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    A STUDY ON DESTINATION HOSPITALITY: THE CASE OF TÜRKİYE
    (Escola Superior Dom Helder Camara, 2026) Demirbulat, Ozge Gudu; Ozgurel, Gizem; Orgun, Emrah; Bulut, Afitap; Can, Cansen
    This study assesses the local community's perceptions of tourism hospitality in T & uuml;rkiye and examines the predictive capacity of these perceptions on attitudes toward tourism effects. Addressing the cultural, social, and emotional dimensions of hospitality, this research posits that the tourism experience is underpinned not only by economic but also by sociopsychological foundations. This study used a quantitative, correlational survey method, collecting 523 online responses using the Destination Hospitality and the Attitudes towards Tourism Effect scales. The validity and reliability of both scales were evaluated using confirmatory factor analysis (CFA). The resulting fit indices indicated that the models demonstrated an acceptable level of fit within the Turkish sample. The data analysis involved several statistical techniques: descriptive statistics, regression, correlation, t-tests, and analysis of variance (ANOVA). Findings indicated that participants generally held moderate-to-high perceptions of destination hospitality and maintained positive attitudes toward tourism. Hospitality, particularly the dimensions of hospitable behaviors' and atmosphere and safety, was found to significantly predict and enhance positive attitudes toward tourism. Conversely, the influence of the infrastructure and service facilities dimension was found to be minimal. Furthermore, demographic analysis revealed that younger, unemployed, and high-income individuals reported higher perceptions of hospitality and held correspondingly more positive attitudes toward tourism. These results underscore that destination hospitality functions as a potent variable in shaping societal attitudes toward tourism.
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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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    Gastronomy festivals in the development of event tourism and the current situation in Turkey
    (Emerald Group Publishing Ltd, 2024) Solunoglu, Ali; Orgun, Emrah
    Purpose - The aim of this study is to emphasize the importance of Turkey's gastronomy festivals within the context of event tourism by identifying and highlighting their significance. Design/methodology/approach - International gastronomy festivals in Turkey hold significant importance within the scope of event tourism. These festivals contribute both economically and culturally by promoting Turkey's rich and diverse culinary culture on a global scale. The importance of international gastronomy festivals in Turkey within event tourism also extends to cultural diplomacy and international promotion. These festivals enhance Turkey's touristic image and help reach a broader audience internationally by showcasing the country's cultural richness and hospitality. Bu baglamda bu & ccedil;alisma, T & uuml;rkiye'de gastronomi festivallerinin & ouml;nemini ve mevcut durumunu arastirmayi ve etkinlik turizminin gelisimi kapsaminda d & uuml;zenlenen etkinlikleri belirlemeyi ama & ccedil;lamaktadir. Findings - In this context, this study aims to investigate the importance and current status of gastronomy festivals in Turkey and to identify events organized within the scope of the development of event tourism. Research limitations/implications - The study provides information about international gastronomy festivals nourished by Turkey's rich culinary culture. However, local gastronomy festivals are not included. Practical implications - Develop Comprehensive Marketing Strategies: Promote gastronomy festivals through targeted marketing campaigns that highlight the unique culinary experiences and cultural attractions of each region. Utilize digital platforms and social media to reach a wider audience and engage potential visitors. Social implications - Enhance Collaboration Among Stakeholders: Foster collaboration between local governments, tourism organizations, culinary associations, and local businesses to ensure the successful planning and execution of gastronomy festivals. Encourage partnerships with international culinary institutions and chefs to enhance the prestige and appeal of these events. Originality/value - The importance of international gastronomy festivals in Turkey within event tourism also extends to cultural diplomacy and international promotion. These festivals enhance Turkey's touristic image and help reach a broader audience internationally by showcasing the country's cultural richness and hospitality.
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    Is Business Sustainability Possible? The Moderating Role of Place of Work in the Relationship between Hotel Safety Culture, Job Satisfaction, Organizational Commitment and Customer-Oriented Behavior: A Cross-Regional Study
    (Mdpi, 2024) Dagli, Erkan; Gecikli, Recep Murat; Turan, Orhan; Orgun, Emrah; Unal, Aydin; Bayram, Fuat; Isin, Alper
    Safety culture is a key feature between employees' job performance and organizational commitment. Hotel businesses are an important component of the service sector, and a customer-oriented approach in these businesses increases organizational performance. Therefore, the increased organizational commitment of employees plays an important role in the implementation of a customer-oriented approach. In this study, hotel safety culture, which is one of the important factors for business performance sustainability, is examined. In addition, the effect of hotel safety culture on job satisfaction, organizational commitment and customer-oriented behavior is examined. In this context, the research data were collected from the employees of 5-star hotels operating in Antalya and Doha through a questionnaire. The data were analyzed using PLS-SEM 4.0. As a result of the research, some significant effects were found between the variables in the hypothetical research model. Based on the results obtained, theoretically, in support of the studies in the literature, a positive relationship was found between perceived safety culture and employees' job performance. Accordingly, as practical suggestions, it is recommended that hotel managers take measures to increase the safety culture (staff training, increasing physical measures, making warning signs visible, etc.).
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    The Effect of Green Leadership Perception on Environmental Commitment, Awareness, and Employees' Green Behavior in Hotel Businesses: Research from a Generation Cohort Theory Perspective
    (Mdpi, 2024) Orgun, Emrah; Solunoglu, Ali; Kutlu, Didem; Kasalak, Murat Alpaslan; Unal, Aydin; Celen, Onur; Gozen, Erhan
    This study was carried out to determine the relationships between green leadership perceived by hotel employees and environmental commitment, environmental awareness, and employees' green behavior. In contrast to previous research in the literature, this study also examines the moderating role of generation in these relationships. The study was carried with employees of five-star hotel in Turkey. The data were analyzed with IBM SPSS AMOS 22 programs and significant effects between certain variables were detected. In addition, the research results indicate that generation has a moderating role in the relationships between green leadership, environmental awareness, and environmental commitment. As a result of the evaluation, a number of theoretical and practical contributions are presented for academicians working in the literature, sector representatives, and hotel business managers.
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    THE EFFECT OF GREEN RESTAURANTS ON CONSUMER PREFERENCES IN THE CONTEXT OF SUSTAINABILITY
    (Escola Superior Dom Helder Camara, 2026) Corman, Gizem; Sahin, Nur Nese; Orgun, Emrah; Unal, Aydin
    The aim of the research is to determine the effect of green restaurants on consumer preferences in the context of sustainability. In this context, participants from different destinations in T & uuml;rkiye were tried to be reached and their opinions were determined through the prepared survey form. A total of 399 surveys were collected by using the convenience sampling method in the data collection process. The collected data were analyzed using the SPSS 25.0 statistical program. As a result of the analyses; it was determined that green restaurants affect consumer preferences in terms of environmental sensitivity, preference and recommendation, and local product menu design. In addition, significant differences were determined between the demographic characteristics of the research participants; gender, age, education level, monthly income, and frequency of eating out variables and the research dimensions. Theoretical and practical contributions were presented within the framework of the findings and analysis results obtained as a result of the research; some suggestions were presented for the sector and future research.