In this study; The food and beverage habits during the mythological rituals performed by the Turks, who have shamanism, during the birth, marriage and death periods were examined. In the study, it was also investigated how the food and beverages were consumed in the periods of birth, marriage and death in Turkish mythology. At the same time, the reflections of the eating and drinking rituals in Turkish mythology to the present are emphasized. As a result of the study, it has been seen that Turks often use plant foods (barley, wheat and oats) grown in the geography they live in and horse meat in their rituals because it has an important function in their lives. It has been seen that milk has an important place and is consumed.
{"title":"Food And Beverage Rituals At The Period Of Bırth, Marriage And Death In Shamanist Turks And Its Nowadays Reflections","authors":"Didem Uzun, Şimal Yakut Aymankuy","doi":"10.48119/toleho.1492741","DOIUrl":"https://doi.org/10.48119/toleho.1492741","url":null,"abstract":"In this study; The food and beverage habits during the mythological rituals performed by the Turks, who have shamanism, during the birth, marriage and death periods were examined. In the study, it was also investigated how the food and beverages were consumed in the periods of birth, marriage and death in Turkish mythology. At the same time, the reflections of the eating and drinking rituals in Turkish mythology to the present are emphasized. As a result of the study, it has been seen that Turks often use plant foods (barley, wheat and oats) grown in the geography they live in and horse meat in their rituals because it has an important function in their lives. It has been seen that milk has an important place and is consumed.","PeriodicalId":510472,"journal":{"name":"Journal of Tourism, Leisure and Hospitality","volume":"275 8","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141692201","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 growing demand for dine-out consumption in Kenya, fueled by the influx of online food delivery (OFD) platforms, necessitates the adoption of a new restaurant business model known as virtual kitchens (VKs). As an emerging phenomenon in Kenya, this study used the UTAUT theory to evaluate the determinants of VK adoption among licensed restaurants in Kenya by surveying 149 restaurant managers/owners. The regression analysis results show that performance expectancy, effort expectancy, facilitating conditions, and price value all have a significant effect on the intention to use VKs (F [4, 144] = 20.662, p < .01, R2 =.365). The study not only adds to the existing body of knowledge debate on VK adoption by providing informative insights on VK adoption in Kenya, but it also contributes to industry practice.
{"title":"APPLICATION OF UTAUT IN ASSESSING VIRTUAL KITCHEN ADOPTION AMONG LICENSED RESTAURANTS IN KENYA","authors":"G. Obonyo","doi":"10.48119/toleho.1370748","DOIUrl":"https://doi.org/10.48119/toleho.1370748","url":null,"abstract":"The growing demand for dine-out consumption in Kenya, fueled by the influx of online food delivery (OFD) platforms, necessitates the adoption of a new restaurant business model known as virtual kitchens (VKs). As an emerging phenomenon in Kenya, this study used the UTAUT theory to evaluate the determinants of VK adoption among licensed restaurants in Kenya by surveying 149 restaurant managers/owners. The regression analysis results show that performance expectancy, effort expectancy, facilitating conditions, and price value all have a significant effect on the intention to use VKs (F [4, 144] = 20.662, p < .01, R2 =.365). The study not only adds to the existing body of knowledge debate on VK adoption by providing informative insights on VK adoption in Kenya, but it also contributes to industry practice.","PeriodicalId":510472,"journal":{"name":"Journal of Tourism, Leisure and Hospitality","volume":"2 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-02-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139861102","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 growing demand for dine-out consumption in Kenya, fueled by the influx of online food delivery (OFD) platforms, necessitates the adoption of a new restaurant business model known as virtual kitchens (VKs). As an emerging phenomenon in Kenya, this study used the UTAUT theory to evaluate the determinants of VK adoption among licensed restaurants in Kenya by surveying 149 restaurant managers/owners. The regression analysis results show that performance expectancy, effort expectancy, facilitating conditions, and price value all have a significant effect on the intention to use VKs (F [4, 144] = 20.662, p < .01, R2 =.365). The study not only adds to the existing body of knowledge debate on VK adoption by providing informative insights on VK adoption in Kenya, but it also contributes to industry practice.
{"title":"APPLICATION OF UTAUT IN ASSESSING VIRTUAL KITCHEN ADOPTION AMONG LICENSED RESTAURANTS IN KENYA","authors":"G. Obonyo","doi":"10.48119/toleho.1370748","DOIUrl":"https://doi.org/10.48119/toleho.1370748","url":null,"abstract":"The growing demand for dine-out consumption in Kenya, fueled by the influx of online food delivery (OFD) platforms, necessitates the adoption of a new restaurant business model known as virtual kitchens (VKs). As an emerging phenomenon in Kenya, this study used the UTAUT theory to evaluate the determinants of VK adoption among licensed restaurants in Kenya by surveying 149 restaurant managers/owners. The regression analysis results show that performance expectancy, effort expectancy, facilitating conditions, and price value all have a significant effect on the intention to use VKs (F [4, 144] = 20.662, p < .01, R2 =.365). The study not only adds to the existing body of knowledge debate on VK adoption by providing informative insights on VK adoption in Kenya, but it also contributes to industry practice.","PeriodicalId":510472,"journal":{"name":"Journal of Tourism, Leisure and Hospitality","volume":"89 4","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-02-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139800952","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 is aimed to determine the sources of organizational stress and to associate the stress dimensions that stand out as a result of the research with attribution behavior. For this purpose, the relevant data were analyzed with the SPSS Program. The dimensions of organizational stress were determined by Explanatory Factor Analysis. As a result of the research, stress originating from the manager and employee relations, which is one of the prominent dimensions of organizational stress, has been associated with external attribution behavior. Stress stemming from organizational structure, which is another prominent dimension, has been associated with internal attribution behavior. For managing the external attribution behavior, it is necessary to provide appropriate working conditions within the enterprise. For managing internal attribution behavior, an effective communication environment should be established.
