ISSN: 2791-7460
Volume : 4 Issue : 1 Year : 2024

Articles are Open Access and Licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.

GEOGRAPHIES, PLANNING & TOURISM STUDIOS - GPT-Studios: 4 (1)
Volume: 4  Issue: 1 - 2024
COVER
1.Cover Page
GPT Studios
Page I

EDITORIAL
2.Editorial
Emine Cihangir, Kbra Cihangir amur, Mehmet eremet
Pages II - VI

RESEARCH
3.Measuring the Level of Food Neophobia of Gastronomy and Culinary Arts Students
Erol Gegin, Hazal eval zbek
doi: 10.5505/gpts.2024.53825  Pages 1 - 10
Gda neofobisi, yeni gdalar deneme korkusunu ifade eder ve bu korkunun beslenme zorluklarna neden olabilecei belirtilir. Bu korku, yeni gdalardan kanma eilimi olarak ortaya kabilir ve bilinmeyen gdalara kar isteksizlikle kendini gsterir. Farkllklarn demografik zellikler, blgesel faktrler, koku algs, geleneksel tat alkanlklar gibi eitli faktrlerden kaynakland belirtilerek, gda seimini etkileyen bu farkllklarn aratrma konusu olaca vurgulanmaktadr. Makalenin devamnda, gda neofobi leinin gastronomi ve mutfak sanatlar rencileri zerinde test edilmesi, bulgularn analizi ve sonularn karlmas srelerine dair bilgi verilerek almann genel hedefleri belirtilmektedir. Bu almada nicel aratrma yntemi kullanlarak anket teknii veri toplama arac olarak belirlenmitir. ki blmden oluan almann birinci blmnde demografik bilgiler, ikinci blmnde ise gda neofobisi zerine 10 soru bulunmaktadr. Bu sorular, Food Neophobia Scale adl lek kullanlarak yeni yiyecekleri deneme korkusunu deerlendirmektedir. Toplam 390 kiinin katld anket sonularnda kadn katlmclarn oran %65,9 iken erkek katlmclarn oran %34,1'dir. Ya dalmlar incelendiinde, katlmclarn %62,3' 18-21 ya aralndadr. Faktr analizi gvenirlik testi yaplm ve lein gvenilirlii deeri 0.814 olarak bulunmutur. Trkiye'deki Gastronomi ve Mutfak Sanatlar rencilerini kapsayan rneklemden rastgele seilmi 390 renci zerinden %95 gven aral ve %5 hata payyla veriler toplanmtr. Bu bulgular, Trkiyede renim grmekte olan gastronomi ve mutfak sanatlar rencilerinin genel gda neofobisi eilimlerini anlamak ve bu konuda farkl etkenleri deerlendirmek asndan nemli bir katk sunmaktadr.
Food neophobia refers to the fear of trying new foods, and it is stated that this fear can cause nutritional difficulties. This fear can manifest itself as a tendency to avoid new foods and is manifested in reluctance towards unfamiliar foods. It is stated that the differences are caused by various factors such as demographic characteristics, regional factors, smell perception, traditional taste habits, and it is emphasized that these differences affecting food choice will be the subject of research. In the rest of the article, the general objectives of the study are stated by giving information about the processes of testing the food neophobia scale on gastronomy and culinary arts students, analyzing the findings and drawing conclusions. In this study, quantitative research method was used and the survey technique was determined as the data collection tool. The study, which consists of two parts, includes demographic information in the first part, and 10 questions on food neophobia in the second part. These questions assess the fear of trying new foods using a scale called the Food Neophobia Scale. In the survey results in which a total of 390 people participated, the rate of female participants was 65.9%, while the rate of male participants was 34.1%. When the age distributions are examined, 62.3% of the participants are between the ages of 18-21. Factor analysis reliability test was performed and the reliability value of the scale was found to be 0.814. Data was collected with a 95% confidence interval and a 5% margin of error from 390 randomly selected students from the sample of Gastronomy and Culinary Arts students in Turkey. These findings make an important contribution to understanding the general food neophobia tendencies of gastronomy and culinary arts students studying in Turkey and to evaluate different factors in this regard.

