Yentür, Feray

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Yentur, Feray
Job Title
Email Address
feray.yentur@ieu.edu.tr
Main Affiliation
12.02. Gastronomy and Culinary Arts
Status
Current Staff
Website
Scopus Author ID
Turkish CoHE Profile ID
Google Scholar ID
WoS Researcher ID

Sustainable Development Goals

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GENDER EQUALITY
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Research Products

9

INDUSTRY, INNOVATION AND INFRASTRUCTURE
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13

CLIMATE ACTION
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DECENT WORK AND ECONOMIC GROWTH
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14

LIFE BELOW WATER
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17

PARTNERSHIPS FOR THE GOALS
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NO POVERTY
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ZERO HUNGER
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QUALITY EDUCATION
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SUSTAINABLE CITIES AND COMMUNITIES
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PEACE, JUSTICE AND STRONG INSTITUTIONS
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GOOD HEALTH AND WELL-BEING
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CLEAN WATER AND SANITATION
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RESPONSIBLE CONSUMPTION AND PRODUCTION
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REDUCED INEQUALITIES
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LIFE ON LAND
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AFFORDABLE AND CLEAN ENERGY
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Research Products
This researcher does not have a Scopus ID.
Documents

1

Citations

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Scholarly Output

2

Articles

1

Views / Downloads

5/192

Supervised MSc Theses

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WoS Citation Count

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WoS Citations per Publication

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Open Access Source

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JournalCount
Internatıonal Journal of Contemporary Economıcs And Admınıstratıve Scıences1
Current Page: 1 / 1

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Scholarly Output Search Results

Now showing 1 - 2 of 2
  • Article
    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, Cengiz
    This 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.
  • Book Part
    Uluslararası Otel İşletmelerinde Sürdürülebilirlik
    (2020) Öztürk, Betül; Selin İşevcan Ertamay; Yentür, Feray