| In the Fusion Cuisine Approach Availability of Quinoa (Application Suggestions) | Murat DOĞDUBAYA,Nur Neşe ŞAHİNB,Serkan YİĞİTB | 3–12 |
| The Food Waste in Five-Star Hotels: A Study on Turkish Guests' Attitudes | ÖMER AKGÜN TEKİN,Aynur İLYASOV | 13–31 |
| The Food Waste in Five-Star Hotels: A Study on Turkish Guests' Attitudes | Ömer Akgün TEKİN, Aynur İLYASOV | 13–31 |
| (The Mediating Role of Work Environment Quality in the Effect of Organizational Support on Job Performance) | Arif YILMAZA,Haluk TANRIVERDİB | 32–52 |
| (Innovation Practices Stuation in Restaurant Enterprises: A Study on First Class Restaurants in İstanbul) | ASLI ALBAYRAK | 53–73 |
| of Socio-Demographic Characteristics on Determination of Destination Competitiveness from Tourist Perspective) | AYŞE NEVİN SERT,R. Pars ŞAHBAZ | 74–92 |
| (Effect of Personality Traits on Taste Preferences) | ARZU KILIÇLAR,AYŞE ŞAHİN,Sultan SARIKAYA,İSMAİL BOZKURT | 93–117 |
| (Eating Behavior: An Investıgatıon on Gastronomy and Culınary Arts Pupils) | Bilal DEVECİA,Bahar DEVECİ,CEVDET AVCIKURT | 118–134 |
| Evaluation of Local Tastes of Rize within the Scope of Gastronomic Tourism) | BURHAN BAŞARAN | 135–149 |
| The Relationship Between Organizational Learning Capability and Creativity Process: A Study on Kitchen employees in Eskisehir) | CİHAN SEÇİLMİŞ,Betül KODAŞ,DAVUT KODAŞ | 150–167 |
| (Loclobalization Concept in Strategic Marketing: The Example of Torku Company) | Erkan SEZGİNA,PINAR ŞENEL | 168–189 |
| Assessment of Sütçüler District of Isparta Province in Terms of Rural Tourism | İPEK ÜNAL,GÜL ERKOL BAYRAM | 190–206 |
| The Effect of Role Overload on Marital Quality of Hotel Employees | Günay EROLA,Yasin BOYLUB | 207–225 |
| Tourism Potential, a Study on the Perceptions of Local People and Sector Representatives) |