Turizm sektörü küresel dünyanın önemli bir parçasıdır. Müslüman dostu turizmde son yıllardaki ekonomik değerlerle yükselişe geçen bir niş Pazar olarak bilinmektedir. Müslüman dostu turizm uygulamaları işletmecilerin ve araştırmacıların ilgisini yoğun bir biçimde çekmeye de devam etmektedir. Bu çerçeve de turizm hareketliliğinde önemli yeri olan bu grubun varlığı ile alakalı bir bakış açısı ortaya konulmaya çalışılmıştır. Müslüman turistler tatil yaparken tatillerini konforlu kılan dijitalleşmenin de ön planda olduğu bilinmektedir. Bu noktadan hareketle, ilgili alan yazında Müslüman dostu turizm hareketlerinde dijital dünyanın ve sosyal medyanın yansıması ele alınacaktır. Böylece konunun faydaları ön plana çıkarılarak bakış açısı oluşturulacaktır. Bu noktada kavramsal olarak durum ele alınmasıyla literatürde önemli bir boşluk giderilecektir. Sonuç olarak, dijitalleşmenin ve sosyal medyanın helale duyarlı turistler için önemli bir atılım olduğu, özellikle yapay zekânın ve sosyal medyanın hayatı kolaylaştırdığı. Seyahat motivasyonu Müslüman dostu turizme yönelen helal duyarlı turistlere fayda sağlayan hem ibadet hem turistik deneyimi kolay kılan durumların olduğu ele alınmıştır.
{"title":"DİJİTALLEŞMENİN VE SOSYAL MEDYANIN MÜSLÜMAN-DOSTU TURİZME YANSIMASI","authors":"Hasan Önal Şeyhanlioğlu, Burhanettin Zengin","doi":"10.51525/johti.1199162","DOIUrl":"https://doi.org/10.51525/johti.1199162","url":null,"abstract":"Turizm sektörü küresel dünyanın önemli bir parçasıdır. Müslüman dostu turizmde son yıllardaki ekonomik değerlerle yükselişe geçen bir niş Pazar olarak bilinmektedir. Müslüman dostu turizm uygulamaları işletmecilerin ve araştırmacıların ilgisini yoğun bir biçimde çekmeye de devam etmektedir. Bu çerçeve de turizm hareketliliğinde önemli yeri olan bu grubun varlığı ile alakalı bir bakış açısı ortaya konulmaya çalışılmıştır. Müslüman turistler tatil yaparken tatillerini konforlu kılan dijitalleşmenin de ön planda olduğu bilinmektedir. Bu noktadan hareketle, ilgili alan yazında Müslüman dostu turizm hareketlerinde dijital dünyanın ve sosyal medyanın yansıması ele alınacaktır. Böylece konunun faydaları ön plana çıkarılarak bakış açısı oluşturulacaktır. Bu noktada kavramsal olarak durum ele alınmasıyla literatürde önemli bir boşluk giderilecektir. Sonuç olarak, dijitalleşmenin ve sosyal medyanın helale duyarlı turistler için önemli bir atılım olduğu, özellikle yapay zekânın ve sosyal medyanın hayatı kolaylaştırdığı. Seyahat motivasyonu Müslüman dostu turizme yönelen helal duyarlı turistlere fayda sağlayan hem ibadet hem turistik deneyimi kolay kılan durumların olduğu ele alınmıştır.","PeriodicalId":184439,"journal":{"name":"Journal of Hospitality and Tourism Issues","volume":"44 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-12-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"127055948","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Bilgi ve iletişim teknolojilerinin hızlı gelişimi turizmde çeşitli fırsatlar ve yenilikler yaratarak bazı alanlarda dönüşümler yaşanmasına sebep olmaktadır. Sanal ortamlarda gerçekleşen P2P turizm faaliyetlerine olan ilgi de bu doğrultuda artmaktadır. Bu yeniliklerden biri olan Airbnb platformundaki "Airbnb çevrimiçi deneyimler" ise platforma ev sahibi olarak kaydolan bireylerin küresel izleyici grubuna çevrimiçi etkileşimli video oturumu hizmeti sunmasına olanak tanımaktadır. Çalışma kapsamında, yeniliklerin yayılması kuramından yola çıkarak çevrimiçi rehberli turizm deneyim hizmetlerine katılmış kişilerin üzerinde deneyimin yarattığı etkileri nasıl değerlendirdiklerini belirlemek amaçlanmaktadır. Bu doğrultuda, Airbnb platformunda yer alan çevrimiçi sanal tur deneyim hizmetleri arasında en çok katılımın sağlandığı “Panaromik Paris” deneyimine yönelik netnografik bir araştırma yapılmış ve kullanıcı yorumlarından elde edilen veriler içerik analizi tekniği ile incelenmiştir. İçerik analizi ile; kişiselleştirilmiş deneyim, seyahat planlama, memnuniyet, farklı yerler keşfetme ve davranışsal niyetler olmak üzere deneyime yönelik beş tema belirlenmiştir. Çalışmadan elde edilen sonuçlar, çevrimiçi yerel rehberli tur deneyimlerinin; kişiselleştirilmiş hizmet, seyahat planlama imkanı ve farklı bilgiler keşfedebilme sayesinde turist memnuniyetini ve davranışsal niyetleri olumlu yönde etkilediğini ortaya koymaktadır.
