Perceptions and Attitudes of Culinary Students Towards Food and Beverage Industry in Turkey

Eren, Ramazan; Aydin, Ayla

doi:10.1080/15428052.2019.1640155

Cited by 10 publications

(6 citation statements)

References 25 publications

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“…The tourism industry becomes increasingly important for countries around the world, the development of tourism is also a primary concern for the last thirty years in Turkey. As a result of the development, Turkey, for the first time in 2005, appeared in the top ten destinations in the world by reaching the ninth place in the world ranking in terms of international arrivals Aydin, 2019). According to WORLD TOURISM ORGANIZATION, (2019) data, Turkey was ranked sixth with 39.5 million foreign visitors in 2015, tenth with 30.3 million visitors in 2016, eighth with 37.6 million visitors in 2017 and sixth with 45,8 million visitors in 2018.…”

Section: Introductionmentioning

confidence: 99%

Turkey’s Food Image, Travelers’ Revisit Intention and Tourist Expenditures

Eren

2019

Rev. Anais Bras. de Est. Tur.

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This paper aims to explore the food image of Turkey by measuring the perceptions of visitors' and its effect on revisiting intentions. Food image can be defined as beliefs, feelings, and impressions of travelers about food and beverages, food and beverage establishments, culinary culture, and food and beverage related activities of a destination. The questions of this research identify: if there is a relationship among food image, tourist satisfaction and revisiting intention, to what extent visitors’ intention to take part in gastronomy tourism activities, what is the average food and beverage expenditures of the visitors. Questionnaires were distributed to 407 foreign visitors traveling in Turkey. It has been determined that the perceived food image has three dimensions: culinary culture and food, gastronomy activities, and food and beverage establishments. Visitors are very pleased with the food and beverages, and restaurants in Turkey and interested in local gastronomy. The results show that the most remembered food and beverages by the visitors are Kebap, Rakı, Döner, Aubergine, and Baklava. It has been revealed that the food image of the destination affects the visitors' revisiting intention. During their stay in Turkey, the average expenditure of visitors on food and beverage is $ 575, which is 18.9% of their holiday budget. Gastronomy is an influential factor in the satisfaction of visitors, even if it is not a touristic attraction alone. Visitors tend to participate in gastronomy-related activities during their travels.

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Section: Introductionmentioning

confidence: 99%

Turkey’s Food Image, Travelers’ Revisit Intention and Tourist Expenditures

Eren

2019

Rev. Anais Bras. de Est. Tur.

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“…The findings obtained within the scope of the research are also similar to the dimensions of the scales used in the research. The findings obtained in the Support Dimension (SB), Structure Dimension (STB) and Competence Dimension (CB) dimensions, which consist of expressions in the queen bee syndrome scale, were analyzed by Akman İmamoğlu & Akman (2016), Eren & Aydın (2019) and Çelen & Tuna (2021). similar to the results.…”

Section: Discussion and Recommendationsmentioning

confidence: 60%

“…2011;Johnson & Mathur-Helm, 2011;Ayrancı & Gürnuz, 2012;Akpinar-Sposito, 2013;Derks et. al, 2015;Er & Adıgüzel, 2015;Akman İmamoğlu & İmamoğlu, 2016;Akdöl & Mentes, 2017;Eren & Aydın, 2019;Babic & Hansez, 2021).…”

Section: Discussion and Recommendationsunclassified

“…The number of studies that examine and measure the dimensions of "queen bee syndrome" perceived by female employees in enterprises with quantitative methods which constitute the scope of the research, is almost non-existent in the literature. Therefore, in this study, Akman İmamoğlu & Akman (2016), Eren & Aydın (2019) and Çelen & Tuna (2021) studies were used to determine the dimensions of queen bee syndrome and the perceptions of female workers regarding this variable. In order to determine the dimensions of the glass ceiling syndrome and the perceptions of female employees regarding this variable the adaptation scale developed by Smith et al (2012) to measure the glass ceiling syndrome in Sarıoğlu ( 2018) study was used.…”

Section: Methods Purpose and Scale Of The Researchmentioning

confidence: 99%

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Cam Tavan Mı Yoksa Kraliçe Arı Sendromu Mu? Beş Yıldızlı Konaklama İşletmeleri Üzerine Bir Araştırma

ÜNAL,

ANASORİ,

ÇELEN

2022

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Glass ceiling syndrome generally means an invisible upper limit that is thought to exist in businesses. It is a theory that refers to an artificial barrier in businesses that prevents female or minorities from rising to senior positions within the business. Queen bee syndrome, on the other hand, is defined as the fact that female in managerial or decision-making positions in the enterprise approach female who are their subordinates more critically or in some cases act as an obstacle. Queen bee includes that ambitious and successful female in businesses do not allow other female employees to be successful and use their seniority if necessary. Margaret Thatcher, Britain's first female prime minister, is described as a queen bee for not advancing the careers of other female in her cabinet and administration. In this study, it is aimed to determine the glass ceiling and queen bee syndrome perception levels of female employees working in five-star accommodation establishments and to determine which of these variables have more impact on female employees. In this context, the data obtained from 244 female employees working in five-star accommodation enterprises operating in Istanbul were analyzed through the SPSS statistical data program. As a result of the research, the glass ceiling syndrome dimensions were named as denial, withdrawal, resilience and acceptance and the queen bee syndrome scale dimensions were named as support, structure and competence. It has also been determined that all of the relevant dimensions have a certain level of effect on female employees working in accommodation businesses.

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“…Previous research has investigated academic major satisfaction across different disciplines (Lent et al, 2007;Doo & Park, 2019). In the field of tourism, there has been a considerable number of studies examining tourism students' attitudes towards working in the sector (Kusluvan & Kusluvan, 2000;Eren & Aydin, 2020), career choices of tourism graduates (Richardson, 2009), career preferences (Kim et al, 2010) and career development (Chen & Shen, 2012). However, the relationship between employability anxiety and academic major satisfaction has received little attention.…”

Section: Theoretical Background and Hypotheses Developmentmentioning

confidence: 99%

Does Employability Anxiety Trigger Psychological Distress and Academic Major Dissatisfaction? A Study on Tour Guiding Students

Alrawadıeh¹

2021

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The tourism and hospitality industry has been severely hit by the ongoing Covid-19 pandemic resulting in much uncertainty about the future of careers within the industry. While current employees have been subject to growing research from different perspectives, little is known about tourism students' (thus potentially future tourism employees) employability anxiety and how this can influence their well-being and attitudes toward their current academic majors. To fill this gap, this study proposes and assesses a conceptual model linking employability anxiety, psychological distress, perceived social support, and academic major satisfaction. Drawing on data collected from tour guiding students in Turkey, the results show that students' employability anxiety was significantly associated with increased psychological distress and decreased academic major satisfaction. The study findings fail to support the proposed moderating effect of perceived social support indicating that when anxious about their vocational future, tour guiding students' levels of psychological distress and academic major dissatisfaction are less likely to be mitigated by perceived social support.

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Perceptions and Attitudes of Culinary Students Towards Food and Beverage Industry in Turkey

Cited by 10 publications

References 25 publications

Turkey’s Food Image, Travelers’ Revisit Intention and Tourist Expenditures

Turkey’s Food Image, Travelers’ Revisit Intention and Tourist Expenditures

Cam Tavan Mı Yoksa Kraliçe Arı Sendromu Mu? Beş Yıldızlı Konaklama İşletmeleri Üzerine Bir Araştırma

Does Employability Anxiety Trigger Psychological Distress and Academic Major Dissatisfaction? A Study on Tour Guiding Students

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