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"Behavior"
research Vol. 4, No. 1 (2026) • pp. 34-46

Food allergy knowledge, attitudes, and practices among employees of food and beverage establishments: Evidence from Şanlıurfa

Fatma Beşaltı Ede, Serkan Yiğit

This study aims to examine the knowledge, attitudes, and behavioral levels of personnel working in food and beverage establishments in Şanlıurfa province regarding food allergies. Food allergies are among the important issues in the food and beverage sector in terms of consumer health, food safety, and service quality. The prevalence of eating and drinking out, especially in tourist destinations, makes the awareness and preparedness level of employees in this area even more crucial. A quantitative research method was adopted in the study, and data were collected between September 15 and September 30, 2024, using a face-to-face survey technique. A total of 409 questionnaires were obtained; after removing incomplete and erroneous forms, analyses were performed on 352 valid questionnaires. The research findings revealed that participants' knowledge and attitudes regarding food allergies were at a moderate level, and they exhibited a moderate level of risk in terms of behavior. The results indicate that personnel working in food and beverage establishments are not adequately prepared regarding food allergies and that more systematic training practices are needed in this area. The study makes significant contributions to improving safe service delivery in food and beverage establishments, increasing employee awareness, and strengthening food safety practices at the destination level.

DOI: 10.5281/zenodo.21312101
Research Papers Vol. 3, No. 1 (2025) • pp. 25-37

Determining the obstacles and attitudes of Generation Z consumers towards organic labeled food

Berkan Şenberber, Gülşah Çağlak, Bahar Karaören, Sena Keşoğlu, Lokman Dinç

Increasing health concerns and environmental worries on a global scale have rapidly increased consumer interest in organic foods, leading to significant growth in organic food production and retail. The Z generation, in particular, differs from other generations in terms of the values, social norms, and lifestyles that shape their consumption habits. The aim of this study is to reveal Generation Z consumers' attitudes, perceptions, and barriers regarding organic-labeled foods. A qualitative research approach was adopted in the study, and data was collected from 16 participants studying gastronomy using a semi-structured interview technique. The data obtained were analyzed using descriptive analysis methods, and seven main themes were identified through a manual coding process: natural environment, healthy and nutritious, limitations, unhealthy and harmful, level of knowledge, taste perception, and desired organic foods. The findings show that Generation Z has positive attitudes towards organic food, but these attitudes are difficult to translate into behavior due to factors such as high prices, limited access, and time constraints. The study interprets the findings within the framework of the Theory of Planned Behavior (Ajzen, 1991). According to this theory, positive attitudes and social norms increase young people's intention to consume organic food, but when perceived behavioral control is weak, an intention-behavior gap emerges. The results indicate that the organic food sector needs to strengthen its emphasis on health and naturalness in its marketing strategies targeting young consumers, increase social media and influencer collaborations, and develop solutions to reduce access and pricing barriers. The research contributes to the literature theoretically and provides practical recommendations to practitioners.

DOI: 10.5281/zenodo.17159981
Research Papers Vol. 2, No. 2 (2024) • pp. 43-58

The role of perfectionism in enhancing job performance in İzmir destination hotels

Cemre Çankaya Altuntaş, Meral Dursun Küçükoğlu

Perfectionism is the behavior of people who set goals that are difficult to achieve in order to be perfect, to reach perfection and to exhibit high performance. Job performance, on the other hand, is the behavior of employees in a business in accordance with the purpose of the business while fulfilling their duties. Hotel businesses are labor-intensive businesses and the human element is of great importance. Job performance is affected by factors such as personality traits and behaviors of employees. Therefore, it is thought that perfectionism, which is known as a personality trait, may affect the job performance levels of employees. Accordingly, the purpose of this study is to examine the relationship between perfectionism perceptions of hotel employees and their job performance. In obtaining the research data, a questionnaire was used as a data collection tool. Convenience sampling method was used in the study and the population of the study consists of employees working in four and five star hotels in Izmir. The data obtained were analyzed with SPSS and AMOS programs. According to the results of the analysis, there is a significant relationship between perfectionism perception and job performance. In addition, it was concluded that perfectionism perception has a positive effect on job performance. According to this result, positive developments in employees' perceptions of perfectionism will positively affect their job performance levels.

