| (Determination of Restaurant Customers’ Perception of Halal Food: Tekirdağ Sample) | Hasibe YAZIT,Hasan CİNNİOĞLU,Derya DEMİRDELEN | 3–17 |
| (Local Product Suggestion for Food and Beverage Operations: Çerez Tarhana) | Buğra ÖZDEMİR,EBRU ZENCİR ÇİFTÇİ | 18–27 |
| (The Impact of Gastronomy Festivals Intended to Visit the Perceived Destination and Visit Again: Fethiye Yeşilüzümlü and Region Morel Mushroom Festival Example) | AYDAN BEKAR,Emine KOCATÜRK,ÇAĞRI SÜRÜCÜ | 28–36 |
| (A Suggestion for evaluating of Muğla Karabaşı [Lavandula Stoechas L.] as Food and Beverage) | ÖZER ŞAHİN | 37–49 |
| (Gastronomy Activities in Hotel Businesses: A Case Study Analysis) | ÖNDER MET,Cansu ARSLAN | 50–63 |
| (The Local Products Role in Developing Gastronomic Identification: An Example of Case Study Intended to Sales and Marketing of Products) | Hümeyra TÖRE BAŞAT,Mustafa SANDIKÇI,Sabri ÇELİK | 64–76 |
| (Ethnic Restaurants in Tourism Industry: An Example of İstanbul) | Görkem TEYİN,Nalan ASLAN,ÜMİT SORMAZ,YELİZ PEKERŞEN,HATİCE FERHAN NİZAMLIOĞLU | 77–87 |
| (Gastronomy From Past to Today: A Bibliometrical Analysis) | CEM OKTAY GÜZELLER,NURİ ÇELİKER | 88–102 |
| (Reflection the Palatal Delight of Ancient Period to Modern-Day) | ÖZGE TOLGA,ÖZLEM YATKIN | 103–116 |
| (Street Foods and Suppliers in Gastronomy: A Theoretical Study) | DİLEK DÖNMEZ POLAT,ASLI GEZEN | 117–124 |
| A Research on Tourists’ Local Cuisine Preferences: The Case of Bozcaada) | MURAT AKSU,ASLI GEZEN,Sedef ÖZCAN | 125–137 |
| (The Perception of Physical Elements in Restaurants) | Reyhan ARSLAN AYAZLAR,Gamze GÜN | 138–150 |
| (Potential and Marketability of Ecological Agriculture Tourism in Thrace Region) | KAPLAN UĞURLU,Handan ÖZTÜRK | 151–161 |
| (In the Gastronomy Educated Students Fear of the New Foods (Food Neophobia): Example of Balıkesir University) |