Journals / Journal of Tourism and Gastronomy Studies
Journal of Tourism and Gastronomy StudiesSosyal
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Journals / Journal of Tourism and Gastronomy Studies
| Cansev MEŞE YAVUZ,Başak KOCA ÖZER |
| 225–243 |
| The Mediating Affect of Organizational Citizenship Behavior on the Relationship between Organizational Commitment, Job Satisfaction, and Turnover Intention | Fatma Burcu ERDOĞDU,Alptekin SÖKMEN | 244–264 |
| The Relationship of Perceived Employability and Turnover Intention with Employees’ Subjective Well-Being: A Case Study of Hospitality Industry | Handan ÖZÇELİK BOZKURT,Aziz GÖKHAN ÖZKOÇ | 265–285 |
| Right to the City and Tourism: An Empirical Study on İstanbul | Kaplan UĞURLU,Erencan ÇEKİÇ | 286–309 |
| The Relationship among Altruism, Affective Commitment, Job Satisfaction, and Turnover Intention: A Research on Boundary Spanning Positions in Hotel Enterprises | Edip Sebahattin METE | 310–327 |
| Evaluation of the Tarhana, a Regional Cuisine Culture Element of Erzincan, from the Perspective of Gastronomy Tourism | Fatma BAŞAR,Necibe ŞEN,Yener SİLAHŞÖR,Burak BAŞAR | 328–339 |
| The Effects of Tourist’s Destination Personality and Quality Perceptions on the Revisit Intentions: A Research in Spain/Andalusian Region | Sedat ÇELİK,Emrah ÖZTÜRK,Erhan COŞKUN | 340–357 |
| Analysis on the Use of Products with Geographical Indication as a Promotion Factor in the Case of Local Foods | Gencay SAATCI | 358–374 |
| Determining Hotel Purchasing Managers Relationships with the Food & Beverage Suppliers: A Study on Five Star Hotel Businesses in Turkey | Hande UYAR OĞUZ,Seyit Ahmet SOLMAZ | 375–396 |
| Relationship Between the Food & Beverage Employees' Perceived Leadership Behavior of Their Managers and Their Intention to Quit the Job | Hasan CİNNİOĞLU,Lütfi ATAY,Oğuz DİKER | 397–414 |
| Perceived Work Stress Factors: A Study on Tour Guides | Nermin AYAZ,Cengiz DEMİR | 415–427 |
| Effects of Cooperation and Communication in Buyer-Supplier Relations on Trust and Commitment to Suppliers: A Research on 4 and 5 Star Hotels in Istanbu | Seyit Ahmet SOLMAZ | 428–449 |
| Turkish Cuisine in Press | Hakan YILMAZ,Hasan Hüseyin ÇAKICI | 450–462 |
| A Taste which is Identical with Erzurum; Cağ Kebab of Oltu | Tülay Polat ÜZÜMCÜ,Erkan DENK | 463–483 |
| Evaluation of Farm Tourism Activities on Traditional Culinary Culture Sustainability | Elmas Ceren SAVGIN,Burhanettin DÖNMEZ | 484–504 |
| Evaluation of E-Complaints and Comments on Chinese Resaurants in Istanmbul | Salim İBİŞ,Özgür KIZILDEMİR,Serdar ÇÖP | 505–521 |
| Tourism Students’ Perceptions of Tourism Industry: The Case of Selçuk University Faculty of Tourism | Alper ATEŞ,Halil SUNAR,Ceyhun Çağlar KILINÇ,Gülsüm YILDIRIM | 522–534 |
| The Attitude and Level of Knowlegde of the Households Towards Gastronomy Tourism: An Inferential Analysis for Kastamonu | Sedat ÖNER,Aydoğan AYDOĞDU | 535–560 |
| Organizational Trust and Organizational Stress Relations of Employees Working in the Department of Food and Beverage Services | Beyza OKUR,Mustafa Çağatay ASLAN,Ümit SORMAZ,Ayşe Büşra MADENCİ | 561–573 |
| Work-Family and Family-Work Conflict: A Research on University Personel | Çiğdem ÖZKAN | 574–596 |
| Attachment Styles of Tourism Students: An Evaluation for Tourism Education at Undergraduate Level | Esin YÜCEL,Funda ODUNCUOĞLU | 597–614 |
| Bibliometric Profile of Graduated Thesis in the Destination Area | Birgül AYDIN,Emre Ozan AKSÖZ | 615–636 |
| An Evaluation on the Cuisine Culture of Afyonkarahisar | Özgür KIZILDEMİR | 647–663 |
| Importance of Germinated Cereals and Legumes in Raw Food Diet | Beyza OKUR,Ayşe Büşra MADENCİ | 664–675 |
| Measurement of Service Quality of Recreational Activities in Touristic Destinations: A Conceptual Review | Özgür YAYLA,Ali YAYLI | 676–687 |