Výsledky vyhledávání - "Ömer Akgün Tekin"

Akademický článek

The Effects of Job Stress on Burnout and Turnover Intention: The Moderating Effects of Job Security and Financial Dependency

Autor: Engin Üngüren, Neslihan Onur, Hüsne Demirel, Ömer Akgün Tekin

Publikováno v: Behavioral Sciences, Vol 14, Iss 4, p 322 (2024)

(1) Background: The hospitality industry is known for exposing employees to work stress, which can lead to work-related burnout and high turnover rates. This study aims to examine the relationships between work stress, work-related burnout, and turno

Externí odkaz: https://doaj.org/article/bb9e67f257bf4e20bfc9f19e2ba0594d

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Akademický článek

Exploring the Interplay of Competition and Justice: A Moderated Mediation Model of Competitive Psychological Climate, Workplace Envy, Interpersonal Citizenship Behavior, and Organizational Justice

Autor: Sevcan Yıldız, Engin Üngüren, Ömer Akgün Tekin, Engin Derman

Publikováno v: Behavioral Sciences, Vol 14, Iss 1, p 5 (2023)

The competitive psychological environment that arises within an organization is widely recognized as a crucial factor impacting employee performance and, indirectly, overall business productivity. Nonetheless, mishandling this environment can result

Externí odkaz: https://doaj.org/article/513b1f70238545c3b1e3ff8f85b7ca99

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Akademický článek

Individual Differences in Plate Wasting Behavior: The Roles of Dispositional Greed, Impulsivity, Food Satisfaction, and Ecolabeling

Autor: Engin Üngüren, Ömer Akgün Tekin, Hüseyin Avsallı, Yaşar Yiğit Kaçmaz

Publikováno v: Behavioral Sciences, Vol 13, Iss 8, p 626 (2023)

This study examines the effects of dispositional greed, impulsivity, food satisfaction, and ecolabeling on consumers’ plate waste in all-inclusive hotels. Using a moderated mediation research model, a cross-sectional survey was conducted among 1253

Externí odkaz: https://doaj.org/article/c4604469c52141579aac2c4265296e0a

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Akademický článek

OTEL İŞLETMELERİNDEKİ İŞLERE VE POZİSYONLARA YÖNELİK CİNSİYET ALGISI

Autor: Ömer Akgün TEKİN, Zeynep GENÇER

Publikováno v: Dokuz Eylül Üniversitesi Sosyal Bilimler Enstitüsü Dergisi, Vol 18, Iss 3, Pp 495-521 (2016)

ÖZ Yapılan iş, bulunulan pozisyon ve cinsiyet arasında kesin bir ilişki olduğunu iddia etmek güç olsa da iş yaşamında kimi iş ve pozisyonların kadın, kimi iş ve pozisyonların ise erkek cinsiyeti ile birlikte çağrışım yaptığı

Externí odkaz: https://doaj.org/article/8ae9281087964383850532d8c8d2cb5b

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Akademický článek

KONAKLAMA İŞLETMESİ ÇALIŞANLARININ DOUGLAS McGREGOR’UN X VE Y TEORİLERİNE YÖNELİK TUTUMLARI ÜZERİNE BİR ARAŞTIRMA

Autor: Atilla Gökdemir, Murat Baş, Ömer Akgün Tekin

Publikováno v: Sdü Vizyoner Dergisi, Vol 7, Iss 14, Pp 81-91 (2016)

Douglas McGregor'un X ve Y Teorileri yöntemin yaklaşımları tarihinde önemli bir yere sahiptir. McGregor tarafından ortaya atılan X Teorisi adeta Klasik yönetim yaklaşımını özetlerken, Y Teorisi ise Neo-klasik yönetim yaklaşımının ö

Externí odkaz: https://doaj.org/article/a33fa364c95e4a3b812e5df4935a6780

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Akademický článek

TÜKENMİŞLİK SENDROMU VE ÖRGÜTSEL BAĞLILIK: SU ÜRÜNLERİ İŞLETMELERİ ÜZERİNDE BİR ARAŞTIRMA (BURNOUT SYNDROME AND ORGANIZATIONAL COMMITMENT AN INVESTIGATION ON FISHERIES AND AQUACULTURE ENTERPRISES)

Autor: Ömer Akgün TEKİN, Ahmet AYDIN, Mehmet ÖZMEN, Metehan YAYKAŞLI

Publikováno v: Dokuz Eylül Üniversitesi Sosyal Bilimler Enstitüsü Dergisi, Vol 16, Iss 1, Pp 135-158 (2014)

ÖZ: Tükenmişlik ve örgütsel bağlılık son yıllarda sosyal bilimler alanında en çok araştırılan konular arasında yer almaktadır. Bu çalışmanın amacı, su ürünleri işletmeleri çalışanlarının tükenmişlik düzeylerini ve örg

Externí odkaz: https://doaj.org/article/0ca9a96319c145feb3afcf8e3109d465

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The effect of openness to experience personality trait of kitchen staff on creativity potential: The mediating effect of food neophobia and the moderating effect of occupational self-efficacy

Autor: Engin Üngüren, Ömer Akgün Tekin

Publikováno v: International Journal of Gastronomy and Food Science. 28:100530

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::18ed9190d83c624e9e296a1c05995b6a
https://doi.org/10.1016/j.ijgfs.2022.100530

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The Relationship between Creativity Processes and Organizational Culture in FiveStar Hotel Cuisines

Autor: Ömer Akgün Tekin, Gamze Çidem

Publikováno v: Journal of Tourism and Gastronomy Studies. 3:324-342

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::525aec747c5e4c7b183c1bfd23503cf5
https://doi.org/10.21325/jotags.2017.97

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The Food Waste in Five-Star Hotels: A Study on Turkish Guests Attitudes

Autor: Ömer Akgün Tekin, Aynur İlyasov

Publikováno v: Journal of Tourism and Gastronomy Studies. 3:13-31

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::2ed7932ce77a819968618260e61f17ba
https://doi.org/10.21325/jotags.2017.81

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TO MAKE A CAREER IN KITCHEN DEPARTMENT: IS REALLY THAT A DESIRABLE CAREER PLAN FOR TOURISM STUDENTS?

Autor: Ömer Akgün Tekin, Emine Keskin

Publikováno v: Volume: 19, Issue: 73 333-347
Elektronik Sosyal Bilimler Dergisi

Nowadays, direct food and beverage-themed tourism types such as food tourism, culinary tourism, gastronomy tourism, and wine tourism are emerging. As a result of these developments, the kitchen has become a strategic competitive area for destinations

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::172fb4e26cd68ae7175e7796e6e2d93a
https://dergipark.org.tr/tr/pub/esosder/issue/50289/562957

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