{"title":"Çevrimiçi Rehberli Sanal Turlara Katılan Ziyaretçi Deneyimleri : Airbnb Örneği","authors":"Selda Uca, Selda Karahan","doi":"10.51525/johti.1199153","DOIUrl":"https://doi.org/10.51525/johti.1199153","url":null,"abstract":"Bilgi ve iletişim teknolojilerinin hızlı gelişimi turizmde çeşitli fırsatlar ve yenilikler yaratarak bazı alanlarda dönüşümler yaşanmasına sebep olmaktadır. Sanal ortamlarda gerçekleşen P2P turizm faaliyetlerine olan ilgi de bu doğrultuda artmaktadır. Bu yeniliklerden biri olan Airbnb platformundaki \"Airbnb çevrimiçi deneyimler\" ise platforma ev sahibi olarak kaydolan bireylerin küresel izleyici grubuna çevrimiçi etkileşimli video oturumu hizmeti sunmasına olanak tanımaktadır. Çalışma kapsamında, yeniliklerin yayılması kuramından yola çıkarak çevrimiçi rehberli turizm deneyim hizmetlerine katılmış kişilerin üzerinde deneyimin yarattığı etkileri nasıl değerlendirdiklerini belirlemek amaçlanmaktadır. Bu doğrultuda, Airbnb platformunda yer alan çevrimiçi sanal tur deneyim hizmetleri arasında en çok katılımın sağlandığı “Panaromik Paris” deneyimine yönelik netnografik bir araştırma yapılmış ve kullanıcı yorumlarından elde edilen veriler içerik analizi tekniği ile incelenmiştir. İçerik analizi ile; kişiselleştirilmiş deneyim, seyahat planlama, memnuniyet, farklı yerler keşfetme ve davranışsal niyetler olmak üzere deneyime yönelik beş tema belirlenmiştir. Çalışmadan elde edilen sonuçlar, çevrimiçi yerel rehberli tur deneyimlerinin; kişiselleştirilmiş hizmet, seyahat planlama imkanı ve farklı bilgiler keşfedebilme sayesinde turist memnuniyetini ve davranışsal niyetleri olumlu yönde etkilediğini ortaya koymaktadır.","PeriodicalId":184439,"journal":{"name":"Journal of Hospitality and Tourism Issues","volume":"110 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-11-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"124256502","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
The competitive environment in the tourism sector impels managers to acquire high-performing personnel and to ensure the continuity of these personnel in the business. In this respect, turnover has been a scientific issue that has been emphasized intensively in tourism literature. However, any research has not been found that deals with bibliometric studies of previous scientific studies on turnover. By this way, the main purpose of the current research is to examine the turnover studies in tourism context through bibliometric analysis. The studies examined within the framework of the research were obtained from the Web of Science (WoS) academic database, and the VOSviewer program was used for analyzing of the data. In this context, 180 studies were included in the analysis. As a result of 142 of the studies on turnover were in the hospitality, entertainment, sports and tourism category, 67 in the management category, 17 in the business category by a total of 438 authors, "job satisfaction", "hospitality", “hotel” and “tourism and hospitality” concepts are frequently used with turnover, the most cited paper is "Job involvement, commitment, satisfaction and turnover: Evidence from hotel employees in Cyprus" by Zopiatis, Constanti and Theocharous (2014) with 173 citations. It has been determined that the countries with the highest number of published studies are China, Turkey and England, respectively. It is anticipated that the research will both facilitate the identification of new research topics on the subject and contribute to the determination of the situation in the literature.
