Dergiler / İş ve İnsan Dergisi / 2026 / Cilt: 13 Sayı: 1

Konaklama Endüstrisinde Sürdürülebilirliği Geliştirmek için İş Birliği: Tümdengelimli Tematik Analiz

Cooperation for Advancing Sustainability in Hospitality: A Deductive Thematic Analysis

Aslı Ersoy(Alanya Üniversitesi)0000-0003-4458-4135
Sayfa
—
Yayın Tarihi
2026-03-05
🏛️Bu makalenin bibliyografik verileri ve tam metin bağlantısı DergiPark üzerinden sağlanmıştır.
DergiPark Kaydı ↗
✨

Yapay Zeka Hızlı Bakış & Çıkarımlar

AI Insight
⚡ TL;DR(1 Cümlede Hızlı Çıkarım)

Bulgular: Analiz sonucu üç ana tema elde edilmiştir: “işbirliği gerekliliği”, “engeller” ve “çözüm önerileri”.

📌 3 Maddede Bu Makale

🎯
Amaç & Hipotez:Amaç: Bu çalışmanın amacı, konaklama endüstrisinde sürdürülebilirliğin sağlanmasında işbirliğinin rolü, bu süreçteki engeller ve çözüm önerilerine ilişkin konaklama profesyonellerinin görüşlerini ortaya çıkarmaktır.
📊
Temel Bulgular & Veri:Araştırmanın çalışma grubunu amaçlı uzman örneklemesi yoluyla seçilen 19 konaklama profesyoneli oluşturmaktadır.
💡
Sonuç & Katkı:Bulgular: Analiz sonucu üç ana tema elde edilmiştir: “işbirliği gerekliliği”, “engeller” ve “çözüm önerileri”.
🔬Tür:Uygulamalı Anket & Alan Araştırması
📍Kapsam:Genişletilmiş Akademik Örneklem
⚙️Değişkenler:İşbirliği · Sürdürülebilirlik · Sürdürülebilir uygulamalar

Özet

Amaç: Bu çalışmanın amacı, konaklama endüstrisinde sürdürülebilirliğin sağlanmasında işbirliğinin rolü, bu süreçteki engeller ve çözüm önerilerine ilişkin konaklama profesyonellerinin görüşlerini ortaya çıkarmaktır. Yöntem: Bu çalışmada nitel bir yaklaşım benimsenmiş ve metinsel veriler tümdengelimli tematik analize tabi tutulmuştur. Araştırmanın çalışma grubunu amaçlı uzman örneklemesi yoluyla seçilen 19 konaklama profesyoneli oluşturmaktadır. Bulgular: Analiz sonucu üç ana tema elde edilmiştir: “işbirliği gerekliliği”, “engeller” ve “çözüm önerileri”. Bu çalışma, konaklama endüstrisinde sürdürülebilir gelişimin sağlanabilmesine yönelik stratejiler geliştirmek için işbirliğinden nasıl yararlanılabileceğini, bu süreçteki engelleri ve çözüm önerilerini içeren bu temalardan nasıl faydalanılabileceğine ilişkin bir tartışma ile sonuçlanmaktadır. Özgün Katkı: Bu çalışma, konaklama endüstrisinde sürdürülebilirlik kapsamında işbirliğine ilişkin araştırmalara ve teorik anlayışa katkıda bulunmaktadır.

Abstract

Purpose: The aim of this study is to reveal the opinions of hospitality professionals regarding the role of cooperation in ensuring sustainability in hospitality, the obstacles and solutions in this process. Design/methodology/approach: A qualitative approach was adopted in this study and textual data were subjected to deductive thematic analysis. The study group of the research consists of 19 hospitality professionals selected through purposeful-expert sampling. Findings: The analysis generated three main themes: “necessity of cooperation”, “obstacles”, and “solution offers”. This study concludes with a discussion on how to benefit from these themes, including how cooperation can be used to develop strategies for achieving sustainable development in the hospitality industry, obstacles in this process, and suggestions for solutions. Originality: This study contributes to research and theoretical insights regarding cooperation within the scope of sustainability in hospitality.

🔖

Bu Makaleye Atıf Yap

Ersoy, A. (2026). Konaklama Endüstrisinde Sürdürülebilirliği Geliştirmek için İş Birliği: Tümdengelimli Tematik Analiz. İş ve İnsan Dergisi, Cilt: 13 Sayı: 1. https://doi.org/10.18394/iid.1636159

📄 Tam Metin PDF Okuyucu

📄

PDF görüntüleyici hazırlanıyor...

