Turizmin Yapısal Bileşenleri: Çekicilikler, Konaklama, Yeme-İçme ve Ulaşım
Özet
Turizm sektörü, yalnızca seyahatten ibaret olmayan, çok boyutlu bir yapıya sahip olup, destinasyonlarda turistik faaliyetlerin gerçekleşmesini sağlayan temel bileşenlerden oluşur. Çekicilikler, konaklama, yeme-içme hizmetleri ve ulaşım, bu yapının merkezinde yer alarak turist deneyimini şekillendiren ana unsurlar olarak öne çıkar. Doğal ve kültürel çekicilikler turistleri bir destinasyona çekerken, konaklama ve yeme-içme hizmetleri turistlerin konfor ve memnuniyet düzeyini belirleyen kritik unsurlardır. Ulaşım ise destinasyonun erişilebilirliğini sağlayarak seyahat kararlarını doğrudan etkiler. Bu bileşenler yalnızca kendi işlevleri açısından değil, birbirleriyle olan etkileşimleri bakımından da önem taşır. Turizmde başarı, bu unsurların uyumlu ve tamamlayıcı bir şekilde işlemesi, aynı zamanda değişen turist beklentilerinin bir bütün olarak karşılanması ile mümkündür. Nitelikli bir konaklama hizmeti yetersiz ulaşım altyapısı nedeniyle değerini yitirebilir veya cazip bir çekicilik, uygun yeme-içme olanaklarının eksikliği nedeniyle tercih edilmeyebilir. Bunun yanı sıra bu bütüncül çerçevede dijitalleşmeye uyum ile sürdürülebilir hizmet anlayışının benimsenmesi, turistlerin tutum ve davranışlarında olumlu değişimler yaratılabilmesi açısından da önemlidir. Bu yaklaşım, bütüncül bir turizm deneyimi içerisinde destinasyonların rekabet gücünü artırmakta ve sektörün uzun vadeli başarısına katkıda bulunmaktadır.
Referanslar
Abdou, A. H., Hassan, T. H. ve El Dief, M. M. (2020). A description of green hotel practices and their role in achieving sustainable development. Sustainability, 12(22), 9624.
Ahmadova, S. ve Akova, O. (2016). Türkiye’de organik ekoturizm çiftlikleri üzerine bir araştırma. Karabük Üniversitesi Sosyal Bilimler Enstitüsü Dergisi, 6(1), 14-29.
AirDNA. (2025). Airbnb Data and Analytics. https://www.airdna.co/ Erişim Tarihi: 24.07.2025
Akay, B. (2021). Renting Cars and Trucks. In Socio-Economic Effects and Recovery Efforts for the Rental Industry: Post-COVID-19 Strategies (pp. 93-110). IGI Global.
Akel, G. ve Noyan, E. (2024). Exploring the criteria for a green and smart hotel: insights from hotel managers' perspectives. Journal of Hospitality and Tourism Insights, 7(5), 2992-3012.
Ally, B., Abdulkadir, A., Remmen, A., Hirsbak, S., Mwevura, H., Furu, P. ve Salukele, F. (2024). Food waste management at selected tourist hotels in Zanzibar: Current practices and challenges in creating a circular economy in the hospitality sector. Sustainability, 16(24), 10850.
Apaydin, N. M. (2024). “Earthquake response of the transportation ınfrastructure in the region affected by the February 6 Türkiye earthquakes” part ı-roads, railroads and ports. Journal of Earthquake Engineering, 1-11.
Armutcu, B., Tan, A., Amponsah, M., Parida, S. Ramkissoon, H. (2023). Tourist behaviour: The role of digital marketing and social media. Acta psychologica, 240, 104025, 1-15.
Ashraf, N. ve Siddiqui, D.A. (2020). The effect of service customization on customer loyalty towards mobile network operator in Pakistan: The mediatory role of perceived quality, value, customer satisfaction, and trust. SSRN Electron, 39, 2140–2154.
Asrialabodrum (2025). https://www.asrialabodrum.com/360/ Erişim Tarihi: 26.07.2025
Aydın, Ş. ve Çakır, M. U. (2022). Gastronomi ve dijitalleşme. Nevşehir Hacı Bektaş Veli Üniversitesi SBE Dergisi, 12(4), 2143-2159.
Aykaç, E. ve Buyruk, L. (2021), Bibliometric analysis of researches on Street food. Journal of Tourism and Gastronomy Studies, 9(2), 660-673.
Bagdadi, A. (2021). Sustainable tourism activities in Green Star hotels: A research in Europe. Columella–Journal of Agricultural and Environmental Sciences, 8(2), 11-16.
Baycar, A. (2022). Antep fıstığı ve türevlerinin Gaziantep yerel gastronomik kimliğindeki yeri. Abant Sosyal Bilimler Dergisi, 22(2), 749-764.