{"title":"Explanation of Organizational Stress in Hotel Businesses with Attribution (Causality Attribution) Theory","authors":"Gözde Kumaş, Didar SARI ÇALLI","doi":"10.48119/toleho.1291862","DOIUrl":"https://doi.org/10.48119/toleho.1291862","url":null,"abstract":"This research is aimed to determine the sources of organizational stress and to associate the stress dimensions that stand out as a result of the research with attribution behavior. For this purpose, the relevant data were analyzed with the SPSS Program. The dimensions of organizational stress were determined by Explanatory Factor Analysis. As a result of the research, stress originating from the manager and employee relations, which is one of the prominent dimensions of organizational stress, has been associated with external attribution behavior. Stress stemming from organizational structure, which is another prominent dimension, has been associated with internal attribution behavior. For managing the external attribution behavior, it is necessary to provide appropriate working conditions within the enterprise. For managing internal attribution behavior, an effective communication environment should be established.","PeriodicalId":510472,"journal":{"name":"Journal of Tourism, Leisure and Hospitality","volume":"6 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-02-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139862235","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 is aimed to determine the sources of organizational stress and to associate the stress dimensions that stand out as a result of the research with attribution behavior. For this purpose, the relevant data were analyzed with the SPSS Program. The dimensions of organizational stress were determined by Explanatory Factor Analysis. As a result of the research, stress originating from the manager and employee relations, which is one of the prominent dimensions of organizational stress, has been associated with external attribution behavior. Stress stemming from organizational structure, which is another prominent dimension, has been associated with internal attribution behavior. For managing the external attribution behavior, it is necessary to provide appropriate working conditions within the enterprise. For managing internal attribution behavior, an effective communication environment should be established.
{"title":"Explanation of Organizational Stress in Hotel Businesses with Attribution (Causality Attribution) Theory","authors":"Gözde Kumaş, Didar SARI ÇALLI","doi":"10.48119/toleho.1291862","DOIUrl":"https://doi.org/10.48119/toleho.1291862","url":null,"abstract":"This research is aimed to determine the sources of organizational stress and to associate the stress dimensions that stand out as a result of the research with attribution behavior. For this purpose, the relevant data were analyzed with the SPSS Program. The dimensions of organizational stress were determined by Explanatory Factor Analysis. As a result of the research, stress originating from the manager and employee relations, which is one of the prominent dimensions of organizational stress, has been associated with external attribution behavior. Stress stemming from organizational structure, which is another prominent dimension, has been associated with internal attribution behavior. For managing the external attribution behavior, it is necessary to provide appropriate working conditions within the enterprise. For managing internal attribution behavior, an effective communication environment should be established.","PeriodicalId":510472,"journal":{"name":"Journal of Tourism, Leisure and Hospitality","volume":"44 2","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-02-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139802638","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}
As we see in COVID-19, pandemics have vital and comprehensive economic and psychosocial consequences around the world. To see the psychological effects of fear of pandemics on the tourism sector, this study aims to measure the relationship between fear of COVID-19 (FCV) and hotel visit intention. We use a multiple mediation model to deepen our understanding and focus on the mediation role of tourism-based risks (destination risk, health risk, and travel risk) and purchase-based risk perception in a pandemic situation. This study explores qualitative information gathered from travelers using structured questionnaire. The results indicate that although FCV increases tourism-based risks and purchase-based risk perception, it decreases hotel visit intention. The authors propose a model account for the managers of hotels and summarize the practical and strategic tips. The impact of fear of COVID-19 on hotel service purchase intention via risk perception and travel risk types is absent from the literature. The authors propose a model account for the managers of hotels and summarize the practical and strategic tips.
