Aaker (1997) and a survey used for grading the destination image were used as tools for collecting data which were obtained from a total of 395 tourists for the application. Descriptive analyses such percentage, frequency, factor analysis (confirmatory and explanatory) as well as statistical tests such as the reliability analysis were used for analyzing the obtained data. In addition the relationship between destination image and destination personality was analyzed with the Structural Equation Modeling (SEM)
At the conclusion of the study there appeared to be negative and very weak
relationship between affective image and destination personality while the relationship
between cognitive image and destination personality appeared to be positive and
strong. In addition Aaker’s (1997) 5 dimensional brand personality grading turned out
to be 4 dimensions. These dimensions were determined as excitement, ruggedness,
competence and sincerity.
The aim of this study was to examine the impact the destination image of Alanya district which is... more The aim of this study was to examine the impact the destination image of Alanya district which is a district of Antalya, one of the main tourism centers in Turkey had on establishing destination loyalty. The sampling group of the study consists of tourists who visited Alanya district of Antalya between the months of June and August in 2012. A survey containing scales pertaining to destination image and destination loyalty was used as a data collection tool for the application and the collected data were analyzed by benefiting from statistical techniques such as factor analysis, reliability analysis, arithmetical average, standard deviation, Pearson correlation analysis and regression analysis. The study concluded that there was a positive and strong affiliation between the destination image which was reported as positive in general by the participants and destination loyalty and that cognitive image had a greater impact on establishing destination loyalty than affective image.
Anatolia – An International Journal of Tourism and Hospitality Research, 2013
The tourism industry is easily influenced by external events such as global political disputes, d... more The tourism industry is easily influenced by external events such as global political disputes, diplomatic relations, natural disasters, outbreaks of disease, and economic
crisis. This vulnerability negatively affects the economies of underdeveloped countries whose main incomes come from tourism. The purposes of this study were to determine
the risk level perceived by the tourists visiting Alanya County, Antalya, during their stay and to determine how their revisit intention is being affected. This study examined the views of 559 tourists visiting Alanya during July 2010 to August 2010. Correlation and regression analyses were applied to evaluate perceived risk levels about Alanya and the effect on revisit intention. As a result of the study, several important risk dimensions were determined and it was shown that some of them were affecting their revisit intention.
The purpose of this study was to determine the factors which influence the tipping propensity of ... more The purpose of this study was to determine the factors which influence the tipping propensity of customers in a la carte restaurants of hotels. The sample group of the study consists of tourists who were accommodated at 5 star hotels in the center of Antalya province between July and September of 2012. A questionnaire taken from a study carried out by Ineson and Martin (1999) which measured the tipping propensities of restaurant customers was used as a data collection tool for the application and data was obtained from a total of 583 tourists. Descriptive analyses such as arithmetical average and standard deviation and statistical tests such as factor analysis, reliability analysis, t-test and variance analysis were used to analyze the collected data. The study revealed that the most important factors influencing the tipping propensity of the participants dining at a la carte restaurants of 5 star hotels were transactionalisation and product quality. The other results of the study revealed that the element of presentability had a more influential impact on the tipping propensity of individuals with high income levels. Product quality had more impact on the tipping propensity of individuals in young age groups than on the tipping propensities of middle-aged (adult) groups. Value for money has a greater impact on the tipping propensities of Swiss and British customers. In addition, customers in the high level income group are more influenced in their tipping propensities by value for money.
The objective of this study was to determine the reasons why foreign tourists travelling to Istan... more The objective of this study was to determine the reasons why foreign tourists travelling to Istanbul for cultural purposes prefer all inclusive package tours. The sample group consisted of foreign tourists who visited Istanbul on an all inclusive package tour between May and July of 2013. Data were obtained from 397 tourists for the study by using a survey to measure the preference for all inclusive package tours. Descriptive analyses such as mean, standard deviation as well as statistical tests such as factor analysis, reliability analysis, t-test and variance analysis were used to analyze the obtained data. The study revealed that the main reasons why foreign tourists coming to Istanbul preferred all inclusive package tours were tour arrangements & service quality, attractions, hotels & airlines. In other words it was evident that when foreign tourists preferred all inclusive package tours when coming to Istanbul they prioritized issues such as the experience of the travel agency, its reputation and the service quality of the tour. Furthermore it was determined that in their preference for all inclusive package tours foreign tourists also underlined the importance of historical and cultural attractions as well as natural attractions, the quality of hotels and the amenities they provided.
International Journal of Science and Research, 2015
The objective of this study was to determine the e-service quality dimensions of web sites offeri... more The objective of this study was to determine the e-service quality dimensions of web sites offering touristic services over the internet to domestic tourists and to measure the affiliation of these dimensions with the quality of e-service as well as the affiliation of the perceived value with the e-service quality. The study population consisted of the academic and administrative staff of Mersin University. E-core service quality (E-S-QUAL) and e-recovery service quality (E-RecS-QUAL) scales and a survey measuring perceived value were used as tools to collect data for the application and data was obtained from 360 recipients in total. Percentage, descriptive analysis such frequency were used to analyze the obtained data as well as explanatory and confirmatory factor analysis (EFA,CFA), statistical tests such as reliability analysis. Furthermore the affiliation between e-service quality and perceived value was analyzed with structural equation modeling (SEM). At the end of the study it was determined that there was a positive and strong affiliation between e-service quality and perceived value. In addition the E-S-QUAL and E-RecS-QUAL scales of Parasuraman, Zeithaml & Malhotra, (2005) consisting of 7 dimensions were found to be 6 in this study. These dimensions are efficiency, system vailability, fulfillment, privacy (ES-QUAL), responsiveness-compensation and contact (E-RecS-QUAL).
