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
KAHRAMANMARAŞ MERKEZLİ DEPREMLERİN TURİZM SEKTÖRÜNE ETKİSİ VE DEPREM SONRASI ATILMASI GEREKEN ADIMLAR HAKKINDA ÖNERİLER (THE IMPACT OF EARTHQUAKES CENTERED IN KAHRAMANMARAŞ ON THE TOURISM INDUSTRY AND SUGGESTIONS FOR STEPS TO BE TAKEN AFTER THE EARTHQUAKE)
(THE IMPACT OF EARTHQUAKES CENTERED IN KAHRAMANMARAÅž ON THE TOURISM INDUSTRY AND SUGGESTIONS FOR STEPS TO BE TAKEN AFTER THE EARTHQUAKE)
Pages 624-635
Levent Selman GÖKTAŞ
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YİYECEK İÇECEK İŞLETMELERİNDE TALEP TAHMİN YÖNTEMLERİNİN UYGULANABİLİRLİĞİ (BUTİK İŞLETMELERDE BİR UYGULAMA)
(APPLICABILITY OF DEMAND FORECASTING METHODS IN FOOD AND BEVERAGE BUSINESSES (AN APPLICATION IN BOUTIQUE BUSINESSES)
Pages 879-891
Mehmet SARIOÄžLAN, RaÅŸit BAKAN, Bilal DEVECÄ°
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SAÄžLIK TURÄ°ZMÄ°NDE PAZARLAMA ARACI OLARAK AKREDÄ°TASYON VE KALÄ°TE BELGELERÄ°: VAKIF VE DEVLET ÃœNÄ°VERSÄ°TESÄ° HASTANELERÄ° ÃœZERÄ°NE KARÅžILAÅžTIRMALI BÄ°R ARAÅžTIRMA
(ACCREDITATION AND QUALITY CERTIFICATES AS A MARKETING TOOL IN HEALTH TOURISM: A COMPARATIVE STUDY ON FOUNDATION AND STATE UNIVERSITY HOSPITALS)
Pages 472-482
Gül Esin DELİPINAR, Binali KILIÇ
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KÜLTÜREL ZEKÂ KAPSAMINDA SOMUT OLMAYAN KÜLTÜREL MİRAS ÖĞELERİNİN DEĞERLENDİRİLMESİ
(EVALUATION OF INTANGIBLE CULTURAL HERITAGE ITEMS IN THE SCOPE OF CULTURAL INTELLIGENCE)
Pages 483-494
Gökhan TURAK, Gencay SAATCI SAVSA
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ŞARAP KALİTESİNİN BELİRLENMESİNDE YAPAY ZEKÂNIN ROLÜ: MAKİNE ÖĞRENMESİ ALGORİTMALARI ÜZERİNE BİR UYGULAMA
(THE ROLE OF ARTIFICIAL INTELLIGENCE IN DETERMINING THE WINE QUALITY: AN APPLICATION ON MACHINE LEARNING ALGORITHMS)
Pages 495-507
Beybala TÄ°MUR, Veysel YILMAZ, Berkalp TUNCA
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A REVIEW ON NATIONAL POSTGRADUATE THESES ON MUSEOLOGY IN TURKEY
Pages 508-520
Gizem ÖZGÜREL, Gencay SAATCI SAVSA, Özge GÜDÜ DEMİRBULAT
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TURİZM SEKTÖRÜNDE GERİLLA PAZARLAMA ÖRNEKLERİ VE TÜRKİYE DESTİNASYONU İÇİN ÖNERİLER
(EXAMPLES OF GUERRILLA MARKETING IN TOURISM SECTOR AND SUGGESTIONS FOR TURKEY DESTINATIONS)
Pages 521-534
Doğa KURÇER, Nalan ALBUZ
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THE ROLE OF GASTRONOMY TOURISM IN SHAPING DESTINATION BRAND EQUITY: THE CASE OF GAZIANTEP INTERNATIONAL GASTRONOMY FESTIVAL
Pages 535-547
Ayşegül ACAR
Full Text
EVALUATION OF LOCAL DISHES AS AN INTANGIBLE CULTURAL HERITAGE VALUE IN TERMS OF GASTRONOMY TOURISM: THE CASE OF AYVALIK
Pages 548-557
Hayriye DUMAN, Cevdet AVCIKURT
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YEREL GIDA İLE MUTFAK KÜLTÜRÜNÜN MENÜ PLANLAMA VE GASTRONOMİK ÇEKİCİLİĞE ETKİSİ
(THE EFFECT OF LOCAL FOOD AND CULINARY CULTURE ON MENU PLANNING AND GASTRONOMIC ATTRACTIVENESS)
Pages 558-582
Berkay SEÇUK, Yılmaz SEÇİM
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INVESTIGATION OF GASTRONOMY VALUES IN TERMS OF AUTHENTICITY OF AFYONKARAHISAR PROVINCE IN THE UNESCO CREATIVE CITIES NETWORK
Pages 583-592
Gizem ÇORMAN, Gülay ÖZDEMİR YILMAZ
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COVID-19 PANDEMİ SÜRECİNDE, TURİZM FAKÜLTELERİNDE EĞİTİM ALAN ÖĞRENCİLERİN VE EĞİTİM VEREN ÖĞRETİM ELEMANLARININ, ÇEVRİM İÇİ ÖĞRENME VE ÖĞRETME DENEYİMLERİ
