| Semiotic Analysis of Tourism Promotional Film: An Example of an İstanbul Promotional Film | Gülsüm KASAP, Ebru KEMER, Ezgi KIRICI TEKELİ | 326–344 |
| Edible Flowers from Kitchen Chefs’ Perspective and Status of Use in Hospitality Businesses | Oya YILDIRIM | 345–368 |
| Comparative Analysis of Macroeconomic Variables Determining Tourism Activities in Turkey | Asiye TÜTÜNCÜ | 369–388 |
| A Bibliometric Analysis on Sadness Tourism | Filiz ÖZDEMİR, Tolga Fahri ÇAKMAK | 389–406 |
| The Motivations Behind Tourist Guides' Preference to Work in Academy and Their Job Satisfactions | Sibel KÖZ, Canan TANRISEVER | 407–421 |
| The Effect of Exhibition Policy of Artifacts in Museums on Visitor Experience and Learning Motivation | Ahmet YAVUZKIR, Volkan GENÇ | 422–446 |
| Relationship Between Risk Perception of Tourism Destination and Self-Efficacy Level: The Case of Van Province | Beste Nisa ORHUN, Sağbetullah MERİÇ | 447–467 |
| The Moderating Role of Social Comparison in the Effect of Psychological Empowerment on Organizational Identification: An Applıcatıon on the Accommodation Businesses | Okan TÜRK, Aziz Gökhan ÖZKOÇ | 468–487 |
| An Empirical Research on the Preferences of Food and Beverage Enterprises in Marinas | Mehmet SARIOĞLAN, Hilal BAŞTÜRK | 488–516 |
| Unethical Behaviors in Package Tours: A Qualitative Evaluation on Foreign Tourists | Asena KURT DÜNDAR, Yalçın ARSLANTÜRK | 517–535 |
| The Mediating Role of Control Beliefs in the Effect of Behavioral Intention on Green Purchase Intention: A Research in Tourism Industry | Havva ÇIVGIN, Murat KIZANLIKLI | 536–553 |
| Integrating Servqual and Kano Models with QFD in Service Quality Improvement: An Application in the Airline Industry | Gamze KAYAN ÜRGÜN, Zuhal ÇİLİNGİR ÜK | 554–580 |
| The Importance of Gastronomy Museums in the Sustainability of Local Food Products: The Case of Kars Zavot Eco-Museum |