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  • Öğe
    Robots and emotional intelligence: A thematic analysis
    (Elsevier, 2024) Seyitoğlu, Faruk; Ivanov, Stanislav
    The research on emotional intelligence in social robots is growing. This paper provides a thematic analysis of the studies on robots and emotional intelligence, synthesising and evaluating current knowledge and research topics. In addition, based on the thematic analysis of the studies, it also provides a conceptual framework explaining the emotional intelligence of robots that includes both actors (human and robot) in a human-robot interaction setting. The findings are based on the analysis of 252 studies published until the end of 2022 and indexed in the Scopus database. The results unveiled two main themes (robot design-technical developments and characteristics and human-robot interaction), including sub-themes and topics that emerged in the literature. Finally, the themes and sub-themes were evaluated through a critical discussion to develop a conceptual framework for robots and emotional intelligence.
  • Öğe
    Equal employment opportunity and diversity in restaurant labor: perspectives of restaurant employees and managers in the USA
    (Emerald Publishing, 2024) Seyitoğlu, Faruk; Atsız, Ozan; Acar, Ayşegül
    Purpose: This study was designed to contribute to the extant literature by discovering the perceptions of restaurant employees and managers toward equal opportunities in restaurant labor and working in a diversity-rich restaurant work environment. Design/methodology/approach: A qualitative research approach was utilized. Through in-depth interviews, data were collected purposefully from restaurant workers in different positions (e.g. managers, servers, chefs and cooks) in the USA. Findings: As a result of content analysis, different perspectives emerged on equal employment opportunity and diversity in restaurant labor. While some employees and managers believe that restaurant labor has equal employment opportunities, others think there is a lack of equal employment opportunity and partial equal employment opportunity in the industry. Most participants perceive working in a diversity-rich restaurant work environment as beneficial (an opportunity to learn about different cultures and an opportunity to learn different experiences and approaches). Originality/value: To the best of our knowledge, this is the first paper to explore employees' and managers' perceptions of equal employment opportunity and diversity in the hospitality labor context, specifically restaurant labor. Therefore, the research findings will create value for scholars to understand the view on equal employment opportunity and diversity in restaurant labor. Further, it will assist practitioners in designing their labor structure regarding equal employment opportunity and diversity management for the future.
  • Öğe
    Transformative changes in human resources management practices in the tourism sector amidst the COVID-19 pandemic
    (CONSCIENTIA BEAM, 2024) Cizrelioğulları, Mehmet Necati; Günay, Tuğrul; Kıroğlu, Uğur
    The COVID-19 pandemic has introduced a significant degree of uncertainty into the operational landscape of businesses within the tourism sector. These uncertainties have raised questions about how working conditions have evolved and may continue to change in the future. This phenomenon has not only had a widespread impact on the travel industry, but it has also extended its influence to the education sector, consequently affecting numerous other sectors in the broader economy. Within this context, the role of departments such as Human Resources (HR) has gained increasing prominence. These departments are entrusted with the crucial responsibility of monitoring workplace standards, particularly in terms of compliance with hygiene regulations and health procedures. The research was conducted in the accommodation service sector of Northern Cyprus (TRNC), encompassing businesses operating in various regions. A sample size of 20 was selected, with data collected from five different facilities situated across the Northern part of the island. This research seeks to shed light on the evolving landscape of human resources management practices in response to the transformative changes brought about by the COVID-19 pandemic. To achieve this objective, a qualitative research approach was employed. Oral interviews with business executives supplemented this strategy, giving the research findings more depth and context. The culmination of this study is presented in the final section, encapsulating the results and their implications. This research contributes to the ongoing discourse surrounding the impact of the COVID-19 pandemic on human resources, shedding light on the evolving landscape of work in the tourism sector.
