Current Issue
JOURNAL OF GASTRONOMY, HOSPITALITY AND TRAVEL
Volume 7, Issue 3, 2024
ISSN: 2619-9548
Field: Gastronomy, Hospitality, Travel, Recreation, Tourism and Tourism Education
Type: Peer - Reviewed Journal
Publish Period: Quarterly in Year and Online
 

Cover
Contents
Editorial Board
EXAMINATION OF DIGITAL MARKETING PERFORMANCES OF THERMAL HOTELS: THE CASE OF TÜRKİYE
Pages 1-9
Kansu GENÇER
Full Text
A GASTRONOMIC PRODUCT CANDIDATE FOR GEOGRAPHICAL INDICATION: AYRANCI BURNT YOGURT
Pages 10-23
Ali ŞEN
Full Text
TERMAL TURİZM KAYNAKLARININ SÜRDÜRÜLEBİLİRLİĞİ ÇERÇEVESİNDE YEREL PAYDAŞLARIN GÖRÜŞLERİ (LOCAL STAKEHOLDERS' VIEWS ON THE SUSTAINABILITY OF THERMAL TOURISM RESOURCES)
Pages 24-41
Musa OFLAZ
Full Text
WHAT DOES THE TOURISM PRINT MEDIA SAY ABOUT FESTIVALS? A CASE STUDY ON THE EFFECTS OF FESTIVALS ON TOURISM
Pages 42-58
Ezgi KIRICI TEKELİ
Full Text
THE MEDIATING ROLE OF DESTINATION SATISFACTION IN THE EFFECTS OF SHOPPING ATTRIBUTES ON DESTINATION LOYALTY: THE CASE OF ALANYA
Pages 59-73
Yasemin Asile ALKAN, Serpil KOCAMAN
Full Text
SÜRDÜRÜLEBİLİR GASTRONOMİ TURİZMİ: BİR SİSTEMATİK LİTERATÜR TARAMASI (SUSTAINABLE GASTRONOMY TOURISM: A SYSTEMATIC LITERATURE REVIEW)
Pages 74-82
Ümmühan BAYRAM
Full Text
TURİST REHBERLİĞİ VE GİRİŞİMCİLİK (TOUR GUIDING AND ENTREPRENEURSHIP)
Pages 83-95
Nihat ÇEŞMECİ, Nazlı AYSİN ÖRNEK
Full Text
THE EFFECT OF METAVERSE TECHNOLOGY ON MEDICAL TOURISM PROCESS
Pages 96-102
Çağla DEMİR
Full Text
SAKİN ŞEHİR HAREKETİNİN DESTEKLENMESİNDE ÇEVRESEL KAYGININ DÜZENLEYİCİ ROLÜ (THE MODERATOR ROLE OF ENVIRONMENTAL CONCERN IN SUPPORTING THE CITTASLOW MOVEMENT)
Pages 103-111
Taner AKKOÇ
Full Text
TURİZMDE İNOVATİF BİR ÜRÜN OLARAK KAPSÜL OTELLERİN İNCELENMESİ (EVALUATION OF CAPSULE HOTELS AS AN INNOVATIVE TOURISM PRODUCT)
Pages 112-130
Harun ÇALHAN
Full Text
EKOLOJİK OTELLERİN ÇEVRİMİÇİ YORUMLARININ DUYGU ANALİZİ VE ÇOK KRİTERLİ KARAR VERME YÖNTEMLERİ İLE DEĞERLENDİRİLMESİ: ANTALYA ÖRNEĞİ (EVALUATION OF ONLINE REVIEWS OF ECOLOGICAL HOTELS BY SENTIMENT ANALYSIS AND MULTI-CRITERIA DECISION MAKING METHODS: ANTAL
Pages 131-146
Mete SEZGİN, Özlem DAĞDELEN
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OKUL ÖNCESİ ÇOCUK KİTAPLARINDA KÜLTÜREL MİRAS ÖĞELERİNİN İNCELENMESİ (EXAMINATION OF CULTURAL HERITAGE ITEMS IN PRESCHOOL CHILDREN'S PICTURE BOOKS)
Pages 147-156
Hülya YEŞİLYURT
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TOPLU YİYECEK ÜRETİMİ GERÇEKLEŞTİREN İŞLETMELERDE FİZİKİ MUTFAK PLANLAMASI (PHYSICAL KITCHEN PLANNİNG IN BUSINESSES WITH MASS FOOD PRODUCTION)
Pages 157-167
Murat DOĞDUBAY, Mehmet SARIOĞLAN, Büşra Meltem TÜRKMEN
Full Text
