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The existing investigation has reassessed the former studies which are implemented by the researchers and investigators about destination image and its attributes. As for assessing, the questionnaire has been specifically designed to test the impact of destination image attributes (unique image, cognitive image, and affective image), first, on the general perception of travelers by the destination, assessing the impact of overall image and lastly on the tourists’ future behaviors which are intention to recommend and intention to revisit. The study has been developed based on the existent model that has been surveyed by the researchers. However, focusing on destination image and its attributes of Famagusta Walled City are the originalities of this study. The data has been collected from Famagusta Walled City and the respondents were incoming tourists. The results of this study show that except cognitive image, other destination image attributes that are affective and unique image have an influence on overall image of the destination. Regarding to the tourists` future behaviors, both intention to revisit and intention to recommendation has been supported. Keywords: destination image, cognitive image, affective image, unique image, future behavior, Famagusta Walled City.
The outdoor hospitality sector, which incorporates campsites, convoy parks, entertainment vehicle parks, and glamping (glamorous camping); have attracted tourists’ attention worldwide. These forms of holidays are means to escape the overcrowded urban areas, socialization, and opportunity to have a new experience, as well as experience nature and environment first hand. However, glamping as a niche tourism has combined the camping in the nature with a touch of luxury for a niche market. The main aim of this study is to explore the factors that resulted in the growth of this form of tourism. In addition, to explore the characteristics of glamping patrons. Furthermore, the study is focused on the role of glamping as a tourism activity and its relationship with sustainable tourism. For the purpose of this study, a qualitative research method based on in-depth interview with glamping organizers in the case of Germany has been focused. The findings revealed that most of the patrons of glamping are up-market tourists who are seeking a new experience and adventure. Study has also revealed that patrons of glamping are interested in nature and at the same time desire luxurious services and comforts. This type of tourism is somewhat unexplored, and this study is an attempt to fill this gap. Implications and contribution of this study is also discussed.
ÖZ:Çalışmada Kuzey Kıbrıs gastronomi turizm potansiyelinin belirlenmesi, bu potansiyelin ortaya çıkarılması ve geliştirilmesi yönünde değerlendirilmesi amaçlanmıştır. Kuzey Kıbrıs’ın gastronomi turizminin güçlü ve zayıf yönleri ile fırsat ve tehditlerini SWOT analizi yöntemi ile belirlenmiştir. Çalışmadan çıkacak sonuçların Kuzey Kıbrıs siyasi otoritelerine, yerel yönetimlere gerekse tüm sektör temsilci ve uzmanları ile yerel üreticilere gastronomi turizmi ile ilgili stratejilerin oluşturulması ve geliştirilmesine fayda sağlayacağı düşünülmektedir. Bu kapsamda bir nitel araştırma deseni olan ölçüt örneklemi ile toplamda 26 kişiye ulaşılarak Gastronomi turizmi ile ilgili fikir yürütebilecek olan kurum ve kuruluşlar, özel sektör uzman ve temsilcileri, akademisyenler, merkezi ve yerel yönetimlerden oluşan katılımcılarla yarı yapılandırılmış sorular eşliğinde yüz yüze görüşmeler yapılmıştır. Öncelikle katılımcıların Gastronomi turizmi ile ilgili bakış açıları tespit edilmek istenmiştir. Daha sonra Kuzey Kıbrıs Gastronomi turizmi potansiyeli ile ilgili görüşleri alınmış, bu potansiyele sahip olup olmadığı öne çıkarılmıştır. Gastronomi turizminde öne çıkan ve çıkarılması gereken gastronomik ürünler ile ilgili öneriler alınmıştır. Araştırmanın 4,5,6,7 numaralı sorularında da Kuzey Kıbrıs Gastronomi Turizmi güçlü-zayıf yönleri ile fırsat ve tehditleri tespit edilerek SWOT matrisi oluşturulmuştur. Son olarak katılımcılardan Kuzey Kıbrıs’ta gastronomi turizm çalışmalarının yeterli bulunup bulunmadığı sorgulanmış ve gastronomi turizm potansiyelini geliştirmek üzere önerileri alınmıştır. iv Toplanan verilerin bulgulara dönüştürülmesinde, içerik analizi ve SWOT analizi kullanılmıştır. Sorulara verilen cevaplar kendi içlerinde temalandırılmış, en çok tekrar edenler, önem sırasına göre sistematik olarak sıralanarak tanımlanmış ve incelenmiştir. SWOT sorularında elde edilen kodlanmış ifadelerden faydalanarak SWOT Matrisi oluşturulmuştur. Çalışma analizlerine göre, Kuzey Kıbrıs Gastronomi turizm potansiyelinin olduğu sonucuna varılmıştır. Bu potansiyelin geliştirilmesi için çeşitli öneriler verilmiştir ve bu potansiyelin geliştirilmesi için bir yol haritasının çıkarılmasına katkı sağlamak, bu araştırmayı uygulama açısından oldukça önemli kılmaktadır. Gastronomi alanında yapılan farklı çalışmalarda turizmde kullanılmak üzere potansiyelin ortaya konulmamış olması, araştırmanın literatürdeki eksikliği gidermesi açısından oldukça önemli katkılar koyacak ve daha sonra yapılacak akademik çalışmalara zemin hazırlaması ve yol göstermesi açısından önemlidir. Anahtar Kelimeler: Gastronomi Turizmi, Alternatif Turizm, SWOT Analiz, Kuzey Kıbrıs