Elektronik Sosyal Bilimler Dergisi-Electronic Journal of Social Sciences, 2015
Bu araştırmada, Teknoloji Kabul Modeli (TKM) kapsamında, yerli turistlerin turistik mal veya hizm... more Bu araştırmada, Teknoloji Kabul Modeli (TKM) kapsamında, yerli turistlerin turistik mal veya hizmetlere yönelik e-satın alma eğilimlerini belirlemek amaçlanmıştır. Araştırmanın örneklem grubu, Mersin Üniversitesi akademik ve idari personeli oluşturmaktadır. Uygulama için veri toplama aracı olarak Nunkoo ve Ramkissoon (2013)’un Davis (1989)’in çalışmasından turizme uyarladıkları TKM ölçeğinden yararlanılmış olup, toplam 358
akademik ve idari üniversite personelinden veri elde edilmiştir. Elde edilen verilerin analizinde TKM modelinden faydalanılarak bu modelin boyutları arasındaki ilişkiler Yapısal Eşitlik Modeli (YEM) ile analiz edilmiştir. Araştırma sonucunda, algılanan kullanım kolaylığı ve güven yerli turistlerin e-satın alma tutumlarını anlamlı ve pozitif bir şekilde etkilemektedir. Algılanan riskin ise yerli turistlerin e-satın alma tutumları üzerinde anlamlı ve negatif bir etkiye sahip olduğu belirlenmiştir. /
In the research, it is aimed to determine the e-purchase tendency of domestic tourists’ in touristic goods or services within the Technology Acceptance Model (TAM). The sample group of the research is the academic personal and officers of Mersin University. The data collecting method of the research is TAM scale which
Nunkoo and Ramkissoon (2013) adapted from Davis’ (1989) research and data was taken from 358 academic personnel and officers. The data was analyzed by using Technology Acceptance Model and the relationships among the dimensions of the model were examined by Structural Equation Modeling. In the result of the
research, it is emerged that perceived ease of use and trust affect the e-purchase attitudes of domestic tourists in a positive way. On the other hand perceived risk has a negative effect on domestic tourists’ e-purchase attitudes.
VIII. ULUSAL IV. ULUSLARARASI DOĞU AKDENİZ TURİZM SEMPOZYUM /VIII. NATIONAL IV. INTERNATIONAL EASTERN MEDITERRANEAN TOURISM SYMPOSIUM , 2019
Aim: The aim of the study is to create an awareness for the development of rural tourism and to e... more Aim: The aim of the study is to create an awareness for the development of rural tourism and to evaluate the perceptions of rural tourism. Method: In this study, the phenomendogical pattern of qualitative research desing was made and easily accessible sampling method was used from purposive sampling methods. Findings: Participants mention the concept of rural tourism as the nature, culture, economy and promotion; Anamur's regional products of banana, strawberries, oranges, golevez, mushrooms, olives and avocados, advertising and promotion for the development of rural tourism in Anamur, the removal/reduction of greenhouses, development of social tourism, seasonality problem solving, development of tourism types such as trekking, camping, hunting; protection of the environment and solving transportation problems; the strong characteristics of Anamur in the development of rural tourism: the fertility of the land, the climate and vegetation, the clean sea and the coast, the preservation of the local culture, the continuity of agriculture, the geographical location, the natural beauties, the adequate rural resources and the plateaus. Results and Offers: As the results of the research, it has been found out that the students are positive about the applicability of rural tourism in Anamur, and in order to raise awareness in all parts of the society for further studies to be done, it is recommended to conduct research to measure the perception of rural tourism in different social groups and to put rural tourism into the curriculum of high school and university to raise awareness of it. Limitation: The research was applied to the associate degree students who received tourism education in the district of Anamur. Originality: Research is a qualitative study on rural tourism for the first time in Anamur. The tourism program will guide rural tourism perceptions sector practitioners to associate degree students.
VIII. ULUSAL IV. ULUSLARARASI DOĞU AKDENİZ TURİZM SEMPOZYUM / VIII. NATIONAL IV. INTERNATIONAL EASTERN MEDITERRANEAN TOURISM SYMPOSIUM, 2019
Aim: Determine the gastronomy traditions of Christians living in Hatay province on their religiou... more Aim: Determine the gastronomy traditions of Christians living in Hatay province on their religious holidays and generate awareness to ensure their sustainability. Method: The snowball sampling technique with descriptive analysis and purposeful sampling methods was chosen from among qualitative data analysis methods to be used in the study. In addition, semi-structured interview technique was used as a data collection method. Findings: The study findings indicated that mainly two large festivals (Christmas and Easter) were celebrated and the same traditional dishes were served at both festivals. Results and Suggestions: The different cultural structure of the Christian community, which has been living in the Hatay region for centuries, has a significant cultural richness in terms of faith tourism and gastronomic tourism in the region. Therefore, the integration of local dishes and traditions together with faith tourism will increase the attractiveness of the region's tourism. Limitation: The study was applied to the Christian community living in the province of Hatay and for participants over the age of 25. Originality: Evaluation of the traditions of Christian populations living in Hatay region in the context of intangible cultural heritage and faith tourism.
It is aimed to increase the awareness of the ancient city of Anemurium as well as identifying its... more It is aimed to increase the awareness of the ancient city of Anemurium as well as identifying its positive and negative aspects within the context of sustainability of cultural tourism. While expressing the experiences of local and foreign visitors who come to the ancient city of Anemurium, a content analysis was preferred among the qualitative research methods in order to evaluate positive and negative comments. The research sampling consists of 59 comments that were made to share the experiences on the website “www.tripadvisor.com” between November, 26th 2013 and September, 9th 2017. Data were analyzed through Nvivo 11qualitativeanalysissoftware. Commentators stated that the ancient city of Anemurium has natural and cultural attraction, yet it is under threat in terms of its physical sustainability as a result of insufficient protection and mismanagement and lack of care and restoration.
Theaim of the research is to find out the visitors' satisfaction, expectations and motivation att... more Theaim of the research is to find out the visitors' satisfaction, expectations and motivation attending the International Orange Blossom Carnivalin Adana. The data in the research was collected through questionnares. By applying qualitative and quantitative research methods during events of Adana Orange Blossom Carnival in 2018, the survey was conducted through face-to-face interviews with 315 people. For the data analysis of the closed-ended questions of the research, reliability, mean and Standard deviation were calculated. For the open-ended questions, content analysis was conducted among qualitative research methods. In the research findings, visitors' perceptions of expectations, satisfaction and motivation were found out.