Kaynakça (49)

  1. Adim, C. V., Tamunomiebi, M. D., & Akintokunbo, O. O. (2018). Innovation strategy and organization adaptability of hotels in Port Harcourt. IIARD International Journal of Economics and Business Management, 4(1), 52-62.
  2. Albrecht, J. N. (2013). Networking for sustainable tourism–towards a research agenda. Journal of Sustainable Tourism, 21(5), 639-657.
  3. Ali, T., Paton, D., Buergelt, P. T., Smith, J. A., Jehan, N., & Siddique, A. (2021). Integrating Indigenous perspectives and community-based disaster risk reduction: A pathway for sustainable Indigenous development in Northern Pakistan. International Journal of Disaster Risk Reduction, 59, 102263.
  4. Alvarez-Risco, A., Estrada-Merino, A., & Perez-Luyo, R. (2020). Sustainable development goals in hospitality management. In H. Ruël, & A. Lombarts (Eds.). Sustainable hospitality management: Designing meaningful encounters with talent and technology (pp. 159-178). Bingley, UK: Emerald Publishing Limited.
  5. Arbogast, D., Deng, J., & Maumbe, K. (2017). DMOs and rural tourism: A stakeholder analysis the case of Tucker County, West Virginia. Sustainability, 9(10), 1813.
  6. Arıca, R., & Kafa, N. (2020). Seyahat acentalarında sürdürülebilirlik: Karadeniz Bölgesinde faaliyet gösteren seyahat acentaları üzerine bir inceleme. Türk Turizm Araştırmaları Dergisi, 4(3), 1847-1866.
  7. Arthur, H., Sanderson, D., Tranter, P., & Thornton, A. (2022). A review of theoretical frameworks of food system governance, and the search for food system sustainability. Agroecology and Sustainable Food Systems, 46(8), 1277-1300.
  8. Atay, I., & Saladié, Ò. (2022). Water scarcity and climate change in Mykonos (Greece): the perceptions of the hospitality stakeholders. Tourism and Hospitality, 3(3), 765-787.
  9. Ben Youssef, A., & Zeqiri, A. (2022). Hospitality industry 4.0 and climate change. Circular Economy and Sustainability, 2(3), 1043-1063.
  10. Bieger, T., Beritelli, P., & Laesser, C. (2009). Size matters! Increasing DMO effectiveness and extending tourism destination boundaries. Tourism, 57(3), 309-327.
  11. Braun, V., & Clarke, V. (2006). Using thematic analysis in psychology. Qualitative Research in Psychology, 3(2), 77-101.
  12. Chan, E. S. (2021). Influencing stakeholders to reduce carbon footprints: hotel managers’ perspective. International Journal of Hospitality Management, 94, 102807.
  13. Chaudhuri, R., Chatterjee, S., & Vrontis, D. (2023). Adoption of blockchain technology in hospitality and tourism industry and sustainability performance: impact of technological turbulence and senior leadership support. EuroMed Journal of Business, 1450-2194.
  14. Creswell, J. W. (2013). Qualitative inquiry and research design: Choosing among five approaches. Thousand Oaks, CA, USA: SAGE Publications.
  15. Del Chiappa, G., Usai, S., Cocco, A., & Atzeni, M. (2018). Sustainable tourism development and climate change: A supply-side perspective. Journal of Tourism, Heritage & Services Marketing (JTHSM), 4(2), 3-9.
  16. Erkuş-Öztürk, H., & Eraydın, A. (2010). Environmental governance for sustainable tourism development: Collaborative networks and organisation building in the Antalya tourism region. Tourism Management, 31(1), 113-124.
  17. Filimonau, V., & Delysia, A. (2019). Food waste management in hospitality operations: a critical review. Tourism Management, 71, 234-245.
  18. Gedikli, A., Taş, C. Y., & Taş, N. B. (2022). Redefining smart cities, urban energy, and green technologies for sustainable development. In R.A. Castanho (Ed.). Handbook of research on sustainable development goals, climate change, and digitalization (pp. 216-232). Hershey, PA, USA: IGI Global.
  19. Graci, S. (2016). Collaboration and partnership development for sustainable tourism. In K. Meyer-Arendt, A.A. Lew (Eds.). Understanding Tropical Coastal and Island Tourism Development (pp. 25-42). London, UK: Routledge.
  20. Grosso, M., & Falasconi, L. (2018). Addressing food wastage in the framework of the UN Sustainable Development Goals. Waste Management & Research, 36(2), 97-98.
  21. Guenat, S., Porras Lopez, G. Mkwambisi, D. D., & Dallimer, M. (2021). Unpacking stakeholder perceptions of the benefits and challenges associated with urban greenspaces in sub-Saharan Africa. Frontiers in Environmental Science, 9, 591512.
  22. Guix, M., Bonilla-Priego, M. J., & Font, X. (2018). The process of sustainability reporting in international hotel groups: An analysis of stakeholder inclusiveness, materiality and responsiveness. Journal of Sustainable Tourism, 26(7), 1063-1084.
  23. Hardy, C., Phillips, N., & Lawrence, T. B. (2003). Resources, knowledge and influence: the organizational effects of interorganizational collaboration. Journal of Management Studies, 40(2), 321-347.
  24. Herrero Amo, M. D., & De Stefano, M. C. (2019). Public–private partnership as an innovative approach for sustainable tourism in Guanacaste, Costa Rica. Worldwide Hospitality and Tourism Themes, 11(2), 130-139.
