Summary
Excerpt
Table Of Contents
- Cover
- Title
- Copyright
- About the author
- About the book
- This eBooks can be cited
- Preface
- Contents
- List of Contributors
- 1 Information Technology Studies in Tourism and Hospitality (Zafer TÜRKMENDAĞ)
- 2 Innovation in Tourism Businesses (Eray TURPCU)
- 3 Eco-Label Applications in Tourism Industry (Sinan ÇAVUŞOĞLU)
- 4 A Research on Performance Appraisal and Performance Appraisal Form Development Process in Hotel Enterprises1 (Sait DOĞAN & Mehmet YEŞİLTAŞ)
- 5 Career Development in Tourism Sector (Tuba TÜRKMENDAĞ)
- 6 Overbooking and Recovery Practices in Accommodation Enterprises (Vedat YİĞİTOĞLU & Hüseyin KELEŞ)
- 7 The Evaluation of Disabled Tourism Market in Turkey (Özgür YAYLA)
- 8 Wedding Tourism in Turkey (Ali İSKENDER)
- 9 Determination of Trekking Routes Inventory within the Scope of Alternative Tourism in Tokat (Emin ARSLAN & Hakan KENDİR)
- 10 Pregnant Tourism (Olca SEZEN DOĞANCILI & Ercan KARAÇAR)
- 11 The Case of Dark Tourism in Turkey (Mehmet Mert PASLI)
- 12 Franchise System and Its Applications in Food and Beverage Business (Alper IŞIN)
- 13 Gastronomy in Tourism Marketing (Esra ŞAHİN)
- 14 An Evaluation on the Effects of Science and Technology on Gastronomy and the Transformation of Restaurants (Burcu Ayşenur AKBULUT)
- 15 Eating Out Behaviors of Tourists (Ayşe SÜNNETÇİOĞLU)
- 16 Boza as a Gastronomic Value in Anatolia (Barış DEMİRCİ, Hilal AYVALI, Halil CODA & Ahmet ÜNVER)
- 17 Memorable Food Tourism (Emrah KESKİN & Bülent YORGANCI)
- 18 Traditional Street Foods in Turkey (Tufan SÜREN)
- 19 Kitchen Planning in Food and Beverage Business (Fuat BAYRAM)
- 20 The Place and Importance of Recreation Activities in Health Tourism (Serkan AYLAN & Fatmanur Kübra AYLAN)
- 21 Tourism and Recreation (Üzeyir KEMENT)
- 22 Halal Recreation and Reflections on the Hospitality Industry (Muhammet Cenk BİRİNCİ & Yusuf KARAKUŞ)
- 23 Intercultural Comparison of Attitudes Toward Leisure Time Activity: Antalya-Kuwait Sample (Ebru GÖZEN)
- 24 Determination of Local Tourists’ Travel Motivations (Melda AKBABA)
- 25 Current Marketing Approaches in Terms of Tourism Destinations: The Sample of Side (Ali KELEŞ & Hüseyin KELEŞ)
- 26 Cultural Heritage Tourism and Stakeholder Roles in the Scope of Sustainable Tourism (Koray ÇAMLICA)
- 27 Pandemics and Tourism (Handan ÖZÇELİK BOZKURT)
- 28 Sirac Turkmen Traditions in the Context of Cultural Heritage Tourism (Ediz GÜRİPEK)
Melda AKBABA
Asst. Prof. Dr., Kilis 7 Aralık University, Vocational School of Tourism and Hotel Management, Hotel, Restaurant and Catering Services Department, mharbalioglu@kilis.edu.tr, https://orcid.org/0000-0001-8701-017X
Burcu Ayşenur AKBULUT
Asst. Prof. Dr., Recep Tayyip Erdoğan University, Ardeşen Faculty of Tourism, Department of Gastronomy and Culinary Arts, burcuaysenur.akbulut@erdogan.edu.tr, https://orcid.org/0000-0002-0679-3692
Emin ARSLAN
Asst. Prof. Dr., Tokat Gaziosmanpaşa University, Zile Dinçerler Tourism and Hotel Management College, Department of Gastronomy and Culinary Arts, Tokat, Turkey, emin.arslan@gop.edu.tr, https://orcid.org/0000-0003-1592-8162
Fatmanur Kübra AYLAN
Asst. Prof. Dr., Selçuk University, Tourism Faculty, Department of Recreation Management, kubraceliloglu@selcuk.edu.tr, https://orcid.org/0000-0002-6703-2934
Serkan AYLAN
Asst. Prof. Dr., Selçuk University, Tourism Faculty, Department of Tourism Guidance, serkan.aylan@selcuk.edu.tr, https://orcid.org/0000-0002-7262-4440
Hilal AYVALI
Eskişehir Osmangazi University, Institute of Social Sciences, hkayvalı@gmail.com, https://orcid.org/0000-0002-1127-0001
Fuat BAYRAM
