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 study explores dimensions of heritage tourism experiences utilizing the user-generated content (UGC) on a travel sharing website and offers insight for understanding the factors that can affect the heritage tourists’ evaluation of travel experiences at a destination. For this purpose, a content analysis of 5212 heritage experience reviews posted for heritage sites on a UGC travel website, TripAdvisor, is conducted. An analysis of reviews revealed 59 items forming six dimensions that include authenticity, the importance of guides, cultural values, sense of heritage, local hospitality and awe. Theoretical and managerial implications are discussed as well as limitations. Suggestions for further research are provided.

Purpose: The aim of the study is to determine the effect of street food experience on behavioural intention and to determine the relationship between the street food experiences and behavioural intention.Design/methodology/approach: In this research, a quantitative research method and a structured questionnaire form are used. The author has used a 48-item questionnaire. The questionnaire contains three categories. In the first section of the questionnaire form, there were 14 questions to determine gender, education, age, income state and demographic findings of the participants. In other sections, a Likert scale with 5 points (strongly agree–strongly disagree) was used.Findings: It was found that street food experience affects behavioural intention and also there is a significant positive relationship between street food and behavioural intention. The research includes constructive propositions for many institutions and organisations such as local businesses and local governments. In spite of the shortcomings of basic research about the impact of the street food experience on behavioural intention of the tourist, there is still some need of other with a wider sample and different studies to understand the impacts of street food experience. In addition, future studies can focus on the relationship between street food experience and food culture.Originality/value: In tourism literature, there are so many research studies that examine tourist experience. Many of these studies are about the relationships between food and cultural experience. Nevertheless, no study has been conducted on similar relationships between street food and behavioural intentions in the literature. There are also some other studies that discuss different types of tourism experience. However, there has not been found any research on tourist experience of street food. In prior studies, rather than street food impacts on experience, food impacts on tourist experience have been emphasised. In this way, this study is important in terms of contributing both qualitative and quantitative studies.

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.