Journals / Journal of gastronomy, hospitality and travel (Online)
Journal of gastronomy, hospitality and travel (Online)Sosyal
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Journals / Journal of gastronomy, hospitality and travel (Online)
| 145–156 |
| THE INSTITUTIONALIZATION OF BUSINESSES OPERATING IN THE FOOD AND BEVERAGE INDUSTRY IN TURKEY: JURISTIC STRUCTURE AND REORGANIZATION | Nazmi OCAK, Güven KARAMAN | 157–169 |
| TRADITIONAL TURKISH CUISINE PREPARED WITH LEGUMES | Aybuke CEYHUN SEZGİN, Merve ONUR | 170–181 |
| THE EFFECT OF EMPLOYEE ORGANIZATIONAL LOYALTY ON EMPLOYEE PERFORMANCE IN ACCOMMODATION BUSINESSES: ANKARA CASE | Alaattin FIRAT, Zehra FIRAT | 182–192 |
| EXPLORING THE EFFECT OF CUSTOMER BEHAVIORS ON THE IMAGE, SATISFACTION, AND BEHAVIORAL INTENTION: COMPARING HOTEL AND RESTAURANT CUSTOMERS | Hatice CEVİZ, Emrullah ERUL, Abdullah USLU | 193–210 |
| HOW DO TOURIST GUIDING STUDENTS REGARD VOCATIONAL SPECIALIZATION? | Yurdanur YUMUK, Nilgün DEMİREL İLİ | 211–222 |
| GASTRONOMIC FINDINGS IN GOBEKLITEPE-ANATOLIA. 10TH MILLENNIUM BC | Mete Ünal GİRGEN, Serdar OKTAY | 223–237 |
| THE CURRENT PERCEPTIONS OF TRAVEL AGENCIES IN IZMIR ABOUT GASTRONOMY TOURISM AND THEIR ACTUAL GASTRONOMIC TOURISM OFFERS | Cengiz DEMİR, Feray YENTÜR | 238–249 |
| VOLUNTEER SOCIAL RESPONSIBILITY ACTIVITY AS A SERIOUS LEISURE TIME ACTIVITY: THE CASE OF IN AKUT ESKİSEHİR | Işıl CANKÜL, Duran CANKÜL | 250–256 |
| BIBLIOMETRIC ANALYSIS OF PUBLISHED STUDIES ON SPORTS TOURISM | Hakan ÇETİNER | 257–268 |
| THE CITY OF GASTRONOMY GAZİANTEP: EVALUATION OF LOCAL RESTAURANTS WITHIN THE SCOPE OF UNESCO CRITERIA | Beyza UYANIK, Ümit Can KAYA | 269–287 |
| THE USE OF CHOCOLATE AND COCOA IN RECIPE BOOKS PUBLISHED IN THE OTTOMAN AND TURKEY BETWEEN 1880- 1980 | Oğuzhan TINMAZ, Eren ALTUNBAĞ, Özlem YILDIRIM | 288–299 |
| THE SOURCE OF HEALING IN IBN SINA MEDICINE; MEAL RECIPES | Hilal AYVALI, Saadet Pınar TEMİZKAN | 300–311 |
| BIBLIOMETRIC ANALYSIS OF THE LAST DECADE IN THE DESTINATION SELECTION OF MEDICAL TOURISTS FOR THE MEDICAL TOURISM MARKETING MANAGEMENT (2012-2021) | İsmail ŞİMŞİR, İlhan SAĞ, Fatih SEYRAN | 312–326 |
| FOOD-BEVERAGE RITUALS IN DIVINE RELIGIONS | Şimal AYMANKUY, Begüm PELEK | 327–337 |
| THE MODERATING ROLE OF FEAR OF COVID-19 IN THE RELATIONSHIP BETWEEN CAREER PERCEPTION AND INTENTION TO STAY IN THE INDUSTRY | Necibe ŞEN, Erkan GÜNEŞ | 338–354 |
| THE EFFECTS OF PERSON-JOB FIT AND PERSON-ORGANIZATION FIT ON TURNOVER INTENTION: THE MEDIATION EFFECT OF JOB RESOURCEFULNESS | Ali DALGIÇ | 355–365 |
| LOOKING AT TOURISM PLANS FROM THE WINDOW OF POLITICAL ECOLOGY | Sevinj ISAYEVA AKSOY, İsmail KERVANKIRAN, Murat ÇUHADAR | 366–380 |
| A PHENOMENOLOGICAL ANALYSIS ON EATING HABITS IN CIRCASSIAN CULTURE | Caner DOGAN, Ayşe BİCAN ŞEN, Aybeniz AKDENİZ AR | 381–394 |
| A CONCEPTUAL OVERVIEW ON CLIMATARIAN NUTRITIONAL CULTURE AND CHANGING NUTRITIONAL TYPES TODAY | Eren ALTUNBAĞ, Özlem YILDIRIM, Oğuzhan TINMAZ | 395–405 |
| REFLECTIONS OF TECHNOLOGY IN THE KITCHEN: A BIBLIOMETRIC ANALYSIS ON COOKING ROBOT BASED ON THE R PROGRAM | Özlem ÖZBEK, Abdullah TARINÇ | 406–416 |
| BIBLIOMETRIC ANALYSIS OF THE MEDICAL TOURISM POSTGRADUATE THESES) (2018-2022) | Seher KONAK | 417–425 |
| THE EFFECT OF SERVICE QUALITY ON CUSTOMER SATISFACTION AND DESTINATION LOYALTY: THE CASE OF ERZURUM PALANDÖKEN WINTER TOURISM CENTER | İsmail ÇALIK | 426–439 |
| PERCEPTIONS OF TOURISTS ON GREEN HOTEL PREFERENCES, RELATIONSHIP BETWEEN ENVIRONMENTAL BEHAVIORAL TENDENCIES AND BEHAVIORAL INTENTIONS | Mehmet Sedat İPAR, Murat AKSU | 440–463 |
| AN ASSESSMENT OF TOURIST GUIDING SERVICES IN PACKAGE TOURS | Sevcan BİLGİMÖZ, Yalçın ARSLANTÜRK | 464–476 |