Current Issue
JOURNAL OF GASTRONOMY, HOSPITALITY AND TRAVEL
Volume 7, Issue 2, 2024
ISSN: 2619-9548
Field: Gastronomy, Hospitality, Travel, Recreation, Tourism and Tourism Education
Type: Peer - Reviewed Journal
Publish Period: Quarterly in Year and Online
!!! In order to make evaluation and reviewing processes more effective, 
article submissions will not be accepted until 1 SEPTEMBER 2024 !!!

Cover
Contents
Editorial Board
EKŞİ MAYALI TÜRK EKMEKLERİ: EKŞİ MAYALI KADİRLİ GÖÇMEN EKMEĞİ ÖRNEĞİ (TURKISH SOURDOUGH BREADS: AN EXAMPLE OF KADİRLİ IMMIGRANT SOURDOUGH BREAD)
356-372
Abdullah BADEM, Ergin FÄ°DAN
Full Text
DESTİNASYON PAZARLAMASINDA TANITIM MATERYALLERİNİN YERİ VE ÖNEMİ: SİNOP ÖRNEĞİ (THE PLACE AND IMPORTANCE OF PROMOTIONAL MATERIALS IN DESTINATION MARKETING: THE CASE OF SİNOP)
373-385
Savaş USTAOĞLU, Aydın ÜNAL
Full Text
SOMUT OLMAYAN KÜLTÜREL MİRAS DEĞERİ OLARAK YÖRESEL YİYECEKLERİN DUYULMA, TÜKETİLME VE BEĞENİLME DÜZEYLERİNİN BELİRLENMESİ: EDREMİT KÖRFEZİ ÖRNEĞİ (DETERMINING THE LEVELS OF HEARING, CONSUMING AND LIKING OF LOCAL FOOD AS AN INTANGIBLE CULTURAL HERITAGE VALUE: THE CASE OF EDREMIT GULF)
386-396
Hayriye DUMAN, Cevdet AVCIKURT
Full Text
BODRUM’DA FAALİYET GÖSTEREN 5 YILDIZLI KONAKLAMA İŞLETMELERİNDE ÇEVRİMİÇİ TÜKETİCİ YORUMLARININ DUYGU ANALİZİ (SENTIMENT ANALYSIS OF ONLINE CONSUMER REVIEWS OF 5-STAR ACCOMMODATION BUSINESSES OPERATING IN BODRUM)
397-405
İlker ÖZTÜRK
Full Text
VAN'IN HRİSTİYANLIK TEMELİNDE İNANÇ TURİZMİ DESTİNASYONU OLARAK GELİŞTİRİLMESİNE YÖNELİK PROFESYONEL TURİST REHBERLERİNİN GÖRÜŞLERİ (OPINIONS OF PROFESSIONAL TOURIST GUIDES ON THE DEVELOPMENT OF VAN AS A RELIGIOUS TOURISM DESTINATION ON THE BASIS OF CHRISTIANITY)
406-424
Bahadır İnanç ÖZKAN
Full Text
KAMU POLİTİKASI BELGELERİ ÜZERİNDEN KORGAN İLÇESİNİN KIRSAL TURİZM POTANSİYELİNİN DEĞERLENDİRİLMESİ (EVALUATION OF KORGAN DISTRICT'S RURAL TOURISM POTENTIAL THROUGH PUBLIC POLICY DOCUMENTS)
425-446
Ahmet ALANLI
Full Text
KÃœLTÃœR TURÄ°ZMÄ°NDE YAÅžANAN GELÄ°ÅžMELER VE GELECEK VÄ°ZYONU (DEVELOPMENTS IN CULTURAL TOURISM AND FUTURE VISION)
447-457
Bülent AYDIN, Erdal ARSLAN
Full Text
YÖRESEL YEMEKLERİN İŞLETME MENÜLERİNDE YER ALMA DÜZEYİ: VAN İLİ ÖRNEĞİ (THE LEVEL OF INCLUDING LOCAL DISHES IN BUSINESS MENUS: THE EXAMPLE OF VAN PROVINCE)
458-471
Erol GEÇGİN
Full Text
KARİYER ETKİNLİKLERİNDE TURİZM SEKTÖR TEMSİLCİLERİNİN VE TURİZM ÖĞRENCİLERİNİN BEKLENTİLERİNİN DEĞERLENDİRİLMESİ (EVALUATION OF EXPECTATIONS OF TOURISM SECTOR REPRESENTATIVES AND TOURISM STUDENTS AT CAREER EVENTS)
472-485
Murat AKSU, Ecevit SAYILIR, Gencay SAATCI SAVSA
Full Text
KONAKLAMA İŞLETMELERİNDE AİLE DOSTU POLİTİKALAR: ÇALIŞANLAR PERSPEKTİFİNDEN BİR DEĞERLENDİRME (FAMILY FRIENDLY POLICIES IN HOSPITALITY ORGANISATIONS: AN EVALUATION FROM THE PERSPECTIVE OF EMPLOYEES)
486-501
Cansu SOLMAZ
Full Text
SAKARYA Ä°LÄ° SAÄžLIK TURÄ°ZMÄ° POTANSÄ°YELÄ°NÄ°N DEÄžERLENDÄ°RÄ°LMESÄ° (EVALUATION OF HEALTH TOURISM POTENTIAL OF SAKARYA PROVINCE)
502-515
İsmail BİLGİÇLİ
Full Text
KÜLTÜREL UYUM YETENEĞİNİN TÜRK MUTFAĞININ KÜRESELLEŞME ALGISINA ETKİSİ (THE IMPACT OF CULTURAL ADAPTABILITY ON THE PERCEPTION OF TURKISH CUISINE GLOBALIZATION)
