Journals / Journal of Tourism and Gastronomy Studies
Journal of Tourism and Gastronomy StudiesSosyal
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Journals / Journal of Tourism and Gastronomy Studies
| Hilal KESKİN, Göksel Kemal GİRGİN |
| 214–231 |
| Analysis of Online Reviews of 5 Star Accommodation Businesses: Ankara Case | Yüksel ÖZTÜRK, Halime EŞİYOK | 232–249 |
| Turkish Cuisine Promotion Activities in Terms of Gastronomy Tourism Promotion Model | Fügen DURLU ÖZKAYA, Ümit Can KAYA | 250–260 |
| Local Food Preferences of Visitors within the Scope of Gastronomy Tourism: The Case of Tokat Province | Emin ARSLAN, Handan ÖZÇELİK BOZKURT, Hakan KENDİR | 261–275 |
| A Comparative Research On the Breakfast Themed Gastronomic Product Diversity of Hatay Province | İbrahim ÇEKİÇ | 276–286 |
| A Research on the Determination of Perceptions of Second Home Owners towards Secondary Housing Tourism | Cevdet AVCIKURT, Mehmet SARIOĞLAN, Bilal DEVECİ | 287–304 |
| A Review on the Relationship Between the Chronicles of Narnia and Turkish Delight | Nuray ALTUNTAŞ | 305–320 |
| Changes in the Measures Taken in Food and Beverage Units for Food Safety After Covid-19 | İlkay YILMAZ, Nurten BEYTER | 321–346 |
| Food Safety Behavior Observed in Turkish Television Cooking Shows | Fügen DURLU ÖZKAYA, Rabia BÖLÜKBAŞ | 347–354 |
| A Research on Food Waste Management Principles Applied in 4 and 5 Star Hotels: Example of Ankara Province | Ceren ÖZEN, Esra ZIVALI BİLGİN | 355–370 |
| Green Innovation Practices in Accomodation Establishments | Muhammed Cenk BİRİNCİ, Nevres SEZEN, Emrah KESKİN | 371–386 |
| Evaluation of Halal Tourism From a Non-Muslim Perspective: A Study on Tourists Visiting Istanbul | Muhammet Emin SOYDAŞ, Enver ŞİMŞEK | 399–416 |
| An Investigation on Food Waste in 4 and 5 Star Hotels Business in Samsun | Cihan CANBOLAT, Yener OĞAN | 417–426 |
| Meals and Changes at the Highland Festivals in Bolu | Damla BAYLAN KALAYCI, Esra KANOĞLU | 427–441 |
| Evaluation of Applications for Guests with Disabled at Thermal Hotel Enterprises: an Application in Afyonkarahisar | Turgut TÜRKOĞLU, Erdem BAYDENİZ | 442–452 |
| The Relationship of Culinary Chefs with Technology in the Culinar: A Research on Culinary Chefs in İzmir | İsmail TOKMAK, Melih UYSAL | 453–463 |
| The Effects of the Covit 19 Pandemic on Health Tourism in Turkey | Mehmet KABACIK | 464–476 |
| Evaluation of Professional Competencies of Cooking Trainees by Employers: The Case of Istanbul | Duran CANKÜL, Rukiye ERŞAHİN | 477–496 |
| Evaluation of Geographically Indicated Food Producst in Ankara from the Perspective of Food Safety and Sustainability | Fügen DURLU ÖZKAYA, Batuhan ÖZTÜRK | 497–508 |
| The Effect of Tourists’ Perception of Sustainability on Joining the Destination Story and Experience Sharing | Sinan Baran BAYAR, Selma MEYDAN UYGUR, Büşra KAYA | 509–526 |
| Additives Used in Food Industry an Their Relation to Health | Seren BAYDAN, Aybuke CEYHUN SEZGİN | 527–542 |
