Turizm ve Girişimcilik Alanında Yapılmış Çalışmaların Bibliyometrik Analizi

Işık, Cem; Günlü, Ebru; Çelebi, Sonay Kaygalak; Çalkın, Özgür; Enser, İrem; Çelik, Ahmet

doi:10.32572/guntad.519018

Cited by 19 publications

(7 citation statements)

References 39 publications

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“…"Local food" has the potential to enhance the visitor experience by connecting consumers to the region and its perceived culture and heritage [29], just as a meal made with local produce can generate a sense of place [30]. Therefore, it can be considered as tourism entrepreneurship, a need for survival for hospitality and innovation companies and tourism in general in a city [31]; where the traditional food, as an indispensable part of cultural heritage, can boost tourism and, thanks to it, support the economic development of a place [8,32]. One example is traditional Chinese restaurants, which, by offering authentic traditional food to consumers, play a relevant role in promoting the culture and local gastronomic heritage [33].…”

Section: Introductionmentioning

confidence: 99%

The role of traditional restaurants in tourist destination loyalty

Rojas

Huete-Alcocer

2021

PLoS ONE

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The aim of this study is to examine the effect that visitor satisfaction with traditional restaurants has on perceptions of the local gastronomy, the overall image of a city and loyalty to that destination. Fieldwork has been carried out in Córdoba, a city in southern Spain famous for being a UNESCO World Heritage city and for its traditional gastronomy. The methodology used is based on structural equation modeling (PLS-SEM). This paper makes a novel contribution in that no previous studies to date have explored satisfaction with traditional restaurants, with respect to the food, the service and the atmosphere. To achieve the proposed objective, a structured questionnaire has been used to find out the opinions of diners in renowned restaurants that base their cuisine on traditional dishes made with quality local ingredients. The results obtained confirm that a satisfactory experience with the food of a traditional restaurant has a positive effect on the image of the destination and the gastronomy of the place, as well as on visitors’ intentions to recommend and repeat the visit to said destination. Based on the analysis carried out, effective strategies are suggested to help manage these types of restaurants. The study provides theoretical and practical implications from a gastronomic perspective, which can enable tourism managers to employ new strategies to retain tourists visiting a city, based on increasing their post-experience satisfaction with restaurants featuring local cuisine.

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Section: Introductionmentioning

confidence: 99%

The role of traditional restaurants in tourist destination loyalty

Rojas

Huete-Alcocer

2021

PLoS ONE

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“…It is found that the individual's demographic traits, personal traits, educational background, and intent are important. The content analysis of the documents obtained through the literature review on the subject have shown that themes such as entrepreneurial tendency of the individual (Karadal et al 2017;Eser & Yıldız, 2015;Gözüm, 2019), demographic traits (Liñán & Fayolle, 2015;Meyer et al 2013), entrepreneurial behaviour and entrepreneur individual (Örge et al 2009;Aydemir & Ortay, 2017;Yalçın & İşcan, 2021), and entrepreneurial personality (Işık et al 2019) were prominent. That students of Business Administration from Economics and Administrative Sciences Faculties are prominent in the sample groups parallels the findings of the literature (Karadal et al, 2017;Gözüm, 2019).…”

Section: Conclusion and Discussionmentioning

confidence: 99%

Türki̇ye’deki̇ Alan Yazinda Gi̇ri̇şi̇mci̇ Eği̇li̇mi̇ Profi̇li̇ Üzeri̇ne Ni̇tel Bi̇r Araştirma

Turhan

2022

Nevşehir Hacı Bektaş Veli Üniversitesi SBE Dergisi

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Bu çalışmada, Türkiye’deki alan yazında bireydeki girişimcilik eğilimi davranışını ön plana çıkaran akademik çalışmaların profilinin ortaya koyulması amaçlanmıştır. Araştırma verisini Ulakbim- Dergipark, Tr dizin ve Yök Ulusal Tez Merkezi veri tabanlarında konuyla ilgili son on yılda yazılmış 240 akademik araştırma oluşturmaktadır. Araştırmada nitel araştırma yöntemi kullanılarak; veriler Maxqda 2021 lisanslı nitel analiz programıyla analiz edilmiştir. Detaylı okumaların sonucunda analizlerde, yapılan kodlamaların bazı temalar altında yoğunlaştığı görülmüştür. Araştırmaların, uygulama sahasında Türkiye’nin tüm bölgelerinde kavramın araştırıldığı; fakat örneklem grubun da ise ağırlıklı öğrencilerin incelendiği görülmüştür. Alan yazında girişimcilik eğiliminde bireyin demografik özelliklerinin, kişiliğin, eğitimin ve niyetinin etkisinin vurguladığı sonuçlar arasındadır. Elde edilen bulguların, kavramın literatürdeki gelişiminde tekrara düşülmesinin önlenebilmesi ve uygulayıcılara ışık tutacağı beklenmektedir.

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“…Tourism analysts have been late in adopting the theories, concepts, and methodologies which have been well-known in other sectors to the tourism sector [6]. The number of studies on innovation in the tourism literature has drastically increased, especially after the 2000s [3,4,6,7,[9][10][11][12]32,[45][46][47][48][49]. These developments in the literature indicate that tourism innovation studies have reached a level that can compete with innovation studies in the manufacturing industry [6].…”

Section: Theoretical Backgroundmentioning

confidence: 99%

Innovation Research in Tourism and Hospitality Field: A Bibliometric and Visualization Analysis

Işık

Aydın

Doğru³

et al. 2022

Sustainability

Self Cite

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New studies have constantly been emerging in the field of tourism. However, it is not clear to what extent which study contributes to the literature and tourism application areas. There are a few bibliometric studies that illustrate the intellectual structure of the tourism innovation field. Therefore, the purpose of this study is to determine the performance and intellectual structure of research studies conducted on innovation in the field of tourism. For this purpose, a bibliometric analysis of 387 research studies, which were published over the period 1975–2021 and cited in SCI-EXPANDED, SSCI, A&HCI indexes of WoS, is performed. Co-citation analysis indicates that innovation research studies in tourism can be categorized into three groups: (1) conceptualization and types of innovation in tourism, (2) review research on innovation in tourism, and (3) methodological studies. According to the co-word analysis, sharing economy, open innovation, sustainability, and technology are the most popular topics of recent times. A steady increase is observed in the number of citations to articles in the field of tourism innovation after 2008. The research study has crucial impacts in terms of guiding the researchers who would study in this field and providing the intellectual appearance of the field.

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Turizm ve Girişimcilik Alanında Yapılmış Çalışmaların Bibliyometrik Analizi

Cited by 19 publications

References 39 publications

The role of traditional restaurants in tourist destination loyalty

The role of traditional restaurants in tourist destination loyalty

Türki̇ye’deki̇ Alan Yazinda Gi̇ri̇şi̇mci̇ Eği̇li̇mi̇ Profi̇li̇ Üzeri̇ne Ni̇tel Bi̇r Araştirma

Innovation Research in Tourism and Hospitality Field: A Bibliometric and Visualization Analysis

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