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The aim of this study to determine the environmental attitudes of tourist guide candidates. When the literature on this subject is examined, no study has been found on the environment and environmental attitudes of tourist guides and guide candidates. Therefore, with this paper, it is aimed to fill this gap in the literature. The research was designed in the quantitative method. The universe of the research was determined as the students who received education in the top 10 State Universities in Turkey in the 2021-2022 academic year. Data were collected online by the researcher between 01 December 2021 and 03 January 2022. Quota and convenience sampling method was used in the research. A total of 422 questionnaires were collected and used as data in practice. The t-Test was conducted to determine whether there is a significant difference between the "environmental attitudes" and "gender" of the tourist guide candidates. It can be said that “male” tourist guide candidates have negative environmental thoughts. ANOVA test was conducted to see if there is a significant difference between the "environmental attitudes" and "age" of tourist guidance students. According to the ANOVA test, significant differences were determined in the dimensions of "Environmental Behavior", "Environmental Thinking" and "Environmental Emotion".

Bu çalışmanın amacı, Adana Portakal Çiçeği Karnavalına katılan yerli turistlerin, karnavala katılım öncesi ve sonrası, Adana destinasyon imajına yönelik algılarını belirlemektir. Araştırmanın evrenini Adana’da Portakal Çiçeği Karnavalına katılan yerli turistler oluşturmaktadır. Anket aracılığıyla veriler, kolayda örnekleme yöntemi ile 07-08 Nisan 2018 tarihlerinde yüz yüze toplanmıştır. Toplam 305 anket analize tabi tutulmuştur. Faktör analizi sonucunda, dört faktör elde edilmiş ve faktörlere “Doğal Çevre ve Gece Hayatı”, “Tarihi ve Kültürel Çekicilikler”, “Ulaşım ve Konukseverlik” ve “Alt ve Üst Yapı Olanakları” adları verilmiştir. Yapılan eşleş-tirilmiş örneklem t testine göre, yerli turistlerin karnavala katılmadan önce zihinlerindeki Adana destinasyon imajı ile karnavala katıldıktan sonra Adana destinasyon imajı arasında istatistiksel olarak anlamlı bir farklılık olduğu tespit edilmiştir. Bu farklılıkta katılım sonrası algıların “Doğal Çevre ve Gece Hayatı”, “Tarihi ve Kültürel Çekicilikler” ve “Alt ve Üst Yapı Olanakları” boyutlarında olumlu, “Ulaşım ve Konukseverlik” boyutunda ise, daha düşük bir algı olarak belirlenmiştir.

PurposeFood experience is gaining importance in the increase of sustainable competitiveness of tourism businesses, hence the importance of food consumption measurement in the context of recent gastronomic trends. However, to the best of the authors’ knowledge, there is not any appropriate scale to measure food consumption in the context of recent gastronomic trends. This study aims to fill this gap by developing and validating a scale that tends to measure tourists’ food preferences.Design/methodology/approachThis is an explorative study with its unique construction and methodological approach. More specifically, scale development procedures were followed through reviewing the literature and gathering the opinions of 20 experts, and then the primary data were collected through the survey applied to 248 foreign visitors to Turkey. Finally, the subsequent survey was applied to 628 foreign visitors to Turkey for the sake of validity.FindingsThis study reveals a scale and validates it. The scale development and validation processes resulted in a three-factor model with 14 items to assess food consumption tendencies: modernist cuisine tendencies, fusion cuisine tendencies and local cuisine tendencies.Research limitations/implicationsThis study contributes to the relevant knowledge accumulation by developing and validating a scale measuring food consumption tendencies within the frame of recent gastronomic trends. The authors hope to broaden understanding and utilization of the tendencies and trends by both stakeholders in the tourism industry and academic circles.Originality/valueTo the best of the authors’ knowledge, this study is one of the first food consumption scale development and validation attempts within the frame of recent gastronomic trends. Considering this, it is hoped that the outcomes are unique and lead academia and practitioners in further research.

