Journals / Journal of Tourism and Gastronomy Studies
Journal of Tourism and Gastronomy StudiesSosyal
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Journals / Journal of Tourism and Gastronomy Studies
| 237–251 |
| Is Authentic Leadership Effective on Individual Career Planning? | EMİNE YILMAZ,CAFER TOPALOĞLU | 252–266 |
| The Influence of Restaurant Atmospherics on Customer Satisfaction | Dilek FİDAN,SAVAŞ ARTUĞER | 267–284 |
| An Analysis of Participant Attitudes toward International Tourism Fairs | OKTAY EMİR,BANU ZENCİR | 285–298 |
| Evaluation of the Expectations of Executives for the Competencies of the Cooks: The Case of Nevşehir Accommodation Enterprises | YUSUF KARAKUŞ,GÖKHAN ONAT,Şule ARDIÇ YETİŞ | 299–321 |
| Effect of Diversity Management and Organisational Commitment on Intention to Leave | Çilem BULŞU,MURAT GÜMÜŞ | 322–344 |
| The Role of Quality of Work-Life in Strengthening the Organizational Commitment of Hotel Employees | ONUR ÇAKIR,ECE DOĞANTAN,Efsane BAYAR | 345–359 |
| The Mediating Role of Job Satisfaction on the Relationship Between Personality Traits and Organizational Commitment | EMİN ARSLAN,ARZU KILIÇLAR | 360–375 |
| Availability of Local Foods at Menus of Food and Beverage Businesses and Accommodation Businesses: A Research in Adana and Mersin Regions | OYA YILDIRIM,OYA BERKAY KARACA,Ali Celil ÇAKICI | 376–398 |
| A Study on the Role of Food and Beverage Service Quality in the Preference of Air Transport Companies | MEHMET SARIOĞLAN,Fadime YABACI | 399–418 |
| Five Factor Personality Traits and Perception of Individual Innovation Relationship | Seydi Ahmet ÇETİN,BAYRAM ŞAHİN | 419–447 |
| Evaluation of Products in Menus in Terms of Nutritional Facts: Eskişehir Sample | OSMAN GÜLDEMİR,ÖNDER YAYLA,SİBEL ÖNÇEL | 448–462 |
| Investigation of the Motivational Factors of Local Food Consumption by Tourists | SADIK SERÇEK | 463–481 |
| Type Names in Food and Beverage Business: A Research on the Differences in Theory and Practice | ÜMİT ÇARBUĞA,SERDAR SÜNNETÇİOĞLU,ŞEFİK OKAN MERCAN,FERAH ÖZKÖK | 482–495 |
| (Strategic Destination Management for the Improvement of Tourism Destination Competitiveness: An Application on Çeşme Alaçatı Destination)** | EDİZ GÜRİPEK,ÖCAL USTA | 496–523 |
| An Analysis of Social Media Use Regarding Foodways by University Students: The Case of Sakarya University | KÜBRA SULTAN YÜZÜNCÜYIL | 524–551 |
| Investigation of Holiday Preferences According to Demographic Variables in Domestic Tourism: A Research on Residents | MUAMMER BEZİRGAN | 552–567 |
| Perception of Slow Food Movement by Indigenous Tourists-‘Academicians | GİZEM ÖZGÜREL,CEVDET AVCIKURT | 568–587 |
| Traditional Handicrafts as a Carrier of Intangible Cultural Heritage: The Living Heritage of Gönen District | ÖZLEM ÖZBEK,SAMET ÇEVIK | 588–603 |
| Local Stakeholder Analysis For Evaluating Bilecik as a Tourism Destination | AHMET VATAN | 604–625 |
| The Effect of Restaurant’s Physical Environment on Perceived Value, Customer Satisfaction and Loyalty: Case of Istanbul | SERAP ÖZDEMİR GÜZEL,MİTHAT ZEKİ DİNÇER | 626–643 |
| Investigation of Academic Staff in Gastronomy in Terms of Their Satisfaction Level and Adverse Experience | ADEM ARMAN,ÖZKAN ERDEM,TUBA ŞAHİN ÖREN | 644–661 |
| Within the Scope of Planned Behavior Theory A Research on the Consumption Intention of Local Foods of Foreign Tourists Coming to Turkey | KURBAN ÜNLÜÖNEN,ALPER IŞIN | 662–689 |
| A Study of Analyze of Relation with Self-Esteem and Tourism Tendency | YÜKSEL ÖZTÜRK,Niyazi Doğa ERZİN | 690–713 |
| Work Experience of Tourism Students At “Halal” Hotels | NİSAN YOZUKMAZ,BURHAN KILIÇ,FUNDA ÖN ESEN | 714–732 |
| Determining the Institutionalization Perceptions of Hotel Employees and Analysis of Differentiation By Business Properties | SERKAN AYLAN,HAKAN KOÇ | 733–753 |
| Effects of Organizational Justice Perceptions of Employees on the Intention to Leave | Rana ALLAHYARI SANI,ERCAN YAVUZ | 754–778 |
| Effect of Personality Traits on Food Preference | ARZU KILIÇLAR,AYŞE ŞAHİN,Gizem Sultan SARIKAYA,İsmail BOZKURT | 779–811 |
| Investigation of Local Food Use in Protection of Turkish Cuisine within the Scope of Perceptions of Chefs | MUSTAFA İNANÇ KAPUCUOĞLU,HATİCE GÜÇLÜ NERGİZ | 812–832 |
| An Investigation on Institutionalization Practices of Food and Beverage Establishments | M Murat KIZANLIKLI | 833–851 |
| Edremit Gulf Regional Cuisine in Sustainable within the Framework of Gastronomy | GÜL YILMAZ,SİNEM AKMAN | 852–872 |
| Evaluation of Gastronomy Proceeding Papers: The Case of Tourism Congresses 2013-2017 | MEHMET BOYRAZ,MUSTAFA SANDIKCI | 873–889 |
| From Past To Present A Different Taste: Walnut Jam-Dessert | FİKRET GÖKÇE,HALİL SUNAR,DUYGU BABAT | 890–899 |
| An Evaluation on the Effect of Menu Design on Food Selection Decision | ESRA ŞAHİN,İRFAN YAZICIOĞLU | 900–913 |
| Evaluation of Corporate Social Responsibility Activities of the Most Valuable Branded Restaurant Chains in the World | ERDİNÇ KARADENİZ,Sema Nur ÜNLÜBULDUK | 914–932 |
| Gastronomic Value Emphasis in Tourism Promotion: The Example of Unesco Gastronomy Cities | UĞUR AKDU,SERAP AKDU | 933–952 |
| Electronic Word-of-Mouth (eWOM) in Tourism and a Research on the Evaluation of Restaurant Reviews in Alanya | SERPİL KOCAMAN | 953–973 |
| Slum Tourism: Is it a Solution or a Problem? | Savaş YILDIZ,ZAFER YILDIZ | 974–992 |
| Development Theories and Tourism Development | DÖNÜŞ ÇİÇEK,YAŞAR SARI | 993–1015 |
| An Alternative Tourism Route: Kurtalan Express | ADNAN ALKAN | 1016–1038 |
| A Global Problem “Food Waste”: Food Waste Generators in Hotel Industry | SONGÜL KILINÇ ŞAHİN,AYDAN BEKAR | 1039–1061 |