Browsing by Author "Celebi, Duygu"
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Article Citation - WoS: 8A SOCIAL MEDIA FRAMEWORK OF CULTURAL MUSEUMS(AKDENIZ UNIV, 2017) Gokce Ozdemir; Duygu Celebi; Ozdemir, Gokce; Celebi, DuyguMuseums are regarded as cultural products and the core attractions of a destination that offer cultural historical and artistic possessions for locals as well as tourists. Technological developments in communication have also contributed to the museum pre- onsite and post-experience of visitors. Thereby social media enables the museums to extend their networks also on an international basis with up-to-date and credible information about current researches special events new exhibitions excavations in process and promotional activities. In this sense this study demonstrates how social media is used by the museums through a research about the Facebook accounts of 10 well-known international museums. Thus a 32-category framework is created based on the performances of each social media account eventually this research provides insights into creation of an effective social media account with the emphasis on certain categories' role to draw and maintain the interest of followers.Article Barriers Challenging Social Gastronomy Entrepreneurs(Edward Elgar Publishing Ltd., 2025) Caliskan, Aylin; Pirnar, Ige; Celebi, DuyguArticle Citation - WoS: 20Citation - Scopus: 32Bibliometric analysis of social entrepreneurship in gastronomy tourism(Institute for Tourism tourism@iztzg.hr, 2020) Duygu Çelebi; Ige Pirnar; Engin Deniz Eriş; Eris, Engin Deniz; Pirnar, Ige; Celebi, DuyguThe definition of "entrepreneurship" briefly stands for setting up a new business by taking financial and other risks to gain profits. Phenomenon of "social entrepreneurship" has emerged as a follow up concept of entrepreneurship as a critical issue in the context of both improvement and wellbeing of societies. Social entrepreneurship focuses on social problems rather than profit maximization and is especially important for gastronomy tourism due to the social local benefits as cultural integration and employment it brings. In order to understand the promising research areas and explore the research gap in the gastronomical social entrepreneurship applications bibliometric analysis is chosen since studies are limited in the gastronomy tourism as well as social entrepreneurship. The research in subject area consisted on keywords that are used as search items for articles title section to select articles that are more accurate for the aim of the research. The analysis shows that there are 20 articles with the combination of related key word variations. When the methodologies of the related articles is analyzed it is understood that qualitative research with multiple and comparative case study is chosen for almost all the related articles. The reason might be due to the characteristics of the research topic and novelty thus rarity of true to life gastronomical social innovation applications. Th is study is expected to guide future studies by providing general overview of the studies and the research gap in social entrepreneurship and gastronomy tourism. © 2020 Elsevier B.V. All rights reserved.Article Citation - WoS: 1Citation - Scopus: 6Bleisure trends Combining business and leisure travel(ROUTLEDGE, 2024) Gokce Ozdemir; Duygu Celebi; Ozdemir, Gokce; Celebi, Duygu; AM Morrison; D BuhalisArticle Citation - WoS: 33Citation - Scopus: 38Determinants of organic wine consumption behavior from the perspective of the theory of planned behavior(Emerald Group Holdings Ltd., 2020) Aylin Çalışkan; Duygu Çelebi; Ige Pirnar; Caliskan, Aylin; Pirnar, Ige; Celebi, DuyguPurpose: Focusing only on the characteristics of the wine and the type of production is insufficient to give a holistic idea on consumer’s organic wine consumption behavior. Therefore this study aims to examine the impact of attitude perceived behavioral organic wine consumption theory of planned behavior (TPB) control and subjective norms on organic wine consumption intention and behavior. Design/methodology/approach: Drawing on the TPB a theoretical model was developed and tested by partial least squares structural equation modeling method. The sample of the research consists of 304 participants from the vineyards in Izmir/Turkey. Findings: The main result of this study reveals that the theoretical model belonging to the TPB is also valid in the case of organic wine consumption behavior. Specifically research results indicate that attitude has the strongest direct impact on intention and indirect impact on organic wine consumption behavior while perceived behavioral control has the least impact. Originality/value: Prediction of organic wine consumption behavior from the perspective of the TPB presents the originality of this paper. © 2021 Elsevier B.V. All rights reserved.Article Citation - WoS: 3Citation - Scopus: 5Experimental social entrepreneurship model in gastronomy: The case of Ebru Baybara Demir as a social gastronomy entrepreneur(AZTI-Tecnalia, 2022) Engin Deniz Eriş; Ige Pirnar; Duygu Çelebi; Eris, Engin Deniz; Pirnar, Ige; Celebi, DuyguGastronomy industry is very suitable for social entrepreneurship applications and global pioneers like Anthony Myint David Hertz Manu Buffara Massimo Bottura and Ayşe Tükürükçü prove this fact. The purpose of the study is to emphasise the importance and the training opportunities of minorities of social entrepreneurship in gastronomy industry and figure out the motivations and related competencies since there is a gap in the related literature. Hence conceptual framework of social gastronomy entrepreneurship is introduced and a single case study designed with the Experimental Social Entrepreneurship Model for Individuals is discussed where results indicate that the competence background of the research subject and main assumptions are in parallel with the entrepreneur orientation literature. Globally popular Ebru Baybara Demir who is the only social gastronomy entrepreneurship chef in Turkey is chosen as a single case research study subject since she is the founder of many innovative projects like The Cercis Murat Mansion Harran Gastronomy School Living Soil Local Seed Let's Talk Soil Amazon Queens Global Gastro Economy Summit. © 2022 Elsevier B.V. All rights reserved.Article Citation - WoS: 30Citation - Scopus: 36Exploring dimensions of slow tourism motivation(ROUTLEDGE JOURNALS TAYLOR & FRANCIS LTD, 2018) Gokce Ozdemir; Duygu Celebi; Ozdemir, Gokce; Celebi, DuyguToday the tourism industry has altered from a steady structure to a dynamic one in order to match the emerging needs wants and demands of tourists. Given this understanding the motivations of tourists is key to designing better products and services. Motivation is closely linked to satisfaction and is a crucial ingredient in terms of understanding visitors' decision-making processes. Thus destination marketers need to understand what motivates people to choose slow tourism as well what segments are interested in that specific type of tourism. Examining slow tourists this study identified seven tourist motivation factors thereof. In terms of push factors Relaxation Self-reflection & Discovery Escape Novelty-seeking Environmental Concern and Social Interaction were identified along with Engagement as a pull factor.Article Citation - WoS: 1Citation - Scopus: 1Gamification in museum tourism(ROUTLEDGE, 2024) Ige Pirnar; Duygu Celebi; Muruvvet Deniz Sezer; Sezer, Muruvvet Deniz; Pirnar, Ige; Celebi, Duygu; AM Morrison; D BuhalisBook Part Citation - Scopus: 4Sustainable festival and event tourism management(Taylor and Francis Inc., 2020) Ige Pirnar; Duygu Çelebi; Pirnar, Ige; Celebi, Duygu[No abstract available]
