Tourists’ perceptions of the tour guides: the case of gastronomic tours in Istanbul

doi:10.1080/13032917.2020.1735462

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Tourists’ perceptions of the tour guides: the case of gastronomic tours in Istanbul

Journal Article•DOI•

Tourists’ perceptions of the tour guides: the case of gastronomic tours in Istanbul

Faruk Seyitoğlu¹•Institutions (1)

Mardin Artuklu University¹

26 Feb 2020-Vol. 31, Iss: 3, pp 393-405

TL;DR: In this paper, the authors adopted a qualitative case study approach to understand tourists' perceptions of the professional tour guides in gastronomic tour experiences, and found that tourists perceived tour guides as helpful and informative.

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Abstract: The aim of the present study is to understand tourists’ perceptions of the professional tour guides in gastronomic tour experiences. This study adopted a qualitative case study approach utilizing u...

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Journal Article•DOI•

The tourist: A new theory of the leisure class.

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Edward E. Jones

01 Jan 1976-Psyccritiques

1,211 citations

Posted Content•

Understanding the Robotic Restaurant Experience: A Multiple Case Study

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Faruk Seyitoğlu, Stanislav Hristov Ivanov

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.

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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.

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33 citations

Cites background from "Tourists’ perceptions of the tour g..."

...Furthermore, travellers spend a significant amount of their overall budget on food and beverages (Seyito glu and Ivanov, 2020b; Coughlan and Saayman, 2018)....
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...Received 28 April 2020 Revised 17 July 2020 Accepted 9 September 2020 © Faruk Seyito glu and Stanislav Ivanov....
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...The COVID-19 pandemic is expected to stimulate robot adoption in the future even further for cleaning, disinfection and provision of physically distant services (Seyito glu and Ivanov, 2020a; Zeng et al., 2020)....
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...The current COVID-19 pandemic, however, may challenge this finding, because restaurants might be forced to look at technology, including robots, for disinfection and provision of physically distant service to protect the health of restaurant customers and employees (Seyito glu and Ivanov, 2020a)....
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...Food has always been a necessary part of travel and the culinary experience provided in a destination attracts tourists (Cohen and Avieli, 2004; Hu et al., 2009; Seyito glu, 2020)....
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Journal Article•DOI•

Understanding the robotic restaurant experience: a multiple case study

[...]

Faruk Seyitoğlu, Stanislav Hristov Ivanov

18 Nov 2020

TL;DR: In this paper, the authors investigate the robotic restaurant experience of travellers around the world and understand the components of robotic restaurants experience. And they reveal a model of components of robot restaurant experience that include attraction for kids, robotic system, memorable experience, ambience related attributes, food related attributes (economic value and gastronomic aspects) and deficiencies.

...read moreread less

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.,Travellers who had experienced a robotic restaurant were purposefully selected as a sample group for the study. As 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 to gather data from travellers’ reviews.,The results reveal 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) and deficiencies (in robotic system, in ambience related attributes and in food related attributes).,This paper is one of the 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.

...read moreread less

30 citations

Journal Article•DOI•

Understanding food experience in sharing-economy platforms: insights from Eatwith and Withlocals

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Ozan Atsız, İbrahim Çifçi¹, Rob Law²•Institutions (2)

Istanbul University¹, Hong Kong Polytechnic University²

03 Feb 2021-Journal of Tourism and Cultural Change

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...

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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...

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25 citations

Cites background or result from "Tourists’ perceptions of the tour g..."

...…experience, which is consistent with the findings of studies that state that the level of local hospitality impacts tourists’ overall assessment of their travel experience (Cetin & Okumus, 2018; Mansour & Ariffin, 2017) as well as their evaluation of their food travel experience (Seyitoğlu, 2020a)....
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...Similarly, Seyitoğlu (2020b) investigated perceptions of food experiences in guided tours using UGC by examining travelers’ reviews on the TripAdvisor website....
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...…2016; Simeon et al., 2017) as well as food experiences in a culinary destination (Björk & Kauppinen-Räisänen, 2016; Kim et al., 2009; Özdemir & Seyitoğlu, 2017; Park et al., 2008; Pérez Gálvez, López-Guzmán, Cordova Buiza, & Medina-Viruel, 2017; Seyitoğlu, 2020b, 2020a; Sims, 2009; Sthapit, 2017)....
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...The hospitality of locals toward tourists are of considerable emphasis in terms of forming positive culinary experience (Seyitoğlu, 2020a, 2020b)....
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...Moreover, food attractions are considered as not only a cultural and pleasurable experience (Seyitoğlu, 2020a) but also an essential part of the tourist experience by offering travelers local customs and tastes beyond their daily routine (Kim, Eves, & Scarles, 2009)....
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Journal Article•DOI•

The street food experiences of the local-guided tour in the meal-sharing economy: the case of Bangkok

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İbrahim Çifçi, Ozan Atsız, Vikas Gupta

30 Apr 2021-British Food Journal

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.

