In this study, we have constructed an original model and carried out a research analysis in metalworking manufacturing. The main subject of the research model is to investigate the employee satisfaction in terms of organizational culture and spiritual leadership; and the aim is to contribute to academic researchers as well as businesses, about how to maximize the employee satisfaction. The research was applied on 578 employees of the related industry. By the results, it has been determined that the constructed model is significant (at the p<0.001 level) and employee satisfaction has positive significant correlations with organizational culture and spiritual leadership (at the p<0.001 level). Additionally, the total explained variance of employee satisfaction depending on these two variables has come out as the value of 0.77.

PurposeThe aim of the study is to emphasize the importance of organizational learning capacity (OLC) and to measure its influence on organizational effectiveness (OE) in metalworking manufacturing.Design/methodology/approachThe research plan has been stated as; looking for the survey questions in the literature, reaching the participants, informing them about the survey, gathering the data, and measuring and analyzing the data. The survey instrument has been applied on metal industry employees in Turkey. The valid responses have reached to 578. We analyzed the data by SPSS (Statistical Package for the Social Sciences) version 11.5.FindingsThere are significant correlations (at the 0.000 level) between OE and all OLC dimensions (systems orientation, organizational climate for learning orientation, knowledge acquisition and utilization orientation, and information sharing and dissemination orientation). The total explained variance of OE (depending on OLC) has been calculated as 65 percent.Research limitations/implicationsWe have calculated the OE value in terms of employee satisfaction, customer orientation and financial and growth performance, whereas there may be other factors to be considered for the related value.Practical implicationsThe organizations should consider knowledge‐intensive activities more precisely when constructing their strategic maps.Originality/valueThis study helps to fulfill the gap between the OE and OLC from a managerial point of view in metalworking manufacturing. The main audiences are global businesses as well as academic researchers.

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It possible to see the change phenomenon in everywhere. Technologies are also the space where the phenomenon of change can be seen. Because around here it changes occur day by day. Particularly computer and Internet-based rate of technological change is increasing every day. These changes cause some pros and cons for users and businesses. Technological changes makes users more active and they can reach informations more easily which was once under monopoly of businesses. One of technological changes is social media that provides the superiorities of users on businesses. Individuals can take an oppurtunity freely sharing of their opinions and experieces on any subjects through social media. The aim of the study is to analyze sharing of predetermined restaurants of TripAdvisor's users which is one of social media sites and to determine positive and negative implications on resatautant image. A mixed research method was conducted. Both content analysis and SPSS program were employed on data. As a result, it was determined that information shared by users have positive and negative impact on the image of the restaurant.

Participation in travel is continuously increasing throughout the world. Seeking novelty, particularly novel cuisine, is one of the motivating factors underlying travel. Image is one of the most important factors that affect intention to visit a country and experience the cuisine. This study examines the mediating effects of Turkish cuisine image on the relationship between novelty seeking and intention to visit. In this regard, Turkish cuisine image and its effect on individuals from the United Kingdom (U.K.) who had eaten at Turkish restaurants was analyzed. Individuals at Turkish restaurants were asked to fill out self-administered questionnaires with 78 questions. An online platform of people was also utilized. It was seen that cuisine image has a significant mediating role on the intention to visit Turkey.