| FOOD IMAGE AND TRAVEL INTENTION: FROM NEW DELHI TO NEW YORK | Sandeep Chatterjee, Paramita Suklabaidya | 3–19 |
| FOOD CULTURE: GASTRONOMIC EXPERIENCES IN SINGAPORE | Pinaki Dutta, Nikola Naumov | 20–29 |
| AN ETHNOGRAPHIC INQUIRY TOWARDS ‘HARE-RAMA HARE-KRISHNA’ RELIGIOUS TOURISTS FOOD CONSUMPTION HABITS WHILE ON A HOLIDAY IN INDIA | Mayukh DEWAN | 30–41 |
| A RESEARCH ON DETERMINATION OF THE FACTORS THAT AFFECT THE YOUTH’S DESTINATION CHOICES | Aydın ÜNAL | 42–50 |
| CUSTOMERS’ PERCEPTIONS, EXPECTATIONS AND EXPERIENCES OF SERVICE QUALITY FOR HOTELS IN MUTARE, ZIMBABWE | Vitalis Basera, Godfrey Makandwa | 51–63 |
| TALAIOTIC CULTURAL HERITAGE AS A TOURISM RESOURCE IN THE BALEARIC ISLANDS | Asier Baquero, Rafael Rivelles | 64–70 |
| TÜRKİYE’NİN AV TURİZMİ POTANSİYELİ KONUSUNDA BİR DEĞERLENDİRME | Osman ÖZER | 71–86 |
| SENSORIAL ACCEPTABILITY OF GLUTEN FREE MALAYSIAN TRADITIONAL KUIH FROM LEFTOVER COCONUT PULP FLOUR FLOUR | Norhidayah Abdullah, Aziz Caliskan, Noriza Ishak | 87–100 |
| PERCEPTIONS AND PRACTICE OF TIPPING AMONGST DOMESTIC TOURISTS IN ZIMBABWE | Rudorwashe Baipai, Precious Mazhande, Vitalis Basera, Oliver Chikuta, Musawenkosi Tapfuma, Felicity Ncube | 101–111 |
| TURİZM EĞİTİMİ ALAN ÖĞRENCİLERİN COVID-19 SALGININA YÖNELİK GÖRÜŞLERİ | Ceyhun AKYOL | 112–121 |
| MUTFAK DONATIMINDA GEREKÇELİ EKİPMAN ANALİZİ: HAZIRLIK EKİPMANLARI ÖRNEĞİ | Pınar TEMİZKAN, Yılmaz SEVER | 122–133 |
| EVALUATION OF HISTORICAL AND CULTURAL AREAS AS A TOOL FOR CITY MARKETING: CASE OF ESKİŞEHİR PROVINCE | Fatmanur Kübra Aylan, Simge Şalvarcı | 134–140 |
| GASTONOMY TOURISM AS AN EMERGING NICHE MARKET IN UZBEKISTAN | Hamid Turaev, Ian Patterson | 141–149 |