The tourism and hospitality sector is known for its excessive consumption of natural resources, waste generation, and negative environmental impacts. The concept of circular economy (CE) has gained increasing attention in recent years as a strategy to promote sustainability and resource efficiency in various industries, including tourism and hospitality. This bibliometric analysis aims to provide a comprehensive overview of current research trends regarding the adoption of CE principles in the tourism and hospitality sector. Unlike conventional methods, a comprehensive bibliometric analysis combined studies from Web of Science and Scopus databases between 2013 and 2024 using the keywords circular economy, tourism, and hospitality. In this research, which includes 314 articles selected in accordance with the PRISMA protocol, it is seen that CE applications are becoming increasingly important. The research results show that there has been a significant increase in the number of publications since 2015; the most productive countries are Italy, Spain, and China, and topics such as waste management and recycling stand out as motor themes. It is thought that the number of studies on practical applications and niche themes should increase and future research suggestions are presented.

Technological applications have become increasingly important as competitive tools in the food and beverage industry. However, the effects of quick response (QR) menus, which exemplify sustainable menu practices, on service quality, e-service quality, and customer satisfaction, as well as the moderating role of perceived risk in these relationships, have not been sufficiently explored. To address this gap, data were collected through a face-to-face survey from 508 participants at three full-service casual dining establishments in the city center of Antalya, Türkiye, between 10 May and 26 June 2024. The research hypotheses were tested using structural equation modeling. The analysis revealed that technology-based service innovation and service quality significantly influence customer satisfaction, while e-service quality impacts customer satisfaction indirectly through service quality. Furthermore, when examining the moderating effect of perceived risk, it was found that perceived risk does not moderate the relationship between technology-based service innovation and customer satisfaction. In conclusion, the study presents managerial and practical implications that underscore the effect of technological innovations in enhancing service quality and customer satisfaction in the food and beverage sector.

The increase in the world’s population is driving consumption, leading to the rapid destruction of natural resources and thus raising concerns about the future state of resources. Agriculture and livestock activities, which can be considered under the heading of food, are one of the most significant factors having effects on sustainability. Animal welfare and ethical food selection have become important issues along with sustainability as people’s awareness has increased. As restaurants are an important part of the food industry, chefs have the power to influence sustainability and ethical food choices and set trends with the choices they make. In this respect, it is important to predict the sustainable and ethical food preferences of gastronomy and culinary arts (GCA) undergraduate program students who have the potential to become the chefs of the future, and to evaluate to what extent they regard chefs as responsible for these issues. In this study, the data obtained from GCA undergraduate students were analysed with the decision tree method using lavaan and rpart packages in the R program. The main objectives of this research are to determine the importance of the independent variables in the decision tree classification and the effects of these independent variables. The analysis suggests that the most important factor in the decision tree classification of the independent variables is the attitude towards sustainable food choice. It is concluded that the independent variables are effective in classifying students as high and low in terms of behavioural intention. It is also seen that attitude towards sustainable food choice is more effective in predicting whether behavioural intention is high or low.

Bu çalışmanın amacı Mersin sokak yemeklerine yönelik tüketicilerin tutumlarının ve tüketim niyetlerinin Planlı Davranış Teorisi çerçevesinde yapısal eşitlik modellemesi yöntemi ile incelenmesidir. Literatür taramasının ardından oluşturulan anket formu ile Şubat-Nisan 2019 tarihleri arasında Mersin sokak yemeklerini tüketen 661 kişiye anket uygulanmış, uç değer analizi sonrasında 642 adet anket formu değerlendirilmiştir. Doğrulayıcı faktör analizi ile ölçüm modelinin uygunluğu sınanmış daha sonra oluşturulan üç hipotez yapısal eşitlik modeli ile test edilmiştir. Elde edilen bulgular doğrultusunda oluşturulan hipotezler kabul edilmiş, literatürde yer alan diğer çalışmalarla karşılaştırmalar yapılmıştır. Araştırma sonuçları çeşitli paydaşlar ve diğer araştırmalar için öneriler ile tamamlanmıştır.

En tr The aim of this research is to investigate the effect of lighting, which is one of the restaurant ambiance factors, on the food choices from the menu by using neuromarketing tools. An experimental research model has been developed to contribute to the theoretical foundations of the subject. The research was conducted in a fine-dining restaurant in Istanbul with 13 volunteer participants who were chosen by using snowball sampling technique. The same menu was shown to the participants in dim light (25 lux) and bright light (250 lux) and participants were asked to choose from the menu. The research was carried out by combining the data obtained through a pioneering approach via EEG, GSR and eye tracking devices. The results obtained through the neurometric data according to the participants’ acclaim, attention, memory and evaluation scores and heat maps were supported by statistical analysis. The research is expected to provide a theoretical contribution to the literature and to help businesses marketing activities. Bu araştırmanın amacı; restoran ambiyans faktörlerinden olan aydınlatmanın menüden yemek seçimine olan etkisini, nöropazarlama araçlarını kullanarak araştırmaktır. Konunun teorik temellerine katkı sağlamak amacıyla deneysel bir araştırma modeli geliştirilmiştir. Araştırma kartopu örnekleme yöntemi ile belirlenen 13 gönüllü katılımcı ile İstanbul’da fine dining bir restoranda yapılmıştır. Aynı menü deney koşulu olan loş ışıkta (25 lux) ve kontrol koşulu olan parlak ışıkta (250 lux) katılımcılara gösterilerek menüden seçim yapmaları istenmiştir. Araştırmada sıradışı bir yaklaşımla nöropazarlama araçlarından eye tracking, EEG ve GSR cihazları birlikte kullanılarak veri toplanmış ve üç cihazdan toplanan veriler birlikte analiz edilerek değerlendirme yapılmıştır. Katılımcıların beğeni, dikkat, hafıza ve bilişsel yük parametrelerine göre nörometrik verilerden elde edilen sonuçlar istatistiksel analizlerle desteklenmiştir. Araştırmanın alan yazına teorik katkı sağlaması, işletmeler açısından da pazarlama faaliyetlerini planlamalarına yardımcı olması beklenmektedir.