This study aims to examine the history of the first exploratory blue voyages initiated by the Fisherman of Halicarnassus, which have important traces in terms of Türkiye's tourism history. In this study, in which qualitative method was adopted, data were obtained by analysing the relevant literature. As a result of this conceptual study, it was determined that the first blue voyages initiated by the Fisherman of Halicarnassus on 22 August 1946 with nine people were educational and cultural trips, women also participated in them from 1957 onwards, blue voyages became continuous, and blue voyagers left works of art such as writings, letters, paintings, poems and monuments during the tour. It was observed that blue voyages as a cultural trip were replaced by yacht tourism after the death of the Fisherman of Halicarnassus and Sabahattin Eyüboğlu in 1973. Based on the findings of the study, suggestions for the tourism sector and academia were developed. It is thought that the findings of the study will enrich the narratives of tourist guides in guided blue voyages and that these narratives can be used in both long-term and daily boat trips.
{"title":"History of blue voyage","authors":"Aysel KAYA, Duygu YETGİN","doi":"10.48119/toleho.1365716","DOIUrl":"https://doi.org/10.48119/toleho.1365716","url":null,"abstract":"This study aims to examine the history of the first exploratory blue voyages initiated by the Fisherman of Halicarnassus, which have important traces in terms of Türkiye's tourism history. In this study, in which qualitative method was adopted, data were obtained by analysing the relevant literature. As a result of this conceptual study, it was determined that the first blue voyages initiated by the Fisherman of Halicarnassus on 22 August 1946 with nine people were educational and cultural trips, women also participated in them from 1957 onwards, blue voyages became continuous, and blue voyagers left works of art such as writings, letters, paintings, poems and monuments during the tour. It was observed that blue voyages as a cultural trip were replaced by yacht tourism after the death of the Fisherman of Halicarnassus and Sabahattin Eyüboğlu in 1973. Based on the findings of the study, suggestions for the tourism sector and academia were developed. It is thought that the findings of the study will enrich the narratives of tourist guides in guided blue voyages and that these narratives can be used in both long-term and daily boat trips.","PeriodicalId":37588,"journal":{"name":"African Journal of Hospitality, Tourism and Leisure","volume":"10 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-10-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135853556","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}
Purpose of the research: This research aims to examine the influence of social media influencers on consumer decision-making process in restaurant selection.
Design/methodology/approach: This research employed questionnaire technique to collect primary data. Snowball sampling technique is employed. The customer journey theory is also adopted as a theoretical underpinning of the study to examine the influence of SMI trust on consumer decision-making of restaurant selection. The research data was analysed using Smart PLS.
Findings of the research: The results of the study showed that each steps of consumers decision-making of restaurant selection is positively correlated with trust in SMIs. According to the findings consumers showed tendency feeling desire to visit a restaurant that recommended by an SMIs and, search for information provided by influencers. There is also a significant correlation between trust and evaluating alternatives and buying decisions indicating that consumers are significantly influenced in pre-purchase stage. Significant association between SMI trust and satisfaction and experience sharing shows the significant effect of trust in the post-purchase.
Originality/Value: Being one of the first attempts to investigate the influence of social media influencers’ trust on diners’ decisions to choose a restaurant employing customer journey theory. Also, this research makes a contribution to the consumer decision-making journey literature by investigating and providing evidence regarding each step of decision-making journey in the context of restaurant selection.
{"title":"The influence of social media influencers on consumers’ decision making of restaurant choice","authors":"Lokman DİNC","doi":"10.48119/toleho.1327974","DOIUrl":"https://doi.org/10.48119/toleho.1327974","url":null,"abstract":"Purpose of the research: This research aims to examine the influence of social media influencers on consumer decision-making process in restaurant selection.
 Design/methodology/approach: This research employed questionnaire technique to collect primary data. Snowball sampling technique is employed. The customer journey theory is also adopted as a theoretical underpinning of the study to examine the influence of SMI trust on consumer decision-making of restaurant selection. The research data was analysed using Smart PLS. 
