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| GASTRONOMY TELEVISION PROGRAMME-INDUCED TOURISM: THE CASE OF GAZİANTEP | BAYRAM OĞUZ AYDIN,ÖZLEM DUĞAN,SALİH GÜRBÜZ | 33–48 |
| PERCEPTIONS OF DOMESTIC AND FOREIGN TOURISTS RELATED TO CULTURAL TOURISM ATTRACTIONS AND INFRASTRUCTURE IN SINOP | MUSTAFA BOZ,Sevde Burcu YURDAKUL,Sapargül TURDUBEKOVA | 49–66 |
| INTERCULTURAL COMMUNICATION APPREHENSION OF HOTEL EMPLOYEES IN BISHKEK | A. Celil ÇAKICI,İSMAİL KIZILIRMAK,Gülmira SAMATOVA,Kayra Suna KIZILAY | 67–78 |
| ORGANIZATIONAL STRESS AND BURNOUT LEVELS OF THE HOSPITALITY BUSINESSESEMPLOYEES IN KUSADASI | Canan AYDIN,ŞENOL ÇAVUŞ | 79–96 |
| DETERMINATION OF THE STUDENTS WHO COME FROM TURKISH REPUBLICS OPINION ABOUT TURKISH CUISINE | GÖKSEL KEMAL GİRGİN,MUSA OFLAZ,NİLGÜN KARAMAN | 97–112 |
| INVESTIGATION OF GRADUATE THESIS ON TOURISM MARKETING IN TURKEY BY CONTENT ANALYSIS METHOD: 1990-2016 | MEHMET İNCE,HASAN GÜL,SEZEN BOZYİĞİT | 113–130 |
| A RESEARCH ON ONLINE FOOD SALES WEB SITES IN TURKIC WORLD COUNTRIES | KUTAY OKTAY,Gülayım KATAGAN KIZI | 147–162 |