Journals / Journal of Tourism and Gastronomy Studies
Journal of Tourism and Gastronomy StudiesSosyal
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Journals / Journal of Tourism and Gastronomy Studies
| 1639–1660 |
| A Recreational Nutrition Activity During the Covid-19 Pandemic: #evdeekmekyapimi | Kübra AŞAN,Aysun GARGACI KINAY | 1661–1678 |
| The Effect of MasterChef Turkey TV Cooking Program on Food Habits and Interest in Kitchen | Aykut ŞİMŞEK,Demet GÜNER | 1679–1697 |
| Artvin Destinasyonundaki Turizm Faaliyetlerinin Geliştirilmesine Yönelik Kamu Paydaş Analizi | Ceyhun AKYOL,Burhanettin ZENGİN | 1698–1721 |
| The Determination of the Factors Affecting the Unique Festival Experience: The Case of Alaçatı Herb Festival | Eda AVCI | 1722–1740 |
| Investigation of the Changes in Menu Created by the Coronavirus (Covid-19) Outbreak: The Case of Afyonkarahisar Province | Mustafa SANDIKCI,Eda ÇOBAN | 1741–1757 |
| Z Kuşağının Yeşil Tüketim Davranışları: Yiyecek-içecek İşletmesi Müşterileri Üzerine Bir Uygulama | Erman TUFAN,Aydan BEKAR | 1758–1770 |
| Negatives of Tripadvisor Users at Restaurants Examining His Comments on His Experiences: The Case of Trabzon | Mehmet Akif ŞEN | 1771–1786 |
| Changes in Visitor Numbers and Preferences Before and During the Covid-19 Pandemic: A Study on Foreign Tourists Visiting TRNC | Nafiya GÜDEN,Mete Ünal GİRGEN,Seden Turamberk ÖZERDEN | 1787–1799 |
| The Relationship of Self-regulation and Self-efficacy: An Application at Ordu University | Emre AYKAÇ,Mustafa SARI,Nagehan AYDIN SARI | 1800–1819 |
| The Intention of Tourists to Participate in Gastronomy Festivals Within the Framework of Theory of Planned Behavior | Sedef Ece BATIBEKİ,Oğuz TAŞPINAR | 1820–1835 |
| The Mediation Role of Organizational Trust in the Effect of Instrumental Leadership on Job Satisfaction and Turnover Intention: A Research about Food-Beverage Employees | ALEV SÖKMEN,İrfan YAZICIOĞLU,Osman BENK | 1836–1857 |
| Mediator Role of Resilience in the Effect of Personality Traits on Burnout Syndrome in the Tourism Sector | Suudan Gökçe GÖK | 1858–1878 |
| A View of the Future Hotels From Today: A Scenario Analysis | Eda HAZARHUN,Özgür Devrim YILMAZ | 1901–1931 |
| The Effect of Neuromarketing Approach on Tourist Behavior: The Case of Tourism Sector | Mehmet Necati CİZRELİOĞULLARI,Özlem ALTUN,Mehmet Veysi BABAYİĞİT | 1932–1952 |
| A Study on the of Osmaniye Peanuts in the Local Cuisine | Meral ÜZÜLMEZ | 1953–1971 |
| As a New Approach to Eat Out “Chef at Home" | Reşad Emre ÖZGÜNEŞ,Sami Sonat ÖZDEMİR,Düriye BOZOK | 1992–2009 |
| Digital Marketing in Hotels from the Perspective of Software Information Systems Authorities | Murat YURTLU,Çağrı SAÇLI | 2010–2036 |
| Investigation of the Effect of Decision Making Styles of Employees in the Airline Sector on Employee Motivation in the Covid-19 Pandemic Process | Nil KONYALILAR | 2037–2057 |
| Migrant Culinary Culture Within the Scope of Sustainable Gastronomy Tourism: Greece Migrants | İrem ÇAFA,Ayşe Büşra MADENCİ | 2058–2072 |
| Sensory Characteristics of Tarhanas Belonging to Different Regions | Merve BAL YILDIRIM,Oya ÖZKANLI,Ahmet Salih SÖNMEZDAĞ | 2073–2091 |
| The Effect of Transformational Leadership on Job Satisfaction and Organizational Commitment in Accommodation Establishments | Mehmet Naci EFE | 2092–2108 |
| The City of Gastronomy Afyonkarahisar in Terms of Digital Marketing: Digital Culinary Culture vs. Traditional Cuisine Culture | Tuba Şahin ÖREN,Ozan ÇATIR,Veli Erdinç ÖREN | 2109–2131 |
| The Moderating Role of Service Recovery in the Impact of Customer Satisfaction on the Word of Mouth: Case of Nevsehir Hotels | Nilgün DEMİREL,Duygu EREN | 2132–2160 |
| Kültürel Miras ve İnanç Turizmi Açısından Bir Değerlendirme: Tarihi İpek Yolu Şehri Taraz - Kazakistan | Gamze TEMİZEL,Zhuldyz SARTAYEVA | 2161–2185 |
| Research Paradigm Tendency in Graduate Theses on Leisure and Recreation | Barış ÇIVAK,Oktay EMİR | 2186–2202 |
| Investigation of Sensorial Detectability of Components in Chocolates with Different Contents | Emre HASTAOĞLU,Şefahat TAŞÇI | 2203–2215 |
| A Study on Traditional Vinegar Production in Giresun Culinary Culture | Zekeriya KARAKAYALI,Bayram KANCA | 2216–2227 |
| An Empirical Research on the Relationship of Virtual Lasting and Nomophobia in Food and Beverage Enterprises Employees | Adem ARMAN,Tuba Şahin ÖREN | 2228–2258 |
| Evaluation of the Effect of the Covid-19 Pandemic on the Revenues of Congress Tourism in the World and Turkey | Menekşe CÖMERT,Sercan AZBAZ | 2259–2271 |
| Factors Affecting the Nutritional Habits of Generation Z | Abdülkadir DİLBER,Fadime DİLBER | 2272–2285 |
| The Story of Van-Herby Cheese Traditional Production | Özlem DEMİRHAN,Emine CİHANGİR | 2286–2319 |
| The Effect of Country Image on Behavioural Intention and Destination Familiarity: A Research on Far Eastern Tourists Visiting Turkey | Zeynep KÖMÜR,Muammer BEZİRGAN,Taner KÖMÜR | 2320–2344 |
| A Research on Creating the Index to Determine the Adaptation of Restaurants to Contemporary Technology and Determining the Adaptation Rankings | Gülsün YILDIRIM,Gültekin ÇALIŞKAN | 2345–2371 |