THE RELATIONSHIP BETWEEN SERVICE QUALITY OF ACCOMMODATION ESTABLISHMENTS IN TURKEY AND CUSTOMER SATISFACTION: A META-ANALYSIS STUDY
Pages 168-179
Erkan Kadir ŞİMŞEK
Full Text
MENÜDEN ÜRÜN TERCİHLERİNDE TÜKETİCİ ETNOSENTRİZMİNİN GIDA NEOFOBİSİNİN SATIN ALMA NİYETİ VE RESTORAN İMAJININ ETKİLERİ (THE EFFECTS OF CONSUMER ETHNOCENTRISM, FOOD NEOPOBIA, PURCHASE INTENTION AND RESTAURANT IMAGE ON PRODUCT PREFERENCES FROM THE MENU)
Pages 180-196
Yağmur EREN, Emrullah ERUL, Abdullah USLU
Full Text
TURİSTLERİN YEREL MUTFAK TÜKETİM DEĞERİNİN TUTUM, DESTİNASYON İMAJI VE DAVRANIŞSAL NİYET ÜZERİNE ETKİLERİ: HATAY ÖRNEĞİ (THE EFFECTS OF TOURISTS LOCAL CUISINE CONSUMPTION VALUE ON ATTITUDE DESTINATION IMAGE AND BEHAVIORAL INTENTION: THE CASE OF HATAY)
Pages 197-217
Sıla KARACAOĞLU, Duran CANKÜL
Full Text
DESTİNASYON DÜZEYİNDE ALGILANAN KALİTE, ZİYARETÇİ MEMNUNİYETİ VE DAVRANIŞSAL NİYETLERİN MODELLENMESİ: MANAVGAT ÖRNEĞİ (MODELLING PERCEIVED QUALITY, VISITOR SATISFACTION AND BEHAVIOURAL INTENTIONS AT DESTINATION LEVEL: THE CASE OF MANAVGAT)
Pages 218-226
Hüseyin KELEŞ, Abdullah TARINÇ
Full Text
ÜNİVERSİTELERDEKİ TURİZM İŞLETMECİLİĞİ BÖLÜMLERİNİN AKADEMİK TEŞKİLATLANMASI: TÜRKİYE’DEKİ AHVAL VE ŞERAİT (ACADEMIC ORGANIZATION OF TOURISM MANAGEMENT DEPARTMENTS IN UNIVERSITIES: TERMS AND CONDITIONS IN TURKEY)
Pages 227-239
Engin BAYRAKTAROĞLU
Full Text
EVALUATION OF SPECIAL DAY MEALS BY LOCAL PEOPLE
Pages 240-252
Mahmut BARAKAZI
Full Text
ET TÜKETİMİ ve ERKEKLİK İLİŞKİSİ (RELATIONSHIP BETWEEN MEAT CONSUMPTION AND MASCULINITY)
Pages 253-265
Seren BAYDAN ÇAĞMAN, Behiyenur ÜNAL KİRAZCI, Melek YAMAN
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TÜRKİYE’DEKİ GASTRONOMİ VE MUTFAK SANATLARI EĞİTİMİNE GENEL BİR BAKIŞ (AN OVERVIEW OF GASTRONOMY AND CULINARY ARTS EDUCATION IN TURKEY)
Pages 266-275
Göksel Kemal GİRGİN, Özkan DEMİR
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YERLİ HALKIN TURİZM ETKİLERİNE YÖNELİK ALGISI: UZUNGÖL’DE BİR ARAŞTIRMA (LOCAL PEOPLE'S PERCEPTION TO THE EFFECTS OF TOURISM: A RESEARCH IN UZUNGOL)
Pages 276-299
Melik Onur GÜZEL, Pembe Gül ÇAKIR
Full Text
THE MEDIATING ROLE OF TRUST IN MANAGER IN THE EFFECT OF EMPLOYEES' PERCEPTIONS OF TRANSFORMATIONAL AND TRANSACTIONAL LEADERSHIP STYLES ON THEIR SELF-EFFICACY BELIEFS
Pages 300-318
Ömür UÇAR, A. Akın AKSU
Full Text
COĞRAFİ İŞARETLER HAKKINDA YEREL YÖNETİCİ GÖRÜŞLERİNİN ANALİZİ (ANALYSIS OF LOCAL EXECUTIVE OPINIONS ABOUT GEOGRAPHICAL INDICATIONS)
Pages 319-334
Erkan DENK, Nilgün SANALAN BİLİCİ
Full Text
MÜŞTERİ SÖZLÜ SALDIRGANLIĞININ DUYGUSAL TÜKENMEYE ETKİSİ VE DUYGUSAL TÜKENMENİN SONUÇLARI: RESTORAN İŞLETMELERİNDE BİR ARAŞTIRMA (THE EFFECT OF CUSTOMER VERBAL AGGRESSION ON EMOTIONAL EXHAUSTION AND THE CONSEQUENCES OF EMOTIONAL EXHAUSTION: A RESEARCH IN
