54 research outputs found
Implementation of yield management practices in service organisations : empirical findings from a major hotel group
No full textThis article presents findings on the development and implementation of a centralised yield management project by an international hotel group in its over 160 hotel units. Data were collected over two years from the participant hotel group's three management levels through semi-structured interviews, observations and document analysis. The research findings reveal that developing and implementing a centralised yield management project is contextually a very complex and challenging task. Major problems and difficulties appear to have originated from the participant company's organisational structure and culture. In addition, a high labour turnover, poor HRM practices, ongoing developments and changes across the company seem to have had an impact on the implementation of yield practices. The existing literature on yield management seems to view yield implementation as a tactical activity and therefore fails to explain the strategic implications of deploying yield practices in service organisations. The overall recommendation of this article are that scholars and practitioners working in this area should view yield implementation more from the perspectives of strategic management and change management fields.School of Hotel and Tourism Managemen
Management of the change process in hotel companies
No full textThe management of change has become an organisational necessity in the 1990s and will continue to be a major factor in the management of hotel companies in the future. This article investigates and evaluates management of the change process at unit level in hotel firms. The data was gathered through in-depth semi-structured interviews with ten hotel managers in the UK. Lewin's three-stage model was found to be of limited use in practice. A five-stage model of the change process emerges from the research findings. This model reflects a more practical view of the management of change as an on-going, continuous process. Finally, the limitations of the research are discussed and further research areas identified
Impact of an economic crisis - Evidence from Turkey
No full textThis paper evaluates the impact of the 2001 economic crisis on the tourism industry in Turkey. The research findings reveal that neither the government nor private organizations had any plans for dealing with the crisis before or after the event. It had both negative and positive impacts although its benefits were often overlooked. The overall implication of the study is that national culture, the level of economic development of a country, the availability of financial resources, and the ability and knowledge of its government officials and managers of private firms have a direct impact on how such an event is responded to and managed. Keywords: economic, crisis, government, hotels, Turkey. This paper evaluates the impact of the 2001 economic crisis on the tourism industry in Turkey. The research findings reveal that neither the government nor private organizations had any plans for dealing with the crisis before or after the event. It had both negative and positive impacts although its benefits were often overlooked. The overall implication of the study is that national culture, the level of economic development of a country, the availability of financial resources, and the ability and knowledge of its government officials and managers of private firms have a direct impact on how such an event is responded to and managed.</p
The impact of Turkey 's economic crisis of February 2001 on the Tourism Industry in Northern Cyprus
No full textThis study investigates the impact of the February 2001 economic crisis in Turkey on the tourism sector in Northern Cyprus. A case study approach was followed. Empirical data were collected from 78 hotels in Northern Cyprus through the distribution of a questionnaire and by conducting a series of semi-structured interviews. The research findings reveal that the overwhelming majority of firms participating in the study did not foresee the economic crisis in Turkey. They therefore failed to take any advance measures to deal with it. The economic crisis was found to have had both a negative and positive impact on the tourism industry in Northern Cyprus, although the negative impact seems to have been greater. Implications of the findings are discussed and several recommendations for practice and for future research are provided.School of Hotel and Tourism Managemen
Reliability of wear volume measurement approaches in relation to the effect of surface finish on friction and wear of Al2O3
