| The Effect of Level of Institutionalization on the Usage of Strategic Management Tools at Tourism Management: Case of Ankara | SEVAL KURT,Mehmet YEŞİLTAŞ | 3–19 |
| Restaurant Revenue Management Applications in 1st Class Resturants in Istanbul | Tevfik DEMİRÇİFTÇİ,ORHAN AKOVA,Ziya MAMADİ | 20–38 |
| A Research in Point of Demographic Variables in Terms of Recreational Activity Preferences in Destination Orientations of Trakya Region Residents | İLKE BAŞARANGİL,MUSTAFA CEVDET ALTUNEL,Cemre TOKATLI | 39–56 |
| Evaluation of the Firms Providing Thermal Service in Bingöl in Terms of Tourism and Recreativeness | ÜZEYİR KEMENT,BURCU BATGA | 57–74 |
| A Touristic Product Peculiar to Samsun Cuisine in the Context of Gastronomy Tourism: Bafra Pita | EREN CANBOLAT,YASİN KELEŞ,YUSUF ZİYA AKBAŞ | 75–87 |
| Knowledge and Consumption Preferences of University Students Regarding Spices: A Case Study at Aksaray University | BURAK MURAT DEMİRÇİVİ,AYSU ALTAŞ | 88–112 |
| The Usage of Anchovy in Sinop Kitchen | DEMET KOCATEPE,HÜLYA TURAN | 113–117 |
| The Concept of Molecular Gastronomy | MENEKŞE CÖMERT,OSMAN ÇAVUŞ | 118–131 |
| The Quality of International Olive Festival and Its' Contributions to Local Tourism: What Do Didim's Local Tradesmen Say? | OSMAN ÇULHA,AYTEKİN KALKAN | 132–164 |
| Using the Local Food in Tourism Companies, Sample of Konya | AHMET BÜYÜKŞALVARCI,MUSTAFA CÜNEYT ŞAPCILAR,GÜL KALELİ YILMAZ | 165–181 |