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Drought, as an unavoidable result of global climate change, will undoubtedly have a negativeimpact on farming in the future. Drought-resistant and low-cost products will be commonlygrown in the future. As a result, the importance of organic farming practices and policies willgrow significantly over time. Indeed, emergence of organic farming is an objection to thephilosophy of conventional farming. Conventionalisation critics in organic farming have continuedsince the 1990s. Similarly, conventionalization critics in organic farming are expectedto increase in the future. The basic motivation of organic farmers in the conventionalizationprocess is to maximize their profits. So, this process also contributes to rural development.Furthermore, one option for reducing international human migration is to pursue rural developmentstrategies that are compatible with ever-changing global dynamics. In this sense,the purpose of this study is to understand how conventionalization and rural developmentarguments are examined. According to theoretical critics, this study addresses a few issues.In organic farming, there is a strong link between conventionalization and rural developmentphenomena. Furthermore, conventionalization criteria are critical arguments for bolsteringrural development. The research fills literature gap in view that it creates a leader perspectiveattaching conventionalization and rural development to the organic farming axis., Küresel iklim değişikliğinin en somut sonuçlarından biri olan kuraklığın, geleceğin tarım anlayışınıköklü bir şekilde değiştireceği açıktır. Kuraklığa dayanıklı ve girdi maliyeti düşük olan ürünlerdaha yaygın yetiştirilecektir. Dolayısıyla organik tarım uygulamaları ve bu konuda geliştirilen politikalarınönemi giderek artacaktır. Bununla birlikte organik tarımın ortaya çıkışı konvansiyoneltarımın felsefesine bir karşı çıkıştır. Organik tarımda konvansiyonelleşme tartışmaları 1990’lardanberi devam etmektedir. Aynı şekilde organik tarımda konvansiyonelleşme tartışmalarınınbundan sonra da artacağı düşünülmektedir. Konvansiyonelleşme sürecinde organik üreticilerintemel motivasyonu kârı maksimize etmektir. Böylece bu sürecin kırsal kalkınmaya katkı sağlamasıbeklenmektedir. Dahası küresel göçü azaltabilmenin alternatiflerinden birisi de değişenküresel dinamiklere uyumlu kırsal kalkınma stratejilerinin izlenmesidir. Bu bağlamda araştırmanınamacı, organik tarım sektöründe yoğun bir şekilde tartışılan konvansiyonelleşme ve kırsalkalkınma argümanlarının nasıl irdelendiğini ortaya koymaktır. Teorik tartışmalardan oluşan buaraştırmada ortaya konan bazı sonuçlar bulunmaktadır. Bunların başında organik tarımda konvansiyonelleşmeve kırsal kalkınma olguları arasında derin bir bağlantının olduğu sonucu ortayaçıkmıştır. Konvansiyonelleşme kriterleri kırsal kalkınmayı tesis etmede önemli argümanlardanbiridir. Bu çalışma organik tarım ekseninde kırsal kalkınma ve konvansiyonelleşme argümanlarınıbirbiriyle ilişkilendiren ilk araştırma olmasından dolayı literatürde önemli bir boşluğu doldurmaktadır.

Bu çalışmanın amacını, kış turizminde destinasyon planlamasında bütüncül, çok boyutlu ve stratejik mekânsal planlama yaklaşımının içeriğinin tartışılması oluşturmaktadır. Ülkemizin durduğu yerin değerlendirilebilmesi için Avrupa Birliği ülkelerinde ve Türkiye’de kış turizminin mevcut yapısı ve kış turizmi stratejileri araştırılmıştır. Kış turizminin gelişmesinde çok önemli bir paya sahip olan destinasyonyönetiminin mekânsal ve stratejik planlama ile ilişkisine odaklanılmıştır. Başarılı bir destinasyon olarak Kayseri-Erciyes Kayak Merkezi’nin hikayesi üzerinden geleceğe dönük örnek içerikler üzerinden tartışılmıştır. The purpose of this study is to discuss the content of the holistic, multidimensional and strategic spatial planning approach in destination planning in winter tourism. In order to evaluate where our country stands, the current structure of winter tourism and winter tourism strategies in European Union countries and Turkey have been researched. The focus is on the relationship between destination management, which has a very important role in the development of winter tourism, and spatial and strategic planning. The story of Kayseri-Erciyes Ski Center as a successful destination has been discussed through sample contents for the future.

