Artificial intelligence applications and robotic technologies, which are rapidly spreading and widely used throughout the world, are discussed by different disciplines in the literature. The field of tourism draws attention as one of the disciplines in which studies on these issues have been carried out in recent years. In this context, robots come to the fore in the application areas of the tourism sector. However, it is known that there are many artificial intelligence applications that are becoming widespread or likely to become widespread day by day in the tourism sector. From this point of view, in this conceptual study, firstly artificial intelligence applications and robotic technologies were evaluated, the development of these technologies was revealed, then the current technologies used in the tourism and hospitality industry were examined, and as a result, the future of these technologies in the tourism and hospitality industry was discussed. In this context, it can be said that this study, in which the current situation is revealed and sector-experienced writers make inferences for the future, is an important study that can contribute to the literature and industry practitioners.

Bu araştırma, Türkiye’de bulunan belli başlı dört küresel jeopark adayı alanın, çevrimiçi tanıtım açısından mevcut durumunu belirlemek ve değerlendirmek üzere gerçekleştirilmiştir. Araştırmada ağırlıklı olarak ikincil veri kaynaklarından elde edilen veriler analiz edilmiştir. Türkiye’de bulunan küresel jeopark adaylarının Facebook sosyal ağında yer alan hesaplarındaki paylaşımlara yoğunlaşılmış, yapılan yorum ve beğeni sayıları incelenmiş, paylaşılan gönderi, fotoğraf ve videoların niteliklerine göre sınıflandırılabilmesi için içerik analizine tabi tutulmuştur. Nitel araştırmalar için kullanılan ilgili paket program ile analiz edilen verilerden elde edilen bulgular doğrultusunda, Türkiye’deki küresel jeopark adaylarının tanıtım ve dijital pazarlama çabalarının, uluslararasılaşma için yeterli seviyede olmadığı ve bu jeoparkların yerli ve özellikle yabancı turistleri çekebilmek adına daha fazla çaba göstermesi gerektiği belirlenmiştir. Araştırma bulguları, Zonguldak Kömür Jeoparkı’nın ve İda Madra jeoparkı’nın dijital tanıtım ve pazarlama çabalarının incelenen diğer jeoparklara göre daha fazla olduğunu ve Munzur Jeoparkı’ının çabalarının diğer jeoparklara kıyasla yetersiz kaldığına işaret etmektedir.

In recent years, greenwashing has been seen as a critical issue in the tourism and hospitality sector. This study is structured to systematically examine the literature on greenwashing in the tourism and hospitality industry and to establish a study identity. The study is based on the evaluation of 42 qualified articles from the WoS and Scopus databases using the SLR method, in harmony with the PRISMA protocol. As a result of the analyses, the research was classified into seven thematic headings: consumer perception and behavioral responses; employee behavior and internal effects; corporate communication and marketing strategies; strategic corporate social responsibility; critical approaches; greenhushing; and conceptual framework development. According to these findings, extensive study has been focused on consumer perceptions and behavioral responses, yet lacks information on environmentally friendly practices, employee behavior, and organizational structures. This study is important because it connects these different views, offering a practical model that works for both researchers and professionals. While the agricultural and retail dimensions have been well-documented, this study distinguishes itself by situating the analysis within the unique framework of tourism and hospitality.

Chefs working at hotels, restaurants, and public institutions play a major role in food safety. The aim of this study is to explore attitudes and practices regarding food safety issues among chefs in the Cappadocia region, Turkey. The data was collected using a convenience sampling method of the non-probability sampling technique. The survey was conducted between the period of September 2018 and November 2018, and 108 chefs working at hotels, restaurants, and public institutions participated. The data were analyzed using frequencies, exploratory factor analysis, independent sample t-test, ANOVA, correlation, and simple linear regression analyses. Most of the chefs (79.6%) had taken a basic food safety training course. The findings reveal that there are statistically significant (p < .05) differences between groups: (a) demographics and attitudes, and (b) demographics and practices. The findings also show that there is a significant (p < .05) and positive correlation (r = 0.48) between the attitudes and practices of chefs. This study posits that food safety trained chefs have higher scores in terms of both attitudes and practices than those who have not received. It is recommended that all chefs should be encouraged to attend food safety training programs. Practical and academic implications are discussed in detail.

In the last 20 years, UNESCO Global Geoparks have become the center of attention due to the development of geotourism worldwide. Geoparks have initiated the GEOfood project to contribute to their promotion, increase visitors' interest, and develop new sustainable strategies for agriculture and local food production. Thanks to this project, geoparks have started to add local gastronomic values to their attractiveness and to market them together with geosites. Gastronomy constitutes an integral component of cultural heritage, serving as a significant point of interest for tourists and contributing to the local economy and sustainability. It is thus imperative for geopark websites to provide information about the geosites, establishing connections with the region's gastronomy. From this point of view, this study aims to evaluate the current state of gastronomic content on the websites of European UNESCO Global Geoparks. To address the gap in the existing literature on this topic, a qualitative study was designed, and a content analysis was carried out on the images and texts published on the websites of 21 European geoparks, selected with a purposive sampling method. The study findings indicate that the gastronomy-related content is not rich enough and needs to be developed, linking it with geological heritage. Given the significant role that gastronomy plays in the preservation, survival, and presentation of local cultures, it was concluded that it would be beneficial for the development of geotourism in European UNESCO Global Geoparks to consider cultural and especially gastronomic heritage as an attraction in addition to geological formations.