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.

Due to globalization, gaining competitive advantage has become an important problem for all enterprises. Especially hotel enterprises can face with certain problems such as providing similar and easily imitable products and services. Therefore, they are in the need of employees delivering services in such an innovative way that cannot be imitated easily. First in this chapter, the factors affecting the innovative behaviors of employees in hotel enterprises were examined in detail. Second, it was explained how employees’ innovative behaviors, which would bring a significant competitive advantage to hotel enterprises, could shape consumer perceptions and attitudes. Lastly, the matters to be taken into notice by hotel enterprises were mentioned and it was tried to pave the way for future researches so that hotel enterprises can benefit from their employees’ innovative behaviors in a more efficient way.

PurposeIn this study, the effects of negative tourism impacts, length of residency and nativity on support for tourism development were examined.Design/methodology/approachBecause understanding the attitudes of local people toward tourism support is complex, this study employed both symmetric (PLS-SEM) and asymmetric (fsQCA) approaches from a holistic perspective. A total of 336 individuals from Cappadocia, one of Turkey's most prominent tourist destinations, were surveyed.FindingsAccording to the symmetric method results, respondents' negative perceptions of tourism negatively affect attitudes toward tourism support. Native-born status acts as a moderating variable in the relationship between attitudes toward tourism support and the negative economic impacts of tourism. On the other hand, this study shows that the complex interactions of nativity and the negative impacts of tourism directly affect local people's attitudes toward tourism support.Practical implicationsThis study revealed that practitioners should adopt a comprehensive perspective to understand the attitudes of local people toward tourism support.Originality/valueThis study, in addition to the findings obtained via the symmetric method, reveals the complex interaction of the negative impacts of tourism, thus providing a roadmap to improve local people's attitudes toward tourism support by using asymmetric modeling.

The aim of this study is to examine the Thai, Korean and Chinese cuisines of the Far East. Far Eastern cuisine has a rich culinary culture that has hosted many civilizations that serve as a bridge between past and present. Thai, Korean and Chinese cuisines are the most remarkable ones among the Far Eastern cuisines. Therefore, these three cuisines have been the main focus of this study. In this study, cuisines' history and their development are explained by giving basic information about these three countries. After this step, the general characteristics of the cuisines of these countries are mentioned. Finally, some of the foods that are prominent in these countries and identified with these countries are explained in general terms.

Günümüzde, turizm küresel ekonominin gelişmesine katkı yapan ana sektörlerden birisidir. Turizmde kullanılan kaynakların gelecek kuşaklara aktarımını sağlayabilmek için, sürdürülebilir turizm önemli bir turizm anlayışı olarak karşımıza çıkmaktadır. Turizmin sürdürülebilir olabilmesi için ise bir bölgede var olan kültürel, doğal ve tarihi değerlerin farkında olunması ve bunun sonucunda korunması gerekmektedir. Destinasyonların bu anlamda ön plana çıkarabilecekleri değerlerin başında da yerel yemek kültürleri gelmektedir. Ayvacık, sürdürülebilir gastronomi turizmi bakımından önemli bir potansiyele sahiptir. Bu çalışmada amaç Ayvacık ilçesine özgü yöresel yemeklerin ortaya çıkarılması ve gastronomi değerleri aracılığı ile bölgeye gelen turistlerin yerel kültürü tanımalarının sağlanabilmesi için önerilerin geliştirilmesidir. Ayvacık ilçesine özgü yöresel yiyeceklerin ortaya çıkarılmasında, nitel araştırma yöntemlerinden olan yüz yüze görüşme yöntemiyle yerel halktan elde edilen veriler kullanılmıştır. Aynı zamanda Ayvacık belediyesi tanıtım broşürü ve Cd'ler incelenmiştir. Bulgular betimsel analiz yöntemiyle analiz edilmiştir. Çalışma sonucunda Ayvacık potansiyel olarak gastronomi değerleri bakımından önemli bir gastronomi turizmi merkezi olmaya aday bir ilçe olduğu ortaya çıkmaktadır.