This study, based on systems theory, information processing theory, image theory, stimulus-organism-response theory and reasoned action theory, was conducted on festival visitors to investigate festival key success factors' effect on festival experience, festival image and festival loyalty. In addition, the effect of key success factors on festival loyalty through the mediator role of festival experience and festival image was investigated. This research developed a model by bringing together festival key success factors, festival experience (emotional and cognitive experience), festival image (emotional and cognitive experience) and festival loyalty. Study data were gathered from participants joining Orange Blossom Festival. Path analysis and structural equation modelling analysis showed that festival key success factors, festival experience and festival image variables have significant and positive effect on festival loyalty. Moreover, it was revealed that festival experience and festival image play a mediating role on effect of festival key success factors on festival loyalty.

Bu çalışmanın amacı, Turizm Rehberliği bölümü öğrencilerinin yeni yiyecekleri deneme korkularını ve yemeklere karşı tutumlarını ölçmektir. Bu çalışmada, tanımlayıcı ve keşfedici araştırma modellerinin her ikisi de kullanılmıştır. Çalışmada kolayda örnekleme yönteminden yararlanılmış ve veriler, 17-19 Aralık 2018 tarihinde anket aracılığıyla toplanmıştır. Toplamda 129 kullanılabilir anket elde edilmiştir. Toplanan veriler, istatistik değerlendirme ve analiz programı aracılığıyla analiz edilmiştir. Katılımcıların “kadın” ve “erkek” oranlarının eşit olduğu, çoğunluğunun “bekar”, “20-24” yaş arasında, “birinci sınıf” ve “1001-1500TL” arasında aylık gelire sahip öğrenciler olduğu belirlenmiştir. Rehber adaylarının %14,7’sinin “Hataylı”, %14’ünün “Mersinli”, %9,3’ünün “Adanalı” ve “Azeri” oldukları tespit edilmiştir. Turist rehberi adaylarının yeni yiyecek deneme korkusuna sahip (neophobic) oldukları tespit edilmiştir. Öte yandan, “yeni yiyecek deneme korkusu” ile “cinsiyete” göre yapılan t-testi sonucunda anlamlı bir farklılık bulunmamıştır. Rehber adaylarının yemeklere karşı tutumlarına yönelik yapılan analiz sonuçlarına göre, rehber adaylarının etnik restoranlara açık olmadıkları belirlenmiştir. Çalışma, Mersin Üniversitesi Turizm Fakültesi Turizm Rehberliği bölümü öğrencilerinin yeni yiyecekleri deneme korkularını ve yemeklere karşı tutumlarının belirlenmesi ile sınırlıdır. Alan yazın incelendiğinde rehber adaylarına yönelik bu konuda bir çalışmaya rastlanmamış olması çalışmanın orijinalliğini göstermektedir.

There is a growing interest in the gastronomy of different cultures among tourists. However, millions of people remain reluctant to try new food, especially in foreign countries. Thus, this study e...

Festivals have become one of the most popular types of events. Many factors need to be brought together for the festivals so that people can get rid of the stress of daily life and have different, life-enriching experiences. These factors, which are brought together in the planning and organization stages of the festivals can be considered as key success factors. Although the research shows different results regarding the festival success factors, the most important factors are cited as the festival program, the festival area, accessibility, information, employees and volunteers, souvenirs, convenience, food, and security. In addition to these factors, the festivals organized in recent years have benefited from many technological applications which have increased the participants' experiences. Robots, internet of things (IoT), virtual reality (VR), augmented reality (AR), artificial intelligence (AI), and self-service technology applications may be among the key factors that will play a role in the success of future festivals.

Festivals are important events for the development of a destination. They have socio-cultural, commercial/tourism, physical, economic, psychological and political effects. They should be organized successfully and professionally in order to have positive and sustainable impact on a destination. Satisfaction and different experiences are an indication of the successful organization of a festival. There are some important factors that should be taken into consideration in the organization and execution of the festivals. These factors as indicated in the current literature on festivals are: employees and volunteers, information, facilities, convenience, festival program, souvenirs, food and beverage, festival area, price, security and accessibility. These factors may vary according to the theme and size of the festivals. In terms of local festivals, key factors of success are: festival program, facilities, food and beverage, souvenirs, convenience, information, festival area, accessibility and security. This chapter reviews the key success factors in the organization and execution of the festivals.

