Erdem Baydeni̇z

1. Digital technologies increasingly shape how tourists discover, evaluate, experience, and remember destinations. Virtual reality (VR), augmented reality (AR), live streaming, short-form video, me...

Although numerous review articles exist on various applications of artificial intelligence (AI) in the tourism and hospitality sector, there is a gap in evaluating the effectiveness of AI methods and algorithms applied to specific applications and various multimodal data domains. Therefore, this study aims to comprehensively examine and analyze established AI methods in the hospitality/tourism industry, encompassing demand forecasting, destination analysis, behavioral patterns, and data modeling for improved customer service and experience. This methodology examines the relationship between AI methods and their applications in hospitality/tourism as a systematic narrative review (SNR), based on a comprehensive literature review from 2010-2023. This review provides new insights into the selection of AI methods adapted to specific environments and various multimodal datasets prevalent in the hospitality and tourism sectors. Furthermore, methods that could potentially drive advancements in the tourism/hospitality sector are identified. Additionally, this study presents a pioneering approach to developing personalized AI models targeting intelligent tourism platforms to accurately predict tourism preference behavior patterns. This comprehensive SNR (Strategic Realization) examines the effectiveness of AI methods in the tourism and hospitality sectors, addressing specific applications and various multimodal data domains, and shedding light on theoretical and practical advancements in data collection, analysis, and modeling through AI-powered technology. Furthermore, this study advances the theoretical and practical aspects of AI-powered technology in the field by offering a pioneering approach to developing personalized AI models for smart tourism platforms.

Yoğun rekabet ve yüksek personel devir hızının egemen olduğu konaklama ve yiyecek-içecek sektöründe, çalışanların iş ortamına gönüllü katkı sağlaması kurumsal sürdürülebilirlik açısından giderek daha fazla önem kazanmaktadır. Bu çalışmada, termal otel işletmelerindeki restoran personelinin etik iklim, örgüt kültürü ve örgütsel adalet algılarının örgütsel vatandaşlık davranışı üzerindeki etkisi incelenmiştir. Araştırmanın evrenini Afyonkarahisar'daki beş yıldızlı termal otellerin yiyecek-içecek departmanı personeli oluşturmaktadır. Veriler, 10 Ocak 2025 - 25 Şubat 2025 tarihleri arasında küme örnekleme yöntemiyle seçilen 385 çalışandan anket tekniği aracılığıyla toplanmıştır. Hipotezlerin sınanmasında bileşik tabanlı yapısal eşitlik modellemesi için ADANCO yazılımından yararlanılmıştır. Analiz sonucunda, etik iklimin örgütsel vatandaşlık davranışı üzerinde güçlü ve pozitif yönlü; örgüt kültürünün ise anlamlı ancak daha sınırlı düzeyde pozitif yönlü bir etkiye sahip olduğu belirlenmiştir. Örgütsel adaletin örgütsel vatandaşlık davranışı üzerindeki etkisi ise istatistiksel açıdan anlamlı bulunmamıştır. Bulgular; yöneticilerin örgüt kültürünü ve etik iklimi şekillendirme süreçlerine daha fazla stratejik kaynak ayırması gerektiğini göstermekte, örgütsel adalet algısının farklı bağlamlardaki rolüne ilişkin mevcut yazına katkı sağlamaktadır.

Purpose: This study synthesizes contemporary neurogastronomy research on the neurocognitive mechanisms underlying food–emotion interactions. By drawing on neuroscience, psychology and culinary studies, the review constructs a thematic map of current scientific understanding and identifies gaps with implications for research and practice in hospitality and gastrotourism contexts. Design/methodology/approach: A systematic thematic literature review was conducted following Braun and Clarke (2006) six-phase framework. Studies published between January 2024 and October 2025 were retrieved from Web of Science, Scopus, PubMed, ScienceDirect and Google Scholar using the search terms “neurogastronomy,” “food emotion,” “multisensory integration” and “flavor perception” in combination with “emotion,” “affect,” “limbic system” and “amygdala.” Of 47 records identified, 20 peer-reviewed articles met the inclusion criteria following title, abstract and full-text screening. Quality assessment was conducted using criteria adapted from the Mixed Methods Appraisal Tool and Critical Appraisal Skills Program. Findings: Six themes were identified: theoretical foundations of neurogastronomy as an interdisciplinary field; neural architectures involving limbic-prefrontal networks in food evaluation; multisensory integration producing emergent flavor percepts that exceed individual sensory inputs; bidirectional food–emotion relationships operating through gut-brain, expectancy and memory pathways; cultural modulation of neural food responses through developmental plasticity; and methodological innovations including neuroimaging, neuromarketing tools and multimodal assessment. Approximately, 75% of reviewed studies drew on Western populations, limiting cross-cultural generalizability. Flavor perception functions as a brain-constructed phenomenon shaped by predictive coding, with emotional responses reflecting coordinated amygdala, orbitofrontal cortex and hippocampal activity. Originality/value: This study provides the first thematic synthesis of the 2024–2025 neurogastronomy literature, integrating fragmented findings across neuroscience, psychology and culinary domains into a coherent multilevel framework. It identifies actionable directions for culinary education, hospitality experience design, gastrotourism practice, public health and ethical neuromarketing and establishes a research agenda prioritizing cross-cultural validation, longitudinal investigation and naturalistic study designs.