 Findings of the research: The results of the study showed that each steps of consumers decision-making of restaurant selection is positively correlated with trust in SMIs. According to the findings consumers showed tendency feeling desire to visit a restaurant that recommended by an SMIs and, search for information provided by influencers. There is also a significant correlation between trust and evaluating alternatives and buying decisions indicating that consumers are significantly influenced in pre-purchase stage. Significant association between SMI trust and satisfaction and experience sharing shows the significant effect of trust in the post-purchase. 
 Originality/Value: Being one of the first attempts to investigate the influence of social media influencers’ trust on diners’ decisions to choose a restaurant employing customer journey theory. Also, this research makes a contribution to the consumer decision-making journey literature by investigating and providing evidence regarding each step of decision-making journey in the context of restaurant selection.","PeriodicalId":37588,"journal":{"name":"African Journal of Hospitality, Tourism and Leisure","volume":"11 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-10-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135854231","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 aim of the research is to examine the sustainability practices of hotels with sustainable tourism certificates. For this goal, between the dates of 06.01.2023 and 11.03.2023, a content analysis was conducted on the websites of 119 accommodation establishments that hold a Tourism Operation Certificate from the Ministry of Culture and Tourism of the Republic of Türkiye, which are listed on the website of the Türkiye Tourism Promotion and Development Agency. As a result of the content analysis, a total of 4 main categories and 32 subcategories were identified, which are sustainable management, support for social and economic benefits of the local community, cultural heritage, and environmental policies. It was determined that the accommodation establishments with sustainable tourism certification are mainly located in Antalya (73), Istanbul (17), and Muğla (14). As a result of the research, it was determined that most of the hotels with sustainable tourism certification did not provide any information on their websites regarding being a sustainable hotel. In addition, it was found that the hotels' websites mostly emphasized equal opportunities for employees, involvement of staff in the implementation and development of sustainability policies, providing various training to personnel regarding their responsibilities, energy conservation, preservation of biodiversity and resources, water conservation, reduction of greenhouse gas emissions, and implementation of social service activities.
{"title":"ANALYSIS of the WEBSITE of HOTELS with SUSTAINABLE TOURISM CERTIFICATE : The CASE of TÜRKİYE","authors":"Eda HAZARHUN, Burçin Cevdet ÇETİNSÖZ, Yasemin KOÇAK BİLGİN","doi":"10.48119/toleho.1327095","DOIUrl":"https://doi.org/10.48119/toleho.1327095","url":null,"abstract":"The aim of the research is to examine the sustainability practices of hotels with sustainable tourism certificates. For this goal, between the dates of 06.01.2023 and 11.03.2023, a content analysis was conducted on the websites of 119 accommodation establishments that hold a Tourism Operation Certificate from the Ministry of Culture and Tourism of the Republic of Türkiye, which are listed on the website of the Türkiye Tourism Promotion and Development Agency. As a result of the content analysis, a total of 4 main categories and 32 subcategories were identified, which are sustainable management, support for social and economic benefits of the local community, cultural heritage, and environmental policies. It was determined that the accommodation establishments with sustainable tourism certification are mainly located in Antalya (73), Istanbul (17), and Muğla (14). As a result of the research, it was determined that most of the hotels with sustainable tourism certification did not provide any information on their websites regarding being a sustainable hotel. In addition, it was found that the hotels' websites mostly emphasized equal opportunities for employees, involvement of staff in the implementation and development of sustainability policies, providing various training to personnel regarding their responsibilities, energy conservation, preservation of biodiversity and resources, water conservation, reduction of greenhouse gas emissions, and implementation of social service activities.","PeriodicalId":37588,"journal":{"name":"African Journal of Hospitality, Tourism and Leisure","volume":"21 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-09-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135781458","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}
Over the last decades, the tourism sector has grown in its contribution to national and regional economies. Good governance in South Africa has regressed over time in South Africa. The study’s objective was to investigate the impact of good governance of tourism in South Africa, a proxy for developing countries. A quantitative research methodology was used with econometric methods such as an Autoregressive Distributed Lag Error Correction process. The estimation indicated a long-run relationship between the variables. The tourism sector contributes significantly to the South African economy and government should note the importance of good governance, as indicated through this study in the success and development of the sector. Given tourism's potential to achieve some of the Sustainable Development Goals and positively influence economic growth and development, relevant parties are urged to pursue good governance in the sector.
