Yentür, Feray
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Yentur, Feray
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feray.yentur@ieu.edu.tr
Main Affiliation
12.02. Gastronomy and Culinary Arts
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Current Staff
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Sustainable Development Goals
1NO POVERTY
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2ZERO HUNGER
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3GOOD HEALTH AND WELL-BEING
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4QUALITY EDUCATION
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5GENDER EQUALITY
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6CLEAN WATER AND SANITATION
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7AFFORDABLE AND CLEAN ENERGY
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8DECENT WORK AND ECONOMIC GROWTH
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9INDUSTRY, INNOVATION AND INFRASTRUCTURE
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10REDUCED INEQUALITIES
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11SUSTAINABLE CITIES AND COMMUNITIES
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12RESPONSIBLE CONSUMPTION AND PRODUCTION
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13CLIMATE ACTION
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14LIFE BELOW WATER
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15LIFE ON LAND
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16PEACE, JUSTICE AND STRONG INSTITUTIONS
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17PARTNERSHIPS FOR THE GOALS
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Documents
1
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Scholarly Output
7
Articles
5
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32/31
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WoS Citation Count
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0.00
Scopus Citations per Publication
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5
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0
| Journal | Count |
|---|---|
| Eskişehir Osmangazi Üniversitesi Sosyal Bilimler Dergisi | 1 |
| Gaziantep Üniversitesi Sosyal Bilimler Dergisi | 1 |
| Internatıonal Journal of Contemporary Economıcs And Admınıstratıve Scıences | 1 |
| Journal of gastronomy, hospitality and travel (Online) | 1 |
| Journal of Tourism and Gastronomy Studies | 1 |
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Book Part Uluslararası Otel İşletmelerinde Sürdürülebilirlik(2020) Öztürk, Betül; Selin İşevcan Ertamay; Yentür, FerayArticle Understanding Travel Agencies Attitudes Towards Gastronomy Tourism and Food Tours: the Case of Izmir Turkey(Int Journal Contemporary Economics & Administrative Sciences, 2022) Yentur, Feray; Demir, CengizThis study considers that travel agencies can be active builders in food tourism destinations. This paper develops and validates a scale to measure the the attitude of travel agencies towards gastronomy tourism and food tours, labeled as support to gastronomy tourism (SGT). Study identified 6 dimensions and 33 initial items through an extensive literature review. Then an exploratory factor analysis was applied to filter the items. The results provided empirical support for a 29-item and six-dimension solution to the SGT scale which consisted of gastronomy tourism knowledge (GTK); approach to gastronomy tourism (AGT); perceived power to impact gastronomy tourism (PPIGT); perceived positive effects of gastronomy tourism (PPEGT); perceived negative effects of gastronomy tourism (PNEGT) and support to gastronomy tourism (SGT) through confirmatory factor analysis. This study contributes to the gastronomy tourism development by revisiting the role of travel agencies. For practical implications, the findings call attention to the importance of provision of knowledge and guidance from authorities as well as the necessity of individual efforts of agency owners to foster the development of gastronomy.Article Bullying in the Kitchen: A Research on Culinary Interns(2025-04-29) Irıgüler, FerayTicari mutfaklar, ağırlama sektöründe, çalışan devir hızının yüksek olmasının önemli sorun yarattığı departmanlardan biridir. Bu nedenle iş memnuniyetsizliği veya bırakmaya neden olan sebeplerin araştırılması gerekmektedir. Bu sebeplerden biri olan zorbalık konusu öne çıkan argümanlardan biri olarak alanyazında sıkça bahsedilmiştir. Bu araştırmanın amacı da mutfak stajyerlerinin zorbalığa uğrayıp uğramadığını ve bunun iş tatmini düzeylerini ve işten ayrılma niyetlerini nasıl etkilediğini bulmaktır. Buna ek olarak cinsiyet değişkenine dayalı zorbalığa maruz kalmada farklılıkların olup olmadığı da incelenmiştir. Örneklem, Türkiye'nin İzmir kentindeki 5 farklı kamu ve özel üniversitesinin mutfak sanatları, gastronomi ve/veya aşçılık programları lisans ve önlisans öğrencilerinden oluşmaktadır. Veriler, Eylül-Aralık 2023 tarihleri arasında 129 mutfak stajyerinden toplanmış; regresyon ve t-testi analizleri için SPSS kullanılmıştır. Ampirik sonuçlar, stajyerler arasında orta düzeyde zorbalığa maruz kalma olduğunu; kadın stajyerlerin mutfakta erkek meslektaşlarından daha fazla zorbalığa maruz kaldığını ve zorbalığın tüm stajyerler arasında işten ayrılma niyetini artırırken iş tatmini düzeylerini düşürdüğünü göstermiştir. Bu çalışma; yiyecek ve içecek işletmelerine stajyerler için iyi planlanmış bir eğitim programı geliştirme ve iş tatminini artırmak ve işgücü devir oranını azaltmak için olumlu bir