This study investigates the associations between green human resource management (GHRM) practices and employees' eco‐friendly behavior (EEFB) within hospitality organizations. Drawing on social exchange theory (SET) and self‐determination theory (SDT), the research empirically tests a framework that incorporates organizational identification and environmental consciousness as parallel mediators and supervisory green support (SGS) as a contextual moderator. Data were collected from 385 hotel employees using a two‐wave time‐lagged survey design, and the model was analyzed with partial least squares structural equation modeling (PLS‐SEM). The findings indicate that GHRM practices are positively associated with organizational identification and environmental consciousness. Among the mediating mechanisms, organizational identification significantly mediates the association between GHRM practices and eco‐friendly behavior, whereas environmental consciousness does not significantly mediate behavioral outcomes, consistent with the well‐documented gap between environmental attitudes and enacted behaviors in organizational settings. Furthermore, SGS exhibits a statistically significant moderation effect that attenuates the GHRM–EEFB association, indicating that higher levels of SGS are associated with a weaker positive link between formal GHRM practices and employees' discretionary eco‐friendly actions. Interpreted through SDT, this pattern is consistent with contexts in which supervisory “support” may be enacted or perceived as controlling rather than autonomy‐supportive, thereby dampening intrinsic motivation and weakening the behavioral impact of GHRM. Overall, the results highlight the greater behavioral salience of identity‐based mechanisms over awareness‐based mechanisms and underscore the importance of the perceived quality of supervisory enactment in shaping how organizational green signals translate into EEFB in service contexts.

The purpose of this study is to examine the effects of environmental culture, corporate social responsibility and green image on environmental performance. The population of the study consists of 439 managers working in various departments in green star hotels and partial least squares based structural equation modeling was used in data analysis. The results show that environmental culture, corporate social responsibility and green image have a significant positive effect on environmental performance. Hotels that attach importance to developing environmental culture and actively engage in corporate social responsibility practices exhibit a more positive and trustworthy green image. This creates a strong impact on environmentally conscious consumers. Furthermore, the study confirms that a positive green image plays a key role in achieving impressive environmental performance. When businesses are perceived positively for their environmental efforts, they are more successful in environmental management, paving the way for sustainable, responsible business practices.

Bu çalışma, Türkiye'nin zeytin üretim bölgelerinde iklim değişikliğinin etkilerini ve geleneksel tarım yöntemlerinin bu değişikliklere karşı ne kadar dayanıklı olduğunu araştırmaktadır. Araştırma, 1990-2020 yılları arasında Türkiye'nin en önemli yedi zeytin üretim ilinde (Aydın, İzmir, Muğla, Antalya, Mersin, Hatay, Balıkesir) gerçekleştirilmiştir. Meteoroloji Genel Müdürlüğü ve TÜİK'ten alınan veriler istatistiksel yöntemlerle analiz edilmiştir. Sonuçlar, tüm bölgelerde sıcaklık artışı (+1.1°C ile +1.8°C) ve yağış azalması (-%4.2 ile -%15.3) olduğunu göstermektedir. En büyük değişim Hatay ilinde görülmüştür. Çiçeklenme dönemindeki sıcaklık artışının zeytin verimini en çok olumsuz etkilediği tespit edilmiştir. İklim değişikliği nedeniyle zeytin ağaçlarının var/yok yılı döngüsü uzamış ve verim dalgalanmaları artmıştır. Geleneksel zeytin çeşitleri (Halhalı, Memecik, Domat, Erkence) modern çeşitlere göre kuraklık ve sıcaklığa %12-15 daha dayanıklı bulunmuştur. Geleneksel yetiştiricilik yöntemleri su kullanımında %25-35 daha verimli olup, toprak nem tutma kapasitesini artırmaktadır. Bu yöntemler aynı zamanda çevreye daha az zarar vermektedir. İklim değişikliği, zeytin sektöründe yıllık tahmini 722 milyon TL ekonomik kayba ve yaklaşık 35.500 kişi istihdam kaybına neden olmaktadır. Ancak geleneksel yöntem kullanan üreticilerin kayıpları %18.2 daha azdır. Akdeniz Bölgesi'nde üretim azalırken, Ege Bölgesi'nin kuzeyinde artış görülmüştür. Çalışma, geleneksel tarım bilgisinin korunması ve modern tekniklerle birleştirilmesinin iklim değişikliğiyle mücadelede önemli olduğunu göstermektedir. Geleneksel zeytin üretim yöntemlerinin korunması, aynı zamanda zeytin kültürü turizmi ve agro-turizm faaliyetlerinin geliştirilmesi açısından da önemli fırsatlar sunmaktadır. Sonuç olarak, sürdürülebilir zeytin üretimi için geleneksel yöntemlerin desteklenmesi gerekmektedir.