Baydeniz, E. ve Sandıkcı, M. (2023). Importance of Turkish Delight and Afyon Cream from Intangible Cultural Heritage Elements for Afyonkarahisar. Turkish Academic Research Review, 8(2), 998-1013.
Bieloborodova, M. V. ve Nikitchina, T. I. (2025). Evolution of hospitality concepts: from standards to personalization. Economic Bulletin of the National Mining University scientific journal, 89(89), 121-128.
Bilican, M. S. ve Türkeş, İ. (2023). Fees Received under the Montreux Convention: An Assessment on the Value of the Golden Frank. Güvenlik Stratejileri Dergisi, 19(46), 679-695.
Biswas, C., Deb, S. K., Hasan, A. A. T. ve Khandakar, M. S. A. (2021). Mediating effect of tourists’ emotional involvement on the relationship between destination attributes and tourist satisfaction. Journal of Hospitality and Tourism Insights, 4(4), 490-510.
Buhagiar, K., Pace, L. A. ve Dingli, S. M. (2024). Defining attributes of boutique hotels: a systematic literature review. Journal of Hospitality and Tourism Insights, 7(1), 207-226.
Buhalis, D. ve Leung, R. (2018). Smart hospitality—Interconnectivity and interoperability towards an ecosystem. International Journal of Hospitality Management, 71, 41-50.
Büyükşalvarcı, A. ve Eren, M. (2019). Hatay turizminin güçlü, zayıf yönleri ile fırsat ve tehditlerine ilişkin turizm işletme yöneticilerinin değerlendirmeleri. The Journal of Social Science, 3(5), 350-361.
Brojak-Trzaskowska, M. ve Drela, K. (2023). Identification and comparative analysis of selected elements of tourism potential from a regional perspective. European Research Studies Journal,4, 482-491
Bresciani, S., Ferraris, A., Santoro, G., Premazzi, K., Quaglia, R., Yahiaoui, D. ve Viglia, G. (2021). The seven lives of Airbnb. The role of accommodation types. Annals of Tourism Research, 88, 1-13.
Bristow, R. S. ve Jenkins, I. (2018). Restaurant assessment of local food and the Global Sustainable Tourism criteria. European Journal of Tourism Research, 18, 120-132.
Camilleri, M. A. (2021). Sustainable production and consumption of food. Mise-en-place circular economy policies and waste management practices in tourism cities. Sustainability, 13(17), 9986.
Cao, Y., Raab, C. ve Bergman, C. (2025). Mapping the Landscape of Restaurant Research: A Bibliometric Analysis of Consumer Behavior, Organizational Behavior, and Finance Studies. Businesses, 5(1), 11-36.
Celata, F., Capineri, C. ve Romano, A. (2020). A room with a (re) view. Short-term rentals, digital reputation and the uneven spatiality of platform-mediated tourism. Geoforum, 112, 129-138.
Chandwani, A., Shrivastava, K., Sadashiv, S., Saha, I. ve Mishra, P. (2023). Virtual Assistant for Appointment Booking. 2023 IEEE 8th International Conference for Convergence in Technology (I2CT), 1-5.
Charkina, T. (2021). Methodologıcal aspects of evaluatıng the effectıveness of railway tourism development projects in Ukraine. Economic Sciences, 288, 204-209.
Chi, N. T. K. ve Nam, V. H. (2022). The impact of AI chatbot on long-term relationships between customers and hotels. VNU University of Economics and Business, 2(6), 1-10.
Ci.turkpatent (2025). https://ci.turkpatent.gov.tr/Statistics/RegistrationAndApplication Erişim Tarihi: 01.08.2025
Curtis, K. ve Slocum, S. (2016). The role of sustainability certification programs in reducing food waste in tourism. Journal of Developments in Sustainable Agriculture, 11, 1-7.
Çakmak, M. (2022). İzmir mutfak kültürü üzerine bir değerlendirme. Sosyal, Beşeri ve İdari Bilimler Dergisi, 5(7), 934-949.
Çelikok, K. ve Talih, Ö. (2023). International transportation projects and Türkiye from the perspective of transportation economics. Eskişehir Osmangazi Üniversitesi Sosyal Bilimler Dergisi, 24(2), 400-423.
David, C., Kcr, P. D. ve Dhc, C. (2023). Empirical Analysis of the 5-A’s of Tourism and Its Impact on tourists’ Travel Intentions. International Journal of Management Studies and Social Science Research, 5(05), 157-163.
Davison, L. ve Ryley, T. (2010). Tourism destination preferences of low-cost airline users in the East Midlands. Journal of Transport Geography, 18, 458-465.
Dalgic, A. ve Birdir, K. (2020). Smart hotels and technological applications. In Handbook of research on smart technology applications in the tourism industry (pp. 323-343). IGI Global.