旅游业的竞争环境促使管理人员获得高绩效人才，并确保这些人才在业务中的连续性。在这方面，营业额一直是旅游文献中重点强调的科学问题。然而，还没有发现任何研究涉及到以往关于离职的科学研究的文献计量研究。因此，本研究的主要目的是通过文献计量分析来检验旅游背景下的流动研究。本研究框架内的研究数据来源于Web of Science (WoS)学术数据库，并使用VOSviewer程序对数据进行分析。在此背景下，180项研究被纳入分析。由于关于离职的研究中有142项属于酒店、娱乐、体育和旅游类别，67项属于管理类别，17项属于商业类别，共有438名作者，“工作满意度”、“酒店”、“旅游和酒店”等概念经常用于离职，被引用最多的论文是“工作投入、承诺、满意度和离职:来自塞浦路斯酒店员工的证据”，作者Zopiatis, Constanti和Theocharous(2014)，引用173次。已经确定，发表研究数量最多的国家分别是中国、土耳其和英国。预计该研究将有助于确定关于该主题的新研究课题，并有助于确定文献中的情况。
{"title":"Turnover in the Context of Tourism: A Bibliometric Analysis","authors":"Selen UYGUNGİL ERDOĞAN, Aslı Özge ÖZGEN ÇİĞDEMLİ","doi":"10.51525/johti.1191890","DOIUrl":"https://doi.org/10.51525/johti.1191890","url":null,"abstract":"The competitive environment in the tourism sector impels managers to acquire high-performing personnel and to ensure the continuity of these personnel in the business. In this respect, turnover has been a scientific issue that has been emphasized intensively in tourism literature. However, any research has not been found that deals with bibliometric studies of previous scientific studies on turnover. By this way, the main purpose of the current research is to examine the turnover studies in tourism context through bibliometric analysis. The studies examined within the framework of the research were obtained from the Web of Science (WoS) academic database, and the VOSviewer program was used for analyzing of the data. In this context, 180 studies were included in the analysis. As a result of 142 of the studies on turnover were in the hospitality, entertainment, sports and tourism category, 67 in the management category, 17 in the business category by a total of 438 authors, \"job satisfaction\", \"hospitality\", “hotel” and “tourism and hospitality” concepts are frequently used with turnover, the most cited paper is \"Job involvement, commitment, satisfaction and turnover: Evidence from hotel employees in Cyprus\" by Zopiatis, Constanti and Theocharous (2014) with 173 citations. It has been determined that the countries with the highest number of published studies are China, Turkey and England, respectively. It is anticipated that the research will both facilitate the identification of new research topics on the subject and contribute to the determination of the situation in the literature.","PeriodicalId":184439,"journal":{"name":"Journal of Hospitality and Tourism Issues","volume":"41 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-11-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"115418375","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
With the development of technology and the accessibility of the internet, various changes have taken place in many areas. It has changed in classical word-of-mouth communication and has become electronic word-of-mouth communication. Before purchasing a product or service, consumers refer to the experiences of consumers who have experienced the product or service before, in order to avoid the risks associated with the product or service in question. On Tripadvisor, it is a website, that is, an electronic word of mouth communication environment, where consumers can share their experiences with other people. The aim of the study; It is the evaluation of the negative comments made on the restaurants that offer food and beverage service in the province of Elazig on the tripAdvisor website. In the study, a total of 1167 comments belonging to 48 businesses between 14.12.2012 and 15.07.2022 were analyzed by content analysis method. As a result of the analysis, 577 complaints were identified. As a result of the study, the main headings most frequently complained about were 6 main categories and 17 subcategories, respectively, food-beverage-related features, personnel-related features, price-related features, service environment-related features, service-related features, and menu-related features.
