Purpose: Interactions between local people and guests/visitors are the main elements of tourism experience. And local festivals, considered as a significant part of festival tourism, are quite important in this context. Though many studies have been conducted about interaction between local residents and guests tourists, emotional solidarity remains as a concept which has not yet been studied much in tourism literature on local festivals. The aim of this study is to examine emotional solidarity in tourism festival literature and to determine the relationships between perceptions of local people related to social impacts of festivals and emotional solidarity they feel for guests/visitors.Design/methodology/approach: In line with this purpose, a quantitative approach was adopted, and 19th weaving, culture and handicrafts festival held in Buldan was chosen to be studied as it is an important festival for local people dwelling in Buldan, Denizli province located in Aegean Region in Turkey. The study data were obtained through questionnaire method conducted with Buldan residents during the 19th festival (June, 28th–30th, 2019). The sample was determined with random sampling method.Findings: The data were analyzed via factor and regression analyses. As a result of factor analysis, social impacts of the festivals were grouped under 6 factors (under 3 subfactors of social benefits: communal benefits, cultural–educational benefits, social unity benefits; under 3 subfactors of social costs: concerns related to social resources, concerns related to life quality and concerns related to social order).Practical implications: Local people's perceptions of social impacts of festivals must be determined in order to find their impacts on emotional solidarity, and deficiencies must be remedied. Local governments who organize festivals to invigorate local economies usually try to attract more visitors with the purpose of maximizing economic impacts of festivals, and this is done without placing much importance on the social problems and social change that may arise in the future (Crandall, 1994).Originality/value: Relationships were determined between emotional solidarity and residents' perceptions towards social and cultural–educational benefits as well as their concerns related to social resources and life quality.

The purpose of this study is to examine online reviews on michelin star restaurants in terms of which vary according to the user to be useful and to evaluate the factors affecting the overall assessment. For this aim, the online reviews about michelin star restaurants on the website TripAdvisor are examined. Among 32.225 online user reviews in total, 3.622 reviews are analyzed. Considering online reviews with regard to michelin star restaurants, it is concluded that reviews with more helpful than three and three are more negative towards the value, atmosphere, food, service and overall evaluation. When the relationship between overall evaluation and value, atmosphere, food, service is inspected, it is seen that value is the variable that describes the overall evaluation best and then food comes second, third is atmosphere. ÖzetBu çalışmada, michelin yıldızlı restoran yorumlarının, kullanıcılara faydalı olmalarına göre farklılık gösterip göstermediği araştırılmış ve genel değerlendirmeyi etkileyen faktörler incelenmiştir. Bu amaca yönelik olarak, TripAdvisor seyahat yorum sitesinde üç yıldızlı Michelin restoranlarına ait online yorumlar ele alınmıştır. Yorum sayısı 50’nin altında olan restoranların yorumları araştırmaya dâhil edilmemiş ve sadece İngilizce yazılan yorumlar ele alınmıştır. Bu kriterler dikkate alınarak 3 yıldızlı michelin restoran işletmesine ait 32.225 yorumdan sadece 3.622 tüketici yorumu incelenmiştir. İncelenen yorumlara göre; üç ve üçten daha fazla faydalı olan yorumları yazanlar michelin yıldızlı restoranların değerini, atmosferini, hizmetini, yemeklerini ve genelinde daha olumsuz yaklaşmaktadır. Michelin yıldızlı restoranların genel değerlendirilmesini, en iyi açıklayan değişkenin değer olduğu, sonra yemeğin geldiği daha sonra atmosferin geldiği görülmektedir.

Factors that affect rankings of restaurants are not clearly known despite the importance of these businesses in promoting the cuisine and local foods within the scope of gastronomy tourism. Restaurants need to be rated in order to...

This study involves an analysis of residents’ perceptions towards tourism impacts. In line with this purpose, secondary data were analyzed first and then data were collected through field research. Field research involved using questionnaire forms to collect data. Questionnaires were implemented through face-to-face method with the residents of Karahayıt destination. Factor analysis was conducted with the purpose of identifying variable groups of the perceptions towards thermal tourism impacts, and regression analysis was conducted to analyze the factors impacting the support of residents for thermal tourism development. As a result of factor analysis, statements were grouped under four factors in scope of classifications differentiating these as social and living costs-benefits. Regression analysis was conducted for the relation between support of residents for the developments of thermal tourism, and social and living costs-benefits. The findings showed that social benefit, living benefit, living cost and social cost variables had a significant impact on the support of residents for the developments of thermal tourism. The independent variable with the highest explanation rate in regard to the dependent variable was found to be social benefit, followed by living benefit, living cost and social cost. Keywords: Residents. Residents’ Perceptions. Thermal Tourism. Thermal Tourism Development.

This research aims to determine the contents, cooking, and serving styles of local Turkish coffee kinds in Türkiye and to reveal their differences from traditional Turkish coffee. In addition, the distribution of local Turkish coffee kinds determined according to cities and regions was determined. Document analysis was applied to determine the features of local Turkish coffee kinds. In the document analysis, local Turkish coffee kinds are divided into three basic categories according to the codes of “coffee content,” “serving style,” “cooking method,” and “difference from traditional Turkish coffee.” Turkish coffee in the first category is prepared without using coffee powder, and local Turkish coffee kinds in the second category differ from traditional Turkish coffee with their features such as the coffee beans are roasted and ground, the presentation of the coffee, the degree of cooking, and the cooking method of the coffee. Different products (local products) are mixed into the coffees in the last local Turkish coffee category. Additionally, local Turkish coffees specific to cities were collected under the “city/region authenticity” code. Black Cumin Coffee, Mırra Coffee, Menengic Coffee, Kenger Coffee, Turkish coffee cooked in a cup, and Dibek Coffee are common local Turkish coffee kinds in some cities and regions.