No abstract

Trust and security are the common problems for everybody. In this respect, we can imply that the tourists in the accommodation facilities pay more attention to this, which makes the security departments in these facilities more and more important. Accordingly, this study was conducted in order to reveal the problems faced by the managers of the security departments struggling for the tourist to have a peaceful and comfortable holiday while staying in the accommodation facilities. The study was completed according to qualitative research methods design via the interviews with the security managers in the hotels. According to the findings of the research, it was revealed that in the accommodation facilities, there were problems regarding the tourists, security staff, other staff and managers. The most important of these are; the guests drinking too much alcohol and disturbing others (other tourists and staff), and the security staff and other staff being late for work or not coming to work without informing.

Turist rehberleri hizmet ettikleri ülkenin kültür elçileri olarak görülmektedirler. Yemek kültürü de genel kültür içinde bir alt kültür olarak değerlendirildiğinde turist rehberlerinin hizmet ettikleri yabancı grupla olan gastronomi iletişimleri büyük önem arz etmektedir. Paket turlarda ya da günübirlik turlarda turist rehberlerinin grupları yeme içme etkinlikleri için nasıl yönlendirdikleri bu noktada önemli ve dikkate değer bir araştırma sorusu olarak karşımıza çıkmaktadır. Çalışma bu keşifsel yönüyle gastronomi literatüründe kritik bir boşluğu dolduracaktır; buna ek olarak turist rehberlerinin gastronomi yaklaşımlarının anatomisini ortaya çıkaracağı için turist rehberliği pratiğinin gastronomi yapısının anlaşılmasını sağlayacaktır. Bu çalışma nitel araştırma yaklaşımıyla tasarlanmıştır. Araştırma alanı 32 turist rehberinden oluşmaktadır. Veri toplamada yarı yapılandırılmış görüşme tekniğinden faydalanılmıştır. Toplanan veri içerik analizine tabi tutularak belirli temalar altında sınıflandırılmıştır. Sonuç olarak turist rehberinin bir turda grubu yönlendirmesi grubun büyüklüğüne bağlıdır. Büyük gruplarda açık büfe yemek olanakları veya kapasitesi büyük ve hızlı hizmet sunan restoranlar tercih edilmektedir. Bunların yanında turistlerin öncelikli kriteri temizlik ve hijyendir. *Bu çalışma Nevşehir Hacı Bektaş Veli Üniversitesi Turizm Fakültesi'nde düzenlenen 4. Uluslararası Gastronomi Turizmi Araştırmaları Kongresinde sunulmuştur.

In addition to the development of social technology and the widespread use of the internet, the fact that people are getting used to sharing their goods and services has made the concept of sharing economy a popular issue. Sharing economy is “a potential new way for sustainability,” and it is noted that it would disrupt the unsustainable hyper-consumption practices directing capitalist economies. In this regard, the importance of sharing economy becomes prominent. In this study, first of all, basic information was given about sharing economy and then the concepts about how it made progress were introduced. In the next step, the definitions of sharing economy were given, the importance of sharing was mentioned, and then the products used in sharing economy were mentioned. In the following stage, the benefits of sharing economy to nature were addressed, and the weaknesses and dark sides of sharing economy were revealed. Finally, the impact of the sharing economy on the service sector was emphasized, and opinions were presented for future research on this subject.

Throughout life, individuals have sought ways to be successful and have endeavored to avoid failure. There may be times and situations when individuals face failure, although they strive for success. Today's era of change is forcing organizations to a continuous structure, system, and process to renewal. Although this inevitable change and development process is perceived as necessary by some organizations, only some of them are willing and determined in terms of vision-mission-strategy-action for this change. In this context, this study aims to reveal the sabotage areas of the accommodation, travel, and food and beverage enterprises within the tourism sector as well as the personnel within these enterprises and the effects on customers and organizations.