| FOOD IMAGE AND TRAVEL INTENTION: FROM NEW DELHI TO NEW YORK | Sandeep CHATTERJEE, Paramita SUKLABAIDYA | 3–19 |
| FOOD CULTURE: GASTRONOMIC EXPERIENCES IN SINGAPORE | Pinaki DUTTA, Nikola NAUMOV | 20–29 |
| AN ETHNOGRAPHIC INQUIRY TOWARDS ‘HARE-RAMA HARE-KRISHNA’ RELIGIOUS TOURISTS FOOD CONSUMPTION HABITS WHILE ON A HOLIDAY IN INDIA | Mayukh DEWAN | 30–41 |
| A RESEARCH ON DETERMINATION OF THE FACTORS THAT AFFECT THE YOUTH’S DESTINATION CHOICES | Aydın ÜNAL | 42–50 |
| CUSTOMERS’ PERCEPTIONS, EXPECTATIONS AND EXPERIENCES OF SERVICE QUALITY FOR HOTELS IN MUTARE, ZIMBABWE | Vitalis BASERA, Godfrey MAKANDWA | 51–63 |
| TALAIOTIC CULTURAL HERITAGE AS A TOURISM RESOURCE IN THE BALEARIC ISLANDS | Asier BAQUERO, Rafael RIVELLES | 64–70 |
| REGARDING TURKEY'S HUNTING TOURISM POTENTIAL EVALUATION | Osman ÖZER | 71–86 |
| SENSORIAL ACCEPTABILITY OF GLUTEN FREE MALAYSIAN TRADITIONAL KUIH FROM LEFTOVER COCONUT PULP FLOUR FLOUR | Aziz ÇALIŞKAN, Norhidayah ABDULLAH, Noriza ISHAK | 87–100 |
| PERCEPTIONS AND PRACTICE OF TIPPING AMONGST DOMESTIC TOURISTS IN ZIMBABWE | Precious MAZHANDE, Vitalis BASERA, Oliver CHIKUTA, Musawenkosi TAPFUMA, Felicity NCUBE, Rudorwashe BAIPAI | 101–111 |
| OPINIONS OF UNDERGRADUATE TOURISM STUDENTS ON THE COVID-19 OUTBREAK | Ceyhun AKYOL | 112–121 |
| KITCHEN EQUIPMENT JUSTIFICATION ANALYSIS: PREPARATİON EQUIPMENT EXAMPLE | Pınar TEMİZKAN, Yılmaz SEVER | 122–133 |
| EVALUATION OF HISTORICAL AND CULTURAL AREAS AS A TOOL FOR CITY MARKETING: CASE OF ESKİŞEHİR PROVINCE | Simge ŞALVARCI, Fatmanur Kübra AYLAN | 134–140 |
| GASTONOMY TOURISM AS AN EMERGING NICHE MARKET IN UZBEKISTAN | Ian PATTERSON, Hamid TURAEV | 141–149 |