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    Does perceived overqualification lead employees to further knowledge hiding? The role of relative deprivation and ego depletion
    (Emerald Group Publishing Ltd, 2023) Yesiltas, Murat; Arici, Hasan Evrim; Sormaz, Umit
    Purpose This study aims to examine how perceived overqualification (POQ) influences employee knowledge hiding (KH) behaviors. This study further investigates the mediating effect of relative deprivation (RD) and the moderating effect of ego depletion (ED), jointly leading to moderated-mediation analysis. Design/methodology/approach Having used a time lag, a total of 850 hotel employees participated in Time 1, and data was gathered from 732 hotel employees in Time 2. Using PROCESS macro, a moderated-mediation analysis was performed to examine the hypothesized relationships. Findings This study's findings display that POQ has a positive impact on KH. Moreover, RD plays a mediating role and ED has a moderating role in the direct and indirect associations between POQ and KH. Practical implications The findings suggest that hospitality and tourism (H&T) practitioners need to structure job positions, particularly job descriptions and specifications, by considering employee qualifications. They could encourage qualified employees to participate in the decision-making process which can increase the likelihood of their knowledge sharing and naturally limit KH behaviors. Originality/value In addition to adding to the burgeoning literature on POQ in the H&T sector, this study advances research on the RD and ED theories by statistically analyzing the link between POQ and employee KH. By considering RD as a mediator, a better comprehension is provided concerning how POQ associates with employee KH. By introducing ED as a moderator, researchers could better understand when POQ significantly associates with employee KH.
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    The effect of food safety education on food safety knowledge, attitudes, behaviors of individuals who work in food and beverage departments in Turkey
    (Elsevier, 2020) Sanli, Nevin; Sormaz, Umit; Gunes, Eda
    The current study was conducted to compare the effects of the training models implemented to enhance food safety knowledge, attitude, and habits of food handlers operating in food, and beverage departments in the tourism industry in Turkey. The staff working in food and beverage departments in hotels and restaurants was selected as a sample to determine how food safety and hygiene training provided at different periods through different techniques have impacts on knowledge, attitude and, behavior. The target group is composed of the staff working in the food and beverage departments of hotels and restaurants in the tourism industry. Between the period September 2018 and December 2019, long-term and shortterm training was given to 1150 personnel and the memorability of the training content was checked during controls. Research data were collected by the researchers with face-to-face interviews through a questionnaire form. Data analysis was carried out by using the SPSS 15.0 statistical package (SPSS Inc., Chicago, IL, USA). As a result of the study, it was concluded that long-term training stimulated a positive change in food safety and, hygiene knowledge, attitude, and practices (p < 0.001), and the permanence was verified during controls. Even though short-term training also had a positive changes in food safety and hygiene knowledge, attitude, and practices (p < 0.001), no significant difference was observed and the permanence could not be verified during controls (p > 0.001). Due to the findings of the study, it is recommended to provide the staff working in food and beverage departments of hotels and restaurants with food safety and hygiene training, and to compose a long-term training model to ensure the transformation of food safety and hygiene knowledge to be reflected in attitudes and habits.
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    Gastronomy in Tourism
    (Elsevier Science Bv, 2016) Sormaz, Umit; Akmese, Halil; Gunes, Eda; Aras, Sercan
    Culinary culture has been an area that has been ignored until recently. However, culinary culture is always the longest-surviving part of a culture and tradition. To put it in a different way, cuisines where many different identities of a society merge together and national feelings are felt most are a mirror of daily life styles, religious beliefs, habits, traditions and customs. Changes of eating style in societies and rising the value of eating socially have been one of the reasons for movements in tourism activities. Gastronomy tourism has become major and has become a rapidly growing component of the attractiveness of tourism destination in recent years. The marketing opportunities to gastronomy tourism are being developed by the countries given importance to that issue. Tourists' wishes to experience the local tastes in the destinations and accommodation facilities have prepared the ground for the development of gastronomy tourism. Tourism businesses that realized the importance to gastronomy tourism given by local and foreign tourists have featured the gastronomic factors in their facilities. Therefore, it is ensured that to take attention for gastronomy, tourism should be managed in coordination with all tourism-related foundations and civil society organizations and with the encouragement of relevant ministries. In addition, the promotional activities are required to be taken in measurable ways by gastronomic tourism developers. (C) 2016 The Authors. Published by Elsevier B.V.
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    Spices used in Mevlevi cuisine and their functional features
    (Elsevier, 2020) Sormaz, Umit
    Mevlevi period is one of the periods that have been influential on the Turkish cuisine culture, which, in turn, has a significant place for traditional and local foods and beverages, types of foods and culinary culture. In this period when religious themes and motifs were abundant, food, eating, customs and manners of eating were accepted as a form of worshipping as they entailed being thankful and grateful. Since types of foods used domestically and industrially at the present to enrich or season were not available or accessible back then, spices were used frequently when cooking especially for cooking. For this reason keeping and using spices at Mevlevi lodges's crucial. This is a compilation study prepared to define types and functional features of spices used in Mevlevi cuisine in order to comprehend the importance of using them, and to ensure they become widespread.