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Although a large number of academic studies have been conducted since the concept of sustainable tourism first emerged in the field of tourism, it cannot be said that destinations have achieved the same or similar success in terms of transferring theoretical foundations to practice. In this context, the question of whether the most important components of sustainability principles, namely stakeholders' awareness of tourism and conscious participation in the planning process, are being ignored comes to mind. The aim of the study is to clarify how local stakeholders evaluate the importance of Konya city in terms of tourism, its touristic identity, strengths and weaknesses, stakeholder and role awareness, and destination management practices carried out by senior management within the scope of sustainable tourism development. The sample of the study consists of operators operating near the Mevlana Museum in the city center of Konya. The data of this study, which was conducted by taking into account the stakeholder theory, was obtained by semi-structured interview method from qualitative research methods. The findings of the study were obtained by content analysis. Maxqda 2020 qualitative analysis package program was used in the analysis process. At the end of the study, it was concluded that the participants associated the city of Konya with cultural tourism, that Konya is a strong touristic city, and that its touristic power stems from the richness of its historical, cultural and religious infrastructure. In addition, regarding the touristic power of Konya, the view that being known for a single attraction cannot make the city a strong city, that alternative attractions are not sufficiently promoted, marketed and introduced to tourism is also an important finding. The long duration of restoration works, failure to meet visitor expectations, traffic problems, exclusion of tradesmen from tourism

Organizational stress can lead to various physiological and psychological issues in employees, negatively affecting individual performance, increasing conflict, turnover, and causing other organizational problems. This research aims to conduct a bibliometric analysis of studies on organizational stress in the accommodation and food and beverage sectors, key components of the tourism industry, based on national literature. A search was carried out in the ULAKBİM TR Dizin database using keywords such as "stress and tourism," "stress and hotel," "stress and kitchen," "stress and food and beverage businesses," between December 16-18, 2024. After reviewing the studies retrieved, 41 articles published between 2007 and 2024 were analyzed. The findings revealed that most studies used quantitative methods and surveys, with the majority written in Turkish. Organizational stress research in tourism is limited, but it has increased since 2020, with the highest number of articles published in 2023 and 2024. Thirteen studies received no citations, while the most cited study had 35 citations, which may be due to the recent publication dates of the articles. Based on the results, it was concluded that examining the stress levels, stress sources, and stress management strategies of employees in accommodation and food and beverage businesses—key sectors with high contributions to tourism revenue and employment—should be further explored. Such studies would contribute to the national tourism literature and sector practices, offering insights that could inform policy recommendations, improve stress management practices, enhance employee satisfaction, and promote healthier work environments in these vital industries for the future sustainability of tourism and overall employee well-being.

Gastronomy 4.0 denotes the digitalization and automation of gastronomic processes, encompassing ingredient sourcing, culinary preparation, and food presentation traditionally performed by human labor. While initial implementations of Gastronomy 4.0 technologies have emerged in food and beverage enterprises, their adoption remains limited due to managerial knowledge gaps and perceived risks. This study investigates the perceptions of food and beverage managers regarding the advantages and challenges of Gastronomy 4.0 applications. The research employs a qualitative methodology within a phenomenological framework. Data were collected through purposive sampling via semi-structured interviews with managers of eight food and beverage establishments. Thematic content analysis was applied to the data. Findings reveal that managers largely view Gastronomy 4.0 as a high-risk innovation. Key concerns include substantial initial investment costs, delays in addressing malfunctions, perceived loss of authenticity in robot-mediated service interactions, cybersecurity vulnerabilities, and integration challenges in human-robot collaboration due to limited technical expertise. Participants also expressed doubts about the flexibility of robotic chefs and waitstaff to accommodate customer-specific demands, prepare customized dishes, and maintain sensory quality such as taste. Despite these reservations, several advantages were identified. Operational efficiencies enabled by QR menus and online ordering systems, enhanced customer engagement through novel dining experiences featuring robots, and increased profitability via standardized and efficient production processes were highlighted as potential benefits. To mitigate risks, the study suggests initial implementation of Gastronomy 4.0 technologies in fast-service restaurants located in touristic regions. Additionally, providing long-term cost-benefit analyses by technology vendors may support managers in informed decision-making. Finally, integrating technology-focused modules into gastronomy education curricula is recommended to prepare future professionals for the sector’s digital transformation.

Recent studies have shown that the search for alternative products to eggs has increased due to reasons such as increasing urbanization, inadequate production and storage conditions, increased microbial load of eggs, and the increase in individuals allergic to eggs adopting a vegan diet. One of the best alternatives to eggs is the aquafaba method. Aquafaba is legume water obtained by boiling legumes. It can be used as an alternative to eggs due to its high protein, nutritional value and binding properties. In this study, it was aimed to produce a noodle product belonging to Ardahan cuisine with its standard recipe and to perform its sensory analysis and to compare it with the sensory analysis of the new product's standard recipe. Within the scope of the study, sensory analysis was conducted by 20 kitchen workers. Scoring test and hedonic scale test were applied in the study from sensory analysis methods. The findings obtained from the study were obtained by the panelists' evaluations of the products in the categories of appearance, texture, smell, taste and general impression. The appreciation scale of each category was calculated as a percentage. Hedonic scale test was also applied to the panelists for the general impression of the products. The findings obtained from the study show that the local noodle product was evaluated as very much liked by 60% of the panelists in the hedonic scale test, 35% liked it a little, and 5% neither liked nor disliked, while the aquafaba product was evaluated as very much liked by 55% of the panelists, 35% liked it, and 10% neither liked nor disliked. It is thought that the study will be useful for those who want to develop new products using the aquafaba method and for those who have the idea of ​​developing aquafaba with local products.

Nutrition is one of the most fundamental physiological needs. The transition to a settled lifestyle and professional life has reduced the time individuals can allocate to meeting basic needs, influencing eating behaviors and creating a demand for meals during working hours. Food and beverage businesses emerged to meet this need quickly, and their numbers have steadily increased. This growth has intensified competition, prompting businesses to explore new strategies. Among these strategies are plate design and aesthetics in presentation. Culinary trends, such as innovative cuisine, fusion cuisine, and molecular gastronomy, have played a significant role, revolutionizing not only kitchens but also plate presentation. Food and beverage establishments now focus on plate design, emphasizing food arrangement, positioning, and color harmony to create visually appealing plates. The concept of aesthetics in presentation ensures consumers attribute positive value to what they see, as the plate forms their first impression of the food. This study explores, through a literature review, what businesses should consider in the plate design of local dishes to influence consumers and how aesthetics impacts plate presentation. The findings reveal that businesses must focus on design elements such as color, texture, form, line, shape, point, and space, as well as principles like balance, rhythm, emphasis, and unity. Proper use of these elements and principles in presenting local dishes not only captures consumer attention but also enhances satisfaction. In conclusion, integrating design elements and aesthetic principles into the presentation of local dishes provides a competitive edge, ensuring positive consumer experiences and fostering loyalty in an increasingly competitive market.