Purpose
The purpose of this study was to investigate eVisa applications. eVisa is a service that falls under eTourism, whose growing use can be attributed to its ability to simplify the process of obtaining a visa. The objectives of this study were twofold: to explore the eVisa experience of tourists who have previously visited Turkey by using the service and to analyse the perceptions of stakeholders who have contributed to eVisa.
Design/methodology/approach
The present research has utilised two methodologies within the context of qualitative research methods. Data were gathered from tourists by using reviews (n = 1690) and in-depth interviews key actors (n = 4), which represent consumers and contributors’ perspectives on the eVisa system, respectively. While consumers dictate the demand of the service, contributors control its supply. The contributors referenced herein are relevant eVisa stakeholders in Antalya.
Findings
The research findings revealed eVisa facilitation’s positive effects on a destination’s image and tourists’ intentions to revisit destinations compared to when they use traditional visa-obtaining processes. The research findings then present suitable data for destination managers and policymakers regarding eVisa facilitation, followed by this study’s conclusions and implications.
Research limitations/implications
eVisa facilitation can foster demand for travel and tourism while maintaining bureaucratic elements of the traditional visa procedure. From a psychological perspective, eVisa facilitation can positively affect travel motivation to certain destinations where eVisas are applicable, as well as positively influence intentions to revisit tourist destinations.
Originality/value
The originality and uniqueness of the present study lies in its contribution to the increasing recognition of the significance and positive impacts of eVisa facilitation on travel and tourism demand.
Sürdürülebilir destinasyon geliĢtirme Sürdürülebilir destinasyon pazarlama Hava sporları turizmi Destinasyon paydaĢları UĢak/Türkiye ÇalıĢmada, hava sporları aracılığıyla sürdürülebilir destinasyon geliĢtirilirken ve pazarlama kararları alınırken dikkatle değerlendirilmesi gereken konuların belirlenmesi amaçlanmaktadır. Bu bağlamda, destinasyon yönetiminde önemli aktörler olarak kabul edilen merkezi/yerel yönetimler, sivil toplum kuruluĢları ve iĢletmelerin görüĢlerinin değerlendirilmesi önem kazanmaktadır. Nitel araĢtırma yöntemleri kullanılarak desenlenen çalıĢmanın evrenini hava spor uzmanları oluĢturmaktadır. Örnekleme yöntemi olarak maksimum çeĢitlilik stratejisi belirlenmiĢtir. Veriler, mülakat tekniği kullanılarak yarı yapılandırılmıĢ görüĢme formu aracılığı elde edilmiĢtir. Elde edilen verilerin analizi için içerik analizi yöntemlerinden sıklık analizi ve betimleyici analizden faydalanılmıĢtır. ÇalıĢmanın sonucunda hava sporları gerçekleĢtirilen destinasyonun güçlü, zayıf yönleri, fırsatlar ve tehditler ayrı ayrı değerlendirilmiĢtir. Sonuç olarak, sürdürülebilir destinasyon geliĢtirmek için paydaĢların birbiriyle iĢbirliği içerisinde çalıĢması gerekliliği ortaya çıkmaktadır. Ayrıca tüm paydaĢlar kendi konuları kapsamında GZFT analizi yaparak destinasyon geliĢtirilmesini planlamalıdır.
S S on zamanlarda yiyecekle ilgili televizyon programlar›n›n popülaritesinin artmas›, ünlü fleflerin yükselifli, kolayl›kla ifl bulma imkan›n›n olmas› ö¤rencileri s›kl›kla aflç›l›k mesle¤ine yöneltmektedir (Hertzman ve Maas, 2012, s. 53). Di¤er bir ifadeyle ö¤renciler aflç›l›k mesle¤ine; maddi ve manevi aç›dan tatmin olmak, aflç›l ›k mesle¤inde uzmanlaflmak (Harbal›o¤lu ve Ünal, 2014), e¤itimleri arac›l›¤›yla mesleki ve kiflisel geliflim için f›rsat bulmak (Kurnaz, Akyurt Kurnaz ve K›l›ç, 2014) amac›yla yönelmektedir. Aflç›l›k mesle¤inin önem ve itibar kazan›yor olmas› nedeniyle verilen e¤itimin, takip edilen ders plan›n›n yeterlili¤i ve
This paper analysis was conducted to determine job satisfaction levels and problems of the instructors employed in gastronomy programs of the universities. The research was structured through qualitative research methods. The research population was constituted with the instructors teaching in gastronomy departments in Turkey and a purposeful sampling strategy was used to determine the research sample. Interview forms were used to collect data and resultant data were subjected to content analysis with the aid of NVIVO software. Kappa analysis was executed to test the data reliability. Present findings revealed that participants were mostly satisfied with the departments or programs, but experienced various problems at work place. Insufficient academic staff, improper curriculums, insufficient budgets, equipment and material supply and poor university-private sector cooperation were indicated as the primary problems experienced by the culinary instructors. The findings cannot be generalized to a larger population because the study is conducted with a case study approach.
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