The current thesis tries to examine the relationship between authentic leadership, job insecurity and turnover intention in the hospitality industry. The research would also to examine job insecurity’s mediation role on authentic leadership and turnover intention. The research model which is offed by this study was tested through the data collection among the front line employees working in four and five-star hotels in Tehran, Iran. Data were collected in summer 2017 from 247 employees who accept to participate voluntarily in the survey. Participants were from different sections such as frontline office, food and beverage, and housekeeping departments, all these employees had direct and efficient contact with the customers. By considering the result and the previous literature authentic leadership has a negative effect on turnover intention and job insecurity which help to decrease job insecurity’s perception and the level of turnover intention. The result shows the positive effect of job insecurity on turnover intention. The mediation effect of this variable on authentic leadership and turnover intention is approved as well. Keywords: Authentic Leadership, Turnover Intention, Job Insecurity, Hotel, Iran
ABSTRACT: The purpose of this thesis is to determine the image characteristics of Tehran as tourism destination; from foreign travelers’ view. It will be tried to determine strong and weak image components of Tehran from foreign traveler’s perspective. Furthermore, this study tends to examine the relation between destination image and its components, overall image, and future behavior. The aforementioned relationships were tested by data obtained from foreign travelers. According to the study the strong and weak cognitive image components of Tehran have been determined. The study indicated that museums, restaurants and cuisine, hospitable and friendly people and low prices are strong image components of Tehran. The weak cognitive components are lack of qualified tours and excursions, the crowdedness of the city and lack of tourism information. The study also will demonstrate the direct effect of cognitive and affective image components of Tehran on overall image. The direct effect of overall image on tourist’s future behavior will be discussed as well. In addition, management implications are provided based on the results of the current study. Furthermore, some information regarding the limitations of this study as well as implication for future research will be presented in this thesis. Key words: destination image, image components, tourist’s behavior, Tehran. ……………………………………………………………………………………………………………………………………………………………………………………………………………………
ÖZ: Bu araştırma, gastronomi turizmi kapsamında Kuzey Kıbrıs sokak lezzetlerinin tüketici tercihleri açısından değerlendirilmesini belirlemek amacıyla yapılmıştır. Araştırma, 20 Kasım 2021 ile 23 Şubat 2022 tarihleri arasında Kuzey Kıbrıs Türk Cumhuriyeti’nde bulunan 6 ilçede yapılmıştır. Araştırma, pandemi dolayısı ile ilk olarak internet üzerinden yapılmış olup daha sonra pandemi kuralları çerçevesinde sokak lezzeti deneyimleyenler ve sokak lezzeti satışı yapan yerlerin olduğu noktalarda yapılmıştır. Çalışma 448 kişi ile anket çalışması şeklinde yapılmıştır. Araştırma sonuçları SPSS programı kullanılarak t testi ve anova kullanılarak yorumlanmıştır. Demografik değişkenlerde %61,8’inin erkek, %65’inin bekar ve çocuksuz, %49,8’inin lisans eğitimli, %29,9’unun 1800 TL ve daha az geliri olduğu ile %54,9’unun da öğrenci olduğu belirlenmiştir. Katılımcıların çok büyük bir çoğunluğunun sokak lezzetlerini tüketmek ile ilgili sağlık sorunu olmadığı %96,2 görülmüştür. Bir ayda 1- 5 arası sokak lezzeti tüketenlerin sayısı 176 kişi ile %39,3 olduğu, 200-400 TL arasında bir ayda sokak lezzetleri için harcama yapanların sayısı ise 133 kişi ile %29,7 olmuştur. Mevsimlere göre sokak lezzeti tüketim sıklığı sorusuna katılımcılar kış ve sonbahar aylarında sokak lezzetlerini daha fazla tükettikleri belirlenmiştir. Öğünlere göre sokak lezzeti tüketim sıklığına katılımcılar, sabahları %47,8 ile hiç tercih etmediklerini akşamları ise %32,4 ile sıklıkla tercih ettikleri belirlenmiştir. Katılımcılar tüketim tutumuna ilişkin sorulara hijyen konusundaki değerlendirmeleri ortalamanın biraz üzerinde olduğu, hizmet kalitesi alt boyutunda ise sokak lezzeti tezgahlarında yemek sipariş etmek kolaydır sorusu en yüksek ortalamaya sahip olmuştur.