| A Study on Attitude and Perceptions of the Local People in Trabzon Towards Ecotourism | Mehmet Mert PASLI, Gizem KARTAL | 2372–2383 |
| Causes of Household Food Waste and Motivations to Reduce Food Waste: Sample of Mersin Province | Neslihan ŞİMŞEK, Kurban ÜNLÜÖNEN | 2384–2397 |
| Understanding the Perception of Organizational Commitment During COVID-19 Pandemic: Senior Hotel Managers’ Perspective | Nurullah Cihan AĞBAY, Nurhak AKBUDAK | 2398–2415 |
| The Analysis of Professional Identity Development of Tourism Students: A Case Study in Izmir | Selcen Seda TÜRKSOY | 2416–2426 |
| The Evaluation of Food Allergy Knowledge and Attitudes of Hotel Service and Kitchen Staff in İzmir | Turgay BUCAK, Serkan YİĞİT | 2427–2440 |
| Examining the Relationship Between Fast Food and Obesity: A Systematic Literature Review and Future Agenda | İrfan YAZICIOĞLU, Gizem Sultan SARIKAYA, Barış DEMİRCİ, Rabia BÖLÜKBAŞ | 2441–2461 |
| A Situation Analysis on Graduate Gastronomy and Culinary Arts Education in Turkey | Seda DERİNALP ÇANAKÇI, Barış TURAN | 2462–2477 |
| Oven Kebab in Turkish Culinary Culture and the Determination of Kebab’s General Characteristics | Yılmaz SEÇİM, Hüseyin KELEŞ | 2478–2487 |
| Food & Beverage Expectations of Potential Tourists Based on Differences Between Generations | Efe Kaan ULU, Semra AKTAŞ POLAT | 2488–2502 |
| Destination Anthroporphism: A Qualitative Research on Destination Gender of Çanakkale | Özge BÜYÜK, Mehmet Emre GÜLER | 2503–2524 |
| (Impacts of Mining on Environment and Tourism: A Field Study in Kula-Salihli Geopark | Murat USTA, Burçin KIRLAR CAN | 2525–2539 |
| (Investigation of Sustainable Gastronomy Tourism in Terms of Bibliometric Features | Eda Özgül KATLAV, Dilek GÜLCAN, Mustafa Oğuzhan ERCAN | 2540–2560 |
| (Bibliometric Analysis of Academic Studies on Stakeholders in Rural Tourism) | Eda ÇOBAN, Seda ÇOBAN, Emre Ozan AKSÖZ | 2561–2589 |
| (A Scale Development on Tourist Attraction Potentials of Island Destinations: The Case of Gökçeada | Ayşe BOZDAĞ ATEŞ, Erkan SEZGİN | 2590–2611 |
| (Investigation of Social Media Accounts Used by Countries in the Promotion of Destinations by Cluster Analysis) | Hakkı POLAT, Ersin ARIKAN | 2612–2623 |
| (A Research on the Effects of Head Chef on Service Quality: Ankara Case) | Gamze ERDOĞAN, Betül GARDA | 2624–2637 |
| Bolu Province Vocational and Technical Anatolian High Schools Food and Beverage Services Educational Problems in the Kitchen Branch and Solution Suggestions | Hakkı ÇILGINOĞLU, Sercan AYTUĞAR | 2638–2654 |
| (Within the Scope of the Sustainability of Local Culinary Culture Van Gastronomy Route Proposal) | Elvan OCAK, Zafer CEYLAN, Çinuçen OKAT, Pelin KOÇ, Gülşen Berat TORUSDAĞ, Merve UÇKAN ÇAKIR | 2655–2669 |
| (The Representation of Food and Table in Fatih Akın Films | Hakan SEZEREL, Hasan Hüseyin ÇİNAY | 2670–2690 |
| The Effect of Trust on University Student Consumers’ Views Towards Mobile Food Ordering Applications in Covid-19 Pandemic Process | Muhammed TAŞ, Ahmet ÜNAL | 2691–2712 |