No full textWear measurements are notoriously variable. Even the experiments with the same type of material and test machine can give significantly different results. Such discrepancies are mostly due to a lack of adequate control of test conditions and unreliable measurement techniques. Specification and control of certain tribological quantities are a necessary prerequisite of obtaining reproducible and comparable results. To proceed forward in this direction, it is essential to review and analyze the existing test procedures and measuring techniques. In this study, the authors investigated the reliability of the most common wear volume measurement approaches and explored the influence of surface finish on the friction and wear performance of Al2O3 ceramics. The wear tests were performed with a pin-on-disc machine on polished and ground surfaces of Al2O3 disks. The wear volume was measured from height displacement, weight loss, and from worn surface profilometry. The results indicated that the wear volume measurements by surface profilometry and height displacement (by transducer) were highly reliable. The wear rates of ground and polished alumina were in the order of 10(-7) mm(3)/m . N. Finally, for the specific surface roughness range (Ra = 0.03 to 0.4 mu m) explored in this study, the surface finish was only important during the initial run-in period
Investigation On The Structure And Properties Of Mo-si-b Based Intermetallic Plasma-sprayed Material
No full textTez (Doktora) -- İstanbul Teknik Üniversitesi, Fen Bilimleri Enstitüsü, 1999Thesis (PhD) -- İstanbul Technical University, Institute of Science and Technology, 1999Bu çalışmada, açık atmosfer şartlarında ve düşük basınç altında koruyucu atmosfer ortamında plasma sprey kaplama yöntemiyle yüksek yoğunluğa sahip hacimsel kaplamaların elde edilmesi amacıyla, toz Mo-Si-B esaslı malzeme kullanılmıştır. Bir taraftan porozite ve oksijen empüritelerini, diğer taraftan buharlaşan metal kayıplarını minimize etmek amacıyla kaplama koşulları incelenmiştir. Lamelar kaplama mikroyapısı öncelikle MoB ve Mo5Si3Bx (T1)’i , az miktarda MoSi2’i içeren mikron-altı tanelerden oluşmakta ve tane sınırlarında ise camsı bir faz yer almaktadır. Kaplama sonrası basınçsız sinterleme, lameller arası sınırların kaybolmasıyla karakterisitik tabakalı sprey kaplama yapısını değiştirmektedir. Kaplama numunelerinden elde edilen sertlik, mukavemet ve kırılma tokluğu değerleri lokal anizotropinin makroskopik özelliklere etkisinin az olduğunu göstermiştir. Partiküllerin arasında yeralan amorf fazlar sıcaklığa bağımlı mekanik davranışların ana nedeni olarak belirlenmiştir. Kaplama numuneleriyle gerçekleştirilen deneylerde oksidasyon kinetiği 1000°C’nin altında lineer, 1000°C’nin üzerinde ise parabolik bir davranış sergilemiştir. Oksidasyon direncindeki artışa neden olarak, koruyucu bir dış tabaka oluşturmak üzere akışkan Borosilikat cam teşekkülü ifade edilmiştir.In this study, applying open and low pressure inert atmosphere conditions to produce high density bulk coatings with plasma spray coating technique, a Mo-Si-B based powder used. In order to minimize porosity and oxygen level in one hand and to decrease evaporative loss of metal constituents on the other, coating conditions studied. Although, splat boundaries contain a glassy phase, laminar coating microstructure is composed of submicron size particles of primarily MoB and Mo5Si3Bx (T1) and some MoSi2. Characteristic laminar spray microstructure altered with removed splat boundaries, applying subsequent pressureless sintering after coating operation. Hardness, strength and fracture toughness measurements taken from as-coated bulk specimens showed that local anisotropy has little effect on macroscopic properties. Amorphous phases at splat boundaries were determined for the main reason of temperature dependent mechanical behavior. Experiments regarding oxidation exhibited linear oxidation kinetics below 1000°C and proposed that parabolic oxidation kinetics was operative above 1000°C. It is proposed that smooth glassy borosilicate formation to give a protective outer layer, was the main reason of the increase in oxidation resistance.DoktoraPh
Mutfak turizminin destinasyon pazarlamasındaki önemi