Tourism is a trillion dollar global industry and accounts for 10.4% of the total GDP (WTTC 2018). The sector supports 313 million jobs, perhaps 1 in 10 jobs worldwide, and creates a tourism community involving local people, the sector, NGOs, policy-makers and, of course, the education sector (Knusden et al. 2007; Haigh 2006). However, tourism, as a term, has gone through many changes in the last three decades, many driven by the paradigms of neo-liberalism and post-modernism (Xu et al. 2014). In the early development stage, the penetration of tourism into society was mainly controlled by ‘authenticity’, which was later turned into a consumption-oriented economy guided by neoliberal concepts such as commercialisation and commodification (West and Carrier 2004). As it evolved into a highly profitable sector in the economy, emerging economies seized upon the development of tourism as a means of revitalizing local economies, redressing regional imbalances, and realising sustainable economic benefits.

Cultural Tourism has the relationship that involves in the context, production, and consumption of the cultural assets. Cultural tourism is, therefore, aglobal and local phenomenon for host-guests, as well as work-play. In the context of postmodernity, the local traditional culture presents the region withoutlosing its identity. Cultural tourism reproduces the place and simply introducethem at their destination on the map. Yet, the tourism products should be presented in accordance with the history, beliefs and authenticity of an area andits original inhabitants. Therefore, the set of cultural resources in the selectedcase study area are include tangible and intangible products or material ornon-material products which plays an important role in contribution to localand international tourism sector. Not least because, it represents the heritageof the region (Smith and Robinson, 2006). The research aim of this study is toreconceptualize the cultural tourism within the authenticity context, focusingon the case study area of Bali which is very attractive touristic place for bothcultural and natural tourism of the world and has a strong sustainable tourismpolicy and planning. Therefore, this study areas will be sought by the following research questions: a) What are the motivations of tourist visitingthe local area? b) Does the area keep its authenticity against the commercialism? c)Do the touristic products meet the tourists’ expectations? d)How do the visitors experience the authenticity in the region? In order toanswer the research questions above, a mix of quantitative and qualitativedata will be used. The qualitative data has been obtained from face-to-faceinformal interviews with the local people and the answers of the open-endedquestions which are sub-part of the questionnaire. The large part of the datahas been gathered from the international tourists visiting the area pre-Covidterm (2019 summer). The visitors have been represented by 360 survey ofthose volunteer participants whose country origin mainly from developedcountries (European, American, the UK). The early findings showed that thecultural assets of the region still have big opportunity for ensure the touristto visiting. The authenticity has been sought by cultural tourists who try togaze the things on the street, as the graffiti-based cultural tourism attractionsof cities has been kept safe and pristine. This is particularly supported by thefact of high satisfaction and expectation met of those who are experiencing theregion in a comprehensive manner. In this context of cultural tourism, thereare such trends as a growing supply of cultural attractions (the symbolic economy), a growing desire for cultural experience (e.g. the cultural omnivore)and a growing culturalization of everyday life (adaptation to daily life of localpeople) as a new tourist area. &nbsp

