Bahattin Özdemir

Individual learning and organization culture in learning organizations

Purpose – To investigate nine organizational dimensions that enable individual learning in hotel establishments and to note interests of tourism professionals to the learning of organizations subject.Design/methodology/approach – Questionnaire technique was used for the sample of 129 staff working in three different five‐star hotels in Antalya. For data evaluation, SPSS program was used.Findings – According to the findings, the highest pure value and variance explanation rated dimension was that of behavior of superiors. This result shows the importance and role of superiors in hotel establishments. In addition to this, the majority of the sampled staff engaged in teamworking and made dialogue with colleagues, but with some considerable occurrence; sampled staff rarely had training and rewards.Research limitations/implications – The results are limited within the sampled staff working in three different five‐star hotels, so the results cannot be generalized, but the scale in the study can be used in other...

Satisfaction With All-Inclusive Tourism Resorts: The Effects of Satisfaction With Destination and Destination Loyalty

Despite the fact that all-inclusive package holidays play a major role in the tourism developments of sun and sea destinations, relatively little research has been done within the hospitality literature to investigate the relationships between satisfaction with all-inclusive, destination satisfaction and loyalty to a destination. Moreover, the measurement of satisfaction with all-inclusive resorts is lacking. Therefore, the aim of this study is to examine relationships between satisfaction with all-inclusive resorts, satisfaction with destination, and destination loyalty, in order to understand the generation of tourist satisfaction with all-inclusive resorts. Based the previous theoretical and empirical evidence in the related literature, a questionnaire survey was conducted during summer 2008 at Antalya, a major sun and sea tourism destination of Turkey. The data were analyzed using several statistical techniques. The results suggested that there were significant relationships between satisfaction with all-inclusive resorts, satisfaction with destination and destination loyalty. It is also noteworthy that an all-inclusive package tour is the most popular traveling mode for tourists visiting Antalya.

Menu Design: A Review of Literature

The objective of this study is to review the relevant literature on menu design in an attempt to identify its dimensions and effects on customers’ restaurant experiences. Based on previous research, this review shows that menu design has four main dimensions: menu item position, menu item description, menu item label, and menu card characteristics. Furthermore, it is identified that menu design has potential for influencing the item-ordering behavior of restaurant customers. Menu design has two dimensions that have considerable effects on customers’ menu item perceptions in four domains including value, quality, healthfulness, and taste. Given the scarcity of research that incorporates evidences and concepts of previous studies into one single study, this review allows for broadening the understanding of menu design and it also forms a basis for future research.

Emergence and Spread of an All-Inclusive System in the Turkish Tourism Sector and Strategic Responses of Accommodation Firms

This study investigates the effect of environmental pressures on the emergence and spread of the all-inclusive system (AIS) in the Turkish tourism sector, and the strategic responses given by accommodation firms in the Antalya region. Accommodation firms face pressures from external actors (institutional perspective), while also being dependent on other organizations (resource dependence perspective) in ensuring the smooth performance of their activities under the conditions of high environmental uncertainty. An integrated perspective of neo-institutional theory and resource-dependence theory is employed to examine the national, institutional and organizational contexts that are assumed to be influential in the emergence and spread of AIS, with both qualitative and quantitative research methods being used. The major findings of the study indicate that economic and political changes in the national context; coercive, mimetic, and normative pressures in the institutional context; and strategic responses of accommodation firms to environmental pressures in the organizational context have been influential in the emergence and spread of AIS. The study concludes with a summary of the theoretical and practical implications, and suggestions for future research.

A Review on Menu Performance Investigation and Some Guiding Propositions

This study aims to make a review of the existing menu analysis approaches in order to reflect different perspectives on menu performance and to establish some theoretical relations between menu performance and menu variables including planning, pricing and designing. The literature review resulted with a classification of the menu analysis approaches and also revealed that popularity, profitability and cost are the principal dimensions of the menu performance adopted by the different menu analysis methods. Consequently, the current paper suggests six propositions on the relationships between the menu performance dimensions and menu planning, pricing and designing variables.This study aims to make a review of the existing menu analysis approaches in order to reflect different perspectives on menu performance and to establish some theoretical relations between menu performance and menu variables including planning, pricing and designing. The literature review resulted with a classification of the menu analysis approaches and also revealed that popularity, profitability and cost are the principal dimensions of the menu performance adopted by the different menu analysis methods. Consequently, the current paper suggests six propositions on the relationships between the menu performance dimensions and menu planning, pricing and designing variables.

A Qualitative Study on Process Aspects of Complaining in Restaurants

This study aims at identifying the aspects of failure, recovery, and complaint processes in restaurant consumptions with a qualitative research approach. Texts in questionnaires collected from 95 Turkish consumers who both had negative experiences in restaurants and voiced their complaints to management were content-analyzed and the primary findings showed that respondents initially evaluate failures sourcing from food, service, and atmosphere based on two factors (failure severity and attribution); then they voice their complaints hierarchically, and may receive no response or a kind of response to their complaints, and finally they form their perceptions of justice which results in behavioral outcomes.