In order to understanding the purpose of dark tourism research is to determine the domestic touri... more In order to understanding the purpose of dark tourism research is to determine the domestic tourists, who visit the Ulucanlar Prison Museum, motivating factors and positive and negative feelings. In the research, among the qualitative research methods, content analysis is preferred to determine the visitors motivating factors and their positive and negative feelings. Total 127 reviews based on domestic tourists comments, are kept to content analysis. In this case, while the research’s ideal population creats all domestic tourists visiting Ulucanlar Prison Museum, domestic tourists who left comments about Ulucanlar Prison Museum on www.tripadvisor.com website, creats real population. In the research, according to visitors reviews classified that 6 dimensions (motivation of visitors, both positive and negative senses of visitors, the prison museum activities, experiences, suggestions to other visitors and wishes) are identified.
Turizmin dünya çapında gelişmesi ile beraber kitle turizmine
alternatif turizm türleri de ulusal ... more Turizmin dünya çapında gelişmesi ile beraber kitle turizmine alternatif turizm türleri de ulusal ve uluslararası boyutlarda gelişmekte ve her geçen gün farklı turistik deneyimler alanyazında incelenmektedir. Sürdürülebilir turizm ikliminin yaratılması açısından son derece önemli olan alternatif turizm türlerinden birisi olan gastronomi turizmi de son yıllarda bireylerin sahip oldukları gelirlerde meydana gelen artışlar ve entelektüel düzeylerinin gelişmesi ile beraber adından sıkça söz edilmeye başlanan bir turizm çeşidi haline gelmiştir. Günümüzde sadece zevk için yemek seyahati yapan turistlerin sayısındaki artış, adı geçen turizm türünün yıllar içerisinde daha fazla kişinin katılacağı bir turizm çeşidi olacağını ortaya koymaktadır. Bu çalışmanın amacı,sürdürülebilir gastronomi turizmi için yeni bir alternatif ve yemek deneyimi olan Surf&Turf’u tanıtmaktır. Özellikle Türkiye açısından son derece yeni bir akım olan Surf&Turf’un sürdürülebilir gastronomi turizmi açısından değerlendirilmesi, konunun anlaşılması ve gastronomi turizmine katılacak bireyler tarafından bir alternatif olarak düşünülmesi Surf&Turf trendinin önümüzdeki yıllardaki gelişimi açısından son derece kıymetlidir.
Bu çalışmanın amacı yerli turistlerin tatil süreçlerinde sosyal medyayı ne şekilde değerlendirdik... more Bu çalışmanın amacı yerli turistlerin tatil süreçlerinde sosyal medyayı ne şekilde değerlendirdikleri ve sosyal medya kullanımının bireylerin tatil kararlarına etkilerini tespit etmektir. Çalışmanın örneklem grubunu, Mersin Üniversitesi akademik ve idari personeli oluşturmaktadır. Veri toplama aracı olarak Fotis, Buhalis ve Rossides (2012)’in tatil planlama sürecinde sosyal medya kullanımı ve etkisi isimli çalışmalarında kullandıkları ölçekten istifade edilmiştir. Elde edilen verilerin analizinde sırasıyla aritmetik ortalama, standart sapma gibi betimsel analizlerden, açıklayıcı ve doğrulayıcı faktör analizi, güvenirlik ve regresyon analizi gibi istatistiksel testlerden faydalanılmıştır. Araştırma sonucunda yerli turistlerin tatil süreçleri (tatil öncesi, tatil süreci ve tatil sonrası) tespit edilmiş ve katılımcıların tatil öncesinde sosyal medya kullanımlarının tatil kararlarını etkilediği sonucuna ulaşılmıştır.
Bu çalışmada, Anamur’da turizm sektörünün gelişmesine engel olan unsurları tespit ederek, turizm ... more Bu çalışmada, Anamur’da turizm sektörünün gelişmesine engel olan unsurları tespit ederek, turizm sektöründen daha etkin/verimli bir şekilde yararlanılabilmesi için gerekli çözüm önerileri değerlendirilecektir. Anamur ilçesi temel ekonomik geçim kaynağı tarım sektörü olup turizm açısından da önemli bir kültürel, tarihi ve doğal turistik potansiyele sahiptir. Ancak Anamur ilçesi bu zengin turistik potansiyele rağmen turizm sektöründe ilerleme kaydedememiş ve turizm gelirlerinden yeteri kadar pay alamamıştır. Araştırma örneklemi Anamur’un geleceğine yön verebilecek turizm işletmecileri, sivil toplum örgütleri ve kamu çalışanlarından oluşmaktadır. Araştırmaya 418 kişi katılmıştır. Uygulama için öncelikle 85 kişiye SWOT analizi uygulanmış ve turizmin gelişim sorunları ölçeği tasarlanmıştır. Daha sonra veri toplama aracı olarak turizmin gelişim sorunlarını ölçen anket kullanılmış olup, elde edilen verilerin analizinde aritmetik ortalama, standart sapma gibi betimsel analizler ve faktör analizi gibi istatistiksel tekniklerden yararlanılmıştır. Araştırma sonucunda Anamur’un gelişim sorunlarına yönelik en önemli ortalamaya sahip boyutun “alt ve üst yapı” boyutu olduğu tespit edilmiştir.