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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.

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23 citations

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References

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Open Access

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Book•

The Discovery of Grounded Theory

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Barney G. Glaser

01 Jan 1967

TL;DR: In this paper, the discovery of grounded theory is discussed and grounded theory can be found in the form of a grounded theory discovery problem, where the root cause of the problem is identified.

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Abstract: The discovery of grounded theory , The discovery of grounded theory , کتابخانه مرکزی دانشگاه علوم پزشکی تهران

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22,245 citations

"Tourists’ perceptions of the tour g..." refers background in this paper

...The sampling was stopped after the 382nd review when it was decided that the themes and categories were clear and theoretical saturation had been reached (Glaser & Strauss, 1967)....
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Journal Article•DOI•

Research design: qualitative, quantitative, and mixed methods approaches

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Miguel P. Caldas¹•Institutions (1)

Fundação Getúlio Vargas¹

01 Mar 2003

TL;DR: In this article, a nova edicao do conhecido livro sobre metodologia de pesquisa de Creswell is presented, e uma obra excelente de referencia for cursos introdutorios de metodology-de-pisa em programas de pos-graduacao.

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Abstract: Nova edicao do conhecido livro sobre metodologia de pesquisa de Creswell. Originalmente pensado no campo da Educacao, o autor ficou muito conhecido tambem em Administracao. Nesta nova edicao, ele procura sair da dicotomia metodos quantitativos x qualitativos, com uma otima discussao adicional sobre metodos mistos. Como um todo, e uma obra excelente de referencia para cursos introdutorios de metodologia de pesquisa em programas de pos-graduacao.

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17,126 citations

Additional excerpts

...Qualitative case studies are considered useful and appropriate for analysing social phenomena (Creswell, 2009; Yin, 2014)....
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Journal Article•DOI•

A General Inductive Approach for Analyzing Qualitative Evaluation Data

[...]

David R. Thomas¹•Institutions (1)

University of Auckland¹

01 Jun 2006-American Journal of Evaluation

TL;DR: Although the general inductive approach is not as strong as some other analytic strategies for theory or model development, it does provide a simple, straightforward approach for deriving findings in the context of focused evaluation questions.

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Abstract: A general inductive approach for analysis of qualitative evaluation data is described. The purposes for using an inductive approach are to (a) condense raw textual data into a brief, summary format; (b) establish clear links between the evaluation or research objectives and the summary findings derived from the raw data; and (c) develop a framework of the underlying structure of expe- riences or processes that are evident in the raw data. The general inductive approach provides an easily used and systematic set of procedures for analyzing qualitative data that can produce reliable and valid findings. Although the general inductive approach is not as strong as some other analytic strategies for theory or model development, it does provide a simple, straightforward approach for deriving findings in the context of focused evaluation questions. Many evaluators are likely to find using a general inductive approach less complicated than using other approaches to qualitative data analysis.

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8,199 citations

Journal Article•DOI•

Towards a structural model of the tourist experience: an illustration from food experiences in tourism.

[...]

Shuai Quan¹, Ning Wang¹•Institutions (1)

University of Illinois at Urbana–Champaign¹

01 Jun 2004-Tourism Management

TL;DR: In this article, the authors tried to build a conceptual model, in which both dimension of the tourist experience are integrated as a structured and interrelated whole, and the position and role of each experiential component such as eating, sleeping, transportation and so on in tourism can be more clearly understood in terms of this model.

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1,368 citations

Journal Article•DOI•

The tourist: A new theory of the leisure class.

[...]

Edward E. Jones

01 Jan 1976-Psyccritiques

1,211 citations

"Tourists’ perceptions of the tour g..." refers background in this paper

...Staging experience is related to stages authenticity which means to response the visitors’ desire for authenticity which gives them the impression of authenticity (MacCannell, 1976)....
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