BRANDING PROCESS OF CITIES AND EFFECTS OF POSTMODERN SPACE PRODUCTION ON ENTREPRENEURSHIP STRUCTURE AND TOURISM: A CASE OF VAN’S CULTURE STREET Dr. Mehmet ŞEREMET Van Yuzuncu Yil University mseremet@hotmail.co.uk Assoc. Prof. Dr. Kübra CİHANGİR ÇAMUR Gazi University ccamurster@gmail.com Dr. Emine CİHANGİR Van Yuzuncu Yil University eccihangir@gmail.com Emre KARADUMAN Nevşehir Hacı Bektaşi Veli University ekaradumann@outlook.com Abstract City branding is an important concept in the tourism advancement of a city such as Van. In this sense, it is necessary to reflect a critical perspective into reproduced spaces in the city. While producing spaces in the town, the idea behind of reproduction is still missing in the term of paradigm shifts, particularly in the planning process. This study therefore provides a critical insight into the issue of how the culture street in the town has been designed by the integration of postmodernist perspective. Followings are simply be questioned in this study: 1-What is the entrepreneurship structure of culture street? 2-Does the postmodernism dominate the reproduction of the space? 3-Does the reproduction reflect the thematic name of the street? 4-What are the problems and opportunities facing the street having restructured? In order these questions to be achieved, a qualitative-based case-study design was employed, including face-to-face interviews, participant observation and ethnographic fieldwork in the street. The preliminary findings were presented in this proceeding paper. The structure of entrepreneurship showed that the male-dominated and local-owners running the cafes and bistros along the street. Although postmodernism simply reflects an “automatic” culture, the street is slightly lag behind of postmodernist perspective that the design of the street might be placed at somewhere in the middle of modernism and postmodernism. A mix structure of spaces was also observed in the place where the entertainment and residential areas were blended. Although there is still core of aims of the street were available in the cafes. This name is slightly changed from being a space to cultural activities to socialisation activities which are still important and valid. There some problems and challenges emerged by the café owners are simply commodification and the changing perspective of business in the street. Keywords: Reproduction of Space, Postmodernism, Entrepreneurship and City Branding, VanCulture Street-Turkey.

VAN TARİHİ PEYNİRCİLER ÇARŞISININ TURİZM SEKTÖRÜ VE TURİZM GİRİŞİMCİLİĞİ AÇISINDAN DEĞERLENDİRİLMESİ Dr. Öğr. Üyesi Emine CİHANGİR Van Yüzüncü Yıl Üniversitesi eccihangir@gmail.com Doç. Dr. Kübra CİHANGİR ÇAMUR Gazi Üniversitesi ccamurster@gmail.com Dr. Öğr. Üyesi Mehmet ŞEREMET Van Yüzüncü Yıl Üniversitesi mseremet@hotmail.co.uk Özlem DEMİRHAN Van Yüzüncü Yıl Üniversitesi ozlemdmrhn.92@gmail.com Özet Çarşı 2018 yılında Doğu Anadolu Kalkınma İdaresi Başkanlığı tarafından desteklenen projede yeniden onarım yapılmış ve sadece peynirciler çarşısı olarak yeni yüzüne kavuşmuştur. Yapılan bu çalışma ile “Van Tarihi Peynirciler Çarşısı” ve çarşı içinde faaliyet yürüten girişimlerin yapısı turizm girişimciliği odaklı analiz edilerek çarşının Van turizmi için önemine ortaya konulacaktır. Araştırmada nitel araştırma yöntemi ve yapılandırılmamış mülakat tekniği kullanılmıştır. Van Tarihi Peynirciler Çarşısında amaçsal örneklem ve ikincil olarak kartopu örneklem yöntemi ile ulaşılan 16 kişi ile derinlemesine yüz yüze görüşmeler yapılmış olup veriler ses kayıt cihazına kaydedilmiş ve çözümlenmiştir. Bazı girişimcilerin birden fazla işletmesi olması ve görüşmelerde elde edilen bilgilerin tekrar etmeye başlaması nedeni ile görüşmeler 16 kişi ile bu sunum yeterli görülmüştür. Ancak makale sürecinde tüm evren ile görüşmeler tamamlanacaktır. Peynirciler Çarşısında toplam 55 Adet Dükkân bulunmaktadır. 9 'u Özel Mülkiyet 46 Adeti Van Büyükşehir Belediyesine aittir. Van Tarihi Peynirciler Çarşısında yer alan toplam 55 Adet İşletme içinde ’Süt ve Süt Ürünleri’ alanında faaliyet gösteren 41 Adet Girişimci. Tarihi Peynirciler çarşısını yer alan girişimciler ile yapılan görüşmeler değerlendirildiğinde girişimcilik yapısı, sorunları ve turizme katkısı noktasında aşağıdaki bulgulardan bahsedebiliriz. Peynirciler çarşısında yer alan girişimcileri çoğunlukla aile büyüklerinden ikinci nesle geçenler oluşturmakta. Çarşıda ilk peynir satıcısı olarak çalışan girişimcilerde bunun yanı sıra yer almaktadır. Çarşıda yer alan işletmelerde görüşme yapılan girişimcilerden sadece birisi dışında hepsi sadece satıcı olduğunu belirtmektedir. Önceki