Gaziantep University Journal of Social Sciences, 2020
Araştırmada turizm endüstrisinde modern teknolojilerin rolü ve önemini temel alarak, turizm sektö... more Araştırmada turizm endüstrisinde modern teknolojilerin rolü ve önemini temel alarak, turizm sektöründe akademisyenlerin, öğrencilerin ve yöneticilerin turizmdeki teknoloji ile ilgili yeniliklere yönelik algılarını tanımlamak ve değerlendirmek amaçlanmaktadır. Buradan hareketle toplam 293 kişiden oluşan örneklem grubunda, turizm akademisyenleri, öğrencileri ve işletme yöneticilerinden toplanan veriler analiz edilmiştir. Araştırmada frekans dağılımları, yüzdelik oranlar, ortalama değerler ve standart sapma gibi betimleyici analizlerin yanı sıra, araştırma hipotezleri için Tek Yönlü Varyans Analizi (ANOVA) ve Post-Hoc analizinden faydalanılmıştır. Ölçeklerin yapı geçerliliği için doğrulayıcı faktör analizi ve güvenilirliği için Cronbach Alpha testi uygulanmıştır. Analiz sonuçlarına göre turizm akademisyenleri, öğrencileri ve işletme yöneticilerinin otel işletmelerinde teknolojik yenilikleri kullanım tercihleri, turizm endüstrisinde teknolojik yeniliklerin özelliklerini algılamaları, turizm endüstrisinde teknolojik yenilikleri kullanmalarına yönelik duyguları ve turizm endüstrisinde teknolojik yeniliklerin önemine yönelik algılamaları arasında herhangi anlamlı bir farklılık bulunmamaktadır. Based on the role and importance of modern technologies in the tourism industry, it is aimed to define and evaluate the perceptions of academicians, students, and managers in the tourism industry regarding the innovations related to technology in tourism. Based on this, the data collected from tourism academicians, students, and business managers were analyzed in the sample group consisting of 293 people. In addition to descriptive analyzes such as frequency distributions, percentage rates, mean values, and standard deviation, One-Way Variance Analysis (ANOVA) and Post-Hoc analysis were used for research hypotheses. Cronbach Alpha test was used for confirmatory factor analysis and reliability for the construct validity of the scales. According to the results of the analysis, there is no significant difference between tourism academics, students and business managers' preferences of using technological innovations in hotel businesses, their perceptions of the technological innovations in the tourism industry, their feelings about using technological innovations in the tourism industry and their perceptions of the importance of technological innovations in the tourism industry.
Bu çalışmanın amacı otel işletmelerinde çalışan işgörenlerin sahip oldukları kişilik özelliklerin... more Bu çalışmanın amacı otel işletmelerinde çalışan işgörenlerin sahip oldukları kişilik özelliklerinin iş performanslarıyla olan ilişkilerini belirlemektir. Antalya’daki beş yıldızlı otel işletmelerinde çalışan 402 işgören üzerinde çalışma gerçekleştirilmiştir. Araştırmada “İş Performansı Ölçeği” ve “On-Maddeli Kişilik Ölçeği”ni içeren bir anket ölçüm aracı olarak kullanılmıştır. Araştırmada sırasıyla, faktör analizi, korelasyon analizi ve regresyon analizi ile öne sürülen hipotez test edilmiştir. Araştırma neticesinde; Antalya’da beş yıldızlı otellerde her şey dahil pansiyon sisteminde çalışan işgörenlerin kişilik özelliklerinin iş performanslarına istatistiki açıdan anlamlı bir etkisi olduğu sonucuna ulaşılmıştır.
Uploads
Papers by burçin cevdet çetinsöz
Araştırmada otel işletmelerinde her şey dahil sistemde çalışan mutfak şeflerinin sıfır atık uygulamalarına bakış açılarını belirlemek amaçlanmıştır. Nitel bir durum çalışması olarak planlanan bu çalışmada, durum olarak Antalya beş yıldızlı her şey dahil sistemde çalışan otel belirlenmiştir. Bu kapsamda durum olarak belirlenen bu Antalya'da bulunan beş yıldılzlı her şey dahil otelin mutfak departmanında çalışan 16 kişi ile yarı yapılandırılmış görüşmeler gerçekleştirilmiştir. Katılımcılardan toplanan veriler içerik analizine tabi tutulmuş ve bu analiz sonucunda 'otel mutfağı bölümleri içerisinde meydana gelen atıkların oluşumu', 'otel işletmelerinde her şey dahil sistemin gıda atığı oluşumuna etkisi' ve 'otel işletmelerinde sıfır atık uygulamaları' olmak üzere üç tema belirlenmiştir. Araştırma sonuçlarına göre otel mutfağı içerisinde en çok sıcak, soğuk, kahvaltı ve sebze hazırlık bölümlerinde gıda atığı meydana geldiği belirlenmiştir. Her şey dahil sistemin otel işletmelerinde oluşan gıda atıklarını daha fazla arttırdığı sonucuna ulaşılmış ve her şey dahil sistemde gıda atıklarını engellemenin zor olduğu tespit edilmiştir. Ayrıca otel ve restoran işletmelerinKeywords Abstract Food waste All ınclusive system Cuisine chefs Hotel ede gıda atıklarını en aza indirmek için gıda atıklarının çöplerde ayrıştırıldığı, mutfakta kullanılan yağları varillerde biriktirildiği ve sonrasında ayrıştırıldığı, dolaplarda yiyeceklerin bozulup gıda atığına dönüşümünü engellemek için soğutucuların ısılarını ayarladıkları, artık yemeklerin personel yemekhanesinde değerlendirildiği ve hayvan barınağına gönderildiği ve mutfak personeline eğitimler verildiği belirlenmiştir.
Abstract
This study was aimed to determine the perspectives of the cuisine chefs, who work in the all-inclusive system at the hotel enterprises, on zero waste applications. In this study, which was planned as a qualitative case study, a five-star hotel working in the all-inclusive system was determined as the case. In this context, semi-structured interviews were held with 17 persons working in the kitchen department of the all-inclusive five-star hotel which was located in Antalya and determined as the case. The data collected from the participants were subjected to content analysis, and as a result of this analysis, three themes were determined: "the occurence of the wastes in the hotel kitchen's sections", "the effect of the all-inclusive system on the occurence of the food waste at the hotel enterprises" and "zero waste applications at the hotel enterprises. According to results of the study, the most food wastage in hotel kitchens occurs in hot, cold, breakfast and vegetable preparation departments. It is inferred from the study that all inclusive system increases the amount of food wastage in hotel establishments. Moreover, it is determined that in hotel and restaurant establishments; food wastes are being separated in waste containers to minimize the food waste, the oils being used in kitchens are being collected in barrels and being separated afterwards, temperatures of the fridges are being tuned to prevent foods from decomposing and turning into food waste, leftover foods are being used in personnel kitchen or being sent to animal shelters, and kitchen personnel are being traine
Bu çalışmada y kuşağı mutfak çalışanlarının kariyer planlamaları ve beklentilerinin ortaya konması amaçlanmıştır. Bu kapsamda araştırma evreni olarak İstanbul'da bulunan 8 beş yıldızlı otel işletmesinde çalışan y kuşağı mutfak çalışanlarına kolayda örneklem yöntemi ile anket uygulanmış ve toplamda 250 çalışandan veri toplanmıştır. Y kuşağı mutfak çalışanlarından anket yöntemi ile toplanan veriler bağımsız çift örneklem T-testi, tek yönlü varyans analizi (Anova), Post-Hoc ve Açımlayıcı Faktör Analizi uygulanmıştır. Açımlayacı faktör analizi sonucuna göre kariyer planlaması kariyer algısı ve kariyer değişimi olarak iki temel boyut altında toplanmıştır. Ayrıca y kuşağı mutfak çalışanlarının medeni durumuna göre kariyer algıları arasında anlamlı bir farklılık belirlenirken kariyer değişimleri arasında herhangi bir farklılık belirlenememiştir.
