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

Tourism education and internships: a metaphor analysis

WOS: 000424525800004The objective of the present study was to examine tourism undergraduates' perceptions of their education and internship experiences through metaphorical analysis whilst striving to raise the awareness of tourism educators towards using metaphors. A qualitative methodology was used to explore this phenomenon. Participants were senior students (n = 94) from the Faculty of Tourism at Akdeniz University in Antalya, Turkey. The data were collected with a semi-structured questionnaire and processed using content analysis. Next, metaphors found in answers were categorised into different groups, and relevant excerpts were identified. The results provide insights useful to both tourism education providers and tourism establishments. Conclusions, limitations and future research directions are also presented