The effects of perceived organisational support on employees\u27 affective outcomes: evidence from the hotel industry

Previous studies mainly analysed the relationship between perceived organisational support and organisational commitment in a direct way. Limited studies of tourism, however, have found that job satisfaction is a mediator variable in the relationship between perceived organisational support and organisational commitment. The aim of this study is, (i) to analyse the effect of organisational support on job satisfaction, (ii) to analyse the effect of organisational support on the dimensions of organisational commitment, (iii) to analyse the effect of job satisfaction on the dimensions of organisational commitment, and (iv) to analyse the mediating effect of job satisfaction on the relationship between perceived organisational support and dimensions of organisational commitment based on an empirical study. The relationship between the variables was analysed by using a multivariate data analysis. Besides this, in the study, the mediating effect of job satisfaction on the relationship between perceived organisational support and the dimensions of organisational commitment was analysed by the technique recommended by Baron and Kenny (1986) and the Sobel test. The findings indicated that perceived organisational support had a significant positive effect on job satisfaction, affective, normative and continuous commitment. Job satisfaction had a significant positive effect on affective, normative and continuous commitment as well. Besides this, job satisfaction played a partial mediating role between perceived organisational support and dimensions of organisational commitment. Implications were presented for hotel managers who want to keep and encourage their employees to work in the hotel industry

Evaluation of the relationship between local food preference and environmental awareness among potential domestic tourists in Turkey

Local cuisine is the gene that distinguishes the society from others. Because this gene is encoded with information about the geography where their ancestors lived, their dietary habits, religious beliefs, migrations, and wars. For this reason, locally produced agricultural productions gain importance as raw materials for local food production. In today\u27s conditions, environmental concerns come to the fore with the increase in population and industrialization. Different agricultural production methods have been used to produce enough food for the population. However, these productions increase environmental pollution. In this study, in which the relationship between the preference of local food, which is an attraction in tourism and which takes its place in cultural values, and environmental awareness is evaluated, data were collected by questionnaire technique, one of the quantitative research methods. With convenience sampling, the data obtained from 419 volunteers in the virtual environment (due to the pandemic) were analyzed with the SPSS statistical program. According to the results obtained from the study, it has been determined that there is a positive relationship between local cuisine preference and environmental awareness. Considering the findings, inferences were made about the causes and consequences of the relationship. Keywords: local food, environmental awareness, environmental food, local production, gastrotourism, culinary culture Türkiye’deki potansiyel yerli turistlerde yöresel yemek tercihi ile çevre bilinci arasındaki ilişkinin değerlendirilmesi Özet Yöresel yemekler toplumu diğerlerinden ayırt edici genidir. Çünkü bu gen atalarının yaşadığı coğrafyaya ait bilgilerle, beslenme alışkanlıkları, dini inanışlarıyla, göçleri ve savaşlarıyla alakalı bilgiler ile kodlanmıştır. Bu nedenle yöresel yemek üretimi için hammadde olarak yerelde üretilen tarımsal üretimler önem kazanmaktadır. Günümüz şartlarında nüfusun artması ve sanayilaşme ile birlikte çevresel kaygılar da su yüzüne çıkmaktadır. Nüfusa yetecek besin üretimi için farklı tarımsal üretim yöntemleri kullanılmaya başlanmıştır. Ancak bu üretimler çevre kirliliğini arttırmaktadır. Turizmde bir çekicilik unsuru olan, kültürel değerlerin içerisinde yerini alan yöresel yemeklerin tercihinin çevre bilinciyle ilişkisinin değerlendirildiği bu çalışmada Anket tekniği kullanılarak verilerin toplanması yoluna gidilmiştir. Kolay örnekleme ile, gönüllü olan 419 katılımcıdan sanal ortamda (pandemic nedeniyle) elde edilen veriler üzerinde analizler yapılarak yöresel mutfak tercihi ile çevre bilinci arasında olumlu ilişki olduğu tespit edilmiştir. Bulgular dikkate alınarak ilişkinin nedenleri ve sonuçları hakkında çıkarımlar yapılmıştır. Anahtar Kelimeler: yöresel yemek, çevre bilinci, çevreci yemek, yöresel üretim, gastroturizm, mutfak kültür

Evaluation of the relationship between local food preference and environmental awareness among potential domestic tourists in Turkey