(DURING THE COVID-19 PANDEMIC PROCESS, ONLINE LEARNING AND TEACHING EXPERIENCES OF STUDENTS AND TEACHERS IN TOURISM FACULTIES)
Pages 593-606
Elif AKHAN, SavaÅŸ ARTUÄžER
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GASTRONOMİ VE AV TURİZMİ; ESKİ TÜRKLERDEN TÜRKİYE’YE AV ETİ VE AV MUTFAĞI
(GASTRONOMY AND HUNTING TOURISM; GAME MEAT AND GAME CUISINE FROM ANCIENT TURKS TO TÃœRKIYE)
Pages 607-623
Osman ÖZER, Ceyhun Can ÖZCAN
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TÜRKİYE’DE TURİZM ENDÜSTRİSİ ÜZERİNE MARKA İLE İLGİLİ YAZILAN LİSANSÜSTÜ TEZLERİN BİBLİYOMETRİK ANALİZİ
(A BIBLIOMETRIC ANALYSIS OF POSTGRADUATE THESES WRITTEN ABOUT THE BRAND ON THE TOURISM INDUSTRY IN TURKEY)
Pages 636-644
Erdem TEMELOÄžLU
Full Text
THE IMPACT OF PROFESSIONALISM ON COMPETITIVE ADVANTAGE THROUGH ORGANIZATIONAL RESILIENCE IN HOSPITALITY BUSINESSES
Pages 645-656
Yaşar Yiğit KAÇMAZ, Engin ÜNGÜREN
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JEOTURİZMDE KULLANIM İÇİN NETWORK ANALİZİ İLE CBS TABANLI JEOYOL DEĞERLENDİRMESİNE İLİŞKİN BİR ÇALIŞMA ÖRNEĞİ
(A STUDY CASE OF GIS-BASED GEOROUTE ASSESSMENT FOR USING IN GEOTOURISM WITH NETWORK ANALYSIS)
Pages 657-666
Deniz ARCA, Hülya KESKİN ÇITIROĞLU
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ROLE OF TOURISM IN CHANGING OF LOCAL CUISINE: QUALITATIVE STUDY IN ALANYA REGION
Pages 667-678
Mevlüt UYAR
Full Text
NEVŞEHİR İLİNİN SİMGE GIDA ÜRÜNÜ VE YEMEĞİNİN BELİRLENMESİ
(DETERMINATION OF FOOD PRODUCT AND MEAL THAT COULD BE THE SYMBOL OF NEVÅžEHÄ°R)
Pages 679-686
Melih İÇİGEN, Ezgi DEMİR ÖZER, Burcu SARI GENÇAĞ
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TÜRKİYE’NİN GASTRONOMİ-KÜLTÜR TEMALI TURİZM LOGOSUNUN BELİRLENMESİNE YÖNELİK BİR ARAŞTIRMA
(A RESEARCH ON THE DETERMINATION OF TURKEY’S GASTRONOMY-CULTURE THEMED TOURISM LOGO)
Pages 687-706
Bülent AYDIN, Bekir EŞİTTİ, Duygu KIZILDEMİR, Buket BULUK EŞİTTİ
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SEFERİHİSAR’DA SU ALTI DALIŞ TURİZMİNE YÖNELİK BİR ARAŞTIRMA
(A RESEARCH ON SCUBA DIVING TOURISM IN SEFERÄ°HÄ°SAR)
Pages 707-725
Eda HAZARHUN, Yasemin KOÇAK BİLGİN, Burçin Cevdet ÇETİNSÖZ, Sertaç SERT
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ONLİNE YİYECEK VE İÇECEK HİZMETLERİNDE TÜKETİCİLERİN TUTUM VE MEMNUNİYETLERİ ÜZERİNE BİR ARAŞTIRMA
(A STUDY ON CONSUMERS' ATTITUDES AND SATISFACTION IN ONLINE FOOD AND BEVERAGE SERVICES)
Pages 726-737
Nurettin AYAZ, UÄŸur TURGUT
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TURİST REHBERLERİNİN COĞRAFİ İŞARETLİ ÜRÜNLERE YÖNELİK FARKINDALIKLARI
(AWARENESS OF TOURIST GUIDES FOR GEOGRAPHICALLY INDICATED PRODUCTS)
Pages 738-755
Abidin Can AKTAŞ, Onur AKGÜL, Sinan GÖKDEMİR
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MEKÂNSAL VATANDAŞLIK DAVRANIŞI ÖLÇEĞİNİN TÜRKÇE UYARLAMA ÇALIŞMASI
(THE ADAPTATION STUDY OF PLACE CITIZENSHIP BEHAVIOR SCALE TO TURKISH)
Pages 756-766
Gizem ÖZGÜREL, Cemali BUZLUKÇU
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YÖRESEL YİYECEK-İÇECEKLERİN ÇEVRİM İÇİ PAZARLANMASI: TRENDYOL, HEPSİBURADA VE N11 ÖRNEĞİ
(ONLINE MARKETING OF LOCAL FOODS AND DRINKS: THE CASE OF TRENDYOL, HEPSÄ°BURADA AND N11)
Pages 767-779
Elif ASLAN, Düriye BOZOK
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TÜRKİYE'DE GASTRONOMİ VE MUTFAK SANATLARI BÖLÜM MÜFREDATLARI NE KADAR SÜRDÜRÜLEBİLİR?
