Journals / Journal of Tourism and Gastronomy Studies
Journal of Tourism and Gastronomy StudiesSosyal
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Journals / Journal of Tourism and Gastronomy Studies
| BERRİN GÜZEL,Ediz GÜRİPEK |
| 870–895 |
| The Change in Cookery Profession in Turkey: From Big Master Cooks to Cool Chefs | OSMAN GÜLDEMİR,ERHAN AKARÇAY | 896–914 |
| Investigation of Kastamonu Food Culture within the Scope of UNESCO Creative Cities Network Criteria | Çetin AKKUŞ,Selda YORDAM | 915–936 |
| Gastronomy Tourism and Geographical Indicaition: An Evaluation of Samsun Cuisine | EREN CANBOLAT,Funda Pınar ÇAKIROĞLU | 937–957 |
| Determination of Cultural Tourist Typologies: Example of Museum of Anatolian Civilizations | Mehtap CELEP,Hasan Tahsin KAVLAK,Akif GÖKÇE,Özlem ALTUNÖZ | 958–970 |
| Shadow of Syrian Migration in Kilis Province Local Foods | Melda AKBABA,Gamze ÖZEL | 971–982 |
| The Relationships among Satisfaction with Education and Training, Academic Procrastination and Academic Achievement: A Research on Tourism Students | SERHAT ADEM SOP | 983–996 |
| A Research on Sustainability of Circassian Kitchen: Sakarya City Example | Sevim USTA,Melek YAMAN | 997–1015 |
| Determination of Psychosocial Risks Perceived by Kitchen Employees Working in Tourism Industry: A Research in Mersin Hotels | Hülya TAŞTAN,Sinem GÖKSAL | 1016–1032 |
| The Role of Organizational Support Perception in The Effect of Orientation Training Applied in Hotel Businesses on the Intention to Quit Job | Eda KESKİN,Oya AYTEMİZ SEYMEN | 1033–1057 |
| Bibliometric Analysis of Articles on Gastronomic Tourism in Turkey | Fatih ERCAN | 1058–1075 |
| The Role of Municipalities in City Tourism: Examination of Metropolitans' Web Sites | MEHMET ERTAŞ,Sonay KAYGALAK ÇELEBİ,Burçin CAN | 1076–1091 |
| Impact of Service Fairness on Perception Towards Restaurants: Mediating Role of Perception About Employees | Çağdaş ERTAŞ,Gökhan KADIRHAN | 1092–1112 |
| Forecast Modeling of Domestic Tourism Flows in Turkey: A Comparative Analysis | Murat ÇUHADAR,İsmail KERVANKIRAN,Utku ONGUN | 1113–1131 |
| Perception of Tour Quality by Domestic Tourists and Comparison of Fake Guidance and Certified Guidance in Terms of Consumer Rights | Rıdvan ÇAPACI,RAHMAN TEMİZKAN | 1132–1147 |
| The Relationship Among Undergraduate Tourism Students’ Attitudes Towards English, Internship Experiences and Their Intention to Make A Career in Tourism | Handan ÖZÇELİK BOZKURT,Derya ÇÖLKESEN ALKIŞ | 1148–1160 |
| Websites Analysis of 10 Most Visited Cities in The World in Terms of Electronic Marketing | Pelin NASÖZ,Melike OYMAK,Fazıl KAYA,İsmail KIZILIRMAK | 1161–1178 |
| A Research on Determination of Environmental Identities of Undergraduate Students Studying Tourism | Serap ALKAYA,Hande MUTLU ÖZTÜRK,KAMİL YAĞCI | 1179–1195 |
| Physical and Sensory Properties of Sponge Cakes Made with Licorice Sherbet | İbrahim Tuğkan ŞEKER | 1196–1205 |
| Datça Almond Festival within The Scope of Sustainable Tourism | Funda ESEN,Faruk YÜKSEL,Burhan KILIÇ | 1206–1221 |
| The Moderating and Mediating Role of Atmosphere and Loyalty in the Effect of Satisfaction on Revisit Intention in Food and Beverage Businesses; the Cappadocia Case | Emrah KESKİN,Ali SOLUNOĞLU,Ferzan AKTAŞ | 1222–1246 |
| The Effect of Database Marketing Activities on Customer Loyalty: An Application on 4 and 5 Star Hotel Managers in Kuşadası | Muhammed BAYKAL,Ahu AYYILDIZ | 1247–1268 |
| Destination Competitiveness in Small-Scale Ski Centers: The Case of Zigana Winter Tourism Center | Savaş EVREN,Halil İbrahim ZEYBEK,Sedat TAŞ | 1269–1290 |
| Authenticity in Tradesman Restaurants: Example of Aşçı Bacaksız | Sabri ÇELİK,Mustafa SANDIKCI,Anıl CERİT | 1291–1305 |
| Variation of Food Choices According to Regions in Turkey | Mustafa AKSOY,İhsan KAZKONDU | 1306–1333 |
| The Relationship between Sensory Experience Satisfaction and Local Food Experience and the Effect of Variables on Behavioral Intention | Arzu BALIKOĞLU,Sultan Nazmiye KILIÇ,Düriye BOZOK | 1334–1361 |
| Bibliometric Analysis on Articles Related to the Tourism Field Scanned Under the Social Sciences Citation Index (SSCI) | Savaş BÖYÜKYILMAZ,KUTAY OKTAY | 1362–1380 |
| Locals’ Viewpoints Towards Tourist and Tourism: Case of Amasya | Burak ERYILMAZ | 1381–1395 |
| Live Music in the Fine-Dining Restaurant Business: The Assessment of Customers and Businesses | Erdin BEKAR,Aydan BEKAR | 1396–1412 |
| The Evaluation of Halal Tourism Development in Turkey With Halal Industry Professionals: A Qualitative Research | İsa BAYHAN,İlhan KESKİN | 1413–1438 |
| Comparison of the Competitiveness of Mediterranean Tourism Destinations by TOPSIS and VIKOR Methods | Gonca MANAP DAVRAS | 1439–1456 |
| The Effect of Organizational Justice on Organizational Cynicism: The Moderating Role of Attitude Toward Money | Halil Can AKTUNA,Arzu KILIÇLAR | 1457–1484 |
| The Importance of Social Media Usage in City Branding | Hikmet TOSYALI,Merve ÖKSÜZ | 1485–1509 |
| Determination of Tourist Guide Selection by Analytical Hierarchy Process: The Case of Tripadvisor | Sinan GÖKDEMİR,Değer EREN | 1510–1526 |
| The Current Situation of Izmir Sephardic Cuisine | Begüm İPKOPARAN,Oya ÖZKANLI | 1527–1541 |
| The Investigation of Researches on Edible Herbs within the Scope of Gastronomy Tourism | Aykut ŞİMŞEK,Enes GÜLEÇ | 1542–1551 |
| Food Engineering and Gastronomy: Common Approaches and Joint Development | İzzet TÜRKER,Hilal İŞLEROĞLU | 1552–1577 |
| Heavy Metal Contaminations in Cuisine: Cooking Equipment | Görkem TEYİN,Hatice Ferhan NİZAMLIOĞLU | 1578–1591 |
| An Evaluation on International Travels and the New Middle Class in Developing Countries | Cansev ÖZDEMİR,Yaşar SARI | 1592–1607 |