| (Perceptions of Four and Five Stars Hotels Chefs toward the Effects of Kitchen Technologies on Productivity, Quality and Customer Satisfaction) | KEMAL BİRDİR,TUNCAY ÇANAKÇI | 3–12 |
| (The Importance of Local Foods in Tourism and Geographical Indication: Van Herbal Cheese) | UYSAL YENİPINAR,HASAN KÖŞKER,SILA KARACAOĞLU | 13–23 |
| (Contribution to Sustainability of the Standard Recipes in Tourism Sector: Examples of Mersin Region Breakfast) | ŞÜKRAN ÖKTEM | 24–33 |
| (The Effects of Consumer Ethnocentrism nn Purchase Intention of Domestic Tourism Product) | AHMET TAYFUN,MERT GÜRLEK | 34–45 |
| (Fruit, Vegetable and our Health) | AYBUKE ELİF CEYHUN SEZGİN | 46–51 |
| (Awareness of the Locals Living in Regions Where Olive is not Produced in Turkey: The Case Study of Malatya) | MUSTAFA AKSOY,Ünsal KÜTÜK | 52–61 |
| (The Importance of Turkish Cuisine in Gastronomy Tourism ) | MENEKŞE CÖMERT,Fügen Durlu ÖZKAYA | 62–66 |
| (The Perception of Domestic Tourists Regarding Eskisehirs Cultural Tourism) | Şerife ÜSKÜDAR,MUSTAFA ÇAKIR,SAADET PINAR TEMİZKAN | 67–76 |
| (The Perception of Domestic Tourists Regarding Eskisehir s Cultural Tourism) | Saadet Pınar TEMİZKAN, Şerife ÜSKÜDAR, Mustafa ÇAKIR | 67–76 |