| (A Comparative Study on Fish Dish Preferences in A la Carte Restaurant Menus: The Case of Mersin | Neslihan ŞİMŞEK, Gürkan AKDAĞ, Ozan GÜLER, Simge AKYEL ASLAN | 2713–2733 |
| A Holistic View of Gastronomy Research: A Bibliometric Analysis | Ümmühan BAYRAM, Semih ARICI | 2734–2757 |
| (The Use of Information and Communicatıon Technologies in Nature-Based Tourism Actıvities ın Bartın Province | Hande UYAR OĞUZ | 2758–2775 |
| A Study on the Perceptions of Academicians on Tourism Education | Hakan ARSLAN, Burhanettin ZENGİN, Pelin TUNA ARSLAN | 2798–2812 |
| (Investigation of Instagram Postings of Hotel Businesses by Content Analysis Method | Kamil ÇELİK, Cenk BORA | 2813–2836 |
| (The Development of the Film Industry and Tourism in China as a Soft Power Source of the Media | Özlem ÇAKAR ÇELİK | 2837–2853 |
| (The Effects of Resort Hotel Experience on Tourist Satisfaction and Loyalty | Yüksel ÖZTÜRK, Ahmet UŞAKLI | 2854–2873 |
| (Evaluation of Kastamonu Gastronomic Products within the Scope of Ark of Taste Project) | Hakkı ÇILGINOĞLU, Demet GÜNER | 2874–2892 |
| Historical Development of Plates Used in Pastry and a Review of Presentations and Plates Used Today) | Menekşe CÖMERT, Elanur ŞAHİN | 2893–2912 |
| A Study on Raising Students' Awareness of the Vandalism of Our Cultural Heritage | Şule ALTAŞ, Fatma Doğanay ERGEN | 2913–2927 |
| (Determination of the Relationship Between Corporate Social Responsibility Perceptions of Hotel Employees and Their Intentions to Stay at Work | Kaplan UĞURLU, Neşe KAFA, Aykut PAJO | 2928–2950 |
| (The Role of Ethnocentrism Levels in The Socialization Process of Tourism Guidance Students | Gencay SAATCI, Onur AKGÜL | 2951–2971 |
| (An Analysis of Tr Dizin Journal Articles were Written on Tourism Marketing in the Last 20 Years | Alper BOZKURT | 2972–2983 |
| Evaluating the Perspective Related to the Gendered Food Names | Müesser KORKMAZ, Nebahat TARHAN, Ferah ÖZKÖK | 2984–3002 |
| (Determining The Cognitive Structure of Teacher Candidates Related to Nutrition Through The Word Association Test | Bahar DEVECİ, Ayberk BOSTAN SARIOĞLAN | 3003–3017 |
| Evaluation of the Gastronomy Tourism Potential of Şile District by Swot Analysis | Görkem TEYİN, Ümit SORMAZ, Neslihan ONUR, Hatice Ferhan NİZAMLIOĞLU | 3018–3035 |
| A Literature Analysis on Studies in the Field of Eye Tracking in Tourism | Murat ÇUHADAR, Sevinj ISAYEVA AKSOY | 3036–3063 |
| A Comparative Study on Perception Levels of Culinary Image of Domestic Tourists Visiting Gaziantep and Hatay Provinces | Mustafa AKSOY, İbrahim ÇEKİÇ | 3064–3078 |
| NFT as a Funding Tool for the Protection of Cultural and Natural Heritage in the Context of Tourism | Rahman TEMİZKAN, Mustafa Çağatay KIZILTAŞ | 3079–3091 |
| Gastronomic Products in Registration Platforms and Their Place in Gastronomy Festivals (The Case of Kastamonu) | Burhan SEVİM, Demet GÜNER | 3092–3112 |
| A Recommendation for the Tourism Opportunity in Ayvaini Cave | Serhat YOZCU | 3113–3129 |