Pirnar, İge
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Job Title
Prof.Dr.
Email Address
Main Affiliation
01.01.12.02. Turizm Rehberleği Bölümü
Status
Current Staff
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ORCID ID
Scopus Author ID
Turkish CoHE Profile ID
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Files
Sustainable Development Goals
1NO POVERTY
0
Research Products
2ZERO HUNGER
0
Research Products
3GOOD HEALTH AND WELL-BEING
0
Research Products
4QUALITY EDUCATION
0
Research Products
5GENDER EQUALITY
1
Research Products
6CLEAN WATER AND SANITATION
0
Research Products
7AFFORDABLE AND CLEAN ENERGY
0
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8DECENT WORK AND ECONOMIC GROWTH
2
Research Products
9INDUSTRY, INNOVATION AND INFRASTRUCTURE
3
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10REDUCED INEQUALITIES
1
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11SUSTAINABLE CITIES AND COMMUNITIES
0
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12RESPONSIBLE CONSUMPTION AND PRODUCTION
4
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13CLIMATE ACTION
0
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14LIFE BELOW WATER
0
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15LIFE ON LAND
0
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16PEACE, JUSTICE AND STRONG INSTITUTIONS
0
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17PARTNERSHIPS FOR THE GOALS
2
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Documents
21
Citations
110
Scholarly Output
25
Articles
15
Views / Downloads
0/0
Supervised MSc Theses
0
Supervised PhD Theses
0
WoS Citation Count
101
Scopus Citation Count
195
Patents
0
Projects
0
WoS Citations per Publication
4.04
Scopus Citations per Publication
7.80
Open Access Source
8
Supervised Theses
0
| Journal | Count |
|---|---|
| Encyclopedia of Tourism Management and Marketing: Volume 1-4 | 2 |
| Ege Akademik Bakis (Ege Academic Review) | 1 |
| Encyclopedia of Tourism Management and Marketing: Volumes 1-4 | 1 |
| Festival and Event Tourism Impacts | 1 |
| Handbook of Tourism and Quality-of-Life Research: Enhancing the Lives of Tourists and Residents of Host Communities | 1 |
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Competency Cloud
25 results
Scholarly Output Search Results
Now showing 1 - 10 of 25
Book Part Citation - Scopus: 5Organic Foods and Gastronomic Tourism(Taylor and Francis, 2019) Ige Pirnar; Duygu Çelebi; Pırnar, İge; Çelebi, DuyguGastronomic tourism is a kind of tourism where the motivation of the tourist is focused on food special cuisines specialty meals local dishes unique tastes and famous chefs. There are interactions between tourism and gastronomy since gastronomy is part of the tourism experience its destination is one of the most important touristic attractions and elements of gastronomy like local food and local culinary culture are quite important within the tourism experience offered. Local and regional food production systems are becoming crucial destination attraction factors in gastronomic tourism. Within the gastronomic tourism the demand for local cuisine organic food consumption and slow food is increasing. One of the services appears as organic restaurants which deliver healthy and nutritious meals to satisfy the needs for organic food consumption in gastronomic tourism industry. In Seferihisar it was found that there is a direct relationship with the organic food movement organic/semi-organic restaurants in the area and its’ popularity in domestic tourism. © 2022 Elsevier B.V. All rights reserved.Article Citation - WoS: 30Citation - Scopus: 40Adaptation of hospitality service quality scales for marina services(Elsevier Ltd, 2016) Ferika Özer Sari; Cagri Kaderoglu Bulut; Ige Pirnar; Bulut, Cagri; Pirnar, Ige; Sari, Ferika OzerMain purpose of this study is to reveal the effects of service quality perceptions of yachtsmen on their satisfaction repurchase and recommendation intensions towards "Five Gold Anchors" awarded marinas in Turkey. Research was conducted in four languages on 246 yachtsmen from 19 nations. Confirmatory factor analysis is used for data purification of Marinas' Service Quality Dimensions. Multiple regression analyses are used to test the research hypotheses. Besides putting forward a sector specific service quality instrument results revealed significant recommendations on how to increase the degree of yachtsmen's satisfaction towards their service providers for both researchers and practitioners. © 2016 Elsevier B.V. All rights reserved.Book Part Citation - Scopus: 1The role of convention visitor bureaus in business events(Taylor and Francis, 2018) Ige Pirnar; Ozan Altin; Altin, Hüseyin Ozan; Pirnar, Ige[No abstract available]Book Part Social Marketing(Edward Elgar Publishing Ltd., 2022) Ige Pirnar; Ozan Altin; Altin, Hüseyin Ozan; Pirnar, İge[No abstract available]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: 5Social media marketing in wine tourism(Taylor and Francis, 2022) Ige Pirnar; Aylin Çalışkan; Caliskan, Aylin; Pirnar, Ige[No abstract available]Book Part Citation - Scopus: 1Destination Branding(Edward Elgar Publishing Ltd., 2022) Ozan Altin; Ige Pirnar; Altin, Hüseyin Ozan; Pirnar, İge[No abstract available]Article MANAGERIAL PERSPECTIVE ON REGIONAL MARKETING ACTIVITIES OF DESTINATION MANAGEMENT ORGANIZATIONS (DMOs)(COGNIZANT COMMUNICATION CORP, 2009) Ruhet Genc; Ige Pirnar; Genc, Ruhet; Pirnar, IgeDestination management is an important competitive marketing method for global tourism destinations. Especially when cooperated with image and brand management it helps destinations to stand out from today's severe crowd of competition. The successful and efficient destination management companies usually play a major role in marketing their destinations but there exists a conflict in literature on the level of involvement in related marketing activities. Though managing an autonomous organization having its' own budget and freedom in decision making seems to be the best solution to meet the rapidly changing trends and needs of global tourists it needs to be analyzed within the organizations' managerial level. The aim of this article is to determine the perspectives of DMO managers from the most important two destinations in Turkey which is a very popular country that is usually in the first 10 in the international tourism market. The destinations chosen are Istanbul and Izmir which by using destination management within the last 10 years were able to become popular global brands in the world market by increasing their share rapidly.Article Vitality of Strategic Museum Management: An Application from Turkish Museums(2022) Ige Pirnar; Nesrin ADA; HÜSEYIN OZAN ALTIN; Altın, Hüseyın Ozan; Pirnar, Ige; Ada, NesrinCollecting protecting and presenting a diverse range of objects can be considered as one of the main purposes of the museums. Similar to many other non-profit organizations management aspect of museums is often ignored or overlooked up until the beginning of 21st century. However with the innovative managerial practices impact of globalization and inter-connected entertainment sector forced the museums to integrate strategic management practices into their operations. Within this context study aims to discover the managerial perspective of the visited-oriented museums in Turkey and explore whether they are embracing or employing strategic management principles or not. To achieve this aim 12 semi-structured in-depth interviews were conducted with the museum managers. Results highlights the contemporary administrative structures of Turkish museums which yields valuable information. Numerous managerial implications and future recommendations are provided for the effective management of museums.Article 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.
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