{"title":"Evaluatıon of Costumer Complaints Regardıng Restaurants Offering Food and Beverage Service in Elazığ: The Case of Electronik Word-Of-Mouth","authors":"M. Ispir","doi":"10.51525/johti.1149486","DOIUrl":"https://doi.org/10.51525/johti.1149486","url":null,"abstract":"With the development of technology and the accessibility of the internet, various changes have taken place in many areas. It has changed in classical word-of-mouth communication and has become electronic word-of-mouth communication. Before purchasing a product or service, consumers refer to the experiences of consumers who have experienced the product or service before, in order to avoid the risks associated with the product or service in question. On Tripadvisor, it is a website, that is, an electronic word of mouth communication environment, where consumers can share their experiences with other people. \u0000The aim of the study; It is the evaluation of the negative comments made on the restaurants that offer food and beverage service in the province of Elazig on the tripAdvisor website. In the study, a total of 1167 comments belonging to 48 businesses between 14.12.2012 and 15.07.2022 were analyzed by content analysis method. As a result of the analysis, 577 complaints were identified. As a result of the study, the main headings most frequently complained about were 6 main categories and 17 subcategories, respectively, food-beverage-related features, personnel-related features, price-related features, service environment-related features, service-related features, and menu-related features.","PeriodicalId":184439,"journal":{"name":"Journal of Hospitality and Tourism Issues","volume":"1 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-10-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"130053934","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Various academic studies have been conducted on customer and employee satisfaction in the service industries. This research focuses on the hotel sector, exploring 1) job satisfaction (intrinsic, extrinsic, and general) in departments whose employees most frequently come into contact with hotel customers (reception, housekeeping, bar and restaurant, kitchen, and entertainment); and 2) customer satisfaction for these departments. The research was carried out at the beginning of the 2021 summer season, during the COVID-19 pandemic. A sample of 1,488 individuals was analysed to find out if employee job satisfaction can predict customer satisfaction. Customer satisfaction was minimally explained by the three dimensions of employee satisfaction (intrinsic, extrinsic, and general), although not in all departments. Extrinsic employee satisfaction achieved higher results than intrinsic employee satisfaction in the reception, kitchen, and bar and restaurant departments. The results show a clear difference between departments that are managed directly by the hotel and those that are outsourced (housekeeping and entertainment), which did not show a predictive relationship between employee and customer satisfaction.
