| Service robots as a tool for physical distancing in tourism F Seyitoğlu, S Ivanov Current Issues in Tourism 24 (12), 1631-1634, 2021 | 281 | 2021 |
| Hotel managers’ perceptions towards the use of robots: a mixed-methods approach S Ivanov, F Seyitoğlu, M Markova Information Technology & Tourism 22 (4), 505-535, 2020 | 231 | 2020 |
| A conceptual study of gastronomical quests of tourists: Authenticity or safety and comfort? B Özdemir, F Seyitoğlu Tourism management perspectives 23, 1-7, 2017 | 222 | 2017 |
| A conceptual framework of the service delivery system design for hospitality firms in the (post-)viral world: The role of service robots F Seyitoğlu, S Ivanov International Journal of Hospitality Management 91 (October), 1-10, 2020 | 169 | 2020 |
| A Conceptual Study of the Strategic Role of Gastronomy in Tourism Destinations F Seyitoğlu, S Ivanov International Journal of Gastronomy and Food Science 21 (October), 1-10, 2020 | 129 | 2020 |
| Internship satisfaction of students of hospitality and impact of internship on the professional development and industrial perception F Seyitoğlu, S Yirik Asia Pacific Journal of Tourism Research 20 (sup1), 1414-1429, 2015 | 97 | 2015 |
| Robots as restaurant employees-A double-barrelled detective story F Seyitoğlu, S Ivanov, O Atsız, İ Çifçi Technology in Society 67, 101779, 2021 | 87 | 2021 |
| Turizm literatüründe Türk mutfağı üzerine yapılan araştırmaların değerlendirilmesi F Seyitoğlu, O ÇALIŞKAN Journal of Tourism & Gastronomy Studies 2 (4), 23-35, 2014 | 87 | 2014 |
| Understanding the robotic restaurant experience: a multiple case study F Seyitoğlu, S Ivanov Journal of Tourism Futures 8 (1), 55-72, 2022 | 85 | 2022 |
| Gastronomy students’ internship experience: benefits, challenges, and future career F Seyitoğlu Journal of Teaching in Travel & Tourism 19 (4), 285-301, 2019 | 50 | 2019 |
| Tourist experiences of guided culinary tours: the case of Istanbul F Seyitoğlu Journal of Culinary Science & Technology 19 (2), 93-114, 2021 | 48 | 2021 |
| Akademik disiplin olarak gastronomi: kavramsal bir çalışma F Seyitoğlu, O Çalışkan Seyahat ve Otel İşletmeciliği Dergisi 15 (3), 523-537, 2018 | 47 | 2018 |
| Gastronomy tourism through tea and coffee: travellers’ museum experience F Seyitoğlu, E Alphan International Journal of Culture, Tourism and Hospitality Research 15 (3 …, 2021 | 42 | 2021 |
| Tourists’ perceptions of the tour guides: The case of gastronomic tours in Istanbul F Seyitoğlu Anatolia 31 (3), 393-405, 2020 | 40 | 2020 |
| The Role of Strategic Communication in Hospitality Industry “The Case of Antalya” F Seyitoglu, N Yuzbasioglu Journal of Social Science Studies 2 (2), 16-35, 2015 | 37 | 2015 |
| Youth tourism: Understanding the youth travellers’ motivations K Çakar, F Seyitoğlu Proceedings of the Multidisciplinary Academic Conference, 248-253, 2016 | 31 | 2016 |
| A scenario planning framework for the (post-)pandemic tourism in European destinations F Seyitoğlu, C Costa European Planning Studies 30 (12), 2554-2574, 2022 | 30 | 2022 |
| The two-way perspective of tourism undergraduates towards (post-)viral world: The future of tourism, and vocational development and career F Seyitoğlu, O Atsız, F Kaya, S Taş Journal of Hospitality, Leisure, Sport & Tourism Education, 2022 | 27 | 2022 |
| Service robots and perceived discrimination in tourism and hospitality F Seyitoğlu, S Ivanov Tourism Management 96, 2023 | 26 | 2023 |
| Humans and/or robots? Tourists’ preferences towards the humans-robots mix in the service delivery system S Ivanov, C Webster, F Seyitoğlu Service Business 17, 195–231, 2023 | 25 | 2023 |
Stanislav IvanovVarna University of Management, Bulgaria; Zangador Research InstituteEmail verificata su vum.bg