Dedemanloyalclub (2025). https://dedemanloyalclub.com/ Erişim Tarihi: 26.07.2025
DenizyoluSektörRaporu (2022). https://www.uab.gov.tr/uploads/pages/denizcilik/04-sektor-raporlari-denizyolu.pdf Erişim Tarihi: 03.08.2025
Devlet Hava Meydanları İşletmesi (DHMI) (2024). https://dhmi.gov.tr/Sayfalar/AnaSayfa.aspx Erişim Tarihi: 03.08.2025
Divan (2025). https://www.divan.com.tr/urun Erişim Tarihi: 26.07.2025
Duranlar, S. ve Gergova, N. (2024). Rail passenger transportation in border provinces in Turkey. MEST Journal, 12(1), 13-18.
Duval, D. T. (2013). Critical issues in air transport and tourism. Tourism geographies, 15(3), 494-510.
Dos Santos, R. A., Méxas, M. P., Meirino, M. J., Sampaio, M. C. ve Costa, H. G. (2020). Criteria for assessing a sustainable hotel business. Journal of Cleaner Production, 262, 1-10..
Dönmezçelik, O., Koçak, E. ve Örkcü, H. H. (2023). Towards Net Zero Emissions Target: Energy Modeling of the Transportation Sector in Türkiye (2025-2055). Available at SSRN 4226378.
Egresi, I. ve Buluç, M. (2016). Local gastronomy: A tasty tourist attraction in Turkey. In Alternative Tourism in Turkey: Role, Potential Development and Sustainability (pp. 229-246). Cham: Springer International Publishing.
Elassy, M., Al-Hattab, M., Takruri, M. ve Badawi, S. (2024). Intelligent transportation systems for sustainable smart cities. Transportation Engineering, 16, 100252.
Eren, R. (2019). Turkey’s food image, travelers’ revisit intention and tourist expenditures. Anais Brasileiros de Estudos Turísticos: ABET, 9(1), 1-16.
Eren, F. Y. (2023). Gastronomi, kültürel miras ve turizm entegrasyonu: Kapadokya Bölgesi üzerine bir inceleme. Nevşehir Hacı Bektaş Veli Üniversitesi SBE Dergisi, 13(İhtisaslaşma), 151-166.
Eryılmaz, G. ve Kaya, M. (2021). Covid-19 dönemi öncesi ve sonrası turizm destinasyonlarına yönelik beklentilerin incelenmesi. Sosyal, Beşerî ve İdari Bilimler Dergisi, 4(1), 17-36.
ESHOT Genel Müdürlüğü. (2021). Elektrikli otobüs filosu yenileme planı (2021–2024). ESHOT Resmi Web Sitesi. https://www.izmir.bel.tr/tr/Haberler/turkiyenin-ilk-elektrikli-otobus-filosu-izmirde-kuruluyor/14539/156 . Erişim Tarihi: 02.08.2025
ETSTUR (2025). https://www.etstur.com/etsplus/ Erişim Tarihi: 26.07.2025
Fennell, D. A. (2014). Ecotourism. Routledge.
Fletcher, J., Fyall, A., Gilbert, D. ve Wanhill, S. (2017). Tourism: Principles and practice. Pearson UK.
Formica, S. ve Uysal, M. (2006). Destination attractiveness based on supply and demand evaluations: An analytical framework. Journal of Travel Research, 44(4), 418-430.
Galataport (2025). https://galataport.com/ Erişim Tarihi: 03.08.2025
Gee, C. Y., Makens, J. C. ve Choy, D. J. L. (1997). The travel industry (3rd ed.). Van Nostrand Reinhold.
Gloriahotels (2025). https://www.gloria.com.tr/tr/sanal-tur/ Erişim Tarihi: 26.07.2025
Goeldner, C. R. ve Ritchie, J. B. (2011). Tourism: Principles, practices, philosophies. John Wiley ve Sons.
Görçün, Ö. F. (2018). Impacts of high speed trains on tourism development: A case study of Ankara-Konya high speed rail lines. Journal of Tourism Theory and Research, 4(1), 21-28.
Guttentag, D. (2015). Airbnb: disruptive innovation and the rise of an informal tourism accommodation sector. Current issues in Tourism, 18(12), 1192-1217.
Gül, M. ve Küçükuysal, C. (2023). Geotourism activities via marine excursion: Muğla, SW Türkiye. Geoheritage, 15, 1-22.
Güleç, H. ve Yılmaz, İ. (2024). A gastronomical product in Bursa Cuisine; Orhangazi Gedelek pickles. International Journal of Gastronomy and Food Science, 35, 100857.
Graham, B. ve Shaw, J. (2008). Low-cost airlines in Europe: Reconciling liberalization and sustainability. Geoforum, 39(3), 1439-1451.
Gržinić, J. (2007). Concepts of service quality measurement in hotel industry. Ekonomska misao i praksa, 16(1), 81-98.
Gržinić, J. ve Zanketić, P. (2008, January). Tourist attractions as products of a tourist destination'. In Conference Proceedings: International Conference Of The Faculty Of Economics Sarajevo (ICES) (pp. 1-12).