çalışma ortamı yaratma konusunda yol gösterici olmayı amaçlamaktadır. Konu, ağırlama sektörü için yeni olmasa da mutfak stajyerleri arasında zorbalık konusunda yapılan az sayıda araştırma olduğu görülmektedir. Bu nedenle özellikle mutfakta zorbalık bağlamında literatüre katkıda bulunulması amaçlanmaktadır.Article Travel Agencies’ Role in Gastronomy Tourism Development and a Gastronomy Tour Example(2022-12-31) İriguler İriguler, Feray; Demir, Cengiz; Irıgüler, FerayGastronomy tourism embraces a wide range of gastronomic opportunities for tourists while contributing to sustainability, rural development and the protection of culinary heritage. It diversifies and revitalizes tourism as one of the industry's essential element and emerging segments. However, there is a scarcity of research on the issue related to travel agencies. The purpose of this research is to determine whether travel agencies in İzmir use culinary elements and gastronomic sources as themes in their tour packages to highlight the gastronomy tourism potential of the city, and explore ways of developing this approach. Thus, the contribution of this study is threefold. First, travel agencies in downtown İzmir were surveyed in terms of their actual gastronomy tourism product offers and future plans to create one. The survey results revealed that gastronomy was not promoted as a principal theme due to a lack of awareness of potential local and regional culinary resources. Second, experts in the gastronomy and tourism industries were contacted using purposive sampling. Their opinions were sought regarding places, products and activities that could be included in a gastronomy tour package. Finally, an example tour program was created based on expert opinions along with the author’s contribution.Article The Current Perceptions of Travel Agencies in Izmir About Gastronomy Tourism and Their Actual Gastronomic Tourism Offers(2022-03-24) Demir, Cengiz; İriguler İriguler, Feray; Irıgüler, FerayGastronomy tourism is not only captivating tourists’ attention, but also contributing to the social, economic and environmental development of destinations. Even though it has emerged as a crucial segment of the tourism industry, gastronomy tourism development has not been analyzed in the context of travel agencies. The aim of this research is to find out whether travel agencies in İzmir make any efforts for gastronomy tourism development and also analyze their approaches, perceptions and overall support to gastronomy tourism. Travel agencies in downtown İzmir were surveyed in terms of their actual gastronomy tourism product offers and any future plans about creating one. Results indicated that gastronomy is not promoted as a principal theme. Travel agencies were also analyzed in terms of their gastronomy tourism knowledge, their approaches and perceived positive and negative effects of gastronomy tourism indicating that there is a lack of awareness about potential local and regional culinary sources. However, they have a positive approach for its development. And finally, their opinions were referred to highlight their overall support to gastronomy tourism; results indicating agencies’high interest for its development in İzmir as well as supporting increased number of gastronomy tourists.Publication Yenileyici (Rejeneratif) Turizm: Kavramsal bir Derleme ve Dünyadan En İyi Örnekler(2025) Irıgüler, FerayYenileyici (rejeneratif) turizm, Türk turizm literatüründe yeni bir kavram olmakla birlikte küresel ölçekte giderek daha fazla tartışılmaktadır. Kitlesel turizmin olumsuz etkileri, yerel kültürlerin ticarileşmesi ve destinasyonların aşırı turizme maruz kalması nedeniyle ortaya çıkan bu yaklaşım, özellikle pandemi ve ekolojik krizler sonrası değişen turist tercihleri ve davranışları ile daha da önem kazanmıştır. Çalışmanın amacı, literatür taraması ve ikincil verilerle yenileyici turizmin tanımını yapmak, temel unsurlarını incelemek ve dünyadan en iyi uygulama örnekleri ile Türkiye için teorik ve pratik düzeyde yol gösterici olmaktır. Bu çerçevede, yenileyici turizmin temel prensip ve amaçları açıklanmakta; sürdürülebilir turizm ile farkları vurgulanmaktadır. Ayrıca, yenileyici turizmin uygulama alanları ve dünyadan örneklerle modelin nasıl hayata geçirildiği gösterilmektedir.Article Conceptualising Social Gastronomy Movement From the Perspective of Social Gastronomy Initiatives(2025-03-30) Irıgüler, FerayAlthough hunger and wasting food are two contradicting terms, both food-related issues stand as significant topics on the agenda of various stakeholders. One-third of the food that is produced is wasted along the food chain and one in nine people suffer from hunger. Chefs and food and beverage professionals also feel responsible to fight against these global threats and adopt the principles of sustainable development goals. They use the power of food and engage in social responsibility and social gastronomy practices to make things better for everyone; the vulnerable part of the society in particular. The aim of this research is to provide a comprehensive understanding of social gastronomy concept, its objectives, scope and impact as well as best practices by reviewing the literature. The study is based on secondary data analysis. By reviewing the literature and several social gastronomy initiatives and practices, it is aimed to create awareness about what similar practices can be adopted for a sustainable gastronomy; inspire chefs as well as other food professionals about the concept and provide a basis for further researches.