516-526
Tolga ÇETİNKAYA, Kudret GÜL, Cansen CAN
Full Text
ZİNCİR YİYECEK İÇECEK İŞLETMELERİNDE DİJİTAL DÖNÜŞÜM: İSTANBUL ÖRNEĞİ (DIGITAL TRANSFORMATION IN CHAIN FOOD AND BEVERAGE BUSINESSES: THE CASE OF İSTANBUL)
527-549
Ecem AKAY, Ecem İNCE KARAÇEPER
Full Text
GİRİŞİMCİLİKTE İŞ MODELİ: FINE DINING RESTORAN GİRİŞİMCİLERİNİN İŞ MODELLERİNİN İNCELENMESİ ÜZERİNE BİR ARAŞTIRMA (BUSINESS MODEL IN ENTREPRENEURSHIP: A RESEARCH ON EXAMINING THE BUSINESS MODELS OF FINE DINING RESTAURANT ENTREPRENEURS)
550-571
Gülay ÖZDEMİR YILMAZ, Necmiye Nida ÖZGEN
Full Text
DETERMINING CONSUMER ACCEPTABILITY OF VEGAN CHOCOLATE IN TERMS OF GASTRONOMIC SUSTAINABILITY
572-584
Elif SAVAŞ, Raşit BAKAN, Berre Zeynep UÇAN KAYAALP
Full Text
THE EFFECT OF PERCEPTION TOWARDS CHOCOLATE BRANDS ON PURCHASE BEHAVIOUR
585-597
Saadet Pınar TEMİZKAN, Azer Dilara ABİŞ, Yasin Emre OĞUZ
Full Text
STATED PREFERENCES FOR CONSUMPTION OF GARAVOLLI FROM THE MEYHANE MANAGERS' POINT OF VIEW
598-608
Ayşe DEMİR, Özlem ALTUN, Mete Ünal GİRGEN, Servet Nasıfoğlu ELİDEMİR
Full Text
REKREASYON KAYGISI: BİR ÖLÇEK GELİŞTİRME ÇALIŞMASI (RECREATION ANXIETY: A SCALE DEVELOPMENT STUDY)
609-624
Beste Nisa ORHUN, Özlem ALTUNÖZ, İbrahim Halil DEMİR
Full Text
GASTRONOMİK ÜRÜN ÇEŞİTLENDİRME AMACIYLA VEGAN TURİSTLER İÇİN ÜRÜN GELİŞTİRME: ÇİKOLATALI SÜT DİLİMİ (PRODUCT DEVELOPMENT FOR VEGAN TOURISTS AS GASTRONOMIC PRODUCT DIVERSIFICATION: CHOCOLATE MILK SLICE)
625-633
Ä°hsan KAZKONDU
Full Text
BİLGİ-İLETİŞİM VE YAPAY ZEKÂ TEKNOLOJİLERİ TURİST REHBERLİĞİ MESLEĞİNİN GELECEĞİ İÇİN FIRSAT MI YOKSA TEHDİT Mİ? (INFORMATION-COMMUNICATION AND ARTIFICIAL INTELLIGENCE TECHNOLOGIES OPPORTUNITY OR THREAT FOR THE FUTURE OF THE TOURIST GUIDANCE PROFESSION?)
634-645
Kurtuluş KARAMUSTAFA, Bilgehan KILIÇHAN
Full Text
SİVRİHİSAR’DA GASTRONOMİ TURİZMİNİN GELİŞTİRİLMESİNE YÖNELİK ÖNERİLER (SUGGESTIONS FOR THE DEVELOPMENT OF GASTRONOMY TOURISM IN SIVRIHISAR)
646-664
Halide GERANAZ, Hakan YILMAZ
Full Text
GIDA NEOFOBİ VE NEOFİLİ EĞİLİMİNİN YENİ YİYECEKLERİ PİŞİRME VE TATMA İSTEĞİNE YÖNELİK ETKİSİ: BİLECİK ŞEYH EDABALİ ÜNİVERSİTESİ AŞÇILIK PROGRAMI ÖRNEĞİ (THE EFFECT OF FOOD NEOPHOBIA AND NEOPHILIA TENDENCIES ON THE DESIRE TO COOK AND TASTE NEW FOODS: THE EXAMPLE OF BİLECİK ŞEYH EDABALİ UNIVERSITY COOKING PROGRAM)
665-675
Burak ÇITAK, Özer ÖZAYDIN
Full Text
GASTRONOMİ BÖLÜMÜNDE MATEMATİK DERSİ Mİ? (MATHEMATICS IN GASTRONOMY?)
676-686
Alev DÃœNDAR ARIKAN
Full Text
NEWS
Journal of Gastronomy, Hospitality, and Travel has started to be indexed in TR DÄ°ZÄ°N as of 2020. Therefore, the articles recommended for publication by 2020 should be approved by the ...
Journal of Gastronomy, Hospitality and Travel (JOGHAT) welcomes scientific researches and theoritical articles about all those concerned with the planning, management, marketing, ...
Journal of Gastronomy, Hospitality, and Travel (JOGHAT) is a leading steam engine on the way of building Quality in Tourism Academy and Tourism Higher Education. The ...
Eskişehir Web Tasarım