Halk Ulaşım. (2024, Ocak 5). Büyükşehir filosunun 3’te 1’i yenileniyor. Halk Ulaşım. https://www.halkulasim.com/haber/buyuksehir-filosunun-3te-1i-yenileniyor-9332 Erişim Tarihi: 02.08.2025
Hall, C. M. ve Sharples, L. (2004). The consumption of experiences or the experience of consumption? An introduction to the tourism of taste. In Food tourism around the world (pp. 1-24). Routledge.
Harrison, M., Roy, A., Hultqvist, J., Pan, A., McCartney, D., McGuire, N., Fitzpatrick, L. ve Forsyth, K. (2020). Quality of life outcomes for people with serious mental illness living in supported accommodation: systematic review and meta-analysis. Social Psychiatry and Psychiatric Epidemiology, 55, 977 - 988.
HavaYoluSektörRaporları (2023). https://www.dhmi.gov.tr/Lists/HavaYoluSektorRaporlari/Attachments/17/2023%20Y%C4%B1l%C4%B1%20Havayolu%20Sekt%C3%B6r%20Raporu.pdf Erişim Tarihi: 03.08.2025
Hotellinkage (2025). https://academy.hotellinkage.com/otellerde-pci-dss-uyumlulu%C4%9Fu-e8b71ade4d49 Erişim Tarihi: 24.07.2025
Hossain, M., Hossain, M., Masud, A., Islam, K., Mostafa, M. ve Hossain, M. (2023). The integrated power of gastronomic experience quality and accommodation experience to build tourists’ satisfaction, revisit intention, and word-of-mouth intention. Journal of Quality Assurance in Hospitality & Tourism, 25, 1692 - 1718.
Inskeep, E. (1991). Tourism Planning: An integrated and sustainable development approach. Van Nosttrand Reinhold: New York.
İdablue (2025). İda Blue Adatepe. https://www.idablue.com.tr/ Erişim Tarihi: 24.07.2025
İstairport (2025). İstanbul Airport. https://www.istairport.com/hizmetler/kesfet/konaklama/istanbul-havalimani-oteli/ Erişim Tarihi: 24.07.2025
İzmir’e Dair. (2024, Ocak 8). İzmir’e ulaşım filosu gençleşiyor: 100 elektrikli otobüs ve 55 midibüs daha geliyor. İzmir’e Dair. https://www.izmiredair.net/izmir-e-ulasim-filosu-genclesiyor-100-elektrikli-otobus-ve-55-midibus-daha-geliyor/3062 . Erişim Tarihi: 02.08.2025
Kabak, B. ve Dobson, A. (2011). An Introduction to the Traditional Fermented Foods and Beverages of Turkey. Critical Reviews in Food Science and Nutrition, 51, 248 - 260.
Kadioglu, M. (2007). The projects of Turkiye in the 2003 for cruise tourism. Journal of maritime research, 4, 77-88.
Kara Yolları Genel Müdürlüğü (KGM). (2024). https://www.kgm.gov.tr/Sayfalar/KGM/SiteTr/Root/default.aspx Erişim Tarihi: 03.08.2025
Kargiglioğlu, Ş. (2024). Determination of the inclusion levels of street foods in the menus of food and beverage businesses in Kadıköy İstanbul. Ordu Üniversitesi Sosyal Bilimler Enstitüsü Sosyal Bilimler Araştırmaları Dergisi, 14(1), 49-64.
Kaya, A. ve Yetgin, D. (2024). History of blue voyage. Journal of Tourism Leisure and Hospitality, 5(2), 109-114.
Kayseri Gazetesi. (2023, Aralık 22). Büyükşehir ulaşım filosuna 15 yeni elektrikli otobüs kattı. Kayseri Gazetesi. https://www.kayserigazetesi.com/buyuksehir-ulasim-filosuna-15-yeni-elektrikli-otobus-katti/8945 Erişim Tarihi: 02.08.2025
Khan, M. R., Khan, H. U. R., Lim, C. K., Tan, K. L. ve Ahmed, M. F. (2021). Sustainable tourism policy, destination management and sustainable tourism development: A moderated-mediation model. Sustainability, 13(21), 1-22.
Khan, S., Qianli, D., Songbo, W., Zaman, K. ve Zhang, Y. (2017). Travel and tourism competitiveness index: The impact of air transportation, railways transportation, travel and transport services on international inbound and outbound tourism. Journal of Air Transport Management, 58, 125-134.
Kunwar, C., Tiwari, P. K. ve Khadka, K. (2024). An In-depth Examination of Cultural Diversity and its Impact on Service Quality in the Hospitality Industry of Nepal. International Journal of Atharva, 2(1), 98-109.
Kurnaz, S. (2022). Türkiye’de Düşük Maliyetli Havayolu Taşımacılığının Gelişimine Genel Bir Bakış. Journal of Aviation Research, 4(1), 57-75.