  • Öğe
    Turist Rehberlerinin Karşılaştıkları İş Kazaları ve Meslek Hastalıkları
    (Kırgızistan Türkiye Manas Üniversitesi, 2024) Ulusoy Mutlu, Hasret; Balıkoğlu, Arzu; Akgül, Onur; Köroğlu, Özlem
    Turist rehberliği mesleği, çalışma koşulları nedeniyle iş kazaları ve meslek hastalıkları konusunda birçok riski bünyesinde barındırmaktadır. Uzun çalışma saatleri, uzun süren seyahatler, yoğun çalışma temposu, uykusuzluk ve fiziksel ve zihinsel yorgunluk gibi faktörler meslekte iş kazalarının ve meslek hastalıklarının yaşanmasına neden olmaktadır. Turist rehberlerinin meslekte karşılaştıkları iş kazaları ve meslek hastalıklarının belirlenmesi ve bu konuda mevcut durumun ortaya konulması, mesleğin icrasında turist rehberlerine yol gösterici olması ve bu hususta gerekli önlemleri almaları noktasında onlara yardımcı olması açısından önem arz etmektedir. Bu bağlamda bu çalışmada, turist rehberlerinin yaşadıkları iş kazaları ve meslek hastalıklarının belirlenmesi ve bunlara yönelik alınabilecek önlemlerin ve konuya ilişkin tavsiyelerin tespit edilmesi amaçlanmaktadır. Bu amaç doğrultusunda, mevcut durumun tespit edilebilmesi için nitel veri toplama tekniği tercih edilerek yarı yapılandırılmış görüşme formu oluşturulmuştur. Elde edilen veriler tematik analiz ile değerlendirilerek önce kodlanmış, ardından belirli temalar altında kategorize edilmiştir. Araştırma sonucunda, turist rehberlerinin en fazla karşılaştıkları iş kazalarının “trafik kazası” ve “ayak/bilek burkulmaları” olduğu; yaşanılan iş kazalarının çoğunlukla “ören yerlerinde” ve “tur araçlarında” gerçekleştiği ve iş kazalarının gerçekleşme sebebinin ise “ören yeri arazi şartları”, “ikinci şahıs hatası” ve “kişisel ihmaller” gibi faktörlerden kaynaklı olduğu belirlenmiştir. Turist rehberlerinin yaşadıkları meslek hastalıkları içerisinde en sık tekrarlananların “ses kısıklığı”, “psikolojik yıpranmalar”, “boğaz ağrısı” ve “bel ağrısı” olduğu tespit edilmiştir. Söz konusu hastalıkların yaşanma sebeplerinin ise “kalabalık gruplara gün içinde yüksek sesle hitap etmek”, “fiziksel olarak efor sarf etmek” ve “yoğun çalışma temposu ve stres” kaynaklı olduğu belirlenmiştir. Ayrıca yaşanılan meslek hastalıkları sonucunda turist rehberlerinin çalışamadıkları gün nedeniyle maddi kazanç kaybına uğradıkları, psikolojik olarak yıprandıkları, stres bozukluğu yaşadıkları ve meslekten uzaklaşarak işten soğudukları tespit edilmiştir.
  • Öğe
    Çanakkale
    (Detay Yayıncılık, 2023) Akgül, Onur
    Çanakkale ilinin somut olmayan kültürel miras değerleri açıklanmış, örnekler verilmiş ve bunlara ilişkin fotoğraf, video ve detaylı kaynak bilgileri paylaşılmıştır.
  • Öğe
    İstanbul’daki Şehir İçi Tur Operasyonlarında Karşılaşılan Zorluklar ve Çözüm Yolları
    (2019) Altürk, Vahap; Çakıcı, Celil; Çınar, Burhan
    https://utk20.anadolu.edu.tr/
  • Öğe
    GENDER (IN)EQUALITY AND WORK-LIFE (IM)BALANCE IN TOURISM AND HOSPITALITY LABOUR: PERSPECTIVES OF TOURISM ORGANISATIONS IN PORTUGAL
    (University of Rijeka, 2023) Costa, Carlos; Seyitoğlu, Faruk; Malta, Ana Maria; Martins, Mariana
    Purpose – This research note explores the perceptions of key stakeholders in tourism organisations regarding gender equality and work-life balance in the Portuguese tourism and hospitality industry. Methodology/Design/Approach – Eleven key stakeholders representing tourism organisations in Portugal were interviewed to obtain qualitative data. A content analysis was then conducted to uncover themes and sub-themes. Findings – The results show two main themes, including sub-themes: Gender inequality (partial gender equality, lack of gender salary equality, lack of women in higher positions, and gender inequality in career advancement) and work-life balance (the difficulty of balancing work and personal/family life and the need for better conditions for women accompanying children). Originality of the research – his study highlights gender equality and work-life balance in the tourism and hospitality industry from the perspective of managers of the leading tourism organisations in Portugal. The study also provides critical implications and future directions based on the findings.