ABSTRACT
This study aims to determine career planning and expectations of kitchen employees from generation Y. In this regard, a survey has been conducted to 250 kitchen employees from generation Y working in eight hotels with five stars located in Istanbul Province. The survey has been conducted with convenience sampling method. Data collected from 250 generation Y culinary employees has been analyzed with Independent Samples T-Test, One Way Analysis of Variance (anova), Post-Hoc, and Exploratory Factor Analysis. According to the results of exploratory factor analysis career planning consists of two main dimensions as "career perception" and "career change". In addition, according to marital status generation Y culinary employees, there is significant difference in regards to career perception whereas there is no significant difference in regards to career change.
Anahtar Kelimeler: Duygusal Zekâ, Motivasyon, Turizm Sektörü
Abstract
Emotional intelligence is defined as “the ability of an individual to monitor his own and others' feelings and to use the knowledge gained to direct one's thoughts and behaviors” (Mayer, Salovey and Caruso, 2008: 504)”. In this sense, it can be thought that applications for improving emotional intelligence in providing motivation can be beneficial. This study aims to investigate the relationship between the emotional intelligence and motivation. The sample group in the study consists of 203 Tourism Faculty and the Anamur Vocational School Tourism Program students who are undergraduate and have got at least one year's work experience in tourism sector. In the scope of this study, Emotional Intelligence Scale (ETS) developed by Wong and Law and Job Motivation Scale developed by Dündar, Özutku and Taşpınar (2007 ) have been selected as the data collection method. IBM SPSS 17 Demo and Lisrel 8.72 package programs were used in the analysis of the data. As a result of the research, there was statistically positive significant relationship between emotional intelligence and motivation. In addition, it is observed that emotional intelligence has a positive impact on intrinsic and extrinsic motivation.
Keywords: Emotional Intelligence, Motivation, , Tourism Sector.
Keywords Menu knowledge Behavioral intention Nutritional knowledge Product characteristics
Abstract
The aim of the study was to determine the effect of menu information on the behavioral intentions of consumers in restaurants. The population of the study consists of academic and administrative staff of Mersin University. The study was carried out in June-August 2018 with a sample method of 395 people. In addition to descriptive statistical data, exploratory factor analysis, correlation and simple linear regression analyzes were applied to the data collected in the study. As a result of the study, it has been determined that the information on the menu card had a significant positive influence on the behavioral intentions of the participants on a very insignificant level. *
It is aimed to investigate the validity of the consumer based brand value model and the relationship between dimensions on a tourism destination in the research. The sample group of the study consisted of a domestic visitors to Anamur district in June and July. As a data collection tool for research, a questionnaire was used to measure customer brand values for tourism destinations. In order to analyze the data statistical techniques such as descriptive analysis such as arithmetic mean and frequency analysis, confirmatory factor analysis to construct validity and reliability analysis were used. In addition, relations between the determined dimensions were analyzed by Structural Equation Modeling (YEM). As a result of the research, it was determined that there is a significant positive relationship between the dimensions that constitute customer-based brand value for tourism destinations. However, there was no significant relationship between the perceived destination quality and destination brand loyalty.
This study aims to investigate the relationship between the organizational justice perception and job satisfaction of the employees those who work in all-inclusive five star hotels in Alanya district. The sample group in the study consists of the employees who work between the period June and September in all-inclusive five star hotels in Alanya. Convenvience sampling method has been applied in the study. Factor analysis, reliability analysis, arithmetic mean and median, standart deviation, Pearson Correlation Coefficient and Regression Analysis are used as statistical methods for data processing. As a result of the survey of 209 employees which was conducted with this purpose in five-stars hotels in
Each touristic approach has its own distinctive attractions. For creating a sustainable tourism atmosphere among the most important alternative tourism kinds, gastronomy tourism have become significant and well-mentioned because people have earned more money and had intellectual life styles lately. Increase in the number of the tourists who travel for only pleasure of eating will make this tourism kind more popular in the future. The aim of this study is to introduce Surf &Turf as a new alternative food experience for sustainable gastronomy tourism. Especially Surf&Turf trending is new for Turkey, it is very important to explain and promote Surf&Turf as an alternative for individuals in Sustainable Gastronomy for future purposes.
The aim of this study was to determine the relationship between destination image and destination personality. The sample group of the study consisted of tourists visiting Alanya district of Antalya province between June and August 2013. A brand personality scale developed by Aaker (1997) and a survey used for grading the destination image were used as tools for collecting data which were obtained from a total of 395 tourists for the application. Descriptive analyses such percentage, frequency, factor analysis (confirmatory and explanatory) as well as statistical tests such as the reliability analysis were used for analyzing the obtained data. In addition the relationship between destination image and destination personality was analyzed with the Structural Equation Modeling (SEM)
At the conclusion of the study there appeared to be negative and very weak
relationship between affective image and destination personality while the relationship
between cognitive image and destination personality appeared to be positive and
strong. In addition Aaker’s (1997) 5 dimensional brand personality grading turned out
to be 4 dimensions. These dimensions were determined as excitement, ruggedness,
competence and sincerity.
crisis. This vulnerability negatively affects the economies of underdeveloped countries whose main incomes come from tourism. The purposes of this study were to determine
the risk level perceived by the tourists visiting Alanya County, Antalya, during their stay and to determine how their revisit intention is being affected. This study examined the views of 559 tourists visiting Alanya during July 2010 to August 2010. Correlation and regression analyses were applied to evaluate perceived risk levels about Alanya and the effect on revisit intention. As a result of the study, several important risk dimensions were determined and it was shown that some of them were affecting their revisit intention.