{"title":"THE INFLUENCE OF GOOD GOVERNANCE ON THE TOURISM SECTOR: THE CASE OF SOUTH AFRICA","authors":"D. Meyer, Tanya Rheeders","doi":"10.48119/toleho.1299375","DOIUrl":"https://doi.org/10.48119/toleho.1299375","url":null,"abstract":"Over the last decades, the tourism sector has grown in its contribution to national and regional economies. Good governance in South Africa has regressed over time in South Africa. The study’s objective was to investigate the impact of good governance of tourism in South Africa, a proxy for developing countries. A quantitative research methodology was used with econometric methods such as an Autoregressive Distributed Lag Error Correction process. The estimation indicated a long-run relationship between the variables. The tourism sector contributes significantly to the South African economy and government should note the importance of good governance, as indicated through this study in the success and development of the sector. Given tourism's potential to achieve some of the Sustainable Development Goals and positively influence economic growth and development, relevant parties are urged to pursue good governance in the sector.","PeriodicalId":37588,"journal":{"name":"African Journal of Hospitality, Tourism and Leisure","volume":"80 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-08-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"78315379","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 tourism sector holds great importance in the economies of nations as it significantly contributes to national economies by creating new employment opportunities. One of the most valuable employment opportunities in the tourism industry is entrepreneurship, which is essentially a process of value creation. To become a successful tourism entrepreneur, it is crucial to know the region’s tourism resources and where the tourism activities will be carried out. With this in mind, this study aims to compare the tourism resources potential of Cordoba, Eskişehir, and Treviso for young entrepreneurs. In the first stage of the study, a database was created for the tourist attractions of the cities within the scope of the Erasmus+ project named "Anti-Fragile Young Entrepreneurs for Sustainable Rural Tourism: Yes for Rural Tourism" project and the number of tourists visiting the regions was determined. Using this database, the labels that attract attention in tourism in Cordoba, Eskişehir, and Treviso were identified with the help of "Word Cloud" analysis. Thus, this analysis helped to identify the strong and weak tourism areas of the provinces. This study serves as a guide for young tourism entrepreneurs and supports researchers.
{"title":"COMPARATIVE EVALUATION OF TOURISM RESOURCES AND YOUNG ENTREPRENEURIAL POTENTIAL OF CORDOBA, ESKİŞEHİR, AND TREVISO","authors":"Yeliz Mert, Semra Günay, Sema Ekincek, Merve ÖZGÜR GÖDE, İsmail Yeni̇lmez, Önder Yayla, S. Acitas, Jesús Blas RUİZ LEAL, Handan Akarsu","doi":"10.48119/toleho.1315783","DOIUrl":"https://doi.org/10.48119/toleho.1315783","url":null,"abstract":"The tourism sector holds great importance in the economies of nations as it significantly contributes to national economies by creating new employment opportunities. One of the most valuable employment opportunities in the tourism industry is entrepreneurship, which is essentially a process of value creation. To become a successful tourism entrepreneur, it is crucial to know the region’s tourism resources and where the tourism activities will be carried out. With this in mind, this study aims to compare the tourism resources potential of Cordoba, Eskişehir, and Treviso for young entrepreneurs. In the first stage of the study, a database was created for the tourist attractions of the cities within the scope of the Erasmus+ project named \"Anti-Fragile Young Entrepreneurs for Sustainable Rural Tourism: Yes for Rural Tourism\" project and the number of tourists visiting the regions was determined. Using this database, the labels that attract attention in tourism in Cordoba, Eskişehir, and Treviso were identified with the help of \"Word Cloud\" analysis. Thus, this analysis helped to identify the strong and weak tourism areas of the provinces. This study serves as a guide for young tourism entrepreneurs and supports researchers.","PeriodicalId":37588,"journal":{"name":"African Journal of Hospitality, Tourism and Leisure","volume":"72 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-08-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"85954815","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}
Food waste is one of the issues whose significance is increasing day by day in the global arena and has become a problem in many environmental, economic, and social areas. Wastes, such as fertilizer and water spent, during the production phase, occupation of the soil, time and effort spent in transportation and cooking processes, pollution of the natural environment, and the risk of not being able to obtain enough food in the future are some of these problems. Recycling, reusing, and minimizing food waste are important for a sustainable life. In this study, the use of waste food in different industrial areas (e.g., health, fashion, gastronomy, fertilizer production, natural preservatives, paint industry, bioplastic, packaging, biodiesel production, and cosmetics) was investigated. The data obtained in the present study were collected and compiled by literature review from secondary sources. It is expected that this study will be a basis for preventing uncertainties about food waste and for waste management practices.
