| A RESEARCH ON EFFECTS OF FESTIVALS ON DESTINATIONS: THE CASE OFINTERNATIONAL TROIA FESTIVAL | Hacı Mehmet YILDIRIM, Osman KOÇ | 18–28 |
| MODEL OF QMS ADOPTION IN THE HOTEL INDUSTRY: A CASE STUDY OF HOTELS IN ZIMBABWE | Judy MWENJE, Vitalis BASERA | 26–38 |
| ANALYSIS OF MOLECULAR GASTRONOMY PRACTICES: EXAMPLES FROM EUROPE | Duran CANKÜL, Yulia BOROVSKA | 29–40 |
| MEDIATING ROLE OF EXPERIENCE VARIABLES ON THE EFECT OF GASTRONOMY TOURISM ATTITUDE ON BEHAVIORAL INTENTION | Hakan YILMAZ, Cesim BEHREMEN, Rahman TEMİZKAN | 39–49 |
| THE EFFECTS OF YABAN TV AT HUNTING TOURISM ON THE BEHAVIORS OF DOMESTIC HUNTING TOURISTS IN TURKEY | Mesut Murat ADABALI, Osman ÖZER | 50–61 |
| EXAMINATION OF ONLINE COMMENTS ON HOTELS OPERATING UNDER WINTER TOURISM: THE CASE OF ULUDAĞ | Elif Tuba TAMER, Uğur CEYLAN | 62–74 |
| THE EFFECTS OF STUDENT EXPECTATIONS ON THE PROFESSION CHOICE: A RESEARCH ON CULINARY STUDENTS | Ümit ŞENGEL, Merve IŞKIN, Nercü AYDIN | 75–84 |
| EFFECTS OF COVID-19 PANDEMIC IN TOURISM SECTOR | Merve KALYONCU, Gökçe YÜKSEK | 85–101 |
| A RESEARCH TO MEASURE GASTRONOMY AND CULINARY ARTS STUDENTS' INTENTION TO USE SMART RESTAURANT APPLICATIONS | Hakan YILMAZ, Yulia BOROVSKA | 102–121 |
| AN EXAMINATION OF CONSUMERS’ STREET FOOD PREFERENCES AND HYGIENE PERCEPTIONS WITHIN THE SCOPE OF PERSONALITY TYPES | Burhan KILIÇ, Görkem GİRGİN | 122–133 |