  25. Hidayah, N., Suherlan, H., & Putra, F. K. K. (2022). Stakeholders' synergies in developing smart tourism destination: A phenomenographic study. Journal of Environmental Management & Tourism, 13(2), 313-323.
  26. Kapoor, R., Singh, A., & Manchanda, G. (2023). Hospitality internships and green leaders: Analysing the engagement of interns with hotel sustainable development practices. Worldwide Hospitality and Tourism Themes, 15(3), 295-307.
  27. Khan, M., Ajmal, M., Hussain, M., & Helo, P. (2018). Barriers to social sustainability in the health-care industry in the UAE. International Journal of Organizational Analysis, 26(3), 450-469.
  28. Khatter, A., White, L., Pyke, J., & McGrath, M. (2021). Stakeholders’ influence on environmental sustainability in the Australian hotel industry. Sustainability, 13(3), 1351.
  29. Leone, K., Davis, S., Velasquez, C., & Nagle-Roides, K. (2021). Creating a culture of sustainability: Organizational strategies and employee training. In K. Leone, & S. Komisar, M. Edwin III (Eds.). Making the Sustainable University: Trials and Tribulations (pp. 45-61). Singapore: Springer Nature Singapore.
  30. Levin, S. (2012). Cooperation and Sustainability. In G. Madhavan, B. Oakley, D. Green, D. Koon, & P. Low (Eds.) Practicing Sustainability (pp. 39-43). New York, NY: Springer New York.
  31. Lim, W. M. (2016). Creativity and sustainability in hospitality and tourism. Tourism Management Perspectives, 18, 161-167.
  32. Maggioni, I., Marcoz, E. M., & Mauri, C. (2014). Segmenting networking orientation in the hospitality industry: an empirical research on service bundling. International Journal of Hospitality Management, 42, 192-201.
  33. Mathur, K., & Berwa, A. (2017). Sustainable competitiveness: redefining the future with technology and innovation. Journal of Sustainable Finance & Investment, 7(3), 290-306.
  34. Matteucci, V. (2020). How can the hospitality industry increase corporate value aligned with sustainable development goals? Case examples from Hilton, Meliá and Sun. Worldwide Hospitality and Tourism Themes, 12(5), 509-523.
  35. Millar, M., & Park, S. Y. (2013). Sustainability in hospitality education: the industry’s perspective and implications for curriculum. Journal of Hospitality and Tourism Education, 25(2), 80–88.
  36. Modica, P. D., Altinay, L., Farmaki, A., Gursoy, D., & Zenga, M. (2020). Consumer perceptions towards sustainable supply chain practices in the hospitality industry. Current Issues in Tourism, 23(3), 358-375.
  37. Munir, K. (2022). Sustainable food waste management strategies by applying practice theory in hospitality and food services-a systematic literature review. Journal of Cleaner Production, 331, 129991.
  38. Musasa, G., & Mago, S. (2014). Challenges of rural tourism development in Zimbabwe: a case of the Great Zimbabwe-Masvingo district. African Journal of Hospitality, Tourism and Leisure, 3(2), 1-12.
  39. Nguyen, T. Q. T., Johnson, P., & Young, T. (2022). Networking, coopetition and sustainability of tourism destinations. Journal of Hospitality and Tourism Management, 50, 400-411.
  40. Pereira, V., Silva, G. M., & Dias, Á. (2021). Sustainability practices in hospitality: case study of a luxury hotel in Arrábida Natural Park. Sustainability, 13(6), 3164.
  41. Pérez, A., & del Bosque, I. R. (2014). Sustainable development and stakeholders: a renew proposal for the implementation and measurement of sustainability in hospitality companies. Knowledge and Process Management, 21(3), 198-205.
  42. Roxas, F. M. Y., Rivera, J. P. R., & Gutierrez, E. L. M. (2020). Mapping stakeholders’ roles in governing sustainable tourism destinations. Journal of Hospitality and Tourism Management, 45, 387-398.
  43. Saito, H., & Ruhanen, L. (2017). Power in tourism stakeholder collaborations: power types and power holders. Journal of Hospitality and Tourism Management, 31, 189-196.
  44. Sakshi, Shashi, Cerchione, R., & Bansal, H. (2020). Measuring the impact of sustainability policy and practices in tourism and hospitality industry. Business Strategy and the Environment, 29(3), 1109-1126.
  45. Tesone, D. V. (2004). Development of a sustainable tourism hospitality human resources management module: a template for teaching sustainability across the curriculum. International Journal of Hospitality Management, 23(3), 207-237.
  46. Timur, S., & Getz, D. (2008). A network perspective on managing stakeholders for sustainable urban tourism. International Journal of Contemporary Hospitality Management, 20(4), 445-461.
  47. United Nations. (2015). Transforming our world: The 2030 agenda for sustainable development. Retrieved from https://sdgs.un.org/2030agenda
  48. World Commission on Environment and Development (WCED). (1987). Our common future. Oxford, UK: Oxford University Press.
  49. Yadav, N., Sahu, N. C., Sahoo, D., & Yadav, D. K. (2018). Analysis of barriers to sustainable tourism management in a protected area: a case from India. Benchmarking: An International Journal, 25(6), 1956-1976.