quality of the tour. Furthermore it was determined that in their preference for all inclusive package tours foreign tourists also underlined the importance of historical and cultural attractions as well as natural attractions, the quality of hotels and the amenities they provided.
akademik ve idari üniversite personelinden veri elde edilmiştir. Elde edilen verilerin analizinde TKM modelinden faydalanılarak bu modelin boyutları arasındaki ilişkiler Yapısal Eşitlik Modeli (YEM) ile analiz edilmiştir. Araştırma sonucunda, algılanan kullanım kolaylığı ve güven yerli turistlerin e-satın alma tutumlarını anlamlı ve pozitif bir şekilde etkilemektedir. Algılanan riskin ise yerli turistlerin e-satın alma tutumları üzerinde anlamlı ve negatif bir etkiye sahip olduğu belirlenmiştir. /
In the research, it is aimed to determine the e-purchase tendency of domestic tourists’ in touristic goods or services within the Technology Acceptance Model (TAM). The sample group of the research is the academic personal and officers of Mersin University. The data collecting method of the research is TAM scale which
Nunkoo and Ramkissoon (2013) adapted from Davis’ (1989) research and data was taken from 358 academic personnel and officers. The data was analyzed by using Technology Acceptance Model and the relationships among the dimensions of the model were examined by Structural Equation Modeling. In the result of the
research, it is emerged that perceived ease of use and trust affect the e-purchase attitudes of domestic tourists in a positive way. On the other hand perceived risk has a negative effect on domestic tourists’ e-purchase attitudes.
Araştırmada otel işletmelerinde her şey dahil sistemde çalışan mutfak şeflerinin sıfır atık uygulamalarına bakış açılarını belirlemek amaçlanmıştır. Nitel bir durum çalışması olarak planlanan bu çalışmada, durum olarak Antalya beş yıldızlı her şey dahil sistemde çalışan otel belirlenmiştir. Bu kapsamda durum olarak belirlenen bu Antalya'da bulunan beş yıldılzlı her şey dahil otelin mutfak departmanında çalışan 16 kişi ile yarı yapılandırılmış görüşmeler gerçekleştirilmiştir. Katılımcılardan toplanan veriler içerik analizine tabi tutulmuş ve bu analiz sonucunda 'otel mutfağı bölümleri içerisinde meydana gelen atıkların oluşumu', 'otel işletmelerinde her şey dahil sistemin gıda atığı oluşumuna etkisi' ve 'otel işletmelerinde sıfır atık uygulamaları' olmak üzere üç tema belirlenmiştir. Araştırma sonuçlarına göre otel mutfağı içerisinde en çok sıcak, soğuk, kahvaltı ve sebze hazırlık bölümlerinde gıda atığı meydana geldiği belirlenmiştir. Her şey dahil sistemin otel işletmelerinde oluşan gıda atıklarını daha fazla arttırdığı sonucuna ulaşılmış ve her şey dahil sistemde gıda atıklarını engellemenin zor olduğu tespit edilmiştir. Ayrıca otel ve restoran işletmelerinKeywords Abstract Food waste All ınclusive system Cuisine chefs Hotel ede gıda atıklarını en aza indirmek için gıda atıklarının çöplerde ayrıştırıldığı, mutfakta kullanılan yağları varillerde biriktirildiği ve sonrasında ayrıştırıldığı, dolaplarda yiyeceklerin bozulup gıda atığına dönüşümünü engellemek için soğutucuların ısılarını ayarladıkları, artık yemeklerin personel yemekhanesinde değerlendirildiği ve hayvan barınağına gönderildiği ve mutfak personeline eğitimler verildiği belirlenmiştir.
Abstract
This study was aimed to determine the perspectives of the cuisine chefs, who work in the all-inclusive system at the hotel enterprises, on zero waste applications. In this study, which was planned as a qualitative case study, a five-star hotel working in the all-inclusive system was determined as the case. In this context, semi-structured interviews were held with 17 persons working in the kitchen department of the all-inclusive five-star hotel which was located in Antalya and determined as the case. The data collected from the participants were subjected to content analysis, and as a result of this analysis, three themes were determined: "the occurence of the wastes in the hotel kitchen's sections", "the effect of the all-inclusive system on the occurence of the food waste at the hotel enterprises" and "zero waste applications at the hotel enterprises. According to results of the study, the most food wastage in hotel kitchens occurs in hot, cold, breakfast and vegetable preparation departments. It is inferred from the study that all inclusive system increases the amount of food wastage in hotel establishments. Moreover, it is determined that in hotel and restaurant establishments; food wastes are being separated in waste containers to minimize the food waste, the oils being used in kitchens are being collected in barrels and being separated afterwards, temperatures of the fridges are being tuned to prevent foods from decomposing and turning into food waste, leftover foods are being used in personnel kitchen or being sent to animal shelters, and kitchen personnel are being traine
Bu çalışmada y kuşağı mutfak çalışanlarının kariyer planlamaları ve beklentilerinin ortaya konması amaçlanmıştır. Bu kapsamda araştırma evreni olarak İstanbul'da bulunan 8 beş yıldızlı otel işletmesinde çalışan y kuşağı mutfak çalışanlarına kolayda örneklem yöntemi ile anket uygulanmış ve toplamda 250 çalışandan veri toplanmıştır. Y kuşağı mutfak çalışanlarından anket yöntemi ile toplanan veriler bağımsız çift örneklem T-testi, tek yönlü varyans analizi (Anova), Post-Hoc ve Açımlayıcı Faktör Analizi uygulanmıştır. Açımlayacı faktör analizi sonucuna göre kariyer planlaması kariyer algısı ve kariyer değişimi olarak iki temel boyut altında toplanmıştır. Ayrıca y kuşağı mutfak çalışanlarının medeni durumuna göre kariyer algıları arasında anlamlı bir farklılık belirlenirken kariyer değişimleri arasında herhangi bir farklılık belirlenememiştir.