halinde sakatat kaynaklı ciddi bir kokunun olduğunu ve görüntünün ziyaretçileri rahatsız ettiğini düşünmekteler. Çarşıda kadın girişimci yer almamaktadır. Girişimciler kadın girişimci noktasında veya sadece satış elamanı olarak bulunması noktasında ikiye ayrılmaktadır. Ancak, çoğunlukla mülk sahiplerinin kadınların çalışmasına sıcak bakmalarına rağmen, rolleri konusunda ise sadece satış danışmanı olmaları gerektiğini ifade edilmektedir. Çalışmada ayrıca çarşının yenilenmesiyle birlikte peynirin pazarlanması sürecinde çeşitli avantajlar ve dezavantajlar ortaya çıktığı da görülmektedir. Çarşının yapısal anlamdaki durumunda ise hala yasal statüsüyle ilgili çeşitli sorunların da olduğu ortaya çıkmıştır. Anahtar Kelimeler: Girişimcilik, Van Tarihi Peynir Çarşısı, Şehir Turizmi, Van “Otlu” Peyniri THE EFFECT OF VAN’S HISTORIC CHEESE BAZAAR ON TOURISM SECTOR AND TOURISM ENTREPRENEURSHIP Abstract In 2018, the bazaar was reconstructed under the auspicious of the project which was supported by the Eastern Anatolia Development Agency. With this study, the Bazaar of Van Historical Cheese and its entrepreneurship structure operating has been investigated with a focus on tourism entrepreneurship and the role of the bazaar for Van tourism. As a part of qualitative research method, unstructured interview technique was used in this study. In-depth face-to-face interviews were conducted with 16 people who were approached by the means of purposive sampling and secondary snow-ball sampling method in Van Historical Cheese Bazaar. The collected data were recorded and analysed. Because of the fact that some entrepreneurs have more than one company and that the information obtained in the interviews reached to the saturation, this number of the interviewees were considered to be sufficient with 16 people. However, during the article process, conversations with remaining part of the universe will be completed. There is a total of 55 Shops in the Van Cheese market. Regarding shop ownership, there is imbalanced distribution such as the fact that despite 46 Private Ownerships owned by the locals, 9 belong to Van Metropolitan Municipality. Of which, 41 Entrepreneurs operating in the field of Milk and Milk Products in Van Historical Cheese Market. When the transcripts of interviews with the entrepreneurs involved in business of cheese in the market were evaluated, the following findings in terms of entrepreneurship structure, problems and contribution to tourism were emerged. Entrepreneurs in the cheese market are mostly heritage to them from the family elders. This means that the 2nd generation is the dominant figure in this business area. In addition to this, entrepreneurs working as the first cheese seller in the bazaar. All but one of the entrepreneurs interviewed in the bazaar states that they are only sellers. In the previous case of the bazaar (before reconstruction process), they think that there is a serious smell of offal and that the image was slightly discouraging for the visitors. Indeed, there is no women entrepreneurs in the bazaar. Entrepreneurs are divided into two as a female entrepreneur or only as a salesperson. However, it is often stated that although landlords are warmly attracted to the participation of women, they should only be sales consultants regarding their roles. In the study, it is seen that various advantages and disadvantages emerged during the marketing of cheese soon after the renewal of the bazaar. In the structural sense of the bazaar, there are still various problems regarding its legal status. Keywords: Entrepreneurship, Van Historic Cheese Bazaar, City Tourism, Van Herby Cheese (Van “Otlu” Cheese)

