Journals / Journal of Tourism and Gastronomy Studies
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Journals / Journal of Tourism and Gastronomy Studies
| (An Ethimologıcal Approach to the “Overtourism” Concept) | Samet KARAHAN,Yüksel ÖZTÜRK | 191–203 |
| (The Effect of Overtourism on Urban Life Satisfaction: The Case of Eskişehir Odunpazarı) | Barış DEMİRCİ,İlayda YILMAZ,Yasin Emre OĞUZ | 204–217 |
| (The effect ofOrganizational Trust on Whistleblowing: A Research on Five Star Hotel Employees in Antalya) | Yasin KELEŞ, Selahattin KARATAŞ | 218–232 |
| (Investigation and Analysis of Food and Beverage Business Their Content Rateit System in Turkey) | Mustafa AKSOY, Kadir ÇETİN, Merve ÇETİN | 233–245 |
| (Bibliometric Analysis of Studies on Food Waste) | Gizem Sultan SARIKAYA, Rabia BÖLÜKBAŞ, Ersan EROL | 246–256 |
| (The Evaluation of the Computable General Equilibrium Model inTourism Economy Policies) | Cüneyt MENGÜ | 257–274 |
| (The Effect of Rural Tourism Activities on Quality of Life: A Conceptual Evaluation) | Yeşim YILDIZ, Kudret GÜL | 275–286 |
| (Carrying Capacity in Terms of the Sustainable Tourism: A Case in Nevsehir) | Ebru Güneren ÖZDEMİR, Gülsüm TABAK | 287–303 |
| Awareness on The Legal Rights of Employees in the Tourism Sector: A Research on the Accommodation Business Employee | Selçuk YÜCESOY, Rahman TEMİZKAN | 304–320 |
| The Comparison of Global Tourism Ethical Principles and Akhism Principles in the Scope of Teleological and Deontological Theories | Füsun İSTANBULLU DİNÇER, Seda ÖZDEMİR AKGÜL | 321–333 |
| (System Design Estimating the Cooking Rate of Meat By Using Fuzzy Logicin the Field of Gastronomy) | Esra ÖZATA ŞAHİN, Betül AĞAOĞLU | 334–346 |
| (Social Carrying Capacity: An Evaluation on the East Black Sea Region) | MURAT BAYRAM,Zehra BULUT,ALİ YAYLI | 347–365 |
| (Clearing the Lexical Confusion in Local Products: ‘Kuymak’ and ‘Muhlama’ as SpecificExamples) | Esra ZIVALI, Nurten BEYTER, Tuğba BEYAZKAYA | 385–395 |
| (Determination of theKnowledge Levels of Food Safety Related to Food Safety of Personnel Working in Food andBeverage Businesses: Ankara-Gölbaşı Case) | Berrin ONURLAR | 396–410 |
| (Examining of Sharings on Social Media with the Tag "Overtourism": Case of Twitter) | Fatmanur Kübra AYLAN, Serkan AYLAN | 411–422 |
| (Assessments of Kırgız Kitchen Culture by Students from Different Countries) | Gülmira SAMATOVA, Sapargül TURDUBEKOVA, Ahmet TAYFUN | 423–438 |
| Destination Life Cycle: A Conceptual Approach Based on the Turkish Experience | Kurtuluş KARAMUSTAFA,Mustafa YILMAZ | 439–451 |
| (The Effect of Carrying Capacity on Satisfaction and Revisit Intention:The Case of Eskişehir Odunpazarı) | Barış DEMİRCİ, Yasin Emre OĞUZ, Fevzi Burak ERCÖMERT | 452–462 |
| (Outsourcing in Hotel Establishments: An Application with TOPSIS Method) | Ömer Emre ARSLAN,Hacer YUMURTACI AYDOĞMUŞ | 463–477 |
| Residents’ Perceptions Toward Tourism as a Community Development Tool: A Case of Sultanate of Oman | Amitabh MİSHRA,Vishal JAİN | 478–489 |
| (Determining Liability Insurance Selection Criterıa in Tourism Enterprises) | Hacer YUMURTACI AYDOĞMUŞ, Ömer Emre ARSLAN, Davut KARAMAN | 490–504 |
| (A Qualitative Research on Tripadvisor Reviews in the Scope of Overtourism: A Case Study of Lake Salda) | Merve ONUR, İrfan YAZICIOĞLU, Eda ALPHAN | 505–522 |
