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Artificial intelligence is one of the most significant and active fields of study in the last few years. Artificial intelligence-derived robotic technologies known as chatbots are gaining interest from both academic and industry sectors. By analyzing the development and patterns of research on the chatbot phenomena within the tourism field, this study seeks to develop a theoretical framework for the interaction between chatbots and tourism.

The Web of Science (WoS) database’s 33 articles on chatbots related to travel and hospitality were examined between 2019 and 2024 using VOSviewer software for bibliometric and thematic content analysis.

Research on chatbots for tourism and hospitality appears to be in its early stages. The factors influencing tourists' intentions to use chatbots have been thoroughly researched; the attitudes, perceptions and behavioral intentions of destinations, travel agencies and restaurant patrons regarding chatbots were examined, and it was found that the quantitative research approach was dominant. In addition, the majority of the studies are based on a particular theory or model.

This is one of the first attempts to directly comprehend and depict the interconnected structures of studies on the interaction between chatbots and tourism through the use of network analysis. Furthermore, the study’s findings can offer academics a comprehensive viewpoint and a reference manual for more accurate assessment and oversight of the chatbot-tourism interaction. Regarding the lack of research on the topic and the fragmented structure of the studies that exist, it is imperative to provide both a comprehensive overview and a roadmap for future investigations into the usage of chatbots in the travel and hospitality sector.

As one of the United Nations Educational, Scientific and Cultural Organization initiatives, the creative cities network (CCN) declares the cities that are creative in the contexts of music, gastronomy, design, etc., with the aim of promoting cooperation amongst the member cities and maintaining sustainable urban development. This study aims to identify the destination food image of Gaziantep in Turkey, which is a member gastronomy city of the CCN since 2015. Identified destination food image elements were connected to the common targets of the CCN to show how the city may contribute to the network objectives.

A two-stage research process was used in the study. First, qualitative approach was adopted for the clarification of projected and perceived destination food image elements. Projected image elements were derived from a content analysis performed on a totally 113 official, semi-official and unofficial online documents in Turkish and English. Perceived destination food image elements were identified by face-to-face interviews, conducted on 10 participants. As a result, 18 projected and 20 perceived destination food image elements were obtained. These were then grouped under 4 main and 22 sub-categories. At the second stage, destination food image elements were matched with common targets of the CCN.

Destination food image elements, obtained by two qualitative studies, are grouped under 4 main and 22 sub-categories as follows: gastronomic identity (with sub-categories of destination’s identity and local culinary culture); diversity of the destination (with sub-categories of attractiveness of the local food, ease of promotion and high brand value); gastronomic attractions (with sub-categories of restaurants and cafes, culinary museums, farmer markets, orchards, gastronomy tours, gastronomy events (e.g. festivals, competitions), culinary education, books on gastronomy, certification systems, organizations, street foods and vendors and handmade or homemade foods); and qualified workforce and stakeholders (with sub-categories of expert chefs and cooks, specialist suppliers, service personnel, locals and local authorities). These are then connected to the common CCN targets (e.g. cuisine, tourism and festivals; extension of the creative value chain; fostering cultural creativity; and sustainability).

This is one of the early research attempts in examining a member gastronomy city’s food image elements and the role that they played in the success of the CCN’s common targets. Moreover, the study contributes to the literature on the identification of (projected and perceived) destination food image by using content analysis.

In recent years, one of the most important and active research areas has been local food. This study aims to examine the evolution and trends of local food research in several disciplines or fields in the 50 years, highlighting emerging research themes, collaborations such as authors, institutions, journals and co-citations such as documents, authors and journals.

A total of 869 local food-related articles from the Web of Science (WoS) database from 1970 to 2020 were analyzed by several bibliometric analyses using CiteSpace II software.

The findings indicate that the number of studies in the local food field has increased rapidly and it is an interdisciplinary subject. Moreover, the results indicate that there is partly collaboration among authors, institutions or countries that conduct research on local food. For example, the most productive authors in this field are in USA, India, Brazil and European countries. Another remarkable result of this study is that tourism and hospitality discipline has focused on local food subject, especially in the last five years.

This is one of the first attempts by using network analysis to directly understand and visualize the interrelated structures of the local food research. Furthermore, the results of this study may provide researchers a reference guide to better evaluate and monitor local food research.

The present paper aims to systematically investigate the influence of building orientations (0°, 15°, 30°, 45°, 60°, 75°) and heat treatment processes on the macro-/micro-structural, mechanical and electrochemical behaviors of selective laser melting (SLM) prepared AlSi10Mg alloy parts.

AlSi10Mg samples were produced by the SLM method using standard processing parameters at 0°, 15°, 30°, 45°, 60° and 75° building angles. The effects of building orientations on the physical, mechanical and electrochemical properties of the alloy were investigated.

With the increase in the building orientation from 15° to 75°, the structural defects were found reducing. The effect of step size of inclined geometries was found to significantly influence the mechanical and electrochemical properties of the AlSi10Mg samples. Tensile strength for samples fabricated at lower angles (0°, 15°, 30°) reported a drop of approximately 11% than SLM 0° samples. Moreover, the tensile strength was found to decrease from 412.35 ± 9.568 MPa for the as-built samples to 290.48 ± 12.658 MPa, whereas the fracture strain increases from 3.32 ± 0.56% to 5.6 ± 0.6% when the as-built sample was treated with T6 treatment. This study indicates that the microstructure and mechanical properties of SLM-processed AlSi10Mg alloy can be tailored by a suitable heat treatment or building angle.

