Otel Lokanta Ve İkram Hizmetleri Bölümü
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Öğe Is a disability a hindrance of employment in tourism industry?(Univ Nove Julho, 2022) Akın, Aliye; Akın, Adnan; Çakan, Serdar; Karakan, Halil İbrahimStudy objective: The purpose of the study conducted in this context is to identify the problems arising from the employment of disabled individuals employed in the hotel industry and to reveal the problems arising from the disability situations in the business areas from the perspective of the manager. Methodology/approach: The sampling of this research is a group of fourteen different human resources managers of four- and fivestar hotels in Turkey. During the interviews with the sample group between January 5 and March 10, 2021, a semi-structured question form created by the researchers was used and various data were obtained. To make the obtained data meaningful and to reach the research findings, phenomenology and descriptive analyzes were made and results were obtained. Originality/Value: Disabled people have some handicaps in working life as well as in all areas of individual life. States enact a number of laws for the employment of people with disabilities. But these laws are not sufficient in terms of quality and quantity. In this case, disabled individuals and businesses employing these individuals encounter problems. Studies describing the problems faced by managers regarding the employment of disabled people in hotels are quite limited in the national and international literature. Main results: It was determined that the participant human resources managers faced problems such as slowdown work, low motivation and adaptation, lack of discipline, low service quality, employee conflict and inefficiency. These problems constitute a major obstacle to the employment of people with disabilities in the tourism sector. Theoretical/methodological contributions: The study contributes to revealing the deficiencies in current laws and practices in the employment of disabled people.Öğe Are tourists neophobic against offal meals?(Elsevier, 2023) Akın, Aliye Çilan; Akın, Adnan; Mutlu, Hakan TahiriThe study was conducted to determine the neophobia levels and neophobic status of foreign tourists visiting Turkey against offal food, which has an important place in Turkish cuisine. A questionnaire of 10 questions was directed to a total of 933 participants, 563 men and 370 women, who came to Turkey as tourists from 5 con-tinents (Asia, Africa, Australia, America and Europe). The data collected by the online questionnaire method was transferred to the SPSS package program; difference and correlation analyzes were performed using t-test, F-test (ANOVA), and Chi-square (Crosstab) analysis techniques. According to the results obtained, the participants' fear of novelty in food was above the average; it was determined that the majority of them were neophobic and they did not eat every meal by being selective about food. It was concluded that the majority of tourists are afraid of eating a new and different Turkish offal food that they have not experienced before, going to different ethnic restaurants, and consuming products for different country cuisines, on the other hand, it was found that they can consume Turkish offal food as long as they make it at home. In addition, it was determined that the neophobic levels of men, the elderly, tourists with high education and income levels and those living in America, Australia and Africa were higher against Turkish offal meals. When the literature was scanned, it was determined that the studies on offal meals were limited. In addition, no study has been found that includes the relationship between offal food and neophobia or measures the level of neophobia. The study will contribute to the field of gastronomy with this unique aspect.Öğe Determining the level of food safety awareness among food professionals: A Case study of Turkey and Nigeria(2019) Çavuş, Osman; İsmail, Balarabe Bilyaminu; Özkaya Durlu, FügenIn this study, 284 food professionals including chefs and students of food science-related courses were surveyed to determine their level of business regarding allergens in foods and food safety in general were determined through questionnaire survey. A questionnaire comprising of 19 questions covering specific food safety issues and allergens in foods were used to collect information for the study through face to face interviews. Interviews were conducted for 284 people in Nigeria and Turkey. One hundred and ninety-five (68.7 %) of the respondents were from Turkey whereas 89 (31.3 %) were from Nigeria. Out of the 68.7% respondents from Turkey; 68.7% were students and 31.3% were chefs. The 31.3 % respondents from Nigeria were 33.7% students and 66.3% chefs. The result of the study indicated that the findings of scientific studies on food safety have not been directly applied by the people working in the food sector. Additionally, the knowledge level of the gastronomy and culinary arts students on food safety and allergens are higher than the restaurant chefs that prepare foods for the consumers. The restaurant as a significant part of the food chain industry must be well-prepared to face an increasing number of clients with food allergies.
