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PurposeThe purpose of this research is to explore and understand the effects of excessive tourism growth on public health, local people and the ecosystem. The secondary purpose of the study is to link excessive tourism growth to social exchange theory, in terms of interchanging key resources of tourism destinations.Design/methodology/approachThis is an exploratory study where qualitative research methods are employed. Telephone interview technique is used to obtain data from academicians who work at various universities in Turkey. Content analysis and thematic analysis with an inductive approach are made by use of MAXQDA software program.FindingsFindings reveal that the satisfaction of local people is an important gain in terms of the economy, but the destruction of the ecosystem due to the excessive crowd, in a sense, overtourism, garbage and too much waste is striking disadvantage based on the responses. Risk of contagious disease, effects on the natural environment and wastes are stated to have huge impacts on the public health and ecosystem.Practical implicationsThe study identifies some implications in terms of imbalance and unfairness among the locals who face with excessive crowds. Managing the effects of excessive tourism growth on vulnerable destinations and local people, controlling the carrying capacity in destinations with anxiety, fear, depression, health problems and low living standards should be taken under consideration. Additionally, finding ways to get rid of infectious diseases (such as increasing health checkpoints at borders, investigating the carrying capacity of destinations) is important for tourism spots.Originality/valueAs a major theoretical contribution, this study links excessive tourism growth to social exchange theory and reveals that the degree of exchanging valuable resources in the destination and the level of interaction between locals and tourists are the most critical points for the well-being of the local community and ecosystem.

Purpose The purpose of this study is to determine the dimensions for “sustainability-oriented hospitality service innovation (SOHSI)” in the context of food and beverage (F&B) industry. For this to be done, the relationship between service innovation dimensions and the triple bottom line (TBL) dimensions (including social, environmental and economic aspects of sustainability) is investigated. Design/methodology/approach In this study, primarily a detailed literature review was carried out to specify the dimensions of service innovation in hospitality industry and sustainability as well. Then, fuzzy decision-making trial and evaluation laboratory (DEMATEL), one of the multi-criteria decision-making (MCDM) methods, was used to reveal the causal relationship within these dimensions. Findings A framework is presented to help F&B organizations make their innovative services more sustainable. F&B servicing companies should focus especially on “environmental entrepreneurship,” “interior design” and “brand management” dimensions to get benefit underway to gain competitive advantage. Originality/value In hospitality industry where competition is increasing every day, it is necessary to create brand-new services or offer renowned services via diversified ways, to step forward from competitors. In this regard, it is important for companies to ensure that every innovative service should be sustainable. Until now, researchers have mostly studied environmental dimension of sustainable service innovation. However, there are no studies evaluating sustainability concept with the TBL approach. Therefore, this study contributes to the field of sustainability in hospitality service innovation.

E-complaints are important feedback mechanisms to monitor and respond consumer complaints on a real time basis. Aim of this research is to analyze the content of e-complaints about Turkish lodging sector and to detect the resolution of them by the companies. In this regard, the data obtained from one of the most popular Turkish e-complaint sites "Sikayetvar .com". Content analysis method is used to classify complaints according to predetermined 15 problem categories and the responses of the hotels were tracked. Findings revealed that majority of e-complaints were related to the main service responsibilities of hotels such as food and beverage services, guestrooms, public areas and courtesy of employees.