Turkey shows rapid growth with the kinds of health care and health tourism. While Turkey is making an investment in tourism so as to increase the level of income earned from tourism and attracts more tourists, it also implements diversification policy in tourism. One of the most important type of tourism in the diversification of the tourism constitutes medical tourism. With Turkey's specialist physicians experienced medical personnel, medical technology, quality of service, hospitality, infrastructure and superstructure facilities, there is a great potential in medical tourism. This study was conducted in order to examine the current situation of the medical tourism being a kind of health tourism in Turkey, determine whether there are problems in medical tourism and develop proposals. In the light of this purpose, data was collected from 206 private hospital managers across the Turkey by using questionnaire. Within the scope of the study, most of the hospitals have seen medical tourism concept. Advertisement problems, negative country image, determined as negative factors affecting the development of medical tourism in Turkey; health legislation problems, financial support inadequacy, and the problem of qualified staff were identified as problems by the managers. After the content analysis, the suggestions made by the hospital administrators for medical tourism development, the promotion, the establishment of the common tariff scheme and the importance of accreditation have been given priority. Turkey should give importance to making efficient and active promotion across abroad, increasing the number and the quality of staff who speak foreign languages, the development of infrastructure and accreditation so as to increase market share in the medical tourism.

Araştırmanın amacı, V. Uluslar arası Portakal Çiçeği Karnavalı’na katılanların karnavalın geliştirilmesi için önerilerinin neler olduğunu belirlemektir. Araştırmada nitel araştırma yöntemlerinden birisi olan içerik analizinden yararlanılmıştır. Katılımcıların karnavalın geliştirilmesine yönelik önerileri anket aracılığıyla toplanmış olup, içerik analizine tabi tutulmuştur. Elde edilen bulgulara göre katılımcıların yarısından fazlasının daha önce düzenlenen karnavallara katılım gösterdiği belirlenmiştir. Karnaval ile ilgili yararlanılan bilgi kaynağının yarısından fazlasının “arkadaşlar ve aile” olduğu tespit edilmiştir. Katılımcıların karnavalın geliştirilmesi ile ilgili önerileri incelendiğinde en önemli vurgunun organizasyonun kalitesine yönelik olduğu belirlenmiştir. Ayrıca, “yerel ve ulusal basında tanıtım faaliyetlerinde bulunulması”, “büyük şehirlerde tanıtım ve bilgilendirme faaliyetlerinde bulunulması”, “karnavalın ilk yapıldığı yerde yapılması”, “çevre düzenlemesine önem verilmesi”, “karnavaldaki yiyecek-içecek ve hediyelik eşya fiyatlarının daha makul düzeyde olmasına” yönelik öneriler bulgulanmıştır. Sonuç olarak, karnavala katılanların önerileri (1) karnavalı düzenleyen organizasyon firmasına yönelik öneriler, (2) karnavalın tanıtımına yönelik öneriler, (3) karnavalın düzenlendiği yere ve alt-üst yapıya yönelik öneriler ve (4) fiyatlara yönelik öneriler şeklinde ele alınmış ve yorumlamalar yapılmıştır. Adana’da gerçekleştirilen Portakal Çiçeği Karnavalı ile ilgili katılımcıların karnavalın geliştirilmesine yönelik görüşlerinin ne olduğunun daha önce araştırılmamış olması çalışmanın orijinalliğini göstermektedir.

Bu çalışmanın amacı, Kapadokya’yı ziyaret eden yabancı turistlerin yiyeceklere karşı çeşitlilik arayışlarını belirlemek ve yabancı turistlerin çeşitlilik arayışı eğilimlerinin demografik özelliklerine göre farklılık gösterip göstermediğini ortaya koymaktır. Anket, Ağustos - Ekim 2015 tarihleri arasında, Kapadokya’yı ziyaret edip, Kayseri Erkilet Havalimanı’ndan ayrılan turistler üzerinde uygulanmıştır. Anketlerin uygulanmasında, bırak ve topla yöntemi kullanılmıştır. Araştırmaya katılan yabancı turistlerin yiyeceklere karşı çeşitlilik arayışlarının iki boyutta toplandığı tespit edilmiştir. Bunlar; “merak” ve “deneyim” boyutları olarak adlandırılmışlardır. Çeşitlilik arayışları boyutları ile “yaş grupları” arasında yapılan varyans analizi sonucu, “merak” ve “deneyim” boyutlarının turistlerin “yaş gruplarına” göre anlamlı farklılık gösterdiği belirlenmiştir. Ayrıca, “deneyim” boyutunun turistlerin “çalışma durumlarına” ve “eğitim durumlarına” göre de anlamlı farklılık gösterdiği ortaya çıkmıştır.