{"title":"UNDERSTANDING THE LINK BETWEEN FEAR OF PANDEMICS AND HOTEL VISIT INTENTION: A MULTIPLE MEDIATION MODEL","authors":"Harun Mirac Güneş, Pinar Basgoze","doi":"10.48119/toleho.1328187","DOIUrl":"https://doi.org/10.48119/toleho.1328187","url":null,"abstract":"As we see in COVID-19, pandemics have vital and comprehensive economic and psychosocial consequences around the world. To see the psychological effects of fear of pandemics on the tourism sector, this study aims to measure the relationship between fear of COVID-19 (FCV) and hotel visit intention. We use a multiple mediation model to deepen our understanding and focus on the mediation role of tourism-based risks (destination risk, health risk, and travel risk) and purchase-based risk perception in a pandemic situation. This study explores qualitative information gathered from travelers using structured questionnaire. The results indicate that although FCV increases tourism-based risks and purchase-based risk perception, it decreases hotel visit intention. The authors propose a model account for the managers of hotels and summarize the practical and strategic tips. The impact of fear of COVID-19 on hotel service purchase intention via risk perception and travel risk types is absent from the literature. The authors propose a model account for the managers of hotels and summarize the practical and strategic tips.","PeriodicalId":510472,"journal":{"name":"Journal of Tourism, Leisure and Hospitality","volume":"131 28","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-01-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139453408","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 study examines whether critical pedagogy makes a difference in the tourism undergraduate program and its contributions to students' academic and social lives. The study was conducted with 31 students who took the critical thinking course and participated in the research voluntarily. Semi-structured question forms, observation notes, student assignments, and midterm and final exams were determined as data collection tools. The study was carried out step by step, and the course configuration was reconstructed after each data analysis. By comparing the pre-course situation, course stages, and academic development at the end of the course, information on how to apply critical thinking in tourism undergraduate education is included. In this respect, it is thought that the study will make significant contributions to tourism literature.
{"title":"Expanding Horizons with Critical Pedagogy: Action Research in Tourism Undergraduate Program","authors":"Barış Çıvak","doi":"10.48119/toleho.1370471","DOIUrl":"https://doi.org/10.48119/toleho.1370471","url":null,"abstract":"This study examines whether critical pedagogy makes a difference in the tourism undergraduate program and its contributions to students' academic and social lives. The study was conducted with 31 students who took the critical thinking course and participated in the research voluntarily. Semi-structured question forms, observation notes, student assignments, and midterm and final exams were determined as data collection tools. The study was carried out step by step, and the course configuration was reconstructed after each data analysis. By comparing the pre-course situation, course stages, and academic development at the end of the course, information on how to apply critical thinking in tourism undergraduate education is included. In this respect, it is thought that the study will make significant contributions to tourism literature.","PeriodicalId":510472,"journal":{"name":"Journal of Tourism, Leisure and Hospitality","volume":"32 6","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-12-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139172613","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}
Ebru Düşmezkalender, C. Seçi̇lmi̇ş, Veysel Yilmaz, Omar Youssef
The present study employs a framework of residents’ emotional solidarity with tourists (welcoming nature, emotional closeness and sympathetic understanding), and positive-negative impacts to understand residents’ support for tourism. Research model is tested using a sample of 500 residents living in Alanya/Turkey. Data were collected using face-to-face survey. Alternative models were used to test the theoretical structure of this study. The validity and credibility of the constructs were tested through confirmatory factor analysis, while its hypotheses were tested using path analysis. In model 1, the dimensions of emotional solidarity and the positive and negative impacts of tourism and their direct effects on support for tourism were examined and model 2 showed results similar with those in model 1. Results revealed that welcoming nature and sympathetic understanding had a positive effect on the positive impacts of tourism. However, emotional closeness did not have an affect on the positive impacts associated with tourism. In terms of residents’ support, welcming nature had the greatest positive effect on the support for tourism compared to other dimesions included in the framework of emotional solidarity; emotional closeness and sympathetic understanding. The results of this study could enhance destination marketing managers when they need to understand residents’ support for tourism development.
{"title":"EMOTIONAL SOLIDARITY AND TOURISM EFFECT ON SUPPORT FOR TOURISM DEVELOPMENT: RESIDENTS PERCEPTION","authors":"Ebru Düşmezkalender, C. Seçi̇lmi̇ş, Veysel Yilmaz, Omar Youssef","doi":"10.48119/toleho.1363574","DOIUrl":"https://doi.org/10.48119/toleho.1363574","url":null,"abstract":"The present study employs a framework of residents’ emotional solidarity with tourists (welcoming nature, emotional closeness and sympathetic understanding), and positive-negative impacts to understand residents’ support for tourism. Research model is tested using a sample of 500 residents living in Alanya/Turkey. Data were collected using face-to-face survey. Alternative models were used to test the theoretical structure of this study. The validity and credibility of the constructs were tested through confirmatory factor analysis, while its hypotheses were tested using path analysis. In model 1, the dimensions of emotional solidarity and the positive and negative impacts of tourism and their direct effects on support for tourism were examined and model 2 showed results similar with those in model 1. Results revealed that welcoming nature and sympathetic understanding had a positive effect on the positive impacts of tourism. However, emotional closeness did not have an affect on the positive impacts associated with tourism. In terms of residents’ support, welcming nature had the greatest positive effect on the support for tourism compared to other dimesions included in the framework of emotional solidarity; emotional closeness and sympathetic understanding. The results of this study could enhance destination marketing managers when they need to understand residents’ support for tourism development.","PeriodicalId":510472,"journal":{"name":"Journal of Tourism, Leisure and Hospitality","volume":"7 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-11-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139262248","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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