Microstructural and mechanical behavior of horizontal or vertically built SLM components have already been demonstrated several times. However, the influence of different building orientations, such as 0°, 15°, 30°, 45°, 60°, 75°, has not been explored in-depth, particularly on corrosion and general mechanical performance. As a result, this work may be of significant relevance to academics and designers, given the varying orientation of internal component of SLM structures.

The gastronomy industry is one of the industries in which consumers use technology most frequently, such as robotics, artificial intelligence and automation systems. Service robots are generally defined as online programs that can act independently or under the control of a human that can carry human characteristics such as speaking, understanding and acting. This study aims to examine and evaluate the studies on service robots in the gastronomy industry regarding quantity or quality, to understand the phenomenon more comprehensively, and to determine a holistic perspective. To this end, a qualitative research approach was adopted. Document technique was used to collect data within a systematic literature review framework, and the data were analysed by descriptive analysis. According to the findings, the papers on service robots in the gastronomy industry are still in their infancy, and these studies have increasingly gained speed in the last five years.

The purpose of this paper is to describe the variations in the ways that principals conceptualize their basis of power in schools.

Phenomenography was used as the research method of this study. The interviewees consisted of 16 principals, eight from public schools and eight from private schools.

The analysis of the interviews revealed eight ways of understanding a principal’s power basis. These potential power bases were: teachers’ sense of reciprocity; teachers’ sense of responsibility; organizational rules and regulations; principals’ deep knowledge and experience; in-service training; principals’ reputation for being fair and impartial; teachers’ sense of identification with their principal; and principals’ control over teachers’ employment. Participants from public and private schools held generally similar conceptions. The conception of in-service training remained limited to private school principals. The power basis of principals’ control over teachers’ employment was not emphasized but could still be perceived as a conception in certain statements by participants.

Coercive power and legitimate power of reciprocity need to be investigated more thoroughly in the field of educational administration.

There is an urgent need for training for principals to raise their awareness of the adverse effect that coercive power has on teachers.

This study is the first known to explore variations in the ways that principals conceptualize their power basis.

This paper aims to investigate the effects of various heat treatments on microstructure, hardness, porosity and corrosion properties of the parts.

Hot isostatic pressing (HIP) process, various heat treatments and their combinations were applied to the AlSi10Mg parts produced by direct laser metal sintering (DMLS).

It has been found that the HIP process, which is a post-processing process, reduces the amount of porosity in DMLS-AlSi10Mg material, thus improves corrosion resistance significantly.

In this study, the HIP process and subsequent T6 heat treatments were applied to AlSi10Mg parts produced by the DMLS technique. The study aims to increase the corrosion resistance of AlSi10Mg parts by reducing porosity with the HIP process and by altering the microstructure with the T6 process.

This study aims to investigate the effect of different pore diameter and pore length on corrosion properties of anodic aluminum oxide (AAO) film.

AAO layer was produced by two-step anodization aluminum in oxalic acid. The surface morphology was investigated using field emission scanning electron microscopy. The pore diameters were ranging from 25 ± 5 to 65 ± 5 nm and the pore length ranging from 5 to 17 µm. The corrosion properties of the AAO films was analyzed by potentiodynamic polarization and electrochemical impedance spectroscopy tests. Corrosion properties and morphology of the anodic films depending on anodization times and pore expansion times were evaluated.

All highlights of this work can be summarized with the following specified below: more treatment with the protective barrier layer of the solution as the pore diameter increases depends on the morphology of the nanotube structured AAO layer. The excellent corrosion resistance renders AAO films without pore expansion very promising. The oxide layer thickness does not affect the corrosion resistance. The better corrosion resistance of AAO films at low pore length can be ascribed to the barrier layer thickness and the more homogeneous structure. The presence of defects for the higher pore length decreases its corrosion resistance.

The AAO films were fabricated by a two-step anodization method in oxalic acid. The anodization times and pore expansion times affect the corrosion performance. The AAO film without pore expansion has good corrosion resistance. The corrosion resistance decreases as the pore length increases.

It is understood that the personality traits and intelligence levels of the tourist guides directly or indirectly affect their ability to solve the problems they encounter on tours. This study aims to test whether emotional intelligence has an intermediary effect on the problem-solving skills of professional tourist guides with perfectionist personality traits.

Field research was conducted within the study to analyze suggestions on the interaction of variables on an empirical basis, and data were collected using interview, document review and survey technique. Thus, the mixed-methods approach was used in the study. Within the scope of this study in which 410 professional tourist guides were surveyed, a substantial part of the research data was obtained through the application of the survey technique. Besides, interviews were carried out with 12 professional tourist guides. The clues obtained by the qualitative study were transformed into hypotheses within the scope of the quantitative study, and the intermediary effect was tested.

A relationship between the main themes, sub-themes and codes was determined within the framework of the qualitative method. As a result of the mediation test, it has been revealed that emotional intelligence has an intermediary role in the relationship between perfectionism and problem-solving skills. According to the results of bootstrapping, the indirect effect of emotional intelligence on perfectionism and problem-solving skills was found out to be significant.

The study acknowledged that positive perfectionism, high emotional intelligence and problem-solving skills contributed to the professional tourist guides being willing to provide better service. In tune with the assumption that the more the quality of the tours carried out through agencies increases, the more satisfied tourists are; the study implicated that it would be advisable for agencies to prioritize the trainings provided for their tour guides to enhance their positive perfectionist, emotionally intelligent personalities and problem-solving skills. Given that professional tourist guides may create a positive country image with the quality service they provide, the significance of such trainings stretch beyond the benefits of such organizations.

Relevant variables were analyzed with a mixed method and applied on professional tourist guides.