| The Gastronomy Culture of the Amish: The Case of the Cashton District Amish of Wisconsin | Osman ÇAVUŞ, Uğurcan Alper AŞAN, Bilge Nur AKIN | 2217–2234 |
| The Bibliometric Analysis of Master's and Doctoral Thesis on Cittaslow Subject | Burhanettin ZENGİN,Mert CENGİZ | 2235–2253 |
| Reflection of Consumer Experience in Hospitality Businesses on Online Comments: COVID-19 Pandemic Process and Negative Result of Experience | Eda AVCI,Övünç BARDAKOĞLU | 2254–2273 |
| Conservation Strategies for Tangible Assets in Cultural HeritageTourism: The Example of Eskişehir Yazilikaya Monument | Serdar EREN, Tansu Elif DİNÇ | 2274–2299 |
| Evaluation of Local Restaurant Business Managers' Opinions on Afyonkarahisar's "UNESCO Gastronomy City" Title | Mustafa SANDIKCI, Sabri ÇELİK, Nurullah KART | 2300–2319 |
| Hittite and Çorum Tour Propo | Ali İzzet YILMAZ | 2320–2346 |
| The Role of Online Evaluations Made on Accommodation Businesses in Consumer Attitude Instability and the Effect on Purchase Intention | Halil SUNAR, Alper ATEŞ | 2347–2366 |
| Students' Expectations from Post-Graduation Professional Life | Burhanettin ZENGİN, Hakan ARSLAN, Pelin TUNA | 2367–2379 |
| A Mobile Application Recommendation for Restaurant Businesses and Determination of Attitudes to the Recommendation | Uğur TANDOĞAN,Aziz Batuhan DİNÇEL,Burak MİL | 2380–2402 |
| Testing Turkey's Tourism Data with CRITIC and MABAC Methods: 2005-2019 | Elif ACUNER, Ceyda YERDELEN KAYGIN | 2403–2424 |
| Edible Insects and Cyprus Island People's Perspective | Habib DEMİR,Özlem ALTUN | 2425–2447 |
| A Study on the Contribution of April 23 National Sovereignty and Children's Day to Ankara Tourism | Dilek MUTLU BAYIN,Meryem KOZAK | 2448–2465 |
| Evaluation of Teaching Strategies Applied by the Teachers at Vocational High Schools that Provide Tourism Education: The Case of Kayseri |