Globalization is forcing people to work harder, to live faster, to produce more and to consume more. The eating habits of people such as their lifestyles are affected by these pressures, and lose its cultural authenticity. People to get rid of this whirlpool who fall into it, come together, are looking for remedies and generate various reaction groups. Slow food and cittaslow movements are the most common and effective formations, being said about. This study was carried out to determine the assessments of people who live in Seferihisar town of İzmir as the first cittaslow in Turkey, regarding the cittaslow movement's effects on gastronomy. In the study, different dimensions of the gastronomic effects of Seferihisar slow city constitution have been considered. According to the data obtained from surveys, cittaslow movement reflected positively on local cuisine and eating habits of the people, but found to be caused an increase in the price of food and beverage. Local people's different ethnic cuisines do not recognize as a threat to the development of cittaslow movement, is another important findings of this study.
ÖzetFirma sayısı, filo büyüklüğü ve uçuş noktası ağını her geçen gün artıran hava yolu endüstrisi yoğun rekabete sahne olmaktadır. Pazar payının korunması veya arttırılabilmesi için ise hizmet kalitesi önemli bir rekabet gücü bileşenidir. Bu çalışmada, yolcuların satın alma tercihleri üzerinde önemli etkisi olan kabin içi hizmetlere ilişkin yolcu değerlendirmeleri analiz edilmiştir. Araştırma örneklemini, THY (Türk Hava Yolları) ile seyahat eden 501 yolcu oluşturmuştur. Çalışma verilerini İngiltere merkezli bir danışmanlık ve marka konumlandırma firması olan Skytrax'ın web sayfası üzerinden yapılan çevrim içi anket verileri oluşturmuştur. Veri analizinde regrasyon, korelasyon ve varyans (ANOVA) testleri kullanılmıştır. Çalışma bulgularına göre Amerika, Avrupa ve Asya-Pasifik yolcu değerlendirmelerinin gerek kabin içi hizmet boyutlarına gerekse fiyat-değer algılarına göre anlamlı farklılık gösterdiği anlaşılmıştır.
Anahtar kelimeler: Hava Yolu Taşımacılığı, THY, Kabin içi hizmetler, Hizmet kalitesi
Abstract
Airline industry is facing an intense competition as the number of companies, fleet sizes and the network of flight destinations increase with each passing day. In order to maintain or increase market share, the quality of service is an important component of competitiveness. In this study, passengers' evaluation of in-cabin
TV cooking programs are an important source of rating for television channels. These programmes attract so many viewers from the different segments of the community. Both the Turkish cuisine and the world cuisine applications carried out in these programs. In addition to having a fun time for the audience, the TV cooking programs provide an educational environment in which the technical and practical advice on the preparation, cooking, presentation of the food or drink can be learned. The aim of this issue is to evaluate the educational effects of cooking TV programmes on the students of cookery and gastronomy and culinary arts. The research data gained by questionnaire method from 293 students of cookery and gastronomy and culinary arts. Statistical analyzing methods were used in order to measure the differences of the groups. The findings of the research showed that TV cooking programmes support the students on gastronomy education and vocational motivation more than vocational ethics.
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