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"Motivation"
research Vol. 4, No. 1 (2026) • pp. 18-33

Tourists' negative destination behaviours: A systematic review and conceptual framework of destination rejection, avoidance and boycott

Hakan BENEK

Despite decades of scholarship on destination choice, satisfaction, and loyalty, the question of why tourists deliberately refuse, avoid, or boycott destinations has remained conceptually fragmented. Multiple overlapping constructs  (destination rejection, avoidance, boycott, repulsion, and non-visitation intention) circulate in the literature without consistent definitional boundaries. This paper does not claim to establish a new independent research domain; rather, it performs an integrative conceptual clarification: a typological refinement that specifies the distinct psychological mechanisms, antecedent structures, and management implications of each form of negative destination behaviour. Drawing on a systematic review and conceptual synthesis of 29 peer-reviewed studies published between 2010 and 2026, conducted in accordance with PRISMA 2020 guidelines (Page et al., 2021), the paper identifies four thematically and mechanistically distinct clusters: (1) active destination rejection, (2) protective/risk-based avoidance, (3) moral/political boycott, and (4) negative image-based passive non-selection. Two theoretically primary mechanisms are designated: Protection Motivation Theory (PMT) for risk-based avoidance, and Social Identity Theory (SIT) for boycott and identity-based rejection. Six additional theoretical frameworks serve as complementary rather than co-equal explanatory resources. Two exploratory effect-size syntheses are reported in Appendix C as illustrative material  ( not as meta-analytic claims ) noting that full pooling was not feasible due to limited effect-size comparability across studies. The most important practical implication is type-specificity: the management response to moral/political boycott must be fundamentally different from the response to risk-based avoidance or passive non-selection. Implications for DMOs and an eight-priority future research agenda are provided.

DOI: 10.5281/zenodo.20744602
Research Papers Vol. 2, No. 2 (2024) • pp. 89-103

Adaptation issues faced by MESEM students in the tourism sector

Çiğdem Mutlu

This study examines the problems encountered by students receiving tourism education at Vocational Education Centers (VECs) in Turkey during their adaptation to the sector and their suggestions for solutions. Using a phenomenological design from qualitative research methods, interviews were conducted with 30 students, 10 teachers and 8 workplace representatives. The findings show that students experience problems such as intensive working hours, imbalance between theoretical and practical training, social adaptation problems and insufficient vacation days. Employers stated that students' practical skills do not meet sectoral expectations. Suggestions for solutions include mentoring programs, psychological support, flexible training programs, stronger collaboration with the sector and updating training materials. The study provides guidance to policy makers to improve the quality of vocational education and provide the sector with a qualified workforce

DOI: 10.5281/zenodo.14926637
Review Paper Vol. 2, No. 2 (2024) • pp. 69-80

The effect of food and beverages served in accommodation businesses on destination attractiveness

Gökhan Onat

Food and beverage services offered in accommodation establishments are one of the most important elements of the tourism experience. Local cuisine experiences are becoming more and more prominent among tourists' motivations for choosing destinations. Increasing the attractiveness of destinations and ensuring the satisfaction of tourists is directly related to authentic and quality gastronomy services. Food and beverages are considered to be not only a means of consumption but also an important tool for cultural identity and brand value of destinations. In this context, local gastronomy elements offered to tourists can positively affect the overall image of the destination and visitor loyalty. In this study, the effects of food and beverages offered in accommodation establishments on destination attractiveness are examined in the light of the research in the literature. A total of 15 studies were evaluated using content analysis method and the effects of these services on tourist satisfaction, behavioral intentions and destination preferences were revealed. The findings show that quality and authentic gastronomy services have the power to differentiate destinations and this positively affects tourists' destination preferences. In addition, factors such as the way food is presented, its visuality and the atmosphere of the environment in which it is presented are also found to strengthen tourist satisfaction. However, it was emphasized that low quality services may lead to tourist dissatisfaction and damage the image of the destination. With these aspects, gastronomy tourism is considered as a powerful strategic tool in destination marketing.

DOI: 10.5281/zenodo.14540498
Theoretical paper Vol. 2, No. 1 (2024) • pp. 1-12

The role of leadership and emotional intelligence in destination management: A conceptual review

Seçkin Kodal

This study examines the importance of leaders' emotional intelligence skills in the tourism sector and their impact on both employee performance and destination management. Emotional intelligence refers to the ability of leaders to understand and manage their own emotions and the emotions of others and to behave accordingly. In the management of tourism destinations, high levels of emotional intelligence in leaders can have positive effects not only on employee motivation and job satisfaction, but also on the sustainability and competitiveness of the destination. This article discusses the relationship between emotional intelligence and leadership within a theoretical framework and discusses the applications of these two concepts in the tourism sector and especially in destination management. By analyzing the research in the literature, the effects of emotional intelligence on leadership and its benefits in the context of destination management are emphasized and practical suggestions are presented in this framework.

DOI: 10.5281/zenodo.13284064
Theoretical paper Vol. 1, No. 1 (2023) • pp. 15-23

Navigating tourist preferences: The role of cognitive shortcuts in destination choice

Yusuf Karakuş

Theoretical research explores the intricate process of tourist destination selection, focusing on cognitive psychology and cognitive shortcuts. These cognitive shortcuts, which simplify decision-making, are studied in the context of visitor choices. Drawing from cognitive psychology, consumer behavior, and tourism studies, the study comprehensively examines cognitive heuristics, how they relate to perception, motivation, trust, and preferences. Influential factors include destination image, marketing, risk perception, and culture. The study not only enhances understanding but also offers practical insights for Destination Management Organizations. Strategies include shaping destination image, addressing travel risks, and reducing choice overload. In essence, this research illuminates the cognitive shortcuts shaping tourist preferences and provides guidance for adapting to the evolving travel landscape.

DOI: 10.5281/zenodo.10053678
Theoretical paper Vol. 1, No. 1 (2023) • pp. 33-39

Motivated tourists: Gastronomy image and its implications for destination managers

Gökhan Onat

The purpose of this theoretical paper is to provide the reader with a better understanding of the phenomenon by investigating the major relevance that gastronomy image has in the field of tourism destination management. The author makes use of the insights that can be obtained from the theory of motivation to provide direction for their subsequent investigation. Through its findings, the study sheds light on the numerous ways in which gastronomy influences the allure of locales, the degree of contentment that tourists have, and the entire experience that they have while they are on vacation. The purpose of this article is to investigate the ways in which gastronomy image have an impact on the choices that tourists make, as well as the activities that they engage in and the choices that they make. This paper draws conclusions based on previous research and conceptual frameworks that have been previously established.

DOI: 10.5281/zenodo.10454540