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    EVALUATION OF GASTRONOMY TOURISM POTENTIAL OF SAKARYA PROVINCE WITHIN THE SCOPE OF SUSTAINABILITY
    (Escola Superior Dom Helder Camara, 2026) Orgun, Emrah; Demircan, Seyhmus; Unal, Aydin; Bilgicli, Ismail; Eraslan, Onur
    The aim of the study is to determine the gastronomy tourism potential of Sakarya province within the scope of sustainability. In order to determine the contribution of gastronomy tourism to the tourism potential of Sakarya province in a sustainable manner and to ensure its efficient contribution to the tourism activities of the province, it is aimed in the study to examine the thoughts and attitudes of the stakeholders involved in the tourism of Sakarya province regarding gastronomy tourism. Qualitative research method is used in the research to analyze the answers to the questions in depth and to have an idea about the perceptions, experiences, behaviors and attitudes of the participants. Within the scope of the research, interviews (semi-structured) were conducted with 15 participants (public and private sector) who are stakeholders of tourism in Sakarya province by using qualitative research method. In the study, a six-question interview form was used within the scope of the semi structured interview technique. According to the findings, while associating gastronomy and gastronomy tourism with food, beverage, food culture, food science and local food, it is stated that gastronomy tourism has taken its place in tourism activities as a new type. All participants have knowledge about gastronomy and agree on the effectiveness of gastronomy tourism as a new type. The participants stated that the food establishments operating in Sakarya do not have local flavors in their menus due to the low demand, and that there are more standard foods. It has been understood that there are no local flavors in the menus of food establishments operating in Sakarya due to the low demand, but rather standard foods. It has been concluded that it is important in terms of gastronomy tourism to organize festivals in Sakarya province where gastronomy-related values will be highlighted and to ensure the national promotion of Sakarya local products. Although Sakarya province has many different values in gastronomy tourism, it has been determined that it is not at a sufficient level in terms of gastronomy tourism and suggestions have been made to overcome this deficiency and to create a sustainable gastronomy tourism.
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    Formation of talent mentality in human capital and its effects on organizational performance: the example of hotel businesses
    (Fundacao Pedro Leopoldo, 2025) Celen, Onur; Cilesiz, Emre; Unal, Aydin; Gocgun, Bunyamin; Eraslan, Onur
    Today, businesses are conducting some studies to retain human capital and increase organizational performance. One of the studies carried out to retain human capital and increase organizational performance is to ensure that the talented employees in hand are managed well and are useful to the business. Talented employees who are managed and provided to be useful should be kept in the business and the concept of talent mindset should be adopted into the business culture. In this study, it is aimed to examine whether the concept of talent mindset has positive and significant effects on organizational performance and human capital and more importantly, to find out whether talent mindset has a mediating role of human capital in the effect of organizational performance. Hotel businesses located in the Black Sea Region were included in the research. As a result of testing the data with Structural Equation Model in the analysis, it was concluded that there is a positive and significant relationship between talent mindset and organizational performance. When the relationship between human capital and organizational performance was examined, it was determined that there was a positive, significant and high-level relationship. It was concluded that there is a positive and significant relationship between talent mindset and human capital, even at a high level. In addition, as a result of the high level of significance, a model was drawn and the mediating role was tried to be measured. It has been concluded that the mediating role of human capital in the effect of talent mindset on organizational performance is full and at an acceptable level.
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    MEDICAL GASTRONOMY: A NEW TREND FOR THE FUTURE OF THE GASTRONOMY SECTOR POST COVID-19
    (Hysen MANKOLLI, 2025) Eraslan, Onur; Karacar, Ercan; Şat, Rana; Kütüklü, Damla
    This research focuses on the specific trend triggered in the field of gastronomy by the Covid-19 pandemic, known as "Medical Gastronomy." Designed as a qualitative study, this review aims to systematically examine existing literature, understand, explain, and evaluate the concept of Medical Gastronomy. In this context, the research, conducted using content analysis methodology, provides a framework to comprehend how the Covid-19 pandemic has brought about changes in the gastronomy sector and the significance of Medical Gastronomy during this period. © 2025, Hysen MANKOLLI. All rights reserved.