  • Öğe
    The Effects of the Motivation of Seeking Diversity in Street Foods on Satisfaction: The Case of İstanbul
    (2023) Harman, Serhat; Uzut, Sultan
    In present study, the impact of hedonic (Kim vd., 2021; Hiamey vd., 2015; Mathye ve Maliwichi, 2015; Yusuf, 2017), utilitarian (Crowley vd., 1992; Lin vd., 2012; Yoshida vd., 2013; Hill vd., 2016), social (de Charms ve Muir, 1978; Tauber, 1972; Santich, 2004; Tikkanen, 2007) and diversity-seeking motivations (Kim vd., 2021; Zifferblatt vd., 1980; Pliner, 1982; Quan ve Wang, 2004) on satisfaction with street food products, which are one of the gastronomic tourism products, was investigated. Data was collected through purposive sampling technique, which is one of the non-probability sampling techniques, using a survey method. The sample consisted of individuals who visited Istanbul and stayed at least one night and consumed Istanbul street food. A total of 439 people participated in the study, and 416 usable data were analyzed. The collected data was obtained through face-to-face interviews and electronically generated surveys. In line with the aim of the study, a measurement tool was created by adapting scales from various sources such as Kargiglioğlu (2019), Di Matteo (2020), Hani (2019), Van Trijp and Steenkamp (1992), Gupta and Duggal (2020) and Ab Karim et al. (2011). To determine the appropriate analysis methods for the data obtained from the survey, kurtosis and skewness values were first examined. Frequency tables were created to obtain the frequency distributions of the variables being studied. Factor analysis was applied to combine related variables and to create a smaller number of meaningful new variables or to explain the relationships between factors and indicators. Validity and reliability test were conducted. Following the factor analysis tests of the scales, independent sample t-tests and One Way Anova were performed to determine if there were significant differences in the responses provided by the participants. In addition, correlation and regression analyses were conducted to test the relationships between the variables included in the study. As a result of the conducted analysis, it was observed that the ratio of male and female participants was very close to each other, with married and 41-50 age group participants being the most frequent, while participants aged 51 and above had the lowest frequency. Additionally, it was found that single participants were more inclined to seek variety compared to married participants. There was also a significant difference in terms of food authenticity seeking and adapting to food changes between participants with monthly individual income between 0-4253 TL and 4254-5000 TL and participants with monthly individual income between 6001-7000 TL. This result indicates that as income level increases, individuals’ need for food variety and change also increases, and they try to meet these needs through street flavors. The participants made a total of 1818 markings regarding their preference for Istanbul street flavors that they frequently consume, and it was found that the majority of these markings (%17.5) were related to snacks, which is supportive of Aşık Akşit’s (2019)study. Following snacks, the options were seafood (%16.6), “main dishes” (%13), garnishes (%11.2), offal (%10.8), “pastries” (%10), desserts (%9.9), beverages (%6.6), and unprocessed fruits and vegetables (%4.4). Regarding the participants’ motivations for consuming Istanbul street flavors, a total of 922 markings were made, and the majority of these markings were related to flavor (%24.5), which is supportive of Perez-Villarreal et al.’s (2020) study. Flavor was followed by the motivation of getting together with friends and having fun (%20.3), which is supportive of Bayram’s (2020) study. The motivation for diversity (%19.8), which ranked third, was supported by Lenglet and Giannelloni’s (2016) study, while the motivations for saving time (%18.9) and price (%15.5) were supported by İrigüler and Öztürk’s (2016) study. Furthermore, it was observed that the participants’ satisfaction with Istanbul street flavors was relatively high (3.50), and there was a weak positive relationship (r=.451; p<0.01) between satisfaction and the variable of diversity-seeking. This suggests that the variety of Istanbul street flavors may not be entirely sufficient in ensuring consumer satisfaction. For researchers planning similar studies, it can be suggested to conduct studies on diversity-seeking motivation and satisfaction related to street food in rural areas outside of densely populated metropolises such as Ankara and Istanbul, to compare two or more destinations in terms of diversity-seeking motivation and satisfaction related to street food, to conduct studies on diversity of unique street food varieties in regions and cities and their place and importance in gastronomy tourism movement, to determine the impact of diversity seeking motivation on sustainable tourism, and to conduct studies on the effects of diversity seeking motivation on visitation or repeat visitation. It is also recommended to conduct studies targeting foreign consumers in addition to local consumers.
