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"Service"
research Vol. 4, No. 1 (2026) • pp. 65-85

Smart destination applications in Türkiye and global examples: A comparative analysis

Hasene Nur Gök, Şule Aydın

This study aims to conduct a comparative analysis of smart city/destination applications in Türkiye and around the world and to identify areas where smart destination management can be further developed in Türkiye. The research was designed using a multiple-case study approach within the framework of qualitative research. Document review was utilized as the data collection technique, and secondary sources such as academic studies, institutional reports, municipal websites, strategy documents, project descriptions, and digital destination applications were evaluated. The study’s sample was determined using purposive sampling; a total of ten cities were included in the analysis: Benidorm, Singapore, Helsinki, Amsterdam, and Valencia from around the world, and Konya, Istanbul, Izmir, Antalya, and Mugla from Türkiye. The global cities were treated as the global reference group, while the Turkish cities were treated as the local analysis group. The data were analyzed using a thematic analysis method that combined deductive and inductive approaches. As a result of the analysis, nine main themes were identified: smart governance and institutional capacity; smart transportation and mobility; digital services and local resident/visitor experience; data-driven management and digital infrastructure; smart tourism and cultural heritage management; environmental sustainability and resource management; accessibility, inclusivity, and visitor convenience; innovation ecosystem and experimental applications; and security, risk, and resilience management. The findings indicate that cities in Türkiye have advanced examples, particularly in transportation integration, mobile municipal services, digital payment systems, geographic information system (GIS)-based mapping, and tourist information applications. In contrast, it was determined that in cities around the world, data-driven decision support systems, digital twin applications, environmental sensor infrastructures, capacity management, living lab applications, institutional certification, and inclusive accessibility solutions have developed in a more comprehensive and measurable manner. In conclusion, the study highlights that smart destination applications in Türkiye should not remain limited to the level of digital service delivery but must be transformed into data-driven, sustainable, inclusive, measurable, and integrated destination management systems.

DOI: 10.5281/zenodo.21759169
research Vol. 4, No. 1 (2026) • pp. 34-46

Food allergy knowledge, attitudes, and practices among employees of food and beverage establishments: Evidence from Şanlıurfa

Fatma Beşaltı Ede, Serkan Yiğit

This study aims to examine the knowledge, attitudes, and behavioral levels of personnel working in food and beverage establishments in Şanlıurfa province regarding food allergies. Food allergies are among the important issues in the food and beverage sector in terms of consumer health, food safety, and service quality. The prevalence of eating and drinking out, especially in tourist destinations, makes the awareness and preparedness level of employees in this area even more crucial. A quantitative research method was adopted in the study, and data were collected between September 15 and September 30, 2024, using a face-to-face survey technique. A total of 409 questionnaires were obtained; after removing incomplete and erroneous forms, analyses were performed on 352 valid questionnaires. The research findings revealed that participants' knowledge and attitudes regarding food allergies were at a moderate level, and they exhibited a moderate level of risk in terms of behavior. The results indicate that personnel working in food and beverage establishments are not adequately prepared regarding food allergies and that more systematic training practices are needed in this area. The study makes significant contributions to improving safe service delivery in food and beverage establishments, increasing employee awareness, and strengthening food safety practices at the destination level.

DOI: 10.5281/zenodo.21312101
Research Papers Vol. 3, No. 2 (2025) • pp. 53-65

The role of service orientation in shaping tourism students' willingness to work within the sector

Selda Güven, Berna Mazlum, Esra Cesur, Seda Şahin, Merve Aycan

A shortage of qualified personnel in the tourism sector adversely affects service quality, a problem exacerbated by insufficient tourism-trained staff and the tendency of tourism graduates to leave the industry. This study aims to examine the relationship between service orientation and the intention to work in the tourism sector, as well as to identify potential differences based on demographic and educational characteristics. Data were collected from 470 tourism students through convenience sampling and analyzed using SPSS and AMOS statistical software. The findings indicate that the type of degree program significantly influences service orientation. Moreover, the intention to work in the tourism sector varies according to the type of university attended, voluntary department choice, prior awareness of job requirements, and the decision to pursue tourism education despite knowledge of employment conditions. The results reveal a statistically significant and positive relationship between service orientation and the intention to work in the tourism sector. These findings suggest that alignment between individual personality traits and career choice enhances employee effectiveness and contributes to service quality and sectoral sustainability.

DOI: 10.5281/zenodo.18106632
Review Paper Vol. 2, No. 2 (2024) • pp. 59-68

Digitalization in the Tourism Sector and Future Trends

Yunus Doğan

This study examines the impact of digitalization on the tourism sector and explores future trends. The rapid advancement of digital technologies has led to profound changes in the tourism industry, deeply influencing both tourists' travel experiences and the way tourism businesses provide their services. The study addresses the effects of digitalization on tourism under subheadings such as online reservation systems, social media, virtual reality, augmented reality, digital marketing strategies, and future trends. Digital platforms have transformed the processes of travel planning, booking, and experience sharing, with social media playing a significant role in shaping tourists' travel preferences. Furthermore, virtual and augmented reality technologies are increasingly integrated into tourism experiences, influencing tourists' decision-making processes. The findings of this study aim to comprehensively reveal the transformation of the tourism sector due to digitalization and its impact on both tourists and businesses, offering valuable contributions to industry practitioners and the academic literature.

DOI: 10.5281/zenodo.14540238
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
Research Papers Vol. 1, No. 1 (2023) • pp. 1-14

Is there an intergenerational difference in the perception of tourist guide service quality?

Dilan Arabacıoğlu

The perceived service quality offered by tourist guides is regarded as a significant determinant in travelers' overall satisfaction with their tour experience. The objective of this study is to ascertain the variations in the opinion of service quality among tourists from different generations with regards to tourist guides. The qualitative research method of interview technique was employed within the parameters of this study. The data for this study were obtained from a sample of 30 participants who engaged in guided tours. These individuals belonged to the X, Y, and Z generations, and their responses were gathered through semi-structured interviews.  The study's demographic comprises travelers belonging to Generations X, Y, and Z who have actively engaged in guided tour experiences. The study employed stratified purposive sampling as its sampling technique. The data were subjected to analysis using the MAXQDA 2022 software. Based on the findings of the investigation, it was determined that there exist variations in the perception of tourist guide services across different generations.

DOI: 10.5281/zenodo.8416415