(HOW SUSTAINABLE ARE GASTRONOMY AND CULINARY ARTS DEPARTMENTS' CURRICULUMS IN TÃœRKÄ°YE?)
Pages 780-786
Serkan YİĞİT
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TÜRKİYE VE YUNANİSTAN’DAKİ MİCHELİN YILDIZLI RESTORANLARIN İNTERNET SİTELERİNİN İNCELENMESİ
(ANALYSIS OF THE WEBSITES OF MICHELIN-STARRED RESTAURANTS IN TURKEY AND GREECE)
Pages 787-800
Saadet Pınar TEMİZKAN, Batuhan AKTEPE
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ŞEF ADAYLARININ MESLEKTEKİ İLK YILLARINA İLİŞKİN TUTUMLARINDA, ÖZ YETERLİLİK ve BENLİK SAYGISININ ROLÜ
(THE ROLE OF SELF-EFFICIENCY AND SELF-RESPECT IN THE ATTITUDES OF CHIEF CANDIDATES TO THE FIRST YEARS IN THE PROFESSION)
Pages 801-812
Emre AYKAÇ, Özden ÖZDEMİR, Mehmet SAÇIKARALI
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SOMUT OLMAYAN KÜLTÜREL MİRAS KAPSAMINDA GEÇMİŞTE GİRESUN İLİNDE OYNANAN ÇOCUK OYUNLARI
(CHILDREN'S GAMES PLAYED IN GÄ°RESUN IN THE PAST WITHIN THE SCOPE OF INTANGIBLE CULTURAL HERITAGE)
Pages 813-823
Zekeriya KARAKAYALI, Bayram KANCA, Ömür UÇAR
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GASTRONOMİDE GİRİŞİMCİLİK ARAŞTIRMALARI ÜZERİNE SİSTEMATİK İNCELEME VE TEMATİK SENTEZ
(SYSTEMATIC ANALYSIS AND THEMATIC SYNTHESIS ON ENTREPRENEURSHIP RESEARCH IN GASTRONOMY)
Pages 824-839
Sultan Nazmiye KILIÇ
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THE INVESTIGATION OF THE RELATIONSHIP BETWEEN SERVICE QUALITY AND CUSTOMER SATISFACTION IN ACCOMMODATION BUSINESSES WITH A META-ANALYTICAL APPROACH
Pages 840-855
Yasin KILIÇLI
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ÜNİVERSİTE ÖĞRENCİLERİNİN YİYECEK TÜKETİM ALIŞKANLIKLARI ÜZERİNDE BESLENME BİLGİSİNİN ETKİSİ: SİİRT ÜNİVERSİTESİ ÖRNEĞİ
(THE EFFECT OF NUTRITION KNOWLEDGE ON FOOD CONSUMPTION HABITS OF UNIVERSITY STUDENTS: THE CASE OF SÄ°Ä°RT UNIVERSITY)
Pages 856-865
İsmail GÜN, Serkan GÜN, Gül Damla KILIÇ
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ŞANLIURFA MUTFAK KÜLTÜRÜNDE YER ALAN YÖRESEL YEMEKLERİN YİYECEK-İÇECEK İŞLETMELERİ MENÜLERİNDE YER ALMA DÜZEYİ
(THE LEVEL OF INCLUSION OF LOCAL FOODS IN ÅžANLIURFA CULINARY CULTURE IN THE MENUS OF FOOD AND BEVERAGE BUSINESSES)
Pages 866-878
Mustafa OÄŸuzhan ERCAN, Taner ERDOÄžAN, Ä°brahim Halil TAÅž
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