Kuyumcu, A. M., Bingül, B., Akar, F. ve Yıldız, A. (2024). Well-to-wheel carbon footprint and cost analysis of gasoline, diesel, hydrogen ICE, hybrid and fully electric city buses. Energy, 301, 131685.
Kültür ve Turizm Bakanlığı (KTB). (2025). https://www.ktb.gov.tr/ Erişim Tarihi: 24.07.2025
Kürüm Varolgüneş, F., Varolgüneş, S., del Río-Rama, M. D. L. C. ve Durán-Sánchez, A. (2023). A proposal for the selection of green building standards through the analytical hierarchy process (AHP): a roadmap for green hotels in Turkey. Quality & Quantity, 1-25.
Krasae-in, A., Yodsurang, P., Jiarakul, D., Suksong, K. ve Kiatthanawat, A. (2024). An examination of the gastronomic landscape in riverside cities of Thailand. International Journal of Food Design, 1-20.
Kişisel Verilerin Korunması Kanunu (KVKK) (2025). https://www.kvkk.gov.tr/Icerik/7778/2023-1327 Erişim Tarihi: 24.07.2025
Kivela, J. ve Crotts, J. C. (2006). Tourism and gastronomy: Gastronomy's influence on how tourists experience a destination. Journal of Hospitality & Tourism Research, 30(3), 354-377.
Laquintabodrum (2025). https://laquintabodrum.com/galeri/ Erişim Tarihi: 26.07.2025
Lee, T. H. ve Crompton, J. (1992). Measuring novelty seeking in tourism. Annals of Tourism Research, 19(4), 732-751.
Leiper, N. (1990). Tourist attraction systems. Annals of tourism research, 17(3), 367-384.
Li, J. (2024). How Do Information Quality, E-service Quality, And System Quality Enhance Customer Satisfaction for Airbnb?. Int. J. Educ. Humanit, 13(2), 29-45.
Li, C., Zheng, W., Zhuang, X. ve Chen, F. (2023). Intelligent transport design with a dual focus: Tourist experience and operating cost. Annals of Tourism Research, 101, 103597.
Lie, V. ve Facrureza, D. (2024). Analysis of tourist attractıon on tourist interest in visiting Keranggan tourism village south tanggerang. International Journal of Accounting, Management, Economics and Social Sciences (IJAMESC), 2(4), 1259-1266.
Lim, W. M., Jasim, K. M. ve Das, M. (2024). Augmented and virtual reality in hotels: Impact on tourist satisfaction and intention to stay and return. International Journal of Hospitality Management, 116, 103631.
Liu, X., Wider, W., Fauzi, M. A., Jiang, L., Udang, L. N. ve Hossain, S. F. A. (2024). The evolution of smart hotels: A bibliometric review of the past, present and future trends. Heliyon, 10(4), 1-12.
Litvin, S. W., Goldsmith, R. E. ve Pan, B. (2008). Electronic word-of-mouth in hospitality and tourism management. Tourism management, 29(3), 458-468.
Long, L. M. (2019). Culinary tourism. In Encyclopedia of food and agricultural ethics (pp. 552-559). Springer, Dordrecht.
Lujohotel (2025). https://lujohotel.com/tr/konaklama/odalar/superior-oda.php Erişim Tarihi: 26.07.2025
Mason, P. (2020). Tourism impacts, planning and management. Routledge.
McKercher, B. ve Du Cros, H. (2002). Cultural tourism: The partnership between tourism and cultural heritage management. Routledge.
McNeill, D. (2009). The airport hotel as business space. Geografiska Annaler: Series B, Human Geography, 91, 219 - 228.
Mensah, I. (2006). Environmental management practices among hotels in the greater Accra region. International Journal of Hospitality Management, 25(3), 414-431.
Michelin Guide (2024). Michelin Star Restaurants in Turkey. https://guide.michelin.com/ Erişim Tarihi: 02.08.2025
Middleton, V. T. C. ve Clarke, J. (2001). Marketing in Travel and Tourism (3rd ed.). Oxford: Butterworth-Heinemann.
Mikulić, J., Šerić, M. ve Krešić, D. (2024). Asymmetric effects of wellness destination and wellness facility attributes on tourist satisfaction. Tourism Review, 79(4), 969-980.
Mohammed, A. S. ve Shehasen, M. Z. (2020). Street food consumption and associated health risk. International Journal of Research Studies in Agricultural Sciences, 6, 8-18.
Mousavi, S. A. (2022). Sustainable hotel building local assessment model: a case of Northern Cyprus. Sustainability, 14(19), 12752.
Mora, D., Solano-Sanchez, M. A., López-Guzmán, T. ve Moral-Cuadra, S. (2021). Gastronomic experiences as a key element in the development of a tourist destination. International Journal of Gastronomy and Food Science, 25, 1-8.