{"title":"Industrial use of food waste","authors":"Dilek Çoşan, Şimal YAKUT AYMANKUY","doi":"10.48119/toleho.1263153","DOIUrl":"https://doi.org/10.48119/toleho.1263153","url":null,"abstract":"Food waste is one of the issues whose significance is increasing day by day in the global arena and has become a problem in many environmental, economic, and social areas. Wastes, such as fertilizer and water spent, during the production phase, occupation of the soil, time and effort spent in transportation and cooking processes, pollution of the natural environment, and the risk of not being able to obtain enough food in the future are some of these problems. Recycling, reusing, and minimizing food waste are important for a sustainable life. In this study, the use of waste food in different industrial areas (e.g., health, fashion, gastronomy, fertilizer production, natural preservatives, paint industry, bioplastic, packaging, biodiesel production, and cosmetics) was investigated. The data obtained in the present study were collected and compiled by literature review from secondary sources. It is expected that this study will be a basis for preventing uncertainties about food waste and for waste management practices.","PeriodicalId":37588,"journal":{"name":"African Journal of Hospitality, Tourism and Leisure","volume":"25 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-06-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"78000779","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}
This research aims to evaluate the effect of social media influencers on destination preference in the context of different generations. The data needed in the study was collected with a questionnaire form. The data were obtained from 137 followers over 18 who follow social media influencers. In the study, percentage, frequency, mean, and standard deviation values were used in the descriptive data analysis, correlation analysis was used in the relationship measurement tests, and regression analysis was used in the hypothesis tests. As a result of the analyses, it has been concluded that the perception levels towards social media influencers differ in the context of generations and that social media influencers are an essential determinant for destination preference. On the other hand, it has been concluded that the effect of social media influencers on destination preference differs in the context of X, Y, and Z generations.
{"title":"The Impact of Social Media Influencers on Destination Preferences: A Cross-Generation Comparison","authors":"Özcan Zorlu, Tuğçe Candan","doi":"10.48119/toleho.1229922","DOIUrl":"https://doi.org/10.48119/toleho.1229922","url":null,"abstract":"This research aims to evaluate the effect of social media influencers on destination preference in the context of different generations. The data needed in the study was collected with a questionnaire form. The data were obtained from 137 followers over 18 who follow social media influencers. In the study, percentage, frequency, mean, and standard deviation values were used in the descriptive data analysis, correlation analysis was used in the relationship measurement tests, and regression analysis was used in the hypothesis tests. As a result of the analyses, it has been concluded that the perception levels towards social media influencers differ in the context of generations and that social media influencers are an essential determinant for destination preference. On the other hand, it has been concluded that the effect of social media influencers on destination preference differs in the context of X, Y, and Z generations.","PeriodicalId":37588,"journal":{"name":"African Journal of Hospitality, Tourism and Leisure","volume":"34 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"85557456","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}
Knowledge regarding the power of ultraviolet light to kill various bacteria and viruses has existed for some time. Even prior to the onslaught of the COVID-19 virus, scientists were busy studying various types of UV light and how it might be applied to a wide variety of sanitization applications. Initially driven by the desire to effectively apply UV light to quickly sanitize airport security bins, Steribin was founded prior to the emergence of the COVID pandemic. It has since expanded into a number of sanitization applications, utilizing all of forms of UV technology, with a primary focus on sanitization needs in medicine and food processing.
