Fear and anxiety as hindrances to restaurant experience in the post-viral world: a qualitative study

This study explores consumers’ restaurant dining perceptions and experiences during the Covid-19 era to propose a model of restaurant dining perceptions and experiences during a pandemic. Therefore, it also examines the link between restaurant dining perceptions and experiences. Adopting a qualitative approach, semi-structured interviews were conducted with restaurant consumers and examined through content analysis. The findings reveal that consumers’ fear and anxiety cause them to keep away from dining out at restaurants. Furthermore, restaurant experience is mainly determined by consumers’ negative perceptions and restaurant choosing criteria. Finally, a model explaining the inter-relationships of restaurant dining perceptions, experiences, and restaurant selecting criteria was presented. This paper aims to fill the gap in the literature by exploring Turkish customers’ restaurant dining perceptions and experiences during the current health crisis. Understanding restaurant customers’ dining perceptions and experiences will be beneficial for both scholars and practitioners to draw a picture of restaurant customers’ perceptions and experiences during a pandemic.publishe

The Relation between Demographic Factors and the Turnover Intention in Pre-opening Hotel Businesses

AbstractDetermining the employees’ turnover intention in pre-opening hotel businesses is important for the hospitality industry who have to bear the costs of employment and in-service training. This study aims to examine the relation between of the employees who are recruited by opening hotel businesses and their turnover intentions. A questionnaire was utilized on 151 employees who worked at six 5-Star pre-opening hotels in Istanbul. Respondents were selected based on convenience sampling method. According to the results of the study, turnover intentions of the employees in opening hotel businesses are low. It was also found that there is difference on turnover intention based on gender variable

Insights into the Art of Plating in Gastronomy: A Content Analysis of Master Chefs' Perspectives

This study aims to ascertain and understand the art of plating dimensions from the perspective of master chefs. A semi-structured interview method was conducted with sixteen master chefs in Turkey to address this research purpose. The gathered data was analyzed via content analysis. As a result, four interrelated dimensions were identified; design principles, target audience, the character of the chef, and characteristics of the food. The findings contribute to the research agenda on the plating phenomenon to better understand the main framework of the art of plating. Further, many practical implications were also offered for relevant practitioners of the restaurant industry. The study is one of the first attempts to explore the dimensions of the art of plating from the perspective of master chefs in the restaurant-marketing context

Modeling self-identification, memorable tourism experience, overall satisfaction and destination loyalty: empirical evidence from small island destinations

Purpose - Although many studies addressed destination marketing concepts, the relationship between self-identification, memorable tourism experiences, overall satisfaction, and destination loyalty in small island destinations remains unknown. To address this issue, the authors established a model based on social identity theory to investigate the effects of self-identification on overall satisfaction and loyalty, taking into account the mediating role of memorable tourism experiences

What are tour guides most praised for? A sharing economy perspective

This study aims to identify the key themes featuring tour guides who promote their services through the sharing economy landscape. A content analysis approach was applied to 229 online reviews posted on Tours by Locals by tourists who bought tours in Istanbul. Findings reveal two key themes that summarize how tourists view local tour guides in the sharing economy. These were labelled as interpersonal skills (e.g., good communication, helpfulness) and competence (e.g., knowledge about the history and culture of the attractions). The proposed themes can be useful for both service providers and destination management organizations

The Relation between Demographic Factors and the Turnover Intention in Pre-Opening Hotel Businesses

Determining the employees' turnover intention in pre-opening hotel businesses is important for the hospitality industry who have to bear the costs of employment and in-service training. This study aims to examine the relation between of the employees who are recruited by opening hotel businesses and their turnover intentions. A questionnaire was utilized on 151 employees who worked at six 5-Star pre-opening hotels in Istanbul. Respondents were selected based on convenience sampling method. According to the results of the study, turnover intentions of the employees in opening hotel businesses are low. It was also found that there is difference on turnover intention based on gender variable. (C) 2015 The Authors. Published by Elsevier Ltd

Exploring the components of meal-sharing experiences with local foods: a netnography approach

This study aims to explore and ascertain the components of meal-sharing experiences with local foods of international travellers. This study offers insights into the factors influencing local food tourists' evaluation of destination experiences of a sharing economy platform. A netnography approach is applied to understand the meal-sharing experience and 957 online reviews are examined which were posted on Eatwith by visitors who participated in the meal-sharing economy platform in Rome (Italy) between 2013 and 2020. Findings reveal seven components of meal-sharing experiences with local foods: authenticity, social interaction, local hospitality, awe, local culture, novelty, and servicescape. Findings show that participants can interpret their meal-sharing experience in different ways. To the authors' knowledge, this is the first research that uses online reviews to explore and understand the meal-sharing experience with local foods. This study has unique theoretical contribution by exploring the components of meal-sharing experience with local foods, as well as practical implications for service providers in order to enhance their service and experience quality

Fine dining with the package service: master chefs’ perspectives

This study explores the adequacy of package service in fine dining restaurants. Using a qualitative research approach, data were gathered using semi-structured interviews with 21 fine dining restaurant master chefs working in Istanbul, Türkiye. Based on grounded theory research design, this study identified six main themes linked to the suitability of package service in fine dining restaurants: challenges, specialization, value co-creation, anti-pollution, food-quality, and readiness. This study contributes to the existing literature on fine dining restaurants and package service by identifying six themes as core components of food package service in the context of fine dining. Some of the main managerial implications for converting fine dining restaurants into package service include catering to a limited set of package services initially to assess the feasibility, service quality, challenges, and customer satisfaction, including designing the package services following the customers’ requirements without compromising the core attributes and quality

Relationship Between School Performance and Breakfast Quality in Refugee Children: Case Study of Mardin Region

Background: Many studies have found that the academic success of school-age children is proved to be in close relation with regular and healthy nutrition. Objectives: This study aims to investigate the relationship between breakfast quality and academic success of refugee primaryschool children. Methods: After scanning 24 schools in the city center, 384 students who were refugee Syrians from primary schools in Mardin city center were included. In addition to the demographic characteristics of the individuals, breakfast habits of these students were investigated. Results: In this study, 91.6% of the children stated that they have breakfast habits. The reasons for skipping breakfast among students of all levels can be listed as being late for school (67.8%) and not liking to have breakfast (18.8%). The breakfast quality index (BQI) score was low in both boys and girls and all age groups. According to this marked value, all age groups had poor nutrition in terms of breakfast. Although girls showed a significant difference in all age groups (P = 0.046), this difference was not significant among boys (P = 0.671). The number of students with a breakfast quality score higher than 8 was very low. It was observed that boys had the highest academic success with the lowest breakfast quality score. The breakfast quality score of girls with the best academic success ranged between 4 - 7 points. Conclusions: It was observed that academic success was linked to having breakfast habit, and students had breakfast habit performed relatively better in school compared to those who did not