| Slow Food: A Research on The Evaluation of Satisfaction Levels of Şile Earth Market’s Visitors | İLKE BAŞARANGİL,Cemre TOKATLI | 3–19 |
| The Impact of Tourism Students' Green Product Preferences on Purchase Intention | ŞAFAK ÜNÜVAR,CEYHUN ÇAĞLAR KILINÇ,HATİCE SARI GÖK,SİMGE ŞALVARCI | 20–40 |
| The Use of Hydrocolloids in Bread-Making | Başak SUNGUR | 41–53 |
| Halal Tourism Experience with a Netnografy View | BEKİR EŞİTTİ | 54–67 |
| Gastronomi Turistlerinin E-Şikâyet Davranışları Üzerine Bir Araştırma: Alaçatı Örneği | SEDA ŞAHİN,GÖKSEL KEMAL GİRGİN,İBRAHİM HALİL KAZOĞLU,GÖZDE NUR COŞKUN | 68–82 |
| Evaluation of the Mobile Augmented Reality Applications Used in Historical Tourist Attractions | GÜLİZAR AKKUŞ,ÇETİN AKKUŞ | 83–104 |
| Examining the Sector Representatives’ Opinions Regarding on the Place of Turkish Traditional Turkish Cheese as an Alternate International Cheese in Tourism Sector | VEDAT KAYIŞ,HÜLYA YAMAN | 105–124 |
| The 21st Century Cuisine Cultural Reflections on Çatalhöyük Cuisine Construction and Equipment | MUSTAFA AKSOY,KADİR ÇETİN | 125–141 |
| Customer’s Health Risk Perception for Reused Cloth Products in the Hotels: Benchmarking for Two Destinations | MELİKE GÜL,KUDRET GÜL | 142–163 |
| A Quantitative Research on the Expectations and Responses of Restaurant Customers Regarding Food Safety | NURETTİN AYAZ,Kübra SÜNBÜL | 164–181 |
| A Research for the Development of Tourism Cooperation in the Turkish World | Kürşad ZORLU | 182–199 |
| The Effects of Perceived Organizational Support on Organizational Outcomes: A Research in Hotel Establishments | MUSTAFA AKSOY,ALEV SÖKMEN | 200–212 |
| A Conceptual Study on Local Food Consumption and Purchasing Behaviors of Tourists | Özge KOCABULUT,DOĞUŞ KILIÇARSLAN | 213–227 |
| The Contribution of the Festivals on the Region's Tourism and Sustainability: An Example of International Mengen Cookery and Tourism Festival |