| (Use of Local Products as a Touristic Product in the Scope of Gastronomy Tourism: The Example of Konya) | Merve ONUR, Mustafa YILMAZ, Ümit SORMAZ, Ayşe Büşra MADENCİ | 523–537 |
| (The Relationship Between Social Intelligence and the Style of Coping with Stress: A Research on Tourism Guidance Students of Nevşehir Hacı Bektaş Veli University) | Meral DURSUN, Ali Rıza YÜCEFAYDALI | 538–553 |
| (Are Prejudices Obstacle to the Employment of Disabled Individuals? :Example of Food and Beverage Services Field) | Gürkan AKDAĞ, Sümeyye DALAGAN, Ümit SORMAZ, Zeynep ÇINAR | 554–564 |
| (Knowledge Level of Kitchen Staff in Hotels About Food Safety (Turkey, Germany, Spain and Dubai Cases)) | Yasemin ERSOY, Fuat BAYRAM | 565–580 |
| (The Perspectives of Cuisine Chefs Who Work in the All-Inclusive System on Zero Waste Applications; An Antalya Five-Star All-Inclusive System Hotel Example) | Okan GÜNDOĞDU, Burçin Cevdet ÇETİNSÖZ, Eda HAZARHUN | 581–600 |
| The Importance of Electronic Commerce at the Marketing of Hotels | Orhan BATMAN, Ömer SARAÇ | 601–608 |
| (A Research on the Importance of the Halal Gastronomy Concept in the Destination Preferences of Foreign Tourists) | Mehmet SARIOĞLAN, Musa OFLAZ, Cevdet AVCIKURT | 609–621 |
| (Evaluation of Local Cuisine Culture in Terms of Sustainable Tourism: Case of Nevşehir) | Emrah ÖRGÜN, Ali SOLUNOĞLU, Sevcan SOLUNOĞLU | 622–632 |
| (Tourism Intensity As a Result of Accommodation Capacity: An Analysis of Turkey’s Leading Tourism Destinations) | Engin TENGİLİMOĞLU, Ramazan GÖRAL | 633–645 |
| (Presentation Level of Local Food in Cittaslow Restaurants: A Research in the Aegean Region) | Erdem BAYDENİZ, Mustafa SANDIKÇI | 646–659 |
| (Within the Scope of Sustainable Tourism the Impact of Regional Culinary Education on Local Food Consumption Habits of Employed Women) | Sümeyye DALAGAN, Ümit SORMAZ | 660–676 |
| (A Research Related to Improvableness of Gastronomy Tourism: An Example of Edremit Gulf) | Ahmet KÖROĞLU, Murat DOĞDUBAY, Cevdet AVCIKURT, Mehmet SARIOĞLAN | 677–694 |
| Overtourism Movements and Tourism Phobia in the Light of Media Coverage | Nurhayat İFLAZOĞLU, Betül KODAŞ, Ipek Itır CAN | 695–707 |
| (The Relationship Between Perceived Organizational Toxicity with Perception and Attitude Related to Tourism Development: The Sample of Sinop) | Hasan Tahsin KAVLAK, Ali Turan BAYRAM | 708–716 |
| An Evaluation of Digital Menu Types and Their Advantages | Esra ŞAHİN | 2374–2386 |
| Evaluation of Customer Complaints to Catering Services in Terms of Food Safety | Murat DOĞAN,Murat AY | 2387–2401 |
| Associations Between Food Neophobia and Culinary Creativity: A Study with ASample of Chefs and bartenders in Turkey | Veli CEYLAN,Mehmet,Çiğdem | 2402–2416 |
| The Digital Revolution: Impact on Tourism Education | Kevser ÇINAR | 2417–2443 |
| Interest of LocalPeople in Gastronomy Tourism and Their Food Neophobia: Cases of Hatay and Gaziantep | Nurhayat İFLAZOĞLU,Sevda SAHİLLİ BİRDİR | 2444–2461 |
| Women Entrepreneurship in Tourism: The Case of Turkey | Gülsün YILDIRIM,Abdullah TARINÇ,Ceyhun C. KILINÇ | 2462–2477 |
| Brand Image and Brand Trust's Effect on Brand Loyalty: A Study in the Hospitality Industry | Şimal ÇELİKKOL | 2478–2490 |
| Brand Image and Brand Trust's Effect on Brand Loyalty: A Study in the Hospitality Industry | Şimal ÇELİKKOL | 2478–2490 |
