A Mixed-Method Approach to an English Course for Students Majoring in Gastronomy and Culinary Arts

Degirmencioğlu, Zehra; Erozan, Fatos; Saydam, Mehmet Bahrı

doi:10.1080/10963758.2023.2200002

Cited by 5 publications

(1 citation statement)

References 23 publications

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“…The analysis is carried out automatically, and the visual results are presented as concept maps that resemble clustered bubbles (Arici et al, 2022;Olorunsola et al, 2022). The research harnessed the possibilities of Leximancer software to discover the significant concepts in traveler's reviews (Arasli et al, 2020a;Degirmencioğlu et al, 2023;Saydam et al, 2022;Sulu et al, 2021;Tseng et al, 2015). Some phases were monitored to originate the "concept map."…”

Section: Data Collectionmentioning

confidence: 99%

Identifying Unique Features of Norway Destination Image: Evidence from User-Generated Content

Saydam,

Arıcı,

Ünür

et al. 2024

Uluslararası Türk Dünyası Turizm Araştırmaları Dergisi

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While there has been considerable research on the concept of destination image, there is a notable gap in the literature regarding exploring Norway's destination image (DI) through User-Generated Content (UGC). This study uses content analysis to identify the key themes that appear in tourists’ UGC and are associated with satisfaction and dissatisfaction. Our research results demonstrated nine dominant themes in descriptions of Norway travel experiences: “Norway,” “places,” “train,” “hiking,” “rental,” “expensive,” “hotel,” “northern lights,” and “restaurants.” The themes used with negative comments were “train,” “rental,” and “expensive.” The benefits of incorporating UGC in tourist research are highlighted by the excellent insights acquired. The findings also provide a visual depiction of the primary themes and concepts in visitors' narratives, allowing for a better understanding of the key features of destination image.

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Section: Data Collectionmentioning

confidence: 99%

Identifying Unique Features of Norway Destination Image: Evidence from User-Generated Content

Saydam,

Arıcı,

Ünür

et al. 2024

Uluslararası Türk Dünyası Turizm Araştırmaları Dergisi

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Work-family conflict, subjective well-being, burnout, and their effects on presenteeism

Ozduran,

Saydam,

Eluwole

et al. 2023

The Service Industries Journal

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An analysis of British Michelin-starred restaurants: guests' online reviews

Saydam,

Altun

2023

BFJ

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PurposeThis study aims to explore the perspectives of patrons and the underlying factors influencing luxury consumption in British Michelin-starred restaurants. While numerous studies have investigated consumers' purchase behavior of luxury items, there is limited research focusing on the utilization of premium restaurant services. Additionally, the hospitality literature has rarely addressed the emergence of discreet luxury consumption. Therefore, this research aims to examine the experiences of British Michelin-starred restaurants by incorporating online reviews from some of the most renowned establishments in the country. The initial objective of this study was to identify the predominant themes within British Michelin-starred restaurant experiences. Furthermore, the authors sought to analyze whether these main themes varied across different market segments based on guest types.Design/methodology/approachUsing text mining tools, the authors analyzed a sample of 4,393 online reviews. Qualitative data analysis was conducted using the Leximancer program, which identified the dominant themes. Additionally, the authors performed an analysis to identify the major narratives associated with different types of guests.FindingsThe results of this analysis demonstrate that guests express a high level of satisfaction with their experiences at British Michelin-starred restaurants. The dominant themes within the narratives include food, wine, restaurant, time, reservation and innovation. It is important to note that these narratives vary depending on the type of guest.Originality/valuePrevious studies have highlighted the importance of market segmentation in Michelin-starred restaurants. This research addresses this need by specifically categorizing British Michelin-starred restaurants based on traveler type and the main concerns of their customers. The extensive data the authors collected and the authors' approach to utilizing guests' testimonials instead of traditional surveys contribute significantly to the field of academia and restaurant management.

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A Mixed-Method Approach to an English Course for Students Majoring in Gastronomy and Culinary Arts

Cited by 5 publications

References 23 publications

Identifying Unique Features of Norway Destination Image: Evidence from User-Generated Content

Identifying Unique Features of Norway Destination Image: Evidence from User-Generated Content

Work-family conflict, subjective well-being, burnout, and their effects on presenteeism

An analysis of British Michelin-starred restaurants: guests' online reviews

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