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The growing competition between the developing halal market and the countries in halal market has enhanced the interest of researchers in this field in recent years. In this context, this study aims to examine the studies published in the international literature on halal tourism between 1975 and 2019 in terms of bibliometric characteristics and to reveal tendencies and trends of these publications within the framework of certain parameters.

In accordance with this purpose, the topic of “halal tourism” was searched in the database of “Web of Science Core Collection,” and bibliometrics data in regard to the publications were reached. Publications on halal tourism were examined in the context of years, numbers, genres, research fields, fields of study, journals in which they are found, the number of authors and page number of publications, research approaches of publications, themes of publications, country where the research data was collected (examined), names of the authors in the publications and publication numbers of the authors, and the number of citations.

In this paper, it was determined that the studies in the field of halal tourism increased in recent years. It was concluded that these studies were mainly carried out after 2011 and showed a large increase in 2016, the majority of the publications were in the form of study-paper and the average number of citations in the field was 3.1, and h-index number was seven.

This paper is based on bibliometric analysis. Bibliometric analyses were performed on the “Web of Science Core Collection.” Because of database searches were made only on “Web of Science Core Collection,” the publications that were not scanned here could not be analyzed.

This paper examined the studies on halal tourism between 1975 and 2019 with a bibliometric analysis technique. Thus, it is aimed to learn more about halal tourism and to provide the researchers who work in this field with information about the structure of this field.

The main purpose of the study is to reveal the hotel managers' perspectives strategies, and predictions on smart technologies, and their expectations for current staff and potential staff to be employed in the future.

A qualitative research approach was used to reveal the internal perspectives of managers to determine their Smart Tourism (ST) perspectives. With the snowball sampling method, face-to-face interviews were conducted with 16 senior hotel managers working in a 5-star hotel in Antalya. The data obtained were carried out with inductive content analysis and descriptive analysis from qualitative research analysis methods.

In this study, hotel managers' broad perspectives on ST were discussed in depth and presented comprehensively. Managers' perceptions of smart technologies are classified in terms of aggregate dimensions and themes. Among the most important findings, rapidity/quickness, managing/holistic assessment, standardization, harmony/integration-coordination and experience-memory, defined as the crossroads of total dimensions or the heart of smart technologies, were identified as the most important themes. In addition, Stylos et al. (2021), another important finding is the classification of technologies used in top-quality hotels, based on the conceptual framework for smart technologies presented in the literature.

The effective and efficient use of technology, its internalization and openness to technology provides important advantages in hotels such as increasing revisits and satisfaction, providing loyalty and reducing costs. Thus, the perceptions, practices, strategies and prediction of senior managers working in high-level hotels about ST provide valuable data to other hotels that want to survive in the competition.

From a theoretical point of view, this study is valuable in that it deals with the ST perceptions of senior managers with an exploratory research approach. Managerially, the research findings offer valuable contribution about the attitudes, trends, forecasts and expectations of senior managers working in high-level hotels towards ST.