Hakan Sezerel
Biographic Data
| ID | 4628664 |
|---|---|
| NAME | Hakan Sezerel |
| GIVEN NAMES | Hakan |
| FAMILY NAME | Sezerel |
| SIGNATURE | SEZEREL H |
| AFFILIATIONS | Anadolu University |
| ORCID | 0000-0003-1521-8638 |
| VERIFIED | Yes |
| TOTAL WORKS | 12 |
| TOTAL CITATIONS | 4 |
| AUTHOR COUNT | 11 |
| EDITOR COUNT | 1 |
| FIRST PUBLICATION YEAR | 2018 |
| LATEST PUBLICATION YEAR | 2026 |
| H-INDEX | 1 |
A Hyper-Monster at the Gate
This paper introduces monster theory as a novel theoretical lens to conceptualise climate change within tourism studies. It argues that climate change represents a “hyper-monster,” a vast, systemic entity whose presence reveals the tourism industry’s deepest anxieties and challenges it with an existential crisis. Drawing on the monster theory’s core theses, the paper analyses how climate change embodies societal fears and threatens tourism’s futu…
From McMindfulness to mimetic desire
Food waste in group dining
Group dining at social or business occasions frequently encounters the “last piece of food” dilemma, where a single item remains uneaten when food is served to event guests on a shared plate. Despite its contribution to food waste generation in event catering, the socio-cultural and psychological drivers of this phenomenon remain unexplored. Using a mixed methods research design, this study examines the underlying factors of the “last piece of fo…
Stay mindful when going with the flow
Research on the cooking experience of chefs concerning food waste management in professional kitchens is rare. In particular, little is known about the psychological factors determining how chefs in busy and stressful work environments manage food waste. This article introduces flow and mindfulness as prospective determinants of food waste management in professional kitchens. This conceptual note argues that such elements of flow and mindfulness …
Crystallised food (waste) in tourism and hospitality
Despite growing attention to the problem of food waste in tourism and hospitality, few studies have explored its deeper socio-material roots. Drawing on Marxian theory, this research letter argues that waste results from the alienation caused by successive layers of labour crystallisation, from farming to plating, that obscure food’s origins. As meals become fetishised commodities, restaurant guests become detached, while chefs, less alienated, e…
Conquering heights, challenging norms
Limited research explores the motivations of women climbers, particularly within patriarchal societies where participation faces gender-related stereotypes and cultural prejudices. This study addresses this knowledge gap, aiming to understand how to promote female engagement in climbing as serious leisure, contributing to gender equality in tourism. Focusing on elite female climbers in Kazakhstan, this study investigates their motivations and res…
To be or to write to be (cited)
Gender dynamics and sustainable practices
‘The door is there!’
This research is one of the first studies to clarify how employees in the hospitality industry obey or resist to labour exploitation and domination, using Pierre Bourdieu’s field theory. We collected data through semi-structured interviews with tourism employees in Antalya, a major tourist city in Türkiye. The findings show widespread exploitation and domination, with employees often complying due to benefits promised, fear of unemployment, oppre…
Economic, Educational, and Touristic Development in Asia
"This book examines the economic, educational, and touristic development in central Asia"--Provided by publisher
Sharing experiences and interpretation of experiences
This research examines Instagram travel influencers’ views on their experiences. Using a phenomenological approach, data were collected via semi-structured online interviews with 12 influencers, as well as reflective journals, and document review techniques. The data were analysed using thematic content analysis that define the experiences and perceptions of influencers. The findings were interpreted within the framework of three main themes and …
A phenomenological approach of blogger’s view on cultural distance
This paper is intended to determine the influence of cultural distance on the international destination choices by tourists. We adopted a phenomenological approach and data were obtained from 17 bloggers with structured interview form and evaluated by content analysis. We evaluated the research data as three processes, as pre-travel, during travel and post-travel. We identified a tangible and an intangible preparation stage in the pre-travel proc…
A phenomenological approach of blogger’s view on cultural distance