This chapter discusses geographical context of smart tourism planning through the analysis of relations between spatial planning, tourism development, and technology. The main question addressed in this enquiry is whether development of technology and tourism respects sustainable spatial planning. Thus, geographical influence of tourism and ICT on spatial planning was investigated. Research is carried out in Poland as tourist destinations in the country are substantially different regarding their tourist attractions, infrastructure, and development. Geographically weighted regression (GWR) was applied to identify regions where spatial planning is significantly influenced by tourism, and technology development as well. Both mentioned phenomena were recognized as competing in terms of spatial planning. Tourism and technology development did not support spatial planning parallely. Hence, establishing and developing smart tourism planning was confirmed as challenging from the geographical perspective.

Job crafting, which expresses that individuals changing their jobs physically, cognitively, and relationally and adapt them to their personal characteristics, leads to individual and organizational positive outcomes. Especially in service enterprises where communication and interaction are prominent attributes, such as in tourism, job crafting plays an important role in customer satisfaction. There are many factors that affect the job crafting of employees. These factors can be categorised under job characteristics, individual differences, motivational characteristics, and social context. Job crafting prevents negative individual attitudes and behaviours and brings many positive outcomes. These outcomes can be categorised under individual attitudes, individual behaviours, individual wellbeing, and other outcomes. In this chapter, the concept of job crafting will be evaluated, and its dimensions will be presented. In addition, the job crafting concepts will be discussed extensively. The results of the job crafting skills of tourism employees and some examples will be given.

This study explores the impact of tourism on economic growth considering CO 2 emissions utilizing panel data techniques for a sample of Mediterranean countries. The cointegration tests reveal that there is a positive long-run equilibrium between tourism, CO 2 emissions and economic growth. This positive long-run relationship may suggest that tourism increases the level of CO 2 emissions and has a statistically significant impact on economic growth in Mediterranean countries. Emirmahmutoglu and Kose (2011. Testing for Granger causality in heterogeneous mixed panels. Economic Modelling, 28(3), 870–876.) test results reveal that the tourism-led growth hypothesis, which suggests that tourism contributes to economic growth, is valid for Egypt, Italy, and Spain. Additionally, there exists a bidirectional relationship between tourism and economic growth both in Morocco and Turkey. © 2018, © 2018 Asia Pacific Tourism Association.

Çalışmada Y kuşağına mensup tüketicilerinyeşil yıldız uygulamalarına dönük algılarını tespit etmek amaçlanmıştır. Aynızamanda, otellerde uygulanan “yeşil yıldız” uygulamalarının Y kuşağı tarafındannasıl değerlendirildiği belirlenmeye çalışılmıştır. Araştırma, tanımlayıcı biraraştırma olup, veriler anket aracılığıyla, bir alışveriş merkezini ziyaretedenlerle yüz yüze görüşülerek toplanmıştır. Kullanılabilir bulunan 221anketten elde edilen veriler, Y Kuşağına mensuptüketicilerin yeşil yıldız uygulamalarına yönelik algılarının daha öncearaştırılmamış olması çalışmanın orijinalliğini vurgulamak açısından önemtaşımaktadır. Araştırma sonucunda Y kuşağı tüketicilerin seyahatplanlarında otelin yeşil yıldızlı olup olmadığının sınırlı oranda öneme sahip olduğubelirlenmiştir. Ayrıca, Y kuşağındaki tüketicilerin seyahatlerini planlarken“internet”ten yararlandıkları tespit edilmiştir. Çalışmada iki faktör eldeedilmiş ve faktörlere “toplum ve farkındalık” ve“enerji verimliliği ve su koruma” adı verilmiştir., The purpose of this study is to determine the level of corporatereputation of five-star hotels in Belek for foreign tourists who This study isaimed to determine the perceptions of the consumers of Y generation towardsgreen star applications. At the same time, we will try to determine how the“Green Star” applications in hotels are evaluated by the Y Gen. Research methodis a descriptive research type. Data collected by using a survey from visitorsin a shopping center. 221 available questionnaires were analyzed with therelevant protocols. The fact that perceptions of consumers (in Mersin) aboutgreen star applications have not been investigated before, reflects theoriginality of the study. According to results the Y generation customers’travel plans hotels’ green star standards have a limited presence. In addition,it has been found that consumers of the Y generation are more likely to benefitfrom the “internet” when planning their travels. Two factors were derived inthe study and the factors were called “society and awareness” and “energyefficiency and water conservation”.

