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Despite the quantity of collaborations, the vocational network of the housing production in Ankara during its first five years (1923–1928) remains dispersed. The aim of this study is to identify all the actors of housing production and their collaborations which shaped Ankara's urban development as the new capital city.

The study engages with the literature and archival documents to identify the actors of the housing production, i.e. architects, master-builders, public institutions, private companies, contractors and entrepreneurs, and their resultant vocational network in the housing production in Ankara during 1923–1928.

Due to different agendas, such as speculation, financial interests or patriotism, the construction industry in Ankara had become an arena where many paths intersected, forming an intertwined vocational network. The profession of contractor became popular, and local architects, engineers and even individuals of various other professions began to work as mediators for foreign companies and public institutions, which required support especially in large-scale projects.

The dispersed information revealed that the actors of the housing production remained mostly anonymous, or only the famous architects were commemorated; however, others could be found within the lines of the established literature on Ankara and/or in archival documents. This research not only focuses on “salient” actors but also highlights the “silent” actors of the housing production and prepares charts to clarify the vocational network in Ankara during its first five years to contribute to the future studies on Ankara and its housing.

This current research aims to reveal customers’ behaviours who purchased à la carte menu service in a chain hotel operating in Istanbul, Türkiye after the Covid-19 outbreak. In addition to this main objective, customers’ main course preferences, tipping, complaining, maintaining eating and drinking habits, local food preferences, photograph taking and food waste behaviours were determined as the sub-research objectives.

Qualitative research method was adopted, and naturalistic observation was chosen as the data collection tool in this study. Firstly, an observation form was created based on the literature. To ensure the content validity, seven experts (five researchers and two experienced hotel employees) were consulted on 15 July 2021. After revising the form, a pilot study was carried out between 4 August and 29 September 2021. By conducting the pilot study, it was aimed to prevent any unpredictable behaviours of customers. As a result, four new items were added to, and two items were removed from the form. Then, 341 customers who purchased à la carte menu service in the restaurant of the hotel chain were observed between 7 October 2021 and 28 January 2022.

It was revealed that 52% of the customers who purchased à la carte menu services did not make any reservations, while approximately 59% of the customers with reservations did not stay at the hotel in which the research was conducted. In addition, 69% of them started to eat meal together; 56% of them paid in “cash”; 48% of them preferred local food and beverages; 41% left food on the plate; and 43% of them gave tip. In contrast, very few customers (6%) engaged in complaint behaviour.

First, data were collected during the post-pandemic period when international travels were mostly restricted and thus, the researcher observed mostly Turkish customers at the restaurant. Second, only those customers sitting at the six tables close to the guest welcoming were observed. Third, just one observer took part in the data collection process. Fourth, the researchers chose one out of two restaurants of the hotel because only Asian cuisine was served and children under 12 years of age were not allowed to enter the other restaurant. Fifth, focusing on only a hotel and using naturalistic observation as a data collection tool may be shown among the limitations of this study.

This paper presents the customers’ behaviours who preferred à la carte menu service in a chain hotel operating in İstanbul, Türkiye after the Covid-19 outbreak. Although there are some studies focusing on changing of customer preferences during the post-pandemic period, “observation” was not preferred as a data collection tool by most of the researchers; hence, the findings of this study are useful for both researchers and educationists in tourism industry.