| Development of Green Kitchen Quality (G-KITCHQUAL) Scale | RAHMAN TEMİZKAN,SAADET PINAR TEMİZKAN,YILMAZ SEVER | 3–16 |
| (The Effect of the Course Program Perception of Gastronomy and Culinary Art Students on Academic Success) | İRFAN YAZICIOĞLU,ESRA ÖZATA | 17–32 |
| Entrepreneurship Motivations of Small and Medium-Sized Food and Beverage Business Owners) | FARUK YÜKSEL,AYDAN BEKAR | 33–46 |
| Evaluations for 2017 Year in Tourism Associate Degree and Undergraduate Education) | ÖZGÜR YAYLA,CEMAL ERSİN SİLİK,AYŞE SELİN DÜLGER | 47–58 |
| (Historical Development of Some Traditional Gaziantep’s Tastes) | Çağlar GÖKIRMAKLI,FATİH BALCI,Mustafa BAYRAM,MESUT KAPLAN,Özgür BAYRAM,Ahmet TİRYAKİOĞLU | 59–69 |
| (A Research on the Determination of Residents’ Perception About Tourism in Diyarbakir) | Şükran HANÇER,ALİ RIZA MANCI | 70–91 |
| (Big Data Applications in Tourism Industries) | M Fevzi ESEN,BAHAR TÜRKAY | 92–115 |
| (Opinions of Non Governmental Organizations for the Image of Turkey in Germany) | MİKAİL KARA,ALİ YAYLI | 116–141 |
| (Consumers' Perceptions of İstanbul Restaurants: Evaluation of Satisfaction Determinants) | MURAT BAYRAM | 142–154 |
| (The Role of Local and Regional Food in Local Tourism: Sample of Samsun Kaz Tiridi) | MURAT TEKBALKAN | 155–169 |
| A Conceptual Review of “Foodies” in Tourism | NİSAN YOZUKMAZ,AYDAN BEKAR,BURHAN KILIÇ | 170–179 |
| A Cultural, Gastronomic, and Touristic Asset: The Kuşadası Oleatrium Olive and Olive Oil History Museum Case | ÖZER ŞAHİN,AYŞE AYDIN | 180–199 |
| (Interpersonal Relationship Styles of Tourists, Leisure Motivations and Leisure Satisfaction Relationship: The Example of Antalya \ Kemer\Beldibi) | GÜLSEREN YURCU | 200–226 |
| (Interpersonal Relationship Styles of Tourists, Leisure Motivations and Leisure Satisfaction Relationship: The Example of Antalya KemerBeldibi) |