Ph.D., Bolu Abant İzzet Baysal University Mengen Vocational School, bayram_f@ibu.edu.tr, https://orcid.org/0000-0003-0513-7674
Muhammet Cenk BİRİNCİ
Asst. Prof. Dr., Erzincan Binali Yıldırım University School of Physical Education and Sports, Department of Recreation E-mail: cenk.birinci@erzincan.edu.tr, https://orcid.org/0000-0002-0309-8256
Koray ÇAMLICA
Ph.D., Nevşehir Hacı Bektaş Veli University, Tourism Faculty, Department of Tourism Management, koraycamlica@nevsehir.edu.tr, https://orcid.org/0000-0003-0746-285X
Sinan ÇAVUŞOĞLU
Phd., Bingol University, Vocational School of Social Science, Management and Organization Services, Bingol, Turkey, 12000, sinankys42@gmail.com, https://orcid.org/0000-0001-9365-8677
Halil CODA
Eskişehir Osmangazi University, Institute of Social Sciences, coda.106@hotmail.com, https://orcid.org/0000-0002-5197-2446
Barış DEMİRCİ
Asst. Prof. Dr., Eskişehir Osmangazi University, Faculty of Tourism, Department of Gastronomy and Culinary Arts, bdemirci@ogu.edu.tr, https://orcid.org/0000-0002-1247-1841
Sait DOĞAN
Asst. Prof. Dr., İskenderun Technical University, Faculty of Tourism, Department of Gastronomy and Culinary Arts, Central Campus, 31200, İskenderun/Hatay, Turkey, Tel: 0.326 613 56 00, sait.dogan@iste.edu.tr, https://orcid.org/0000-0003-4486-8699
Olca SEZEN DOĞANCILI
Asst. Prof. Dr., Sinop University, School of Tourism Management and Hotel Management, Department of Tourism Guidance, o.dogancili@sinop.edu.tr, https://orcid.org/0000-0002-7070-4076
Ebru GÖZEN
Asst. Prof. Dr., Akdeniz University, Manavgat Tourism Faculty, Department of Recreation Management, ebrugozen@akdeniz.edu.tr, https://orcid.org/0000-0002-3476-5023
Ediz GÜRİPEK
Asst. Prof. Dr., Tokat Gaziosmanpasa University, Zile Dincerler Tourism and Hotel Management College, Department of Tourism and Hotel Management, Tokat, Turkey. email:ediz.guripek@gop.edu.tr, https://orcid.org/0000-0001-9573-2674
Alper IŞIN
Ph.D., Ankara Hacı Bayram Veli University, Faculty of Tourism, Department of Gastronomy and Culinary Arts, alper.isin@hbv.edu.tr, https://orcid.org/0000-0003-2232-0606
Ali İSKENDER
Asst. Prof. Dr., Atatürk University, Tourism Faculty, Department of Tourism Guidance, ali.iskender@atauni.edu.tr, https://orcid.org/0000-0003-2753-1242
Ercan KARAÇAR
Asst. Prof. Dr., Sinop University, School of Tourism Management and Hotel Management, Department of Recreation Management, ekaracar@sinop edu.tr, https://orcid.org/0000-0002-1124-9667
Yusuf KARAKUŞ
PhD., Nevşehir Hacı Bektaş Veli University Faculty of Tourism Department of Tourism Management E-mail:ykarakus@nevsehir.edu.tr, https://orcid.org/0000-0002-4878-3134
Ali KELEŞ
PhD. Tourism Entrepreneur, lindaalik@hotmail.com, https://orcid.org/0000-0002-0807-937X
Hüseyin KELEŞ
Lecturer, Akdeniz University, Manavgat Tourism Faculty, hkeles@akdeniz.edu.tr, https://orcid.org/0000-0003-1469-0017
Üzeyir KEMENT
Assoc. Prof. Dr., Bingöl University, ukement@bingol.edu.tr, https://orcid.org/0000-0002-3190-9079
Hakan KENDİR
Asst. Prof. Dr., Tokat Gaziosmanpaşa University, Zile Dinçerler Tourism and Hotel Management College, Tourism and Hotel Management Department, Tokat, Turkey, hakan.kendir@gop.edu.tr, https://orcid.org/0000-0002-1356-1339
Emrah KESKİN
Asst. Prof., Nevsehir Hacı Bektaş Veli University, Tourism Faculty, Department of Gastronomy and Culinary Arts, ekeskin@nevsehir.edu.tr, https://orcid.org/0000-0001-6565-4265
Handan ÖZÇELİK BOZKURT
Asst. Prof. Dr., Sinop University, School of Tourism and Hotel Management., Department of Gastronomy and Culinary Arts, handanozcelikbozkurt@gmail.com, https://orcid.org/0000-0002-0035-3362
Mehmet Mert PASLI