DOI: 10.5281/zenodo.14499170
Research Papers Vol. 2, No. 2 (2024) • pp. 81-87

The role of brand trust in purchase intention: The case of a chain food and beverage business

Kamil Pekaydın

This study examines the role of brand trust in influencing consumers' preferences for chain food and beverage establishments through the lens of the Theory of Planned Behavior (TPB). The TPB framework includes three main components: attitudes, subjective norms and perceived behavioral control. Using a sample of 399 respondents, the study employs a survey methodology to measure these components as well as brand trust. The results show that attitudes, subjective norms and perceived behavioral control significantly influence purchase intention towards chain food and beverage establishments. Furthermore, brand trust was found to moderate the relationship between perceived behavioral control and purchase intention and strengthen this link. However, brand trust did not significantly moderate the relationships between attitudes, subjective norms and purchase intention. These findings suggest that although brand trust is crucial in enhancing perceived behavioral control, its influence on attitudes and subjective norms may be less pronounced. The study contributes to the existing literature by highlighting the importance of brand trust in consumer decision-making processes and offers practical implications for marketing strategies in the food and beverage industry. Future research should explore the long-term effects of brand trust and consider different demographic and cultural contexts to further generalize the findings.

DOI: 10.5281/zenodo.14603260
Review Paper Vol. 2, No. 2 (2024) • pp. 69-80

The effect of food and beverages served in accommodation businesses on destination attractiveness

Gökhan Onat

Food and beverage services offered in accommodation establishments are one of the most important elements of the tourism experience. Local cuisine experiences are becoming more and more prominent among tourists' motivations for choosing destinations. Increasing the attractiveness of destinations and ensuring the satisfaction of tourists is directly related to authentic and quality gastronomy services. Food and beverages are considered to be not only a means of consumption but also an important tool for cultural identity and brand value of destinations. In this context, local gastronomy elements offered to tourists can positively affect the overall image of the destination and visitor loyalty. In this study, the effects of food and beverages offered in accommodation establishments on destination attractiveness are examined in the light of the research in the literature. A total of 15 studies were evaluated using content analysis method and the effects of these services on tourist satisfaction, behavioral intentions and destination preferences were revealed. The findings show that quality and authentic gastronomy services have the power to differentiate destinations and this positively affects tourists' destination preferences. In addition, factors such as the way food is presented, its visuality and the atmosphere of the environment in which it is presented are also found to strengthen tourist satisfaction. However, it was emphasized that low quality services may lead to tourist dissatisfaction and damage the image of the destination. With these aspects, gastronomy tourism is considered as a powerful strategic tool in destination marketing.

DOI: 10.5281/zenodo.14540498
Theoretical paper Vol. 1, No. 1 (2023) • pp. 15-23

Navigating tourist preferences: The role of cognitive shortcuts in destination choice

Yusuf Karakuş

Theoretical research explores the intricate process of tourist destination selection, focusing on cognitive psychology and cognitive shortcuts. These cognitive shortcuts, which simplify decision-making, are studied in the context of visitor choices. Drawing from cognitive psychology, consumer behavior, and tourism studies, the study comprehensively examines cognitive heuristics, how they relate to perception, motivation, trust, and preferences. Influential factors include destination image, marketing, risk perception, and culture. The study not only enhances understanding but also offers practical insights for Destination Management Organizations. Strategies include shaping destination image, addressing travel risks, and reducing choice overload. In essence, this research illuminates the cognitive shortcuts shaping tourist preferences and provides guidance for adapting to the evolving travel landscape.

DOI: 10.5281/zenodo.10053678
Theoretical paper Vol. 1, No. 1 (2023) • pp. 25-32

The role of contingency theory for tourist destinations management

Eda Kaya, Muhammet Caner Kaya

Contingency theory, known for its ability to adapt to dynamic conditions in an environment, has increasingly come to the fore as an agent of change in the ever-changing environment of the tourism industry. This study looks at the application of contingency theory in the tourism industry, with a particular focus on crisis management, community engagement, technological integration and the promotion of sustainable practices. The potential of the theory to be effective in managing uncertainties and promoting resilience in tourism destinations is presented in its ability to provide perspective. Furthermore, the paper recommends the application of the studies presented to investigate the enduring effects of contingency-oriented strategies on the long-term viability of tourism destinations. This paper emphasizes the interaction between contingency theory and new paradigms such as ecotourism, sustainable development and heritage conservation. It also suggests using contingency theory as a framework for understanding visitor behavior to increase the resilience, sustainability, and resilience of tourism destinations that are dynamic and complex.

DOI: 10.5281/zenodo.10251165