Journals / Journal of Tourism and Gastronomy Studies
Journal of Tourism and Gastronomy StudiesSosyal
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Journals / Journal of Tourism and Gastronomy Studies
| Berkay Seçuk,Onur TUGAY |
| 835–854 |
| Evaluation of Competitiveness of Gastronomy Destinations in Turkey in Terms of Digitalization During Covid-19 | GÜLİZAR AKKUŞ,Bıçkın TEMEL | 855–877 |
| Determining Turkey's Gastronomy Tourism Logo | Bülent AYDIN,Buket BULUK,BEKİR EŞİTTİ,Duygu EFE KIZILDEMİR | 878–898 |
| The Regulatory Role of Education Level in the Relationship Between Professional Self-Efficacy and Job Performance: A Study on Cooks | Ebru KEMER | 899–920 |
| Food Culture from Past to Present in Seben District of Bolu Province | Fatma İNCİ BOZKURT,Melek YAMAN | 921–938 |
| Evaluation of the Contribution of Datça Almond Flower Festival to Rural Tourism Development in the Region | LEVENT KARADAĞ,Taner DALGIN | 939–953 |
| Expectations and Attitudes of Local People towards the Development of Gastronomy Tourism in Adana | Oya YILDIRIM | 954–974 |
| Cloud Kitchens as a Reflection of Industry 4.0 on the Food and Beverage Industry (A Conceptual Analysis) | Özkan SÜZER,Ceyhun UÇUK,Murat DOĞDUBAY,Yakup DİNÇ | 975–989 |
| Gastronomy and Culinary Arts Department Students’ the Examining of Work Anxiety Levels | Süheyla ERİKLİ,Rukiye SARICI | 990–1008 |
| Gastronomic Racism | Sedat DEĞİŞGEL,Osman Nuri ÖZDOĞAN | 1009–1029 |
| Externalities of Ecovillages as Rural Tourism Centers of the Future: Comparison of Turkey and Some of European Countries | İsmail CİĞERCİ,İhsan ÖĞLEK | 1030–1053 |
| Y Kuşağı Tüketicilerin Marka ve Ürün Değerlendirmelerinin İncelenmesi: Fast-Food Sektörüne İlişkin Bir Araştırma | Bülent DEMİRAĞ,Sinan ÇAVUŞOĞLU | 1054–1078 |
| Determination of Service Failures and Service Ompensation Strategies in Halal Concepted Hotel Operations and Solution Proposals: A Qualitative Research | HALİL AKMEŞE,Kevser ÇINAR,Abdullah AKMAZ | 1079–1101 |
| Evaluation of Tripadvisor Comments on Smart Technologies Used in Restaurants and Robot Restaurants | Ahu AYYILDIZ,Evren EROĞLU | 1102–1122 |
| Content Analysis of Online Negative Comments Associated with Accommodation Companies in Sanliurfa | Ali MANCI,Engin TENGİLİMOĞLU | 1123–1148 |
| A Content Analysis Regarding Gastro Tourist Satisfaction in Urla Region | Anıl KÜTÜK | 1149–1164 |
| A Research on the Online Image of Local Products: An Example of Gaziantep Restaurants | Deniz ERDOĞAN,Oya ÖZKANLI | 1165–1186 |
| Cultural Interaction in International Cusines: Commonly Used Sauces | Duygu KIRMIZIKUŞAK | 1187–1203 |
| Evaluation of Adana Under The Gastronomy Theme of The Unesco Creatıve Cities Network | Çetin AKKUŞ,Kurban ÜNLÜÖNEN | 1204–1231 |
| A Qualitative Study on the Evaluation of Alternative Tourism Potential of Malatya Province | Miraç Yücel BAŞER,Atınç OLCAY,Ercan İNCE | 1232–1249 |
| Examination of Restaurant Experience Complaints Regarding Fusion Cuisine through Content Analysis: The Case of Tripadvisor- Istanbul | Ezgi ASLAN | 1250–1270 |
| Perception of Gastronomic Products by the People of the Region: Antakya Sürk Cheese Example | Ebru KEMER,Hasibe Utku ÇELİK GENÇOĞLU | 1271–1285 |
| E-Commerce Applications and a Model Proposition in the Food and Beverage Industry During the Covid-19 Outbreak Period | Emel KOCAMAN,Mehmet KOCAMAN,Görkem TEYİN | 1286–1301 |
| During the Pandemic Period, Have There Been any Changes in the Practices of Preparing, Cooking and Storing Nutrients in Turkey? | Ali Kemal ÇİFTÇİ,İbrahim Tuğkan ŞEKER | 1302–1317 |
| Product Development and Sensory Analysis with Deconstruction Technique From Some Local Meals – “Çorum-Alaca” Sample | Gökmen DUMAN,İLKAY YILMAZ,Arda ER | 1318–1338 |
| Evaluation of Wine Tourism Potential in Giresun | Zekeriya KARAKAYALI,Bayram KANCA | 1339–1355 |
| The Relationship of Plating and Consumer Food Behavior: A Theoretical Model Proposal | Muhammed HAYKIR | 1356–1378 |
| Turkish Street Foods in Social Media: Case of Youtube | Önder YAYLA | 1379–1400 |
| The Relationship Between Local Food Consumption Motivations and Recommendation Behavior: Mersin Example | Murat ÖZDAMAR,MEHMET ŞİMŞEK | 1401–1415 |
| Is Cretan Food Culture Sustained in the Eastern Mediterranean Region? | Oya YILDIRIM,Oya Berkay KARACA,Celil ÇAKICI | 1416–1438 |