Purpose – The aim of this article is to examine the relationship of service employees perceptions of servant leadership provided by their supervisors/managers and employee’s reports of service quality provided to clients by their hotels. Design/methodology/approach – Data were collected from 221 frontline employees, a 37 per cent response rate, working in four- and five-star hotels in Cappadocia, Turkey. Previously developed and validated measures of servant leadership (Liden et al., 2008) and service quality (Parasuraman et al., 1988) were used and both were found to be highly reliable in this study. Findings – Respondents were generally young, had relatively short organizational tenure and had high school educations. Respondents having longer organizational tenures and those working in five-star hotels reported lower levels of servant leadership. Longer tenured employees, and males, rated some dimensions of service quality lower as well. Service employees reporting higher levels of servant leadership from their supervisors/managers generally indicated higher levels of service quality. Research limitations/implications – Some limitations should be noted. First, all data were collected using respondent self-reports, raising the limited possibility of response set tendencies. Second, the sample, while reasonably large, may not be representative of all hotel employees in Turkey. Third, all properties were located in one region of Turkey and may not be representative of hotel employees in other regions of the country. Practical implications – First, organizations could select individuals exhibiting higher levels of servant leadership potential based on indications that these individuals are interested in developing long-term relationships with staff and co-workers and in helping them become more skilled in doing their jobs. Selection can also be augmented by servant leadership training (Fulmer and Conger, 2004). Supervisors/managers could be coached to help them develop their staff and help them meet their unique goals (Raelin, 2003). Finally, workplace cultural value supportive of both servant leadership and service quality can be identified, modeled by senior level managers, supported and rewarded. Originality/value – Most studies focus on defining and measuring servant leadership or service quality. This study investigates the relationship between servant leadership and service quality.

Purpose The primary purpose of this study is to reveal how the local food consumption intentions of international tourists are influenced by core variables of the theory of planned behavior (TPB). The secondary purpose is to explore the moderating role of responsible tourist behavior in these relationships. Design/methodology/approach The present research was conducted on international tourists visiting Antalya, Turkey. The research data, collected from a total of 457 respondents, were tested and analyzed via partial least squares-structural equation modeling (PLS-SEM). Findings Attitudes toward local food and perceived behavioral control have a positive and significant impact on local food consumption intention. Also, responsible tourist behavior has a moderating effect on both the relationship between attitude toward local food and local food consumption intention and the relationship between subjective norms and local food consumption intention. Practical implications In their advertising campaigns, destination management organizations (DMOs) and local restaurants should prepare more sentimental advertising content by further focusing on nonrenewable limited resources of the destination and addressing tourists’ role in consuming the limited resources in question. Thus, tourists’ sense of responsibility toward destinations may be increased, possibly stimulating enhancement in their local food consumption intentions. Originality/value This study explores the role of responsible tourist behavior in the construct of local food consumption through the lens of TPB. Said construct was included in the local food consumption intention model. This endeavor has paved the way for unraveling the interaction between responsible tourist behavior, attitudes and subjective norms, all of which are fundamental elements of the TPB toward increasing local food consumption intentions. This constitutes a remarkable contribution in understanding the local food consumption behavior of tourists. Moreover, because local food will be consumed in local restaurants located in the destinations, understanding the local food consumption intentions of tourists will enable local restaurants to develop innovative products by focusing on local food.

Dünyada ve Türkiye'de devam eden COVİD 19 salgını süresince araştıran, düşünen, üreten bireyin yanı sıra dijital yetkinliğe sahip bireylerin önemi ortaya çıkmıştır. Özellikle öğrencilerin okula gidememesi ve derslerin uzaktan yapılması süresince, teknolojik donanım eksikliği, içerik eksikliği ve bireylerin dijital yetkinlik eksikliği ön plana çıkmıştır. Bu çalışmanın amacı ortaokul öğrencilerinin dijital yetkinlik becerileriyle ilgili öğretmen görüşlerini belirlemektir. Bu amaç doğrultusunda araştırmada nitel araştırma yöntemlerinden durum çalışması deseni kullanılmıştır. Araştırmanın çalışma grubunu Türkiye'nin batısında yer alan bir devlet ortaokulunda görev yapan öğretmenler oluşturmaktadır. Araştırmanın veri analizinde içerik analizi yöntemi kullanılmıştır. Araştırmada veri toplama aracı olarak yarı yapılandırılmış görüşme formu kullanılmıştır. Okullarda FATİH projesinden dolayı etkileşimli tahtaların yeteri kadar bulunduğu ama bilgisayarların ihtiyacı karşılayacak düzeyde ve dijital çağa uygun olmadığı görülmüştür. Öğrencilerin proje merkezli değil de sınav merkezli yetiştiği, bu yüzden teknolojik araçlara yönelmede problem yaşandığı görülmüştür. Dünyayı etkisine alan COVİD 19 salgını sürecinde öğretmen ve öğrencilerin dijital yetkinlikler açısından yetiştirilmesi gerektiği görülmüştür. Bu araştırmada dijital yetkinlik açısından öğretmenlerin, öğrencilerin, programların ve kitapların yeniden değerlendirilmesi gerektiği sonucuna ulaşılmıştır.

The purpose of this study is to examine the impact of three, four, and five-star hotel businesses' internal marketing activities on employee competence. With this end in view, a model for determining the impact of dimensions of internal marketing on employee competence was proposed and this model was tested through multiple regression analysis. A previously developed scale was used in order to measure internal marketing activities in hotel businesses. Since no scale to measure employee competence was found in hotel businesses, employee competence scale was developed for this study. As sampling method, judgmental sampling was preferred and employees of three, four, and five-star hotels in Nevşehir were included in the study. Data were collected via questionnaires. In the result of the research, it was discovered that internal marketing activities had a positive and significant impact on employee competence. Vision development affected employee competence negatively and insignificantly. On the other hand, in the result of multiple regression analysis done, it was discovered that personal development and reward dimensions affected employee competence positively and significantly.

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