  • Öğe
    Turistlerin Süryani Mutfağı Hakkında Görüşleri Üzerine Bir Araştırma
    (27.09.2023) Harman, Serhat; Gül, Hüseyin
    Çalışmanın ana temasını oluşturan Süryani mutfak kültürü, geçmişten günümüze kadar kültürel bir miras olarak nesilden nesile aktarılmış ve bu yiyecekler sadece fizyolojik ihtiyaçları karşılamaktan ziyade temsil etmiş olduğu kültürel değerlerin hazinesi haline gelmiştir. Bu çalışmanın amacı, Süryani mutfak kültürünün, Mardin’i ziyaret eden ziyaretçiler üzerindeki etkisini ölçmek ve şehri ziyaret eden misafirlerin tutumlarını belirlemektir. Ziyaretçilerin Süryani mutfağı hakkında farkındalık oluşturulması, araştırılması, sürdürülebilirliğini ortaya koymak ve özellikle gastronomi turizmine kazandırılmasını sağlaması açısından önemli olarak değerlendirilmektedir. Çalışmada demografik özelliklerle turistlerin Süryani mutfak kültürüne yönelik algıları ve tutumları ilişkin önemli unsurlar belirlenerek, Mardin’de kalış süreleri ve tekrar ziyaret etme niyetlerine ait bulgular ortaya konulmuştur. Bu perspektifle Süryanilerin ilk yerleşim yeri olduğu düşünülen Mezopotamya’dan başlayarak günümüze değin yaşamış oldukları coğrafyalar araştırılmış, halen varlıklarını sürdürdükleri Tur Abdin (Mardin, Batman, Şırnak) bölgesinde yaşamış oldukları, gelişim ve değişim de bu çalışmada yer verilmiştir. Araştırmanın sonucunda katılımcıların Süryani mutfak kültürünün korunması ve Mardin ilinin gastronomi imajına katkı sağlaması düşüncelerine sahip oldukları gözlemlenmiştir. Bu çalışmada elde edilen bulgular doğrultusunda ilgili literatüre ve Mardin’de turizm ile ilgili planlama yapan paydaşlara katkı sağlaması hedeflenmekte olup, paydaşlara araştırmanın amacı doğrultusunda öneriler geliştirilmiştir
  • Öğe
    Turlarda Yaşanabilecek Sorunlar ve Çözüm Önerileri
    (Ağustos, 2020) Harman, Serhat
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  • Öğe
    Turizm Fotoğrafçılığı
    (2019) Harman, Serhat
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  • Öğe
    Yavaş Seyahat
    (2020) Harman, Serhat
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  • Öğe
    TURİST MOTİVASYONLARI VE DENEYİMLERİ
    (2019) Harman, Serhat
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  • Öğe
    Mardin İli Turizm Endüstrisinin Değerlendirilmesi ve SWOT Analizi
    (2019) Harman, Serhat; Toprak, Lokman
    ..
  • Öğe
    Seküler HacılıK
    (2019) Harman, Serhat
    ...
  • Öğe
    Mezopotamya Uygarlıkları
    (2019) Harman, Serhat
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  • Öğe
    SEYAHAT BROŞÜRLERİ,
    (2019) Harman, Serhat
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  • Öğe
    Turist Fotoğrafları
    (2019) Harman, Serhat
    ...
  • Öğe
    Yadigar Ürünlerin Pazarlanması
    (2019) Harman, Serhat
    ...
  • Öğe
    Turizm ve Ekonomi
    (2019) Harman, Serhat; Bahar, Ozan
    ...