| Healthy Nutritional Attitudes and Behaviors During COVID-19 Outbreak Lockdown | Veli CEYLAN,Çiğdem MUŞTU,Mehmet | 2491–2506 |
| (Evaluation of Geographically Indicated Products within the Scope of Gastronomy Tourism) | Alper IŞIN,Eren YALÇIN | 2507–2522 |
| (A Qualitative Research to Determine the Principles of Chefs’ Professional Ethics) | RAMAZAN EREN | 2523–2540 |
| (How Long Local is Local? Example of Cumalıkızık) | SAADET PINAR TEMİZKAN,Emrah YILDIZ | 2541–2564 |
| (A Study on the Food Culture of Pomak and Emigrants Living in the Border Villages of Edirne) | Demet TAŞ,Mustafa AKSOY | 2565–2587 |
| (Oil Absorption Rates of Eggplants Fried with Different Methods and Status of Being Liked of this is Eggplant Moussaka Made with Eggplants by Consumers) | Mehmet Akif ŞEN | 2588–2602 |
| (Identifying of Information Sources Used by Tourist Guides) | Mehmet Tahir DURSUN,Duran CANKÜL | 2603–2620 |
| (Determination of Student Tendencies Related to Academic Dishonesty: The Case of Tourism Faculty) | Ahmet TAYFUN,Esin AYSEN,CEMAL ERSİN SİLİK | 2621–2638 |
| (Evaluation of Carrying Capacity and Satisfaction Perceptions of Yılmaz Büyükerşen Wax Sculpture Museum Visitors) | Cüneyt TOKMAK,Büşra ŞEN | 2639–2656 |
| (Conveying of Local Cultures by Tourist Guides) | Gencer SÜMBÜL,Sebahattin KARAMAN | 2657–2681 |
| (Effective Factors in the Planning of Industrial Kitchens) | Adem ARMAN,Hatice Ferhan NİZAMLIOĞLU | 2682–2702 |
| (A Research on Unethical Customer Behavior in Food and Beverage Business) | Vildan SARICA,Ebru Ö. GÜVEN,Aydın YILMAZER | 2703–2729 |
| (Local Cuisines in Destination Marketing: The Case of Balıkesir Province) | Berre Zeynep UÇAN,Göksel Kemal GİRGİN | 2730–2744 |
| (Beliefs on Aphrodisiac Food in Early Ages Mythology) | Defne AKDENİZ,Aleyna SIRTLI | 2745–2768 |
| (Effect of Attitude Toward Money on Affective Commitment of Employees in Tourism Certificated Restaurants) | Emin ARSLAN | 2769–2784 |
| (Comparison of Tourists Visiting Different Wine Destinations: Portuguese and Turkey Wine Routes) | Seda OYAN,Gürkan AKDAĞ | 2785–2801 |
| (Research on the Social Media Uses of Hotel Businesses in the Winter Tourism Corridor) | Gürkan ALAGÖZ,Asiye Nurcihan DERELİ | 2802–2824 |
| (A Bibliometric Literature Review on Smart Tourism) | HULİSİ BİNBAŞIOĞLU | 2825–2847 |
| (The Mediating Role of Loneliness at Work in the Effect of Hotel Employees’ Communication Skills on Intention to Quit Their Jobs) | Alper DURAN,Kamil UNUR,Ferhat ŞEKER | 2848–2868 |
| (Social Desirability Scale in Food Safety: A Scale Development Study) | Cem Oktay GÜZELLER,Gaye KIZILCALIOĞLU | 2869–2882 |
| (A Research About The Effect of Gastronomy Education on The Employment Policies of Fine Dining Restaurants) | Havva TOPAL,İlkay GÖK | 2883–2897 |
| (Analysis of Online Customer Complaints for Safranbolu Restaurants: Tripadvisor Example) | Gözde OĞUZBALABAN | 2898–2715 |
| (Product-Oriented Improvement of the Image of Turkish Cuisine: A Case Study on Tourists) | Önder YAYLA,Sema EKİNCEK,Şeyda YAYLA | 2916–2955 |
| (An Analysis of Postgraduate Tourism Guidance Education) | Seçkin ESER | 2956–2984 |
| (Evaluation of E-Complaints About Food and Beverage Enterprises in Tripadvisor: The Case of Cappadocia Region) | Nilüfer ŞAHİN PERÇİN,Serkan YİĞİT | 2985–3001 |
| (Gastronomy or Food and Beverage Management?) | Duran CANKÜL,Emrah YILDIZ | 3002–3020 |
