In recent years, it has become evident that gastronomic tourism plays a crucial role in destination development. The primary objective of this study is to investigate the impact of a destination's gastronomy image on behavioral intentions toward that destination and to explore whether customer satisfaction potentially serves as a mediating factor. Within this context, we examined the effects of various components contributing to a destination's gastronomic image, such as culinary culture, food and beverage businesses, and gastronomy activities, on behavioral intentions. We also explored the mediating role of customer satisfaction using SPSS and AMOS software. The research findings conclusively show that a destination's gastronomy image significantly influences behavioral intentions, with customer satisfaction partially mediating this influence. Based on the study's results and comparative discussions, we offer recommendations to the relevant literature, destination management entities, businesses in the gastronomy sector, and tourism policy makers. It is anticipated that the implementation of these suggestions will enhance the gastronomic image of destinations, increase overall satisfaction levels, and consequently, boost behavioral intentions.

There are many variables that affect employee performance in working life. Some of these variables originate from individuals, while others are caused by external factors. One of the individual factors that affects employee performance is perceived overqualification. The purpose of this study is to reveal the effect of perceived overqualification on employee performance. That's why in this research, the effect of perceived overqualification in the hospitality industry on employee performance is discussed. The data of the current study, which utilized 138 usable questionnaires, were collected from the kitchen staff of 4- and 5-star hotels in Nevşehir. As a result of the analysis made with the data collected, it was found that perceived overqualification negatively and significantly affects employee performance. In this context, as a result of this study, it can be said that employee performance may increase or decrease if the overqualification observed in chefs increases or decreases. In light of the results obtained as a result of the study, practical implications and suggestions have been made for future studies.

Antecedents of the Concept of Travel Intention During the Pandemic: A Case Study from Turkey / Antecedentes do Conceito de Intenção de Viagem Durante a Pandemia: Um Estudo de Caso na Turquia

The aim of this study is to examine the Thai, Korean and Chinese cuisines of the Far East. Far Eastern cuisine has a rich culinary culture that has hosted many civilizations that serve as a bridge between past and present. Thai, Korean and Chinese cuisines are the most remarkable ones among the Far Eastern cuisines. Therefore, these three cuisines have been the main focus of this study. In this study, cuisines’ history and their development are explained by giving basic information about these three countries. After this step, the general characteristics of the cuisines of these countries are mentioned. Finally, some of the foods that are prominent in these countries and identified with these countries are explained in general terms.

The aim of this study is to examine the effects of individuals’ climate change risk perceptions on artificial meat and edible insect diffusion optimism and the mediating role of food neophobia in these effects. The findings of this study are important because of the contribution that the preference behavior of innovative foods for mitigating the impact of climate change and managing climate change-induced food shortages can make within the framework of the Protection Motivation Theory. Türkiye was selected as the research region. The data obtained using quantitative analysis methods were transformed into findings through statistical analysis (such as structural equation modeling). This study revealed that individuals with high climate change risk perception evaluate alternative protein sources such as artificial meat and edible insects more positively. Food neophobia does not play an important role in these trends. This study emphasizes the importance of sustainable food consumption in combating climate change. To promote the spread of alternative protein sources, such as artificial meat and edible insects, individuals’ risk perceptions need to be increased, and food neophobia needs to be reduced. In this context, it is recommended to increase public awareness of climate change and develop educational programs. This study has the potential to contribute to the development of strategies to promote sustainable food consumption behaviors.

This study argues that local communities’ support for sustainable tourism development cannot be explained solely by the perceived benefit–cost balance, and aims to extend Social Change Theory (SET) from an environmental concern perspective. In the existing literature, local community support is largely based on rational assessments; however, the explanatory power of this approach remains limited, particularly in destinations with high environmental concern. Accordingly, this study examines the mediating role of environmental concern in the relationship between perceived tourism impacts and support for tourism development (STD), thereby testing the conditional nature of such support. Research data were collected via a structured survey from local residents (n = 414) in Rize, one of Turkey’s environmentally sensitive destinations, and the proposed theoretical model was analyzed using structural equation modeling (SEM). The findings indicate that perceived personal benefits and the positive effects of tourism significantly increase local residents’ satisfaction and their STD. In contrast, it was determined that perceived negative impacts do not directly reduce support; rather, this relationship emerges indirectly through environmental concern. These results reveal that local community support is not an automatic response but a conditional process shaped within the framework of environmental values and sustainability conditions. The study re-evaluates the explanatory power of SET through a mechanism that incorporates environmental concern and offers a more comprehensive framework for understanding local community behavior in the context of sustainable tourism. The findings highlight the decisive role of incorporating environmental sensitivities in tourism planning on local support, providing important implications for policymakers.