Turkeyshows rapid growth with the kinds of health care and health tourism. WhileTurkey is making an investment in tourism so as to increase the level of incomeearned from tourism and attracts more tourists, italso implements diversification policy in tourism. One of the most important type of tourism in the diversification of thetourism constitutes medical tourism. With Turkey'sspecialist physicians experienced medical personnel, medical technology,quality of service, hospitality, infrastructure and superstructure facilities,there is a great potential in medical tourism. This study was conductedin order to examine the current situation of the medical tourism being a kindof health tourism in Turkey, determine whetherthere are problems in medical tourism and develop proposals. In the light ofthis purpose, data was collected from 206 private hospital managers across theTurkey by using questionnaire. Within the scope ofthe study, most of the hospitals have seen medical tourism concept. Advertisementproblems, negative country image, determined as negative factors affecting thedevelopment of medical tourism in Turkey; health legislation problems,financial support inadequacy, and the problem of qualified staff wereidentified as problems by the managers. After the content analysis, thesuggestions made by the hospital administrators for medical tourismdevelopment, the promotion, the establishment of the common tariff scheme andthe importance of accreditation have been given priority. Turkey shouldgive importance to making efficient and active promotion across abroad,increasing the number and the quality of staff who speak foreign languages, thedevelopment of infrastructure and accreditation so as to increase market sharein the medical tourism., Türkiye, sağlık vesağlık turizmi çeşitleriyle son yıllarda hızlı bir şekilde büyümegöstermektedir. Türkiye, turizmden elde ettiği gelirseviyesini artırmak, daha fazla turist çekebilmek amacıyla turizme yatırımlaryaparken aynı zamanda turizmde çeşitlendirme politikası uygulamaktadır.Turizmin çeşitlendirilmesinde en önemli turizm türünden birisini medikal turizmoluşturmaktadır. Türkiye’nin,uzman hekimleri, tecrübeli sağlık personeli, tıbbi teknolojisi, hizmetkalitesi, misafirperverliği, alt ve üst yapı olanakları ile medikal turizmdebüyük bir potansiyeli bulunmaktadır. Bu çalışmanın amacı sağlık turizmi çeşitlerindenolan medikal turizmin Türkiye’deki mevcut durumunu incelemek, medikal turizmdesorunların olup olmadığını belirlemek ve öneriler geliştirmektir. Bu amaçkapsamında Türkiye genelinde 206 özel hastane yöneticisiyle anket yöntemikullanılarak veri toplanmıştır. Çalışma kapsamında hastanelerin birçoğundamedikal turizm anlayışının oluştuğu görülmüştür. Tanıtım problemleri, olumsuzülke imajı, Türkiye’de medikal turizmin gelişimine olumsuzetki eden unsurlar olarak belirlenirken; sağlık mevzuatı sorunları, mali destekyetersizliği ve nitelikli personel sıkıntısı yöneticiler tarafından sorunolarak belirlenmiştir. Yapılaniçerik analizi sonrasında medikal turizmin gelişimi için hastane yöneticileritarafından yapılan öneriler tanıtımın yapılması, ortak ücret tarifesioluşturulması ve akreditasyona önem verilmesi konuları ön plana çıkmıştır. Türkiye’ninmedikal turizmde pazar payını artırabilmesi amacıyla yurt dışında tanıtımıetkin ve aktif olarak yapması, yabancı dil bilen sağlık personel sayısının veniteliğinin artırılması, alt yapı olanaklarını geliştirmesi ve akreditasyonaönem verilmesi gerekmektedir.

