The 3D imaging systems may cause a significant reduction in the performance time of laparoscopic cholecystectomy.

Bu çalışmada destinasyon çekiciliği çerçevesinde yöresel mutfak unsurlarının ziyaretçiler üzerindeki etkisinin tespit edilmesi amaçlanmaktadır. Bu bağlamda, Mudurnu İlçesi'ni ziyaret edenlerden destinasyon cazibe unsurlarının ve yöresel mutfak unsurlarının etkilerinin belirlenmesi amacıyla anket tekniği kullanılarak veri elde edilmiştir. Yöresel mutfak unsurları ile ilgili ziyaretçileri etkileyen faktörler arasında öncelik sırasına göre; yöresel mutfak ürünleri bölgenin kültürel öğeleri arasında yer almaktadır, yöresel mutfak ürünleri bölgenin markalaşması için önemli bir unsurdur, yöresel mutfak ürünleri toplumları ve bölgeleri tanıyabilmek için bir araçtır, ziyaret ettiğim yerlerde yöresel yemekleri tercih ederim ifadeleri öne çıkmaktadır. Mudurnu'nun sahip olduğu cazibe unsurlarının turistlerin ziyaret kararında etkililik derecesi ile yöresel mutfak unsurlarının önemine dair algılamalar arasında ilişkiler tespit edilmiştir. Ayrıca araştırmada, yöresel mutfak unsurlarına dair algılamaların da demografik bazı değişkenlere göre farklılaştığı görülmüştür.

The aim of this study was to determine whether the use of prophylactic antibiotics had any effects on the development of postoperative surgical wound infections between laparoscopic cholecystectomy patients. Patients who received a single dose of prophylactic antibiotics prior to surgery were included in the prophylaxis group, and those who did not receive preoperative and postoperative intravenous and/or oral antibiotics were included in the no prophylaxis group. A total of 206 patients who underwent laparoscopic cholecystectomy were examined; the infection rate in patients who received prophylaxis was 4.5%, while it was 4.2% in the non‐prophylactic group. There was no statistically significant difference between the groups in terms of infection development rates (P > .05). We suggest that antibiotics should not be given for prophylaxis before low‐risk laparoscopic cholecystectomy as there is no statistically significant difference in the rate of postoperative wound infection among patients who were either given or not given prophylaxis.

PurposeThis research examines how chain hotels respond to the crisis in the context of situational crisis communication, focusing on the first emergence of the COVID-19 crisis and the second period of the pandemic, during which the pandemic was relatively weak.Design/methodology/approachThe data were obtained from the digital announcements shared by the world's 50 most valuable hotel chains. The announcements, declared in the two phases of March–April and July–September 2020, were analyzed. The data were collected through document analysis and transferred to the MAXQDA program for qualitative content analysis. Interviews were held with the managers of chain companies to compare and confirm the results obtained.FindingsChain hotels announced regulations on existing reservations, potential customers, intermediary businesses, suppliers and employees by focusing on maintaining business reputation in the first phase of the pandemic. The hotel units seem to be more open to referrals on emergency measures from chain centers in this phase. In the second stage, announcements to increase sales were shared. The content of the crisis communication is in line with the predictions advocated under the situational crisis communication theory. In addition, some applications that do not comply with the theory are also identified.Research limitations/implicationsThe effects of the crisis communication on hotels were addressed; the responses of other stakeholders to the communication were not taken into account.Practical implicationsSuccessful response strategies must be considered when developing future crisis preparedness measures. Actors in the hospitality industry can adopt a situational crisis communication approach as an effective strategy to cope with the losses caused by a crisis and possibly speed recovery. Hotels can turn the crisis into an opportunity with the strategies they put forward during the pandemic and gain stronger reputations after the pandemic.Originality/valueThis study contributes to both the crisis management literature and the literature on COVID-19 by exemplifying the crisis communication measures and strategies of chain hotels. Focusing on different sub-processes in the analysis of crisis communication, revealing the background about the production and transfer of the information shared during the crisis, and interpreting the content of the messages by considering the benefit of the stakeholders and benefits of the hotel reveals the originality of this study.

ÖzetBu araştırmanın amacı, turizm eğitimi alan lisans ve ön lisans öğrencilerinin girişimci kişilik özelliklerinin tespit edilmesidir. Bu amaçla, Sakarya Üniversitesi ve Abant Đzzet Baysal Üniversitesi'nde turizm eğitimi alan 308 lisans ve ön lisans öğrencisi üzerinde bir alan araştırması gerçekleştirilmiştir. Araştırmadan elde edilen veriler istatistiki metotlarla analiz edilmiştir. Araştırma sonucu elde edilen bulgular, turizm öğrencilerinin girişimci kişilik özelliklerine önemli ölçüde sahip olduklarını göstermiştir. Ayrıca, girişimci kişilik özellikleri bakımından lisans ve ön lisans öğrencileri arasında anlamlı bir farklılık olduğu tespit edilmiştir. Anahtar Kelimeler: Girişimcilik, Girişimcilik Eğilimi, Turizm, Turizm Eğitimi. Tourism Students' Entrepreneurial Personality Traits: An Emprical Research On Undergraduate Associate And Bachelor's Students AbstractAim of this study is to determine entrepreneurial personality traits of associate and bachelor's degree tourism students. For this purpose, an empirical research was carried out on undergraduate 308 tourism students that studying at Sakarya University and Abant Đzzet Baysal University. Obtained data from the research was analyzed by statistical methods. Results of this research indicated that undergraduate tourism students dramatically have entrepreneurial personality traits. However, at the conclusion of the research it was determined that there was significant difference between associate and bachelor's degree tourism students' entrepreneurial personality traits.