Many studies have modeled several different concepts to explain destination loyalty; however, none have integrated place-oriented (e.g., destination image, place attachment) and people-oriented concepts (e.g., cultural distance, social distance, and emotional solidarity) for their relative influences on loyalty. The current study tested the influence of destination image (place-oriented) and perceived distances (people-oriented) as antecedents of place attachment (place-oriented) and emotional solidarity (people-oriented) for their relative influences on destination loyalty. Survey data collected from both domestic (n=260) and international (n=250) visitors to a city in Turkey, Antalya, revealed that place-oriented concepts (cognitive and affective destination images and place attachment) are better predictors of destination loyalty than people-oriented concepts (cultural distance, social distance, and emotional solidarity). Together, they explain about half of the variance in destination loyalty, 42% in past loyalty and 60% in future loyalty.

The purpose of this research is to determine the socio-cultural, economic, and environmental effects of tourism perceived by the local community living in Manavgat/Turkey on the satisfaction with the tourism development, to identify the effect of this satisfaction with tourism development, and to ascertain the moderator role of the demographic variables in this relationship. The population of the research is the local community living in Manavgat/Turkey. EFA, CFA, path analyzes, and Slope difference tests have been performed through 384 surveys collected from the local community. As a result, it has been determined that perceived socio-cultural, economic, and environmental positive effects of tourism and negative environmental effects have an impact on satisfaction with tourism development. Meanwhile, it has been determined that the local community's satisfaction with tourism development affects the attitude and gender has a moderator role on this effect. In line with these results, public institutions, tourism professionals, and non-governmental organizations in Manavgat will be able to better perceive the local community's attitudes and behaviors.

This study aimed to examine value co‐creation as a predictor of customer satisfaction and emotional well‐being using a comprehensive research model. It investigated the personal (customer extraversion and agreeableness) and situational (customer–employee rapport) variables that influence value co‐creation (customer participation and citizenship behaviors) and, consequently, lead to customer satisfaction and emotional well‐being. The tourism sector was selected for the study because value co‐creation, satisfaction, and emotional well‐being are crucial for hotel managers and academic researchers in the dynamic and competitive service environment. Around 400 tourists in Turkey participated in the field research. Data analysis with partial least squares structural equation modeling showed that extraversion and agreeableness positively influenced customer–employee rapport and value co‐creation; agreeable and extroverted customers are more likely to positively interact with the service staff and engage in value co‐creation. Customer–employee rapport positively affects value co‐creation, customer satisfaction, and emotional well‐being. Value co‐creation has a significant positive impact on customer satisfaction and emotional well‐being. The results contribute to the literature by testing an original model illustrating customers' role in value co‐creation. Customer personalities shape value co‐creation in dyadic exchange relationships. Their personalities, behaviors, and interactions during the service process shape their satisfaction and emotional well‐being. This study contributes to the social exchange theory and service‐dominant logic perspectives by providing empirical evidence regarding the significant direct impact of value co‐creation on tourists' emotional well‐being.

The aim of this research is to test the relationship between the service quality of restaurants and electronic word-of-mouth (eWOM) communication, satisfaction, and behavioural intention and to analyse the moderating effect of the restaurant atmosphere in the relationship between service quality and eWOM. The population of the research consists of local tourists who come to the restaurants located in the city centre of Diyarbakır. Questionnaires were used to obtain the data of the research. The data were analysed using 385 surveys collected from restaurant customers using package programs (SPSS and AMOS). As a result of explanatory factor analysis, 4 service quality dimensions were determined in restaurants (tangibles, assurance, reliability, empathy), and then confirmatory factor analysis, second-order confirmatory factor analysis, a measurement model, and path analyses were carried out. According to the results of the analysis, it was determined that the service quality dimensions of the restaurants have effects on satisfaction and eWOM. In addition, restaurant atmosphere has been found to have a moderating effect on the effect of service quality dimensions on eWOM in restaurants.