Local cuisine is the gene that distinguishes the society from others. Because this gene is encoded with information about the geography where their ancestors lived, their dietary habits, religious beliefs, migrations, and wars. For this reason, locally produced agricultural productions gain importance as raw materials for local food production. In today\u27s conditions, environmental concerns come to the fore with the increase in population and industrialization. Different agricultural production methods have been used to produce enough food for the population. However, these productions increase environmental pollution. In this study, in which the relationship between the preference of local food, which is an attraction in tourism and which takes its place in cultural values, and environmental awareness is evaluated, data were collected by questionnaire technique, one of the quantitative research methods. With convenience sampling, the data obtained from 419 volunteers in the virtual environment (due to the pandemic) were analyzed with the SPSS statistical program. According to the results obtained from the study, it has been determined that there is a positive relationship between local cuisine preference and environmental awareness. Considering the findings, inferences were made about the causes and consequences of the relationship. Keywords: local food, environmental awareness, environmental food, local production, gastrotourism, culinary culture Türkiye’deki potansiyel yerli turistlerde yöresel yemek tercihi ile çevre bilinci arasındaki ilişkinin değerlendirilmesi Özet Yöresel yemekler toplumu diğerlerinden ayırt edici genidir. Çünkü bu gen atalarının yaşadığı coğrafyaya ait bilgilerle, beslenme alışkanlıkları, dini inanışlarıyla, göçleri ve savaşlarıyla alakalı bilgiler ile kodlanmıştır. Bu nedenle yöresel yemek üretimi için hammadde olarak yerelde üretilen tarımsal üretimler önem kazanmaktadır. Günümüz şartlarında nüfusun artması ve sanayilaşme ile birlikte çevresel kaygılar da su yüzüne çıkmaktadır. Nüfusa yetecek besin üretimi için farklı tarımsal üretim yöntemleri kullanılmaya başlanmıştır. Ancak bu üretimler çevre kirliliğini arttırmaktadır. Turizmde bir çekicilik unsuru olan, kültürel değerlerin içerisinde yerini alan yöresel yemeklerin tercihinin çevre bilinciyle ilişkisinin değerlendirildiği bu çalışmada Anket tekniği kullanılarak verilerin toplanması yoluna gidilmiştir. Kolay örnekleme ile, gönüllü olan 419 katılımcıdan sanal ortamda (pandemic nedeniyle) elde edilen veriler üzerinde analizler yapılarak yöresel mutfak tercihi ile çevre bilinci arasında olumlu ilişki olduğu tespit edilmiştir. Bulgular dikkate alınarak ilişkinin nedenleri ve sonuçları hakkında çıkarımlar yapılmıştır. Anahtar Kelimeler: yöresel yemek, çevre bilinci, çevreci yemek, yöresel üretim, gastroturizm, mutfak kültür

Conforming with current regulation in Turkey regarding the freezing of oocytes: A case report of the first pregnancy in Turkey achieved through oocyte vitrification

Objectives: To present the first pregnancy achieved in Turkey with frozen–warmed oocytes in a case with previous nine unsuccessful assisted reproductive technology (ART) attempts. Methods: The clinical follow-up of a 33-year-old female applying to our ART centre after a long and complicated history of infertility is described. Results: In April 2013, the woman attempted our centre for her 10th ART trial. She informed us on oocyte pick-up (OPU) day that her husband had been hospitalized following a car crush in Albania and was unable to travel to our clinic to give a sperm sample. We were therefore placed in the position of having to make an emergency decision. OPU was done and seven oocytes were retrieved. Six metaphase II (MII) oocytes out of seven Cumulus Oocyte Complexes (COCs) were vitrified using the Kitazato Vitrification Cryotop Kit. Six months later, in November 2013, the patient applied for transfer. Two blastocysts were transferred and the ART trial resulted with a singleton pregnancy and the birth of a healthy new-born at term via cesarean section. Conclusion: Regulation Codes on Assisted Reproductive Procedures and Assisted Reproductive Technology Centres, published in the Official Gazette of the Republic of Turkey, on 6 March 2010 forbade the freezing of gonad cells and tissues except when essential for medical reasons and stated that this would be specified later. However, the Regulation Codes published in the Official Gazette of the Republic of Turkey, on 30 September 2014 provided no further clarification. Unfortunately, the wording of the regulations did not specifically address this unexpected emergency situation. However, we saw our decision to cryopreserve the oocytes as a valid interpretation of the regulations, bearing in mind also the requirement that sperm and oocyte in the IVF process must be those of a married couple. Turkish medicolegal regulations should be revised to increase the chances of more women taking advantage of the procedure to preserve their reproductive autonomy and to give guidance on what action may be taken in emergency situations