Yazar "Cobanoglu, Cihan" seçeneğine göre listele

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    Effect of smart tourism technology experience (STTE) on tourist satisfaction and tourist happiness in Bordeaux: the mediation role of self-gratification
    (Emerald Group Publishing Ltd, 2024) Yuksel, Faruk; Kement, Uzeyir; Dogan, Seden; Bayram, Gul Erkol; Bayar, Sinan Baran; Cobanoglu, Cihan
    PurposeThis study aims to investigate the effects of smart tourism technology experience (STTE) on tourist satisfaction and happiness in Bordeaux, with a focus on understanding the mediating role of self-gratification. By examining these relationships, the study seeks to provide insights into how smart tourism technologies can enhance tourist experiences.Design/methodology/approachThe study uses partial least squares-structural equation modeling (PLS-SEM) to analyze data collected from 380 tourists who visited Bordeaux. The measurement model assesses reliability and validity, while the structural model evaluates the proposed hypotheses and the mediation effects of self-gratification.FindingsThe results confirm that STTE positively impacts tourist satisfaction, with accessibility, informativeness and personalization significantly enhancing tourist satisfaction, while interactivity does not. Tourist satisfaction, in turn, positively affects tourist happiness. Furthermore, self-gratification partially mediates the relationship between tourist satisfaction and happiness, highlighting its importance in the smart tourism context.Originality/valueThis research extends the understanding of STTE by demonstrating its effects on tourist satisfaction and happiness. It introduces the mediating role of self-gratification, providing a novel perspective on how personalized smart tourism experiences contribute to overall tourist happiness.
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    The Effect of Self-Service Technology Quality on Novelty-Seeking and Revisit Intention in Restaurant Settings
    (Wiley, 2025) Kement, Uzeyir; Dogan, Seden; Bayar, Sinan Baran; Bayram, Gul Erkol; Basar, Berkan; Cobanoglu, Cihan
    This study explores how self-service technologies (SSTs) quality in restaurants influences customers' novelty-seeking behavior and their intention to revisit. Data were collected through surveys distributed via Amazon Mechanical Turk, comprising responses from 498 participants. Structural Equation Modeling (SEM) was used for data analysis to assess the relationships between perceived SST quality, novelty-seeking, and revisit intentions. The study identifies significant positive effects of SST quality dimensions such as enjoyment, security, and assurance on novelty-seeking. However, functionality, convenience, and customization were not significantly linked to novelty-seeking. Furthermore, novelty-seeking significantly impacted both affective and cognitive attitudes, which in turn influenced revisit intentions. Venturesomeness was examined as a moderating factor but only significantly moderated the relationship between cognitive attitudes and revisit intentions. Self-service technology quality directly influences customer engagement and satisfaction, leading to increased revisit intentions through the mediating role of novelty-seeking.
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    THE MEDIATING ROLE OF LOCAVORISM IN THE EFFECT OF LOCAL FOOD CONSUMPTION VALUE ON INTENTION TO PURCHASE LOCAL FOODS
    (Akdeniz Univ, Tourism Fac, 2025) Bayar, Sinan Baran; Kement, Uzeyir; Dogan, Seden; Sengoz, Ayse; Erkol Bayram, Gul; Cobanoglu, Cihan
    The number of studies exploring attitudes toward local food is limited but growing. This research aims to fill the gap by testing food consumption value as a second-order construct and assessing its impact on attitudes toward local food, locavorism, and the intention to purchase local food. Additionally, the study examines the conditions that may influence the effect of food consumption value. The study sample consists of participants aged 18 and older who consume local food. The research model was analyzed for validity, reliability, and structural relationships using Smart PLS statistical software. The findings indicate that taste and quality values are significant in shaping attitudes toward local food, whereas price and prestige values did not have a positive effect on these attitudes. Moreover, the study shows that positive attitudes toward local food increase the intention to purchase it. Lastly, the elements of lionization and communalization were found to reinforce both positive attitudes toward local food and purchase intentions, while the element of opposition did not demonstrate this effect.