{"title":"COVID-19 and The Emergence of Industrial Grade Sanitization Applications Using Ultraviolet Light: The Case of Steribin LLC","authors":"William Chri̇stensen, Olga Li̇mni̇os","doi":"10.48119/toleho.1257477","DOIUrl":"https://doi.org/10.48119/toleho.1257477","url":null,"abstract":"Knowledge regarding the power of ultraviolet light to kill various bacteria and viruses has existed for some time. Even prior to the onslaught of the COVID-19 virus, scientists were busy studying various types of UV light and how it might be applied to a wide variety of sanitization applications. Initially driven by the desire to effectively apply UV light to quickly sanitize airport security bins, Steribin was founded prior to the emergence of the COVID pandemic. It has since expanded into a number of sanitization applications, utilizing all of forms of UV technology, with a primary focus on sanitization needs in medicine and food processing.","PeriodicalId":37588,"journal":{"name":"African Journal of Hospitality, Tourism and Leisure","volume":"438 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-05-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"85810187","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}
Interpretation is essential in tour guiding services and it is formed by tour guides’ information. The body of the tour guiding literature has examined tour guides’ interpretation and information-giver role in various aspects. However, tourists’ questions, as a component of tour guide-tourist interaction and interpretation, are under-studied. Hence, this empirical research aims to identify tourists’ questions directed to tour guides in Türkiye. It also examines tour guides’ perceptions of tourists’ questions and their geographic origin. Additionally, tour guides’ strategies to handle challenging questions were clarified. 13 tour guides were interviewed to conduct the qualitative research and the findings reveal that tourists’ questions are related to Geography, Islam religion, History in Anatolia, Sociocultural settings, and Socioeconomic infrastructure in Türkiye. Therefore, this study contributes to the current body of knowledge as it offers a framework for tourists’ questions, tour guides’ relevant perceptions, and strategies. Finally, it provides recommendations for practitioners and policy-makers.
{"title":"WHAT MIGHT THEY ASK? Tourists’ Questions Directed to Tour Guides in Türkiye","authors":"Burak Düz","doi":"10.48119/toleho.1292447","DOIUrl":"https://doi.org/10.48119/toleho.1292447","url":null,"abstract":"Interpretation is essential in tour guiding services and it is formed by tour guides’ information. The body of the tour guiding literature has examined tour guides’ interpretation and information-giver role in various aspects. However, tourists’ questions, as a component of tour guide-tourist interaction and interpretation, are under-studied. Hence, this empirical research aims to identify tourists’ questions directed to tour guides in Türkiye. It also examines tour guides’ perceptions of tourists’ questions and their geographic origin. Additionally, tour guides’ strategies to handle challenging questions were clarified. 13 tour guides were interviewed to conduct the qualitative research and the findings reveal that tourists’ questions are related to Geography, Islam religion, History in Anatolia, Sociocultural settings, and Socioeconomic infrastructure in Türkiye. Therefore, this study contributes to the current body of knowledge as it offers a framework for tourists’ questions, tour guides’ relevant perceptions, and strategies. Finally, it provides recommendations for practitioners and policy-makers.","PeriodicalId":37588,"journal":{"name":"African Journal of Hospitality, Tourism and Leisure","volume":"178 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-05-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"79947946","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 main purpose of the study is to reveal the nature of working in the field of hospitality by examining employment forms and working conditions. For this purpose, the phenomenology approach was used and interviews were conducted with 32 hotel employees. According to the findings, it has been seen that temporary and precarious forms of employment are common in tourism. It is seen that the employees are kept under strict control for efficiency and productivity and the managerial hegemony is at a significant level. In addition, it has been determined that due to standardization and simplification in hotel businesses with an all-inclusive system, employees are deprived of their qualifications and become unqualified.
{"title":"The Nature of Working in the Hospitality Industry: Evidence from 3S Tourism in Turkey","authors":"Barış Çıvak","doi":"10.48119/toleho.1192035","DOIUrl":"https://doi.org/10.48119/toleho.1192035","url":null,"abstract":"The main purpose of the study is to reveal the nature of working in the field of hospitality by examining employment forms and working conditions. For this purpose, the phenomenology approach was used and interviews were conducted with 32 hotel employees. According to the findings, it has been seen that temporary and precarious forms of employment are common in tourism. It is seen that the employees are kept under strict control for efficiency and productivity and the managerial hegemony is at a significant level. In addition, it has been determined that due to standardization and simplification in hotel businesses with an all-inclusive system, employees are deprived of their qualifications and become unqualified.","PeriodicalId":37588,"journal":{"name":"African Journal of Hospitality, Tourism and Leisure","volume":"33 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-01-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"85994487","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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