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This brief research aimed to examine how hotel employees' demographics and nutritional knowledge influence their emotional and external eating behaviors. Empirical data was collected from hotel employees (n = 372) from four- and five-star hotels in Mediterranean cities in Turkey. ANOVA was conducted to identify the significant differences in employees' emotional and external eating behaviors based on their demographic characteristics and nutritional knowledge. The study results indicated significant differences in hotel employees' emotional eating by their gender, income, and education level. The study results further revealed that hotel employees' external eating behavior differed based on their gender, marital status, and nutritional knowledge. The study results provide specific theoretical and practical implications in the health care and hospitality industries. [ABSTRACT FROM AUTHOR]

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Agriculture and tourism are leading industries in Turkey. The agricultural sector in Turkey faces a number of important challenges. The number of population lived in rural areas and employed in the agriculture has decreased during the last decades. There is a need to create new sources of income and employment for rural residents. This article argues whether or not agrotourism makes an effective contribution to rural development. It is concluded that the diversification option is a complex one with many constraints and public sector plays a critical role in promoting agrotourism development. Recommendations for stimulating the development of agrotourism are put forward. [ABSTRACT FROM AUTHOR]

The aim of this paper is to review the evaluation of hospitality dissertations as their subjects and their completed years. To perform on this aim, completed PhD dissertations were reached on National Dissertation Centre website at Turkish Higher Education Institute (YOK). According to study's results, hospitality marketing strategies and organizational behavior in hospitality industry were the most popular research subjects on the dissertations in Turkey. However, the most completed PhD dissertations at the hospitality area was the year of 2011. [ABSTRACT FROM AUTHOR]

Purpose – The aim of this study was three-fold: first, to develop an instrument to evaluate food and beverage service quality in spa hotels; second, to identify aspects of food and beverage service quality of which customers had the highest expectations, i.e. the key dimensions of food and beverage service quality in spa hotels; third, to measure customer perceptions of the spa hotels in this study and to identify those dimensions with the largest gap between customer expectations and perceptions. Design/methodology/approach – A self-administrated questionnaire was distributed to 331 customers at four different spa hotels in Balikesir, Turkey. Exploratory and confirmatory factor analysis was used to identify service quality dimensions. Cronbach Alpha indicated the reliability of the factors identified. Customer expectations, perceptions and gaps between expectations and perceptions for each dimension were measured. Findings – Factor analysis revealed six quality dimensions: "assurance and employee knowledge"; "healthy and attractive food"; "empathy"; "tangibles"; "responsiveness of service delivery"; "reliability". Customer expectations were highest for "tangibles" and "assurance and employee knowledge". The largest gaps between perceptions and expectations were for "healthy and attractive food" and "tangibles". Practical implications – Key dimensions for food and beverage service quality in spa hotels were identified and a reliable instrument for measuring provision was developed. This should be applied by managers on an ongoing basis to evaluate their performance and give them a better understanding of food and beverage service quality in spa hotels. The study provides specific information on the performance of Turkish spa hotels in relation to food and beverage service quality. Originality/value – This research addresses the paucity of research on customer perspectives of food and beverage provision in spa hotels and contributes to enhanced understanding of spa tourists and their expectations and perceptions of the service quality of food and beverage service quality. [ABSTRACT FROM AUTHOR]

Nightclubs are one of important establishments for tourism destinations. Most of the tourists who attend touristic activities demand a variety of night clubs from destinations while these establishments have a positive impact on customers' holiday experience. The aim of this study was three-fold. First, to develop a reliable service quality measurement scale for measuring service quality at night clubs. Second, to identify key dimensions of night club service quality construct and third to identify Turkish customers' expectations towards night club service quality. To do this, 261 questionnaire was filled out by 18- 25 age young customers who attend night clubs when they had attended touristic actities within last six months. According to the results, thirty-two items reliable service quality measurement scale was developed to measure night club service quality and six key service quality dimensions were identified. Customers had highest expectations were for 'attractive and quality of beverages' and 'service delivery of employees' dimensions. However, 'service delivery of employees' dimension was the highest effect on predicting service quality in night clubs. [ABSTRACT FROM AUTHOR]