Moral-Cuadra, S., Martín, J. C., Román, C. ve López-Guzmán, T. (2023). Influence of gastronomic motivations, satisfaction and experiences on loyalty towards a destination. British Food Journal, 125(10), 3766-3783.
Moskviak, Y. (2022). Tенденції вдосконалення управління європейського ринку морського судноплавства. Herald of Khmelnytskyi National University. Economic Sciences, 306(3), 180-186.
Muna, N. L. K., Arosyid, H., Saxzena, B. ve Yudiantoro, D. (2024). Pengaruh Akomodasi, Transportasi dan Harga Jasa Boga Terhadap Minat Melakukan Perjalanan Wisata: Studi Pada Mahasiswa UIN Sayyid Ali Rahmatullah Tulungagung. Wawasan: Jurnal Ilmu Manajemen, Ekonomi dan Kewirausahaan, 2(4), 117-135.
Muniz, R. N., da Costa Júnior, C. T., Buratto, W. G., Nied, A. ve González, G. V. (2023). The sustainability concept: A review focusing on energy. Sustainability, 15(19), 14049.
Newsome, D., Moore, S. A. ve Dowling, R. K. (2013). Natural Area Tourism: Ecology, Impacts and Management (2nd ed.). Bristol: Channel View Publications.
Nunkoo, R., Teeroovengadum, V., Ringle, C. M. ve Sunnassee, V. (2020). Service quality and customer satisfaction: The moderating effects of hotel star rating. International Journal of Hospitality Management, 91, 1-15.
Obersteiner, G., Gollnow, S. ve Eriksson, M. (2021). Carbon footprint reduction potential of waste management strategies in tourism. Environmental Development, 39, 100617.
Oladimeji, D., Gupta, K., Kose, N. A., Gundogan, K., Ge, L. ve Liang, F. (2023). Smart transportation: an overview of technologies and applications. Sensors, 23(8), 3880.
Oliveira, L. K. D., Oliveira, I. K. D., França, J. G. D. C. B., Balieiro, G. W. N., Cardoso, J. F., Bogo, T., Bogo, D. ve Littig, M. A. (2022). Integrating freight and public transport terminals infrastructure by locating lockers: analysing a feasible solution for a medium-sized Brazilian cities. Sustainability, 14(17), 1-16.
Olusola, A. O. ve Babatola, O. (2021). Visitors Preferences for Tourist Destinations: A Comparative Analysis of Two Contrasting Destination Themes in Lagos, Nigeria. Journal of Tourism Management Research, 8, 68-87.
Onurlubaş, E. ve Öztürk, D. (2020). Hizmet kalitesinin müşteri memnuniyeti üzerindeki etkisi: butik oteller üzerine bir uygulama. Gümüşhane Üniversitesi Sosyal Bilimler Dergisi, 11(3), 756-766.
Otelgazetesi (2025). https://otelgazetesi.com/2025/03/14/turkiyede-gastronomi-turizminin-2024-2025-analizi/ Erişim Tarihi: 01.08.2025
Özdemir, Ü. (2011). Safranbolu’nun kültürel miras kaynakları ve korunması. Doğu Coğrafya Dergisi, 16(26), 129-142.
Özkaya, F. ve Ceylan, V. (2022). İstanbul’da sokak lezzeti tüketen bireylerin tüketim sebeplerinin ve tüketimine ilişkin kaygılarının belirlenmesi. Aydın Gastronomy, 6(2), 107-118.
Paçacı, B., Aydemir, H., Eser, M., Erol, S. ve Çubuk, K. (2025). Evaluation and analysis of risk factors in railway accidents in Türkiye. Eskişehir Teknik Üniversitesi Bilim ve Teknoloji Dergisi B-Teorik Bilimler, 13(1), 43-66.
Page, S. J. (2019). Tourism Management (6th ed.). London: Routledge.
Page, S. J. ve Connell, J. (2020). Visitor attractions. Tourism, 187-215.
Pandjaitan, D., , M. ve Hadianto, B. (2021). Website Quality, E-satisfaction, and E-loyalty of Users Based on The Virtual Distribution Channel. Journal of Distribution Science, 19, 113-121.
Papargyropoulou, E., Lozano, R., Steinberger, J. K., Wright, N. ve Bin Ujang, Z. (2014). The food waste hierarchy as a framework for the management of food surplus and food waste. Journal of Cleaner Production, 76, 106-115.
Pearce, P. L. (1996). Recent research in tourist behaviour. Asia Pacific Journal of Tourism Research, 1(1), 7-17.
Pırnar, İ. ve Çelebi, D. (2019). Organic foods and gastronomic tourism. In The Routledge handbook of gastronomic tourism (pp. 401-411). Routledge.
Pine, B. J. ve Gilmore, J. H. (2011). The experience economy. Harvard Business Press.
Prideaux, B. (2000). The role of the transport system in destination development. Tourism Management, 21(1), 53-63.
