Many studies have modeled several different concepts to explain destination loyalty; however, none have integrated place-oriented (e.g., destination image, place attachment) and people-oriented concepts (e.g., cultural distance, social distance, and emotional solidarity) for their relative influences on loyalty. The current study tested the influence of destination image (place-oriented) and perceived distances (people-oriented) as antecedents of place attachment (place-oriented) and emotional solidarity (people-oriented) for their relative influences on destination loyalty. Survey data collected from both domestic ( n=260) and international ( n=250) visitors to a city in Turkey, Antalya, revealed that place-oriented concepts (cognitive and affective destination images and place attachment) are better predictors of destination loyalty than people-oriented concepts (cultural distance, social distance, and emotional solidarity). Together, they explain about half of the variance in destination loyalty, 42% in past loyalty and 60% in future loyalty.

The purpose of this research is to determine the socio-cultural, economic, and environmental effects of tourism perceived by the local community living in Manavgat/Turkey on the satisfaction with the tourism development, to identify the effect of this satisfaction with tourism development, and to ascertain the moderator role of the demographic variables in this relationship. The population of the research is the local community living in Manavgat/Turkey. EFA, CFA, path analyzes, and Slope difference tests have been performed through 384 surveys collected from the local community. As a result, it has been determined that perceived socio-cultural, economic, and environmental positive effects of tourism and negative environmental effects have an impact on satisfaction with tourism development. Meanwhile, it has been determined that the local community's satisfaction with tourism development affects the attitude and gender has a moderator role on this effect. In line with these results, public institutions, tourism professionals, and non-governmental organizations in Manavgat will be able to better perceive the local community's attitudes and behaviors.

The aim of this research is to test the relationship between the service quality of restaurants and electronic word-of-mouth (eWOM) communication, satisfaction, and behavioural intention and to analyse the moderating effect of the restaurant atmosphere in the relationship between service quality and eWOM. The population of the research consists of local tourists who come to the restaurants located in the city centre of Diyarbakır. Questionnaires were used to obtain the data of the research. The data were analysed using 385 surveys collected from restaurant customers using package programs (SPSS and AMOS). As a result of explanatory factor analysis, 4 service quality dimensions were determined in restaurants (tangibles, assurance, reliability, empathy), and then confirmatory factor analysis, second-order confirmatory factor analysis, a measurement model, and path analyses were carried out. According to the results of the analysis, it was determined that the service quality dimensions of the restaurants have effects on satisfaction and eWOM. In addition, restaurant atmosphere has been found to have a moderating effect on the effect of service quality dimensions on eWOM in restaurants.

This study provides a critical review of the instruments developed for measuring service quality in restaurants. However, this study reviews the researches to examine the relationships between service quality, customer satisfaction (CS), and customer loyalty (CL) in restaurants. It is revealed that there are many attempts to develop instruments that aim to measure service quality in restaurants. SERVQUAL instrument, which measures service quality (SQ), has been used in many studies related to the tourism industry. However, the SERVQUAL is directly used as the basis of the SERVPERF and DINESERV instruments. Besides, since the GRSERV and CFFRSERV scales are based on DINESERV, the SERVQUAL plays an important role in the development of such scales. In addition to the instruments developed by modifying SERVQUAL, there are attempts to create different ones. In researches that develop a new SQ scale, the reasons underlying this need are stated as follows: 1) Some service quality components specific to restaurants and tourism sector not included in the current scales 2) Measuring the expectations and performance at the same time is not necessary 3) Current scales are insufficient for the unique types of restaurants, such as Fast Food, Upscale and Green Restaurants. CS and CL are the most common variables in the studies examining the SQ in restaurants. There is a divergence in the literature about whether service quality leads to satisfaction or satisfaction brings service quality. However, it can be said that there is a consensus that these two structures are in a very close relationship with each other. Another consensus in the literature is that CS and SQ are regarded as the determinants of CL. On the other hand, a considerable amount of research has been devoted to service quality, customer satisfaction, and customer loyalty, and it will be the case for future studies. However, the changes in business environments reveal the necessity of modification in the instruments that will pave the way to measure these concepts. A pandemic has recently affected the lives of businesses, and people and this new situation may require the addition of a new dimension to service quality instruments, like outbreak measures.

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