Journals / Journal of Tourism and Gastronomy Studies
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Journals / Journal of Tourism and Gastronomy Studies
| Ümit SORMAZ,Melike ÖZKAN,Gürkan AKDAĞ,Oya ÖZKANLI |
| 1737–1752 |
| The Effect of Tourists Ecofriendly Attitudes on Touristic Product Purchase Intention: A Research in Nevşehir Province | Ebru GÜNEREN ÖZDEMİR,Gülsüm TABAK | 1753–1787 |
| Investigation of the Relationship between Service Quality, Corporate Image, Customer Satisfaction and Behavioral Intention: Partial Least Squares Structural Equation Modeling | İlhami TUNCER | 1788–1805 |
| The Reasons of University Students’ Preference Coffee Shops: The Case of Anadolu University | Bahar BAYINDIR,Sibel ÖNÇEL | 1806–1820 |
| A Study on the Evaluation of Istanbul Travels of Tourists Visiting Istanbul for Tasting Street Flavors | Şaban KARGİGLİOĞLU,Mustafa AKSOY | 1821–1835 |
| Investigation of the Difference Between Fast Food and Slow Food Consumption Causes in Students | Leyla ÖZGEN,Tufan SÜREN | 1836–1851 |
| A Research to Evaluate Viewers' Beliefs and Attitudes about Television Cooking Programs and Celebrity Chefs | Yeliz DEMİR,İsmail KIZILIRMAK | 1852–1866 |
| Evaluation of Traditional Production of Kırklareli Hardaliye from the Viewpoint of Cultural Heritage in Gastronomy | Mehmet Selman BAYINDIR,Sibel ÖNÇEL | 1867–1886 |
| A Study on the Perceptions of Career Plateau of Employees in the Hotel Enterprises | Serkan AK,Hasan Hüseyin SOYBALI | 1887–1911 |
| The Effect of Trust in Managers on the Organizational Identification and Intention to Quit: A Research on Hospitality Business Employees | Cengiz GAZELOĞLU,Eren ERKILIÇ,Engin AYTEKİN | 1912–1932 |
| The Effect of Organizational Justice Perception on Organizational Commitment: Comparison of Pooling and Individual Tip Distribution Systems | Fatih AKYOL,Zeynep ASLAN | 1933–1957 |
| The Regional Culinary Competitions within the Scope of Tourism Week Activities: The Case of Aksaray | Sait DOĞAN | 1958–1982 |
| The Effect of Destination Food Image on Attitude and Repurchase Intention | Ahmet TAYFUN,Atınç OLCAY,Buse ÇETİ,Şerife YAZGAN PEKTAŞ | 1983–1999 |
| An Alternative Product In Gastronomy Tourism: Example Of Barbaros Village “Unexpected Guest House” Applicatıon | Erhan ŞAHİN,Zeynep ASLAN | 2000–2019 |
| An Investigation to Determine of the Tourism Students’ Epistemological Beliefs in Turkey | Sibel SÜ ERÖZ | 2020–2037 |
| The Relationship between Teachers' Level of Participation in Recreation Activities and Emotional Intelligence and Life Satisfaction | H. Dilek SEVİN,Levent ÖZİL | 2038–2065 |
| The Relationship between Teachers' Level of Participation in Recreation Activities and Emotional Intelligence and Life Satisfaction | H. Dilek SEVİN, Levent ÖZİL | 2038–2065 |
| A Research on the Effects of Mass Tourism as a Means of Neo-Colonialism | Yusuf DÜNDAR,Kurban ÜNLÜÖNEN | 2066–2107 |
| A Gastronomic Stop on the Lycian Road, Kınık | Berrin ONURLAR,Mustafa AKSOY | 2108–2122 |
| Evaluation of the Properties of Turkish Cuisine Foods: The Case of Ankara Province | Menekşe CÖMERT,Cengiz Han ALABACAK | 2123–2143 |
| Evaluation of Home Boarding in the Context of Sustainable Tourism Indicators: Yusufeli Case | İsmail ÇALIK,Jalenur ZURNACI | 2144–2166 |
| Evaluation of Viticulture in Cappadocia in the Scope of Gastronomy Tourism | Eda ÖZGÜL KATLAV,Firdevs YÖNET EREN,Muharrem TUNA | 2167–2186 |
| A Study on Hygiene Knowledge Levels of Cooking Program Students | İsmail ERTOPCU,Ayla AVCIKURT,Tolga ÇETİNKAYA | 2187–2203 |
| Edible Herbs Habitual Consumption: Düziçi Example | Firuze CEYLAN,Semra AKAR ŞAHİNGÖZ | 2204–2225 |
| The Effect of Social Media on the Buying Decisions of Tourists: The Case of Erzincan-Kemaliye | Muhammed TAŞ,Ahmet ÜNAL,Burhanettin ZENGİN | 2226–2250 |
| The Perception of a Geographical Indication Gastronomic Value, The Karaman Divle Obruk Tulum Cheese by the People of the Region | Seher TOKLU,Yeliz PEKERŞEN | 2251–2273 |
| Local Tourists Perspectives to Wine Tourism: Case of Hatay | Muhammet Emin SOYDAŞ,Mehmet GÜRLER | 2274–2293 |
| Measuring Green Kitchen Quality (Y-Mutkal) In Hotel Businesses: A Research In Nevşehir | Aziz GÖKHAN ÖZKOÇ,Emin ARSLAN,Hakan KENDİR,Taner ERDOĞAN | 2294–2309 |
| An Evaluation on Kaynar (Lohusa) Sherbet belonging toTurkish Cuisine Culture | Melike ÖZKAN,Hatice Kübra ERÇETİN,Eda GÜNEŞ | 2310–2320 |
| The Impact of Hydroelectric Power Plants on Tourism and Cultural Heritage | Hande MUTLU ÖZTÜRK,Harun Kemal ÖZTÜRK | 2321–2335 |
| Historical Development of Ice Cream and Comparison at Intercultural Level | Emre ÖZTÜRK,Hülya YAMAN | 2336–2359 |
| Food and Beverage Services in Tourism Sector Relations with Health Tourism Types | Melek BAYRAM,Funda ODUNCUOĞLU | 2360–2382 |