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"Quality"
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. 2 (2025) • pp. 53-65

The role of service orientation in shaping tourism students' willingness to work within the sector

Selda Güven, Berna Mazlum, Esra Cesur, Seda Şahin, Merve Aycan

A shortage of qualified personnel in the tourism sector adversely affects service quality, a problem exacerbated by insufficient tourism-trained staff and the tendency of tourism graduates to leave the industry. This study aims to examine the relationship between service orientation and the intention to work in the tourism sector, as well as to identify potential differences based on demographic and educational characteristics. Data were collected from 470 tourism students through convenience sampling and analyzed using SPSS and AMOS statistical software. The findings indicate that the type of degree program significantly influences service orientation. Moreover, the intention to work in the tourism sector varies according to the type of university attended, voluntary department choice, prior awareness of job requirements, and the decision to pursue tourism education despite knowledge of employment conditions. The results reveal a statistically significant and positive relationship between service orientation and the intention to work in the tourism sector. These findings suggest that alignment between individual personality traits and career choice enhances employee effectiveness and contributes to service quality and sectoral sustainability.

DOI: 10.5281/zenodo.18106632
Research Papers Vol. 3, No. 2 (2026) • pp. 87-99

Haute Cuisine, Cultural Capital, and Tourist Destination Image: A Qualitative Study from Türkiye

Osman Özer

This study approaches haute cuisine and fine dining not only as an area of gastronomic development but also as a strategic tool for the image building, international positioning, and competitive differentiation of tourist destinations. The primary objective of the research is to examine the role of the fine dining ecosystem in Turkey on destination image from a multi-stakeholder perspective and to reveal its contributions to the destination marketing and management literature. The research was designed within the qualitative research paradigm using a phenomenological approach; data were collected through semi-structured in-depth interviews. A total of 19 participants, selected through purposive sampling, consisted of Michelin-starred chefs, fine dining restaurant owners, young generation chefs, gastronomy academics, gastronomy writers, consumers who regularly experience fine dining, and international gastrotourists. The data obtained were analyzed using thematic analysis. The research findings show that fine dining experiences enhance the perceived prestige, cultural sophistication, and experiential value of destinations. Fine dining stands out as a symbolic tool that highlights the dimensions of exclusivity and quality in destination image, especially for tourist segments with high spending potential. It was determined that international guides such as the Michelin Guide play an important role in increasing the global visibility of Turkey's fine dining scene; however, this visibility has not yet been transformed into a comprehensive and sustainable strategy in the context of destination marketing and management. In conclusion, the study reveals that fine dining is not only a gastronomic value for Turkey but also a strategic asset in terms of destination image and international competitiveness; it offers important theoretical and practical insights in the context of destination management, gastronomic diplomacy, and brand positioning.

DOI: 10.5281/zenodo.18118050
Research Papers Vol. 2, No. 2 (2024) • pp. 89-103

Adaptation issues faced by MESEM students in the tourism sector

Çiğdem Mutlu

This study examines the problems encountered by students receiving tourism education at Vocational Education Centers (VECs) in Turkey during their adaptation to the sector and their suggestions for solutions. Using a phenomenological design from qualitative research methods, interviews were conducted with 30 students, 10 teachers and 8 workplace representatives. The findings show that students experience problems such as intensive working hours, imbalance between theoretical and practical training, social adaptation problems and insufficient vacation days. Employers stated that students' practical skills do not meet sectoral expectations. Suggestions for solutions include mentoring programs, psychological support, flexible training programs, stronger collaboration with the sector and updating training materials. The study provides guidance to policy makers to improve the quality of vocational education and provide the sector with a qualified workforce

DOI: 10.5281/zenodo.14926637
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. 2, No. 1 (2024) • pp. 13-23

The role of destination carrying capacity within the framework of flow theory

Yusuf Karakuş, Eren Erkılıç

This study addresses the critical relationship between tourist destination carrying capacity and flow theory. In this way, a framework has been drawn by focusing on its complex impact on sustainable destination management. Tourism carrying capacity, defined as the maximum number of tourists that a destination can accommodate without compromising environmental integrity, the well-being of local people or visitor satisfaction, is of central importance in ensuring long-term sustainability. At the same time, flow theory, which defines the state of commitment and satisfaction experienced by individuals, provides an important framework for improving the quality of tourist experiences. This article argues that balancing the carrying capacity of a destination with the principles of flow theory is vital for both environmental sustainability and high-quality visitor experiences. Although issues related to carrying capacity are frequently studied, providing a perspective within the framework of flow theory can provide a better understanding of the existing realities of destination management mechanisms. In this context, the originality of this study is that the literature is examined from a theoretical perspective and the problems related to carrying capacity management are explained from different perspectives. As a result of the theoretical findings, managerial and theoretical suggestions are presented.

DOI: 10.5281/zenodo.13331419
Research Papers Vol. 1, No. 1 (2023) • pp. 1-14

Is there an intergenerational difference in the perception of tourist guide service quality?

Dilan Arabacıoğlu

The perceived service quality offered by tourist guides is regarded as a significant determinant in travelers' overall satisfaction with their tour experience. The objective of this study is to ascertain the variations in the opinion of service quality among tourists from different generations with regards to tourist guides. The qualitative research method of interview technique was employed within the parameters of this study. The data for this study were obtained from a sample of 30 participants who engaged in guided tours. These individuals belonged to the X, Y, and Z generations, and their responses were gathered through semi-structured interviews.  The study's demographic comprises travelers belonging to Generations X, Y, and Z who have actively engaged in guided tour experiences. The study employed stratified purposive sampling as its sampling technique. The data were subjected to analysis using the MAXQDA 2022 software. Based on the findings of the investigation, it was determined that there exist variations in the perception of tourist guide services across different generations.

DOI: 10.5281/zenodo.8416415