| (Legal Issues in Sharing Economy and Solution Proposals: Airbnb Case) | Yasemin KOÇAK,Şevki ULEMA | 3021–3038 |
| (A Study on Work Motivation and Hygiene Behaviour of Kitchen Workers) | MEHMET ŞİMŞEK,Mehmet Akif ŞEN | 3039–3051 |
| (Determining the Cognitive Structures of Hotel Managers Relating to the Concept of Recreation by Word Association Test) | Özgür YAYLA,Gözde Seval ERGÜN | 3052–3066 |
| (Examining the Transfer of Intangible Cultural Heritage with Traditional Ecological Knowledge Between Generations: The Example of Tarhana) | Ayşen TEMEL EGİNLİ,Mahmut GENÇ,Seda GENÇ | 3067–3089 |
| (Overtourism Problem: A Study on Cappadocia Region) | İrem BOZKURT,Duygu EREN | 3090–3107 |
| (According to Official Data of Adulteration and Counterfeit Made in Turkey Food & Beverage) | Serpil YALIM KAYA,Fatma YAYLA | 3108–3128 |
| (The Role of Social Media in Destination Development: The Case of Lavender-Scented Kuyucak Village) | Utku ONGUN,Emre ERBAŞ | 3129–3154 |
| (3D Documentation of Cultural Heritage with Augmented Reality Application: The Case of Uzbekistan Chashma-Ayub Mausoleum) | Abdurahman Yasin YİĞİT,ALİ ULVİ,Fatih VAROL | 3155–3172 |
| (Gastronomy Image on the Movie Screen: The Sociological Reflections of Food) | Merve UÇKAN ÇAKIR,Serkan ŞENGÜL,Ebrar PARMAKSIZOĞLU | 3173–3191 |
| (The Comparison of Baby Boomer, X and Y Generations’ Travel Behaviours and Attitudes Towards Slow Tourism) | Cansu AKBAY,Çağıl Hale ÖZEL | 3218–3239 |
| (The Effect of the Motivation Levels of Employees on Job Satisfaction and the Intent to Leave: A Practice in Food and Beverage Business) | Sabiha KOÇAKGÖL,Hakan KOÇ | 3240–3263 |
| (Service Quality in Accommodation Establishments: A Comparative Perspective on Consumers’ and Managers’ Perceptions in the Region of Cappadocia) | Mehmet UMUR,Kurtuluş KARAMUSTAFA | 3264–3288 |
| (Determination of Knowledge Level of Gastronomy and Culinary Arts Students for Safe Use of Knife and Preference of Chef Knife) | İLKAY YILMAZ,Mete Han ÜNER,Eren YALÇIN | 3289–3302 |
| (Food and Beverages in Turkish Mythology Rituals) | Dilara Eylül KOÇ,Özge ÇAYLAK DÖNMEZ | 3303–3318 |
| (Experiences of Gastro Tourists: A Qualitative Research in the Scope of Gastronomy Tours) | Suat AKYÜREK,DOĞAN KUTUKIZ | 3319–3346 |
| (The Study of Instagram Usage of Food and Beverage Enterprises in Eskişehir by Content Analysis Method) | Barış DEMİRCİ,Ayşe DELİORMANLI,Yunus ÖZHASAR | 3347–3361 |
| (A Study on the Quality of the Service Consumers Expect from Food and Beverage Enterprises During the COVID-19 Outbreak) | Nurhayat İFLAZOĞLU,Mustafa AKSOY | 3362–3377 |
| (Factors Influencing Turkish Tourists’ Food Consumption) | RAMAZAN EREN | 3378–3395 |
| (Reflections of Opening Hagia Sophia Grand Mosque to Worship in World Press and Its Effect on Tourism Activities) | Yusuf ACAR | 3396–3407 |
| (Misconceptions in Gastronomy Education) | Karahan ARSLAN,Cevdet AVCIKURT,Talha Serdar SEZEN | 3408–3425 |
| (Eating Habits and Culinary Culture in Neolithic Period During Anatolia) | Menekşe CÖMERT,Ezgi GÜNER | 3426–3440 |
| (Descriptive Analysis of Graduate Theses in the Field of Neuromarketing in Turkey) | Akın AKPUR,Burhanettin ZENGİN | 3441–3473 |
| (The Importance of Traditional Kefir on Healthy Diet) | Birsen BULUT SOLAK | 3474–3488 |
| (A Research on Determination of Food Waste in Hotel Enterprises) | Aybuke CEYHUN SEZGİN,Ayşenur ATEŞ | 3489–3507 |