Ottoman Journal of Tourism and Management Research最新文献_第3页

Analysis of Use of Facebook Pages as a Social Media Tools by Halal Concept Hotel Enterprises Operating in the Mediterranean Region of Turkey 土耳其地中海地区清真概念酒店企业使用Facebook页面作为社交媒体工具的分析

Ottoman Journal of Tourism and Management Research Pub Date : 2018-06-22 DOI: 10.26465/OJTMR.2018339508

Yazar Adı Yazar Soyadı, Ezgi Aslan, Yusuf Ince

{"title":"Analysis of Use of Facebook Pages as a Social Media Tools by Halal Concept Hotel Enterprises Operating in the Mediterranean Region of Turkey","authors":"Yazar Adı Yazar Soyadı, Ezgi Aslan, Yusuf Ince","doi":"10.26465/OJTMR.2018339508","DOIUrl":"https://doi.org/10.26465/OJTMR.2018339508","url":null,"abstract":"Nowadays, halal-concept hotel businesses can access a large mass by sharing information on Facebook, such as photos, videos, events, raffles, announcements and reservations by considering religious sensitivity. Within this context, the aim of this study is to analyze the halal concept hotels on facebook pages, to identify important criteria for Facebook usage levels, and to make suggestions for any missing information. Therefore, Facebook pages of 34 halal concept hotel businesses operating in the Mediterranean region of Turkey were evaluated in accordance with 24 criteria based on frequency analysis. As a result of the evaluation, it was determined that Facebook pages of the hotels included photo galleries and information about phone numbers, links to the web pages and address information criteria, however, information regarding the weather, multi-language option, link to other social networks used, special discounts to social network followers, competition and awards, social networking policies and destination was not specified. Since the presence of customers who prefer halal-concept hotels cannot be denied, it is essential to investigate the behavior of halalconcept hotels and customers who prefer these hotels. Therefore, this study is important in terms of being a clear evidence of the innovative approaches used by the halal concept hotels.","PeriodicalId":446416,"journal":{"name":"Ottoman Journal of Tourism and Management Research","volume":"51 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2018-06-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"125426672","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Small-Scale Event Sports Tourism as Visitors Attractions: The Case of Northern States in Malaysia 小型赛事体育旅游作为旅游景点:以马来西亚北部各州为例

Ottoman Journal of Tourism and Management Research Pub Date : 2018-06-22 DOI: 10.26465/ojtmr.2018339509

Anisah Abdul Wafi, Lim Khong Chiu, Johan Afendi Ibrahim

引用次数: 4

Community-Based Tourism Development: Foodies Community Strategy to Culinary Tourism Development in Balikpapan-Indonesia 以社区为基础的旅游发展:巴厘岛-印度尼西亚美食社区发展战略

Ottoman Journal of Tourism and Management Research Pub Date : 2018-06-22 DOI: 10.26465/OJTMR.2018339510

Tuatul Mahfud, Y. Mulyani, S. Indartono, Ria Setyawati

{"title":"Community-Based Tourism Development: Foodies Community Strategy to Culinary Tourism Development in Balikpapan-Indonesia","authors":"Tuatul Mahfud, Y. Mulyani, S. Indartono, Ria Setyawati","doi":"10.26465/OJTMR.2018339510","DOIUrl":"https://doi.org/10.26465/OJTMR.2018339510","url":null,"abstract":"This study aims to analyze the strategic position and formulate the strategy of Balikpapan Foodies community in the development of culinary tourism in Balikpapan. The method used in this research is Quantitative Strategic Planning Matrix (QSPM), which is a method to determine the priority of strategy alternative obtained from SWOT analysis. The result shows that Balikpapan Foodies position is community growth strategy. It means that to optimize the role of foodies in the development of culinary tourism required strengthening of members, institutional, and creativity of community programs in developing culinary tourism in Balikpapan. The alternative strategy for the development of culinary tourism conducted by the Balikpapan Foodies community in succession, namely: first to establish a local culinary tourism promotion program. Second is to educate business actors in the promotion and development of culinary products. The third to established cooperation with culinary business actors and local tourism agencies in making culinary tourism event. The fourth to development of foodies blog. The fifth to compile and run the foodies organizational function. Finally, the sixth to institutional strengthening of foodies with regular member program.","PeriodicalId":446416,"journal":{"name":"Ottoman Journal of Tourism and Management Research","volume":"10 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2018-06-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"126448881","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 5

Impacts of Operational Management Proficiency Levels of Hotels on Operational and Marketing Related Decisions in Time of Crisis 危机时刻酒店运营管理熟练程度对运营和营销相关决策的影响

Ottoman Journal of Tourism and Management Research Pub Date : 2018-06-22 DOI: 10.26465/OJTMR.2018339511

Yıldırım Yılmaz, Caner Unal, Aslıhan Dursun Cengizci

引用次数: 0