| Dinescape Factors Affecting the Satisfaction and Loyalty of Fish Restaurant Customers* | CEREN İŞÇİ,Ilgaz Feray TÜVER,BERRİN GÜZEL | 5–23 |
| Influence of Tv Cooking Shows on the Behavioral Intention of Participating in Gastronomic Tourism | OĞUZ TAŞPINAR,ERDEM TEMELOĞLU | 24–40 |
| The Impact of Fatalistic Beliefs of Employees in Accommodation Companies Regarding Occupational Accidents on Burnout | ENGİN ÜNGÜREN | 41–59 |
| A Research on the Woman's Role and Innovative Approach in the Kitchen in Muğla Province | HULUSİ DOĞAN,Volkan AKTAN | 60–73 |
| Satisfaction Perception of Undergraduate Tourism Students Regarding Their International Internship Experiences: Case of Kyrgyz-Turkish Manas University | BARIŞ ERDEM,ERKAN AKGÖZ,İBRAHİM GÜNDOĞDU | 74–98 |
| Development of The Gastronomy Tourism Literature: A Research on Journal of Tourism and Gastronomy Studies’s Articles | CEVDET SÖKMEN,OYA ÖZKANLI | 99–127 |
| Economic Effects of Tourist Spending on Regional Development: Adana Example | ÖZGÜR KIZILDEMİR,MEHMET SARIISIK | 128–142 |
| The Effect of Local Cuisine Experience on Customer Based Brand Equity of Destination | EZGİ ERKMEN | 143–162 |
| Evaluation of Geographical Indication Products in Turkey within the Scope of Destination Branding | YUSUF ACAR | 163–177 |
| (An Assessment of the Problems Experıenced in Employee Relations from the Human Resources Managers’ Point of View) | Ülker Erdoğan ARACI,ERKAN AKGÖZ | 178–193 |
| Use of Olive Oil in Turkish Cuisine Culture: The Case of Muğla | SAİME KÜÇÜKKÖMÜRLER,FERAH ÖZTEKİN ULUKSAR | 194–212 |
| The Impact of Imported Food Product Usage on the Taste in Local Cuisine | ONUR GÖRKEM,HANDE MUTLU ÖZTÜRK | 213–228 |
| Validation of Approach to New Foods Scale | LEYLA ÖZGEN,FATİH TÜRKMEN | 229–243 |
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