Putra, K. S. ve Putra, R. (2023). Daya dukung dan daya tampung wısatawan sıtus perahu kuno desa pujulharjo kecamatan rembang kabupaten rembang. Jounal of Enviromental Science Sustainable, 4(2), 78-90.
Quan, S. ve Wang, N. (2004). Towards a structural model of the tourist experience: An illustration from food experiences in tourism. Tourism management, 25(3), 297-305.
Richards, G. (2001). Cultural Attractions and European Tourism. Wallingford: CABI.
Richards, G. (2012). Food and the tourism experience: major findings and policy orientations. Food and the tourism experience, 13-46.
Saveriades, A. (2000). Establishing the social tourism carrying capacity for the tourist resorts of the east coast of the republic of Cyprus. Tourism Management, 21, 147-156.
Setur (2025). https://www.setur.com.tr/seyahatasistani Erişim Tarihi: 26.07.2025
Sedirlikonak (2025). https://sedirlikonak.com/surdurulebilir/ Erişim Tarihi: 30.07.2025
Semenderoğlu, A. ve Çakıcıoğlu, R. O. (2007). Şirince'de kültürel turizmin gelişimi. Dokuz Eylül Üniversitesi Buca Eğitim Fakültesi Dergisi, (22), 174-184.
Sidestarhotels (2025). https://www.sidestarhotels.com/hotels/tr/environmental/gunes-enerji-santrali Erişim Tarihi: 28.07.2025
Sgroi, F., Modica, F. ve Fusté-Forné, F. (2022). Street food in Palermo: Traditions and market perspectives. International Journal of Gastronomy and Food Science, 27, 100482.
Sigala, M. (2020). Tourism and COVID-19: Impacts and implications for advancing and resetting industry and research. Journal of business research, 117, 312-321.
Slobodyan, S. ve Morozov, K. (2023). The perspective of odesa – İstanbul high-speed passenger sea route. Collection of Scientific Publications NUS, 38-43.
Solihin, A., Azizah, S. ve Sutomo, S. (2024). Implementation of Virtual Reality (VR) and Augmented Reality (AR) in Marketing and Service Development to Increase Customers in the Hospitality Sector. International Journal of Management Science and Information Technology, 4(2), 450-458.
Supraptini, N. ve Supriyadi, A. (2020). Pengaruh Fasilitas, Transportasi Dan Akomodasi Terhadap Kepuasan Wisatawan Dikabupaten Semarang. JMD: Jurnal Riset Manajemen & Bisnis Dewantara, 3(2), 121-131.
Suwarto, T., Pforr, C. ve Volgger, M. (2024). Front-desk workforce cultural diversity and its implications for service quality in the accommodation sector: a case from Australia. Tourism Review, 79(1), 234-249.
Statista (2025). https://www.statista.com/outlook/mmo/micromobility/turkey?utm_source Erişim Tarihi: 04.08.2025
Mikromobilite (2022). Mikromobilite. https://hgm.uab.gov.tr/uploads/pages/projelerimiz/surdurulebilirlik-hareketlilik-yonetimi.pdf Erişim Tarihi: 04.08.2025
Swissotelthebosphorus, (2025). Swissôtel The Bosphorus. https://www.swissotelthebosphorus.com/tr/ Erişim Tarihi: 26.07.2025
Şahin, C. ve Girgin, G. K. (2024). Sosyal medya aynasında Türk sokak lezzetlerine ilişkin yerli ve yabancı turistlerin deneyim farklılıkları ve Türk sokak lezzetlerinin gastronomik ürün olarak pazarlanabilme stratejileri. Journal of Travel and Tourism Research, 25(25), 1-19.
Talih, Ö. ve Çelikok, K. (2023). Dünyada ve Türkiye'de Akıllı Ulaşım Sistemleri ve Politikaları: Sürdürülebilir Ulaşım Açısından Bir Değerlendirme. Süleyman Demirel Üniversitesi Vizyoner Dergisi, 141(00. Yıl Özel), 254-279.
Thestay (2025). https://www.thestay.com.tr/anasayfa.aspx Erişim Tarihi: 24.07.2025
Timothy, D. J. ve Tosun, C. (2003). Arguments for community participation in the tourism development process. Journal of Tourism Studies, 14(2), 2-15.
Timothy, D. ve Teye, V. (2009). Tourism and the lodging sector. Routledge.
Tiku, O. ve Shimizu, T. (2020). Tourism, accommodation, and the regional economy in Indonesia’s West Papua. Information Systems Journal, 15, 315-334.
Tishehyar, M. ve Shirkhani, S. (2024). The perspective of transport routes in Türkiye based on the swot model. Journal of Oriental Studies, 111(4), 34-53.
Torres-Delgado, A., Palomeque, F., Sanz, B. ve Urgell, X. (2021). Monitoring sustainable management in local tourist destinations: performance, drivers and barriers. Journal of Sustainable Tourism, 31, 1672 – 1693.