4.Planning of Nature Education in Mount Ararat and its Surrounding
Adem Yulu
doi: 10.5505/gpts.2024.99609  Pages 11 - 31
Doa eitimi kapsamnda gelitirilen etkinliklerin bireylerin doaya ynelik alglar ve farkndalnn geliimi zerinde nemli bir etkisi sz konusudur. Buna bal olarak da zellikle son yllarda Trkiyenin aralarnda yer ald dnyann birok lkesinde doa eitim projeleri ve bunlara destek veren kurumlarn says giderek artmaktadr. Doa eitim projelerinin bireylerin doaya ynelik farkndalklarnn geliiminde etkisi bilinmesine ramen zellikle proje ieriklerine uygun doa eitim alanlarnn belirlenmesi ve etkinlik uygulama planlarnn hazrlanmas konusunda ortaya kan eitli zorluklar nedeniyle doa eitim projelerine bavurular ou zaman snrl olabilmektedir. Bu alma, bu noktada Ar Da ve yakn evresi zelinde TBTAK 4004-Doa Eitimi ve Bilim Okullar Destekleme Programlarna bavuru yapmak isteyen kurumlarn ve aratrmaclarn yararlanabilmesi iin doa eitim alanlarnn belirlenmesi ve farkl tematik rnek etkinlik uygulama planlarnn hazrlanmasna odaklanmtr. Aratrmada nitel aratrma yntemlerinden eylem aratrmas yntemi benimsenmitir. alma sonunda, Ar Da ve yakn evresinde doa eitim alanlarna ve eitli proje ieriklerine uygun olarak belirlenen 5 (be) ana lokasyonda 7 (yedi) etkinlik uygulama plan gelitirilmitir.
Activities developed within the scope of nature education have a significant impact on the development of individuals' perceptions and awareness of nature. Nature education projects and the number of institutions supporting them have been increasing in many countries around the world, including trkiye. although the effect of nature education projects on the development of individuals' awareness of nature is widely known, various difficulties are encountered, especially in determining nature education areas suitable for the project contents and preparing activity implementation plans. The aim of this study is to contribute to the creation of a standard suitable for the content, planning, measurement, and evaluation of nature education projects by taking into account the TBTAK-supported nature tranng carried out on different dates on Mount Ar and its vicinity and the opinions of the participants, experts, and trainers involved in this project. n this study, in which the action research method was adopted as a qualitative research approach, an implementation plan of 7 (seven) activities was developed in 5 (five) main locations determined within the scope of the nature education project on Mount Ar (Ararat) and its immediate surroundings.

5.Career Management Practices of Hotels and Employees Career Satisfaction: A Research in the Cappadocia Region
Harun alhan, Buse Kk
doi: 10.5505/gpts.2024.45220  Pages 32 - 46
Rekabet evrelerinde ve teknolojideki hzl deiimden dolay nitelikli insanlarn kazanlmas ve elde tutulmasna duyulan ihtiya her zamankinden daha nemli hale gelmitir. letmelerde alanlarn kariyer ynetiminin etkili bir ekilde uygulanabilmesini salayacak rgtsel stratejilerin ynetim tarafndan planlanmas gerekmektedir. Kariyerinde ulat dzeyden tatmin olmayan veya kariyer hedeflerine ulaamayan alanlarn elde tutulmas olduka zor hale gelmektedir. Bu aratrmann temel amac otellerde kariyer ynetimi uygulamalar ile alanlarn kariyer tatmini ilikisini incelemektir. Bu ama dorultusunda Kapadokya blgesinde bir alan aratrmas yaplmtr. 4 ve 5 yldzl otellerin alanlarndan anket teknii ile kolayda rnekleme yntemiyle 400 veri toplanmtr. Veri analizi kapsamnda, baz merkezi eilim ltleri ile deikenlerin alt boyutlarn ortaya karmak iin aklayc faktr analizinden yararlanlmtr. Deikenler aras ilikileri incelemek zere Pearson korelasyon analizi uygulanmtr. Analizler sonucunda, otellerde iin niteliine uygun personel seimi yapma, alanlarn yeteneklerine gre grev ve yetkiler verme, ie yeni balayan alanlar iin eitim verme ve alanlarn yaptklar i konusunda ne kadar baarl olduklarnn deerlendirmeye ynelik uygulamalarn youn ekilde yapld anlalmtr. Dier taraftan otellerde alanlarn st grevlere ulaabilmesi iin izleyecekleri yollarn nceden belirleme, alanlara mesleklerinde ilerlemeleri konusunda gerekli rgtsel yardm verme, personelin gelecekte alabilecei ileri planlamaya ynelik uygulamalarn ise olduka az yapld bulgusuna ulalmtr. Ayrca, otellerin kariyer ynetimi uygulamalar ile alanlarn kariyer tatmini arasnda anlaml ve pozitif ynl bir iliki olduu ortaya koyulmutur.
Rapid changes in competitive environments and technology have made it more important than ever to acquire and retain qualified people. Organizational strategies that will ensure the effective implementation of career management in businesses need to be planned by the management. Employers struggle to retain workers who are unhappy with their jobs or can't reach their goals. The primary goal of this study is to investigate the relationship between hotel career management practices and employee job satisfaction. To achieve this, we conducted a field study in the Cappadocia region. 400 survey data were collected through the questionnaire technique from the employees of 4 and 5 star hotels by convenience sampling method. We employed some central tendency measures and explanatory factor analysis. We applied Pearson correlation analysis to examine the relationships between variables. The analysis revealed that hotels actively employ strategies to choose employees who are fit for their roles, allocate tasks and responsibilities based on their skills, train new hires, and assess their job performance. On the other hand, it has been found that practices such as determining in advance the paths that employees will follow in order to reach higher positions in hotels, providing the necessary organizational assistance to employees to progress in their professions, and planning the jobs that the personnel can do in the future are implemented very rarely. Additionally, research reveals a significant and positive relationship between hotel career management practices and employees' career satisfaction.

