The evaluation of thermal hotels' online reviews

Th e main objective of this study was to evaluate the perceptions related to the online user reviews of thermal hotels. Specifi cally, it was investigated whether perceptions towards value (V), location (L), sleep quality (SQ), rooms (R), cleanliness (C), service (S) and factors infl uencing general evaluation depend on the star numbers of hotels, the location of the hotels and the nationalities of participants. In order to obtain data on perceptions of consumers towards thermal hotels in Turkey, the web site Trip Advisor (TA) was used. In total, 2,895 user reviews about thermal accommodations on TA were assessed by content analysis method. According to the study results, it was determined that the most important factor was the cleanliness of the hotels. It was followed by the location, sleep quality, rooms and service. Th e value factor was the last important. To analyse the eff ect of the nationality of the participants, domestic and foreign visitors, stars and the location of the accommodation on the perceptions towards value, location, sleep quality, rooms, cleanliness and service, t test and one-way ANOVA method were performed. It was found that the perceptions towards value, location, sleep quality, rooms, cleanliness and service diff ered between domestic and foreign visitors, nationalities, location and 4 or 5-star

Restaurant rankings factors in gastronomy tourism

Factors that affect rankings of restaurants are not clearly known despite the importance of these businesses in promoting the cuisine and local foods within the scope of gastronomy tourism. Restaurants need to be rated in order to encourage and award restaurants as well as to help consumers. The aim of this study is to reveal the factors that affect restaurant ranking. With this purpose, content analysis was conducted on data gathered through document reviews and interviews. The results of the content analysis revealed 5 themes: ranking according to food and beverage, ingredients, personnel, atmosphere and service. The most important theme in the ranking of restaurants within the scope of gastronomy tourism was revealed to be food and beverage. Food and beverage was followed by ingredients, personnel, atmosphere and service respectively as the most emphasized factors. If they want to succeed in gastronomy tourism by fulfilling certain standards, to receive the attention they deserve and to become a gastronomic reference, restaurants need to place importance on the themes of food and beverage, ingredients, personnel, atmosphere and service

Actitud de los directores de hotel ante las opiniones de los clientes

The purpose of this study is to evaluate the attitudes of hotel managers towards online reviews. The sample of this quantitative study consists of all the 4 and 5 star hotels in Turkey which have tourism operation licences. The questionnaire form designed for this study is sent to hotel managers in Turkey via electronic mail. The questionnaire form is sent to the entire 4 and 5 star hotels with tourism establishment licenses in three different times in 2016 because of remind. The number of collected questionnaire forms are 155, but 120 of them is regarded as valid and included in the analyses. The data is analysed by SPSS 16. After the analyses, it is found that there is a relationship between hotel and users and responding. The results of this study provide valuable information that can be useful for hotel managers in terms of customer retention.El propósito de este estudio es evaluar las actitudes de los directores de hotel ante las opiniones online de los clientes. La muestra de este estudio cuantitativo consiste en todos los hoteles de 4 y 5 estrellas en Turquía que tienen licencias de operación turística. El cuestionario diseñado para este estudio se envía por correo electrónico a los directores de hotel en tres momentos diferentes de 2016. El número de formularios del cuestionario recopilados es 155, de los que 120 se consideran válidos e integran el análisis. Los datos son analizados por SPSS 16. Los resultados de este estudio proporcionan información valiosa que puede ser útil para los gerentes de hotel en términos de retención de clientes

Factors Influencing Hotel Managers’ Perceptions Regarding the Use of Mobile Apps to Gain a Competitive Advantage

The purpose of this quantitative study is to examine the opinions of hotel managers regarding the use of mobile applications in the hotel industry and to analyse the influence of these applications on a hotel’s perceived competitive advantage. Factor analysis and multiple regression analysis were performed to analyse the data collected from 106 hotel managers in Turkey. The results of the study indicate that the factors connection and assistance had a significant impact on hotel managers’ perceived competitive advantage. The findings of this study, one of the few that have examined managers’ attitudes toward the use of mobile apps in the hotel industry, provide valuable information that will help to guide technology vendors and software companies that develop mobile apps for hotel

The Evaluation of michelin star restaurantsMichelin yıldızlı restoran işletmelerinin değerlendirilmesi

The purpose of this study is to examine online reviews on michelin star restaurants in terms of which vary according to the user to be useful and to evaluate the factors affecting the overall assessment. For this aim, the online reviews about michelin star restaurants on the website TripAdvisor are examined. Among 32.225 online user reviews in total, 3.622 reviews are analyzed. Considering online reviews with regard to michelin star restaurants, it is concluded that reviews with more helpful than three and three are more negative towards the value, atmosphere, food, service and overall evaluation. When the relationship between overall evaluation and value, atmosphere, food, service is inspected, it is seen that value is the variable that describes the overall evaluation best and then food comes second, third is atmosphere. ÖzetBu çalışmada, michelin yıldızlı restoran yorumlarının, kullanıcılara faydalı olmalarına göre farklılık gösterip göstermediği araştırılmış ve genel değerlendirmeyi etkileyen faktörler incelenmiştir. Bu amaca yönelik olarak, TripAdvisor seyahat yorum sitesinde üç yıldızlı Michelin restoranlarına ait online yorumlar ele alınmıştır. Yorum sayısı 50’nin altında olan restoranların yorumları araştırmaya dâhil edilmemiş ve sadece İngilizce yazılan yorumlar ele alınmıştır. Bu kriterler dikkate alınarak 3 yıldızlı michelin restoran işletmesine ait 32.225 yorumdan sadece 3.622 tüketici yorumu incelenmiştir. İncelenen yorumlara göre; üç ve üçten daha fazla faydalı olan yorumları yazanlar michelin yıldızlı restoranların değerini, atmosferini, hizmetini, yemeklerini ve genelinde daha olumsuz yaklaşmaktadır. Michelin yıldızlı restoranların genel değerlendirilmesini, en iyi açıklayan değişkenin değer olduğu, sonra yemeğin geldiği daha sonra atmosferin geldiği görülmektedir