Bir fabrikada üretimin işleyişinin verimli bir şekilde yürümesinin önemli aşamalarından biri üretim kapsamında yapılan tüm çalışmaların hızlı, etkili ve güvenilir bir şekilde yapılmasıdır. Bunun için, üretimde kontrolün sağlanması, çalışanların malzeme ve ekipman arama ile vakit kaybetmemeleri, hammadde siparişlerinin doğru ve yeterli miktarda verilmesi, iş kazalarının meydana gelmemesi ve fabrika alanının daha etkin kullanılarak işyeri düzensizliğinin neden olduğu kayıpların önüne geçilmesini amaçlayan 5S uygulaması etkili bir yöntemdir. Tez çalışmasının konusu bir gıda işletmesinde yer alan üretim birimlerine yalın üretim kapsamında gerçekleştirilen 5S uygulamasının örnek olay incelemesidir. Bu tez çalışmasının amacı, yalın üretim ve yalın üretim tekniklerinin araştırılması neticesinde yalın üretim kapsamında yapılan 5S uygulamasının yapılan çalışmalara getireceği olumlu sonuçlarının aktarılması ve bu sonuçların genel uygulanabilirliğinin ortaya konmasıdır. One of the most important stages of the efficient operation of production in a factory is the fast, efficient and reliable operation of all works carried out within the scope of production. For this purpose, 5S application is an effective method which aims to ensure control in production, not waste any time with the searching of materials and equipment, supply of raw materials correctly and sufficient amount of work, avoid accidents and avoid losses caused by workplace disorder by using the factory area more effectively. The subject of the thesis study is the case study of 5S application performed within the scope of lean production to the production units in a food business. The aim of this thesis is to introduce the lean manufacturing and lean production techniques and to present the positive results of the 5S applications within the scope of lean manufacturing and to demonstrate the general applicability of these results. 90

HOT AIR BALLON TOURISM IN CAPPADOCIA (TURKEY): CHALLENGES AND NEW PERSPECTIVESAbstract Alternative tourism is one of the important steps towards the sustainability in the tourism marketing trends, which needs attention in the developing countries such as Turkey. Turkey is a large territory which offers different types of tourism, including environment-oriented, historical, cultural attractions. Cappadocia is a place in the central part of Turkey with dry environment, being a place with a unique geomorphological-oriented shape featuring fairy chimneys, caves and stone gallerias. This feature gives an opportunity to experience different types of activities in the region such as trekking, cultural-tour, wine tasting, experiencing the ceramic making, horsing and hot balloon trip on the air, all of which supports the local economy in the region. Hot-air ballooning is usually environment-friendly way of experiencing the touristic attractions in the local environment which is usually open to anthropogenic effects of tourism activities. However, in the less positive side, it has also some disadvantages in such activities as footprint issue and accidents. The latter probably makes less positive reputation for this type of tourism. Nevertheless, it creates a great economy with 100 million Euros a year in the tourism market. Therefore it is important to analyzing this case as a good practice in the country, not least because the newcomers to the tourism sector might need some suggestions as well as solutions to the challenges facing the hot-balloon tourism sector in the region. This study is therefore aimed to provide a critical insight into this type of tourism activities in the Cappadocia region of Turkey. To achieve this goal, this study will discover the following research questions: 1) What is the story of emergence of balloon tourism from the perspective of ‘great-and-goods’? 2) What is the role of balloon activities in the development of tourism at the Cappadocia region? 3) How does the balloon business change the region’s tourism potential? 4) What are the effects of balloon business on the emergence of culture-oriented local tourism? 5) What are the challenges facing the balloon tourism? In order these questions to be achieved, a mix methodology including qualitative and quantitative techniques will be employed. Interview technique will held with the tour seller officers, and the owners/managers of balloon business companies, as well as the balloon drivers. A questionnaire including some open-ended questions will be implemented with the tourists experiencing the hot-balloon tours in the region. At the end of the study, a list of suggestions will be developed, which might help the entrepreneurs to set up and run ballooning activities in the remaining part of Turkey. Key words: Hot Air Ballon, Cappadocia (Turkey), Tourist Profile, Balloorism, Alternative Tourism