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• MakaleAçık Erişim2024/r/bayburt/16306
  The Effect of Service Quality Perception and Reasons for Preference of Customers Staying in Public Guesthouses on the Intention to Revisit

  Apak, Ömer Ceyhun; Ünlü, Hami; Kıvanc, Mirac İlyas; Nazikgul, Mehmet

  The research aims to determine the effect of service quality perceptions of customers visiting Bayburt University Guest House and the reasons for choosing the guest house on their intention to visit again. The study is a descriptive research based on the survey model. In this framework, survey data were obtained by face-to-face interviews with 488 guests staying in the guest house. Regression analysis was performed with the data obtained within the scope of the research purpose. According to the findings, it was determined that service quality perception and its sub-dimensions (except staff and sports/entertainment) have a positive effect on the intention to visit again. In addition, it was determined that the reasons why guests prefer the guesthouse and its sub-dimensions have a positive effect on the intention to visit again.

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• MakaleAçık Erişim2022/r/bayburt/16629
  Find Out of Local Foods That Fail to be Forgotten: A Research on House Women in Bayburt Province

  Apak, Ömer Ceyhun; Ünlü, Hami; Kıvanç, Miraç İlyas

  Culinary culture is one of the most important legacies of a destination or a country. The\rchange in consumption habits and expectations has recently started to increase the\rimportance given to the kitchen. In this direction, the interest in local food has started to\rincrease gradually and it has emerged as an important factor for people to visit a destination.\rHaving a rich accumulation of natural beauties and cultural attractions, Bayburt has a rich\rculture in terms of local foods. Having geographically indicated food can also be considered\ras an indicator of this. In this respect, it is important to reveal and ensure the sustainability\rof local foods that are about to be forgotten. With this study, it is aimed to reveal the\rforgotten foods specific to Bayburt cuisine. In order to achieve this goal, firstly a literature\rreview was made and a field study was carried out based on the obtained data. Semistructured interview technique, one of the qualitative research methods, was used as the\rdata collection method. Within the scope of the research, interviews were conducted with\r10 housewives in Bayburt. According to the findings, 70% of the housewives interviewed\rthink that local foods are forgotten. In addition, it is thought that young people do not seem\rwilling to learn local foods.

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