ABSTRACT: The purpose of this thesis is to investigate guests' dining perceptions of the service quality in the restaurants according to their demographic characteristics: gender, age, nationality and education. The aims are to: (1) examine any differences in the guests' service quality perceptions according to the demographic characteristics, (2) identify the most important service quality dimensions (reliability, assurance, empathy, responsiveness and tangibility) that affect on guests' dining perceptions. This study investigates restaurant guests’ dining perceptions by using data that were collected from a sample of guests in the fine-dining restaurants in Kiev, the most visited city in Ukraine. In the methodology part of the study, deductive approach was used. The questionnaire is based on Stevens, Knutson and Patton (1995)'s research. The results indicated that empathy service quality dimension was ranked first as the most important factor influencing guests' perceptions of the service quality in the fine-dining restaurants. Tangibility was ranked second followed by assurance, reliability, and responsiveness. The results show that young people dine out more frequently and pay significant attention to the offered service quality in the restaurants. Local people view all the five dimensions of service quality (tangibility, reliability, responsiveness, assurance, empathy) as important, much more than the international tourists. Local people are more demanding than foreigners. The findings did not reveal any significant differences in terms of the respondents' gender and their perceptions of service quality which is completely opposite to other studies. In addition, managerial implications are provided based on the results of the study, and information regarding the limitations of the study as well as implications for future research is presented in the thesis. Key Words: service quality, perceptions, tangibility, reliability, assurance, empathy, responsiveness. …………………………………………………………………………………………………………
This thesis aims to examine the influence of constructive leadership practices on the service innovative behaviors of hotel employees by a serial mediation system that treats employee psychological safety and employee creativity as mediators. Empirical data were collected from full-time frontline hotel employees in Antalya, Turkey. By using both convenience and judgmental sampling methods, this study included 357 hotel employees. The results provide empirical evidence for all suggested hypothesized associations. In particular, the findings display that psychological safety and engagement in creative work tasks play intervening roles (in the form of a chain) in the indirect influence of constructive leadership on employee perceptions regarding their service innovative culture. The current work provides practical contributions for hotel industry professionals who are in the treatment of implementing psychological safety and employee creativity, in order to establish innovative service culture in the hotel setting. This thesis is among the first studies to investigate a serial mediation model to analyze which constructive leadership practices influence their innovative service culture.
Referring to social exchange theory and expectancy theory, the present study attempts to investigate a conceptual model using deductive approach. The model examines the impact of the service quality on customer satisfaction and the effect of customer satisfaction on customer loyalty and positive word of mouth. The result of this study is based on the sample gathered from 205 customers in a hotel in Antalya. Based on the results, this study suggests that the quality of service in hotels and direct effect on customer satisfaction and customer satisfaction respectively has direct and positive impact on customer loyalty and positive word of mouth. However, like any other studies, the present inquiry bears some limitations which are discussed at the end of this thesis. Moreover, implication and future research direction are also discussed in this thesis. Keywords: Service quality, customer satisfaction, word of mouth, customer loyalty, hotel industry
This study aims to investigate and explore the present processes, potentials, barriers and organizations of sport tourism in Turkish Republic of Northern Cyprus (TRNC) in order to provide a clear policy guideline to the tourism operators and practitioners as well as to the decision makers. Furthermore, this study aims to achieve exploring the deficiencies that might have hampered the development and planning for sport tourism. Sport Tourism is one of the popular forms of Tourism Industry that motivate so many tourists to go to a destination. Sport Tourism in its Hard or soft categories are able to attract millions of tourists from hundreds of different countries to travel and participate in sporting events. This form of tourism has the potential to have positive impact economically and socially. However, sport tourism requires infrastructural consideration and certain technological preparation with specific land use issues. This study assumes that potentials to establish this form of tourism exists; however, the infrastructure for and commitment to this highly suitable tourism is not in place. An examination of planning process of sport tourism with respect to scale, scope, resource protection, product development and institutional responsibilities will be other aims. A qualitative data analysis will be performed to collect data and result for this paper. This study will be also a pathway to provide guidelines how to market and locate sponsors for sport tourism as an entrepreneurial initiative. Keywords: Niche tourism, Sport tourism, Tourism planning, North Cyprus