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Author

İbrahim Çifçi

Bio: İbrahim Çifçi is an academic researcher from Istanbul University. The author has contributed to research in topics: Tourism & Sharing economy. The author has an hindex of 4, co-authored 21 publications receiving 57 citations.

Papers
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Journal ArticleDOI
TL;DR: In this article, the components of meal-sharing experiences with local foods of international travellers are explored and ascertain the component of meal sharing experiences with the local food of international travelers. And they offer insights into the factors influencing local food...
Abstract: This study aims to explore and ascertain the components of meal-sharing experiences with local foods of international travellers. This study offers insights into the factors influencing local food ...

25 citations

Journal ArticleDOI
TL;DR: In this article, the authors identify and determine the dimensions of food experience using user-generated content on two sharing-economy websites as well as to offer insights into factors affecting food tou...
Abstract: This study aims to identify and determine the dimensions of food experience using user-generated content on two sharing-economy websites as well as to offer insights into factors affecting food tou...

25 citations

Journal ArticleDOI
TL;DR: In this paper, the authors evaluated the perceptions of Turkish restaurant managers and customers towards service robots and found that customers have mostly positive attitudes towards robots while managers were mostly negative, however, respondents agreed that robots improve service quality.

25 citations

Journal ArticleDOI
TL;DR: In this article, the authors investigated the components of the street food experiences of the local-guided tour in the meal-sharing economy based on the online reviews of tourists who experienced a meal sharing activity with a local guide in Bangkok.
Abstract: PurposeThis study aims to understand the components of the street food experiences of the local-guided tour in the meal-sharing economy based on the online reviews of tourists who experienced a meal-sharing activity with a local guide in Bangkok.Design/methodology/approachBased on the qualitative approach, this study involved a content analysis of 384 narratives on Withlocals.FindingsThe study identified five components that embrace the street food experience: a local guide’s attributes, perceived food authenticity, local culture, perceived hygiene or cleanliness. Results also revealed that the Thai street foods are unique and authentic and can reach this experience level through a local guide.Originality/valueAlthough the importance of international travellers' street food experiences and the popularity of the meal-sharing economy platforms are rapidly growing, there is no study which had combined both of these phenomena together to date. It is the first attempt to reveal the components of street food experiences in a meal-sharing platform.

23 citations

Journal ArticleDOI
TL;DR: In this article, the authors extend the current literature by examining self-congruity and its relationship with possible psychological determinants of travelers' satisfaction and revisit intention, and propose a quantitative study to find the relationship between self-congruity and travel satisfaction.
Abstract: The study extends the current literature by examining self-congruity and its relationship with possible psychological determinants of travelers’ satisfaction and revisit intention. A quantitative s...

20 citations


Cited by
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Journal ArticleDOI
TL;DR: In this article, a study was conducted to test how different effects of COVID-19, expressed through job insecurity, employees' health complaints occurred during isolation, risk-taking behavior at workplace and changes in the organization, may impact work-related attitudes (job motivation and job satisfaction) and turnover intentions of the employees in hospitality industry.

128 citations

Journal ArticleDOI
TL;DR: The taste of place a cultural journey into terroir california studies in food and culture by, the most effective one! Wan na get it? Locate this superb electronic book by below now as mentioned in this paper.
Abstract: Need a wonderful electronic book? the taste of place a cultural journey into terroir california studies in food and culture by , the most effective one! Wan na get it? Locate this superb electronic book by below now. Download or check out online is offered. Why we are the most effective website for downloading this the taste of place a cultural journey into terroir california studies in food and culture Certainly, you can select the book in various report kinds and also media. Search for ppt, txt, pdf, word, rar, zip, and kindle? Why not? Get them below, now!

113 citations

Posted Content
Mokter Hossain1
TL;DR: Through content analysis, the study shows how the sharing economy phenomenon is coping with the changing environment caused by the Covid-19 and explored the SE phenomenon based mainly on the following themes: anxiety, cancelation, job loss, income reduction, hygiene and safety, overcoming strategy, and outcomes.
Abstract: Activities within the sharing economy (SE) are in a precarious situation due to the Covid-19 pandemic. Even though the SE is considered a disruptive phenomenon, especially in the accommodation and transport sectors, the COVID-19 has raised concerns about its survivability. Thousands of people have lost their jobs, the value of SE firms has dropped, and many service providers have no other option but to stop working. Understanding the effect of the COVID-19 pandemic on the SE sector is therefore essential. The objective of this study is therefore to examine the effect of the COVID-19 on sharing economy activities. We have used various publications such as news articles, TV news items, YouTube videos, and blog postsdas data sources for this study purpose. Through content analysis, the study shows how the SE phenomenon is coping with the changing environment caused by the COVID-19. We analyzed the SE sector mainly from the perspective of four stakeholders: SE firms, service providers, service receivers (customers), and regulatory bodies. We explored the SE phenomenon based mainly on the following themes: anxiety, cancelation, job loss, income reduction, hygiene and safety, overcoming strategy, and outcomes. Based on the findings, we point out implications and avenues for future research.

92 citations

Posted Content
01 Jan 2020-SocArXiv
TL;DR: A model of components of robotic restaurant experience that include six main themes: attraction for kids, robotic system, memorable experience, ambience related attributes, food related attributes (economic value and gastronomic aspects), deficiencies and deficiencies is revealed.
Abstract: The purpose of this study is to investigate the robotic restaurant experience of travellers around the world and understand the components of robotic restaurant experience. Following this aim, travellers who had experienced a robotic restaurant were purposefully selected as a sample group for the study. Since the robotic restaurants are limited around the world, multiple case study method has been chosen to gather richer data. A user-generated content technique which is a form of qualitative case study method has been benefited. The data of this study were gathered between 18-29 November 2019 from travellers’ reviews (n=587) describing experiences they had between February 2013-November 2019. The results reveal a model of components of robotic restaurant experience that include seven main themes: attraction for kids, robotic system, service quality, memorable experience, ambience related attributes, food related attributes (economic value and gastronomic aspects), and deficiencies (in robotic system, in service quality, in ambience related attributes and in food related attributes). This paper is first to investigate the robotic restaurant experience of travellers around the world. Moreover, it contributes to the research on restaurant experience and offers a model of components of the robotic restaurant experience.

33 citations

Journal ArticleDOI
TL;DR: In this paper, a convenience sample comprising attendees of cooking workshops and young consumers was selected, and participants were evaluated about their opinion and attitude toward seaweed as food item, credibility of chefs, and the Food Neophobia Scale (FNS) prior to the tests.

30 citations