ABSTRACT
This study aims to determine career planning and expectations of kitchen employees from generation Y. In this regard, a survey has been conducted to 250 kitchen employees from generation Y working in eight hotels with five stars located in Istanbul Province. The survey has been conducted with convenience sampling method. Data collected from 250 generation Y culinary employees has been analyzed with Independent Samples T-Test, One Way Analysis of Variance (anova), Post-Hoc, and Exploratory Factor Analysis. According to the results of exploratory factor analysis career planning consists of two main dimensions as "career perception" and "career change". In addition, according to marital status generation Y culinary employees, there is significant difference in regards to career perception whereas there is no significant difference in regards to career change.
Anahtar Kelimeler: Duygusal Zekâ, Motivasyon, Turizm Sektörü
Abstract
Emotional intelligence is defined as “the ability of an individual to monitor his own and others' feelings and to use the knowledge gained to direct one's thoughts and behaviors” (Mayer, Salovey and Caruso, 2008: 504)”. In this sense, it can be thought that applications for improving emotional intelligence in providing motivation can be beneficial. This study aims to investigate the relationship between the emotional intelligence and motivation. The sample group in the study consists of 203 Tourism Faculty and the Anamur Vocational School Tourism Program students who are undergraduate and have got at least one year's work experience in tourism sector. In the scope of this study, Emotional Intelligence Scale (ETS) developed by Wong and Law and Job Motivation Scale developed by Dündar, Özutku and Taşpınar (2007 ) have been selected as the data collection method. IBM SPSS 17 Demo and Lisrel 8.72 package programs were used in the analysis of the data. As a result of the research, there was statistically positive significant relationship between emotional intelligence and motivation. In addition, it is observed that emotional intelligence has a positive impact on intrinsic and extrinsic motivation.
Keywords: Emotional Intelligence, Motivation, , Tourism Sector.
Keywords Menu knowledge Behavioral intention Nutritional knowledge Product characteristics
Abstract
The aim of the study was to determine the effect of menu information on the behavioral intentions of consumers in restaurants. The population of the study consists of academic and administrative staff of Mersin University. The study was carried out in June-August 2018 with a sample method of 395 people. In addition to descriptive statistical data, exploratory factor analysis, correlation and simple linear regression analyzes were applied to the data collected in the study. As a result of the study, it has been determined that the information on the menu card had a significant positive influence on the behavioral intentions of the participants on a very insignificant level. *
It is aimed to investigate the validity of the consumer based brand value model and the relationship between dimensions on a tourism destination in the research. The sample group of the study consisted of a domestic visitors to Anamur district in June and July. As a data collection tool for research, a questionnaire was used to measure customer brand values for tourism destinations. In order to analyze the data statistical techniques such as descriptive analysis such as arithmetic mean and frequency analysis, confirmatory factor analysis to construct validity and reliability analysis were used. In addition, relations between the determined dimensions were analyzed by Structural Equation Modeling (YEM). As a result of the research, it was determined that there is a significant positive relationship between the dimensions that constitute customer-based brand value for tourism destinations. However, there was no significant relationship between the perceived destination quality and destination brand loyalty.
This study aims to investigate the relationship between the organizational justice perception and job satisfaction of the employees those who work in all-inclusive five star hotels in Alanya district. The sample group in the study consists of the employees who work between the period June and September in all-inclusive five star hotels in Alanya. Convenvience sampling method has been applied in the study. Factor analysis, reliability analysis, arithmetic mean and median, standart deviation, Pearson Correlation Coefficient and Regression Analysis are used as statistical methods for data processing. As a result of the survey of 209 employees which was conducted with this purpose in five-stars hotels in
Each touristic approach has its own distinctive attractions. For creating a sustainable tourism atmosphere among the most important alternative tourism kinds, gastronomy tourism have become significant and well-mentioned because people have earned more money and had intellectual life styles lately. Increase in the number of the tourists who travel for only pleasure of eating will make this tourism kind more popular in the future. The aim of this study is to introduce Surf &Turf as a new alternative food experience for sustainable gastronomy tourism. Especially Surf&Turf trending is new for Turkey, it is very important to explain and promote Surf&Turf as an alternative for individuals in Sustainable Gastronomy for future purposes.
The aim of this study was to determine the relationship between destination image and destination personality. The sample group of the study consisted of tourists visiting Alanya district of Antalya province between June and August 2013. A brand personality scale developed by Aaker (1997) and a survey used for grading the destination image were used as tools for collecting data which were obtained from a total of 395 tourists for the application. Descriptive analyses such percentage, frequency, factor analysis (confirmatory and explanatory) as well as statistical tests such as the reliability analysis were used for analyzing the obtained data. In addition the relationship between destination image and destination personality was analyzed with the Structural Equation Modeling (SEM)
At the conclusion of the study there appeared to be negative and very weak
relationship between affective image and destination personality while the relationship
between cognitive image and destination personality appeared to be positive and
strong. In addition Aaker’s (1997) 5 dimensional brand personality grading turned out
to be 4 dimensions. These dimensions were determined as excitement, ruggedness,
competence and sincerity.
crisis. This vulnerability negatively affects the economies of underdeveloped countries whose main incomes come from tourism. The purposes of this study were to determine
the risk level perceived by the tourists visiting Alanya County, Antalya, during their stay and to determine how their revisit intention is being affected. This study examined the views of 559 tourists visiting Alanya during July 2010 to August 2010. Correlation and regression analyses were applied to evaluate perceived risk levels about Alanya and the effect on revisit intention. As a result of the study, several important risk dimensions were determined and it was shown that some of them were affecting their revisit intention.
quality of the tour. Furthermore it was determined that in their preference for all inclusive package tours foreign tourists also underlined the importance of historical and cultural attractions as well as natural attractions, the quality of hotels and the amenities they provided.
akademik ve idari üniversite personelinden veri elde edilmiştir. Elde edilen verilerin analizinde TKM modelinden faydalanılarak bu modelin boyutları arasındaki ilişkiler Yapısal Eşitlik Modeli (YEM) ile analiz edilmiştir. Araştırma sonucunda, algılanan kullanım kolaylığı ve güven yerli turistlerin e-satın alma tutumlarını anlamlı ve pozitif bir şekilde etkilemektedir. Algılanan riskin ise yerli turistlerin e-satın alma tutumları üzerinde anlamlı ve negatif bir etkiye sahip olduğu belirlenmiştir. /
In the research, it is aimed to determine the e-purchase tendency of domestic tourists’ in touristic goods or services within the Technology Acceptance Model (TAM). The sample group of the research is the academic personal and officers of Mersin University. The data collecting method of the research is TAM scale which
Nunkoo and Ramkissoon (2013) adapted from Davis’ (1989) research and data was taken from 358 academic personnel and officers. The data was analyzed by using Technology Acceptance Model and the relationships among the dimensions of the model were examined by Structural Equation Modeling. In the result of the
research, it is emerged that perceived ease of use and trust affect the e-purchase attitudes of domestic tourists in a positive way. On the other hand perceived risk has a negative effect on domestic tourists’ e-purchase attitudes.