Asst. Prof. Dr., Giresun University, Bulancak School of Applied Sciences, Tourism and Hotel Management, mert.pasli@giresun.edu.tr, https://orcid.org/0000-0003-0323-0461
Esra ŞAHİN
PhD., Akdeniz University, Manavgat Tourism Faculty, Department of Gastronomy and Culinary Arts, e-mail:esrasahin@akdeniz.edu.tr, https://orcid.org/0000-0001-6399-0177
Ayşe SÜNNETÇİOĞLU
Asst. Prof. Dr., Canakkale Onsekiz Mart University, Gelibolu Piri Reis Vocational School, aysesunnetcioglu@comu.edu.tr, https://orcid.org/0000-0002-4295-9776
Tufan SÜREN
Asst. Prof. Dr., Ankara Hacı Bayram Veli University, Faculty of Tourism, Gastronomy and Culinary Arts, tufan.suren@hbv.edu.tr, https://orcid.org/0000-0002-7877-8256
Tuba TÜRKMENDAĞ
PhD., Atatürk University, Tourism Faculty, Recreation Management, E-mail: tuba.gezen@hotmail.com, https://orcid.org/0000-0003-1528-2883
Zafer TÜRKMENDAĞ
PhD., Atatürk University, Tourism Faculty, Department of Tourism Guidance, zafer.turkmendag@gmail.com, https://orcid.org/0000-0002-7712-1500
Eray TURPCU
Asst. Prof. Dr., Giresun University, Bulancak School of Applied Sciences, Tourism and Hotel Management, eray.turpcu@giresun.edu.tr, https://orcid.org/0000-0003-2732-6222
Ahmet ÜNVER
Eskişehir Osmangazi University, Institute of Social Sciences, ahmetu20@gmail.com, https://orcid.org/0000-0003-3733-6547
Özgür YAYLA
Asst. Prof. Dr., Akdeniz University, Manavgat Tourism Faculty, Department of Recreation Management, ozguryayla@akdeniz.edu.tr, https://orcid.org/0000-0001-7124-9311
Mehmet YEŞİLTAŞ
Prof. Dr., Cyprus International University, Faculty of Economics and Administrative Sciences, CYPRUS, myesiltas@ciu.edu.tr, https://orcid.org/0000-0003-0110-9684
Vedat YİĞİTOĞLU
Asst. Prof. Dr., Akdeniz University, Manavgat Tourism Faculty, Department of Gastronomy and Culinary Arts, viyitoglu@akdeniz.edu.tr, https://orcid.org/0000-0003-2215-1961
Bülent YORGANCI
Doctoral Student, Nevsehir Hacı Bektaş Veli University, Department of Gastronomy and Culinary Arts, bulentyor@yahoo.com, https://orcid.org/0000-0002-6598-2733
Zafer TÜRKMENDAĞ
1 Information Technology Studies in Tourism and Hospitality
1 Introduction
The way of competing has changed in tourism with the increment in innovative solutions and the development of information technologies. In this context, the impact of technological developments on tourism has emerged as an important field of study. Developments such as the internet of things, big data, artificial intelligence, and robots have also created the need to restructure the service and management processes in tourism. Information technology (IT) is widely used in the tourism sector but managements still have worries when making strategic decisions. Unfortunately, many managers have communication problems with IT specialists because of the different points of view on the context. Managers mainly focused on marketing and strategies while IT specialists are interested in systems, knowledge, and computers (Law et al., 2014). As technology grows every day, this cause tourism market requirements and customer needs evolve. As this happens, the connection between stakeholders of destination comprising customers and all processes within firms or between firms and customers has entered into a new era. So, a new competitive environment includes networks, new interfaces with clients and stakeholders, renovations, and innovations in products (Buhalis & Law, 2008). Likewise, destinations need more information to attract tourists. Big data composed of the traveler’s profiles, patterns, and desires, may be a piece of strategic information for destinations (d’Amore et al., 2015).
