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Fevzi Okumus
Researcher at University of Central Florida
Publications - 225
Citations - 11732
Fevzi Okumus is an academic researcher from University of Central Florida. The author has contributed to research in topics: Tourism & Hospitality. The author has an hindex of 47, co-authored 192 publications receiving 8764 citations. Previous affiliations of Fevzi Okumus include Hong Kong Polytechnic University & Oxford Brookes University.
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Incorporating local and international cuisines in the marketing of tourism destinations: The cases of Hong Kong and Turkey
TL;DR: The authors compared how two different destinations use food in their marketing activities and found that Hong Kong makes extensive use of food as part of its core positioning statement and Turkey makes little reference to it, even though its indigenous cuisine is unique and rich.
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Corporate social responsibility: what are top hotel companies reporting?
TL;DR: In this paper, the authors used content analysis method to identify and describe social responsibility patterns in web sites, annual reports and corporate social responsibility (CSR) reports for the top ten hotel companies as listed in Hotels magazine.
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An epistemological view of consumer experiences.
TL;DR: In this article, the authors discuss the theoretical underpinnings of consumer experience by examining the definitions of experience and the contextual nature of consumer experiences and propose a framework to better understand this construct in a hospitality and tourism context.
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Understanding Satisfied and Dissatisfied Hotel Customers: Text Mining of Online Hotel Reviews
TL;DR: The authors examined the underpinnings of satisfied and unsatisfied hotel customers and found that satisfied customers who are willing to recommend a hotel to others refer to intangible aspects of their hotel stay, such as staff members, more often than unsatisfied customers.
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Co-production versus co-creation : a process based continuum in the hotel service context
TL;DR: In this paper, the theoretical underpinnings of co-production and co-creation are reviewed and discussed in a hotel context, and the benefits for hotels of moving from Co-production to Co-creation on this continuum are discussed.