Method: In this study, the phenomendogical pattern of qualitative research desing was made and easily accessible sampling method was used from purposive sampling methods.
Findings: Participants mention the concept of rural tourism as the nature, culture, economy and promotion; Anamur's regional products of banana, strawberries, oranges, golevez, mushrooms,
olives and avocados, advertising and promotion for the development of rural tourism in Anamur, the removal/reduction of greenhouses, development of social tourism, seasonality problem solving, development of tourism types such as trekking, camping, hunting; protection
of the environment and solving transportation problems; the strong characteristics of Anamur in the development of rural tourism: the fertility of the land, the climate and vegetation, the clean sea and the coast, the preservation of the local culture, the continuity of agriculture, the geographical location, the natural beauties, the adequate rural resources and the plateaus.
Results and Offers: As the results of the research, it has been found out that the students are positive about the applicability of rural tourism in Anamur, and in order to raise awareness in all parts of the society for further studies to be done, it is recommended to conduct research to
measure the perception of rural tourism in different social groups and to put rural tourism into the curriculum of high school and university to raise awareness of it.
Limitation: The research was applied to the associate degree students who received tourism education in the district of Anamur.
Originality: Research is a qualitative study on rural tourism for the first time in Anamur. The tourism program will guide rural tourism perceptions sector practitioners to associate degree students.
Method: The snowball sampling technique with descriptive analysis and purposeful sampling methods was chosen from among qualitative data analysis methods to be used in the study. In addition, semi-structured interview technique was used as a data collection method.
Findings: The study findings indicated that mainly two large festivals (Christmas and Easter) were celebrated and the same traditional dishes were served at both festivals.
Results and Suggestions: The different cultural structure of the Christian community, which has been living in the Hatay region for centuries, has a significant cultural richness in terms of faith tourism and gastronomic tourism in the region. Therefore, the integration of local dishes
and traditions together with faith tourism will increase the attractiveness of the region's tourism.
Limitation: The study was applied to the Christian community living in the province of Hatay and for participants over the age of 25.
Originality: Evaluation of the traditions of Christian populations living in Hatay region in the context of intangible cultural heritage and faith tourism.
the survey was conducted through face-to-face interviews with 315 people. For the data analysis of the closed-ended questions of the research, reliability, mean and Standard deviation were calculated. For the open-ended questions, content analysis was conducted among qualitative research methods. In the research findings, visitors' perceptions of expectations, satisfaction and motivation were found out.
alternatif turizm türleri de ulusal ve uluslararası boyutlarda
gelişmekte ve her geçen gün farklı turistik deneyimler alanyazında
incelenmektedir. Sürdürülebilir turizm ikliminin yaratılması
açısından son derece önemli olan alternatif turizm türlerinden birisi
olan gastronomi turizmi de son yıllarda bireylerin sahip oldukları
gelirlerde meydana gelen artışlar ve entelektüel düzeylerinin
gelişmesi ile beraber adından sıkça söz edilmeye başlanan bir
turizm çeşidi haline gelmiştir. Günümüzde sadece zevk için yemek
seyahati yapan turistlerin sayısındaki artış, adı geçen turizm
türünün yıllar içerisinde daha fazla kişinin katılacağı bir turizm
çeşidi olacağını ortaya koymaktadır. Bu çalışmanın amacı,sürdürülebilir gastronomi turizmi için yeni bir alternatif ve yemek
deneyimi olan Surf&Turf’u tanıtmaktır. Özellikle Türkiye
açısından son derece yeni bir akım olan Surf&Turf’un
sürdürülebilir gastronomi turizmi açısından değerlendirilmesi,
konunun anlaşılması ve gastronomi turizmine katılacak bireyler
tarafından bir alternatif olarak düşünülmesi Surf&Turf trendinin
önümüzdeki yıllardaki gelişimi açısından son derece kıymetlidir.
Based on the role and importance of modern technologies in the tourism industry, it is aimed to define and evaluate the perceptions of academicians, students, and managers in the tourism industry regarding the innovations related to technology in tourism. Based on this, the data collected from tourism academicians, students, and business managers were analyzed in the sample group consisting of 293 people. In addition to descriptive analyzes such as frequency distributions, percentage rates, mean values, and standard deviation, One-Way Variance Analysis (ANOVA) and Post-Hoc analysis were used for research hypotheses. Cronbach Alpha test was used for confirmatory factor analysis and reliability for the construct validity of the scales. According to the results of the analysis, there is no significant difference between tourism academics, students and business managers' preferences of using technological innovations in hotel businesses, their perceptions of the technological innovations in the tourism industry, their feelings about using technological innovations in the tourism industry and their perceptions of the importance of technological innovations in the tourism industry.
belirlemektir. Antalya’daki beş yıldızlı otel işletmelerinde çalışan 402 işgören üzerinde çalışma gerçekleştirilmiştir. Araştırmada “İş
Performansı Ölçeği” ve “On-Maddeli Kişilik Ölçeği”ni içeren bir anket ölçüm aracı olarak kullanılmıştır. Araştırmada sırasıyla,
faktör analizi, korelasyon analizi ve regresyon analizi ile öne sürülen hipotez test edilmiştir. Araştırma neticesinde; Antalya’da beş
yıldızlı otellerde her şey dahil pansiyon sisteminde çalışan işgörenlerin kişilik özelliklerinin iş performanslarına istatistiki açıdan
anlamlı bir etkisi olduğu sonucuna ulaşılmıştır.