Zobrazeno 1 - 10
of 42
pro vyhledávání: '"Kemal Birdir"'
Autor:
Onur Kızılcık, Kemal Birdir
Publikováno v:
Tourism, Vol 33, Iss 2, Pp 29-41 (2023)
In this study, information will be explored that will contribute to increasing tourism income in destinations with low tourist expenditure per person. For this purpose, the souvenir expenditure of tourists in Turkey is examined. Souvenir stores in Su
Externí odkaz:
https://doaj.org/article/2a70ff65a546420e92a18412e9c7d04c
Publikováno v:
Tourism, Vol 31, Iss 2, Pp 39-63 (2021)
Couchsurfing (CS) is now regarded as an alternative platform that reflects changes in tourist accommodation preferences. The CS platform, based on the sharing economy, offers an opportunity to give various tourist experiences to travelers, as well as
Externí odkaz:
https://doaj.org/article/5d277db39dde4bab963e7938409f2333
Autor:
Kemal Birdir, Yasemin Akgöl
Publikováno v:
Isletme ve Iktisat Calismalari Dergisi, Vol 3, Iss 2, Pp 57-68 (2015)
Türkiye’yi ziyaret eden yabancı turistlerin gastronomi deneyimleri ve bu deneyimlerden hareketle Türk mutfağı hakkında bazı sonuçlar elde etmek ve gastronomi turizminin gelişimi için fikirler oluşturmayı amaçlayan bu araştırmada Tür
Externí odkaz:
https://doaj.org/article/149db1996652446885baee344545ef3c
Autor:
Kemal BIRDIR, Seda Derinalp CANAKCI
Publikováno v:
International Review of Management and Marketing, Vol 4, Iss 3, Pp 207-216 (2014)
The study was conducted to determine the managerial problems confronted by executive chefs working at 4 and 5-star hotels in Turkey. A survey developed by the researchers was employed as a data collection tool. Answers given by participants were anal
Externí odkaz:
https://doaj.org/article/917ff05fcf864940a2f349d1c10cbb11
Publikováno v:
Çukurova Üniversitesi İktisadi ve İdari Bilimler Fakültesi Dergisi.
The aim of this study to determine the environmental attitudes of tourist guide candidates. When the literature on this subject is examined, no study has been found on the environment and environmental attitudes of tourist guides and guide candidates
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d22c99a7f152c5ac0c225cc65751eb5b
https://doi.org/10.51945/cuiibfd.1209272
https://doi.org/10.51945/cuiibfd.1209272
Autor:
Sevda Sahilli Birdir, Kemal Birdir
Publikováno v:
International Journal of Social Sciences and Education Research. 7:274-284
Bu çalışmanın amacı, Adana Portakal Çiçeği Karnavalına katılan yerli turistlerin, karnavala katılım öncesi ve sonrası, Adana destinasyon imajına yönelik algılarını belirlemektir. Araştırmanın evrenini Adana’da Portakal Çiçe
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6aeb572053672c63b2d26bb2279831df
https://doi.org/10.24289/ijsser.890296
https://doi.org/10.24289/ijsser.890296
Autor:
Kemal Birdir, Ali Dalgiç
Publikováno v:
Tourism & Management Studies. 16:28-38
This study, based on systems theory, information processing theory, image theory, stimulus-organism-response theory and reasoned action theory, was conducted on festival visitors to investigate festival key success factors' effect on festival experie
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::29c31aaaa15dd367f8291c3bfc172b4f
https://doi.org/10.18089/tms.2020.160103
https://doi.org/10.18089/tms.2020.160103
PurposeFood experience is gaining importance in the increase of sustainable competitiveness of tourism businesses, hence the importance of food consumption measurement in the context of recent gastronomic trends. However, to the best of the authors
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0bea5fac2f27972956cd6732ed52ee8d
https://avesis.kayseri.edu.tr/publication/details/2c6d940e-9079-492e-975c-bc25d3641055/oai
https://avesis.kayseri.edu.tr/publication/details/2c6d940e-9079-492e-975c-bc25d3641055/oai
Publikováno v:
Contemporary challenges of spatial planning in tourism destinations ISBN: 9788383311494
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::05582b7126315abb19d53b61f822f464
https://doi.org/10.18778/8331-149-4.06
https://doi.org/10.18778/8331-149-4.06
Publikováno v:
Volume: 3, Issue: 4 551-561
Gastroia: Journal of Gastronomy And Travel Research
Gastroia: Journal of Gastronomy And Travel Research
Bu çalışmanın amacı, Turizm Rehberliği bölümü öğrencilerinin yeni yiyecekleri deneme korkularını ve yemeklere karşı tutumlarını ölçmektir. Bu çalışmada, tanımlayıcı ve keşfedici araştırma modellerinin her ikisi de kullanı
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::85327669d5147cbe6a9e3a082bed398b
https://doi.org/10.32958/gastoria.587550
https://doi.org/10.32958/gastoria.587550