The main purpose of this paper is to determine front office emloyees’ organisational stres factors and investigate the effect of organisational stress factors on their motivation in hotel establishments. Also, the relationship between organizational stress and motivation, whether organizational stress factors differ according to demographic data, have been determined sub-objectives of this research. The data of this research has been collected from 420 front office employees who is working four and five star hotels, by using convenience sampling technique with the help of a survey that is adapted from the literature between June and October 2019. The surveys were filled by front office employees with face to face technique. The data which’s obtained, in addition to descriptive statistics, were analyzed with parametric tests such as factor and variance analysis, independent sample t-test, correlation and regression analysis and non-parametric Kruskal Wallis test. As a result of the study, it was found that there was a negative relationship between organizational stress and motivation; moreover it has been found that organizational stress factors of front office emloyees has an impact to motivation in hotel establishments. The most stressful factors were found to be stress factors arising from organizational policies and stress factors arising from interpersonal relations in the organization.

In line with the increasing importance of tourism movements and experiences, the desire of individuals to experience the cuisines of different cultures in various parts of the world and their interest in ethnic restaurants have increased. In this direction, people provide information flow to both businesses and potential customers by sharing their experiences and complaints on various platforms and giving feedback. In this study, Far East ethnic restaurants, which are very popular among ethnic cuisines, are discussed. Customer complaints on the Tripadvisor.com site for 9 ethnic restaurants operating in Istanbul, serving Korean, Chinese and Japanese cuisine concepts were analysed using the content analysis technique, one of the qualitative research methods. According to the findings; customers mostly shared complaints about product and service quality. In addition to this, price and physical conditions are other issues that customers complain about. As a result of the study, suggestions were made in order to ensure customer satisfaction and reduce complaints.

Due to the developments in the tourism industry in the 21st century, gastronomytourism is also making rapid progress. Especially, the elimination of seasonality, which is one of the biggest problems of mass tourism, and its close relationship with the cultural infrastructure of destinations causes destinations to prioritize gastronomy in tourism competition. Knowing the own strengths of destinations related to gastronomytourism can lead to competitive advantage. At the helm of these strengths are the facilities related to gastronomy tourism. In the view of such information, it is aimed to make a conceptual examination of gastronomic tourism facilities in this study. In addition, it is aimed to compile and collect scattered information about gastronomic tourism facilities with the help of this study. In the study, evaluations of gastronomic tourism facilities were carried out in the context of structures, land uses and routes. Besides filling a gap in the literature of the research it is think to contribute to the decision making process of gastronomy tourism stakeholders. These contributions make the study significant.

Due to the developments in the tourism industry in the 21st century, gastronomytourism is also making rapid progress. Especially, the elimination of seasonality, which is one of the biggest problems of mass tourism, and its close relationship with the cultural infrastructure of destinations causes destinations to prioritize gastronomy in tourism competition. Knowing the own strengths of destinations related to gastronomytourism can lead to competitive advantage. At the helm of these strengths are the facilities related to gastronomy tourism. In the view of such information, it is aimed to make a conceptual examination of gastronomic tourism facilities in this study. In addition, it is aimed to compile and collect scattered information about gastronomic tourism facilities with the help of this study. In the study, evaluations of gastronomic tourism facilities were carried out in the context of structures, land uses and routes. Besides filling a gap in the literature of the research it is think to contribute to the decision making process of gastronomy tourism stakeholders. These contributions make the study significant.

Since the first periods of history, human beings have traveled from one place to another in order to meet their need for food and water. Over time, it developed its production methods and became settled in a position to produce its own food around a certain water source. Today, eating and drinking goes beyond individual necessity and turns into an activity that people do for pleasure, and individuals tend to travel in order to taste the flavors offered by a popular restaurant, to have an idea about the food and culinary cultures of the countries, or to have gastronomic experiences. In this study, in order to examine and compare the gastronomic tour programs of travel companies operating in Turkey and Italy, an internet-based search was made and the tour programs of the agencies that organize Gastronomy tours in the two countries were subjected to content analysis. 21 tour programs from each country belonging to different agencies were examined. In line with the research findings, it is seen that the gastronomic tours organized in Turkey are more culturally focused, more oriented towards gastronomic tasting events, and tour programs that offer the visitor experience such as harvesting and cooking activities are weaker than tours in Italy. In addition, in terms of tour duration, it can be said that the tours organized in Turkey are between 2-4 days, while the gastronomic tours organized in Italy offer more gastronomic experience in a longer period of 3 to 8 days

With the development of technology, the development of robot and robotic technologies has begun to be used in the tourism industry as well as in all industries. In light of these developments, the study chose the Henn-na hotel as a typical case sample and analyzed 328 visitor reviews about the hotel on Tripadvisor and Booking. As a result of these analyzes, three themes (robots and robotics performance, visitor emotions and experiences, and price performance) were determined by using thematic analysis method and making use of the literature. It aims to contribute to the discussions about the visitor comments and complaints about the use of robot and robotic technologies in the tourism industry and the use of these technologies in tourism. When the comments and complaints about the performance of robots and robotics are analyzed in line with the results of the case study, it has not been clarified yet whether robots and robotics provide a complete replacement for the human-labor factor. Analysis of the emotions and experiences of visitors stated that robots and robotics were met with fun, strange and interesting, but at the same time, visitors were disappointed with the performance of robots and robotics, and robots and robotics provided services below their expectations. As a result of the analyzes made on the price performance of the Henn-na robot hotel, it was not clear whether the hotel prices were appropriate or not. Because the visitors have come up with two different poles in the performance of robots and robotics, and no definite conclusion can be reached regarding the price performance of the hotel.

Tourism, brings together many people from different cultures, societies and groups. The aforementioned people have differences in many aspects from eating and drinking habits to dressing preferences, from their sense of humor to their ethnicity, from their lifestyle to their perspective on life. While these differences create the specificity and characteristics of a society, culture or group, they also determine the characteristics that distinguish it from different societies, cultures or groups. Ethnocentrism is evaluating different cultures based on one’s own culture. Therefore, from this aspect, it shows that ethnocentrism has a close relationship with tourism in the context of local people, tourists and employees. From this point of view, the aim of this study is to reveal the development of the concept of ethnocentrism in tourism with the method of systematic literature review. For this purpose, 2848 articles obtained from Web of Science, DergiPark and National Thesis Center databases were examined. It was found that studies on ethnocentrism should be conducted by taking social interactions such as local people-tourists, tourists-tourists, tourists-tourism workers into account. The quantity and quality of these interactions vary according to touristic destinations. Therefore, with future studies, to be able to reveal the cultural structure, demographic characteristics of the destinations selected for research and to what extent local people are related to touristic activities; It will help local administrations and stakeholders, who are in charge of planning and realizing tourism activities in the destination, to handle the activities in the region in a healthier way