This paper is intended to determine the influence of cultural distance on the international destination choices by tourists. We adopted a phenomenological approach and data were obtained from 17 bloggers with structured interview form and evaluated by content analysis. We evaluated the research data as three processes, as pre-travel, during travel and post-travel. We identified a tangible and an intangible preparation stage in the pre-travel proc…
To be or to write to be (cited)
Gender dynamics and sustainable practices
A phenomenological approach of blogger’s view on cultural distance
This paper is intended to determine the influence of cultural distance on the international destination choices by tourists. We adopted a phenomenological approach and data were obtained from 17 bloggers with structured interview form and evaluated by content analysis. We evaluated the research data as three processes, as pre-travel, during travel and post-travel. We identified a tangible and an intangible preparation stage in the pre-travel proc…
Economic, Educational, and Touristic Development in Asia
"This book examines the economic, educational, and touristic development in central Asia"--Provided by publisher
Sharing experiences and interpretation of experiences
This research examines Instagram travel influencers’ views on their experiences. Using a phenomenological approach, data were collected via semi-structured online interviews with 12 influencers, as well as reflective journals, and document review techniques. The data were analysed using thematic content analysis that define the experiences and perceptions of influencers. The findings were interpreted within the framework of three main themes and …
‘The door is there!’
This research is one of the first studies to clarify how employees in the hospitality industry obey or resist to labour exploitation and domination, using Pierre Bourdieu’s field theory. We collected data through semi-structured interviews with tourism employees in Antalya, a major tourist city in Türkiye. The findings show widespread exploitation and domination, with employees often complying due to benefits promised, fear of unemployment, oppre…
Stay mindful when going with the flow
Research on the cooking experience of chefs concerning food waste management in professional kitchens is rare. In particular, little is known about the psychological factors determining how chefs in busy and stressful work environments manage food waste. This article introduces flow and mindfulness as prospective determinants of food waste management in professional kitchens. This conceptual note argues that such elements of flow and mindfulness …
Crystallised food (waste) in tourism and hospitality
Despite growing attention to the problem of food waste in tourism and hospitality, few studies have explored its deeper socio-material roots. Drawing on Marxian theory, this research letter argues that waste results from the alienation caused by successive layers of labour crystallisation, from farming to plating, that obscure food’s origins. As meals become fetishised commodities, restaurant guests become detached, while chefs, less alienated, e…
Conquering heights, challenging norms
Limited research explores the motivations of women climbers, particularly within patriarchal societies where participation faces gender-related stereotypes and cultural prejudices. This study addresses this knowledge gap, aiming to understand how to promote female engagement in climbing as serious leisure, contributing to gender equality in tourism. Focusing on elite female climbers in Kazakhstan, this study investigates their motivations and res…
To be or to write to be (cited)
Gender dynamics and sustainable practices
A Hyper-Monster at the Gate
This paper introduces monster theory as a novel theoretical lens to conceptualise climate change within tourism studies. It argues that climate change represents a “hyper-monster,” a vast, systemic entity whose presence reveals the tourism industry’s deepest anxieties and challenges it with an existential crisis. Drawing on the monster theory’s core theses, the paper analyses how climate change embodies societal fears and threatens tourism’s futu…
From McMindfulness to mimetic desire
Food waste in group dining
Group dining at social or business occasions frequently encounters the “last piece of food” dilemma, where a single item remains uneaten when food is served to event guests on a shared plate. Despite its contribution to food waste generation in event catering, the socio-cultural and psychological drivers of this phenomenon remain unexplored. Using a mixed methods research design, this study examines the underlying factors of the “last piece of fo…
Tourism (7 works) · Psychology (6 works) · Business (5 works) · Marketing (5 works) · Social Psychology (5 works) · Sociology (5 works) · Food Waste Reduction and Sustainability (4 works) · Diverse Aspects of Tourism Research (3 works) · Food waste (3 works) · Geography (3 works)