Destinations need to master many elements in order to be successful destination. Factors such as attractions, accessibility, amenities, activities and similar are important for destinations that want to increase their share of tourism. A touristic destination consists of physical (tangible) and psychological (intangible) elements. Both elements carry various factors that can affect the image of a destination. It is also difficult to control and manage these elements as their numbers increase. In this case, there is an important role for Destination Marketing Organizations (DMOs) operating in the destination. This section discuss the marketing and image issues of touristic destinations to be successful in today’s highly competitive environment. Various important aspects of destination marketing and destination image formation are outlined and strategies to be successful in the market are discussed.

Destination marketing has been an important area of study for the last 20 years. The intensifying competition among tourism destinations all over the World has been the major reason that fueled this interest. UN World Tourism Organization studies clearly show that tourism industry has still a long way to go and will continue to grow during a foreseeable future. The number of tourists and tourism receipts from these tourists is expected to be 2 billion tourists and 2 trillion dollars respectively. In addition to these monetary gains, the other major contribution of tourism industry is its positive effects on employment numbers. The ever-climbing numbers of unemployment all over the world are another major reason that directs the eyes of especially developing countries on tourism industry. Studies show that effective destination marketing helps destinations to better present and promote the destination and its attractions, better position the destination, improve its image and strengthen its brand identity (Kladou & Kehagias, 2014; Niininen, Szivas & Riley, 2004; Della Corte, Piras & Zamparelli, 2010; Mykletun, Crotts & Mykletun, 2001). This chapter has been written solely to critically review destination marketing research in the last 20 years. A comprehensive literature review shows that the interest to study destination marketing related subjects has grown rapidly. The most studied subjects were found to be (1) Internet/Websites, (2) Branding, (3) Destination/Brand identity, (4) Destination competitiveness and (5) Destination marketing organizations.

This paper reports results from a Willingness to Pay study using data from 402 respondents at the Turkish beaches of Kizkalesi, Yemiskumu and Susanoglu near Mersin. Of the respondents 92% expressed a WTP to see the beaches improved through tackling issues of washed up litter and man-made debris, provision of more social activities and to maintain the quality of the beach. The mean values to pay a reasonable charge were €2.33 for Kizkalesi, €2.22 for Yemiskumu and €1.77 for Susanoglu beach per adult beach visit. Fixed price per visit followed by voluntary box and through local taxes were the preferred mode of payment. It is suggested these findings have value for local governments for efficient beach management.

Türkiye’yi ziyaret eden yabancı turistlerin gastronomi deneyimleri ve bu deneyimlerden hareketle Türk mutfağı hakkında bazı sonuçlar elde etmek ve gastronomi turizminin gelişimi için fikirler oluşturmayı amaçlayan bu araştırmada Türkiye’nin herhangi bir yurt içi destinasyonunu ziyaret edip İstanbul Uluslararası Atatürk Havalimanından ülkesine dönen 293 yabancı turiste anket uygulanmıştır. Verilerin analizinde aritmetik ortalama, medyan, standart sapma gibi tanımlayıcı istatistik yöntemler ve t-testi, ANOVA tekniklerine başvurulmuş, veriler sosyal bilimler için geliştirilmiş bir istatistik paket programına aktarılarak analiz edilmiştir. Yapılan analiz sonucunda yabancı turistlerin, Türkiye’yi tercih etme nedenleri arasında Türk mutfağına özgü yemekleri tatmanın üçüncü sırada olduğu, Türk yiyeceklerini ve mutfağını beğenilerinin cinsiyete, eğitim düzeyine, medeni duruma, çocuk sahibi olma durumuna ve mesleğe göre farklılık göstermediği ancak yaşa, uyruğa ve ikamet edilen ülkeye göre farklılık gösterdiği belirlenmiştir. Anketi cevaplayan yabancı turistlerin çok önemli bir kısmı (% 93,2’i) ikamet ettikleri ülkeye döndüklerinde Türk gastronomisine ilişkin bilgi vereceğini belirtmiştir., This study aims to evaluate foreign tourists’ gastronomy experiences about Turkish cuisine and to take action from these experiences to generate ideas for the development of gastronomy tourism in Turkey. In that respect, the study was conducted with 293 foreign tourists who had visited a destination in Turkey and leaving Turkey from IstanbulInternationalAirport. The gathered data was analyzed using a Statistical Package Program for Social Sciences and for descriptive statistics mean, median, mode and standard deviation is applied. Independent samples T-Test and one-way ANOVA analysis were used to determine for other explanations. The results have shown that tasting Turkish cuisine became the third reason among the other reasons to visit Turkey, also that the satisfaction with Turkish cuisine and Turkish food did not differ according to gender, education level, and marital statue or being a parent. Most of the respondents of the survey (93.2%) stated that they would give information on the Turkish gastronomy to their friends and families when they return to their country.