Pages 335-348
Gürkan ALAGÖZ, Yeliz PEKERŞEN, İsa CÖMERT
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YETİŞKİN BİREYLERDE RENKERLE YEME ARZUSU İLİŞKİSİNİN ARAŞTIRILMASI (INVESTIGATION OF THE RELATIONSHIP OF COLORS AND EATING DESIRE IN ADULT INDIVIDUALS)
Pages 349-364
Ahsem TÜRKER, İlkay YILMAZ
Full Text
SAFRANBOLU’DAN TAŞKÖPRÜ’YE KUYU KEBABI: BİR GASTRONOMİ ROTASI ÖNERİSİ (KUYU KEBAB FROM SAFRANBOLU TO TAŞKÖPRÜ: A GASTRONOMİC ROUTE PROPOSAL)
Pages 365-376
Sibel AYYILDIZ, Nuray TÜRKER, Burak PINAROĞLU
Full Text
MUTFAK KÜLTÜRÜ ENVANTERİNE YÖNELİK YEREL ÜRÜNLERİN ORTAYA ÇIKARILMASI: KÜTAHYA ÖRNEĞI (UNCOVERING LOCAL PRODUCTS FOR CULINARY CULTURE INVENTORY: THE CASE OF KÜTAHYA)
Pages 377-392
Serdar EREN, Medine DOĞAN
Full Text
TARIM VE KIRSAL KALKINMAYI DESTEKLEME KURUMU TARAFINDAN VERİLEN DESTEKLERİN NEVŞEHİR’DE TURİZM SEKTÖRÜNE OLAN ETKİLERİNİN DEĞERLENDİRİLMESİ (ASSESSMENT OF THE EFFECTS OF THE SUPPORT GIVEN BY THE AGRICULTURE AND RURAL DEVELOPMENT SUPPORT INSTITUTION ON THE
Pages 393-408
Koray ÇAMLICA, Eda ÖZGÜL KATLAV
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YEREL RESTORAN SEÇİM SÜRECİNDE SWARA YÖNTEMİYLE KRİTER AĞIRLIKLARININ BELİRLENMESİ (THE SELECTION PROCESS OF LOCAL FOOD RESTAURANT, DETERMINING THE WEIGHTS OF CRITERIA WITH SWARA)
Pages 409-417
Emrah ÖRGÜN
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TURİST KAVRAMINA İLİŞKİN TURİZM ÇALIŞANLARININ METAFORİK ALGILARININ İNCELENMESİ (EXAMINATION OF TOURISM EMPLOYEES PERCEPTIONS REGARDING THE CONCEPT OF TOURIST)
Pages 418-427
Gencay SAATCI SAVSA, Sevil ATALAY TOHUMCU
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CONSUMER OPINİIONS ON THE GASTRONOMIC PRODUCTS PRODUCED WITH ANATOLIA'S WHEAT HERITAGE IZA
Pages 428-443
Cisem Nildem KESKIN, Zuhal OZDEMIR YAMAN, Nusret ZENCIRCI
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KİŞİLİK ÖZELLİKLERİ, PSİKOLOJİK SERMAYE VE GİRİŞİMCİLİK EĞİLİMİ ARASINDAKİ İLİŞKİ: TURİZM LİSANS ÖĞRENCİLERİ ÜZERİNE BİR ARAŞTIRMA (THE RELATIONSHIP BETWEEN PERSONALITY TRAITS, PSYCHOLOGICAL CAPITAL AND ENTREPRENEURIAL TENDENCY: A STUDY ON TOURISM UNDERGR
Pages 444-458
Onur Cüneyt KAHRAMAN
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AFET GASTRONOMİSİ KAPSAMINDA GASTRONOMİ VE MUTFAK SANATLARI BÖLÜMLERİ İÇİN AFET DURUMLARINDA MUTFAK YÖNETİMİ DERSİ ÖNERİSİ (KITCHEN MANAGEMENT IN DISASTER SITUATIONS COURSE RECOMMENDATION FOR GASTRONOMY AND CULINARY ARTS DEPARTMENTS WITHIN DISASTER GASTRO
Pages 459-471
Ceyhun UÇUK
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