Hacı Mehmet Yıldırım
Biographic Data
| ID | 8529510 |
|---|---|
| NAME | Hacı Mehmet Yıldırım |
| GIVEN NAMES | Hacı Mehmet |
| FAMILY NAME | Yıldırım |
| SIGNATURE | YILDIRIM H M |
| AFFILIATIONS | Manisa Celal Bayar University |
| ORCID | 0000-0003-0718-7296 |
| VERIFIED | Yes |
| TOTAL WORKS | 3 |
| TOTAL CITATIONS | 0 |
| AUTHOR COUNT | 3 |
| EDITOR COUNT | 0 |
| FIRST PUBLICATION YEAR | 2020 |
| LATEST PUBLICATION YEAR | 2025 |
| H-INDEX | 0 |
Ortak Balkan Kültürü Bocuk Gecesinin Korku Folkloru ve Korku Turizmi Açısından Değerlendirilmesi
Bocuk Gecesi, Trakya’da Ocak ayının ilk haftasına denk gelen günlerde eğlence ve korkunun iç içe olduğu mevsimsel döngü kutlamasıdır. Bu gece, Bocuk olarak adlandırılan doğaüstü varlıkların yöre ahalisinin yaşamını tehdit ettiği inanışına atıflar içeren kadim köklere sahip bir korku temalı seremonidir. Türkiye’de Edirne ilinin Keşan ilçesine bağlı Çamlıca Köyü’nde, Eski pagan inançlarına ve Balkan kültürüne ilişkin ritüellere dayandırılarak Bocuk…
Reporting Quality in Qualitative Research Using Artificial Intelligence and the Coreq Checklist
In the field of tourism, where quantitative methods are widely preferred as an interdisciplinary science, it is common for qualitative research to be handled with quantitative research designs and approaches. This situation raises questions about the quality of the studies. This study aims to determine the level of attention paid to the points that should be considered in the reporting of qualitative research in the field of tourism. In this cont…
Tüketicilerin Etnik Restoranlardaki Yemek Yeme Deneyimleri
The people involved in working life and willing to save their time to prefer food and beverage services. Businesses must differentiate their traditional services along with unstable social and cultural conditions, the increasing demand for new and different experiences of consumers and rivalry. Ethnic restaurants are places where the foods belonging to specific culture are prepared and served with genuine cooking techniques. This study aims to re…
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Tüketicilerin Etnik Restoranlardaki Yemek Yeme Deneyimleri
The people involved in working life and willing to save their time to prefer food and beverage services. Businesses must differentiate their traditional services along with unstable social and cultural conditions, the increasing demand for new and different experiences of consumers and rivalry. Ethnic restaurants are places where the foods belonging to specific culture are prepared and served with genuine cooking techniques. This study aims to re…
Ortak Balkan Kültürü Bocuk Gecesinin Korku Folkloru ve Korku Turizmi Açısından Değerlendirilmesi
Bocuk Gecesi, Trakya’da Ocak ayının ilk haftasına denk gelen günlerde eğlence ve korkunun iç içe olduğu mevsimsel döngü kutlamasıdır. Bu gece, Bocuk olarak adlandırılan doğaüstü varlıkların yöre ahalisinin yaşamını tehdit ettiği inanışına atıflar içeren kadim köklere sahip bir korku temalı seremonidir. Türkiye’de Edirne ilinin Keşan ilçesine bağlı Çamlıca Köyü’nde, Eski pagan inançlarına ve Balkan kültürüne ilişkin ritüellere dayandırılarak Bocuk…
Reporting Quality in Qualitative Research Using Artificial Intelligence and the Coreq Checklist
In the field of tourism, where quantitative methods are widely preferred as an interdisciplinary science, it is common for qualitative research to be handled with quantitative research designs and approaches. This situation raises questions about the quality of the studies. This study aims to determine the level of attention paid to the points that should be considered in the reporting of qualitative research in the field of tourism. In this cont…
Culinary Culture and Tourism (2 works) · Advertising (1 works) · Anthropology (1 works) · Business (1 works) · Consumer Behavior in Brand Consumption and Identification (1 works) · Cultural and Sociopolitical Studies (1 works) · Descriptive statistics (1 works) · Diverse Cultural and Social Studies (1 works) · Ethnic group (1 works) · Marketing (1 works)