This research explores the impact of authenticity and involvement on destination image, aiming to comprehend visitor satisfaction, experience quality, re-patronage intentions, willingness to pay more, and word-of-mouth. Structural equation modelling was employed for analysis using data from 394 visitors to Side, Turkey. According to research findings, authenticity and involvement positively influence destination image. The findings demonstrate that developing re-patronage intentions, word-of-mouth recommendations, and willingness to pay more can be facilitated through experience quality and satisfaction. Also, it is proved that satisfaction is positively influenced by destination image. Moreover, authenticity and involvement positively influence destination image. According to research results, to increase willingness to pay, it is imperative to offer a high-quality cultural tourism experience, wherein tourists gain knowledge about the heritage destination and enjoy the experience while deeply engaging with the surroundings. Furthermore, public and private organisations should design visitor experiences that consider authenticity and involvement to enhance destination image and increase customer satisfaction.

The food industry has significantly expanded and become globalized due to the growth of the economies of many countries and an increasing world population. The industry is consequently facing major sustainability challenges. Food, which is critical to the existence of humanity and is affected by the world’s ecosystems and human intervention, is a fundamental issue within academic research, especially in terms of sustainability. Using a bibliometric approach, this paper analyzed studies on sustainability in the food industry in the context of the most cited articles, trends in the number of articles, most influential journals, most influential authors, most productive and influential institutions and countries, and future research directions. The software tools Bibliometrix 3.1.4 R-package and VOSviewer 1.6.18.0 were used together to analyze the dataset, which was obtained from the Web of Science database. The results indicated that Sustainability, Journal of Cleaner Production, and Frontiers in Sustainable Food Systems are the most important journals in this field, with the greatest number of articles published. Analyses of the network and overlay visualization of keyword co-occurrences identified six different research clusters. Since climate change and food security issues are in alignment with each other, sustainable food chains and social aspects are an important cross-cutting area of research. The results showed that future research should be multi-disciplinary and involve adjacent fields, including agriculture, agroecology, and climate science. There is also a need for research in the field of economic and social sustainability in the food industry. Studying the research topics found in the thematic map analysis, such as the effect of a sustainable diet on the food chain and the relationships among the agri-food system, sustainable agriculture, sustainable food systems, and sustainability of the food chain, is recommended for future research.

With the rise of environmental awareness, trends of avoiding food waste and reducing carbon emissions trends have generated green business opportunities for the food and beverage industry. In this industry, the competitive advantage provided by high service quality is an important factor. In this context, the effects of perceived service quality on green restaurants’ image and customers’ revisit intentions were investigated. Moreover, the effects of green restaurants’ image on revisit intention were discussed. The GRSERV scale was used to measure the service quality of green restaurants in İstanbul; a total of 356 questionnaires were collected. Partial least squares (PLS) path analysis showed that the perceived service quality by customers visiting green restaurant businesses has a positive impact on both green restaurant image and revisit intention. It has also been determined that green restaurant image has significant effects on revisit intention.

E-commerce and tourism have all seen a lot of growth and development recently in both business and academia. The tourism sector has significantly changed because of the growth of e-commerce platforms, as more and more consumers buy their rooms and tickets online. The academics conducted further research to understand the impact of e-commerce platforms on the tourism industry, leading to the development of these two specific fields’ body of literature. A bibliometric review was carried out to draw the trends of the research conducted to date in the field of e-commerce and tourism. Thus, it is possible to have a general overview of the literature for academics to intent to conducting future research. Employing bibliometric analysis with Biblimetrix software on 456 publications from the Web of Science database covering the years from 2000 to 2022, this study identifies predominant themes and research trends in the field. The terms “e-commerce” and “tourism” were used as keywords. During the analysis, six research questions were answered and results were combined with Resource Dependence Theory. Australia and China which are the first two countries in terms of citations. China is the outstanding country for author collaborations. Co-citation network analysis identified four clusters, namely management, model, satisfaction, and quality. Publications with keyword “communication”, “enterprises”, “application” and “rural” are in a decrease after 2015. Finally, future research directions were proposed.

In food production process, kitchen employees have an important role in terms of food safety. This research aims to determine the level of knowledge of food safety of employees in the kitchen of the five star hotels in the Alanya district of Antalya and has a descriptive study feature. Purposive Sampling method was used and due to the time and cost limitations, only the kitchen employees in Alanya who are working in Okurcalar town were included in this research. Questionnaire form used as data collection method. The obtained data analyzed by statistical package program. Percentage, frequency and chi-square analysis results are given. As a result of the research, it is seen that the ratio of having a food safety training is higher among the personnel working all year compared to the seasonal workers. Although it seems that the working year has an impact on having information about food safety, it has been revealed that one quarter of the participants have never heard of the HACCP system.