| (THE EFFECT OF TOURIST EXPERIENCE AND MEMORY ON BEHAVIORALINTENTION: EXAMPLE OF TRADITIONAL CONVERSATION MEETINGS WITH AN ELEMENTOF INTANGIBLE CULTURAL HERITAGE) | Ahmet BAYTOK, Berkan BAŞAR | 477–489 |
| (BIBLIOMETRIC ANALYSIS OF STUDIES CONDUCTED ON VITICULTURE ANDTOURISM) | Suat AKYÜREK, Besim KARABULUT | 490–505 |
| (THE EFFECT OF INTELLECTUAL CAPITAL AND INNOVATIONON EMPLOYEE PERFORMANCE IN THE AVIATION SECTOR) | Nil KONYALILAR | 506–515 |
| (VEGANAND VEGETARIAN CONSUMERS WITHIN THE SCOPE OF ACCESSIBLE TOURISM) | Aziz KARA | 516–530 |
| APPROACHES TO WASTE OF HOTEL EMPLOYEES: THE CASE OF KONYA | Yeliz PEKERŞEN, Murat TAKKACIGİL, Mehmet Mert PASLI | 529–541 |
| CERTIFICATE TRAININGS TO BECOME A WINE PROFESSIONAL IN TURKEY | Öznur CUMHUR, Aysu ALTAŞ | 542–557 |
| EVALUATION OF THE TRAVEL MOTIVATIONS OF GASTRONOMY TOURISTS FROM THE PERSPECTIVE OF TOURIST GUIDES | Ezgi KIRICI TEKELİ, İrem BOZKURT | 558–577 |
| (ETHNIC RESTAURANTS IN GASTRONOMY TOURISM | Bülent AYDIN | 578–587 |
| HOTEL WEBSITES ARE THE NEW TARGET OF PHISHING ATTACKS | Senem YAZICI YILMAZ, Eda AVCI | 588–606 |
| CONSUMER EXPECTATIONS ABOUT THE SERVICE QUALIFICATION OF RESTAURANTS DURING THE CORONAVIRUS (COVID-19) PANDEMIC: A RESEARCH IN KONYA | Yeliz PEKERŞEN, Bayram KANCA, Tevfik SEZEN | 607–619 |
| AN ASSESSMENT ON THE CURRENT STATUS OF TURKEY'S GEOGRAPHICAL INDICATION CERTIFICATED DESSERTS | İbrahim ÇEKİÇ | 620–630 |
| A METAPHOR STUDY ON THE DETERMINATION OF LOCAL CUISINE CHARACTERISTICS: A CASE STUDY IN ALANYA | Mevlüt UYAR | 631–639 |
| ETHICAL PERCEPTIONS OF TOURISM STUDENTS REGARDING TELEVISION ADVERTISEMENTS EXAMINATION | Züleyhan BARAN | 640–650 |
| ANALYSIS OF MEDIA COVERAGES TOWARDS THE EFFECTS OF COVID-19 IN TOURISM: THE CASE OF TURKEY |