{"title":"Customer and employee satisfaction in hotels during COVID-19","authors":"Asier Baquero","doi":"10.51525/johti.1172181","DOIUrl":"https://doi.org/10.51525/johti.1172181","url":null,"abstract":"Various academic studies have been conducted on customer and employee satisfaction in the service industries. This research focuses on the hotel sector, exploring 1) job satisfaction (intrinsic, extrinsic, and general) in departments whose employees most frequently come into contact with hotel customers (reception, housekeeping, bar and restaurant, kitchen, and entertainment); and 2) customer satisfaction for these departments. The research was carried out at the beginning of the 2021 summer season, during the COVID-19 pandemic. A sample of 1,488 individuals was analysed to find out if employee job satisfaction can predict customer satisfaction. Customer satisfaction was minimally explained by the three dimensions of employee satisfaction (intrinsic, extrinsic, and general), although not in all departments. Extrinsic employee satisfaction achieved higher results than intrinsic employee satisfaction in the reception, kitchen, and bar and restaurant departments. The results show a clear difference between departments that are managed directly by the hotel and those that are outsourced (housekeeping and entertainment), which did not show a predictive relationship between employee and customer satisfaction.","PeriodicalId":184439,"journal":{"name":"Journal of Hospitality and Tourism Issues","volume":"40 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-10-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"126104354","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Due to the abstract feature of the basic product presented in the service enterprises, the gain that customers obtain from the enterprises can be explained by the experience. It refers to the experience in which the customers meet and leave a service business. In service enterprises, food beverage businesses can be mentioned that they are the most intense businesses with the customer. Therefore, it was thought that the implementation of the experienced marketing on behavioral loyalty that expresses the purpose of the study on behavioral loyalty will be appropriate to investigate in food beverage businesses. Within the scope of the research, a face-to-face questionnaire was applied to the customers purchasing services from food drink companies operating in Van provinces. In determining the participants, the number of samples used in unknown universal unknown universal unknown universals were taken into consideration with 400 surveys and analyzes over 387 surveys. According to the results of the research, it was observed that there was a positive and strong relationship between all sub-dimensions of the experiential marketing and behavioral loyalty. As a result of the impact analysis, experiential marketing practices have emerged to have a strong effect of 59% on behavioral loyalty.
{"title":"A STUDY TO DETERMINE THE EFFECT OF EXPERIENTIAL MARKETING ON BEHAVIORAL LOYALTY IN FOOD BEVERAGE BUSINESSES","authors":"S. Sahin","doi":"10.51525/johti.1132583","DOIUrl":"https://doi.org/10.51525/johti.1132583","url":null,"abstract":"Due to the abstract feature of the basic product presented in the service enterprises, the gain that customers obtain from the enterprises can be explained by the experience. It refers to the experience in which the customers meet and leave a service business. In service enterprises, food beverage businesses can be mentioned that they are the most intense businesses with the customer. Therefore, it was thought that the implementation of the experienced marketing on behavioral loyalty that expresses the purpose of the study on behavioral loyalty will be appropriate to investigate in food beverage businesses. Within the scope of the research, a face-to-face questionnaire was applied to the customers purchasing services from food drink companies operating in Van provinces. In determining the participants, the number of samples used in unknown universal unknown universal unknown universals were taken into consideration with 400 surveys and analyzes over 387 surveys. According to the results of the research, it was observed that there was a positive and strong relationship between all sub-dimensions of the experiential marketing and behavioral loyalty. As a result of the impact analysis, experiential marketing practices have emerged to have a strong effect of 59% on behavioral loyalty.","PeriodicalId":184439,"journal":{"name":"Journal of Hospitality and Tourism Issues","volume":"1 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-06-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"129644193","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
The purpose of this study is to examine the relationship between the perceptions of COVID-19 fear, travel anxiety, and travel intentions of domestic tourists during the COVID-19 pandemic. Data were collected from a total of 387 participants through an online survey in September 2021, using data collection tools adapted from different studies. Confirmatory factor analysis (CFA) was used to verify the measurement model, and covariance-based structural equation modeling (SEM) was applied to test the theoretical model. The results of the study show that domestic tourists' fears of COVID-19 infection have influenced significantly on their travel anxiety, and it has not a significant effect on their travel intentions. It has been determined that travel anxiety has a significant effect on the travel intentions of domestic tourists. According to the results of the research, the theoretical and practical contributions of the research are discussed.
