| Tourist Guides’ Perceptions on Gastronomic Tourism in Turkey | Feray İRİGÜLERA,MEHMET EMRE GÜLER | 3–19 |
| Critical Views of Mainstream Approaches on Ecotourism | Nazmiye ERDOĞANA | 20–32 |
| The Perception and Attitude of Michelin Star Restaurant Chefs on Molecular Gastronomy: Evidence From San Sebastian, Spain | AYLİN AKOĞLU,OSMAN ÇAVUŞ,İSA BAYHAN | 43–59 |
| (An Investigation Of Quality Perception, Satisfaction, Loyalty On E-Service Appications According To Demographic Characteristics: Travel Agencies Consumers Sample) | ALİ TURAN BAYRAM,R. Pars ŞAHBAZ | 60–75 |
| Food and Drink in 17th Century Dutch Painting | Defne AKDENİZ AY | 76–95 |
| (Gastronomic Interactions of Individuals Belonging To Different Religious Beliefs Living In Hatay | Cihan CANBOLATA,Melek YAMANA | 96–104 |
| Cases of Consuming Vegetables and Fruit of the Families in Different Socio-Economic Levels) | Neslihan ONURA,Fatih ONURC,Fulya SARPER | 105–123 |
| (Stakeholders Opinion Concerning the Possibility of Mardin Being“City of Gastronomy” in UNESCO Creative Cities Network) | Semra GÜRBÜZA,Gülseren ÖZALTAŞ SERÇEKA,Lokman TOPRAKA,Sorumlu YAZAR | 124–136 |
| (Competitiveness in Food and Beverage Companies: An Architectural Perspective) | Özlem TÜZA | 137–146 |
| Differentiation of Leadership Manager Behavior Between Industries in terms of Intellectual Capital (Tourism and Automotive Sector Example)1 | HAKAN KOÇ | 147–159 |
| Evaulation of Perception Regarding Job and Occupational Satisfaction of the Kitchen Staff Working at 3, 4, 5-Star Hotels Operating in Konya | MUSTAFA YILMAZ,AYBUKE ELİF CEYHUN SEZGİN | 160–171 |