| The Effects of Turkish Tourism on Macroeconomic Indicators | ADNAN AKIN | 3–23 |
| Who is Vegetarian Tourist and Vegan Tourist? | AHMET VATAN,Safa TÜRKBAŞ | 24–39 |
| Consumer Preferences Related to Street Tastes: Case of Gaziantep | ALİ SOLUNOĞLU,M. Hamil NAZİK | 40–59 |
| Evaluation of Ottoman Cuisine in Terms of Food, Price, Space and Economy: Istanbul Example | AYŞENUR AKKAYA,SELMAN BAYRAKCI,CEYHUN CAN ÖZCAN | 60–80 |
| A Study on Problems of Tour Guides: The Case of Cappadocia | SILA KARACAOĞLU,AYŞE NEVİN SERT | 81–99 |
| Effect of Having Registered Product with Geographical Indication to Destination Marketing | BELMA SUNA,CEYHUN UÇUK | 100–118 |
| Evaluation of Women Chefs in Professional Kitchens | ALPER KURNAZ,SILA SELÇUK KURTULUŞ,BURHAN KILIÇ | 119–132 |
| The Innovation Radar as a Strategic Approach to Business Model Innovation in Hotel Businesses: The Case of Swissotel Büyük Efes İzmir | Demet BAĞIRAN ÖZŞEKER,HÜLYA KURGUN,O. Avşar KURGUN | 133–170 |
| The Relationships between Destinationscapes, Emotional Response and Behavioral Intentions | DENİZ KARAGÖZ | 171–194 |
| (The Effect of Crises on Career Planning Process of Tour Guiding Students) | DUYGU YETGİN,AYSEL YILMAZ,GÜLSEL ÇİFTCİ | 195–214 |
| The Opinions of Hotel Cooks on Molecular Gastronomy: The Case of Nevşehir | EMRAH ÖRGÜN,EMRAH KESKİN,GÜNAY EROL | 215–227 |
| Assessing the Role of Social Media in Tourism Marketing | ERCAN AKTAN | 228–248 |
| A Research on Gastronomy Tourism in Destination İzmir | Senem ERDOĞAN,GÖKÇE ÖZDEMİR UMUTLU | 249–272 |
| Chefs’ Opinions on The Qualifications of Chef Candidates | Gökhan YILMAZ,ÖZKAN ERDEM,ADEM ARMAN | 273–294 |
| Modeling of the Numbers of Tourists Staying at Hotels in Antalya with the Robust Ridge Regression |