{"title":"The Effects of Domestic Tourists' Fear of Covid-19 and Travel Anxiety on Travel Intentions","authors":"Davut Kodaş","doi":"10.51525/johti.1126900","DOIUrl":"https://doi.org/10.51525/johti.1126900","url":null,"abstract":"The purpose of this study is to examine the relationship between the perceptions of COVID-19 fear, travel anxiety, and travel intentions of domestic tourists during the COVID-19 pandemic. Data were collected from a total of 387 participants through an online survey in September 2021, using data collection tools adapted from different studies. Confirmatory factor analysis (CFA) was used to verify the measurement model, and covariance-based structural equation modeling (SEM) was applied to test the theoretical model. The results of the study show that domestic tourists' fears of COVID-19 infection have influenced significantly on their travel anxiety, and it has not a significant effect on their travel intentions. It has been determined that travel anxiety has a significant effect on the travel intentions of domestic tourists. According to the results of the research, the theoretical and practical contributions of the research are discussed.","PeriodicalId":184439,"journal":{"name":"Journal of Hospitality and Tourism Issues","volume":"148 1 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-06-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"121080279","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Functional foods; it has been defined as food similar to traditional food, which is intended to be consumed as part of a normal diet, but modified to fulfill physiological roles beyond providing simple nutrient requirements. The increasing wealth of the developed world's inhabitants, the aging of the population and the accompanying increase in health problems contribute to the increased interest in functional foods. In this direction, the aim of the study is; The aim of this study is to examine whether functional food consumption of restaurant consumers differ according to demographic characteristics (age, gender, education level, income level) and disease factors. The universe of the research consists of restaurant consumers on the European Side of Istanbul. Quantitative research method was used in the research and questionnaire technique was used as data collection tool. In this direction; Prepared surveys were administered to 271 restaurant consumers between August and October 2021. As a result of the analyzes made; It has been observed that the functional food consumption tendencies of restaurant consumers differ significantly according to gender. In other analyzes of the research; It was determined that age, education level, income level and presence of disease did not make a significant difference in functional food consumption.
{"title":"The Role Disease and Demographic Factors in Functional Food Consumption of Restaurant Consumers","authors":"Berna Kürkçü, B. B. Dedeoğlu","doi":"10.51525/johti.1103792","DOIUrl":"https://doi.org/10.51525/johti.1103792","url":null,"abstract":"Functional foods; it has been defined as food similar to traditional food, which is intended to be consumed as part of a normal diet, but modified to fulfill physiological roles beyond providing simple nutrient requirements. The increasing wealth of the developed world's inhabitants, the aging of the population and the accompanying increase in health problems contribute to the increased interest in functional foods. In this direction, the aim of the study is; The aim of this study is to examine whether functional food consumption of restaurant consumers differ according to demographic characteristics (age, gender, education level, income level) and disease factors. The universe of the research consists of restaurant consumers on the European Side of Istanbul. Quantitative research method was used in the research and questionnaire technique was used as data collection tool. In this direction; Prepared surveys were administered to 271 restaurant consumers between August and October 2021. As a result of the analyzes made; It has been observed that the functional food consumption tendencies of restaurant consumers differ significantly according to gender. In other analyzes of the research; It was determined that age, education level, income level and presence of disease did not make a significant difference in functional food consumption.","PeriodicalId":184439,"journal":{"name":"Journal of Hospitality and Tourism Issues","volume":"11 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-06-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"124850666","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
{"title":"Düzeltme: Hotel Managers’ Consciousness toward Competition and Its Strategies","authors":"E. R. Dönbak","doi":"10.51525/johti.1052747","DOIUrl":"https://doi.org/10.51525/johti.1052747","url":null,"abstract":"","PeriodicalId":184439,"journal":{"name":"Journal of Hospitality and Tourism Issues","volume":"63 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-12-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"131806738","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
{"title":"The Relationship Between The Tourism Impacts And The Quality Of Life In The City","authors":"Aysen Ercan İştin","doi":"10.51525/johti.1037378","DOIUrl":"https://doi.org/10.51525/johti.1037378","url":null,"abstract":"","PeriodicalId":184439,"journal":{"name":"Journal of Hospitality and Tourism Issues","volume":"18 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-12-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"127157435","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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