| Adana Street Flavors in terms of Gastronomy Tourism | Erdinç BALLIA | 3–17 |
| Alcoholic Beverages Pricing in À La Carte Restaurants: A Study on Restaurants Operating in Mersin City Center | A. Celil ÇAKICI,Aysen ERCAN,MERAL ÜZÜLMEZ,SERCAN BENLİ | 18–31 |
| Frequently Faced Business Problems of A-la-carte Restaurants Operating in Antakya | A. Celil ÇAKICI,Buket Dilan UZPAK,Melda KAYNAK | 32–42 |
| A Case of Successful Entrepreneurship : "Ciğerci Apo" | KAMİL UNUR,Gökhan ÇOLAK | 43–51 |
| Cookery Culture and Gastronomy Tourism in the Process of Creating a City Brand for Bolu | NAİL HOŞCAN,KORAY GENÇ,SERKAN ŞENGÜL | 52–76 |
| A Different Taste in Hatay: Pumpkin Pie | DUYGU BABAT,FİKRET GÖKÇE,KAZIM KOCABOZDOĞAN | 77–85 |
| The Evaluation of Mediterranean Cuisine as a Gastronomic Tourism Product | SERKAN ŞENGÜL,OĞUZ TÜRKAY | 86–99 |
| Use of Local Food as a Source of Intangiable Cultural Heritage in Tourism Industry | GİZEM ÇAPAR,Uysal YENİPINAR | 100–115 |
| Exploration of Macro Environmental Bodies' Perspective Towards Gastronomic Tourism Through Written Planning and Policy Statements | Göknil Nur SEVER,MEHTAP ÖZKAN BUZLU,Gamze YILDIZ | 116–138 |
| A Study on Organizational Structures of Deparment of Food & Beverage in 3, 4, 5 Star Hotels in Hatay | Halil DEMİRER,FATİH ÖZDEMİR | 139–152 |
| Analysing Restaurant Complaints Available at Tripadvisor.com: A Study on Local Food Restaurants Located in Mersin and Hatay | Ali DALGIÇ,Ozan GULER,KEMAL BİRDİR | 153–173 |
| The Role of Local Cuisine in Tourists' Travel Motivation | DERYA TOKSÖZ,SERCAN ARAS | 174–189 |
| Hatay's Traditional Foods as a Cultural Value that Sinking into Oblivion and Suggestions about Protecting This Cultural Value | FATİH ÖZDEMİR,Büşra GÜNGÖR | 190–199 |
| Evaluation of Egirdir Destination Brand Identity Elements: A Study on the Gastronomic Identity |