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The main aim of this study is to determine the effect of tourists' gastronomic experiences on food consumption emotions and experiential value. This research also examines the effect of emotions and experiential value on behavioral intention.

A questionnaire survey was distributed to foreign tourists visiting Istanbul, Turkey. Using survey responses from 491 tourists, structural equation modeling (SEM) was used to test the hypotheses.

In the current study, the results showed that tourists' gastronomic experiences positively and substantially influenced their experiential value and food consumption emotions.

In this study, the model created by Quan and Wang (2004) about the role of food in touristic experience is supported by empirical results. In the current study, the stimulus–organism–response (S-O-R) paradigm was adopted as the theoretical underpinning and was used to develop a holistic research framework. The findings of the research provide certain practical implications for how destinations can design, market and offer gastronomic experiences.

The research on tourists' gastronomic experience and food consumption emotions is limited although numerous studies on tourists' emotions have been conducted. This study is also one of the first to empirically evaluate the tourists' gastronomic experience with the emotional (food consumption emotions), cognitive (experiential value) and behavioral dimensions via S-O-R paradigm.

This study aims to synthesize theoretical and empirical studies on the food dimension of developments in cultural omnivorousness. Cultural omnivorousness is an antithesis which Peterson developed against Bourdieu's stratification theory that emerged in 1992, and it has been the subject of scientific research in different dimensions, including literature, music, art and food.

In this study, databases were systematically searched to identify publications on cultural omnivorousness and food. The data obtained in the study was appraised using the checklist of preferred reporting items for systematic reviews and meta-analyses (PRISMA).

This study concluded that research on cultural omnivoriusness and food is often investigated from a demand perspective. Findings indicated that the relationship between food and cultural omnivorousness is focused on the axis of eating out, restaurant types and preferences, regions where restaurants are located, liked/preferred food, vegetarianism, the healthy/unhealthy state of food, locality and economic value of preferred food. Moreover, comparing the reviewed study results, it was identified that multiple regression was mostly used in quantitative research, and content analysis was benefited in qualitative research.

The reviewed studies were limited to articles with open access and peer-reviewed journals over the period 1990–2020. In addition, this study adopted a qualitative research approach. Another limitation of the research is that it only examined cultural omnivorousness in terms of food.

It is noticed that the results of the research conducted regarding the relationship between cultural omnivorousness and food vary by countries and cities. The reason for this situation might be the different historical processes and development levels of the countries and the difference in the symbols represented by food in this process. Additionally, in practical terms, this research offers some implications for how the relationship between cultural omnivorousness and food can be used by supply. Restaurants from a consumer perspective and destinations from a tourist perspective can use cultural omnivorousness as a strategic element in their marketing planning.

The literature on cultural omnivorousness is used to make sense of a striking phenomenon, namely the tastes/likes of individuals in the middle and upper classes. However, there has not been found such an examination of food and its use in cultural omnivorousness studies. This article fills the identified gap, adding to the discussion on food and cultural omnivorusness and provides a related research agenda.

This study aims to measure the effect of organizational culture perceptions of hotel employees on their organizational silence behavior and job performance, as well as the effect of their organizational silence behavior on their job performance.

A correlational survey model was used in this research and a questionnaire was distributed to collect the data from 389 sampled employees working in four- and five-star hotels in the Kusadasi region in Turkey.

It was found that organizational culture was not significantly related to organizational silence but that organizational culture and its dimensions were significantly related to job performance. It was also revealed that while organizational silence was not significantly related to job performance, its dimensions were significantly related to job performance.

The results of this study provide insight into organizational culture as an important factor in increasing job performance. The study also revealed how organizational silence behavior and its dimensions affect job performance. In this sense, accommodation establishments will be able to acquire new perspectives in terms of improving job performance.

This paper is deemed important, as it examined these three terms in one model in the field of tourism management. It is thought that it will contribute to the literature by closing the gap in the tourism literature while leading the way for future studies.