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Tugrul Ayyildiz, Ahu Yazici Ayyildiz & Erdogan Koc. (2023) Illusion of control in service failure situations: customer satisfaction/dissatisfaction, complaints, and behavioural intentions. Current Psychology.
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Burçin BOZ, Bayram ŞAHİN & Erdoğan KOÇ. (2021) BAĞLANMA TÜRLERİ İLE YİYECEK NEOFOBİSİ (YENİLİKTEN KORKMA) VE YİYECEK NEOFİLİSİ (YENİLİK ARAMA) ARASINDAKİ İLİŞKİADULT THE RELATIONSHIP BETWEEN ATTACHMENT TYPES AND FOOD NEOPHOBIA (FEAR OF INNOVATION) AND FOOD NEOPHILIA (NOVITY SEARCH). Yönetim ve Ekonomi Araştırmaları Dergisi 19:4, pages 456-476.
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Hannes Antonschmidt & Dagmar Lund-Durlacher. (2021) Stimulating food waste reduction behaviour among hotel guests through context manipulation. Journal of Cleaner Production 329, pages 129709.
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Erdogan Koc & Ahu Yazici Ayyildiz. (2021) Culture’s Influence on the Design and Delivery of the Marketing Mix Elements in Tourism and Hospitality. Sustainability 13:21, pages 11630.
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Mariana Piton Hakim, Luis D'Avoglio Zanetta & Diogo Thimoteo da Cunha. (2021) Should I stay, or should I go? Consumers' perceived risk and intention to visit restaurants during the COVID-19 pandemic in Brazil. Food Research International 141, pages 110152.
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Kim Seongseop (Sam), Oh Munhyang (Moon), Choe J. Young & Choi Youngjoon. (2020) Influence of local food attributes and perceived benefits on post‐tasting responses through tourists' local food consumption. International Journal of Tourism Research 23:2, pages 164-177.
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Camila Telles Silva, Mariana Piton Hakim, Luis D’Avoglio Zanetta, Giovana Saman Damasceno Diógenes Pinheiro, Sandra Francisca Bezerra Gemma & Diogo Thimoteo da Cunha. (2021) Burnout and food safety: Understanding the role of job satisfaction and menu complexity in foodservice. International Journal of Hospitality Management 92, pages 102705.
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Sebastian A. Günther, Thorsten Staake, Samuel Schöb & Verena Tiefenbeck. (2020) The behavioral response to a corporate carbon offset program: A field experiment on adverse effects and mitigation strategies. Global Environmental Change 64, pages 102123.
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Lamei He & Viachaslau Filimonau. (2020) The effect of national culture on pro-environmental behavioural intentions of tourists in the UK and China. Tourism Management Perspectives 35, pages 100716.
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Yaniv Poria, Jeremy Beal & Amir Shani. (2019) Does size matter? An exploratory study of the public dining experience of obese people. Journal of Hospitality and Tourism Management 39, pages 49-56.
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Yaniv Poria & Jeremy Beal. (2016) An Exploratory Study about Obese People’s Flight Experience. Journal of Travel Research 56:3, pages 370-380.
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Erdogan Koc. (2016) Food Consumption in All-inclusive Holidays: Illusion of Control as an Antecedent of Inversionary Consumption. Journal of Gastronomy and Tourism 2:2, pages 107-116.
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Erdogan Koc. (2016) Risk and safety management in the leisure, events, tourism and sports industries. Tourism Management 54, pages 296-297.
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Hanya Pielichaty. (2015) Festival space: gender, liminality and the carnivalesque. International Journal of Event and Festival Management 6:3, pages 235-250.
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Erdogan Koc. (2015) Food tourism: A practical marketing guide. Annals of Tourism Research 54, pages 233-234.
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S. Mynttinen, J. Logrén, M. Särkkä-Tirkkonen & T. Rautiainen. (2015) Perceptions of food and its locality among Russian tourists in the South Savo region of Finland. Tourism Management 48, pages 455-466.
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Erdogan Koc & Hakan Boz. (2014) Psychoneurobiochemistry of tourism marketing. Tourism Management 44, pages 140-148.
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Erdogan Koc & Hakan Boz. (2014) Triangulation in tourism research: A bibliometric study of top three tourism journals. Tourism Management Perspectives 12, pages 9-14.
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Erdogan Koc, Sedat Yumusak, Metin Ulukoy, Recep Kilic & Aytac Toptas. (2014) Are internship programs encouraging or discouraging?—A viewpoint of tourism and hospitality students in Turkey. Journal of Hospitality, Leisure, Sport & Tourism Education 15, pages 135-142.
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