The Impact of Managerial Effectiveness of Manager Position and Working Period: a Study in Hotel Establishments

DergiPark: 326383trakyasobedBu çalışmanın amacı, otel işletmelerinde çalışan yöneticilerin görevlerinin ve çalışma sürelerinin yönetsel etkinlik üzerindeki etkisinin incelenmesidir. Otel işletmelerinde yöneticilere uygulanan bu çalışmada, yöneticilerin görevleri ve çalışma süreleri dikkate alınarak inceleme yapılmıştır. Çalışmada veri toplama yöntemi olarak anket tekniği kullanılmıştır. Yöneticilerin yönetsel etkinliğe yönelik tutum kriterlerine, görevleri ve çalışma sürelerinin etkisini araştırmak için tek yönlü varyans analizi uygulanmıştır. Varyans analizinde sonucun anlamlı çıkması durumunda Scheffe testi yapılmıştır. Bu kriterlere göre, yöneticilerin etkinliğe yönelik tutumları incelendiğinde anlamlı farklılıklar ortaya çıkmıştırThe aim of this research is to inspect the impact of position and working period of manager in hotel establishments on managerial effectiveness. The research that is collected from manager in hotel establishments, manager position and working periods were inspected. Questionnaire method was used to collect data. One way variance analyzes were used in this study to find out the impact attitudes about managerial effectiveness changes according to manager position and working period in hotel establishments. Scheffe test was used in case meaningful differences of one way variance analyzes have been found. Meaningful differences have been found on attitudes about managerial effectiveness according to this criteri

Sosyal medya kullanıcılarının konaklama tesi̇sleri̇ne yöneli̇k algılamaları: Pamukkale ve Karahayıt örneği̇

Bu çalışmanın amacı; Pamukkale ve Karahayıt destinasyonlarında bulunan konaklama tesislerine ait kullanıcı yorumlarının değerlendirilmesidir. Pamukkale ve Karahayıt destinasyonlarında bulunan konaklama tesislerinin tüketiciler tarafından nasıl algılandığını değerlendirmek amacıyla yapılan bu çalışmada, TripAdvisor (TA) seyahat yorum sitesinde yapılan yorumlar ele alınmış ve içerik analizi yöntemiyle değerlendirilmiştir. Araştırma kapsamında toplam 3.651 adet kullanıcı değerlendirmesinden 1.315 adet (%36) kullanıcı yorumu değerlendirilmiştir. Pamukkale ve Karahayıt destinasyonlarında bulunan konaklama tesisleri değerlendirmeleri incelendiğinde tüketiciler, en çok tesislerin bulunduğu yeri (konumu), ikinci sırada ise tesisin temizliğini beğenmektedirler, daha sonra sırasıyla değer (alınan hizmetle ödenen ücret arasındaki ilişki), hizmet, uyku kalitesi ve odalar boyutları gelmektedir. Tüketicilerin tesislere yönelik genel değerlendirme boyutuna yönelik yorumlarına bakıldığında ise; % 40,2’si mükemmel, % 22,7’si çok iyi, % 18,6’sı ortalama, % 10,8’si kötü ve sadece % 7,7’si berbat olarak derecelendirdiği görülmektedir. Genel değerlendirme ile değer, yer, uyku kalitesi, odalar, temizlik ve hizmet arasındaki ilişki incelendiğinde genel değerlendirmeyi en iyi açıklayan değişkenin hizmet olduğu, ikinci olarak değer, üçüncü olarak odalar, dördüncü olarak temizlik ve son olarak uyku kalitesinin geldiği görülmektedir

The evaluation of thermal hotels\u27 online reviews

The main objective of this study was to evaluate the perceptions related to the online user reviews of thermal hotels. Specifically, it was investigated whether perceptions towards value (V), location (L), sleep quality (SQ), rooms (R), cleanliness (C), service (S) and factors influencing general evaluation depend on the star numbers of hotels, the location of the hotels and the nationalities of participants. In order to obtain data on perceptions of consumers towards thermal hotels in Turkey, the web site Trip Advisor (TA) was used. In total, 2,895 user reviews about thermal accommo-dations on TA were assessed by content analysis method. According to the study results, it was determined that the most important factor was the cleanliness of the hotels. It was followed by the location, sleep quality, rooms and service. The value factor was the last important. To analyse the effect of the nationality of the participants, domestic and foreign visitors, stars and the location of the accommodation on the perceptions towards value, location, sleep quality, rooms, cleanliness and service, t test and one-way ANOVA method were performed. It was found that the perceptions towards value, location, sleep quality, rooms, cleanliness and service differed between domestic and foreign visitors, nationalities, location and 4 or 5-star

Destination images of visitors attending to travel expo in key markets of Turkey

The objective of the current study was to assess how the origin, education levels, gender, ages and income of expo visitors affected their perceptions of Turkey and what could be done to improve visitors’ perception of Turkey. Data were collected in three expos held in three countries via self-reported survey instruments. Survey instrument included scale items which probed people’s perceptions and images of Turkey along with other relevant variables. There were 264 Germans participants, 332 Dubains, and 94 Russians. Profiles of markets were analyzed using t-tests. The result of this study showed that demographic characteristics of participants affected their perceptions of the destination differently