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PurposeInteractions between local people and guests/visitors are the main elements of tourism experience. And local festivals, considered as a significant part of festival tourism, are quite important in this context. Though many studies have been conducted about interaction between local residents and guests tourists, emotional solidarity remains as a concept which has not yet been studied much in tourism literature on local festivals. The aim of this study is to examine emotional solidarity in tourism festival literature and to determine the relationships between perceptions of local people related to social impacts of festivals and emotional solidarity they feel for guests/visitors.Design/methodology/approachIn line with this purpose, a quantitative approach was adopted, and 19th weaving, culture and handicrafts festival held in Buldan was chosen to be studied as it is an important festival for local people dwelling in Buldan, Denizli province located in Aegean Region in Turkey. The study data were obtained through questionnaire method conducted with Buldan residents during the 19th festival (June, 28th–30th, 2019). The sample was determined with random sampling method.FindingsThe data were analyzed via factor and regression analyses. As a result of factor analysis, social impacts of the festivals were grouped under 6 factors (under 3 subfactors of social benefits: communal benefits, cultural–educational benefits, social unity benefits; under 3 subfactors of social costs: concerns related to social resources, concerns related to life quality and concerns related to social order).Practical implicationsLocal people's perceptions of social impacts of festivals must be determined in order to find their impacts on emotional solidarity, and deficiencies must be remedied. Local governments who organize festivals to invigorate local economies usually try to attract more visitors with the purpose of maximizing economic impacts of festivals, and this is done without placing much importance on the social problems and social change that may arise in the future (Crandall, 1994).Originality/valueRelationships were determined between emotional solidarity and residents' perceptions towards social and cultural–educational benefits as well as their concerns related to social resources and life quality.

Keywords Foodie Foodie typologies Tourist behavior Marketing AbstractIn recent years, many tourism destinations have begun to highlight their local cuisine culture, their food-related events and local restaurants in order to increase the number of their visitors. However, for the purpose of attracting foodies to these destinations, it is important to have knowledge about this market segment. While "foodie" was a concept related to popular culture at first, after 2000s the concept was introduced to consumer behaviour literature. In its simplest way, foodie refers to a person who loves food but it is also about whether a person identifies himself/herself as a foodie or not. To specify their characteristics and position them in tourism context, their levels of involvement in foodrelated activities, their attitudes towards food and beverages, their food-related experiences and their travel behaviors should be understood so that they can have a place within gastronomic tourism as a niche market and some special marketing efforts can be adapted more easily. This conceptual study presents a review of literature on foodie discourse with their profiles, typologies and travel behaviors.

As individuals have recently become more sensitive towards environmental issues, green marketing has emerged as an important strategic tool in order to gain competitive advantage for hospitality and food and beverage enterprises. This study is aimed at determining the effect of green marketing practices on coffee shop customers' loyalty and emotional attachment. For this aim, the customers of 3 Starbucks (coffee shop) operating in Mugla province (Turkey) and having Leadership in Energy and Environmental Design (LEED) Certificate (n=404) were included in the scope of this study. The hypotheses determined for this aim were tested via path analysis with latent variables which was one of the structural equation modellings. According to test results, it was concluded that green practices had a positive significant effect on attachment to green businesses; customer attachment to green businesses had a positive significant effect on green loyalty to both green businesses and green products and also loyalty towards green businesses had a negative impact on loyalty towards green products. These results show that it is important for food and beverage businesses to adopt green practices both for raising awareness towards environmental protection and also for creating customer loyalty and emotional attachment. In this way, environmentally friendly practices provide competitive advantage as well as an increase in the number of environmentally friendly customers for businesses.

Sensory marketing is one of the modern marketing approaches which has been used in various sectors for a long time. It has been applied in tourism industry, too, especially in destination and hotel marketing. Hospitality sector is very appropriate for sensory marketing applications, even though the fact that there are not many hotels which use this approach in their marketing policies. The purpose of this study is to explore and reveal sensory marketing applications in 5-Star hotels operating in Bodrum, Mugla. With the method of complete sampling, all the hotels were included in this study. In this qualitative study, the methods applied for data collection were interview, observation and document analysis. The data were collected via a question form for interviews, field notes and photos taken through observations at the hotels and analyzed with a qualitative analysis software program. As a result, it was determined that sensory marketing applications appealing to guests' senses were being used at the hotels in Bodrum; visual marketing was the one used mostly at the hotels among other sensory marketing types; though the majority of the hotels did not apply these sensory practices strategically, the rest using this marketing approach in a strategic and planned way got many positive feedbacks from their customers.