6.Tourism in Antalya from Past to Present: An Interview with Hseyin imrin
Burcu Gk Olgun
doi: 10.5505/gpts.2024.41636  Pages 47 - 54
Bu almada Antalyann ilk Almanca dili profesyonel turist rehberlerinden olan, Antalya ili ve turizmle ilgili birok yayn bulunan Hseyin MRNin gznden gemiten gnmze Antalyadaki turizm faaliyetlerini deerlendirmek amalanmtr. Bu amala Hseyin MRN ile Antalya ili merkezinde bulunan Mermerli Parknda, 24 ubat 2024 tarihinde saatlik yz yze bir sylei gerekletirilmitir. Hseyin MRN, syleide gemiten gnmze Antalyadaki turizm faaliyetlerine ilikin sorulara kendi deneyimlerine, gzlemlerine, anlarna ve almalarna dayanarak cevaplar vermitir. Bylece almada Antalyadaki ve Antalyann nemli bir destinasyon olmas sebebiyle Trkiyedeki turistik faaliyetlerin gemiten gnmze geirdii aamalar nc bir turizmcinin tanklyla sunulmutur.
This study aims to evaluate the touristic activities in Antalya from past to present through the eyes of Hseyin MRN, one of the first German-language professional tourist guides of Antalya, who has many publications on Antalya province and tourism. For this purpose, three hours face-to-face interview was conducted with Hseyin MRN at Mermerli Park in the center of Antalya on February 24, 2024. In the interview, Hseyin MRN answered questions about touristic activities in Antalya from past to present based on his own experiences, observations, memories and studies. Thus, in this study, the stages of touristic activities in Antalya, and in Turkey since Antalya is an important destination, from past to present are presented with the testimony of a pioneering tourism expert.

