| The Mediating Role of Emotional Intelligence on the Impact of Locus of Control on Psychological Resilience: An Application for Hotel Businesses | Mehmet TEKELİ,Ezgi KIRICI TEKELİ | 1–23 |
| Analysing Food Image Branding of Turkey From Instagram Social Media Platform | Hakan GÖRÜR,Leyla ATABAY,Cem Oktay GÜZELLER | 24–46 |
| The Impact of the COVID-19 Pandemic on the Frequency of Food Consumption | Burhan BAŞARAN,Hilal PEKMEZCİ PURUT | 47–66 |
| An Assessment of Bird Watching in Turkey as a Recreational Activity | Ertuğrul DÜZGÜN,Asena KURT | 67–83 |
| How Did Covid-19 Affected Career Intentions of Students Studying Tourism | Olcay ÖZIŞIK YAPICI,Gülsün YILDIRIM,CENGİZ BAL | 84–98 |
| Exploring the Slow Food Perception of Gastronomy and Culinary Arts Students | Duygu ÇELEBİ,SEDA GENÇ | 99–110 |
| The Relationships Between Psychological Empowerment Organizational Trust and Employee Motivation: An Empirical Research on Hotel Employees in Istanbul | Nihal YILMAZ,Nilüfer VATANSEVER TOYLAN | 111–130 |
| The Effect of Career Plateau on Time Banditry: An Application in a Five-Star City Hotel in Turkey | Songül ÖZER | 131–144 |
| Restaurant Design in 2000’s: A Philosophical, Artistic and Socio-Cultural Analysis | Pınar ŞENEL | 145–152 |
| Thematic Analysis of Gastronomy Museums in the World | Aybuke CEYHUN SEZGİN,Tansu AKBIYUK | 153–184 |
| Oenology as a Science | Öznur CUMHUR,AYSU ALTAŞ | 185–202 |
| Artificial Intelligence Technologies and Smart Hotel Practiceses at Hospitality Organizations Business Processes: Advantages and Disadvantages | Çağla DEMİR | 203–219 |
| An Assessment of Consumers of Organic Food Purchase Behavior and Attitudes | Ramazan İNAN,Aydan BEKAR,Hakan URLU | 220–235 |
| An Evaluation on the Effect of Local Cuisine as a Tourist Product on Tourist Types of Travel Motivation and Travel Experiences |