Sürdürülebilir Kalkınma Amaçları
Yayınlar
- MakaleAçık Erişim2021Profiles of Businesses with Safe Tourism Certificate and Evaluation of Online Guest Comments for Certified Accommodation Businesses
Akyürek, Suat; Turkmendag, Tuba; Erdem, Barış
In this study, it was aimed to reveal the profiles of tourism businesses with safe tourism certificates in Turkey and to examine online guest comments for safe tourism-certified accommodation businesses. The data of Turkey Tourism Promotion and Development Agency and Republic of Turkey Ministry of Culture and Tourism has been used. As a result of the research where 5084 enterprises were examined, it was determined that the enterprises with safe tourism certificates in Turkey operate intensively in Istanbul, the majority of the safe tourism certified facilities are comprised of accommodation enterprises and more than half of the enterprises with safe tourism certificates are municipal certified facilities. Regarding the practices of safe tourism-certified accommodation businesses, it was concluded that the comments of the guests were generally positive. It has been determined that the positive comments are predominantly about the cleaning and hygiene practices in the establishment, while the negative comments are emphasized by the inadequacy of cleaning and hygiene practices and not using mask. In addition, the majority of the guests emphasized that they felt safe and had a peaceful and comfortable holiday thanks to the precaution taken by the accommodation businesses.
- MakaleYalnız künye2017(A New Cuisine Trend: Living Cuisines)
Akyürek, Suat; Erdem, Barış
Competition organizations living in the business world are pushing for innovation every year. In this context, it is argued that today, organizations' ability to remain competitive depends on their ability to offer different products / services from competitors. Although studies on the phenomenon of innovation have increased in tourism literature in recent years, studies on the axis of the subject food & beverage business are still limited. In this research, the focus is on the "living cuisine", which is regarded as a new trend in the food & beverage industry. In this context, the researchers tried to determine the perceptions of the cooks and food & beverage department managers who use or are aware of the living cuisine applications in the hotel business. Survey data were collected by questionnaire. In the survey conducted on 65 samples working in Bodrum five-star hotel business, it was determined that the participants perceive the living cuisine applications in a very positive way and have a very positive opinion on the contribution of this new cuisine trend