This study was conducted to examine hotel and holiday village general managers’ (GMs’) turnover and to identify root causes of GM turnover. GMs who were serving five‐star hotels and first‐class holiday villages operating mainly in coastal sides of Turkey (mostly the Aegean coast and the Mediterranean coast) were researched. GMs in 144 hotels and holiday villages were faxed a one‐page survey instrument developed by the researcher. At the end of two rounds, out of 144 GMs, 56 responded to the instrument. Analyzing the data, it is found that GMs are quitting hotels after 3.3 years on average, and hotels tended to change GMs every 2.5 years. The main causes of GM turnover are: management conflict and problems between property owners and GMs; and GMs’ career moves.

Identifies the basic competencies of research chefs. A modified, three‐round (pilot round plus two rounds) Delphi procedure was employed. The Research Chefs Association nominated 33 research chefs. Ten of these chefs contributed to the pilot round; 25 to the first round; and 22 to the second round. In the pilot round, the chefs identified the knowledge, skills and abilities that a successful research chef should have. In the first round, the chefs rated and analyzed the competencies identified in the pilot round. In the second round, competencies were identified. The title “research chef” is actually a generic name for two different kinds of research chef: “research‐focused research chef” or “management‐focused research chef”. Even though these chefs share some common competencies, they differ in their basic competencies. A total of 12 basic competencies (competencies rated four and over on the five‐point Likert scale) were identified for research‐focused research chefs, and eight basic competencies were identified for management‐focused research chefs. A total of 19 basic competencies were also identified that applied to both research‐ and management‐focused research chefs.

An in‐depth analysis of hospitality certification programmes was conducted. The study revealed important insights on certification demographics, development processes, certification paths, administration, benefits of certification, credibility and the future of certification programmes. It is found that developing certification programmes commonly involves a long and detailed process. There are serious obstacles in getting association membership to adopt certification programmes. Associations prefer to develop, and manage their certification programmes. Certification programmes seem to benefit both associations and members.

Tourism industry and the sub-sectors involved in this industry have been growing rapidly day by day and providing new goods and services for the different type of customers by getting diversified. In this context, local tastes, attracting considerable interest, have become crucial motivation agents in discovering new destinations for the visitors. Plenty of studies have revealed that one of the underlying causes of novelty seeking is the desire for experiencing new and authentic tastes. From this point of view, local food experience of visitors visiting Mersin and Hatay, which are famous with authentic and unique tastes and have geographical indication, have been taken into consideration in this research. However, within the scope of the research, only responses of participants who had unfavorable experience during the consumption have been received for consideration. By the content analysis method, customer’s negative responses in the light of three or below evaluation score representing perceived service experience between the dates 01.01.2014 and 23.02.2015 through www.tripadvisor.com. Accordingly, sample of the study is composed of 35 restaurants 85 responses, 16 business-38 responses from Mersin and 19 business47 responses in Hatay. As a result of coding certain concepts, which are defined through literature review, complaints about local food restaurants have been identified as “food related problems”, “service delivery and personnel related problems” and “other problems” respectively. Complaints taking apart under these factors have been principally originated from “taste”, “personnel behaviors”, “authenticity” and “value for money” problems. The paper has been concluded with suggestions for future research in addition to implications for theoreticians and practitioners. * Sorumlu Yazar. E-posta: alidalgic@mersin.edu.tr (A. Dalgic) Yoresel lezzetler Musteri sikâyetleri www.tripadvisor.com Mersin Hatay