| (A Study on the Travel Motivations, Perceived Values, Satisfaction Levels and Loyaltıes of the Tourists Joining Tableland Tourism) | Ali DALGIÇ,KEMAL BİRDİR | 3–17 |
| Thermal Tourism: With Specific Reference to Perceptions of Students** | OKTAY EMİR,YALÇIN ARSLANTÜRK | 18–26 |
| (An Evaluation on Their Relation to Health and Wild Plant Meals, Wild Edible Plants in Gastronomy Tourism) | OYA BERKAY KARACA,OYA YILDIRIM,Celil ÇAKICI | 27–42 |
| Demand For Information Among Tourists -Participants Of Huge Sports Events: An Example Of Uefa Euro 2012 | Jacek BORZYSZKOWSKI | 43–49 |
| Local Cuisine Promotion: Case Study Perspectives from Key Tourism Stakeholders in Botswana | Delly CHATIBURA MAHACHI,Melville SAAYMAN | 50–61 |
| (Meat Used in Turkish Cuisine and Preparation of Meat Dishes and Their Evaluation in Terms of Health) | Suzan KARAKUŞ ŞEREN,AYBUKE ELİF CEYHUN SEZGİN,NEVİN ŞANLIER | 62–68 |
| (The Effect of Sustainable Culture Tourism Perception on Revisit Intention According to Generation) | CİHAN SEÇİLMİŞ,Ela Nazlı KÖZ | 69–78 |
| (Gastronomy Tourism and Southeastern Anatolia Region Gastronomic Elements) | MUSTAFA AKSOY,Gülistan SEZGİ | 79–89 |
| (Development Process of American Cuisine Culture) | AHMET YARIŞ,Fügen ÖZKAYA DURLU | 99–101 |
| (The Importance of Gastronomy on Destination Branding: Case of Van Breakfast) | REHA KILIÇHAN,HASAN KÖŞKER | 102–115 |
| (A Study on Convenience Food Products Purchasing Behavior: The Case of Cup of Sweet Corn) | NURETTİN AYAZ,ÖMER CEYHUN APAK | 116–124 |
| (Evaluation of Recreational Activities of National Parks in Turkey) | RAMAZAN PARS ŞAHBAZ,MELTEM ALTINAY ÖZDEMİR | 125–135 |
| (Analysis of Ankara as a Touristic Destination in Terms of Its Cognitive and Affective Image Components) | İRFAN YAZICIOĞLU,BURCU AYŞENUR AKBULUT | 136–144 |