7.Cyprus Meyhane Flavors in the Context of Gastronomy Tourism: Case of North Cyprus
zlem Altun, Servet Nasfolu Elidemir, Mete nal Girgen, Ayse Demir
doi: 10.5505/gpts.2024.02996  Pages 55 - 66
Gnmzn eitli turizm endstrisinde gastronomi turizmi de olduka nemli bir yerdedir. Yeme-imeye olan ilgileri nedeniyle gnmzde pek ok kii gezi planlarn gastronomi kltrnn gl olduu lkeleri ve lokasyonlar baz alarak yapmaktadr. Akdeniz'in nc byk adas olan Kbrs, son derece gelimi bir mutfak ve yan gastronomik rnlere sahiptir. Bu aratrmann temel amac Kbrs'n yeme-ime kltrndeki meyhane lezzetlerini tantmak ve dnya apnda poplerlik kazanan gastronomi turizmi kavramn aklamaktr. Kbrs'n mutfak geleneinde olduka nem verilen lezzetlerin tantlmas ikincil bir ama olarak almada ne kmaktadr. Gastronomi turizmi iin Kbrs'a gelen ve lkede hangi lezzetleri denemeleri gerektiini bilmek isteyen ziyaretilere de klavuz nitelii tamay amalamaktadr. Literatr taramasnda Kbrs meyhane lezzetleri zerine kapsaml bir akademik aratrmaya rastlanmamtr. Literatre de katk salayacak bu alma gastronomi turizmi almalar ile birok farkl medeniyetin bulutuu Kbrs'n lezzetleri ve yemeklerinin ok gzel bir rneidir. "Gastronomi" ve "gastronomi turizmi" kavramlarna aklk getirecek alma, Kuzey Kbrs'n yemek, kltr ve tercihlerine ilikin ender akademik incelemelerden birisidir. almann geerliini salamak amacyla genel olarak Kbrs mutfana ilikin bir literatr taramas yaplmas amalanm olup, Kbrs mutfak geleneinin korunarak gelecek nesillere aktarlmas hedeflenmitir.
Anahtar Kelimeler: Gastronomi Turizmi, Kbrs Mutfak Kltr, Meyhane.
In today's diverse tourism industry, gastronomy tourism is quite significant. Due to their interest in food and drink, many people today base their trip plans on the nations and locations where the gastronomy culture is strong. Cyprus, the third-largest island in the Mediterranean, has a tremendously developed culinary and alcoholic tradition. The primary goal of this research is to introduce the flavors of taverns meyhanes in Cyprus' eating and drinking culture and to explain the notion of gastronomy tourism, which has gained popularity worldwide. The promotion of tastes, which are highly valued in Cyprus's culinary tradition, serves as a secondary goal. It also invites visitors who are coming to Cyprus for gastronomy tourism and want to know what flavors they should try when they get there. There was no thorough academic investigation on Cyprus meyhane tastes in the literature review. A very fine illustration of Cyprus's tastes and food, where many different civilizations converge, will be provided by the study of gastronomy tourism, which will also add to the body of literature. The study will clarify the terms "gastronomy" and "gastronomy tourism," and it will be the first academic examination of Northern Cyprus's food, culture, and preferences. It is intended to undertake a literature review on the Cyprus cuisine generally in order to ensure the validity of the study. On the other hand, it's important to preserve the Cypriot culinary tradition and pass it on to future generations.
Keywords: Gastronomy Tourism, Cyprus Culinary Culture, Tavern.

REVIEW
8.Thinking tourism spaces together with post-modern geographies.
Fatih Volkan Tr, smail Kervankran
doi: 10.5505/gpts.2024.18209  Pages 67 - 86
Bu alma; beer corafyada 1980lerden beri sregelen bir eletirel paradigma olan post-modern corafya ve post-modern grnmlerin turizm mekanlar zerindeki tezahrlerini anlamaya almak amacyla hazrlanmtr. Bu kapsamda, ilgili literatr zerinden almann snrlar ierisinde kalan post-modern teori ve post-modern corafya literatr incelenmitir ve bu incelemeler sonucunda sosyo-ekonomik durumlarn ve dier birok parametrelerin zaman ierisinde geirdii krlmalar, mekanlar zerinde somutlaarak karmak yaplar beraberinde getirmitir. Bu balamda almada ele alnan baz post-modern grnmlerin ve post-modern corafyalarn neler olduunu, nasl bir ilikisellik erevesinde ekillendiklerini ve bu erevede ekillenen grnmleri turizm mekanlar zerinden aktarmaya allmtr. Bu almann temel motivasyonu, turizm mekanlarnn yeniden yaplanmasn ve retilmesini post-modern corafyalarla birlikte dnmenin gerekliliini tartmaktr.
Post-modernism, along with its relational foundations, is increasingly permeating our lives and transforming our daily routines. Therefore, the spatial planes mirror these changes, and the geography discipline encompasses this situation within its research domain. From this point of view, this theoretical study has been prepared to try to understand the manifestations of post-modern geography and post-modern views on tourism spaces, which have been a critical paradigm in human geography since the 1980s. In this context, post-modern theory and post-modern geography literature within the boundaries of the study were analyzed through the relevant literature. The fractures of changing socio-economic conditions and many other parameters over time have brought about complex structures by materializing in spaces. We have attempted to comprehend the meaning of post-modern geographies and their formation within the framework of relationality. Additionally, we have attempted to communicate the perspectives formed within this framework through tourism spaces. The main goal of this study is to discuss the necessity of considering the restructuring and production of tourism spaces in conjunction with post-modern geographies.

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