No full textAraştırmada, mutfak turizminin destinasyon pazarlamasındaki önemi turistlerin görüşleri göz önünde bulundurularak belirlenmeye çalışılmıştır. Araştırmada genel tarama yöntemi kullanılmıştır. Araştırmaya katılan turistlere araştırmanın amaçları doğrultusunda bilgi toplamak amacıyla anket uygulanmıştır. Anketin birinci bölümünde, turistlerin demografik özelliklerine yönelik sorular yer almaktadır. İkinci bölümünde ise, mutfak turizmi ve destinasyon seçimi görüşlerini belirleyebilmek için, mutfak turizmi ve destinasyon pazarlaması ilişkisini ortaya koymak üzere Rand ve Heath (2006) tarafından Güney Afrika'da oluşturulmuş bir çalışma ile Okumuş Fevzi, Okumuş Bendegül ve Mckercher (2005) tarafından Tourism Management dergisinde yayınlanmış Türk mutfağının etkinliği üzerine çalışmalardan esinlenerek hazırlanan ve 15 sorudan oluşan bir anket kullanılmıştır. Araştırmanın evrenini, 2010 yılı Ağustos Ekim aylarında Aydın iline bağlı Kuşadası ilçesine gelen turistler oluşturmaktadır. Evrenden tesadüfî örneklem yöntemiyle seçilen 232 kişi ise araştırmanın örneklemini oluşturmaktadır. Bu turistlerden ölçek yöntemi ile bilgiler toplanmış ve SPSS 15 programı yardımı ile değerlendirilmiştir. Araştırmaya katılanların cevapları incelendiğinde genel olarak Türk Mutfağı'nı beğendikleri ancak Kuşadası destinasyonunu tercih etme faktörleri incelendiğinde ilk sırada sosyal hayat faktörünün geldiği sonucu ortaya çıkmıştır.The purpose of the research is to detect the effects of culinary tourism to destination marketing on the basis of Kuşadası sample as taking the opinions of tourists into consideration related with it. General scanning method was used in the research., questions for the demographic characteristics of tourists are in the first part of the survey. As a scale, with a study done in South Africa (Rand and Heath 2006) and published in the Journal of Tourism Management(Okumuş Fevzi, Okumuş Bendegül ve Mckercher 2005) which is prepared on the effectiveness of Turkish cuisine of a scale consisting of 15 questions was used as "measuring the inventory. The tourists who came to Kuşadası province in date of August - October 2010 form the population of the research. 232 tourists, selected among the population through random sampling method, form the sample of the research. The data were collected from these tourists through questionnaire method and evaluated by means of SPSS 15 program. Analyzing the answers of the participants, generally the Turkish Cuisine has emerged but to examined the factors to prefer Kuşadası, factor of social life that has emerged as a result of the first order
The importance of culinary tourism in destination marketing
No full textAraştırmada, mutfak turizminin destinasyon pazarlamasındaki önemi turistlerin görüşleri göz önünde bulundurularak belirlenmeye çalışılmıştır. Araştırmada genel tarama yöntemi kullanılmıştır. Araştırmaya katılan turistlere araştırmanın amaçları doğrultusunda bilgi toplamak amacıyla anket uygulanmıştır. Anketin birinci bölümünde, turistlerin demografik özelliklerine yönelik sorular yer almaktadır. İkinci bölümünde ise, mutfak turizmi ve destinasyon seçimi görüşlerini belirleyebilmek için, mutfak turizmi ve destinasyon pazarlaması ilişkisini ortaya koymak üzere Rand ve Heath (2006) tarafından Güney Afrika'da oluşturulmuş bir çalışma ile Okumuş Fevzi, Okumuş Bendegül ve Mckercher (2005) tarafından Tourism Management dergisinde yayınlanmış Türk mutfağının etkinliği üzerine çalışmalardan esinlenerek hazırlanan ve 15 sorudan oluşan bir anket kullanılmıştır.
Araştırmanın evrenini, 2010 yılı Ağustos Ekim aylarında Aydın iline bağlı Kuşadası ilçesine gelen turistler oluşturmaktadır. Evrenden tesadüfî örneklem yöntemiyle seçilen 232 kişi ise araştırmanın örneklemini oluşturmaktadır. Bu turistlerden ölçek yöntemi ile bilgiler toplanmış ve SPSS 15 programı yardımı ile değerlendirilmiştir.
Araştırmaya katılanların cevapları incelendiğinde genel olarak Türk Mutfağı'nı beğendikleri ancak Kuşadası destinasyonunu tercih etme faktörleri incelendiğinde ilk sırada sosyal hayat faktörünün geldiği sonucu ortaya çıkmıştır.The purpose of the research is to detect the effects of culinary tourism to destination marketing on the basis of Kuşadası sample as taking the opinions of tourists into consideration related with it. General scanning method was used in the research., questions for the demographic characteristics of tourists are in the first part of the survey. As a scale, with a study done in South Africa (Rand and Heath 2006) and published in the Journal of Tourism Management(Okumuş Fevzi, Okumuş Bendegül ve Mckercher 2005) which is prepared on the effectiveness of Turkish cuisine of a scale consisting of 15 questions was used as "measuring the inventory.
The tourists who came to Kuşadası province in date of August - October 2010 form the population of the research. 232 tourists, selected among the population through random sampling method, form the sample of the research. The data were collected from these tourists through questionnaire method and evaluated by means of SPSS 15 program.
Analyzing the answers of the participants, generally the Turkish Cuisine has emerged but to examined the factors to prefer Kuşadası, factor of social life that has emerged as a result of the first order
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