Purpose: Awareness of environmental and environmental ethical behaviours are increasing day by day in the hospitality sector. Concepts are examined more and more from the “green” point of view. This study aims to reveal the impact of green transformational leadership on green creativity and the mediating effects of green organizational citizenship behaviours in the relationship between green transformational leadership and green creativity in the context of hospitality.Design/methodology/approach: This study was designed according to the quantitative approach. Hotel employees in Istanbul, Turkey (N = 201) provided data later analysed in three stages. First, JAMOVI software outputs provided descriptive statistics. Second, confirmatory factor analyses ensured the validity of the research. Third, SmartPLS was used to test the hypotheses of the study.Findings: The results revealed that green transformational leadership positively affects employees' green creativity and green organizational citizenship behaviours. Moreover, green organizational citizenship behaviours partially mediate the relationship between green transformational leadership and green creativity.Originality/value: To the best of our knowledge, no research examines the mediating effect of green organizational citizenship behaviours in the relationship between green transformational leadership and green creativity. This research will contribute to the relevant literature by filling this gap. This study is original in its attempt to reveal the nature of green organizational behaviours of hospitality employees. It contributes to the literature on green transformational leadership, green creativity and green organizational citizenship behaviours.

This paper aims to review the slow tourism literature using a bibliometric analysis approach. In the current study parameters such as the annual number of publications, the most contributing countries, the most contributing organizations, the most cited studies in Web of Science (WoS), the most productive authors, and the most productive journals were examined. Furthermore, keywords were used to identify the field structure. VOSviewer software was used to find out the leading trends in this slow tourism literature. Thirty-eight studies were found with the help of the WoS database, over the period from 1975- June 2020. Results indicated that: the literature on slow tourism is growing remarkably; four studies accounted for more than 30 citations; Conwey, D and Timms, B.F were the most prolific authors; in terms of documents, the USA was the leading country in the topic of slow tourism; Indiana University (System and Bloomington Campus) was the most productive institution with a total of 5 papers. The journal, Tourism Recreation Research was the top contributor to the related literature. According to a keywords analysis the most recently studied concepts were related to tourist experiences and place attachments (2018-2020), while the older concepts were linked to alternative tourism and leisure (2014-2016).

Despite its importance to both tourism destinations and scholars, there is no record of research via bibliometric analysis of the length of stay (LOS). This paper, therefore, aims to provide a bibliometric analysis of LOS in tourism, based on publications in the Web of Science database (WOS). For this purpose, 60 documents published in top- tier tourism journals were analysed through bibliometric analysis. The research data was processed, and bibliographic display maps were created using the Visualisation of Similarities (VOS) viewer software. This study focuses mainly on 10 parameters, such as top contributing authors, countries and organisations, the most cited articles, the annual number of publications, the co-occurrence of author keywords in papers, the co-citation analysis of authors and journals, and the bibliographic coupling of countries and authors.

Purpose: In the field of tourism, numerous studies have been conducted on tourists' food experiences. However, more studies are needed to comprehend tourists' dining experience in unique cuisines. Thus, the main purpose of this study was to examine the components of tourists' dining experiences related to palace cuisine foods.Design/methodology/approach: In this study, a qualitative approach was adopted to capture the components of tourists' dining experiences. The online narratives of tourists (n = 911) who had experienced Ottoman palace cuisine in Istanbul were obtained from an online travel platform (TripAdvisor) and analyzed using content analysis.Findings: Seven main components were revealed: perceived authenticity, perceived service quality, knowledge, a sense of royalty, food specialties and attributes, a memorable experience and a sense of awe.Practical implications: By identifying components of the palace cuisine dining experience and their relevant importance, the findings of this study can increase service providers' knowledge and facilitate their jobs. To be able to meet the expectations of tourists experiencing the palace cuisine, service providers can improve their services by considering research results.Originality/value: Results revealed that obtained six dimensions were parallel with previous studies on food experience; however, this study uncovered a previously unexplored dimension named a sense of royalty. This can be shown as the unique contribution of this study to the tourist food experience literature.

This study investigates yoga travellers’ experiences in guided tours organized by the renowned online travel platform, Tripaneer. Travellers’ online narratives (N = 880) regarding three main yoga destinations were collected and examined through content analysis. Six main components were revealed: yoga facilities and services, a sense of awe, the overall benefits of yoga, a memorable experience, social interaction and learning about the local culture.