2 Smart Tourism
Tourism has a complex structure with multinational and SMEs thus understanding the different types of underlying information may support tourism professionals to make innovations (Aldebert et al., n.d.). This gives tourism firms the ability to create new valuable products and services which gives them also the strength to use IT in their processes and efficiency. This occurs in every part of the firm including employees, mid-level, and top-level managers, and in their way of thinking (Buhalis & Law, 2008). Even though data is very important in the IT field, understanding this data by making it comprehensible is an occupation of tourism workers. Because not data but knowledge has a fundamental status in ←19 | 20→making innovations and thus they are particular to the relative sector’s technological developments. Because tourism is dynamic and always evolving, has an exclusive state comparing to others (Aldebert et al., n.d.). This relation is not unidirectional, that is to say, data or knowledge also changes the environment and structure of travel and hospitality (Buhalis & Law, 2008). The ecosystem between intelligent systems and consumers can help firms to understand the interactive relation. Thus, sociological perspectives may have problems understanding the phenomenon but swarm theory is a featured one to understand these social actions which empower software for intelligent systems (Gretzel, 2011).
Fig. 1: Main technologies by year (Aldebert et al., n.d.).
Source: Aldebert, B., Dang, R. J., & Longhi, C. (2011). Innovation in the tourism industry: The case of Tourism@. Tourism management, 32(5), pp: 1212.
If we want to get down in the history of smart tourism (see Fig. 1), it can be seen that the western countries tried to apply technology to their marketing needs and per contra, China-centered smartness on tourism thereby switched to a modern service industry. This can be called as digitalization of tourism processes while creating more information. Smart tourism provides much information to tourists in the traveling phase. It is logically constituted in four levels (Li et al., 2017):
1. Smart tourism is tour information,
2. The smart tour is a ubiquitous tour information service,
3. Smart tourism information is supplied to a person, not group,
4. Smart tourism is a revolutionary tour information service which is developed in tour facilities.
Productivity in marketing coupled with web 2.0 features needs to pay attention to the incremental numbers in online purchasing and reviews. As positive online word of mouth increases hotels online room sales must focus on their reviews (Ye et al., 2011). Because the internet has become the main source before traveling with its particular channels like OTAs, social media, search engines, portals, websites of destinations, etc. Therefore, tourism industry players must include these channels to their marketing strategies and operations to be able to communicate and sell online better (Xiang et al., 2015).
3 Websites
The internet provides information and facilitates business processes for consumers with websites and internet applications. Consumers generally look at the website of the company to see who is the object of it. The website is an identity for the company and allows the consumer for having an idea in mind. Thus, website design and quality are critical to attracting consumers and have an impact on satisfaction (Bai et al., 2008). Besides convenience and financial security are crucial in consumer assessments of online satisfaction (Szymanski & Hise, 2000). One of the novelties brought by web 2.0 is the hotel rating list which gives customers the ability to quickly find the best-rated hotels on the top of the list. These lists are important and asymmetric due to their effect on purchase behavior thus hotels seek the ways to be chart-topping. The hotel rating list is very confidential and helpful when it is created by a known website (Casaló et al., 2015). Besides the quality of the website is determined by its usability, functionality, and privacy. The user interface design of the website and ease of use give more trust and providing more detailed information gives more performance. All these facts plus the recognition of users’ personal information being in a safe place improve their trust level (L. Wang et al., 2015).
Electronic word of mouth (E-WOM) lets people share their bad experiences, and %48 of them share it with ten others. To decrease the amount of negative E-WOM firms should improve their quality of service. Besides they may have customer relationship management systems to have a better relationship with customers and privatize services for them. Therefore, hotels that use intermediaries for reviews, tend to respond honestly to negative reviews to improve their sincerity (Tsao et al., 2015). With technological developments, experiences also have been shared which revealed the experience economy. ←21 | 22→These experiences have been created as tourists co-create their own experiences and use technology to co-create better experiences. Destinations have physical and virtual environments for customers before and after a trip which creates multiple settings (Neuhofer et al., 2012).
4 Social Media & Mobile Technologies
Social media, as one of the important developments of the 21st century, affected tourism mobility. Travelers post experiences or comments on social media. Besides, the follower can follow social media and get information about new places. The most important counter of consumer approval in social media is a pleasure. Enjoyable and bearer media sharing enables them to build a better human-computer and should be hedonic. Marketers who want to use social media in the tourism sector should also buy visited media. It is really difficult to establish such platforms because of the structure of the service in tourism and its excessive word of mouth (Ayeh et al., 2013).
Details
- Pages
- 408
- Publication Year
- 2020
- ISBN (PDF)
- 9783631840092
- ISBN (ePUB)
- 9783631840108
- ISBN (MOBI)
- 9783631840115
- ISBN (Softcover)
- 9783631838860
- DOI
- 10.3726/b17779
- Language
- English
- Publication date
- 2021 (January)
- Keywords
- Gastronomy Hotel Management Recreation Marketing Cultural Heritage Tourism Industry
- Published
- Berlin, Bern, Bruxelles, New York, Oxford, Warszawa, Wien, 2020. 408 pp., 34 fig. b/w, 29 tables.
- Product Safety
- Peter Lang Group AG
