| (PERSPECTIVES OF UNDERGRADUATE STUDENTS WHO STUDY TOURISM EDUCATION TOONLINE LEARNING IN THE COVID-19 OUTBREAK AMID: THE CASE OF ESOGÜ TOURISMFACULTY | Seher KONAK | 134–139 |
| EVALUATIONOF THE QUALİTY OF LIFE OF TOURIST GUIDES IN TERMS OF WORKING CONDITIONS OFGUIDING PROFESSION IN TURKEY | Gökçe YÜKSEK, Merve GÜRGE | 164–182 |
| CONTENT ANALYSIS ASSESSMENT OFONLINE REVIEWS REGARDING GLAMPING FACILITIES ON TRIPADVISOR | İrem ÜNAL, Duygu YETGİN AKGÜN | 199–214 |
| STAR RATING IN TOUR GUIDING | Mehmet Han ERGÜVEN, Aysel KAYA | 233–247 |
| CEREMONIAL DISHES AND SPECIAL OCCASION MEALS: A REVIEW OF THE ARTICLESJOURNAL OF ETHNIC FOODS | Adem ADEMOĞLU, Fügen DURLU ÖZKAYA | 248–257 |
| (MAPPINGCULTURAL HERITAGE RESEARCH IN TOURISM | Deniz KARAGÖZ,, Nesrin SAVAŞ | 258–281 |
| A STUDY ON AIRPORT MOBILEAPPLICATIONS: DETERMINING SERVICE QUALITY DIMENSIONS | Bekir TUNCER, Halil SEMERCİOĞLU | 282–294 |
| BIBLIOMETRIC ANALYSIS OF POSTGRADUATETHESES ON CRISIS AND CRISIS MANAGEMENT WRITTEN IN THE FIELD OF TOURISM | Yunus ÖZHASAR | 295–305 |
| KITCHEN TREND AFTER COVID-19: CLOUD KITCHEN | Halit ÜLKEN, Abdullah TARINÇ | 321–328 |
| DETERMINATION THEEATING BEHAVIOR OF GENERATIONS Y AND Z | Gizem Sultan SARIKAYA, Barış DEMİRCİ, Ersan EROL | 329–342 |
| WHAT CAN GEN Z TOURIST EAT ON VACATION?: THE FOOD CHOICES OF GEN Z | Volkan GENÇ | 343–355 |
| THE INTERMEDIATE ROLE OF ORGANIZATIONAL COMMITMENT IN THEEFFECT OF SUPERVISOR SUPPORT ON ORGANIZATIONAL CITIZENSHIP BEHAVIOR: ANEXAMINATION ON HOTEL BUSINESSES | Ömer Zafer GÜVEN, Uğur CEYLAN, Emre SEZİCİ | 356–370 |
| THE TOURISMPROMOTIONAL FILM OF TURKEY; ‘ENJOY I’M VACCINATED! | Şaban KARGİGLİOĞLU, Hüseyin Fatih ZARARSIZ | 371–392 |
| EVALUATION OF AKHISM VALUES IN CONTEMPORARY PERSPECTIVE;ESKISEHIR EXAMPLE |