Journals / Journal of Tourism and Gastronomy Studies
Journal of Tourism and Gastronomy StudiesSosyal
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Journals / Journal of Tourism and Gastronomy Studies
| The Changing Consumption Values of Coffee and Coffee Shops: A Phenomological Research on Third Wave Coffee Consumers |
| Gizem ŞEKER, F. Zeynep ÖZATA |
| 193–224 |
| Reflections of the COVID-19 Outbreak on the Hotel Kitchen Department: A Qualitative Research on Five-Star Hotels in Antalya | Özlem YAY, Beysun GÜNERİ | 225–247 |
| Investigation of Complaints Related to Health Tourism: The Case of Tripadvisor | Büşra TOZAN, Erkut Gökhan ÇOKAY, Gencay SAATCI | 248–266 |
| Find Out of Local Foods That Fail to be Forgotten: A Research on House Women in Bayburt Province | Ömer Ceyhun APAK, Hami ÜNLÜ, Miraç İlyas KIVANÇ | 267–283 |
| Destination Image of Sinop Province and its Role on Destination Attachment, Recommending and Subjective Well-being | Kübra AŞAN, Mustafa DAŞKIN | 284–301 |
| A Research On The Effect Of Fast Food Products On Health And The Reasons For Preference | Kürşad SAYIN | 302–320 |
| Evaluation of Local Wine Likes of Tourists Visiting the Restaurants in Göreme and Uçhisar | Oya ÖZKANLI, İsmet Kutay SIRIKLI, Sıla LAÇİN | 321–334 |
| Investıgatıon of Artıcles on the Covıd-19 and Tourısm Relatıonshıp Publıshed in Tr Index | Alper BOZKURT, Nuray EKER, Karaca Mina DURDU | 335–357 |
| Bibliometric Analysis of Articles on Tourism and Leadership | Burcu TOZOĞLU, Ömür UÇAR | 358–379 |
| Gastronomy Museums as Attractive Elements in Tourism: The Case of Adatepe Olive Oil Museum | Nihan YARMACI, Halime GÜDÜL, Uğur LOKMAN | 380–399 |
| The Effect of Organizational Silence on Turnover Intention in Hotel Businesses | Yeliz PEKERŞEN, Gürkan ALAGÖZ, Eda Nur KARAKAŞ | 400–419 |
| The Impact of Vegetarian and Vegan Diet on the Environment Compared to Omnivorous Diet | Ünal Gönen ISLAKOĞLU | 420–434 |
| A Study On The Effects Of Consuming Organic Food On Accommodation Preferences | R. Pars ŞAHBAZ, Senay OTO | 435–455 |
| The Role of Cuisine Culture in Destination Marketing: Sakarya Case | Züleyhan BARAN, Orhan BATMAN | 456–475 |
| Adults’ Perceptions on Local Dishes: The Example of Bolu and Gaziantep | Çağrınur SAĞ, Selahattin KAYMAKCI | 476–504 |
| Evaluation of Social Media Posts for Touristic Places with Artificial Intelligence Methods: The Case of Artvin Province | Muhammed Çağrı AKSU, Ersin KARAMAN | 505–524 |
| Bibliometric Analysis of Postgraduate Thesis Within the Scope of Tourism Demand (1994- 2021 | Murat ÖDEMİŞ | 525–541 |
| An Investigation Into the Impact of Metaverse Technology on The Hotel Industry’s Future | Çağla DEMİR | 542–555 |
| Hobby Courses for Women with Serious Leisure Perspective in Women-Friendly Cities | Fidel TOKER, Esra Ebru MAVİ | 556–570 |
| Evaluation of the Current Situation of Health Tourism Policies in Turkey in the Context of Sectoral Targets | Hakan Oğuz ARI | 571–588 |
| Reasons Why Female Employees Leave the Tourism Industry: An Exploratory Study | Burcu KOÇ, Ahmet UŞAKLI | 589–609 |
| Residents’ Intention to Support Tourism Development: The Case of Manavgat | Emrullah ERUL, Abdullah USLU | 610–626 |
| Gastronomic Elements and Gastronomic Identities of UNESCO Gastronomy Cities | Selma MEYDAN UYGUR, Gizem DURAN | 627–648 |
| Marketing Strategies Within the Scope of Gastronomy Tourism: Example of Turkey and Europe | D. Gökçen SABUR, Muhammet ERBAY | 649–670 |
| Periodic Analysis of Turkish Culinary Culture and An Evaluation on Contemporary Restaurant Menus: The Case of Istanbul | Günay EROL, Serdar ÇAKAR | 671–691 |
| The Effect of Mega Events on City Tourism: The Case of Expo 2023 Kahramanmaraş | Belma SUNA, Mustafa Ümmet GÜVEN | 692–715 |
| Marketing of Kayseri Province as a Gastronomy Destination | Ahmet Tuğrul KARAMUSTAFA, Duygu EREN | 716–731 |
| Determınatıon of Food Wastıng in Accommodatıon Busınesses Operatıng in Turkey: A Research in the Framework of Halal Concept Hotels | Mustafa YILMAZ, Aybuke CEYHUN SEZGİN | 732–753 |
| The Moderator Role of Income in the Effect of Commitment to Organization and Supervisor on Job Performance: A Research on Hotel Kitchen Workers | Emine ŞİMŞEK EVREN, A. Celil ÇAKICI | 754–778 |