Tuncer, I., Unusan, C. ve Cobanoglu, C. (2021). Service quality, perceived value and customer satisfaction on behavioral intention in restaurants: An integrated structural model. Journal of Quality Assurance in Hospitality & Tourism, 22(4), 447-475.
Turp, M. T., An, N., Bilgin, B., Şimşir, G., Orgen, B. ve Kurnaz, M. L. (2024). Projected summer tourism potential of the Black Sea Region. Sustainability, 16(1), 377.
Tussyadiah, I. (2020). A review of research into automation in tourism: Launching the Annals of Tourism Research Curated Collection on Artificial Intelligence and Robotics in Tourism. Annals of Tourism Research, 81, 102883, 1-13.
TÜİK (Türkiye İstatistik Kurumu) (2025). https://data.tuik.gov.tr/Bulten/Index?p=Turizm-Istatistikleri-IV.-Ceyrek:-Ekim-Aralik-ve-Yillik,-2024-53660 Erişim Tarihi: 31.07.2025
Türkiye Cumhuriyeti Devlet Demir Yolları (TCDD). (2025). https://www.tcdd.gov.tr/ Erişim Tarihi: 03.08.2025
Ulaştırma ve Altyapı Bakanlığı (UAB) (2025). https://denizcilikistatistikleri.uab.gov.tr Erişim Tarihi: 24.07.2025
UNESCO (2025). https://www.unesco.org.tr/Home/Page/88?slug=UNESCO- Erişim Tarihi: 01.08.2025
UNWTO (2025). https://www.unwto.org/hotel-energy-solution Erişim Tarihi: 28.07.2025
UNEP ve UNWTO (2005). Making Tourism More Sustainable: A Guide for Policy Makers. Madrid: United Nations Environment Programme and World Tourism Organization
Ünal, M. ve Zavalsız, Y. (2016). Küreselleşme karşıtı bir hareket: Yavaş hareketi. İnsan ve Toplum Bilimleri Araştırmaları Dergisi, 5(4), 889-912.
Var, T. ve Gunn, C. (2020). Tourism planning: Basics, concepts, cases. Routledge: New York.
Vengesayi, S., Mavondo, F. ve Reisinger, Y. (2009). Tourism destination attractiveness: attractions, facilities, and people as predictors. Tourism Analysis, 14, 621-636.
Virkar, A. R. ve Mallya, P. D. (2018). A review of dimensions of tourism transport affecting tourist satisfaction. Indian Journal of Commerce and Management Studies, 9(1), 72-80.
Xingyu, Z. (2024). Research on the Development of cultural construction of regional theme hotels—taking art and culture theme hotels as an example. Tourism Management and Technology Economy, 7(1), 46-50.
Yang, S., Liu, Y. ve Xu, L. (2024). The effect of food tourism experiences on tourists' subjective well-being. Heliyon, 10(3), 1-15.
Yayla, Ö. ve Günay, S. (2024). Interaction of food geography and gastronomy tourism: a study on gastronomy destinations in Türkıye. Journal of Tourism and Hospitality Management, 26-35.
Yayla, Ö., Yayla, S. ve Konuk, İ. (2019). Roadmap for the use of turkish drinks in gastronomy tourism. Tourism, Leisure and Global Change, 5, 519-526.
Yayla, Ö., Yayla, S. ve Konuk, İ. (2020). An Overview of Turkish Drinks with Traditional Meals. , 113-124.
Yetim, G., Dursun, M. T. ve Argan, M. (2021). Boş zaman seyahatleri temelinde Airbnb deneyimlerine netnografik bir bakış. Gaziantep University Journal of Social Sciences, 20(3), 1524-1540.
Yevtushenko, O. V., Haponenko, H. I. ve Shamara, I. M. (2021). Analyzing the proposals from leading operators in the tourism market of Kharkiv region. Business Inform, 7, 153–160.
Yıldız, M. ve Yılmaz, M. (2020). Gastronomi alanındaki trendlere bir bakış. Sivas Interdisipliner Turizm Araştırmaları Dergisi, (5), 19-35.
Yılmaz, Ş., Fındık, G. ve Öz, B. (2024). A qualitative study on transportation experiences of public transport users in Türkiye during the COVID-19 pandemic. Transportation Research Part F: Traffic Psychology and Behaviour, 100, 1-12.
Yılmaz, N. P. (2024). Türkiye’s harmonization with the EU’s maritime policies: An analysis in the framework of the EU country reports between 2018 and 2023. International Journal of Social Inquiry, 17(3), 449-466.
Zrnić, M., Gajić, T., Vukolić, D., Knežević, S. ve Knežević, M. (2023). Managing food and beverage in hotels: Challenges, opportunities and best practices. Turističko poslovanje, (31), 63-70.
Zhuo, X. ve Wang, W. T. (2022). “Value for money?” Exploring the consumer experience on shared accommodation platforms: evidence from online reviews in China. Journal of Hospitality and Tourism Technology, 13(3), 542-558.
